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Soto Madura with Extra Fried Shallots
Created by: Howcan Team
Ingredients
- 1 whole chicken, cut into pieces
- 2 liters of water
- 4 cloves of garlic, minced
- 2 shallots, thinly sliced
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 2 tomatoes, quartered
- 200g bean sprouts
- 200g rice vermicelli, cooked according to package instructions
- 4 hard-boiled eggs, halved
- 1 tablespoon of tamarind paste
- 2 tablespoons of sweet soy sauce (kecap manis)
- 2 tablespoons of vegetable oil
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced shallots, and sauté until fragrant.
- Add the chicken pieces to the pot and cook until they are no longer pink on the outside.
- Pour in the water and bring to a boil. Skim off any foam that rises to the surface.
- Add the lemongrass, kaffir lime leaves, and tamarind paste to the pot. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is tender.
- Remove the chicken pieces from the pot and set aside to cool. Once cooled, shred the chicken meat and discard the bones and skin.
- Return the shredded chicken to the pot. Season with sweet soy sauce, salt, and pepper. Simmer for an additional 10 minutes.
- In a separate pan, heat some vegetable oil over medium heat. Fry the thinly sliced shallots until golden and crispy. Remove from the oil and drain on paper towels.
- To serve, divide the cooked rice vermicelli, bean sprouts, and quartered tomatoes among 4 serving bowls. Ladle the chicken soup over the top and garnish with hard-boiled egg halves and crispy fried shallots.
- Enjoy the Soto Madura with extra fried shallots hot, and add more soy sauce or lime juice to taste if desired.
Soto Madura is a traditional Indonesian soup originating from the Madura region. This aromatic dish is a flavorful blend of spices, tender meat, and hearty vegetables, topped with a generous serving of crispy fried shallots. The history of Soto Madura dates back to the 19th century, where it was created by skilled Madurese chefs who combined local ingredients with influences from neighboring culinary traditions. Today, the best versions of Soto Madura can be found in authentic Indonesian restaurants, particularly in the Madura region itself. The key to perfecting this dish lies in the balance of spices and the art of frying shallots to a golden crisp. For a unique twist, some chefs also add extra fried shallots to enhance the dish's texture and flavor.
90 min
4
350 calories
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