Mee Soto
Beehoon Soto
Ingredients
4 pieces breast meat or 1 whole chicken
400 g yellow noodles – scalded in boiling water – drained
300 g bee hoon – scalded in boiling water – drained
400 g beansprouts
5 hard boiled egg – shelled and halves
2.5 litre chicken stock
1 Maggi Chicken cube
Crispy fried onions
Coriander leaves – chopped
2 red and green chilli – sliced
Salt and sugar to taste
4 pieces breast meat or 1 whole chicken
400 g yellow noodles – scalded in boiling water – drained
300 g bee hoon – scalded in boiling water – drained
400 g beansprouts
5 hard boiled egg – shelled and halves
2.5 litre chicken stock
1 Maggi Chicken cube
Crispy fried onions
Coriander leaves – chopped
2 red and green chilli – sliced
Salt and sugar to taste
Blended Ingredients
21/2 tbsp coriander powder
1 tbsp fennel powder
1 tbsp cumin powder
2 buah keras
3 stalks lemongrass
1 inch ginger
1 inch galangal
1 inch turmeric
10 shallots
5 cloves garlic
21/2 tbsp coriander powder
1 tbsp fennel powder
1 tbsp cumin powder
2 buah keras
3 stalks lemongrass
1 inch ginger
1 inch galangal
1 inch turmeric
10 shallots
5 cloves garlic
Spices to be fried
1 cinnamon stick
5 star annise
2 cardamoms
3 cloves
1 tbsp white peppercorns – crushed coarsely
10 black peppercorn – crushed coarsely
1 cinnamon stick
5 star annise
2 cardamoms
3 cloves
1 tbsp white peppercorns – crushed coarsely
10 black peppercorn – crushed coarsely
Method
1) Bring Chicken stock and cube to boil in a deep pot.
2) Heat oil in a wok and fry cinnamon stick, star anise, cardamon and cloves till fragrant, add in the blended ingredients and crushed white and black peppercorn. Stir fry till aromatic and add them to chicken stock and bring to a boil. When it starts to boil, put in breast meat/chicken and simmer, covered for 30 minutes or until chicken is tender. Season with salt and sugar.
3) Remove chicken and tear meat into small pieces. Place in a serving dish.
1) Bring Chicken stock and cube to boil in a deep pot.
2) Heat oil in a wok and fry cinnamon stick, star anise, cardamon and cloves till fragrant, add in the blended ingredients and crushed white and black peppercorn. Stir fry till aromatic and add them to chicken stock and bring to a boil. When it starts to boil, put in breast meat/chicken and simmer, covered for 30 minutes or until chicken is tender. Season with salt and sugar.
3) Remove chicken and tear meat into small pieces. Place in a serving dish.
Spicy Sweet sauce
15 chilli padi – minced finely
125 ml Kicap manis
Juice of 2 calamansi
1 tsp salt
2 tbsp light soy sauce
(combined everything together)
15 chilli padi – minced finely
125 ml Kicap manis
Juice of 2 calamansi
1 tsp salt
2 tbsp light soy sauce
(combined everything together)
Potato Begedil
1 kg potatoes – peeled and sliced and deep fried
100 g minced meat – fried till opaque
1 tbsp chopped coriander leaves
1 tbsp fried onion
1 tsp pepper
1 egg – lightly beaten
1 tsp corn flour
Salt to taste
1 kg potatoes – peeled and sliced and deep fried
100 g minced meat – fried till opaque
1 tbsp chopped coriander leaves
1 tbsp fried onion
1 tsp pepper
1 egg – lightly beaten
1 tsp corn flour
Salt to taste
Method
Put fried potatoes in a bowl and mashed finely. Add in minced meat, coriander leaves, fried onion pepper, corn flour, egg and salt. Mix evenly and shaped into a small ball with wet hands, flatten a bit, roll lightly in a little plain flour, egg wash and deep fry till golden brown. Drain and set aside.
Put fried potatoes in a bowl and mashed finely. Add in minced meat, coriander leaves, fried onion pepper, corn flour, egg and salt. Mix evenly and shaped into a small ball with wet hands, flatten a bit, roll lightly in a little plain flour, egg wash and deep fry till golden brown. Drain and set aside.
To Serve
1) Put scalded noodles or beehoon in individual bowl, add in bean sprouts, shredded chicken, eggs and pour the soup over.
2) Garnish with fried onions, coriander leaves, slice chillies and begedil. Drizzle with spicy sweet sauce.
1) Put scalded noodles or beehoon in individual bowl, add in bean sprouts, shredded chicken, eggs and pour the soup over.
2) Garnish with fried onions, coriander leaves, slice chillies and begedil. Drizzle with spicy sweet sauce.
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