Soto Lento

 
 

    Simple Soto typical Javanese village is not as simple as it seems the material. Tasty tasty broth, with a crunchy stuffing cabbage and cassava cakes are delicious. Make this dish can make a miss.

ingredients:
Tails ½ chicken, cut into pieces
1 liter of water
1 bay leaf
1 stalk lemongrass, crushed
2 kaffir lime leaves
2 tablespoons vegetable oil
puree:
3 eggs hazelnut
4 red onions
4 cloves garlic
½ teaspoon pepper grains
1 teaspoon salt
complement:
50 g rice noodle dry, pour boiling hot water, cut into pieces
100 g cabbage, sliced
2 tablespoons sliced ​​green onion
2 tablespoons fried shallots
Lento:
500 g of cassava, peeled, steamed, mashed
puree:
2 cloves garlic
½ tsp coriander
½ teaspoon pepper grains
1 teaspoon salt

How to make:

     Boil the chicken over low heat until chicken is tender meat.
     Saute the spices until fragrant.
     Add lemon grass, bay leaves and lime leaves. Stir until wilted. Lift.
     Put it in the broth containing chicken.
     Boil and boil until flavors mingle.
     Remove the chicken, shredded coarse flesh. Set aside.
     Presentation: Place the rice noodle, green cabbage and shredded chicken in a bowl.
     Pour the sauce.
     Give green onions, fried onions and cassava cakes.
     Serve hot.
     Lento: Stir cassava with seasoning until blended.
     Rounded oval shape and fry until golden. Drain.

For 8 people