After starting Chindian Kitchen for almost 6 months now, I have just realised that I seldom blog about Indonesia recipe while I am an Indonesian. Sometimes, my parents always tease me because I just don’t have the love for my own country. As Indonesian Chinese, I’m kinda of standing in between Indonesian and Chinese and I used to be confused which culture should I follow. Well, obviously, I tend to grow more with Chinese culture instead of Indonesia culture.
Therefore, I never really think or crave for classic Indonesia food anytime during my study in Australia for 6 or 7 years. I am surprised at myself as well that I could blog and write recipe of this classic Indonesia dish Soto Ayam. If you are not aware before, there is so many version of Indonesian Soto Ayam. Basically, each city will have their own version of Soto Ayam from clear soup to thick creamy soup. The soto ayam that I grow up with is slightly thicker soup that is originated from Medan.
I grow up in Medan, where it has the highest chinese population compare to other city of Indonesia. If you go to Medan, you would feel more like in Malaysia or Penang where our main language is Hokkien instead of Bahasa. I feel so grateful that I grow up in Medan as I get to learn one more language besides Bahasa as we always communicate with Hokkien in our daily life.
Anyways, back to my Soto Ayam, you must be questioning now, why am I blogging Indonesia food out of nowhere. It all started from my sudden cravings because……. Yes, you are right!! Chindian Kitchen is soon expecting a Chindian baby. We are so looking forward to our Chindian Baby that will be due early next year. That’s also the reason for my passive blogging during this last 3 months, as I tried not to overwork myself. Don’t worry, we will extend our blog soon to include everything about Chindian baby. Keep checking the site soon.
With the pregnancy, I couldn’t believe that out of everything, I would crave for Indonesia food like Soto Ayam, that I don’t usually eat. My food pattern also change slightly. I start to love something that I never like before, like sour Indian mango pickles. I never like pickles before, but now, I would be happy to have a bowl of rice with a spoon of pickles. It was pretty weird that Dydy even confused when I start to enjoy pickles.
Enough of my pregnancy news, let’s get back to cooking this amazing Indonesian Soto Ayam. It is pretty simple, like how you would make normal curry. Here’s what you will need:
Soto Ayam Paste:
- 3 shallots
- 4 cloves garlic
- 1/2 tablespoon coriander powder
- 1/4 teaspoon cumin seed
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon mince ginger
Soto Ayam Ingredients :
- 500g chicken wings
- 1 bay leaf
- 2 lemongrass
- Soto Ayam paste above
- 400 ml coconut milk
- 400 ml water
- salt to taste
Garnish:
- generous amount of fried shallot
- sliced red chilli for extra kick
- chopped coriander leaves
Start with grinding all Soto Ayam paste ingredients together into a smooth paste. Set aside. (Notes: My shallots has 2 cloves inside, so I use 3 medium shallots with 2 cloves inside each. If your shallots is small asian shallots, use 6 cloves shallots)
Heat up oil in a pan, and brown Chicken wings on both sides. Do it in batch and don’t overcrowd the pan. Set aside.
In the same pan, add another tablespoon of oil, and fry the grinded soto ayam paste together with bay leaf and lemongrass for 3 to 5 minutes or until the paste starts to smell nice.
Add the browned chicken and mix until all chicken are evenly coated with the paste.
Add coconut milk and water and bring to boil. Then, simmer for 20 to 25 minutes or until chicken is cooked.
Season with salt and turn off the heat.
When ready to serve, garnish with red chilli, coriander leaves, and generous amount of fried shallot. Serve warm with steamed rice.
- 3 cloves shallots
- 4 cloves garlic
- ½ tablespoon coriander powder
- ¼ teaspoon cumin seed
- ¼ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- ½ teaspoon mince ginger
- 500g chicken wings
- 1 bay leaf
- 2 lemongrass
- Soto Ayam paste above
- 400 ml coconut milk
- 400 ml water
- salt to taste
- generous amount of fried shallot
- sliced red chilli for extra kick
- chopped coriander leaves
- Start with grinding all Soto Ayam paste ingredients together into a smooth paste. Set aside.
- Heat up oil in a pan, and brown Chicken wings on both sides. Do it in batch and don't overcrowd the pan. Set aside.
- In the same pan, add another tablespoon of oil, and fry the grinded soto ayam paste together with bay leaf and lemongrass for 3 to 5 minutes or until the paste starts to smell nice.
- Add the browned chicken and mix until all chicken are evenly coated with the paste.
- Add coconut milk and water and bring to boil. Then, simmer for 20 to 25 minutes or until chicken is cooked.
- Season with salt and turn off the heat.
- When ready to serve, garnish with red chilli, coriander leaves, and generous amount of fried shallot. Serve warm with steamed rice.