KOMPAS.com – When the weather is cold, it is suitable to enjoy food that can warm the body.
You can enjoy a bowl of soto banjar cooked with shallots, garlic, nutmeg, pepper, cinnamon, cardamom, cloves and salt.
Soto Banjar uses free-range chicken and is equipped with ketupat, dry glass, potato cakes, boiled eggs, green onions, celery, fried onions, sweet soy sauce and lime.
Check out the following soto banjar recipe, quoted from the book “Soto Favorites” (2013) by Firda Manjali published by FMedia (Imprint AgroMedia Pustaka).
Also read:
Soto Banjar recipe
Material:
- 1 free-range chicken, cut in half
- 4 cardamom pods
- 3 cm cinnamon
- 5 cloves
- 1 1/2 tbsp salt
- 2 liters of water
Supplementary materials:
- Ketupat to taste
- 100 grams of dry vermicelli, brew in hot water
- Potato fritters
- 4 boiled eggs, halved
- 1 spring onion, finely sliced
- 3 celery stalks, finely sliced
- 3 tbsp fried onions
- Sweet soy sauce
- 2 limes, halved
Softened seasoning:
- 10 red onions
- 6 cloves of garlic
- 1/2 nutmeg
- 1/2 tsp peppercorns
Also read:
1. Put the chicken and salt into a frying pan or saucepan. Add water, then boil until the chicken is tender. Lift, shred. Set aside the broth for the soto sauce.
2. Saute the ground spices until fragrant. Add cardamom, cinnamon and cloves. Saute until the spices are cooked.
Add it to the broth, stir well. Cook again until the spices are absorbed into the sauce.
3. Arrange some of the ketupat, suun, perkedel, eggs and shredded chicken in a bowl. Sprinkle with spring onions, celery and fried onions.
Pour with hot soto sauce. Add soy sauce and lime juice, serve.
