Smoor Ayam Recipes

INDONESIAN CHICKEN NOODLE SOUP (SOTO AYAM)

Steps:

• Put the chicken, water, and salt in a saucepan. Bring to the boil, cover, lower heat, and simmer gently until the chicken is soft. When the chicken is cool enough to handle, discard the skin and remove the flesh from the bones, shredding it finely by hand. Put back into chicken stock.
• Prepare seasoning paste by processing all ingredients listed below seasoning paste. Add a little of the oil if needed to keep the mixture turning.
• Heat the oil in a saucepan with a heavy base, then add the seasoning paste and stir-fry over low-medium heat until fragrant, about 4 minutes. Add the reserved chicken stock with the chicken pieces and bring to the boil. Add the coconut milk and kaffir lime leaves, then bring gently to the boil, stirring. Taste and add a little chicken stock powder if desired. Simmer with the pan uncovered for 5 minutes.
• In between, slice the 2 shallots very thinly and evenly. Heat enough vegetable oil to cover the shallots. When it is just warm, not hot, add the sliced shallots and cook over low heat, stirring frequently, until they are golden brown and crisp. It is important to keep the temperature low otherwise the shallots will brown before they are cooked. The process may take around 8 minutes. Lift out and dry on paper towel. The flavoured oil can be kept for frying or used as a seasoning oil.
• To serve, divide the noodles between four large bowls and pour the chicken stock over. Divide the sliced potatoes, egg quarters, bean sprouts, chopped coriander and crispy shallots.
• Serve with a lime wedge and put a small dish of sambal oelek onto the table, so that your guests can spice up the dish if desired.

SMOOR (INDONESIAN CHICKEN AND RICE)

Steps:

• (NOTE: I have successfully tried this recipe in a crockpot. Simply throw it all in (including raw onions), mix, and cook on high 4 hours. You do not need to add water, but you can add up to 1/2 cup of you want a lot of juice.).
• Fry onions in a little oil on high until light brown. Add chicken pieces. Mix. Add enough water to cover chicken. Add all other ingredients and mix. Simmer about 45 minutes on medium heat.
• In the meantime, rinse 2 cups of jasmine rice and cook in the rice cooker.
• Serve the chicken pieces on a bed of rice. You can add additional sambal if you like it hotter.

SMOOR AYAM

Steps:

• Heat enough cooking oil to moisten chicken.
• Cook chicken until half-done.
• Remove.
• Heat more cooking oil and stir-fry onion and garlic till fragrant.
• Return chicken to the wok with onion and garlic.
• Stir-fry for approximately another two minutes and add tomatoes.
• Add ketjap manis by pouring around the wok's edges.
• This will prevent you from using too much.
• Add water enough to cover the chicken and stir.
• Add nutmeg, salt, and pepper.
• If you think the sauce is too watery, let it simmer uncovered to allow excess water to evaporate.
• Serve immediately with fragrant rice.
• This recipe works well with potatoes too-- simply substitute some of the chicken with potatoes.
• Easy alternative for those too lazy to cook rice separately.

SATE BABI (OR AYAM)

Steps:

• Cut the pork up, into cubes.
• Make a marinade from the remaining ingredients.
• Add the meat and leave to marinate for 30 minutes minimum.
• Skewer the meat onto metal or bamboo/wooden skewers, if you use the wooden soak for half an hour in water, keep the marinade.
• Roast them under a grill, in a grill pan or best of all on the barbeque until done, usually about ten minutes or shorter.
• Baste with the remaining marinade during cooking.