Soup Menu

Soto Ayam (Indonesian Chicken soup)
Serves 10-12 people

1 chicken (about 1kg)
Vegetable oil
5 stalks spring onion, finely sliced
2 tbs sweet soy sauce
1 tsp vinegar
100 g flour
150 ml water
200 g bean sprouts
150 g crisp-fried potato chips
100 g cellophane noodles, soaked briefly in hot water until softened and drained
5 hard-boiled eggs, quartered
2 tbs fried onion slices
3 stalks flat-leaved parsley, finely sliced

Spice paste
4 cm fresh ginger
10 cloves garlic
1 tsp ground pepper
salt to taste

-Boil the chicken in water to cover until tender. set aside 2 L of the chicken both.
-Bone the chicken and slice in 1 x 2 cm shreds. Stir-fry the chicken until it is golden yellow and set aside
-Fry the pounded spice taste until it smells fragrant. Add to the stock and heat the stock to boiling.
-Add the sliced spring onion, sweet soy sauce and the vinegar. Stir well.
-Adjust the seasoning and simmer for a few minutes.
-To make the bean sprouts fritters: mix the flour, water and salt. Add the beans sprout. Drop a heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color. Remove and set aside.

Sambal Soto
6 red chilies, boiled
10 bird’s eye chilies, boiled
1 clove garlic, fried
3 candlenuts, fried
Salt to taste
A pinch of sugar
Limejuice

Pound red chilies, bird eye chilies, garlic and the candlenuts together until resemble a paste. Add salt and the sugar.
•Add 3 tbs water and lime juice to taste

To serve
•Arrange the bean sprouts fitters, fried potato chips, cellophane noodles, hard-boiled eggs in deep soup plates. sprinkle fried onion slices and parsley on top. Ladle the soto in the soup plates. this should be served very hot. Provide a side-dish of sambal soto for spice lovers.



Sop Kaki Betawi (Beef soup from Betawi)
Serves 10 people

1 calves’ foot
250 g beef heart
250 g tripes
250 g intestines
250 g calves’ ears and eyes
10 cloves
6 cm cinnamon
½ nutmeg
2 cm fresh ginger, smashed
Salt
500 ml milk
1 tsp ground pepper
5 tbs ghee/ butter
6 tbs sweet soy sauce
200 fried emping crackers (melinjo nut crackers)
4 stalks flat-leaved parsley, finely sliced
4 spring onions, finely sliced
4 spring onions, finely sliced
500 g tomatoes, each slice into 8 parts
10 small sambal limes (kaffir limes), squeezed
200 g fried shallots slivers

- Boil the variety meats, calves’ foot, cloves, cinnamon, nutmeg, ginger and salt in water to cover until tender. Remove and set 2 L of the broth.
- Bring the broth to a boil. Add the milk, pepper, ghee and sweet soy sauce. Adjust the seasoning.
- Slice the variety meats and put on platter.

To Serve
Put the meats in a soup bowl and add the emping, parsley, spring onions, tomatoes, limejuice and fried shallots silver on top. Pour the hot broth over the mixture. Serve a side-dish of ground chilies for the spice-lovers