KOMPAS.com – Soto ayam is one of the most popular Indonesian dishes, especially when served for large events.
The rich taste of the sauce makes chicken soup always a special choice on various occasions.
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Preparing chicken soup spices in large quantities does require precision, especially in mixing the spices so that the taste remains perfect.
The following chicken soup seasoning recipe is designed to simplify the cooking process with maximum results, quoted from the book “MAKE A VARIETY OF INSTANT PASTA SPICES” by Erliza Hambali, Ani Suryani, Mira Rivai published by Paperback.
Material
- Shallots – 5.5 kg
- Garlic – 2.7 kg
- Chopped ginger – 2 kg
- Turmeric – 2 kg
- Roasted coriander – 2 kg
- Roasted cumin – 200 g
- Ground white pepper – 1 kg
- Crushed lemongrass – 1 kg
- Kaffir lime leaves – 100 g
- Bay leaf – 100 g
- Bruised galangal – 2 kg
- Cooking oil – 5.5 liters
- Salt – 600 g
How to Make Chicken Soto Seasoning for Big Cooks
- Puree the shallots and garlic using a blender. Add ginger, turmeric, coriander, cumin and pepper, then puree again until smooth.
- Heat cooking oil in a large frying pan. Add the ground spices, stir-fry until fragrant, and spread gently.
- After the spices boil, reduce the stove heat. Add lemongrass, kaffir lime leaves, bay leaves, galangal and salt, stir well.
- Cook the spices until cooked for 4-5 hours, depending on the size of the fire.
- Put 50 g of hot spices into the package. Use plastic bags for storage.
- Label the packaging and store it in a cool place. This spice is ready to use at any time.
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