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== Description == |
== Description == |
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⚫ | |||
This aromatic Indonesian soup is traditionally served with an array of garnishes - blanched [[bean sprouts]], wedges of hard-cooked [[egg]], noodles, sprigs of [[Chinese celery]] and crisp fried [[shallot]] flakes are some of the customary additions. Prepare as many of the garnishes as you like. |
This aromatic Indonesian soup is traditionally served with an array of garnishes - blanched [[bean sprouts]], wedges of hard-cooked [[egg]], noodles, sprigs of [[Chinese celery]] and crisp fried [[shallot]] flakes are some of the customary additions. Prepare as many of the garnishes as you like. |
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== Ingredients == |
== Ingredients == |
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− | === |
+ | === Chicken stock === |
− | * 1 [[chicken]], 2½ |
+ | * 1 [[chicken]], 2½ lbs (1.25 kg), cut up |
− | * 3 leafy [[celery |
+ | * 3 leafy [[Chinese celery|celery tops]] |
* 1 [[yellow onion]], quartered |
* 1 [[yellow onion]], quartered |
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* 2 [[cinnamon]] sticks |
* 2 [[cinnamon]] sticks |
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− | * 2 [[cardamom]] pods |
+ | * 2 [[cardamom]] pods |
=== Spice paste === |
=== Spice paste === |
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* 6 [[candlenuts]] or [[blanched almond]]s |
* 6 [[candlenuts]] or [[blanched almond]]s |
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* 1 piece [[ginger|fresh ginger]], 1½ inches (4 cm) long, peeled and coarsely chopped |
* 1 piece [[ginger|fresh ginger]], 1½ inches (4 cm) long, peeled and coarsely chopped |
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− | * 2 tablespoons ground coriander |
+ | * 2 tablespoons [[ground coriander]] |
* 1 teaspoon freshly ground [[pepper]] |
* 1 teaspoon freshly ground [[pepper]] |
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* 1 teaspoon [[ground turmeric]] |
* 1 teaspoon [[ground turmeric]] |
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* 1 teaspoon [[salt]] |
* 1 teaspoon [[salt]] |
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* about 3 tablespoons [[water]] |
* about 3 tablespoons [[water]] |
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− | * 2 tablespoons [[peanut oil|peanut]] or [[corn oil]] |
+ | * 2 tablespoons [[peanut oil|peanut]] or [[corn oil]] |
=== Potato patties === |
=== Potato patties === |
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== Directions == |
== Directions == |
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+ | === Chicken stock === |
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− | # To make the stock, place the [[Chicken]] in a large stockpot and add [[water]] to cover. Bring to a boil over high heat, skimming off any scum. Add the [[celery]] tops, [[Onion]], [[cinnamon]] and [[cardamom]]. Reduce the heat to low, cover partially and simmer until the [[Chicken]] is opaque throughout, about 40 minutes. Transfer the breasts to a plate and let cool. Continue simmering the stock for 20 minutes longer to concentrate the flavor. |
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+ | # Place the [[chicken]] in a large stockpot and add [[water]] to cover. |
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− | # Let the stock cool, then strain through a sieve into a bowl. Let stand until the fat rises to the surface. Using a large spoon, skim off the fat and discard. You should have about 8 cups (64 fl oz/2 l). |
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+ | # Bring to a boil over high heat, skimming off any scum. |
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+ | # Add the [[celery tops]], [[onion]], [[cinnamon]] and [[cardamom]]. |
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⚫ | # |
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+ | # Reduce the heat to low, cover partially and simmer until the [[chicken]] is opaque throughout, about 40 minutes. |
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− | # In a large saucepan over medium heat, warm the [[oil]]. Stir in the spice paste and cook, stirring frequently, until well combined and fragrant, about 5 minutes. Add the strained [[chicken stock]] and simmer for 15 minutes to infuse the stock fully with the paste. Taste and adjust the seasonings, if necessary. Keep warm. |
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+ | # Transfer the breasts to a plate and let cool. |
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− | # To make the [[Potato]] patties, combine all the ingredients, except the [[oil]], in a bowl. Using a [[Potato]] masher or fork, mash the [[potato]]es thoroughly, mixing well. Form into twelve 1-inch (2.5 cm) balls and flatten each into a patty 1½ inches (4 cm) in diameter. |
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+ | # Continue simmering the stock for 20 minutes longer to concentrate the flavor. |
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− | # In a deep frying pan, pour in [[oil]] to a depth of 1 inch (2.5 cm) and heat to 375 °F (190 °C) on a deep-frying thermometer. Add the patties, a few at a time, and fry until golden brown on the underside, about 3 minutes. Turn over and continue to fry until golden brown on the second side, about 1 minute longer. Transfer to paper towels to drain. Keep warm while you fry the remaining patties. |
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+ | # Let the stock cool, then strain through a sieve into a bowl. |
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− | # To serve, bring the stock to a simmer. Distribute the shredded [[Chicken]] evenly among 6 warmed soup bowls and ladle the hot stock on top. Garnish each bowl with 2 [[Potato]] patties and any of the traditional garnishes (see note above). Serve hot. |
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+ | # Let stand until the fat rises to the surface. |
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+ | # Using a large spoon, skim off the fat and discard. |
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+ | # You should have about 8 cups (64 fl oz / 2 l). |
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+ | # Reserve the remaining [[chicken]] pieces for another use. |
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+ | |||
+ | === Spice paste === |
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+ | # Add [[water]] as needed to facilitate blending and blend to a smooth paste. |
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+ | # In a large saucepan over medium heat, warm the [[oil]]. |
