Sup Sayuran Ayam (Indonesian-Style Yellow Chicken Soup with Vegetables)
Wow, après environ deux mois de confinement à chez nous sous le "circuit breaker", on revient enfin à une certaine forme de normalité. Bien sûr, le monde ne sera jamais le même (pas jusqu'à ce qu'un vaccin contre le coronavirus soit découvert...et produit en masse de toute façon), mais au moins, on peut enfin espérer voir bientôt nos amis et notre famille! Quelle bonnes nouvelles, ouais?
Alors, comment avez-vous passé pendant le "circuit breaker"?
Pour moi, j'ai appris qu'il y avait trop de gens qui se croyaient un boulanger fantastique ou un chef étoilé ... ou bien un gourou de santé ou un gourou du régime et du fitness. Il suffit de dire, seulement un quart de ces dilettantes qui ont réussi ou inspiré par leurs efforts de se vanter sur les réseaux sociaux (les vidéos sur "Tik Tok" étaient les plus drôles, en particulier celles où les délirants croient qu'ils sont de grands danseurs). En outre, trop d'imbeciles divulguent trop facilement leurs informations personelles, tout en se vantant sur les réseaux sociaux.
Mais vraiment, j'ai bien profité du "circuit breaker", car j'étais confinée avec mon amour, Mon Bou 😍. Nous avons eu beaucoup de chance: pas d'enfants à s'occuper, et aussi pas de parents âgés à s'inquiéter dans cette pandémie. Nous sommes vraiment très privilégiés: nous avons des emplois stables, une maison confortable, et n'avons pas à nous soucier de l'argent ou la nourriture. Pour cela, je suis profondément reconnaissant.
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Indonesian soups (or sup or soto), like western stews, are one of my favourite dishes to cook. All you need is the rempah (spice paste), and then it's really up to you what protein and vegetables you'd like to add in thereafter. For me, I try to incorporate as many vegetables as possible, to lend sweetness and a contrast in textures. Plus, it adds gorgeous colour so it looks much more appetizing.
Here, I've adapted Soto Ayam into a soup (or sup as it's commonly called in Indonesia) laden with my favourite veggies. Hence, Sup Sayuran Ayam (transliteration: soup vegetable chicken). A tip is to use savoy cabbage instead of the regular round cabbage or napa cabbage (Beijing cabbage), it holds its shape fairly well even after sustained stewing. (and because even long-timey cooks like me make mistakes, I will confess that the first time I made this, I'd used purple cabbage, which brilliant colour "bled" into the soup, so The Husband, my dear long-suffering lab rat, was made to eat some weird purplish stew that looked more like a witch's brew than it did real food.
Also, if you're strapped for time, or can't be arsed to pound the rempah, do what I do, get my rempahs pre-made (I like this brand, 'Bamboe', available in Culina, or in certain NTUC supermarkets).
Ingredients (feeds 4):
1L chicken stock
8 chicken thighs, bone-in, marinated for at least 3 hours with 3 tbsp rempah
1 large savoy cabbage, sliced into large 2" squares
1 large broccoli, cut into florets
3 carrots, julienned
1 large bundle enoki mushrooms
15 shitake mushrooms, sliced
1 roll glass vermicelli noodles (tung hoon)
1 large yellow onion, minced
5 cloves garlic, minced
1 tbsp sesame oil
1 tbsp canola oil
1 tbsp mirin
1/2 cup ayam soto paste
5 eggs, hard boiled and peeled
Optional for serving:
sambal/yuzu pepper
kecap manis
fried shallots
belinjau crackers
Directions:
1) Sweat onions in pre-heated canola oil-sesame oil mix on medium-high heat, until the onions are somewhat translucent, about 2-3 minutes.
2) Add garlic, fry until fragrant, about 40 seconds.
3) Add shitake, fry till water released is almost evaporated.
4) Add carrots, toss through about 1 minute.
5) Add savoy cabbage, toss through until cabbage wilts.
6) Add enoki, toss through 30 seconds.
7) Add rempah, toss through evenly.
8) Add stock.
9) Add chicken, bring to a boil and lower to a simmer for 35-45 minutes, depending on your preference for meat-softness.
10) In the meantime, boil eggs (I like mine in-between ramen-style semi-soft and full-on hard-boiled, so I boil room-temperature eggs for 8-9 minutes) and peel. Set aside.
