American Adaptation of

Malaysian Chicken (Soto) Soup

     cook together
     1 chicken, whole, then bone when cooked 
                and return meat to broth
     10 c water
     1 - 2 or 3 inch chunk of ginger, sliced or grated
     1 chopped onion
     2 tsp coriander
     1 cinnamon stick
     4 cloves garlic crushed
     10 chicken boullion cubes, or miso to taste 

     fried onion rings:
     slice 3 onions, fry til golden

     beef & potato balls:
     1 lb ground beef
     1 c grated potato
     1 egg
     1 1/2 tsp curry powder
     1 tsp salt
     1/4 tsp pepper
     form into 1 inch balls
     dip into 1 egg beaten with 2 tsp water
     fry in oil 4 min 350 degrees F 

     in separate bowls, about 1/2 to 1 cup each, 
     set out: 
      a)  beef and potato balls
      b)  fried onion rings	
      c)  bean sprouts
      d)  celery leaves
      e)  sliced green onions(scallions)
        and a large bowl of
      f)  cooked rice

     each person puts rice, meatballs, onions, scallions, 
     celery, sprouts in own bowl,
     then pours broth over all

     top with green hot sauce (jalapeno)

     serve with dip:
     1/3 c crunchy peanut butter
     3 tbsp brown sugar
     1/2 tsp crushed red pepper
     1/4 c lemon juice
     2 tbsp tomato chile sauce  (or tomato sauce, 
              or ketchup, if desperate)
     1 tsp soy sauce

     dip cut up cucumber, jicama, green pepper, pineapple 

     adapted from recipe in Sunset magazine

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last update 5-12-99