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My grandmother who lived in Eastern slope of Mount Lawu, used to cooked this kind of Soto when Lebaran Idul Fitri to serve her hundreds of guesses. She wasn't living in Magetan, but her Soto was very similar to what Seri Masak Femina said about this kind of Soto.
So, it doesn't matter at all what its name actually. I just want to remember my beloved deceased grandmother's soto, which was so yummy. Ingredients:
1 free range chicken/ organic chicken, cleaned and cut into frying pieces
1,5 L fresh water
1 teaspoon of salt
2 tablespoons cooking oil
2 salam leaves
2 lemongrasses
4 jeruk purut leaves
¼ teaspoon cinnamon powder
2 cm galangal root, crushed Grinded Spices:
3 cloves garlic
8 shallots
2 cm ginger
½ teaspoon turmeric powder
5 candlenuts
½ teaspoon white pepper powder
A pinch of caraway powder
½ teaspoon tamarind
1 teaspoon salt
1 teaspoon sugar Complements:
50 g rice vermicelli, boiled for 2 minutes, then poured by cold water, drained
150 g green-bean sprouts, soaked in hot water, then drained
3 hard boiled eggs, peeled, sliced
100 g cabbage, finely sliced
2 tablespoon celery
2 tablespoon fried onion
Potato crisp
Chili condiment
Sweet soy sauce
Lime juice Instructions: Boil the chicken with salt in water, until the chicken is tender enough, and the broth is about 1 L
Take the chicken out of pan and drain it well, shred it Sauté the grinded spices with salam leaves, lemongrasses, jeruk purut leaves, galangal root, cinnamon powder
Pour the chicken broth little by little, stir, boil it again Set the shredded chicken and all the compliments in a bowl, and then pour them with hot spiced broth Inspired by my grandmother's recipe, combine with Seri Masak Femina
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