Tantalising tastes and memories from my childhood days and when I lived in Jakarta, Indonesia for a month in the late 80s.
My take on this combination of Chinese/Malay/Indonesian influenced Soto Mee dish did not start off with the right taste in my first attempt. The addition of more spices made it a satisfying meal, at least for me, and eased my craving for this dish.
1 chicken breast
2 cups chicken stock
2 stalks lemongrass
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 tablespoon ground black pepper
1 teaspoon ground ginger
2 star anise
Chinese thick yellow noodle (normally used for Singapore Hokkien mee, not to be confused with Hong Kong noodles)
1 small onion, chopped
1 cup bean sprouts
1 hard boiled egg, sliced
- Cook the chicken breast in the chicken stock. Remove and shred the cooked chicken breast. Leave aside for later use.
- Add the onion, lemon grass and spices (turmeric, coriander, pepper, star anise) into the stock and boil.
- When the soup reaches boiling point, turn the heat to simmer. Simmer the soup for 20-30 minutes. Add salt to taste.
- Preparation of the Hokkien mee. Blanch the noodles in hot water, remove and cool in cold water. Drain.
- Blanch the bean sprouts.
- To serve, add noodles to a bowl, topped with bean sprouts, shredded chicken & hard boiled egg. Ladle the hot soup over the ingredients and serve.