4 chopped shallots
3 chopped garlic
5 candle nuts (roasted and ground) Kemiri, Naga Candle Nuts
1 teaspoon ground turmeric Various Spices Rotary Brand, 2.6 oz
1 tbls oil
2 stalk lemon grass Daun Sereh
2 Salam leaves Daun Salam
2 pounds boneless and skinless chicken
1 cup water
5 cups chicken broth
salt and pepper
4 ounces dried bean thread
Hard boil eggs
Bean sprouts (steamed)
Shredded cabbage (steamed)
Potato chips or Fried emping Rotary Emping Melinjo Mentah, Padi Oat Crackers (Raw) 250 gr
Fried shallots Bawang Goreng, Fried Onion (340 gr)
Fresh celery/cilantro leaves
Chopped green onion
Sambal Cap Ibu - Badjak
Stir in ground shallots, garlic, candle nuts, and turmeric in a pan over high heat about 2 minutes or until slightly golden brown. Add chicken and brown the meat a little bit. Add salt and pepper
Trim stem end and any tough leaves off lemon grass and pull off coarse outer layer. Crush stalk with the back of a knife. Add the lemon grass and salam leaves into pan.
Add water and chicken broth into the pan cover and bring to a boil. Reduce heat to low and simmer until the meat are no longer pink in the center for about 20-25 minutes.
Lift out chicken and let cool at least 15 minutes and shred to pieces.
Season broth with salt and pepper to taste.
In a big bowl, pour hot water over bean thread noodle. Let stand until the noodles are tender to bite, about 5 minutes; drain.
To serve, arrange some bean thread noodles, cabbage, bean sprouts, green onions, celery/cilantro, egg wedges, potato chips, fried shallot. Pour soup over it and serve hot with sambal and lime wedges.