foto: Instagram/@rachelviann
Brilio.net - Semarang doesn't only have spring rolls, but there are soto that you must try. Even though the sauce is clear, this dish is still appetizing. Especially if served warm.
Instead of buying it outside, you can try making Semarang's typical clear soto at home. The following recipe has been published by BrilioFood from Instagram @rachelviann.
photo: Instagram/@rachelviann
Material:
- 1 free-range chicken
- 3 liters of water
- 2 cloves of green onions
- 3 cm crushed turmeric
- 6 bay leaves
- 2 stalks of lemongrass
- 5 cm galangal
- 4 lime leaves, remove the bones
- 1 tsp salt
- 1/2 tsp mushroom stock if you like
Ground seasoning ingredients:
- 12 red onions
- 8 garlic cloves
- 1/4 tsp round pepper
Additional ingredients:
- Soun that has been soaked
- Bean sprouts to taste
- Fried onions for sprinkling
- Fried shallots for topping
- Sliced spring onions
- Celery slices
- Boiled chili sauce
- Soy sauce
- Fritters
- Quail egg satay
- Lime slices
How to make:
1. Clean the free-range chicken, remove the skin.
2. Boil over low heat for 30 minutes or adjust according to the use of chicken.
3. Saute ground spices with bay leaves, lemongrass, galangal and lime leaves until fragrant. Then put it in the pan with the chicken.
4. Add the crushed spring onions and turmeric, boil until the chicken is tender and the sauce has reduced to approximately 1 and a half liters or 2 liters of stock.
5. Add salt and mushroom stock, stir well then test the taste.
6. Remove the chicken, then shred it.
7. Prepare a bowl, add vermicelli, bean sprouts, shredded chicken, sliced spring onions, celery and fried onions, add enough sauce.
8. Serve with accompanying ingredients.
(brl/tin)
