Thursday, September 6, 2012

Mee Soto

Our house was officially opened last friday.  Yup it was almost a week, still have not gain my energy back.
Invited a few close ones ... Thank you all for coming.

Hubby and Wife: Fad & Yana
Family: Fuzz, Liz & Lil Qisha
Family: Rizal, Diana and there 3 lil boys

Source: Joscorpian
Mee Soto


1 (1.75kg) chicken
6 cups water
salt to taste
600g fresh laksa noodles
300g bean sprouts, tails removed

Grind into a fine paste:
1½ tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 stalk lemon grass, sliced
1 thick slice lengkuas
4 candlenuts (I don't have this)
8-10 shallots
1 tsp white peppercorns

For garnishing:
10 shallots, cut into fine slices and fry till golden brown
spring onions and celery, finely chopped
potato cutlets, fried
shredded chicken

Chilli Padi Sauce:
¼ cup birds-eye chilli, wash and remove stalks; grind fine and pour some dark soya sauce over it.

ilah: 4 red chili, a handful of chili padi, 5 cloves of garlic, kichap manis, 5 lime juice.  Blend everything and taste =)

  • Put whole chicken, ground paste, water and salt in a large pot. Bring to the boil. When boiling, remove chicken and keep stock aside to use as soup for the Mee Soto.
  • Put the chicken on a tray and roast for about 20-30 minutes at 190°C (375°F) until light brown. Shred chicken when cool.
  • Bring a large pan of water to the boil. When water is actively boiling, put in noodles and bring back to the boil. Continue boiling till noodles are cooked, then remove noodles.
  • In the same water, scald the bean sprouts.
  • To serve: Put the noodles in a dish, sprinkle bean sprouts and shredded chicken over it then add soup and garnishing. Serve with Chilli Padi Sauce.
Source: HighOverHappy

2 medium-sized russet potatoes
¼ cup cooked minced beef (seasoned with a little cumin or just salt and pepper)
¼ cup crispy fried shallots
¼ cup spring onion, sliced thinly
2 eggs
¼ teaspoon salt
½ teaspoon ground white pepper
oil for frying
Peel and boil the potatoes. Mash the potato and add the beef, shallots and spring onion. Season with the salt and pepper. Mix well and shape into balls about 2 inches wide. Roll the balls well between your palms to ensure that the patties are compact and will remain intact when frying. Press the balls so they flatten a little on two sides. At this stage, you can freeze them. Do not defrost when you are ready to eat them - fry direct from the freezer.

Beat the eggs in a bowl. Heat oil to medium heat. Dip each patty in egg before frying them. After about 3-4 minutes, turn them over and fry until golden brown.

Makes 18-20.

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