RECIPES OF INDONESIA

Ingredients

10 cloves

3 1/2 lb

5 1/2 cup

1/2 lb

3 oz

1 tbsp

1 1/2 tsp

1 tbsp

1 tbsp

2 small limes

3

Garlic (crushes and chopped)
Chicken
Water
Bean sprouts

Dry rice vermicelli noodles or mung bean noodles
Kecap manis (sweet soya sauce)
Pepper

Salt
Peanut oil
Juice

Hard boiled eggs (sliced)
Green onions (to garnish)

Crushed potato chips or prawn crackers (to garnish)

Fried shallots (to garnish)

1. Soak noodles in cold water until they are soft
2. Blanch bean sprouts if you prefer them not too crispy
3. Crush into a paste 6 cloves of garlic, salt and pepper
4. Cut chicken into joint size pieces and place into a pot with the water and bring to the boil
5. Add the garlic paste and cook for 30 minutes (The liquid should be reduced to about 4 cups of broth)
6. Remove chicken and shred meat finely, discarding the bones and skin
7. Fry the remaining garlic in oil until golden and add to soup
8. Add lemon or lime juice and kecap manis to the soup, stir and serve
9. In one large bowl, or several small soup bowls, build layers of noodles, bean sprouts, egg slices and chicken meat
10. Pour chicken broth into each bowl and garnish with crushed potato chips or prawn crackers, green onions and fried shallots to serve

over medium heat