Indonesian Food Recipes Soto Bandung

Steps:

• Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
• Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
• Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
• Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
• Cook noodles according to package directions.
• Turn off heat under soup and stir in lime juice. Taste for salt.
• To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
• Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.

Steps:

• boil the beef brisket to use water sparingly. boil using a small flame until cooked and the water is a little shrinking. lift the meat and set aside his beef broth.
• next bandung soto recipe is cut the brisket meat in the shape of cubes, set aside.
• Saute garlic use cooking oil to taste. stir in beef broth, horseradish, serai, and ginger. simmer the cooking liquid to a boil and stir until evenly distributed.
• stir in beef, pepper, and salt, stirring until evenly distributed. Cook until seasoning well , then lift.
• bandung soto is ready to served, with complementary ingredients such as soy beans and red onion, don't forget to add the celery leaves and also a chili sauce to taste.
• Please Visit https://indonesiangoodfood03.blogspot.com For more indonesian cuisine recipes.

Steps:

• Put the Sugar and Water in a pan and bring to boil.
• After the sugar has dissolved, add egg white and shell (to clarify syrup).
• Simmer for half an hour for the syrup to thicken.
• Strain.
• Cool.
• Add a few drops of the food colouring and essence to taste.
• Dilute 1 part of syrup to 5 parts water (or less if to your liking).
• Make sure it is slightly sweeter than your preference because you are going to add evaporated milk.
• Add evaported milk to taste.
• Perhaps about 2 tbsps for a glass.
• Add crushed/cubed ice.
• Enjoy.