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Jen Swanson
Indian soto ajam
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Ingredients
Directions
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Grind the onion, garlic, coriander, turmeric and ginger in a food processor into a paste.
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Heat the oil in a soup pan and fry the spice paste briefly.
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Add the stock, chicken legs, chicken breasts and lemongrass and simmer for about 1 hour at a low setting.
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Remove all chicken from the pan, remove the skin from the chicken legs and pull the meat apart with 2 forks.
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Spoon the stock into 4 large bowls and serve with the chicken, rice, bean sprouts, onions and egg.
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If necessary, further season with sweet soy sauce.
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30 minMain dishred apple, lemon, white raisin, White wine, crumbly potato, butter, butter, warm milk, nutmeg, cinnamon powder, breakfast bacon, clove, laurel leaf,hot lightning inside out -
25 minMain dishturkey fillet, onion, peppers, olive oil, burrito seasoning mix, flour tortillas, guacamole dip, sour cream,tortillas with turkey and guacamole -
50 minMain dishpine nuts, frozen finely chopped spinach, ricotta, pesto arrabbiata, grilled yorkshire strips, cheese for pizza, chilled tomato sauce pesto pomodori, pancake natural, breakfast bacon,savory pancakes -
30 minMain dishhalf-to-half-chopped, onion, bread-crumbs, milk, celery, butter, cattle fond, cooking cream light, Japanese soy sauce, all-in-one,meatballs with sauce
Nutrition
485Calories
Sodium0% DV0g
Fat38% DV25g
Protein88% DV44g
Carbs7% DV21g
Fiber0% DV0g
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