Otherwise known as Spicy Malay Chicken Soup! I was a little apprehensive about having this for Sunday dinner especially since my idea of great Malay food was limited to only satay and nasi lemak. It was sedap to the last drop! Here's the recipe if you decide to give it a go:
Prep time: 15 mins
Cooking time: 30 mins
1/2 chicken (cut into medium size pieces)
1 onion sliced
1 stalk serai (lemongrass) crushed
2 cm piece of galangal (crushed)
3 dried daum salam (asian bay leaves)
2 cups water
4 cloves garlic
1.5 cm kunyit (turmeric)
3/4 tsp cumin seeds
3/4 tsp fennel seeds
3/4 tsp coriander seeds
1/2 packet of mee hoon (soaked in hot water)
3 stalks of spring onions (chopped)
4 tbs fried onions
4 homemade bergedel goreng (fried potato patties)
1. Heat oil. Fry sliced onion and pounded ingredients till fragrant. Add water, serai, galangal & bay leaves. Cook till it almost starts to boil.
2. Put in chicken and salt and cook till chicken is tender. Remove chicken, shred the meat and set aside.
3. Bring the soup to a boil once more and remove from heat.
4. To serve: Dish out mee hoon into individual bowls. Add chicken meat and a bergedel. Pour in hot soup and garnish with spring onions and fried onions. Enjoy while piping hot!