This Surinamese soup is one of the recipes that Dafne's mother learned during the cooking lessons of grandma Carmen. The origin of this well-known Surinamese recipe lies in Java. When the Javanese immigrants came to Suriname long ago, they missed their 'Soto soup' so much that they made their own variant with locally available ingredients. And don't blame them, because this soup is delicious! Are you a big eater? Then add a little boiled rice to the soup as an extra filling.
Preparation time: 3 - 4 hours
Cooking time: 45 minutes
Fill a large stockpot with 5 liters of hot water and add the stock cubes.
Add the fresh galangal, salam leaves, allspice and chicken legs to the pan.
Cook the stock and let it simmer for at least 3 to 4 hours on low heat. Preferably half a day.
Step 1: Prepare the chicken
After a few hours, remove the chicken legs from the stock and let it cool for a while (keep the stock on low heat)
When the chicken has cooled down, remove the meat from the bone and tear the chicken apart into small pieces by hand.
Then put a dash of sunflower oil in a wok. Once the oil is hot, add the chicken with some salt and pepper to taste and stir-fry the mixture.
When the chicken is a bit crispy, set it aside.
Step 2: Prepare the Vermicelli
Cover a clean wokpan with a layer of new sunflower oil and let it get very hot.
Add the Chinese vermicelli in small portions and fry briefly in the oil. Turn it over halfway. Remove from the pan before it becomes brown.
Set the fried vermicelli aside.
Step 3: Prepare the onions
Chop the white onions and let the oil (possibly the same) heat up again.
Fry the onion in the oil until it turns brown.
Set the baked onions aside.
Step 4: Make the sauce
Chop the garlic finely and mix it with the soy sauce.
Optional: finely chop a hot pepper and add it to the sauce as well.
Step 5. Prepare the rest of the ingredients
Boil the eggs and peel them.
Finely chop the celery.
Have the chip fries and bean sprouts ready for serving.
Preferably strain the stock, so that you have a clear stock. Warm it up before serving.
Step 6. Serve the saoto soup
Put some of all the 'dry' ingredients on a deep plate: first the chicken, then the bean sprouts, celery, potato chips, fried onions, the egg and then the vermicelli on top.
Then add the stock to the plate over the ingredients until the plate is filled.
Finally, add a little soy sauce to taste.
Nyan switi! ('Enjoy your meal')
Curious about how Alies learned to cook during the Surinamese cooking lessons of Eric's mother? They are happy to tell you more about it.
6 stock cubes
2 cm fresh galangal
4 salam leaves
1 tbsp allspice grains
6 chicken legs
500 grams of Chinese vermicelli
4 white onions
50 ml soy sauce
4 cloves of garlic
40 grams celery
150 grams of potato chips
500 grams bean sprouts
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