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How to cook Mee Soto Ayam (Chicken mee soto) from scratch

Posted by Divine Chef on

A Mee Soto Ayam recipe dedicated to Thermomix users as I adapt a regular way of cooking to one that uses Thermomix (I'm guilty of having 2 Thermies) to cook. It is easier than imagined to cook from scratch but requires some pre-planning and coordination due to the ingredients required to finish off the dish to maintain the authenticity of this local hawker favourite. The spices and fresh ingredients will make a difference to the overall taste.

This is my most recent challenge by The Family for dinner a few days ago. I have never tried cooking Mee Soto with the Thermomix, so I put both my Thermies (TM31 and TM5) to the test. The picky crowd at home approved! Phew!

Buy Thermomix Singapore ChefandDivine Thermomix Recipe Mee Soto Ayam  ChefandDivine Buy Thermomix SG Recipe Mee Soto Ayam

ChefandDivine Mee Soto Ayam Thermomix Recipe Chicken Mee Soto Singapore

Ingredients for the paste (rempah)

  • 120g shallots
  • 30g garlic
  • 10g of ginger
  • 2 lemon grass white part
  • 2 inches galangal
  • 2 inch tumeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp white pepper
Directions for the paste (rempah) <Thermomix Instructions>
  1. Blend wet ingredients up to a min speed 10 until the mixture becomes a smooth paste
  2. Add oil to fry the rempah till fragrant <MC /15min/120 degree/Sp1> If you are using TM31 like me, <MC/15m/varoma/SP1, reduce to 100 degree around 8min+/- to prevent burning)
  3. Watch that the paste does not burn
  4. Last few minutes add the dry spices

 

Ingredients (soup) 

  • 1/2 chicken or 2 big boneless chicken thighs
  • 1.5 litres of water
  • 1tsp cardamoms
  • 5-6 cloves
  • 2 star anises
  • 2 lemon grass bruised
  • 8 kaffir lime leaves
  • Salt to taste (add after soup is done)
  • Fish sauce (2 TBSP)
  • 30ml oil
  • 15ml soya sauce
  • 2 TBSP TM Chicken stock powder

Directions for Soup <Thermomix cooking directions>

  1. Cook water with the ingredients & chicken <MC/30-40min/98degree/Sp 1>
  2. Add salt and fish sauce after the soup is done
  3. Remove the chicken and shred, then set aside
  4. Add the soup into the cooked rempah and cook <MC/15m/98degree/Sp 1>
  5. You can add more water if you prefer more soup (but you may need to adjust the soup ingredients and rempah accordingly)

Serving & Garnishing Ingredients

  • 1 pack of fresh hokkien noodles (400g) (blanched)
  • Some dried beehoon (soaked till soft, then blanched)
  • 1 pack of fresh bean sprouts (blanched or briefly steamed while cooking soup in varoma steam dish, you would need to change the temperature to varoma while cooking the soup if you do this for a few minutes as you do not want the sprouts too soft and soggy)
  • 3 eggs boiled (you can also steam whole eggs during the same time with your sprouts for about 10 min)
  • Fish cake (optional) - steamed with sprouts or blanched
  • Fried shallots (I usually air fry or oven bake with an oil spray over the chopped shallots)
  • Sliced red chilli
  • Chopped spring onion (roots can be added into the soup)
  • Parsley (optional can omit if your family do not like the taste like mine)

Directions for serving

  1. Place noodles into each serving bowl
  2. Add soup and garnish with shredded chicken, bean sprout, sliced fish cake, cut egg, chili spring onion, fried shallot, parsley etc

Enjoy !

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