Soto Ayam (Indonesian Yellow Chicken Soup) recipe. How to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in with all the energy we burn (energy out).
Strategies for seeing the energy you take in:
Enjoy many different foods from each of the five food groups in the quantities recommended Observe your portion sizes especially foods and beverages that are high in kilo-joules Limit your intake of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, then choose meals or drinks that have fewer kilo-joules in other foods daily.
Strategies for watching the energy you burn off:
Be active in as many ways as you can through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time at work Exercise regularly at least 30 minutes of moderately intense activity on most days Do more action when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent several ailments.
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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 make soto ayam (indonesian yellow chicken soup) you need 23 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Soto Ayam (Indonesian Yellow Chicken Soup):
- You need 500 ml vegetable oil to fry the chicken
- Prepare 1 whole chicken, divided into 4
- Prepare 2 lt water
- Get 8 kaffir lime leaves
- Prepare 4 stalks lemongrass, take the white part only (which is on the bottom), pounded
- Use 4 green onions, chopped
- Prepare 1,5 tsp salt or to taste
- Get 1/2 tsp white pepper powder or to taste
- Prepare 1/2 tsp chicken bouillon
- You need 1 Tbsp vegetable oil
- Get Ground spices: (blend in a food processor)
- Take 7 cloves garlic
- You need 8 cloves shallots
- Take 3 pcs candle nuts
- You need 1 tsp nutmegs powder
- Get 3 cm turmeric
- Prepare 2 cm ginger
- You need 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
- Use Koya topping: Grind 5 cloves fried garlic + 8 fried prawn crackers using a mortal and pestle
- Use For the complement:
- Take 4 hard boiled eggs, peeled, cut
- Use 50 gr mung bean vermicelli, soaked in boiled water for 3 minutes, removed from the heat, drained
- Use some lime wedges
Steps 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’s very important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some steps to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food such as meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed completely first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and store at the bottom shelf of the fridge, where they can’t 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’s very important to read food labels to be sure everything you are going to use was saved properly (based on some storage directions ) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say just how long you can keep the food and whether it must go from the refrigerator.
This sort of food frequently has particular packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. By way of example, you may 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 quickly. You should not use any food after the’use by' date even if the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will be harmful, but its own flavour, texture or colour may begin to deteriorate.
After this date that the quality of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, make certain that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are strong, like in a cake or even as a walnut.
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