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+ | # Stir in the spice paste and cook, stirring frequently, until well combined and fragrant, about 5 minutes. |
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+ | # Add the strained [[chicken stock]] and simmer for 15 minutes to infuse the stock fully with the paste. |
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+ | # Taste and adjust the seasonings, if necessary. |
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+ | # Keep warm. |
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+ | |||
+ | === Potato patties === |
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+ | # Combine all the ingredients, except the [[oil]], in a bowl. |
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+ | # Using a [[potato]] masher or fork, mash the [[potato]]es thoroughly, mixing well. |
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+ | # Form into twelve 1-inch (2.5 cm) balls and flatten each into a patty 1½ inches (4 cm) in diameter. |
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+ | # In a deep frying pan, pour in [[oil]] to a depth of 1 inch (2.5 cm) and heat to 375°F (190°C) on a deep-frying thermometer. |
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+ | # Add the patties, a few at a time, and fry until golden brown on the underside, about 3 minutes. |
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+ | # Turn over and continue to fry until golden brown on the second side, about 1 minute longer. |
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+ | # Transfer to paper towels to drain. |
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+ | # Keep warm while you fry the remaining patties. |
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+ | # To serve, bring the stock to a simmer. |
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+ | # Distribute the shredded [[chicken]] evenly among 6 warmed soup bowls and ladle the hot stock on top. |
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+ | # Garnish each bowl with 2 [[potato]] patties and any of the traditional garnishes (see note above). |
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+ | # Serve hot. |
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__NOTOC__ |
__NOTOC__ |
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+ | |||
− | [[Category:Indonesian |
+ | [[Category:Indonesian Soups]] |
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+ | [[Category:Galangal Recipes]] |
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+ | [[Category:Lemongrass Recipes]] |
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[[Category:Potato Recipes]] |
[[Category:Potato Recipes]] |
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[[Category:Yellow onion Recipes]] |
[[Category:Yellow onion Recipes]] |
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+ | [[Category:Chinese celery Recipes]] |
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+ | [[Category:Garlic Recipes]] |
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+ | [[Category:Candlenut Recipes]] |
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+ | [[Category:Egg Recipes]] |
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+ | [[Category:Ginger Recipes]] |
Latest revision as of 16:15, 11 February 2011
Description
This aromatic Indonesian soup is traditionally served with an array of garnishes - blanched bean sprouts, wedges of hard-cooked egg, noodles, sprigs of Chinese celery and crisp fried shallot flakes are some of the customary additions. Prepare as many of the garnishes as you like.
Ingredients
Chicken stock
- 1 chicken, 2½ lbs (1.25 kg), cut up
- 3 leafy celery tops
- 1 yellow onion, quartered
- 2 cinnamon sticks
- 2 cardamom pods
Spice paste
- 3 lemongrass stalks, tender heart section only, coarsely chopped
- 4 fresh or 2 dried galangal slices, about 1 inch (2.5 cm) in diameter; soak dried slices in water for 30 minutes, then drain and chop
- 1 yellow onion, coarsely chopped
- 4 cloves garlic
- 6 candlenuts or blanched almonds
- 1 piece fresh ginger, 1½ inches (4 cm) long, peeled and coarsely chopped
- 2 tablespoons ground coriander
- 1 teaspoon freshly ground pepper
- 1 teaspoon ground turmeric
- 2 teaspoons sugar
- 1 teaspoon salt
- about 3 tablespoons water
- 2 tablespoons peanut or corn oil
Potato patties
- 1 lb (500 g) baking potatoes, peeled and boiled until tender
- 1 green (spring) onion, finely chopped
- ½ teaspoon salt
- 1 egg, lightly beaten
- vegetable oil for frying
Directions
Chicken stock
- Place the chicken in a large stockpot and add water to cover.
- Bring to a boil over high heat, skimming off any scum.
- Add the celery tops, onion, cinnamon and cardamom.
- Reduce the heat to low, cover partially and simmer until the chicken is opaque throughout, about 40 minutes.
- Transfer the breasts to a plate and let cool.
- Continue simmering the stock for 20 minutes longer to concentrate the flavor.
- Let the stock cool, then strain through a sieve into a bowl.
- Let stand until the fat rises to the surface.
- Using a large spoon, skim off the fat and discard.
- You should have about 8 cups (64 fl oz / 2 l).
- Skin and bone the chicken breasts and hand shred the meat with the grain; set aside.
- Reserve the remaining chicken pieces for another use.
Spice paste
- In a blender, combine the lemongrass, galangal, onion, garlic, candlenuts or almonds, ginger, coriander, pepper, turmeric, sugar and salt.
- Add water as needed to facilitate blending and blend to a smooth paste.
- In a large saucepan over medium heat, warm the oil.
- Stir in the spice paste and cook, stirring frequently, until well combined and fragrant, about 5 minutes.
- Add the strained chicken stock and simmer for 15 minutes to infuse the stock fully with the paste.
- Taste and adjust the seasonings, if necessary.
- Keep warm.
Potato patties
- Combine all the ingredients, except the oil, in a bowl.
- Using a potato masher or fork, mash the potatoes thoroughly, mixing well.
- Form into twelve 1-inch (2.5 cm) balls and flatten each into a patty 1½ inches (4 cm) in diameter.
- In a deep frying pan, pour in oil to a depth of 1 inch (2.5 cm) and heat to 375°F (190°C) on a deep-frying thermometer.
- Add the patties, a few at a time, and fry until golden brown on the underside, about 3 minutes.
- Turn over and continue to fry until golden brown on the second side, about 1 minute longer.
- Transfer to paper towels to drain.
- Keep warm while you fry the remaining patties.
- To serve, bring the stock to a simmer.
- Distribute the shredded chicken evenly among 6 warmed soup bowls and ladle the hot stock on top.
- Garnish each bowl with 2 potato patties and any of the traditional garnishes (see note above).
- Serve hot.