Please welcome my friend F at Salt N Turmeric to Rasa Malaysia today as she shares her killer recipe of Soto Ayam with us. Soto Ayam is basically chicken soup and it’s very popular in Indonesia, Malaysia and Singapore. There are various adaptations of Soto Ayam in the region but Salt N Turmeric’s version is simply scrumptious. If you wish to learn more about Malay cooking, Salt N Turmeric offers lots of delicious Malay/Malaysian recipes.
Soto Ayam
Guest Writer: Salt N Turmeric
Hi all! Today, I am the guest writer at Rasa Malaysia. Some of you may have already known me and some have not. If you are a regular at my blog, you will see that I tended to cook more Malaysian food than anything else. I am still an amateur when it comes to cooking. However there is one dish that I promise once you have tasted my recipe, you will want more, that is Soto Ayam…(get the secret recipe of Soto Ayam after the jump)
For New Year’s eve, Michael and I were invited to Rasa Malaysia’s place. As usual, it was a pot luck party and everybody would bring something to the table. I was requested to make soto ayam. At first I was surprised since it was only recently at my Raya Open House that I made this dish but I cannot blame her, my soto ayam is dangerously addictive! You can enjoy it with rice cakes or vermicelli noodle or both.
Do try out my Soto Ayam recipe and experience it for yourself!
Serves 8-10
Ingredients:
2 chicken whole legs or breasts (bone-in)
2 big red onions
5 garlic
2in ginger
4-spices (1 star anise seed, 3 cloves, 3 cardamon & 1-inch cinnamon stick)
Rinsed 5 cups water
1/3 cup coconut milk
Salt and sugar to taste
5 tablespoons vegetable oil
Method:
1. Grind onion, garlic and ginger in the blender.
2. In a pot, heat the oil and add the 4-spices until fragrant. Add in the gounded ingredients and stir continuosly until fragrant.
3. Add water and chicken, let it boil. About 30 min.
4. Take the chicken out and let them cool.
5. Add coconut milk into the pot together with salt and sugar to taste. If necessary, add another cup of water.
6. In the meantime, shred the meat of the chicken and add them back into the pot together with the bones. Let it boil for another 15-20min. Serve hot with rice cakes/nasi impit (cut into bite-sized cubes) or vermicelli and bean sprouts.
Related Posts:
- Indonesian Sate (Sate Babi and Sate Ayam Bumbu Kecap/Kacang)
- Sate Lilit Bali Recipe
- Cucur Udang (Prawn Fritters) Recipe
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{ 22 comments… read them below or add one }
Welcome Salt N Turmeric. This soto ayam looks so hearty.
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Love the the smell and the taste of spices in the soup!
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Looks great…a great start for the new year!
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love it with the pulut..instead of the usual bee hoon..
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looks great, I remember I used to have this for breakfast every morning when I was in school :D
kang at Londoneater.com
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Coincidently, the New York Times has a story and a recipes of Soto Ayam today.
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Yes madam, your design is coming soon!
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Dear Rasa Malaysia,
My Deepest sympathies to you and your family. Hope you find comfort and peace in this difficult time.
Hello Salt N Turmeric:
Thank you for sharing this recipe. I love soto and I love it with longtong. I will try your recipe-the spices you put sounds delicious. I love your blog too.
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That looks fantastically delicious! I love creamy chicken soups and the coconut milks sounds like the perfect way to make it creamy without being too heavy:-)
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Very very sorry to hear about your dad. May you have good courage & strength through this tough time.
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Anon, they are indeed hearty. ;)
Worldwindows, I too love the smell of those spices. It makes soto taste even better.
Wmw, do tell when you try making them ya?
Joe, are you sure you ate them with pulut or was it nasi impit? ;)
Kang, how lucky that you had these everyday for breakfast when you were in school!
Oki, thanks for the info. I will search for the post.
BananaBlossoms, that was sweet of you and thank you. I hope you will enjoy the soto ayam as much as i do.
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No turmeric or kaffir lime leaf in your soto?
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Should have given you the link…
http://www.nytimes.com/2009/01/07/dining/07laksa.html?_r=1&ref=dining
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Looks quite yummy. :)
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Marc, yes, coconut milk in chicken soup do works well and delicious for this recipe.
Wbguy, not when I cook it but food is universal and if you want to put anything in it, it is really up to you. :)
Oki, thank you for the link. Actually I have googled it yesterday. lol.
Jean, they are indeed yummy.
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Excellent blog that you obtained with a gratuitous platform. I congratulate to you. Greetings from Argentina
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hi. Can I cook this without the four spices? Thanks.
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Sheng, I guess you could (I wouldn’t) but the smell and taste would be different.
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why must put coconut milk ???? thanx
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Rasa Malaysia replied:
Skip1g – we used coconut milk to give the soup a more creamy taste, what Malaysians called “lemak” taste.
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what can i substitute for the cardamon? i have a hard time looking for this kind of spice in the grocery store. is it ok if i left this out from the recipe?
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I love having soto with some fiery sambal kicap! :)
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Hey Salt N Turmeric!
I have to say that your recipe looks good.I need some help on my practical exam.Can you send me the recipe for 1-2 person? I am looking for 3 malay recipes.Appreciate it if you send it to me okay?Thanks!
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