Belinda often sends photos of her home-cooked meals. They are very varied, from dishes cooked by Nat, her teenage age daughter, to meals prepared by Gina, her Indonesian helper. I must say that I am impressed by the dishes, and can only conclude that meal-times are special family moments in her home.
This week she sent a photo with a message: “My helper made her Javanese soto last night…ketupat made from scratch. ” (Ketupat is a Javanese rice cake packed inside a diamond-shaped container woven from a palm leaf.)
I immediately asked if I could have the recipe. I love Indonesian food, and just to know that this dish was cooked by Gina meant that it must be authentically Javanese.
Soto Ayam (Javanese style)
Blend:
Shallots 10 pcs
Garlic 6 pcs
Lemongrass 1 pc
Candlenut 3 pcs
Coriander powder 1.5 tbsp
Pepper powder 1.5 tsp
Turmeric powder 5 cm
Ginger 3 cm
Salt
Fry and add:
Blue ginger / lengkuas 4 slices
Lemongrass 2 to 3 stalks (crushed)
Lemon leaf 5 pcs
Fry till fragrant
Add boiling water 2 litre
Add chicken – remove meat for topping, leave bones in soup
Topping:
Parsley
Cabbage
Taugeh (beansprouts)
Taupo
Shallot (fried)
Tomato
Add shredded chicken
Chilli + Black sweet sauce (ABC)
Goes well with lontong or beehoon
A big thank you to Belinda and Gina for sharing this recipe.
I can’t wait to try the recipe. I still have the cookbook with 101 simple recipes which Belinda gave me for Christmas many years ago. It was good to start with simple cooking. Asian cooking tends to be more complicated and challenging, but once you get started it’s quite exciting.
By Chayo, HomSkil Editor 1, 1 August 2021
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