A spicy chicken soup done Malay style

Ingredients:

1
0.5 kg/ 1 lb

Combine & set aside a third for the cutlets:
10
10 cloves

Cutlet:
200 g/ 1/2 lb
0.5 kg/ 1 lb
2
1 tsp
1 tsp
1/2 tsp
 

Garnishes:
30


0.6 kg/ 1 kt

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:

1. 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.

2. Cutlet: Combine all ingredients including a third of the combined fried shallots and garlic. Form into patties and then fry in oil.

3. 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.