Natural Health October 2017

Recipes of the Month
Soto Ayam dengan Bergedil
8 Servings
Using The Philips All-In-One Cooker Slow Cooker
Preparation Time 20 Mins
Cooking Time 8 Hours
Conventional Cooking Time 45 Mins
• 1 stalk spring onions, thinly sliced
Soto is enjoyed primarily during Hari Raya, and is perfect
when eaten with ketupat, which can also be cooked to
tenderness in 15 minutes under pressure. The significance
of this dish is that it is naturally intense yet still light. A
touch of turmeric, a hint of lemongrass and the brightness
of galangal brings this soup alive! I find that slow-cooking
it develops the flavours so much more … and when it’s
ready, the chicken just falls apart into shreds, saving me so
much time.
INGREDIENTS
• 5 cups water
• 1 small whole chicken, cleaned
• 1 inch galangal, bruised
• 4 stalks lemongrass, bruised
• 8 cloves
• 2 star anise
• 2 cinnamon sticks
• 8 cardamoms
• 1 tbsp ground white pepper
• 1 tsp ground turmeric
• 2 tsp salt
SPICE PASTE (BLENDED)
• 2 large onions
• 3 cloves garlic
• 1 inch ginger
• 1 tbsp coriander
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
ACCOMPANIMENTS
• 1 cup glass noodles, deep-fried
• 2 cups bean sprouts, cleaned and tailed
• 1 handful bird’s-eye chillies, coarsely pounded
and mixed with 2 tbsp sweet soya sauce and 1 tsp vinegar
• Nasi impit (compressed rice), cut into cubes
• 2 stalks Chinese celery, finely sliced
• 2 stalks spring onions, finely sliced
• ½ cup crispy fried shallots
BERGEDIL
• 5 large potatoes (skinned, thickly sliced and deep-fried)
• 1 cup minced beef
• 2 tsp ground white pepper
• 1 tsp salt
• 2 eggs, whites and yolks separated
• 3 cloves garlic, finely sliced
• 15 shallots, finely sliced
• 1 stalk Chinese celery, thinly sliced
CONVENTIONAL METHOD
1. Begin boiling the water in a huge pot and put in the
spice paste.
2. Put the galangal, lemongrass, cloves, star anise,
cinnamon sticks and cardamoms in the water.
3. Season with salt and pepper and add the turmeric.
4. Once the water boils, put in the chicken into the pot.
Cook for about 40 minutes on medium heat.
5. As soon as the chicken is cooked thoroughly, remove it
from the boiling soup and place it on a baking tray.
6. Roast the chicken in an oven pre-heated at 185°C for
approximately 45 minutes to an hour.
7. Let the chicken cool, then shred it into strips.
8. Serve the soto with the accompaniments, shredded
chicken and bergedil.
Marina's Tips
The coriander, cumin and fennel seeds can be replaced
with 3 tablespoons of korma powder or omitted completely
for a cleaner and lighter soto. Sup bunjut pounches can
be used instead. I sometimes sauté the blended spice
paste, star anise, cinnamon sticks and cardamoms with 3
tablespoons of oil to bring out the aroma.
Here’s how you make bergedil:
METHOD
1. Put all the ingredients except the egg whites into a bowl
and mash until well combined.
2. Shape into patties, dip into the egg white, and fry until
golden brown.
3. Lift the patties from the oil and drain. Serve with the
Soto Ayam.
38 Natural Health * October 2017 VOL 84