Picture from top left: Meehoon, peanuts, chinese celerey
Centre: A complete bowl of meehoon soto
Bottom from left: chilli gravy, sliced chicken flesh, chicken soup
Condiments for Meehoon Soto:
1. Meehoon (Rice vercimilli) - soak in boiled water for 10 minutes
2. Chicken Soup
3. Begedel (meat and potato ball)
4. Chilli gravy in soy sauce (Sambal Kicap)
5. Fried peanuts - explainable
6. sliced chicken flesh (ayam carik hehee..)
7. Chinese celerey (daun sup) - just chop it off
CHICKEN SOUP
Ingredients:
1 Saudi Chicken - make it 4 parts (Saudi chicken is about 1/2 Malaysian chicken)
3 tablespoon powder Soup broth (Rempah Sup - any brand will do)
3 Onion - 2 to be blended, 1 to be sliced
3-4 cloves garlic
2 cm ginger (halia) - to be blended
1 cm galangal (lengkuas) - to be blended
1 medium size lemon grass - to be blended
1 staranise (bunga lawang)
5-6 cloves (bunga cengkih)
1 (3cm) cinnamon (kulit kayu manis)
2-3 cardamom (buah pelaga)
1 tablespoon oil
water
Methods:
Heat up oil. Sautee the sliced onion together with all spices (staranise, cloves, cinnamon and cardamom). Wait till it fume. Pour in all blended items. Stir until yellowish in color and the oil appear at the top. Pour in the powder soup broth Then, add in some water. Add in chicken and pour in lots of water (about 6 cups). Let it there for the chicken to cook. When it boils and the chicken is cooked, take out the chicken and put aside. Turn off the burner for a while. Peel/slice the chicken to have the sliced chicken flesh. Put all the chicken bones back in the pot (where the soup is). Heat up the soup for a while and turn it back off.
BEGEDEL
Ingredients:
4-5 medium size potato - peel, slice big and fry with oil
a palm size beef - wash and blend using a dry blender
1 Onion - dice it finely
1/2 green chilli - dice it finely
1/4 teaspoon anise seed (jintan manis) - to be grounded
salt (only a little)
1-2 eggs - beat them in a separate bowl
1 tablespoon oil
Methods:
Saute the diced onion and anise seed until onion soften. Add in salt. Add in grounded beef. Instead of ground the beef yourself, you may also purchase grounded beef in the market. Add in green chilli. Cook until the beef is fully cooked, meaning no more water and the beef changes its color. Set it aside. Ground the fried potato. I used mortar (lesung batu) to ground them. Then mix the grounded potato and the fried grounded beef. Make balls and press a little so they don't look so round. Soak the balls in the egg. Drain a bit and fry. Makes about 15-20 begedels (depending on sizes).
CHILLI GRAVY
Ingredients:
10-15 bird eye cillies
3 cloves garlic
3 tablespoon salty soy sauce (kicap masin)
4 tablespoon sweet soy sauce (kicap manis)
1/2 bowl chicken soup that you've prepared earlier
Methods:
Blend everything. If you plan to ground the chilli using mortar, you don't have to put the chicken soup. But, your chilli gravy will be vey thick.
The above recipe would serve 7-8 people. Happy trying :)
1. Meehoon (Rice vercimilli) - soak in boiled water for 10 minutes
2. Chicken Soup
3. Begedel (meat and potato ball)
4. Chilli gravy in soy sauce (Sambal Kicap)
5. Fried peanuts - explainable
6. sliced chicken flesh (ayam carik hehee..)
7. Chinese celerey (daun sup) - just chop it off
CHICKEN SOUP
Ingredients:
1 Saudi Chicken - make it 4 parts (Saudi chicken is about 1/2 Malaysian chicken)
3 tablespoon powder Soup broth (Rempah Sup - any brand will do)
3 Onion - 2 to be blended, 1 to be sliced
3-4 cloves garlic
2 cm ginger (halia) - to be blended
1 cm galangal (lengkuas) - to be blended
1 medium size lemon grass - to be blended
1 staranise (bunga lawang)
5-6 cloves (bunga cengkih)
1 (3cm) cinnamon (kulit kayu manis)
2-3 cardamom (buah pelaga)
1 tablespoon oil
water
Methods:
Heat up oil. Sautee the sliced onion together with all spices (staranise, cloves, cinnamon and cardamom). Wait till it fume. Pour in all blended items. Stir until yellowish in color and the oil appear at the top. Pour in the powder soup broth Then, add in some water. Add in chicken and pour in lots of water (about 6 cups). Let it there for the chicken to cook. When it boils and the chicken is cooked, take out the chicken and put aside. Turn off the burner for a while. Peel/slice the chicken to have the sliced chicken flesh. Put all the chicken bones back in the pot (where the soup is). Heat up the soup for a while and turn it back off.
BEGEDEL
Ingredients:
4-5 medium size potato - peel, slice big and fry with oil
a palm size beef - wash and blend using a dry blender
1 Onion - dice it finely
1/2 green chilli - dice it finely
1/4 teaspoon anise seed (jintan manis) - to be grounded
salt (only a little)
1-2 eggs - beat them in a separate bowl
1 tablespoon oil
Methods:
Saute the diced onion and anise seed until onion soften. Add in salt. Add in grounded beef. Instead of ground the beef yourself, you may also purchase grounded beef in the market. Add in green chilli. Cook until the beef is fully cooked, meaning no more water and the beef changes its color. Set it aside. Ground the fried potato. I used mortar (lesung batu) to ground them. Then mix the grounded potato and the fried grounded beef. Make balls and press a little so they don't look so round. Soak the balls in the egg. Drain a bit and fry. Makes about 15-20 begedels (depending on sizes).
CHILLI GRAVY
Ingredients:
10-15 bird eye cillies
3 cloves garlic
3 tablespoon salty soy sauce (kicap masin)
4 tablespoon sweet soy sauce (kicap manis)
1/2 bowl chicken soup that you've prepared earlier
Methods:
Blend everything. If you plan to ground the chilli using mortar, you don't have to put the chicken soup. But, your chilli gravy will be vey thick.
The above recipe would serve 7-8 people. Happy trying :)
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