Anyway, my helper happens to make a wonderful bowl of mee soto which I would love to share this with you.
Group A (paste)
- tumeric ginger (thumbsize)
- old ginger (thumbsize)
- lemon grass (just the bottom part)
- garlic (about 4 cloves)
- shallots (about 8)
- Sup/Soto Powder Packet
- chilli padi (4-5 small ones)
- kecap manis
- garlic (4 cloves)
- bean sprouts
- coriander (finely chopped)
- yellow noodles or vermicelli
- fried shallots (you can either fry them yourself or just buy ready made crispy ones from the supermarket)
- whole chicken
- top part of lemon grass
- 4 eggs
1) Blend the ingredients in Group A with a little water, except the powder.
2) After its more or less blended, you can put in 2 TB of the powder from the packet
4) Then put the whole chicken, spring onions about 2 bunch, the top part of the lemon grass and the fried paste in a big pot of water to cook.
5) Let it cook for about 30-45 mins for the chicken to cook through
6) At the mean time, you can blanch your bean sprouts, cook your eggs (make it hard boiled) and noodles in boiling water.
7) Then for the mee soto chilli, you use the Group B Ingredients and pound the chilli and garlic together first. Then finally, you just add the kecap manis sauce (2-3 TB).
8) Once your chicken is cooked, bring it out to cool it so that you can shred the chicken meat
9) Put everything together to prepare to serve
(By the way, pictures are from 2 various times I cooked. So as you can see, the below picture is vermicelli noodles instead of the thick yellow noodles. I very much prefer that as its lighter and healthier.)