Chicken Cream Soup

Still got left over from soto ayam, why don’t make something different from it? I try to transform it into chicken cream soup and the taste is not bad at all.

 

Ingredients:

  • 500ml chicken stock from soto ayam
  • 100 ml thickened cream
  • 100 g frozen corn kernel
  • 1 egg, whisked separately

 

Methods:

  1. Boil chicken stock in a pan, add frozen corn kernel. cook about 10 minutes.
  2. Add thickened cream, mixed well. Then add egg, stir it fast.
  3. Cook again for about 5 minutes.
  4. Ready to serve.

 

 

 

Soto Ayam

soto ayam

 

 

Hmmm……this food are my fav. With rice or no rice…taste like heaven for me…lol……It made from chicken. There are lots of soto ayam varian in indonesia. Different regions have their own variation of it, for instance:

  • Soto Ambengan, originated from Ambengan, Surabaya (West Java). Soto Ambengan is famous for its delicious koya topping.
  • Soto Banjar originated from Banjarmasin (South Kalimantan), recipe here
  • Soto Kudus, from Kudus (West Java)
  • Soto Medan, from Medan (North Sumatera)

and many more.

 

Ingredients :

  • half chicken
  • 100 g rice vermicelli, soak in hot water until tender, let it drain, set aside.
  • 100 g bean sprout
  • 100 g cabbage, shredded
  • 1000 ml water
  • 3 cm galangal
  • 2 bay leaves
  • 1 lemongrass, take only white part
  • 3 kaffir lime leaves
  • salt, sugar and pepper to taste

Additional:

  • 1 lime
  • fried shallot
  • celery
  • 2 tbs canola oil
  • 2 boiled egg

Grounded ingredients :

  • 1 shallot
  • 4 cloves garlic
  • 1 tsp ginger powder
  • 1 tsp turmeric powder
  • 5 candlenuts

Methods :

  1. Boiled chicken with galangal, bay leaves and lemongrass until chicken tender. Set aside. Shredded the chicken.
  2. Heat oil in a pan. Stir fry grounded ingredients until the fragrant come out. Put into chicken stock. Let it boil.
  3. Reduce the heat. Add salt, sugar and pepper. Let it boiled again.
  4. How to serve: Put rice vermicelli, bean sprout, cabbage, boiled egg and shredded chicken in a bowl. Pour hot chicken stock into the bowl. Spread fried shallot and celery on the top and add lime juice. If you like it spicy, you can add sambal/hot chilli.
  5. You also could eat it with warm rice.
soto ayam

 

ENJOY!!!

Soto Banjar

soto banjar

 

Soto Banjar is one of legendary food from Banjarmasin – South Kalimantan. It’s so tasty and really nice to have at the winter time. But in Banjarmasin, you could easily find it in hawker market everyday. Also, it’s one of my childhood memory when my family was living there for years.

 

Ingredients

  • 3 L water
  • 1 kg chicken
  • 1 tsp ginger powder
  • 1 tbs salt
  • 3 cardamom
  • 1 cinnamon
  • 6 cloves
  • 1 tsp nutmeg powder
  • 1 tsp pepper

Grounded ingredients:

  • 1 shallot
  • 5 cloves garlic

Additional:

  • Rice Cube
  • 100 g rice vermicelli
  • 6 potato cakes
  • 4 boiled eggs

Garnish:

  • 1 green onion
  • 1 tbs celery
  • 1 tbs fried shallot
  • lime juice
  • sweet soy sauce
  • soy sauce
  • sambal

Methods:

  1. Boil chicken with salt, bay leaves and ginger until tender. Let it cool. Shredded the chicken. Set aside.
  2. Take the chicken stock and put all the ingredients. Let it boil. And continued cook for about 15 minutes.
  3. Arrange rice cube, rice vermicelli , potato cakes and egg in a bowl.  Pour the hot soup. Add the garnish as you like.
  4. Ready to eat.

 

soto banjar

 

Ayam Pop (Sumatera Barat)

Ayam Pop

 

One guest post from me on Cemplang-Cemplung , this time i try to make one recipe from West Sumatera. Let;s check the recipe and the complete story of Ayam Pop at Cemplang Cemplung.

