Ingredients with Measurements:
- 500g chicken feet (ceker)
- 1.5L water
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 200g bean sprouts
- 2 hard-boiled eggs, sliced
- 2 tbsp fried shallots
- 2 tbsp chopped scallions
- 2 tbsp chopped cilantro
- 2 limes, cut into wedges
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. Clean the chicken feet thoroughly and remove any nails or dirt.
2. In a pot or pressure cooker, add the chicken feet, water, lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil and simmer for 30 minutes (or pressure cook for 10 minutes).
3. In a separate pan, heat the vegetable oil and sauté the garlic and onion until fragrant.
4. Add the turmeric powder, coriander powder, cumin powder, salt, and sugar to the pan and stir well.
5. Add the sautéed spices to the pot of chicken feet and continue to simmer for another 30 minutes.
6. Remove the chicken feet from the pot and set aside.
7. Strain the broth and discard the solids.
8. In a separate pot, blanch the bean sprouts for 1 minute and set aside.
9. To serve, place the chicken feet in a bowl and pour the hot broth over it.
10. Add the blanched bean sprouts, sliced hard-boiled eggs, fried shallots, scallions, cilantro, and lime wedges on top.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 14g
Protein: 22g
Carbohydrates: 17g
Fiber: 3g
Sugar: 5g
Sodium: 660mg
Substitutions for ingredients:
- Chicken feet can be substituted with chicken drumsticks or thighs.
- Kaffir lime leaves can be substituted with lime zest.
- Bean sprouts can be substituted with any other type of sprouts or vegetables.
Variations:
- Add rice noodles or vermicelli to the bowl before pouring the broth.
- Add shredded chicken or beef to the bowl for extra protein.
- Use coconut milk instead of water for a creamier broth.
- Add a spoonful of sambal or chili paste for extra heat.
Tips and tricks:
- To make the chicken feet tender, pressure cook them for 10 minutes before simmering in the broth.
- Blanch the bean sprouts in boiling water for 1 minute to remove any bacteria or dirt.
- Use fresh herbs and lime wedges for a burst of flavor.
Storage instructions:
Store the leftover broth and chicken feet separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and chicken feet in a pot on the stove over low heat until hot.
Presentation ideas:
Serve the Soto Ceker in a bowl with the toppings arranged neatly on top.
Garnishes:
Fried shallots, chopped scallions, chopped cilantro, and lime wedges.
Pairings:
Soto Ceker pairs well with steamed rice, crackers, or bread.
Suggested side dishes:
Serve with a side of pickled vegetables or a fresh salad.
Troubleshooting advice:
- If the broth is too salty, dilute it with more water or add a squeeze of lime juice.
- If the chicken feet are not tender enough, pressure cook them for an additional 5-10 minutes.
Food safety advice:
- Make sure to clean the chicken feet thoroughly before cooking.
- Blanch the bean sprouts in boiling water for 1 minute to remove any bacteria or dirt.
Food history:
Soto Ceker is a traditional Indonesian soup made with chicken feet and a variety of herbs and spices. It is commonly served as a street food in Indonesia.
Flavor profiles:
Soto Ceker has a savory and aromatic broth with a hint of sweetness and spice. The chicken feet add a gelatinous texture to the soup.
Serving suggestions:
Serve Soto Ceker hot with a side of steamed rice and garnishes.
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Region: Indonesian