Soto Ayam Recipe

Ingredients:

• 1250ml water
• 1/2 chicken with bones
• 2 stalks lemongrass, cut & bruised
• 5 lime leaves
• 3 bay leaves
• Salt to taste
• 1 cube organic vegetable/mushrooms bouillon
• 5 pkt of Xndo zero noodles
• 100 grams bean sprouts (blanch in boiling water)
• 4 hardboiled eggs
• 2 tomatoes, cut wedges
• 2 potatoes, slice thinly & fried (Optional)
• Chopped coriander & spring onions
• Fried shallots
• Lime wedges

Blend spices to paste

• 8 shallots
• 6 garlics
• 3 slices galangal
• 3 slices ginger
• 3 candlenuts
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1.5 teaspoon turmeric powder
• 1/2 teaspoon white pepper powder
• 1 teaspoon raw sugar or stevia
• 1 teaspoon salt

Directions:

1. In a mixing bowl, place all the main ingredients (except Napa cabbage) and mix well.
2. Set aside to marinate for 20-30 min
3. Bring some water to a boil in a wok and lower flame to a simmer. Add a pinch of salt and a few drops of cooking oil.
4. Blanch the napa cabbage leaves, 1-2 at a time in the simmering water very briefly (no more than 15s) until just soften. Drain and set aside to cool down slightly.
5. Place a piece of blanched Napa cabbage on a clean chopping board, scoop a tbsp of filling ingredients and lay 2-3 prawns over, proceed to cover with another tbsp of filling ingredients.
6. Roll tightly to form a cylinder.
7. Repeat process with the remaining ingredients until used up
8. Steam the cabbage rolls over high heat until thoroughly cooked through, between 12-15 min depending on the type of minced meat used.
9. Drain slightly and set aside to cool down. Cut the cabbage rolls into halves or thick slices if the rolls are too big.
10. To prepare the drizzle sauce, pour superior stock, oyster sauce, light soya sauce in a saucepan and bring to a boil and add some goji berries.
11. Pour egg white over the surface of the stock mixture and let it set for 15-20s before using a spatula to gently break it up.
12. Pour corn starch slurry over the stock mixture and stir well until nicely thickened.
13. Drizzle the superior stock over the cabbage rolls and serve immediately.

Recipe by Julia Yany from Singapore Home Cooks