Malay Mee Soto

Recipe for Malay Noodles, Mee Soto. Singaporean all time Hawker Food favourites.

Printable RecipesMee Soto Recipe

  • 1 small to medium sizes chicken– cut into 8-10 pieces. (In a big pot, put some water and blanched the chicken to get rid of the blood. Throw away the water after used. Slightly rinse the chicken to get rid of any blood clot. Put aside.)
Ingredients To Blend:
  • 3 cloves of garlic
  • 1 big onion
  • 1 inch young ginger
  • 1.5 inch galangal - thinly sliced
Other Ingredients:
  • 2 stalk lemongrass - bruised
  • 1 cinnamon stick
  • 5 cloves
  • 2 star anises
  • 4 cardamoms
  • 2 tsp fennel powder
  • 2 tsp cumin power 
  • 4 tsp coriander powder
  • 2 litres water 
  • salt to taste
  • 2 tablespoon cooking oil 
  • 250 grams of vermicelli – blanched
  • 250 grams of yellow mee – blanched
  • 50 grams of bean sprout – blanched
  • Some chopped spring onion
  • Some chopped Chinese celery
  • Fried shallots

    1. In a pot, heat the oil. Add cinnamon stick, lemongrass, cloves, star anise and cardamoms. Sautee until fragrant.
    2. Add in the gounded ingredients, fennel, cumin and coriander powder. Stir continously until fragrant.
    3. Add water and chicken, simmer it under low to medium heat to about 30 min. Add in salt and cook until chicken is tender.
    4. Take the chicken out and let them cool, shred and set aside.
    5. Add in more water if necessary if the gravy becomes too thick.
    6. To serve, place some noodles in a bowl, topped with shredded chicken, bergedil (potato cake), beans prouts, and pour hot soup over. Garnish with chopped spring onions, celery and fried shallots.

    Malay Mee Soto Malay Mee Soto Reviewed by Resepi Sedap & Mudah on December 24, 2017 Rating: 5
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