Soto Mi Hun Recipe

Serves 4-6

Ingredients:

For Soto (soup):

1 chicken
12 quail eggs – boiled
2 stalks lemon grass
1 cup thick coconut milk
6 cloves garlic and small onions – pound together
1 tsp aniseeds, 1 tsp coriander, and 1 tsp cumin seeds – ground together
1 piece cinnamon stick
Salt to taste

Accompaniments:

1 packet Mi Hun – scalded
500 grams bean sprouts – scalded
2 tbsps chili padi
4 tbsps thick soy sauce
10 small red onions – sliced and fried
1 spring onion

Instruction:

Boil chicken in 5 bowls of water with ground spices, cinnamon stick, pounded onions and garlic, and lemon grass.
When chicken is tender, take it out and drain. Shred the chicken.
Pound the chili padi and mix with the soy sauce to get a thick sauce. Add more soy sauce if necessary.
When serving, put the scalded Mi Hun in individual bowls, add the bean sprouts, the shredded chicken, quails egg and pour the soup over.
Garnish with the fried onion slices and spring onions and top with the chili sauce.

Ox-Tail Soup Recipe (Resepi Sup Ekor)

Ingredients:

600 gms ox tail
4 potatoes
1 tsp cummin seeds
1/2 tsp aniseed
1 tsp coriander seeds
1 piece cinnamon stick
1 large onion — quartered
Salt to taste

Preparation:

1 Clean the ox tail well and cut into small pieces.It is advisable to get the ready cut ox tail as it is quite difficult to cut.
2. Pound the aniseed and coriander finely and wrap in muslin cloth.
3. Peel the potatoes and quarter them.
4. Boil the ox-tail in enough water until almost done with the quartered onion, wrapped spices and cinnamon stick.
5. Add in the potatoes and continue cooking until tender.
6. Serve garnished with chopped spring and fried onion slices.

Can be served with either bread or rice.

Mixed Vegetable Soup Recipe (Resepi Sup Sayur Campuran)

Ingredients:

½ head of cabbage
300 gms mustard greens (sawi)
250 gms fresh beans
1 carrot
4 small red onions — sliced
1 clove garlic — sliced
3 cups water
Salt and pepper to taste
1 tsp cooking oil

Preparation:


1. Clean the vegetables, cut them and drain them.
2. Heat the oil and fry the sliced onions and garlic until golden brown.
3. Add in the water and salt and pepper. Bring to the boil.
4. Add in the carrot first, followed by the fresh beans, cabbage and lastly the greens.
5. When the vegetables are done, switch off the fire and serve hot.

Fish with So Hoon Soup Recipe

Ingredients:

2 pieces white fish
15 gms so hoon
4 small red onions
1 clove garlic
Salt and pepper to taste
1 tbsp cooking oil

Method:

1. Slice the red onions and garlic.
2. Soak the so hoon in a cup of water.
3. Heat the oil and fry the sliced onions and garlic until golden brown.
4. Put in 3 cups of water, salt and a dash of pepper.
5. When the soup boils, put in the fish and when the fish is almost cooked, add in the so hoon.
6. Carry on boiling until the so hoon softens.
7. Serve hot garnished with chopped spring onions.

Beef Soup Recipe (Sup Daging Lembu)

Ingredients:

500 gms beef steak
4 potatoes
1 large onion — quartered
1/2 tsp aniseed
1 tsp coriander seeds
4 small red onions — sliced
Spring onions for garnishing
Salt to taste

Method:
1. Cut the beef into bite-sized pieces and wash well.
2. Boil the beef in sufficient water until tender.
3. Pound the aniseed and coriander seeds finely and wrap in muslin coth. Put into the soup together with the cinnamon stick and onion.
4. When the beef is already tender put in the peeled and quartered potatoes.
5. Add in salt and continue boiling until the potatoes are tender.
6. Fry the sliced onions and use as garnishing,together with the spring onions.

Mussel Soup Recipe (Resepi Sup Kepah)

Ingredients:

500 gms fresh mussels
4 small red onions — quartered
Salt to taste
1 stalk lemon grass
1 clove garlic — crushed

Method:

1. Wash the mussels well and place in a pan with enough water to cover the mussels.
2. Put in the onions, lemon grass and garlic and salt
to taste.
3. Place on a medium fire until the mussels are well-cooked.

Ready to serve.