Sup Oyong Bakso Ayam ( Turaiya/Ridgegourd chicken noodle soup) This is one of the best ways to eat this lovely vegetable. Adding Ridgegourd to soup gives it a silken texture and surprisingly it enhances the taste. One of our favourite soups at home. Especially on a Rainy night. Indonesians are not familiar with cooking Turaiya in a sabji form. Its mostly made this way in a soup. Do try this soup, which is very very easy to make and a delight to have. A meal in a bowl I love Turaiya in any form, be it the aisi turiyuoon ji bhaji which my mother made often when we were young or even the phota bhuga turi which my mother in law gave me during child birth.😊
For the bakso ayam Chicken dumplings Blend 200 gms of boneless chicken with 2 pods garlic 2 egg whites 1 tsp white pepper powder 1/2 tsp grated nutmeg 1 tsp salt 1 tbsp cornflour. 2 tbsp spring onion..finely chopped 1 tbsp celery …finely chopped.
Make tiny balls with the help of 1 tsp. Keep dipping the spoon in a small bowl of water. Keep the chicken balls ready.
Soak about 70 gms of glass noodles in hot water. For 10 mins..drain and keep ready.
Take 2 Ridgegourds ..try to take the ones without seeds . Peel and cut into round chunks. Not too thin, and not too thick…keep ready. Blanch 1 bowl of moong bean sprouts in hot water , strain and keep ready( I used toge)
For the soup. Grind 6 shallots, 3 garlic pods with a mortar and pestle. Make a paste.
Heat 1 tbsp of oil, add onion garlic paste, and 1 tsp of white pepper powder. Saute till fragrant. Ad 5 cups of hot water( better if you have chicken stock) I used stock. and bring to a boil. Add the chicken balls . Add 1 tbsp chicken sesoning or 2 cubes of knorr . I used royco. Let the soup come to a rolling boil. Add 1 tbsp of sesame oil. Add the ridgegourd / turai/ oyong. Give a final simmer for 5 mins and take off the fire.
To assemble.. Put some glass noodles in a bowl, add blanched bean sprouts, and laddle the soup into the bowl. Top with fried onion and chopped spring onion. And a healthy squirt of lime juice. Serve with chilli sauce. I used fresh home made sambal..
Javanese Soto Ayam (Indonesian chicken noodle soup) Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, and the ingredients vary from region to region. Its a light flavoursome soup on the lines of a Burnese khowsuey, but minus the coconut milk. A DIY style of having soup. A flavoursome soup is made out of herbs, and chicken is normally boiled in it and shredded afterwards. Accompanied by some steamed vegetables. It does require some preparation but the end result is amazing. Do try this soup as cooked in my home. Its a one bowl meal.😊
Soups bring comfort during winters and make for a light meal during summers. Sadly, soups were not something made very often at home when we were kids.
Mummy made soup only if we were sick.😊.
But living in Indonesia, its been very easy to make friends with a number of soup varieties. And Soto is a favourite of mine.😊 On to the recipe…
Ingredients to be ground to a fine paste for the soup.. 15 small shallots 1 inch pc of ginger 1 inch pc of galangal( can omit) 5 to 6 garlic pods 1 inch piece of fresh turmeric 1 tbsp corriander seeds 5 candle nuts( pan roasted) or 5 cashew nuts
To be added to the soup 300 gms chicken with bone( I prefer the thigh).
Ingredients for flavouring the soup 1 lemongrass root( bashed) Few fresh bay leaves Few kaffir lime leaves
Heat 2 tbsps of oil in a sauce pan Add lemongrass root, bay and kaffir lime leaves. Saute till the herbs release thier fragrance. Add ground paste and chicken, saute till oil seperates. Add 1 litre of hot water. Add salt and sugar. Let it simmer for 10 to 15 mins. Remove chicken, shred and keep aside Strain the remaining soup and keep hot. Prepare the remaining ingredients 1 cup finely sliced cabbage( blanched) 1 cup of bean sprouts( blanched) 1/2 cup of finely chopped spring onions and celery 1/2 cup of fried onions 2 potatoes( cut into thin slices and fried, or use ready potato chips) Rice noodles, boiled and strained( about 1 big bowl) 1 bowl of shredded chicken 2 boiled eggs( quartered) Slices of lime Sambal( boil 6 red chillies, and blend with a little water, 2 pods garlic, salt.
Assembling Take a bowl and add rice noodles, cabbage, beansprouts , boiled eggs, shredded chicken, potato chips, spring onions, fried onions. Top with very hot soup. And enjoy with a squirt of lime juice and sambal.
( Tofu ,beansprouts and egg salad with peanut sauce)
ALSO KNOWN AS TAHU TELOR .
This delicious dish can be called a cousin to the famous gado gado salad of Indonesia. Easy to make and assemble. Having lived in Indonesia since 35 years, my taste buds have got used to the delicious food available here except for tofu or tahu as its known here. For me given a choice between tofu and paneer, paneer wins hands down anyday. But on the other hand, tofu and tempe are staples in the Indonesian diet, and a good source of protein . Both tofu and tempe are also present at afternoon meals in our home too. Fried, sauted, steamed..any which way. So, i have learnt to befriend tofu in some dishes. Growing up in India, we did not really know much about tofu, even with the advent of chinese restaurants, which started mushrooming all over India during the 1970’s., tofu was not part of thier menu. Chinese food was of course egg fried rice, hakka noodles and veg manchurian😊. The awesome chindian food, especially catering to the Indian Palette. Frankly speaking, I still love that particular chindian food which i definetely make it a point to have when in Pune. The spring rolls at chinese room are my favourite. Tofu is now easily available in India, and many people have replaced paneer with tofu in the new fad vegan diets. So on to today’s recipe..pls do try it. Best eaten with warm sauce.
Ingredients. Tofu/ paneer 300 gms cut into small cubes. 3 eggs 100 gms fried peanuts with skin or without Plus 4 tbsps fried peanuts. 100 gms beansprouts, blanched. 4 tbsps chopped celery 4 tbsps finely chopped spring onions 4 kaffir lime leaves ( middle stock removed) 1 big cucumber slit and chopped in semi circles. 4 tbsps fried onion 1/2 tsp white pepper Salt to taste Veg stock powder, or msg 1/4 tsp 3 bird chillies, 3 red chillies 3 pods of garlic 30 gms palm sugar( I have boiled the palm sugar with little water , and strained to get rid of impurities.) 3 tbsps tamarind pulp
Method 1. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil. 2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder., the kaffir lime leaves. Add some water and blend to a thick paste. 3. Heat 2 or 3 tbsps oil, and put the peanut paste. Saute for a while, and add palm sugar and tamarind water. Also add about one cup water and let it cook till oil starts seperating. Keep aside. 4. Now beat 3 eggs, season with salt and pepper. Add tofu cubes to the eggs and mix. Heat 1 tbsps of oil in a wok, slide in a laddle of the egg and tofu mixture., you can do it it in batches.( I got about 8 small omelettes) Stir for a bit and let semi set. After a while flip it over. Slide onto a serving platter. Top with cucumber, beansprouts, peanut sauce, celery leaves,spring onions, fried onions and some fried peanuts. Serve warm. Enjoy.