Soto Lamongan with Koya Powder and Chicken

Soto Lamongan Instructions

Preparing the Koya Powder

1. Fry the shrimp crackers and 100g garlic until crispy. [00:10]
2. Blend the fried crackers and garlic together until fine. [00:26]

Preparing the Base

1. Boil the milkfish until dry, then shred its meat. [00:33]
2. Blend the shredded milkfish with a little water until smooth. [00:38]
3. Blend the garlic, shallots, candlenuts, ginger, turmeric, coriander, cumin, and shrimp. [00:46]
4. Sauté the blended spices with bay leaves, lime leaves, lemongrass, and galangal until fragrant. [00:53]
5. Add the milkfish mixture, mix well, and then add oil. Cook until fully browned and cooked. [01:04]

Making the Soup

1. Boil 5 liters of water with the chicken and chicken feet. [01:21]
2. Add the prepared spiced base to the boiling water. [01:27]
3. Season with sugar, salt, bouillon, and pepper powder. [01:36]

Final Assembly

1. Steam the chili, garlic, and eggs. [01:44]
2. Soak the glass noodles in hot water. [01:49]
3. Chop the cabbage into thin strips. [01:52]
4. Blend the steamed chili and garlic to make the sambal, then sauté until it bubbles. [02:00]
5. Shred the boiled chicken meat. [02:11]
6. Serve by putting rice in a bowl, topping with noodles, cabbage, shredded chicken, and the hot soto soup. Garnish with Koya powder and fresh cilantro before serving. [02:16]