Mee Soto
Mee Soto
Get this classic recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Moderate
  • Technique Boiling
  • Preparation Time 10 minutes
  • Cooking Time 4 hours
  • Yield 8 servings
As seen on Cooking for Love
Ingredients
  • 16 Shallots
  • 8 cloves of Garlic
  • 1 piece fresh Turmeric
  • 4 centimetre piece of Pinger
  • 2 teaspoons ground White Pepper
  • 2 tablespoons toasted Coriander Seeds
  • 6 toasted Candlenuts
  • 8 tablespoons Vegetable Oil
  • 1 kilogram of Chicken Bones
  • 1 litre Water
  • 4 centimetre piece of Galangal
  • 2 Cloves
  • 4 Lemongrass stalks
  • 1 teaspoon Salt
  • 16 individual bundles Tung Hoon/Glass Noodles
  • 250 grams Chicken Meat (shredded)
  • 200 grams tau gay [Bean Sprouts] (washed and tailed)
  • 1 bunch Chinese Celery (chopped finely)
  • 1 bunch Spring Onion (chopped finely)
  • 1 bottle fried Shallots
Method
  1. Rempah Paste:
  2. Blend shallots, 8 cloves of garlic, turmeric, ginger, ground white pepper, coriander seeds, and candlenuts together in a food processor until combined into a paste
  3. Fry the spice mixture in vegetable oil until oil has separated. Set aside
  4. Pound galangal and lemongrass lightly to release flavour
  5. In a pot of water, add the rempah mixture, chicken bones, galangal, lemongrass, cloves, and salt. Bring to boil
  6. Lower the fire and cook on a simmer for 4 hours
  7. To serve, ladle the broth in a serving bowl. Place the glass noodles in the middle of the bowl, and add on the rest of the ingredients to your personal preference

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