Jabchai Yaowalak
chicken and egg soup

6 drumsticks
5 paksoy /baksoy stems and leaves
200 gr cabbage
150 gr tahu/tofu
6 cloves garlic
12 coriander seeds
1 tsp black pepper
1/2 tsp salt
1 tsp fivespices powder
3 tbsp kecap asin (light soy sauce)
2 tbsp kecap manis (sweet dark soy sauce)
2 tbsp palmsugar
4 hard boiled eggs
1750 ml water
4 tbsp oil

Pound thegarlic, the pepper, the salt, the coriander and the fivespices into a paste. Rub the drumsticks with the paste. Cut the tahu/tofu into small cubes (2cm) and cut the cabbage and the paksoy into pieces (1-2 cm). Heat in a pan the oil and fry the drumsticks with the paste golden brown. Then add the remaining ingredients ans let is simmer for 60 minutes. The eggs should be whole.

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