Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 liters water
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 10 ketupat (compressed rice cakes), cut into cubes
- 2 cups bean sprouts
- 2 cups cabbage, shredded
- 2 cups carrots, julienned
- 2 cups green beans, cut into 2-inch pieces
- 2 cups tofu, cut into cubes
- 2 cups mushrooms, sliced
- 1 cup scallions, chopped
- 1 cup cilantro, chopped
Special equipment needed:
- Large pot
- Ladle
Step-by-step instructions:
1. In a large pot, bring the water to a boil.
2. Add the chicken, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and white pepper. Reduce the heat to low and simmer for 30 minutes.
3. Remove the chicken from the pot and let it cool. Shred the chicken and set aside.
4. Add the ketupat to the pot and simmer for 10 minutes.
5. Add the bean sprouts, cabbage, carrots, green beans, tofu, and mushrooms to the pot. Simmer for another 10 minutes.
6. Add the shredded chicken back to the pot and stir.
7. Serve the soup in bowls and garnish with scallions and cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu for a vegetarian option.
- Ketupat can be substituted with rice noodles or regular rice.
Variations:
- Add coconut milk for a creamier soup.
- Add chili paste for a spicier soup.
- Add lime juice for a tangy flavor.
Tips and tricks:
- To make the soup more flavorful, let it simmer for a longer period of time.
- If the soup is too thick, add more water.
- If the soup is too thin, add more ketupat or rice noodles.
Storage instructions:
Store the 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 bowls with a ladle.
Garnishes:
Garnish the soup with scallions and cilantro.
Pairings:
Serve the soup with steamed rice or bread.
Suggested side dishes:
Serve the soup with a side of pickles or crackers.
Troubleshooting advice:
If the soup is too salty, add more water.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Ketupat soup is a traditional Indonesian dish that is typically served during Eid al-Fitr, a Muslim holiday that marks the end of Ramadan.
Flavor profiles:
The soup has a savory and slightly sweet flavor with hints of lemongrass and kaffir lime.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Indonesian