11) 10 minutes before serving, add the glass vermicelli.
12) Also add the broccoli.
13) Dish up and serve with eggs, sambal (sometimes I replace this with yuzu pepper instead for a citrusy kick), kecap manis, bawang goreng (fried shallots), and/or belinjau crackers.
Alors, comment avez-vous passé pendant le "circuit breaker"?
Pour moi, j'ai appris qu'il y avait trop de gens qui se croyaient un boulanger fantastique ou un chef étoilé ... ou bien un gourou de santé ou un gourou du régime et du fitness. Il suffit de dire, seulement un quart de ces dilettantes qui ont réussi ou inspiré par leurs efforts de se vanter sur les réseaux sociaux (les vidéos sur "Tik Tok" étaient les plus drôles, en particulier celles où les délirants croient qu'ils sont de grands danseurs). En outre, trop d'imbeciles divulguent trop facilement leurs informations personelles, tout en se vantant sur les réseaux sociaux.
Mais vraiment, j'ai bien profité du "circuit breaker", car j'étais confinée avec mon amour, Mon Bou 😍. Nous avons eu beaucoup de chance: pas d'enfants à s'occuper, et aussi pas de parents âgés à s'inquiéter dans cette pandémie. Nous sommes vraiment très privilégiés: nous avons des emplois stables, une maison confortable, et n'avons pas à nous soucier de l'argent ou la nourriture. Pour cela, je suis profondément reconnaissant.
========================================
Indonesian soups (or sup or soto), like western stews, are one of my favourite dishes to cook. All you need is the rempah (spice paste), and then it's really up to you what protein and vegetables you'd like to add in thereafter. For me, I try to incorporate as many vegetables as possible, to lend sweetness and a contrast in textures. Plus, it adds gorgeous colour so it looks much more appetizing.
Here, I've adapted Soto Ayam into a soup (or sup as it's commonly called in Indonesia) laden with my favourite veggies. Hence, Sup Sayuran Ayam (transliteration: soup vegetable chicken). A tip is to use savoy cabbage instead of the regular round cabbage or napa cabbage (Beijing cabbage), it holds its shape fairly well even after sustained stewing. (and because even long-timey cooks like me make mistakes, I will confess that the first time I made this, I'd used purple cabbage, which brilliant colour "bled" into the soup, so The Husband, my dear long-suffering lab rat, was made to eat some weird purplish stew that looked more like a witch's brew than it did real food.
Also, if you're strapped for time, or can't be arsed to pound the rempah, do what I do, get my rempahs pre-made (I like this brand, 'Bamboe', available in Culina, or in certain NTUC supermarkets).
Ingredients (feeds 4):
1L chicken stock
8 chicken thighs, bone-in, marinated for at least 3 hours with 3 tbsp rempah
1 large savoy cabbage, sliced into large 2" squares
1 large broccoli, cut into florets
3 carrots, julienned
1 large bundle enoki mushrooms
15 shitake mushrooms, sliced
1 roll glass vermicelli noodles (tung hoon)
1 large yellow onion, minced
5 cloves garlic, minced
1 tbsp sesame oil
1 tbsp canola oil
1 tbsp mirin
1/2 cup ayam soto paste
5 eggs, hard boiled and peeled
Optional for serving:
sambal/yuzu pepper
kecap manis
fried shallots
belinjau crackers
Directions:
1) Sweat onions in pre-heated canola oil-sesame oil mix on medium-high heat, until the onions are somewhat translucent, about 2-3 minutes.
2) Add garlic, fry until fragrant, about 40 seconds.
3) Add shitake, fry till water released is almost evaporated.
4) Add carrots, toss through about 1 minute.
5) Add savoy cabbage, toss through until cabbage wilts.
6) Add enoki, toss through 30 seconds.
7) Add rempah, toss through evenly.
8) Add stock.
9) Add chicken, bring to a boil and lower to a simmer for 35-45 minutes, depending on your preference for meat-softness.
10) In the meantime, boil eggs (I like mine in-between ramen-style semi-soft and full-on hard-boiled, so I boil room-temperature eggs for 8-9 minutes) and peel. Set aside.
11) 10 minutes before serving, add the glass vermicelli.
12) Also add the broccoli.
13) Dish up and serve with eggs, sambal (sometimes I replace this with yuzu pepper instead for a citrusy kick), kecap manis, bawang goreng (fried shallots), and/or belinjau crackers.
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