Ingredients with Measurements:
- 1 cup of rice flour
- 1/2 cup of tapioca flour
- 1/2 cup of water
- 4 cups of chicken broth
- 1/2 cup of coconut milk
- 1/2 cup of diced chicken breast
- 1/2 cup of diced carrots
- 1/2 cup of diced potatoes
- 1/2 cup of diced green beans
- 1/4 cup of chopped scallions
- 2 cloves of minced garlic
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, and water. Mix well until it forms a smooth dough.
2. Roll the dough into small balls, about the size of a marble. Set aside.
3. In a pot, heat vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
4. Add diced chicken breast and cook until browned.
5. Add diced carrots, potatoes, and green beans. Stir well.
6. Pour in chicken broth and bring to a boil.
7. Add the rice flour and tapioca flour balls to the pot. Stir gently to avoid breaking the balls.
8. Reduce heat to low and let the soup simmer for 10-15 minutes until the balls are cooked through.
9. Add coconut milk and chopped scallions. Stir well.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 4g
Cholesterol: 30mg
Sodium: 800mg
Total carbohydrates: 35g
Dietary fiber: 3g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
- Chicken breast can be substituted with tofu or tempeh for a vegetarian version.
- Rice flour and tapioca flour can be substituted with glutinous rice flour for a chewier texture.
Variations:
- Add shrimp or fish for a seafood version.
- Add mushrooms for a vegetarian version.
- Add chili flakes for a spicier version.
Tips and tricks:
- Roll the dough into small balls to avoid them from breaking apart in the soup.
- Stir gently when adding the balls to the soup to avoid breaking them.
- Adjust the amount of coconut milk according to your preference.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl and garnish with chopped scallions.
Garnishes:
Chopped scallions or cilantro
Pairings:
Steamed rice or bread
Suggested side dishes:
Green salad or stir-fried vegetables
Troubleshooting advice:
- If the balls break apart in the soup, add more flour to the dough to make it firmer.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure the chicken is cooked through before adding the vegetables and other ingredients.
Food history:
Cendil soup is a traditional Indonesian soup made with rice flour and tapioca flour balls. It is often served as a snack or dessert.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve the soup hot as a main dish or as a snack.
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Region: Indonesian