Soto Banjar is one of the menus that I like the most, because of its fresh taste and spice flavor. Soto Banjar is usually served with rice cake or rhombus, but if you want more simple it can be served with rice is also very tasty. With a pretty aromatic broth, the taste is even more delicious! Here’s the recipe, don’t forget to check out our new recipe on CnwinTech.
Soto Banjar Materials:
500 gr chicken, cut into pieces
1 Liter of water to boil
1 lemongrass, bruised
3 kaffir lime leaves
½ nutmeg, bruised
5 cm cinnamon
1 teaspoon salt
3 tablespoons cooking oil for sauteing
8 red onions
4 cloves garlic
½ teaspoon ground pepper
½ teaspoon cumin
vermicelli, boil, drain
Chives, finely sliced
Celery, finely sliced
How to make:
- Wash the chicken thoroughly, coat with 1 teaspoon of salt and give 1 tablespoon of lime juice. Wash again. Drain well.
- Boil water, add chicken, lemon grass, kaffir lime leaves, nutmeg and cinnamon. Boil until the chicken is tender and cooked. Raise the chicken, then shred. Set aside.
- Heat the oil, saute the spices until fragrant. Enter into chicken stew. Give salt, bring to a boil again. Correction of taste.
arrange rice cake / rhombus in a bowl / dish, give shredded chicken, flush the broth. Give glass noodles, boiled eggs, lemon juice. Sprinkle fried onions, chives / celery.
- Serve with potato chips and chili sauce.
3 pcs of potatoes, peeled, chopped, fried until cooked. Then puree. Give ½ teaspoon ground pepper, ¼ teaspoon nutmeg, ½ teaspoon salt. Stir well. Fist with hands, flat round shape. Dip it into 1 pound of beaten eggs. Fry in medium heat oil. Lift. Serve.
5 pcs of red chili, 10 pcs of cayenne pepper, 5 parts of candlenut, 1 teaspoon of shrimp paste, ¼ teaspoon of salt, ¼ teaspoon of granulated sugar. Blend everything, then stir-fry with 3 tablespoons of cooking oil.