RECIPES SOTO UDANG MEDAN

SOTO UDANG MEDAN

Soto Udang appears in the same using in Medan, North Sumatra. Originally, the Soto sellers made it from beef. Unfortunately, not everyone eats soto from beef. Not because of dislike, but not allowed for the religion of Hinduism and Buddhism. Therefore, the Lantar was thought by the sellers of Soto to make Soto Ayam. Because Medan people include creative in creating food, gradually made soto from shrimp.

Basically Soto Udang is almost the same as Soto Ayam. The same bumbunya and put on coconut milk. Although its name is Soto Udang, there is still chicken also in it. The uniqueness, if chicken Soto usually boiled after the boil, the chicken meat is directly served or fried, in this Soto prawn, the meat of the chicken after braised then Diakar.

The taste of Soto Udang is very savory because the soup is a blend of chicken broth, shrimp, and coconut milk. Although savory, it is not too heavy because it does not use too many spices. The aroma is also distinctive, vaguely smelled and tasted the scent of chickens. The staff are very nice and tasty.

Ingredients:

• 1/2 chicken tails, cut into pieces
• 1/2 tablespoons salt
• 1/4 teaspoons pepper powder
• 500 milliliter Water
• 400 grams of fresh shrimp, peeled
• 1 Salam leaves
• 1 stalk lemongrass, taken whiteness then spread
• 2 pieces of orange leaves, discarded bones
• 500 milliliter coconut milk from one grain
• 2 teaspoons salt
• 1/4 teaspoons pepper powder
• 1/2 teaspoons granulated sugar
• 1 stalk scallion, cut into
• 2 tablespoons oil for sautning

DELICATE SPICES:

• 6 shallots
• 3 cloves garlic
• 1/2 teaspoon coriander
• 2 centimetres of turmeric, burned
• 1 centimeter Ginger
• 1 centimeter galangal

HOW TO MAKE:

• Boil chicken, salt, pepper powder, and water until cooked. Measure the heat and add water to 500 milliliters.
• Remove the chicken and bake until cooked. Suwir-suwir flesh. Set aside.
• Heat oil. Stir fry delicate herbs, laurel leaves, lemongrass, and orange leaves until fragrant. Add the shrimp and stir until it changes color.
• Add chicken broth, coconut milk, salt, pepper powder, and granulated sugar. Cook until boiling.
• Add the shredded chicken and cook until cooked. Put the scallion, stir well, then lift.