This dish is a more spiced soup, with lemongrass, bay leaves and lime leaves, its deliciousness is guaranteed.. 🙂
Ingredients:
* 200 gram boneless chicken breast, boiled then shredded
* 1 piece carrot, sliced thin
* 200 gr vermicelli, put into normal water to soften
*100 gr bunga sedap malam (preserved vegetable), put into water to soften
* 50 gr black fungus (black ear fungus), put into water to soften, then sliced thin
* onion, chopped
* garlic, chopped
* spring onion, sliced
* 1,5 cm ginger, sliced thin
* 2 cm lemongrass, sliced thin
* 5 pcs bay leave
* 5 pcs lime leave
* salt
* white pepper
* 2 table spoons sesame oil
* 1500 ml water
Cooking steps:
* sauté garlic, onion, ginger and lemongrass in 2 tablespoons of sesame oil, stir until it smells good
* add carrot, stir 2 minutes
* add water, cook until its boiling point
* add salt and white pepper
* add shredded chicken, bunga sedap malam, and black fungus
* add bay leaves, and lime leaves, stir until everything is well-mixed
* the last, add vermicelli and spring onion, stir a while
* served while the soup is still hot/warm
“I love playing with spices for my soup, they give me a new finding in taste.” ~my thought~
Serpong, 19th December 2015, 15.48
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Sherly Hermawan writes 
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