Indonesian Tomato Soup
Origin: Indonesia with Dutch & Chinese Influences
- 1 kg chicken with bone, washed, cut in small cube
- 100 g shrimps/prawns, discard shells, smoothly blended
- 3 pc carrots, cut in matchstick
- 300 g smoked beef sausage, cut in matchstick
- 500 ml tomato puree/passata
- 2 tbsp tomato paste (to enhance the colour)
- 150 g sliced champignon
- 100 g peas (fresh or fozen but not canned product)
- 2 pc spring onions, finely slice (separate the botttom & leafy part)
- 3 pc bunch of flat parsley
- 3 tbsp flour
- vegetable oil & butter to saute
- 3 l water, to make chicken broth
Spices for the soup
- 6 pc shallots, finely sliced
- 3 gloves garlic, finely sliced
- 2 pc onions, finely chopped
- 1 tsp ground pepper
- 1 tsp ground nutmeg
- 2 tsp chicken/vegetable broth powder
- 1 tbsp worchestershire sauce (optional)
- 4 tsp sugar
- 3 tsp salt or to taste
Ingredients for fried shrimps crullers
- 250 g shrimps, peeled-off
- 1 pc egg
- 2 tbsp flour
- 2 tbsp tapioca flour
- a pinch of ground pepper
- ½ tsp salt or to taste
- 100 ml vegetable oil to deep fry
Indonesian Tomato Soup
- MAKING THE SOUP: Wash and cut the chicken. Separate the fillets from bones. Discard the excessive fat. Cut the chicken fillets into 2 cm cubes.
- Note: Do not include the excessive fat for the soup, especially if you use broilers otherwise the broth will be too oily and greasy!
- Add 3 liters cold water in a deep saucepan and bring to boil. Adjust the heat into medium, *** add the chicken bones and simmer until they are cooked.
- Skim off and discard the fat that floats to the water surface if necessary. Set aside to drain and keep the stock for the soup.
- Peel-off and slice the carrots into matchsticks (approx. 1 cm x 1 cm x 5 cm). Don't cut too thinly so they won't crumble easily when it cooked.
- Slice shallot, garlic and the bottom/white part of spring onions and chop onions finely.
- Heat 2 tbsp vegetable oil & 1 tbsp butter/margarine in a frying pan/wok.
- Saute the shallots, garlic, onion and the white part of spring onions. Stir continuously until fragrant and all become translucent.
- Add carrot, stir and cook for about 3 minutes.
- Add chicken, stir quickly and cook until the chicken becomes harder & changes colour
- Add 3 tbsp flour and stir quickly to mix.
- Transfer chicken & vegies mixture to a deep saucepan which's kept the chicken broth/stock.
- Add tomato puree/passata and tomato paste. Stir to mix.
- Season with salt, pepper, nutmeg, chicken/vegetable broth powder and sugar.
- Add flat parsley, simmer over medium heat until the carrot and chicken are almost cooked (about 10-15 minutes). Stir occasionally.
- Add sausage, sliced champignon, peas dan cook just shortly. Adjust the taste, add salt or sugar if necessary. Remove from heat to prevent overcooked.
- Adding the peas.
- MAKING SHRIMP CAKWE: Peel-off and devein the shrimps, rinse under cold water and set aside to drain then chop if necessary.
- Grind the shrimps and garlic with mortar and pestel or blend with a blender/wet mill until smooth.
- Add egg, wheat flour, tapioca flour, salt and pepper. Stir to mix and adjust the taste properly before frying.
- Transfer the dough into a small plastic bag and cut with a scissors to make a small hole at one corner. (Tips: The dough shouldn't be too stiff otherwise it's will be dificult to come out from the plastic bag when it squeezes. Add a little bit water if necessary).
- Heat vegetable oil in a frying pan, squeeze the dough down toward a bottom corner/hole and move your hand like a spiral.
- Fry until it becomes hard enough then cut with a help of a spatula into smaller portions.
- Turn them other and keep frying until both sides golden brown.
- Set aside to drain or pat dry with kitchen paper and cut into mini crullers.
- Serving Method: Ladle the piping hot soup into serving bowls and garnish with mini shrimps crullers. Serve hot with toast breads.
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