 

 

 

 

 

 

Fried Crackers with Ragout Filling

crackers ragout

One of lunch box idea……

crackers ragout

Ingredients:

10 crackers

2 eggs, whisk

for Ragout Filling:
1 onion, cincang halus
2 tbs butter
200 gr plain flour
1 lt milk

2 carrot,  boiled, drain and cut into small shape
250gr chicken fillet , boiled, cut into square shape or you can shredded
1 tbs celery, chopped
salt, sugar and pepper to taste

crackers ragout

Methods:

  1. Heat the pan. Stir fry onion and butter until the fragrant come out.
  2. Then add carrot and chicken filled. Cooked until chicken colour change.
  3. Add flour, mixed well quickly.
  4. Then add milk. Let it boiled. Add salt, sugar and pepper to taste.
  5. Pour the celery into the pan and cooked until dried.
  6. Set aside.

Finishing:

  1. Heat the oil in the pan.
  2. Add the ragout filling on the top of crackers then put another cracker on top of it.
  3. Dye into the eggs then fried it until the colour into golden brown.
  4. Ready to serve

 

crackers ragout

crackers ragout

Chicken Nugget ala My Lil Kitchen

 

 

Ingredients:

  • 275 gr chicken mince
  • 200 ml fresh milk
  • 4 slices bread
  • 2 eggs white
  • 75 gr breadcrumbs
  • 2 tbs sago flour
  • 2 tbs mayonaise
  • 1 tbs fish sauce
  • salt and pepper to taste

Additional ingredients:

  • 1 egg, whisk
  • breadcrumbs

 

Methods:

  1. Heat up the steamer.
  2. Soak bread into the milk. Add remaining ingredients except sago flour. Mixed well.
  3. Add sago flour gradually.
  4. Put nugget mixture into the pan.
  5. Steam until set. You can use skewer test. It is set if there is no mixture sticky to the skewer.
  6. Heat up oil in a deep fried pan.
  7. Roll the nugget into the egg, then roll it into the breadcrumbs.
  8. Deep fried until golden brown and crisp.
  9. Ready to eat
Note: you could save the remaining nugget  in the fridge for about 1 week or you could save it in the freezer if you want to save it much longer.

Siomay

 

Ingredients:

  • 375 gr fish (I used fish paste)
  • 300 gr prawn
  • 350 gr chicken breast
  • 3 cloves shallot (Here I used 1 shallot, because the size is bigger than shallot in indonesia)
  • 4-5 cloves garlic
  • 1 egg
  • 300-400 gr tapioca/sago flour
  • 2 tbs dried prawn
  • 1 tbs garlic powder
  • salt, sugar and pepper to taste
  • 1 pack wonton skin
  • 2-3 spring onion, thin slices
  • 2 potatoes, steamed
  • 1/4 cabbage, steamed
  • 4 eggs, boiled

Methods:

  1. Mince chicken and prawn.
  2. Ground shallot and garlic.
  3. Mixed fish paste, chicken and prawn mince with grounded ingredients. Add egg, salt, sugar, pepper, dried prawn and garlic powder.
  4. Then add tapioca/sago flour gradually. After the flour mixed well, you can add spring onion.
  5. Take one wonton skin, spread oil on it and put the mixture on the other side and make a bowl shape with your hand. The oil make siomay not stick each other when you put it in the steamer.
  6. Repeat it until all the wonton skin finished. While you do that, you can heat up the steamer.  Don’t forget to spread oil on the steamer.
  7. Put all the ready mixture into steamer and cook for about 10-15 minutes.
  8. Ready to serve with peanut sauce.
  9. How to serve : Put boiled potato and egg, cabbage and siomay on a plate. Pour the peanut sauce on the top of it.
Note: if you don’t like peanut sauce, you can just use sweet soy sauce or no sauce at all.

 

 

Mie Kangkung

It was one of my favourite food for lunch when i still work for my old company. I used to buy it at ITC Kuningan food court. The one and only place that I know which sold yummy mie kangkung 🙂 But when I search for mie kangkung recipe, I found out one place which sold mie kangkung called mie kangkung betawi and soto betawi ariyani, which located at Kemang Pratama – Bekasi. Maybe I should try this place when i come back to Jakarta. For now, I have to pleased with my homemade mie kangkung. lol. The unique taste of mie kangkung made me fall in love with this kind of food. You should put the lime so it has sweet and a little bit sour taste which made it so fresh and healthy. You should eat it when it still hot. Let’s just try it out!

