Cooking Recipe : Mee Soto
9:24 PM
- 16 shallots
- 8 cloves of garlic
- 1 piece fresh turmeric
- 4 centimetre piece of ginger
- 2 teaspoons ground white pepper
- 2 tablespoons toasted coriander seeds
- 6 toasted candlenuts
- 8 tablespoons vegetable oil
- 1 kilogram of chicken bones
- 1 litre water
- 4 centimetre piece of galangal
- 2 cloves
- 4 lemongrass stalks
- 1 teaspoon salt
- 16 individual bundles tunghoon/glass noodles
- 250 grams chicken meat (shredded)
- 200 grams tau gay (washed and tailed)
- 1 bunch Chinese celery (chopped finely)
- 1 bunch spring onion (chopped finely)
- 1 bottle fried shallots
- Blend shallots, 8 cloves of garlic, turmeric, ginger, ground white pepper, coriander seeds, and candlenuts together in a food processor until combined into a paste.
- Fry the spice mixture in vegetable oil until oil has separated. Set aside.
- Pound galangal and lemongrass lightly to release flavour.
- In a pot of water, add the rempah mixture, chicken bones, galangal, lemongrass, cloves, and salt. Bring to boil.
- Lower the fire and cook on a simmer for 4 hours.
- To serve, ladle the broth in a serving bowl. Place the glass noodles in the middle of the bowl, and add on the rest of the ingredients to your personal preference.
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