For Soup
Ingredient (A):
4 litre Chicken soup
8 pcs Lime leaf
6 pcs "Salam" leaf
Salt to taste
Ingredient (B) - grind everything into paste:
Shallot
Garlic
2 Onion
6 Candlenut (buah keras)
1 tsp Coriander powder (ketumbar)
1 1/2 tbsp Pepper
1 thumb size Ginger
Bit of Turmeric (kunyit)
Bit of Galangal (lengkuas)
2 Lemon grass (serai)
Ingredient (C):
3 Star anise (bunga lawang)
1 Cinnamon stick (kayu manis)
6 Cloves (bunga cengkih)
5 Cardamon pods (pelage)
Method :
1) Heat up some oil, stir fry ingredient B till fragrant.
2) Add in ingredient C, continue fry until ingredient B looks dry.
3) Add in chicken soup. Once boiled, add in all the leaves.
Simmer for 1 hour, then add in salt to taste.
Chicken preparation :
2 kg chicken cut into half. Cleaned, soak into spices soup for 25 minutes.
Cut into pieces, then season with salt and wine for 1/2 hour.
Fried the chicken in hot oil for 2 minutes.
Other ingredients :
1) Bean sprout
2) Sawi - cut into 1" size
3) Vermicelli (Beehon)
Blanch the above ingredients separately in hot water, then drain.
4) Cabbage - washed, sliced thinly.
5) Coriander leaves (daun sup/ "ken choy") - cut into 1cm size
6) Fried shallot
Chilli Sauce :
2 Red chillies
2 Green chillies
2 Red bird's eye's chillies (cili padi)
2 Green bird's eye's chillies (cili padi)
5 clove Garlic
Sweet soy sauce, thick soya sauce, lime juice, sugar, salt to taste.
Remove all the seeds from chillies. Blend all the ingredients till fine then mix with the seasoning.
