Ingredients

  • Serves 4 people
  • ½ chicken (cut into 8 pcs and substitute with 2 chicken breasts)

  • 200 g fried tempe

  • 200 g fried tofu

  • 100 g bean sprouts

  • 150 g kang kong (water spinach) - boiled

  • 8 fried keropok (shrimp crackers)

  • 1 lime (cut into wedges)

  • 100 g bee hoon (blanched)

  • 2 stalks lemongrass

  • 2 kaffir limes (cut into wedges)

  • 2 stalk lemongrass

  • 8 cloves garlic

  • 3 shallots

  • 1 pc 2 cm ginger

  • 1½ tsp cumin powder

  • 1½ tsp coriander powder

  • ½ tsp salt

  • sugar (to taste)

  • fish sauce (to taste)

  • 2 L water

Rujak Soto
Recipe Courtesy of
Asian Food Network

Rujak Soto

A stew that bursts with flavor, the Rajuk Soto is a dish that combines a wide variety of ingredients successfully. There are two components to this dish –first, the Soto, which is composed of broth, chicken and cow bones, and vegetables and the second, a blend of spices called the Rajuk. Top it off with a garnishing of fried onions, celery and more, and of course, the carbohydrate –rice noodles.
  • Medium
  • 30 min
  • 5 min
  • 10 min
  • 3 steps
  • 19 Ingredients
  • Medium
  • 3 steps
  • 19 Ingredients
  • 30 min
  • 5 min
  • 10 min

Instructions

  1. Blend with oil and fry spice paste

    • In a blender, add lemongrass, garlic, ½ tsp salt, shallots, ginger, cumin powder, and coriander powder. Blend into a smooth paste.
    • In a pan on medium heat, fry the spice paste until fragrant and oil starts to separate from the paste.

    Properly sautee the base paste to avoid fouls smell

    Blend with oil and fry spice paste


  2. Add chicken and boil–take chicken out from fryer

    • Add in chicken pieces and 2 L water, then bring to a boil. Once boiling, lower to a simmer for 25 minutes and season with sugar and fish sauce.
    Add chicken and boil–take chicken out from fryer


  3. Prepare Tempe and Tofu

    • Deep fry slices of tempeh and tofu and remove once there is a golden brown and crunchy texture on the outside. 
    • Drain excess oil on a paper towel. For the tofu, look for packets labeled “Firm Tofu for frying”. This ensures that your tofu won’t fall apart easily when frying


Plate and Serve!

Pour the soup over cooked bee hoon and serve with fried tempe, fried tofu, bean sprouts, boiled kang kong, crackers and lime wedges.

Plate and Serve!

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Ingredients
  • Serves 4 people
  • ½ chicken (cut into 8 pcs and substitute with 2 chicken breasts)

  • 200 g fried tempe

  • 200 g fried tofu

  • 100 g bean sprouts

  • 150 g kang kong (water spinach) - boiled

  • 8 fried keropok (shrimp crackers)

  • 1 lime (cut into wedges)

  • 100 g bee hoon (blanched)

  • 2 stalks lemongrass

  • 2 kaffir limes (cut into wedges)

  • 2 stalk lemongrass

  • 8 cloves garlic

  • 3 shallots

  • 1 pc 2 cm ginger

  • 1½ tsp cumin powder

  • 1½ tsp coriander powder

  • ½ tsp salt

  • sugar (to taste)

  • fish sauce (to taste)

  • 2 L water

Nutrition

Serving Size: grams

Servings Per Recipe: 4

Chicken is tasty
Mala is spicy
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