Soto Recipe

Ingredients:

1 whole chicken
2 stalks lemon grass
1 cup thick coconut milk to be obtained from 1/2 coconut
6 cloves garlic and small onions—pound together

GROUND TOGETHER
1 tsp aniseeds
1 tsp coriander seeds
1 tsp cummin seeds
1 piece cinnamon stick
Salt to taste

ACCOMPANIMENTS:
1 packet Mee Hoon — scalded
500 gms scalded bean sprouts
2 tbsps chilli padi
4 tbsps thick soy sauce

GARNISH
10 small red onions — sliced and fried
Spring onions

How to cook:

1. Boil chicken in 5 bowls of water with ground spices, cinnamon stick, pounded onions and garlic and lemon grass.
2. When the chicken is tender, take it out and drain. Shred the chicken. Pound the chilli padi and mix with the soy sauce to get a thick sauce.
3. Add more soy sauce if necessary.

To serve:

When serving, put the scalded mee hoon in individual bowls, add the bean sprouts, the shredded chicken and pour the soup over. Garnish with the fried onion slices and spring onions and top with the chilli sauce. For variations, you can aslo add quail eggs or you can also use beef instead of chicken.

Original source:
http://www.foodmalaysia.net/recipe_collections/soto

Penang Ulam Rice (Nasi Ulam Penang) Recipe

INGREDIENTS

1 Salted tenggiri fish
2 boiled mackerels
2 tbsp kerisik (pounded dry-fried grated coconut)
120ml thick coconut milk
4 shallots (sliced)
600g cooked rice
juices of 2 limes
oil for frying

ULAM INGREDIENTS
1 turmeric leaf/daun kunyit
2 cashew nut leaves
1 stalk basil leaves
1 stalk kesum leaves
2 stalk ulam raja leaves
1 stalk selom leaves
1 bud ginger flower/bunga kantan
1 stalk lemon grass/serai (finely slice)
3 sekentut leaves
2 kaduk leaves
5 pegaga leaves

How to cook:
1. Wash all the leaves, the leaves up in bundles and slice finely.
2. Wash the ginger flower and lemon grass. Cut finely.
3. Heat oil, fry the salted tenggiri fish and mackerel.
4. Remove and flake the flesh of both fish.
5. Mix thoroughly all ingredients with kerisik, lemon grass, ginger flower, shallots and thick coconut milk.
6. Add cooked rice into the mixture, combine well.
7. Squeeze lime juice over rice and serve.

To serve:
Serve on the plate with chilli on top

Original source:
http://www.foodmalaysia.net/recipe_collections/penang-ulam-rice