Soto Madura

Serving Size : 4
Ingredients

for prepare Soto Madura

:

Amount	Measure	Ingredient - Preparation Method
80	grams	chicken - boiled and shredded
20	grams	cabbage - shredded
20	grams	carrot - shredded
12	grams	leek - shredded
10	grams	celery - chopped fine
For the paste: soto madura
20	milliliters	oil
12	grams	ginger
12	grams	onion
12	grams	garlic
4	grams	turmeric
a pinch of coriander powder soto madura
8	grams	candlenut paste*
salt and pepper to taste soto madura
2		cardamoms
1	inch	ginger, peeled, minced
2	stalks	lemon grass
2		lemon leaves
2		salam leaves
2		turmeric leaves
1 1/4	liters	strong chicken stock
a small piece of nutmeg crushed soto madura
1	1 1/2 cm	pie cinnamon
FOR THE GARNISHING soto madura
1		onion - sliced and fried
1		potato - sliced and fried

* May substitute with a paste made from equal parts of cashew nut and charmagar HEAT oil in a wok. Add about 50 g of the paste (as per recipe). Sautй with whole cardamom, ginger, lemon grass, lemon leaves, salam leaves, turmeric leaves (as per recipe). Add the strong chicken stock. Add nutmeg and cinnamon. Simmer for five minutes or until the soup no longer smells raw. Strain out the whole herbs and condiments. Season with salt and pepper. Add the boiled, shredded chicken. Serve hot, garnished with fried onion and fried sliced potato.

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