Exploring the Delicious Indonesian Dish: Soto Kudus

Indonesia is a country with diverse culinary treasures that never fail to satisfy our taste buds. One of the dishes that is a must-try when visiting Indonesia is Soto Kudus. This dish originates from Kudus, a city in Central Java, and is known for its savory broth and unique blend of spices. Soto Kudus is a chicken soup dish that is commonly served with rice cakes, bean sprouts, and fried onions.

The broth is the heart and soul of the dish, made from boiling chicken meat and bones with a blend of aromatic spices, such as garlic, shallots, lemongrass, and ginger. This creates a fragrant and rich broth that is both soothing and flavorful. The chicken meat is then shredded and served in the soup along with the rice cakes and bean sprouts.

What makes Soto Kudus unique is the use of a special spice called petis, which is a type of shrimp paste. The petis is mixed with the soup to give it a unique and savory flavor. Additionally, the use of kecap manis (sweet soy sauce) adds a touch of sweetness to the soup that complements the savory flavors perfectly. The dish is usually served with a side of sambal (a spicy sauce) and lime wedges to add a bit of tanginess to the soup.

Ingredients:

  • 1 whole chicken, cut into pieces
  • 2 liters water
  • 3 lemongrass stalks, bruised
  • 4 kaffir lime leaves
  • 4 salam leaves
  • 2 bay leaves
  • 5 cloves garlic, minced
  • 5 shallots, minced
  • 5 candlenuts, crushed
  • 1 tbsp coriander seeds, crushed
  • 1 tbsp cumin seeds, crushed
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp white pepper powder
  • 2 tomatoes, cut into wedges
  • 2 potatoes, peeled and cut into wedges
  • 2 carrots, peeled and cut into wedges
  • 100 g bean sprouts, blanched
  • 50 g rice vermicelli, soaked in hot water until soft and drained
  • 2 tbsp fried shallots, for garnish
  • 2 tbsp celery leaves, finely chopped, for garnish

Instructions:

  1. In a pot, bring the water to a boil. Add the chicken pieces, lemongrass, kaffir lime leaves, salam leaves, and bay leaves. Cook for about 20 minutes until the chicken is cooked through.
  2. Remove the chicken from the pot and set aside to cool.
  3. In a mortar and pestle, grind together the garlic, shallots, candlenuts, coriander seeds, cumin seeds, and turmeric powder into a smooth paste.
  4. Heat 2 tbsp oil in a pan over medium heat. Add the spice paste and sauté until fragrant, about 2-3 minutes.
  5. Add the cooked chicken, salt, sugar, and white pepper powder. Stir to combine.
  6. Add the potatoes, carrots, and tomatoes to the pot with the chicken broth. Simmer until the vegetables are tender, about 10-15 minutes.
  7. To serve, place some rice vermicelli and bean sprouts in a bowl. Pour the soup over the top and garnish with fried shallots and celery leaves.

Keywords: soto kudus, Indonesian chicken soup, lemongrass, kaffir lime leaves, salam leaves, bay leaves, spice paste, rice vermicelli

Tags: Indonesian cuisine, soup, chicken, lemongrass, kaffir lime leaves, spice paste

Images: Indonesian chicken soup, lemongrass, kaffir lime leaves, rice vermicelli

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