It's been a while since I had my favorite dish, so for this #DashOutSunday that is exactly what we had. I am of course talking about Saoto, or as it's Indonesian variant is known 'Soto Ayam'. You can read more about my favorite dish in one of my earlier posts.
While I am usually the one who cooks, and I do know how to make the soup, for this dish I asked Hive account@tanjakolader to make it, as she is the designated Saoto chef in our house and on most trips we go on with our friends and or family. There is nothing better than sitting back, relaxing, as your the dish you adore is being prepared by the person you adore.
The vertically challenged chef was armed and ready with onions, garlic, a few stalks of garden-sourced lemon grass, dried bay leaves, some dried allspice berries, chicken bouillon cubes, chicken breast and chopped green onions and parsley.
Dash Out!
First thing's first! After the chicken gets cooked in boiling water which will become the base of the soup, we fry the pieces of breast in hot oil till brown to draw out all of the flavor.
I could just eat these juicy pieces all by themselves if needed.
In the chicken stock in which the chicken has just been boiling in, we throw in all the other ingredients and let it boil on high heat. After about 15 minutes, lower the heat and let it simmer, drawing out the flavor from all the ingredients.
For serving we will need some fried garlic bits. Some of this will also go into the soup for more flavor. The process of bringing the garlic to a brown and crunchy state consists of frying it on the lowest heat in vegetable oil while constantly turning it. So this requires a lot of patience. As the beautiful chef is not known for her ability of great patience, I took this upon myself.
That looks magical!
Now it's time to serve! Of course we had to pull out our homemade chocolate scorpion pepper 'sambal'. And of course I don't get tired of showing this off. :)
With the pepper, the shredded breast meat and some fried potato sticks from the store, we are ready to enjoy this Indonesian inspired feast! Compliments to the chef.
to make it, as she is the designated Saoto chef in our house and on most trips we go on with our friends and or family. There is nothing better than sitting back, relaxing, as your the dish you adore is being prepared by the person you adore.
for starting the trend in the community.