Ingredients with Measurements:
- 500g of fresh egg noodles
- 250g of ground chicken
- 1 cup of chopped scallions
- 1 cup of chopped cilantro
- 1 cup of chopped celery
- 1 cup of chopped carrots
- 1 cup of chopped shallots
- 1 cup of chopped garlic
- 1 cup of chopped ginger
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1 egg
- 1 liter of chicken stock
- 1 cup of water
- 1 tablespoon of lime juice
- 1 tablespoon of chili paste
- 1 tablespoon of chopped peanuts
Special equipment needed:
- Large pot
- Mixing bowl
- Small pot
- Strainer
Step-by-step instructions:
1. In a mixing bowl, combine ground chicken, scallions, cilantro, celery, carrots, shallots, garlic, ginger, salt, black pepper, sugar, vegetable oil, sesame oil, soy sauce, fish sauce, oyster sauce, cornstarch, and egg. Mix well.
2. Take a small amount of the mixture and wrap it in a wonton wrapper. Repeat until all the mixture is used up.
3. In a large pot, bring chicken stock and water to a boil. Add the wontons and cook for 5 minutes or until they float to the surface.
4. Add the fresh egg noodles to the pot and cook for another 2 minutes.
5. Add lime juice and chili paste to the pot. Mix well.
6. Serve the Mi Pangsit Soto in a bowl and garnish with chopped peanuts.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Boiling
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Ground pork can be used instead of ground chicken.
- Shrimp can be added to the mixture for a seafood twist.
- Beef stock can be used instead of chicken stock.
Variations:
- Add bean sprouts for extra crunch.
- Use rice noodles instead of egg noodles.
- Add boiled eggs to the soup for a heartier meal.
Tips and tricks:
- Make sure to wrap the wontons tightly to prevent them from falling apart in the soup.
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili paste to your desired level of spiciness.
Storage instructions:
Store the Mi Pangsit Soto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mi Pangsit Soto in a pot over medium heat until heated through.
Presentation ideas:
Serve the Mi Pangsit Soto in a bowl with a spoon and chopsticks.
Garnishes:
Chopped peanuts
Pairings:
Serve the Mi Pangsit Soto with a side of steamed vegetables.
Suggested side dishes:
Steamed broccoli and carrots
Troubleshooting advice:
- If the wontons fall apart in the soup, try wrapping them tighter.
- If the soup is too thick, add more water or chicken stock.
Food safety advice:
Make sure to cook the wontons and noodles thoroughly to prevent foodborne illness.
Food history:
Mi Pangsit Soto is a traditional Indonesian soup dish that is popular in street food stalls.
Flavor profiles:
Savory, umami, spicy, and slightly sweet.
Serving suggestions:
Serve the Mi Pangsit Soto hot with a side of steamed vegetables.
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Region: Indonesian