http://annieliciousfood.blogspot.com/2013/03/soto-johor-mee-soto-mff-johor-3.html
Soup
A
½ Fresh Chicken
1 Chicken Carcass / Chicken Backbone
2.5L Water, or more if you want
1½ tbsp Salt, or adjust to suit your taste
1 tbsp Sugar, or adjust to suit your taste
3 tbsp Cooking Oil
B (Grind everything into paste)
1 Onion (Bawang Besar)
3 to 4 bulbs Shallot (Bawang Merah)
5 cloves Garlic (Bawang Putih)
2 inch Ginger (Halia)
½ inch Tumeric (Kunyit Hidup)
½ inch Galangal (Lengkuas)
1 stalk Lemongrass (Serai), 1 inch from the bottom part.
C
3 pcs Star Anise (Bunga Lawang)
5 pcs Cardamom (Pelage)
1 stick Cinnamon (Kulit Kayu Manis)
3 pcs Cloves (Bunga Cengkih)
D
3 tsp Coriander Seed (Ketumbar Biji)
2 tsp Fennel (Jintan Manis)
1 tsp Cumin (Jintan Putih)
1 tsp White Pepper (Lada Putih)
Method
Soup
A
½ Fresh Chicken
1 Chicken Carcass / Chicken Backbone
2.5L Water, or more if you want
1½ tbsp Salt, or adjust to suit your taste
1 tbsp Sugar, or adjust to suit your taste
3 tbsp Cooking Oil
B (Grind everything into paste)
1 Onion (Bawang Besar)
3 to 4 bulbs Shallot (Bawang Merah)
5 cloves Garlic (Bawang Putih)
2 inch Ginger (Halia)
½ inch Tumeric (Kunyit Hidup)
½ inch Galangal (Lengkuas)
1 stalk Lemongrass (Serai), 1 inch from the bottom part.
C
3 pcs Star Anise (Bunga Lawang)
5 pcs Cardamom (Pelage)
1 stick Cinnamon (Kulit Kayu Manis)
3 pcs Cloves (Bunga Cengkih)
D
3 tsp Coriander Seed (Ketumbar Biji)
2 tsp Fennel (Jintan Manis)
1 tsp Cumin (Jintan Putih)
1 tsp White Pepper (Lada Putih)
Method
- Heat up some oil, add in (B) and fry till fragrant.
- Add in (C), continue to fry until (B) looks dry.
- Add in (D), fry until all the aroma is all over your kitchen.
- Add in 2.5L water, and then add in chicken and chicken carcass / chicken backbone.
- Once water is boiled, add salt and sugar to flavor the soup. Taste, adjust to your preferred liking.
- And then, turn fire into medium low heat and let it slowly simmer for about 1 hour 30mins or so, so that the flavor of the spices will gives good aroma to the soup and also the chicken.
- Once the time is up, heat off, dish up the chicken, let the chicken slightly cooled. And then tear the chicken meat into pieces. Set aside.
- For clear clean soup, dish up all the chicken carcass / chicken backbones, pour the soup over to slow cooker. Discard the residue sunken at the bottom of the soup pot. Re-heat the soup for later use.
Noodles
1kg Vermicelli (Beehoon) or mixture of both Vermicelli and Yellow Noodles.
Chicken Meat (Chicken from the soup), tear it into small pieces
150 - 200g Bean Sprout, pluck away the end part
1kg Vermicelli (Beehoon) or mixture of both Vermicelli and Yellow Noodles.
Chicken Meat (Chicken from the soup), tear it into small pieces
150 - 200g Bean Sprout, pluck away the end part
Garnishing and Accompaniments
Some Celery Leaves (Daun Sup)
30 to 50g Fried Shallots (Bawang Goreng)
6 Fried Potato Patty - Begedil (Optional)
6 small hard boiled eggs (Optional)
Some Celery Leaves (Daun Sup)
30 to 50g Fried Shallots (Bawang Goreng)
6 Fried Potato Patty - Begedil (Optional)
6 small hard boiled eggs (Optional)
For Spicy Black Chilli Sauce
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