Ingredients with Measurements:
- 1 lb of boiled chicken breast, shredded
- 1 lb of boiled potatoes, cubed
- 1 lb of boiled eggs, sliced
- 1 cucumber, sliced
- 1 cup of bean sprouts
- 1 cup of fried tofu, cubed
- 1 cup of fried tempeh, cubed
- 1 cup of grated coconut
- 1 cup of water
- 1 cup of coconut milk
- 1 tbsp of tamarind paste
- 1 tbsp of palm sugar
- 1 tsp of salt
- 1 tsp of shrimp paste
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 2 kaffir lime leaves, sliced
- 2 tbsp of vegetable oil
Special equipment needed:
- Mortar and pestle
- Large mixing bowl
- Saucepan
Step-by-step instructions:
1. In a mortar and pestle, grind the garlic, red chilies, kaffir lime leaves, and shrimp paste into a paste.
2. In a large mixing bowl, combine the shredded chicken, cubed potatoes, sliced eggs, sliced cucumber, bean sprouts, fried tofu, and fried tempeh.
3. In a saucepan, heat the vegetable oil over medium heat. Add the spice paste and stir-fry for 1-2 minutes until fragrant.
4. Add the water, coconut milk, tamarind paste, palm sugar, and salt to the saucepan. Stir well and bring to a boil.
5. Pour the hot coconut milk mixture over the chicken and vegetable mixture in the mixing bowl. Mix well.
6. In a separate pan, toast the grated coconut until golden brown.
7. Serve the Rujak Soto with Coconut Milk in bowls, topped with the toasted grated coconut.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with shredded beef or pork.
- Potatoes can be substituted with sweet potatoes or yams.
- Tofu and tempeh can be substituted with any protein of your choice.
- Red chilies can be substituted with chili flakes or cayenne pepper.
Variations:
- Add sliced tomatoes or carrots for extra color and flavor.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add a squeeze of lime juice for extra tanginess.
Tips and tricks:
- Be careful not to overcook the coconut milk mixture, as it can curdle.
- Toast the grated coconut in a dry pan over low heat to prevent burning.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Rujak Soto with Coconut Milk in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the Rujak Soto with Coconut Milk in bowls, garnished with sliced red chilies and kaffir lime leaves.
Garnishes:
Sliced red chilies and kaffir lime leaves.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Cucumber salad or pickled vegetables.
Troubleshooting advice:
If the coconut milk mixture curdles, try adding a little bit of cornstarch mixed with water to thicken it.
Food safety advice:
Make sure to boil the chicken, potatoes, and eggs thoroughly before using them in the recipe.
Food history:
Rujak Soto is a traditional Indonesian dish that combines the flavors of soto (a spicy soup) and rujak (a fruit salad). It is typically served as a street food in Indonesia.
Flavor profiles:
Spicy, tangy, and creamy.
Serving suggestions:
Serve the Rujak Soto with Coconut Milk as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian