Filter
Reset
Sort ByRelevance
Jen Swanson
Indian soto ajam
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grind the onion, garlic, coriander, turmeric and ginger in a food processor into a paste.
-
Heat the oil in a soup pan and fry the spice paste briefly.
-
Add the stock, chicken legs, chicken breasts and lemongrass and simmer for about 1 hour at a low setting.
-
Remove all chicken from the pan, remove the skin from the chicken legs and pull the meat apart with 2 forks.
-
Spoon the stock into 4 large bowls and serve with the chicken, rice, bean sprouts, onions and egg.
-
If necessary, further season with sweet soy sauce.
-
20 minMain dishshell paste, garlic, Red onions, oil, mushrooms, mixed nuts, cream culinary, Danish blue,pasta with nut cream sauce -
30 minMain dishgordita, guacamole package, steak, picadillo, peanut oil, zucchini, kidney beans from canned, canned corn, creme fraiche,Mexican tostada's with steak and guacamole -
25 minLunchCamembert, flour, egg, bread-crumbs, white bread crumbs, olive oil, garlic, mixed mushroom, balsamic vinegar, red fruit vinegar, mixed leaf lettuce, Red onion, walnut, forest fruit jam, cranberry compote, orange, mustard, port wine, redcurrant juice,meal salad with mushrooms and fried camembert -
35 minMain dishcherry / Christmas, Red onion, yellow bell pepper, eggplant, olive oil, couscous, cumin powder (djinten), coriander powder (ketoembar), curry powder, feta, fresh fresh mint, lemon, Greek yoghurt, garlic, iceberg lettuce,couscous with grilled vegetables and fresh yoghurt sauce
Nutrition
485Calories
Sodium0% DV0g
Fat38% DV25g
Protein88% DV44g
Carbs7% DV21g
Fiber0% DV0g
Loved it