Deliciously aromatic and packed with a kick of flavour. This Indonesian dish has won the hearts of many here in Singapore and easy to see why. It is flavourful, comforting and filling as well! This Indo-Style Bee Hoon Ayam Soto recipe is shared by veteran home cook Anne Leong.
| Servings | Prep Time |
| 4-5 pax | 30 mins |
| Cook Time |
| 2.5 hrs |
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Deliciously aromatic and packed with a kick of flavour. This Indonesian dish has won the hearts of many here in Singapore and easy to see why. It is flavourful, comforting and filling as well! This Indo-Style Bee Hoon Ayam Soto recipe is shared by veteran home cook Anne Leong.
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Ingredients
- 1 pkt fine rice vermicelli 400g soaked as per packaging instructions
- 50 g beansprouts
- 1 whole chicken cut into half
- 1 large purple onion peel and sliced
- 1 cube chicken stock
- 2 L water
Spice paste
- 100 g garlic peeled
- 170 g shallots peeled and cut into small pieces
- 2 pcs candle nut
- 35 g fresh turmeric peeled and cut into smaller pieces
- 2 tsp cumin seed toasted on frying pan and pounded with pester and motar
- 2 tsp coriander seed toasted on frying pan and pounded with pester and motar
- 4 slices galgangal peeled and cut into smaller pieces
- 4 slices fresh ginger peeled and cut into smaller pieces
- 300 ml water
Dry spice
- 6 pcs Lime leaves crush the leaves to release fragrance
- 3 pcs turmeric leaves crush the leaves to release fragrance
- 4 pcs dried bay leaves
- 2 stalks lemon grass pound the white part
- 2 tsp pepper corns toasted on frying pan and pound finely
Seasoning
- 1 tbsp salt
- 1 tbsp sugar
Garnish
- fried shallots
- spring onions cut into small pieces
- coriander leaves cut into small peices
Instructions
Blend the spices and cook the soup
- Add spice paste ingredient, except for the water, into the food processor and pulse to chop ingredients into fine pieces.
- Transfer the chopped ingredients into the blender attachment, pour water in and blend till a fine paste is formed. Add in more water for a smoother blend.
- Heat up 4 tbsp oil in a pot and add in the blended ingredients and sliced onions. Stir fry till fragrant.
- Add in the dry spices and cook till fragrant and turns to a darker shade of yellow.
- Turn to a medium heat and let the soup simmer for at least an hour. Check the pot every 15mins, add more water if required.
- Remove the cooked chicken from the pot and set aside to cool. Shred the meat and return the bones to the soup. Allow it to simmer for another 1hr over low heat.
- Season with salt and sugar. Switch off the flame, cover and keep it warm.
Blanch the vermicelli and beansprouts, garnish and serve.
- In a pot of boiling water, blanch vermicelli and bean sprouts. Dish into a serving bowl.
- Top it with shredded chicken and garnish.
- Heat up the soup and pour it over the vermicelli. Serve with green chilli.