Tag Archives: sambal

Soto Ayam Chicken Soup

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Soto Ayam or Saoto soup as it is known in Suriname is Indonesian for Chicken Soup.

Divine chicken soup to be correct and this has got to be one of my favourite dishes in the world. I used to make this every Sunday until my husband put a stop to this. Most of the time I make a pot for myself, and whenever I have an upset tum this is the only thing that gets me through the day.

Also good for sweating out colds, have a hot cup of soto ayam with loads of sambal and you’ll feel better in no time!

Ingredients for a big pot of soup

2 l water

2 Indonesian bay leaves (salam leaves)

1 big onion, chopped

5 cm ginger root, thinly sliced

5 cm galangal root, thinly sliced

2 large chicken stock cubes

salt

black pepper

5 black pepper corns

2 lemongrass stalks

2 chicken leg quarters, rinsed

 

 

 

 

 

 

 

 

 

Start by bringing the water to a boil in a large soup pot. Then add all the ingredients to the water, cover the pot and reduce heat to low. Simmer until the chicken is done.

Remove the chicken from the soup and let it cool off. Skim fat from the broth. Also scoop the rest of the ingredients out of the pot, leaving nothing but the broth.

 

 

 

 

 

 

 

 

 

Shred the chicken after it’s cooled off, heat oil in a pan and bake the chicken shreds until golden brown.

Soto Ayam is served with shredded chicken, potato chips (available at the supermarket), fried shallots, beansprouts, cabbage (thinly sliced), a boiled egg, cooked rice, sambal and I finish it off with some chopped coriander. Put these ingredients in individual bowls.

The idea is that everyone puts their desired amount of all the ingredients in a bowl, the reheated soup is then poured over it, sambal added to taste and you’re ready to enjoy what I think is the best soup ever.

 

 

 

 

 

 

 

 

 

If you’d like to make my favourite sambal, go to any Chinese, Thai or Indonesian toko (I go to those in China Town) and buy a bottle of sweet Kecap Manis.

Finely chop 3 cm ginger root, 2 garlic cloves and 1-2 Scotch bonnets. Pour a cup of Kecap Manis into a pan and add a cup of tea (yes tea!) and bring to a boil. Add the ginger, garlic and Scotch bonnets and stir. Add 1-2 ts sugar and slowly boil the sambal until it is slightly thicker.

I’m having soto ayam today and I seriously cannot wait for dinner tonight!

 

 

 

 

 

Chicken Livers Sambal

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I made this recipe yesterday evening and this morning it was all finished. I didn’t even get the chance to take a picture, it is that popular here at home.

This sambal, or sauce, is delicious as a side dish with nasi goreng (Indonesian fried rice) or on a warm baguette.

You can make it as spicy as you like of course but I like mine hot!

Ingredients

2 potatoes

200-250 gr chicken livers

1 onion, thinly sliced

2 garlic cloves, chopped

2-3 table spoons of sweet kecap manis. I buy mine in Chinatown.

1 chopped Scotch bonnet pepper, or you favourite chilli sauce

First cook the chicken livers in water, until they are done. Drain the water and let them cool off. Meanwhile peel, cook and mash the potatoes. Cut the livers in small pieces. Heat oil in a pan and fry the onions. Add the garlic cloves, stir and fry for a minute or two. Then add the livers, mashed potatoes, the kecap manis and the chopped Scotch bonnet or chili sauce and stir well for about 1-2 minutes.

To add a spicy touch I added the Ribman’s Holy Fuck sauce yesterday.

Serve warm.