Spices: 2 thumb size pieces
2
10
1/2
1/2 tbsp
1 1/2 tbsp
1 tbsp
1 tbsp
1.14 liters/ 40 oz
2.28 liters/ 80 oz
chicken
beef or prawn
shallots, sliced & fried
garlic, slices & fried
minced beef
potatoes, boiled & mashed
eggs
monosodium glutamate
salt
sugar
dash of pepper
sprinkle of grated nutmeg
shallots (bawang
merah), sliced & fried
spring onions
Chinese celery
bean sprouts, parboiled
lengkuas, mashed
star anise (pekek)
cloves
nutmeg (pala)
peppercorn
salt
sugar
monosodium glutamate
water
water
Directions:
To Cook: Bring
the 1.14 liters/ 40 oz water to boil, add the
beef, and simmer until tender. Remove the beef
and slice. Add 2.28 liters/ 80 oz more water to
the beef stock, bring to boil, and add the
chicken. Cook over a medium fire for 15 minutes
on each side of the chicken, or until the
chicken is cooked, remove the chicken, rinse in
cold water, and then shred the meat off the
bones. Place the bones back in the soup stock,
add the spices and two thirds of the combined
fried shallots and garlic. Simmer for 20-30
minutes. Strain.
Cutlet: Combine all ingredients
including a third of the combined fried shallots
and garlic. Form into patties and then fry in
oil.
To serve: Place
the bean sprouts, chicken, beef, garnishes, and
cutlets in individual bowls, and then pour the
hot soup over. Makes about 12 bowls.
Note: Cubes of Nasi
Tinday or potatoes may also be added.