Ingredients:

  • 200 gr  prawn (optional)
  • 200 gr  chicken, diced
  • 100 gr  dried prawn, soak, drain
  • 5 cloves shallot
  • 5 cloves garlic
  • 1 red chilli
  • 2 tbs corn flour + 5 tbs water mixed together
  • 1 L water
  • salt and  pepper to taste
  • 1 tbs oyster sauce
  • 2 tbs sweet soy sauce
  • 300 gr  sweet tauco
  • egg noodle
  • kangkong/kangkung
  • quail egg/egg
  • dried shallot

Methods:

  1. Ground shallot, garlic and red chilli. Stir fry grounded ingredients until fragrant come out. Pour into dried prawn, chicken and prawn, cook until the colour change. Add oyster sauce, sweet soy sauce, sweet tauco and water.
  2. Let it boiled and chicken tender. Add salt and pepper to taste.
  3. Add corn flour mixture and cook until it thick.
  4. Boil egg noodle, kangkong/kangkung, quail egg/egg separately.
  5. How to serve : Put egg noodle, kangkong/kangkung, quail egg/egg in a bowl. Pour the sauce on the top of it.
  6. If you like it a bit sour and hot, you could add lime juice and sambal.
  7. Ready to serve.

Gulai Ayam Nanas

 

Hi All……

Today I made Gulai Ayam Nanas. The purpose is to jazz up idfb challenge #7 🙂 It was monthly event from indonesian foodblogger group on FB. You can upload your picture to challenge #7 album. And of course you should put your blog link on description so we could immediately visit your blog to look at the yummy recipe.

I really love pineapple, so i started to search gulai recipe which included pineapple as one of the ingredients as i remembered there’s some recipe of gulai with pineapple in it.  After search some recipe, i decided to try the one from Tabloid Bintang online. And finally my husband and my boy loved it. It’s so yummy and fresh. My husband said it’s quite like Thai food. It’s taste is unique because of the pineapple. So why don’t you try it out 🙂

Gulai Ayam Nanas

Source: Tabloid Bintang

Ingredients:
  • 1 package chicken slices
  • 2 bay leaves
  • 2 turmeric leaves
  • 2 lemon grass
  • 2 lime leaves
  • 400 ml coconut milk
  • salt to taste
  • 1 pineapple in a can

Grounded Ingredients:

  • 5 red chill
  • 8 cloves shallots
  • 4 cloves garlic
  • 1/2 tsp pepper
  • 1 tsp coriander seed
  • 1 tsp turmeric powder
  • 1 tsp ginger powder
  • 1 cm galangal

 

Methods:

  1. Washed chicken.
  2. Heat oil in a pan, stir fry grounded ingredients, add bay leaves, turmeric leaves, lemon grass and lime leaves. Stir it until the flavor come out.
  3. Pour the chicken, cook for about 15 minutes until half done. Add coconut milk and bring to boil.
  4. Cook until chicken tender and add pineapple. mixed well.
  5. Ready to serve with hot rice and fried shallot.

 

Buffalo Chicken Wings

BUFFALO CHICKEN WINGS

Source: Pawonike

Ingredients :
500 gr Chicken Wings

Marinated ingredients:
1 Lemon
1 tsp Garlic powder
1/2 tsp Salt
1 tsp Ginger powder

Sauce :
8 tbsp Tomato paste
2 tbsp sweet soy sauce

2tbs oyster sauce
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Garlic chopped
2 tsp Sugar
3 tsp Butter

Methods :
Clean the chicken, then coated chicken with lemon, set aside for about 15 minutes. clean with water.
Marinate the chicken for about 1-2 hours, better if you marinated over night.

Sauce :
Cook all ingredients in low heat. Let it boiled. Quickly remove from the stove and pour on the top of chicken.

Put chicken and the sauce in the oven until cooked for about 30-45 minutes.

Ready to serve