Soto Ajam Madoera




Clean and skin the chicken. Slowly boil it in a large saucepan with 1 1/2 liters water until well done.

Take the meat from the bone and return the bones to the water for making a stock. Shred the meat and set aside. Clear the stock by passsing through a muslim cloth.

In another pan boil the potatoes then mash and add to it a beaten egg, salt and pepper. Roll this mixture into small croquettes (2 cm thick and 4 cm long).

Deep fry them in hot oil.

In other pan boil the remaining eggs and then slice them.

Put the onion, garlic, ginger, chilli and turmeric in a pestle and mortar or in a food processor and make from it a smooth paste.

Put 1 tablespoon oil in a hot wok and fry the paste for around 3 minutes.

Chope the parsley and brise the lemon grass. Add stock, the chicken meat, kecap manis, parsley and lemon grass to the paste mix and heat through.

Add pepper and salt to taste.

Put potato croquettes and the sliced egg in a bowl and laddle the soup over this. Serve with Sambal Oelek and Kecap Manis.