Cultural Tuesday

Soto Ayam

Today we are looking at the Indonesian cuisine. Indonesia has an astounding array of amazing dishes so choosing one to make proved to be a challenge already. I wanted to cook REAL Indonesian food, so not the typical fried rice or noodles, which is more European than Indonesian cuisine. I ultimately settled for Soto Ayam, a spicy chicken soup served with lontong, rice, ketupat, vermicelli or noodles. My roommate was down with the sickness (+1 for getting the reference) at the time so I figured a nice and spicy soup would get him back to shape in no time. The dish uses commonly found ingredients but blends them beautifully allowing each ingredient to dance in your mouth with each spoonful. It’s also very easy to make which is a huge benefit to students such as myself, or anyone really! Did I mention that it is delicious as well? Well that’s enough reasons to try this dish out, let’s see how I made it…

Ingredients (4 persons):

  • 2 cloves of garlic
  • A small piece of ginger (3.5cm)
  • 1 stalk of lemongrass
  • 700g of chicken filet
  • 1.35 liters of water
  • 1 chicken broth cube
  • Olive/Sunflower oil
  • 400g of Pandan rice
  • 4 eggs
  • 1 stalk of celery
  • 125g of bean sprouts
  • 60ml of lemon juice
  • 40ml of Ketjap Asin
  • 50ml of Sambal Oelek
  • Baked onions
  • Salt
  • Pepper



  1. Chop the garlic and peel and chop the ginger. Chop the lemongrass into 4 or 5 pieces (the lemongrass is not edible!).
  2. Chop the chicken filet into small strips and add it into a large wok or soup pan. Add the water, garlic, ginger, lemon juice, lemongrass Ketjap Asin, Sambal Oelek, salt and pepper (to your own preference) and chicken broth cube. Fire up the heat until the water starts to boil. At this point lower the temperature and leave the contents of the pan to simmer for 30-45 minutes with the lid on.
  3. Meanwhile you can cook the pandan rice and hard boil the eggs (8 minutes in boiling water). Peel the eggs when they’re done and cut in them in half. Watch out when peeling, they’re hot.
  4. “Wash” the bean sprouts with boiling water (for hygienic purposes) and chop the celery in small pieces. If the celery looks dirty, clean it with cold water.
  5. Serve the dish in a bowl with rice at the bottom; the eggs, bean sprouts and celery in the middle; and the chicken soup (including the chicken and other ingredients) on top. Sprinkle some baked onions on top to serve as the cherry of the cake.


Selamat Makan!



Written by Piet


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s