SOTO

Ingredients for the paste (rempah) 120g shallots 30g garlic 10g of ginger 2 lemon grass white part 2 inches galangal 2 inch tumeric 1 tsp coriander powder 1 tsp cumin powder 1 tsp white pepper Directions for the paste (rempah) Blend wet ingredients up to a min speed 10 until the mixture becomes a smooth paste Add oil to fry the rempah till fragrant If you are using TM31 like me, Cook water with the ingredients & chicken Add salt and fish sauce after the soup is done Remove the chicken and shred, then set aside Add the soup into the cooked rempah and cook You can add more water if you prefer more soup (but you may need to adjust the soup ingredients and rempah accordingly) Serving & Garnishing Ingredients 1 pack of fresh hokkien noodles (400g) (blanched) Some dried beehoon (soaked till soft, then blanched) 1 pack of fresh bean sprouts (blanched or briefly steamed while cooking soup in varoma steam dish, you would need to change the temperature to varoma while cooking the soup if you do this for a few minutes as you do not want the sprouts too soft and soggy) 3 eggs boiled (you can also steam whole eggs during the same time with your sprouts for about 10 min) Fish cake (optional) - steamed with sprouts or blanched Fried shallots (I usually air fry or oven bake with an oil spray over the chopped shallots) Sliced red chilli Chopped spring onion (roots can be added into the soup) Parsley (optional can omit if your family do not like the taste like mine) Directions for serving Place noodles into each serving bowl Add soup and garnish with shredded chicken, bean sprout, sliced fish cake, cut egg, chili spring onion, fried shallot, parsley etc