Sunday, December 19, 2010
150 g chicken breast boiled, fried, and cubed
100 g cow's heart boiled, fried, and cubed
100 g tripe boiled, fried, and cubed
150 g boiled chicken intestine, fried
750 ml stock
100 g bean sprouts, blanched, drain
5 tbsp sliced green onion
3 tbsp fried sliced shallots
2 tbsp fermented soybean (miso)
2 tbsp oil for sauteing
3 tbsp sliced shallots
1 tbsp sliced garlic
1 tsp shrimp paste
1 tbsp sliced boiled red chilies
2 1/2 tbsp sliced capsicums
1 tsp sliced galangal
2 salam leaves/bay leaves
1 stalk lemon grass
1 tsp sugar
1 tsp salt
Sambal Tauco :
1 tbsp sliced red chilies
1 tbsp fermented soybean (miso)
1 tsp sugar
1 tbsp oil
To make the sauce : Blend all the spices. Put oil in the pan, saute the paste over medium heat, add fermented soybean, salam leaves, lemon grass, sugar, and salt as seasoning.
Boil the stock over medium heat, put the seasoning and continue boiling for 10 minutes, turn off the heat.
In a serving bowl, put bean sprouts, chicken pieces, entrails, and green onion. Pour the hot sauce and serve immediately.
Serve with sambal tauco and sliced lime.
To make sambal tauco : blend red chilies, fermented soybean (miso), and sugar into a paste. Put oil in a pan, saute the paste over medium heat until done.