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Sunday, July 20, 2008

HomeKreation Soto

Soto is a famous Malay dish served at special occassions like Hari Raya (Idh) or when entertaining. It is made up of Nasi Himpit (rice cubes) served with chicken/beef soup, Bergedil (Meat ball), garnishes and most importantly Chilli Padi Ketchup.

In the small containers from top left: blanched bean sprout, fried Tauhu (soya bean cake), Chilli Padi ketchup, Shredded chicken meat, chopped spring onion+celery and Begedil (meat ball).
In the big containers are chicken soup, Nasi Himpit (rice cubes) and fried suhun (vermicelli).
Sunday is always a special day because everybody will be at home for breakfast. I usually prepare something special, or whatever the kids will be asking for, on the day. We have not had Soto for quite a while and also there was a packet of Nasi Himpit in stock which I bought quite sometime ago. I started preparing very early in the morning at 6.30am today. Although simple to cook, there are a lot of preparation in making Soto and it took me 3 hours to get everything served on the table.

1 packet of mini Nasi Himpit (contains 24 pieces)
Bean sprout - blanched
Spring Onions & Chinese Celery - chopped
Suhun - deep fried
2 pieces Tahu (soya bean cake) - deep fried & cut into small pieces
Fried Onion

500g Chicken - preferably chest part & cut into big pieces
3 tbsp Oil
1 tsp Black Pepper corn*
1 tsp White Pepper corn*
1 tsp Fennel seeds*
1 tbsp ground Soup spices*
6-8 Shallots*
3 cloves Garlic*
2 inches Ginger* (*pounded)

BEGEDIL (meat balls):
300 g more/less Minced Meat
3 Potato
½ Big Onion - chopped
1 spoon Curry Powder
Fried Onions
Salt & MSG (optional)
Spring Onions & Chinese Celery - chopped
1 Egg

10-15 Chilli Padi / Bird-Eye Chilli
Soya sauce
Lime juice
- Place all in a blender until fine.
- Note: I used chilli pickles I made in the earlier posting, in place of fresh chillies - it tastes really good.

1. Boil Nasi Himpit about an hour. Cool completely before cutting into cubes. This can be prepared the night before.

Cooked Nasi Himpit, before being cut:

2. Heat up oil in a big soup pot & fry pounded ingredients.
Pour in water upto 2/3 full and add in chicken, salt & MSG. Boil until chicken is cooked.

Pick the chicken out of the soup and tear the meat into fine shreds.

3. While waiting for the soup to get cooked, prepare the Begedil.
Mix all the ingredients except egg & ½ of the breadcrumbs.
Divide into small balls & pat flat. Dip into beaten egg & then the excess breadcrumbs.
Deep fried until golden.

4. Serve & garnish as shown in the photos above.

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