Soto Banjar

Soto Banjar, derived from Indonesian Borneo.
Every region in Indonesia has a characteristic way of cooking Soto.
Cooking it is presented is suitable for all situations.
Especially living in a cold country, warm, delicious and steady.
Now Amanda share a recipe Soto From Banjar Borneo, Let's go to the kichen.

Making material Soto Banjar:
1 whole chicken, cut into 4 parts
2 liters of water
250 cc of liquid milk
¼ grains of nutmeg
3 cardamom pods
10 cm cinnamon
2 cloves item
salt to taste
oil for frying

Softened seasoning:
10 red onions
5 cloves of garlic
1 tsp pepper grains

Supplementary Material:
12 pieces of potato fritters
100 g glass noodles soaked in hot water until soft, drain
6 hard-boiled eggs, cut into pieces
4 tbsp fried shallots
2 scallions, thinly sliced
1 stalk celery, finely sliced
   soy sauce and lime juice to taste

How to Make Recipes Indonesia Soto Banjar:
1. Boil water in a saucepan with the chicken and salt to taste to chicken
     cooked and tender. Remove the chicken and set aside. Leave the chicken in boiling water
     about 1¾ pint pot for soup.
2. Remove chicken meat from bones. Diced chicken shaped or
     shredded. Set aside.
3. Prepare a skillet, heat a little oil over medium heat. Stir-fry seasoning
     that has been refined in a skillet until fragrant. Lift.
4. Enter the saute the ingredients into the chicken broth along with cinnamon,
    nutmeg, cloves
    and cardamom, then bring to a boil. Add milk and stir well.
    Remove and place in a serving bowl and serve together with sauce and
    complementary.

Serve while warm, see you in the next recipe.