Cooking and Baking Laboratory: chicken

Showing posts with label chicken. Show all posts

October 5, 2008

Soto Ayam Magetan (Magetan Chicken Soup)

My grandmother who lived in East slope side of Mount Lawu, used to cooked this kind of Soto when Lebaran Idul Fitri to serve her hundreds of guesses. She wasn't living in Magetan, but her Soto was very similar to what Seri MAsak Femina said about this kind of Soto.

So, it doesn’t matter at all what its name actually. I just want to remember my beloved deceased grandmother’s soto, which was so yummy.

This dishes is inspired by my grandmother’s recipe, combine with Seri Masak Femina

Ingredients:

1 free range chicken/ organic chicken, cleaned and cut into frying pieces
1,5 L fresh water
1 teaspoon of salt
2 tablespoons cooking oil
2 salam leaves
2 lemon grasses
4 jeruk purut leaves
¼ teaspoon cinnamon powder
2 cm galangal root, crushed

Spices to Grind:

3 cloves garlic
8 shallots
2 cm ginger
½ teaspoon turmeric powder
5 candle nuts
½ teaspoon white pepper powder
A pinch of caraway powder
½ teaspoon tamarind
1 teaspoon salt
1 teaspoon sugar

Complements:

50 g rice vermicelli, boiled for 2 minutes, then poured by cold water, drained
150 g bean sprouts, soaked in hot water, then drained
3 hard boiled eggs, peeled, sliced
100 g cabbage, finely sliced
2 tablespoon celery
2 tablespoon fried onion
Potato crisp
Chili condiment
Sweet soy sauce
Lime juice

Instructions:

Grind all spices in Spices to Grind above with stone mortar or processor

Boil the chicken with salt in water, until the chicken is tender enough, and the broth is about 1000 ml
Take the chicken out of pan and drain it well, shred it

Sauté the ground spices with salam leaves, lemon grasses, jeruk purut leaves, galangal root, cinnamon powder
Pour the chicken broth little by little, stir, boil it again

Set the shredded chicken and all the compliments in a bowl, and then pour them with hot spiced broth

Opor Ayam (Chicken in Coconut Gravy)

Ingredients:

1 free range chicken or organic chicken, clean and cut into 8 parts
3 cloves garlic
8 shallots
2 teaspoons of coriander seed
2 teaspoons of salt
2 teaspoons of sugar
2 lemongrasses, crushed
A pinch of caraway powder
2 cm galangal root, crushed
2 Salam leaves
4 Jeruk Purut leaves
300 ml thin (light) coconut milk
200 ml thick (heavy) coconut milk

Instructions:

Grind coriander seed. Add salt and garlic. Then add shallot
Sauté grinded spices, salam leaves, galangal root, lemongrasses, jeruk purut leaves, and also a pinch of caraway powder
Whenever it smells good, add the chicken, stir
Pour the thin coconut milk, lower the heat. Stir until it boiled. Then add the thick coconut milk. Stir it until boiled
Then…ready to serve

Ibu Djoko Sutrisno’s, my mother’s recipe
(for 4 peoples)

Related Posting:
Common Indonesian Herbs And Spices For Daily Cooking

September 9, 2008

Soto Kudus (Kudus Chicken Soup)

Kudus is a city in Central Java, Indonesia. It has been famous for its clove cigarettes (known as kretek ) product for long time.

Soto is also known as Indonesian dishes. There are many kind of soto vary according to the city of they came from. For example there are Soto Betawi, Soto Magetan, Soto Madiun, Soto Sulung, Soto Lamongan, Soto Bandung, etc. Different places use different ingredients, and off course make different tastes.

For me, Soto Kudus has the simplest ingredients. It tastes so fresh though.

Ingredients:

1 free range chicken or organic chicken (Indonesia= Ayam Kampung), clean and cut into frying pieces
1.5 L fresh water
3 cloves garlic
6 shallots
3 cm slice galangal root (Indonesia= Lengkuas), crushed
2 salam leaves (Indonesian Bay leaves)
2 Jeruk Purut leaves (Indonesian small fragrant kind of lime, or you can use lemon’s skin peel)
¼ teaspoon of turmeric powder
¼ teaspoon of white pepper powder
1 teaspoon of salt
A pinch of sugar to replace MSG (Mono Sodium Glutamat)
400 cc cooking oil

Complements:

100 g bean sprouts, soaked in hot water, then drained
4 tablespoon slice of celery
4 tablespoon slice of leek
2 limes
3 table spoon of sliced onion, fried
Soy sauce condiment (crushed hot chili with sweet soy sauce)

Instructions:

Place water and chicken in saucepan or pot
Then boil the chicken in low heat
Grind garlic, shallots, salt. Sauté well with salam leaves, galangal root. Then add into boiling chicken
Add salt, white pepper powder, turmeric powder, a pinch of sugar, and jeruk purut leaves
Continue boiling until the chicken turns into gentle and smooth texture. Then turn off the fire
Take the chicken out of pot, drain it well. Fry until it turns into golden color. After that, slice the fried chicken
Present Soto Kudus with the complements

(Ps: for 6 peoples)