Mee Soto

Mee Soto Recipe (Serves 6)
:: credits to " The cooking of Malaysia and Singapore" by Ghillie Bahsan




Ingredients
- 1 small Chicken about 900g
- 2 lemon grass, bruised
- 25g of fresh root ginger, peeled and sliced
- 2 fresh kaffir lime leaves
- 1 dried chilli
- 30ml/ 2 tbsp of vegetable oil
- 50g of yellow noodles or other noodles you like, place in boiling water for about 2mins, then drain
- 3 hard boiled eggs, peeled and halve
- 115g of beansprouts, place in boiling water for about 1-2mins, then drain

Garnish
- a small brunch of cilantro roughly chopped to garnish
- fried shallots to garnish
- fresh chili to garnish
- fresh lime

Rempah
- 8 shallots chopped
- 8 garlic cloves chopped
- 6 candlenuts
- 50 galangal chopped
- 2 lemongrass chopped
- 4 fresh kaffir lime leaves
- 1 tbsp of ground coriander
- 2 tsp of ground tumeric
- 1 tbsp vegetable oil

Directions
1. Use a motar/pestle or food processor, grind all the rempah ingredients to a paste and set aside.

2. Put the Chicken, lemon grass, ginger, lime leaves and chilli in a deep pan, pour enough water (chicken stock to make it tastier) to cover. Bring to boil, reduce heat, cover and simmer for an hour, until the chicken is tender, remove chicken and shred the meat. Strain the stock.

3. In a wok or heavy pan, heat the oil, stir in the rempah and cook for 1-2mins until fragrant. Pour in stock and stir well. Season to taste with salt and pepper.

4. Divide the noodles. Add the hard boiled eggs, beansprouts and shredded chicken. Serve immediately with lime wedges, chilli, fried shallots and cilantro. Can drizzle soy sauce over if not tasty enough.