Soto Ayam Ceker Bumbu Koya: A Rich Indonesian Chicken Soup Recipe
Soto Ayam Ceker Bumbu Koya is a traditional Indonesian chicken soup that combines tender chicken, flavorful broth, and a delightful topping of crispy fried shallots and shrimp crackers. This dish is a hearty, aromatic, and comforting meal that showcases the vibrant flavors of Indonesian cuisine. Here’s a detailed recipe for creating this savory dish at home.
Ingredients:
For the Soup:
- 1/4 chicken thigh (dada ayam)
- 1/2 kg chicken feet (ceker)
- 2 chicken bones (tulangan ayam)
- 1 pack corn vermicelli (bihun jagung), soaked
- 1 cabbage (kol), sliced
- 2 limes (jeruk nipis), cut into wedges
- 1 stalk green onion (daun bawang), sliced
- 1 stalk celery (daun seledri), sliced
- Chili peppers (for sambal, boiled)
- Sweet soy sauce (kecap bango), to taste
- 2.5 liters water
For the Spice Paste (Bumbu):
- 5 shallots (bawang merah)
- 3 garlic cloves (bawang putih)
- Black pepper (lada), to taste
- Coriander seeds (ketumbar), to taste
- Cumin seeds (jinten), to taste
- 1 segment ginger (jahe)
- 1 segment turmeric (kunyit)
- 1 segment galangal (lengkoas), smashed
- 3 stalks lemongrass (sereh), smashed
- 5 kaffir lime leaves (daun jeruk)
- 3 bay leaves (daun salam)
- Salt, to taste
- Flavor enhancer (penyedap), to taste
For the Koya Topping:
- 3 garlic cloves (bawang putih), sliced
- Shrimp crackers (kerupuk udang; for a variation, use nasi uduk crackers)
Instructions:
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Prepare the Spice Paste:
- Begin by grinding the shallots, garlic, black pepper, coriander seeds, and cumin seeds into a fine paste. Add the ginger, turmeric, galangal, lemongrass, kaffir lime leaves, and bay leaves to the mix. Continue to grind until all the ingredients are well combined into a smooth paste.
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Cook the Soup:
- Heat a bit of oil in a large pot over medium heat. Add the spice paste and sauté until fragrant and the oil starts to separate from the paste.
- Add the chicken bones, chicken thighs, and chicken feet to the pot. Pour in the water and bring to a boil.
- Season the soup with salt and a flavor enhancer to taste. Lower the heat and let it simmer until the chicken is tender and cooked through.
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Prepare the Topping:
- While the soup is simmering, prepare the koya topping. Heat oil in a pan and fry the sliced garlic until golden and crispy. Remove the garlic from the pan and set aside.
- In the same pan, fry the shrimp crackers until crispy. Once fried, crush the crackers and mix them with the fried garlic.
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Assemble the Soto:
- Once the chicken is cooked, remove the chicken thighs and feet from the pot. Shred the chicken into bite-sized pieces and discard the bones. Return the shredded chicken to the pot.
- Add the soaked corn vermicelli, sliced cabbage, green onion, and celery to the soup. Let it cook for a few minutes until the vegetables are tender.
- Ladle the soup into bowls. Top each bowl with shredded chicken and a generous sprinkle of koya topping.
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Serve:
- Garnish with lime wedges and sambal to add a zesty and spicy kick to the soup. Drizzle with sweet soy sauce for extra flavor. Enjoy your Soto Ayam Ceker Bumbu Koya hot!
This Soto Ayam Ceker Bumbu Koya recipe provides a rich and savory experience with every spoonful. The combination of tender chicken, crunchy koya topping, and a fragrant broth makes it a delightful and satisfying meal. Perfect for warming up on a chilly day or impressing your guests with an authentic taste of Indonesian cuisine.
