Sup (soup)

There are 2 types; clear and cloudy type of soup. Clear soup contained less spices compared to cloudy soup (sup berempah).

Chicken or beef are commonly used in making sup berempah.

Sup Ayam (Chicken soup)

400 g Chicken pieces

3 tbsp Cooking oil

2 g Ginger, finely sliced

2 # Shallots, finely sliced

1 # Garlic, finely sliced

20 g Coriander stem

3 cup Water

½ # Carrot

1 # Potato

½ tbsp Salt

- - few dashes of white pepper

1. Heat oil and sauté the onion, garlic, ginger and coriander stem

2. Add in chicken pieces and cook for 2 minutes, then add water.

3. Fold in the remaining ingredients and season. Cook until the chicken is tender.

4. Just before end of cooking, add in some coriander leaves and spring onions.

Notes: Omit the ginger, carrot and potato for fish soup.

Sup Ayam berempah

600 g Chicken pieces

1 # Onion

2 # Shallots

2 # Garlic

5 g Ginger

1 ½ tbsp Chicken soup powder

¼ cup Water

30 g Coriander stem

2 # Star anise

3 # Clove

3 # Cardamoms

½ tsp Crushed black peppercorn

½ tsp Crushed white peppercorn

4 cup Water

1 tbsp Salt

½ tsp Sugar

1. Using an electric blender, blend onion, garlic, shallots and ginger.

2. Heat oil (low heat) and sauté the blended ingredients until fragrant.

3. Add in the soup powder (combined with the water), cook for 2 minutes then pour in the 4 cups water. Turn to medium heat. Allow to boil for 10 minutes then add the chicken pieces.

4. In another pan, sauté 1 # of onion (sliced), 1 # of garlic (sliced) and 3g of ginger (sliced) until fragrant then add to the soup.

5. Season. Cook until the chicken is tender.

6. Turn off the heat; sprinkle some coriander leaves, spring onions and 3 # small chilies (prick). Lid on.

Notes:

- You may jazz up the soup with 2 # of lemongrass when adding the chicken.

- This soup can be served with plain rice, cubed compressed rice and softened rice stick.

Chicken and mushroom soup – My version

300 g Chicken pieces

1 # Green onion, cut into 4 parts

1 stalk Coriander stem (small stalk)

½ # Carrot, large diced

1 # Tomato, cut into 4 parts

1 # Red chili pepper, deseeded

3 cup Water

½ tbsp Oyster sauce

1 tbsp Salt

100 g Fresh oyster mushroom

1. In a pot, boil water and fold in all the vegetables except mushroom. Cook for 5 minutes then add in the chicken pieces.

2. Add in the remaining ingredients and cook until the chicken is tender. Turn off the heat and add some coriander leaves.

3. Served plain or with rice.