Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, soto banjar (chicken and vermicelli soup). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Wrap nutmeg, cinnamon, cloves, and cardamom in small pieces of cloth. Great recipe for SOTO BANJAR (Chicken and Vermicelli Soup). Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables.

SOTO BANJAR (Chicken and Vermicelli Soup) is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. SOTO BANJAR (Chicken and Vermicelli Soup) is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have soto banjar (chicken and vermicelli soup) using 26 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make SOTO BANJAR (Chicken and Vermicelli Soup):

1. Make ready 1 chicken, cut into 4 pieces
2. Prepare 2 litter water
3. Take 1/2 nutmeg
4. Prepare 4 cloves
5. Take 4 cm cinnamon stick
6. Make ready 3 cardamom
7. Prepare 2 stalk lemon grass
8. Prepare 2 cm gingger
9. Take 1 cm turmeric
10. Make ready 10 shallots
11. Prepare 7 cloves garlic
12. Take 2 tablespoon margarine
13. Get 1/2 teaspoon pepper
14. Prepare 100 g vermicelli (glass noodles), soaked in hot water and drain
15. Get 3 spring onions, finely sliced
16. Prepare 2 chinese parsley, thinly chopped
17. Get 3 hard boiled eggs
18. Make ready 2 tablespoon fried shallots
19. Prepare Ketupat (rice cake) or rice
20. Prepare Potato Croquettes
21. Get Sweet Soy Sauce and lime
22. Get For Sambal :
23. Prepare 50 gram red chillies
24. Prepare 10 bird's eye chilli
25. Get Salt and sugar
26. Make ready 1 tablespoon oil

SOTO BANJAR (Chicken and Vermicelli Soup) Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. It was so delicious, I'll never forget it! When the chicken is cold, shred the chicken meat into small pieces as one of the dishes' condiments. The unique flavor of soto ayam mostly comes from the spice mix. (Otherwise, It will taste just like any other chicken soup.) Soto ayam is a yellow spicy chicken soup with lontong or nasi himpit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, it is from Indonesia, and popular in Singapore, Malaysia and Suriname.

Instructions to make SOTO BANJAR (Chicken and Vermicelli Soup):

1. Boil the chicken in 2 litter water until tender, drain and shred meat when cool. Reserve 1 1/2 liters stock. Wrap nutmeg, cinnamon, cloves, and cardamom in small pieces of cloth.
2. Grind shallot, garlic, gingger, lemon grass, turmeric until fine. Heat the margarine and saute the ground seasoning until fragrant. Add wrap spices and papper.
3. Put the sauteed spices into the stock. Cover the saucepan, and continue to simmer for about 30 minute.
4. For the Sambal: Grind all ingredients together except oil, heat oil and saute the ground ingredients until fragrant.
5. For potato croquettes: Mash about 350 gram boiled potatoes,and add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon grated nutmeg and 1 egg yolk. Shape into balls. Deep in the beaten egg white, and fry until golden brown.
6. How to serve : Arrange rice cake or rice, glass noodles, shredded chicken, spring onions and parsley in a bowl. Add a few pieces of egg and potatoe croquettes. Pour boiling chicken stock over and garnish with fried shallots. Serve with Sambal, soy sauce and lime.

Turmeric is added as one of its ingredients to get yellow chicken broth. It is probably the most popular variant of soto, a traditional soup commonly found in. Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations.

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