My mother next lesson is chicken soto and Tempe & Green bean Stir-fry.
3. Chiken Soto
|My Chicken Soto|
Ingridients for the gravy or sauce (kuah):
2 spoonful of Pepper
2 red onions
2 ginger plants (pound roughly once)
1 gingger (pound roughly once to extract the smell)
1 Kunir (Javanese yellow ginger)
2 salam leaves
Salt (as you desire)
Ingridient for main content:
3 slices of chicken
1 cup of bean sprout
10 glasses of Water
Ingridient for condiment (sambal):
10 small chillis (hotter than the bigger one)
2 small onions
How to make the gravy or sauce:
1. First create the spice: Pound the pepper, onion, red onions, salt, and kunir, make sure until very tender
2. Boil the water (100 degres celcious), mix with the chicken stock,
then put in the spice, plus: salam leaves, orange leaves, ginger plant, gingger
3. Stir for 5 minutes
How to make the main content:
We will boil each vegetable separately.
1. Chop cabbage into very thin long slice, put in boiled water (not the gravy) for 1 minute, then lift and set aside
2. Put in the bean sprout in boiled water for 1 minute, then lift and set aside.
3. Fry the chicken, then shred them by hand into small pieces, set aside.
4. Cut the celeries
Put each vegetable in one big plate to serve.
How to make the condiment (sambal):
1. Put the all the chilis and onions into boiled water for 2 minute, and lift.
2. Pound the chili, onion ad salt on a pound stone (using a blender will reduce the taste)
cut 7 red onion into thin slice, then fry it until brown in colour.
This fried red onion is used for topping.
Serve each component (vegetable, sauce, condiment, and topping) separately on the dining table.
How to eat is: take a half cup of rice, put each vegetable and a little condiment nicely on top,
then pour the sauce in the bowl. Complete it with fried onion topping or chips. This recipe is for 5 persons.
This is basicaly what soto is, but usually Indonesian people eat soto with any side dish (lauk) as desire.
For example with fried tempe, or fried chicken.
Soto is a very common Indonesian dish, especially in Java, even for the poorest one. We eat soto usualy for lunch, but it's dependent.
Many school canteens provide soto as their menu for school break. I ate soto almost every first break at junior high school.
4. Tempe & Green bean Stir-fry
|My Tempe & Green bean Stir-fry|
5 red onions
2 red chilis
2 green chilis
3 small chilis
1 bundle of green bean
1 carrot (sliced)
1 tomato (sliced)
tempe (chopped blocky/ cube)
1 ginger plant
1 salam leave
3 sponfull of dried shrimp
1/2 glass of water
How to make:
1. Cut green bean into 3 cm length manually by hand
2. Fry tempe until half cooked, set aside
3. Chop onions & red onions into thin slices. Chop all chilis into oblique or skew orientation.
4. Prepare the pan, fill in the cooking oil until medium heat
5. Fry the onion & garlic until half cooked
5. Put in all chilis, dried shrimp, tomato, salam leave, javanese sugar, and ginger plant, until smells nice
6. Put in the green bean, carrote, and tempe into the mixture
7. Put in the water, cover the pan and wait until the bean tender
8. Put in the salt, sugar, and soy sauce
the dish is now ready for 6 persons, serve with rice and side dish.
The side dish (lauk) could be anything, but here I will prepare "tiny sea fish crispy chips" ("keripik teri"...what a long translation) as a very traditional and original side dish:
1. Soak the tiny sea fish in hot water for a while
2. Create flour dough: mix flour with water and egg, put in the tiny sea fish
3. Fry the fish and flour dough litlle by little on hot pan.
Finally, serve the Tempe & Green bean Stir-Fry with rice and side dish.
Maybe this dish already exist for hundred of year in Java. But I don't know. As soto, this dish seems very traditional, but still acceptable & delicious.