Tuesday, August 16, 2011

Madura Oh Madura ...

I have 1 pkt of yellow noodle and I really do not want to go NTUC.  Since I have a whole chicken in the fridge I ask E to take it out and thaw it saw when I got back from work and can start cooking.  and member forget to take it out from the fridge da ... so I still have to go NTUC to get Fresh chicken.  Note to self do not forget to thaw frozen chicken in future cos fresh chicken comes with the head and feet!!!! O_O.

recipes that came to mind mee kuah (erm similar to mee bandung .... scrap) mee rebus (need sweet potatoes ... i dun think have time to cook .. so scrap) ... hee hee so choice of the day Soto Ayam Madura ... ta-da..

Recipe: (Serves 5-6)
4-5 lb whole chicken
4 cloves garlic
1 onion medium sized rough chop
2 kemiri nuts or candle nuts (macadamia nut can be used as a substitute) (optional)
1 large stock lemon grass
2 inches ginger cut or broken into 2 or 3 chunks
4 fresh kaffir lime leaves (kinda optional)
1 tbsp turmeric powder
1 beef bouillon cube
2 tbsp canola oil
salt to taste

Remove skin and halve the chicken. Chop skin in to quarter sized pieces and dry with paper towel and salt liberally. Using a food processor puree kemiri, onion, and garlic. Heat a dutch oven or soup pot to high and add canola oil and chicken skin. Render the skin for 2 - 3 minutes and remove. (If you want chicken cracklings as a condiment reserve the rendered skin, deep fry at high heat 375 degrees F until crispy brown).

Add puree and stir, scraping up all the chicken bits stuck to the bottom of the pan. Cook until the puree begins to stick to the bottom of the pan. Then add turmeric, ginger, kaffir lime leaves, lemon grass, and bouillon cube and cook for about a minute. Salt chicken liberally and add to the pot. Then add water until chicken in completely immersed. Turn heat down to a simmer once the water has come to a boil. Simmer until the chicken easily pulls away from the bone, about 1 hour .

Remove chicken from the soup. When chicken is cooled pull all the meat from the bones. (At this point the soup is done. It is your choice to serve the chicken separately as a condiment or add it back to the chicken. Mom always adds it back to the soup. I think it's better because the meat stays nice and moist.)

Add chicken back into the pot and add salt to taste.

Now Soto Ayam isn't Soto Ayam without the condiments. The condiments in a way make or break the soup. They add texture, flavor, and heat. Beside rice and sambal, every family in Indonesia has their own favorite combo of condiments. Below is a list of our family favorites.

Source: PetitChef

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