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Soto Ayam Ambengan
Chicken soup from Surabaya

1 chicken
2500 ml of water
5 sereh / lemongrass
10 jeruk purut leaves
2 tbsp salt
1 tbsp palm sugar
100 gr soun / glass noodle
100 gr cabbage
6 eggs, hard boiled
2 tbsp oil

13 shallots
9 cloves garlic
6 kemiri/candlenuts
5 cm kunyit
3 cm jahe

Krupuk powder:
20 gr krupuk udang / shrimp crackers
1 tbsp garlic, fried
1/4 tsp salt

Sambal rebus (see recipe)
2 spring onions
bunch celery
Lime slices/wedges

Cara Membuat:
Cut the chicken into 4 pieces. Heat in a pan the water together with the chicken, sereh and the jeruk purut and bring to the boil. Pound or grind the ingredients for the bumbu into a paste. Heat in a pan the oil and fry the bumbu for 5 minutes and add it to the chicken together with the salt and palm sugar. Cook the chicken until done. Remove the chicken and shred the meat and set aside.
Cut the cabbage into thin strips. Heat in a pan of water and blanch the cabbage and set aside. Repeat this with the soun. Cut the spring onion into small pieces as well as the celery. Grind the ingredients for the koya finely.
Put a soup bowl the soun, cabbage, meat and egg and pour the soup on top and sprinkle the koya over it. Garnish with the spring onion and celery and serve with the sambal and the lime.
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