Soto Banjar is another chicken and vermicelli soup in Indonesia that comes from Kalimantan (Borneo) province. I think every island has their own soto dish. And each soto tastes different. Soto Banjar and Soto Jawa (Javanese chicken noodle soup) are my mum’s two favourite from all soto and made them often. It makes senses though, because my mum is Banjarnese and dad is Javanese
I’ll try to make a complete Soto Jawa bowl next time, so you can see the difference. Because they’re very different.
- 1 kg chicken with bones
- a pinch of ground nutmeg
- 5cm cinnamon stick
- 3 cloves
- 2 cardamoms
- 2 medium size red onion
- 5 garlic cloves
- 100g vermicelli (glass noodle)
- 3 stalks spring onion, sliced
- oil, salt & pepper
to serve with:
- boiled egg
- chili sauce
- sweet soy sauce
- fried onion
- prawn crackers
- lontong (rice cake)
- Place the chicken in a large pot. Pour some water just enough to cover all the chicken pieces. Bring it to the boil in medium heat.
- Wrap cinnamon, cloves and cardamom in a piece of cloth. And it into the stock.
- Once the chicken cooked, take out from the stock and shred the meat. Set aside.
- In a food processor, blitz red onion and garlic into a smooth paste.
- In a small pan, saute the paste with 2 tbsp oil until fragrance. Add it into the chicken stock.
- Simmer for about 30 minutes. And season with salt and pepper to your taste. Add the sliced spring onion.
- For the vermicelli, soak it in a hot water until soft. Drain. Set aside.
- To serve: In a bowl, put some lontong cubes, vermicelli, shredded chicken and boiled egg. Pour some of the broth and enjoy it with some chili sauce, sweet soy sauce, fried onion, lime juice and prawn crackers.
Actually, there’s also 1 more important thing to complete this bowl, potato cake. But I didn’t make it when I made this. Hopefully I can update a complete bowl soon when I come back from my holiday.