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We hope you got benefit from reading it, now let’s go back to soto ayam (indonesian yellow chicken soup) recipe. To cook soto ayam (indonesian yellow chicken soup) you only need 23 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Soto Ayam (Indonesian Yellow Chicken Soup):
- You need 500 ml vegetable oil to fry the chicken
- Prepare 1 whole chicken, divided into 4
- Get 2 lt water
- Provide 8 kaffir lime leaves
- Get 4 stalks lemongrass, take the white part only (which is on the bottom), pounded
- Take 4 green onions, chopped
- Use 1,5 tsp salt or to taste
- Get 1/2 tsp white pepper powder or to taste
- You need 1/2 tsp chicken bouillon
- Take 1 Tbsp vegetable oil
- Prepare Ground spices: (blend in a food processor)
- Use 7 cloves garlic
- Use 8 cloves shallots
- Provide 3 pcs candle nuts
- Use 1 tsp nutmegs powder
- Prepare 3 cm turmeric
- Get 2 cm ginger
- Get Chili sauce: Boil 5 bird eye chili peppers + 2 red chili peppers + 5 cloves garlic until soft. Remove from the heat. Grind all the ingredients using a mortar and pestle. Add 1/4 tsp salt
- Prepare Koya topping: Grind 5 cloves fried garlic + 8 fried prawn crackers using a mortal and pestle
- Prepare For the complement:
- You need 4 hard boiled eggs, peeled, cut
- Prepare 50 gr mung bean vermicelli, soaked in boiled water for 3 minutes, removed from the heat, drained
- Use some lime wedges
Instructions to make Soto Ayam (Indonesian Yellow Chicken Soup):
- Heat 1 Tbsp vegetable oil in the wok over medium-heat. Sauté the ground spices, kaffir lime leaves, and lemongrass until fragrant. Remove from the heat.
- Boil chicken and ground spices in a big pot until the chicken is cooked.Take out the chicken from the pot. Set the chicken aside.
- Add chopped green onions into the soup.
- In a pan, fry the chicken for a while in vegetable oil. Remove from the heat. Cut the chicken into small pieces.
- Place some white rice, some mung bean vermicelli, chicken meat, and some hard boiled eggs in a bowl. Pour the hot chicken broth into the bowl. Add some lime juice into the soup and koya topping on top. Yum! 😋
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods such as poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them completely.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get on the meals won’t be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw meals, unless they have been washed completely first
Cover raw meat or fish and shop at the bottom shelf of the fridge where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to make sure everything you are likely to use was stored properly (based on any storage directions ) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the label that say how long you can keep the food and whether it needs to go in the fridge.
This kind of food often has particular packaging to keep it fresh for more. But it is going to go off quickly once you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. For example, you might see’eat in two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even if the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will probably be harmful, but its own flavour, colour or texture may start to deteriorate.
Following this date, the quality of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and may make you sick.
If your plan is to use a egg after its best before date, be sure you only use it in dishes at which it will be completely cooked, so that both white and yolk are strong, like in a cake or even as a hard-boiled egg.
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