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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