>> Saturday, December 13, 2008
... and, what is Mamin?
Mamin is how Dita's cute daughters call her. Yup, I got this recipe from Dita through her FaceBook.
I've made Soto Kudus before, but this one is different. Dita told me the secret of this chicken soup is in its garlic. This version using fried garlic instead of fresh one. And she was (and still is) right... the fried garlic made this chicken soup smack heavenly and the chili sauce, made it perfect. Yum!
Kudus is a city located in Central Java, Indonesia. The city of Kudus was something of an important Islamic holy city in the sixteenth century. It is the only place in Java that has permanently acquired an Arabic name ('al-Quds', Jerusalem). (Wikipedia)
According to Wikipedia Indonesia, original Soto Kudus is using chicken or buffalo meat because in Kudus there is a believing that to kill a cow is prohibited. So it can be said that Soto Kudus with beef is unoriginal.
I modified the way in making the shredded chicken. After shredding, I sprinkle with garlic powder and salt and bake them in oven. I made my own adjustment in spices amount according to the availability in my kitchen thus if you need the original one, you can ask Dita or I can send you by email.
Dita, thanks a lot for the recipe!
Soto Kudus Mamin (Kudus Style Chicken Soup)
Recipe by Dita, adapted by me
5 pieces chicken thighs (around 1 kg), skin out, clean
3 pieces of Indonesian bay leaves (daun salam)
2 knucklebones of fresh galangal, bruised
4 tbsp Indonesian sweet soy sauce
Salt, pepper and sugar as needed
Water to boil the chicken, as needed
Cooking oil for sautéing
Garlic powder for shredded chicken meat (not using in the original recipe)
Spices, grind or blend:
4 shallots + ½ purple onion (medium size)
2 tbsp friend garlic
5 candle nuts
2 knucklebones of fresh ginger, bruised and roasted
100 grams bean sprout, root out, clean
2 stalks of celery, finely sliced
2 stalks of green onion, finely sliced
Fried shallots (Dita used fried garlic)
Juice from one lime
Sweet soy chili paste
1. Boil chicken in a big pan together with Indonesian bay leaves and galangal. Boil until set.
2. Discard chicken from the pan. Shred when cold. Season with garlic powder and salt then bake in oven of 180°C until golden brown. Set aside.
3. Keep around 2 liter of broth. Add hot water when needed.
4. Heat small amount of oil in a skillet. Sauté the ground spices until fragrant. Add it to the chicken broth. Season with sweet soy sauce, salt, pepper and sugar. Mix well and cook over medium heat until boiling. Remove from the heat.
1. In a bowl, place shredded chicken meat, bean sprout, celery, green onion.
2. Ladle the hot broth. Garnish with fried shallot.
3. Serve hot with white steamed rice and sweet soy sauce chili paste.
Sambel Kecap (Sweet Soy Sauce Chili Paste)
Recipe by Dita, adapted by me
12 fresh red chilis
3 tsp fried garlic
2 tbsp Indonesian sweet soy sauce
Warm water as needed
Roughly grind chili and fried garlic in a stone mortar. Mix with sweet soy sauce and water.