Soto Ayam
Labels: asian food, one dish meals, she cooks, soups
Wednesday, October 17, 2007
Recently, I posted an entry about my mum's Soto Ayam. Her recipe comes with different spices and is rather full-bodied, in aroma and taste.
Last week, I tried out a different version. This is similar to the generic ones sold in hawker centres or food courts in Singapore. It does away with all the spices using instead a strong chicken stock base, shallots, garlic, galangal(blue ginger), tumeric and lemon grass. It wasn't too bad at all and I rather enjoyed it. The Hubby did too, which was just as well because we ended up attacking it for the next two days.
In this instance, I served it with tung hoon (mung bean vermicelli), chopped hard boiled eggs and a good dose of chilli sauce made up of chilli padi and dark soy sauce. Lekker!
Mini gripe: The photos were taken on an overcast day so it doesn't really show the soto ayam at its best. In real life, the broth is thicker and more yellowish (almost green even) in colour.
The Dutchess of Cookalot whipped this up at 3:20 am
