UNCLE FRED'S SOTO DE LUXE EXTRAORDINAIRE MAY 1989
PROJECT NUMBER 1 : THE SHOPPING
POULTRY SHOP: BUY THE FATTEST SOUP BUGGER YOU CAN FIND WITH THE YELLOW FAT
LELLEN AND ASK FOR ADDITIONAL LELLEN.
GROCERY STORE: 1/4 KG SOUP VEGETABLES
CHICKENBOUILLON EXTRACT BLOCK
RICE HEINEKEN WATER LEMON
TOKO : 4 PCS "BOEMBOE" SOTO PREFERABLY POWDERBAGS FROM 'SAIDJA'
3 PCS FRESH SEREH 1 LAOS ROOT
6 PCS KEMIRIE NUTS 5 LEAVES DJEROEK PEROET
5 LEAVES DAON SALAM 1 TOE GARLIC
50 GR.FRESH TJABE RAWIT VETSIN
200 GR BAWANG GORENG 1/2 LTR KETJAP MANIS
SAMBALS 1/8 LTR SESAME OIL
PROJECT NUMBER 2 : THE COOKING
FIND A BIG PAN OF ABOUT 5 LTR. DONDER IN IT THE WASHED LIGHTLY SALTED AND
PREFERABLY PLUCKED CHICKEN IN 4 PARTS DIVIDED.
INCLUDE THE LELLEN AND EXCLUDE THE INTESTINES.
ADD : SOUP VEGETABLES, BOUILLON, 1 PACK BOEMBOE, SEREH, LAOS, CRUSHED
KEMIRIE, DJEROEK P, DAON S, GARLIC SLIT IN TWO.
FILL IT TO THE RIM WITH WATER AND PUT ON FIRE.
WHEN THE BREW IS COOKING PUT FLAME LOW AND LET SIMMER FOR ABOUT
2 HOURS TILL CHICKEN IS 'DONE'.
AT INTERVALS REMOVE FOAM FROM SURFACE.
AT INTERVALS LITTLE WATER MAY BE ADDED.
WHEN CHICKEN IS DONE REMOVE IT FROM PAN AND REMOVE ALL BONES TILL
ONLY PIECES OF MEAT ARE LEFT, AS LARGE PIECES AS POSSIBLE.
FILTER THE BOUILLON FROM THE PAN THUS SEPARATING THE CONDIMENTS,
WHICH CAN BE TRASHED INTO KERRIEBAK.
NOW FIND A FRYING PAN AND PREPARE THE REMAINING 3 BAGS OF BOEMBOE AS PER
INSTRUCTIONS;
WHICH MOST LIKELY WILL READ :
ADD WATER TILL A COMPACT BALL FORMS AND FRY IN OIL.
LATELY I USE SESAME OIL WHICH ADDS MUCH TO THE FLAVOUR.
BE CAREFUL NOT TO BURN THE 'BALL' WHEN FRYING SLOWLY.
AFTER FRYING , BALL TO BE DUMPED INTO BOUILLON AND WITH A STIRRING TOOL
TO BE SLTIRRED WELL INTO THE BOUILLON.
BY NOW THE BOUILLON IS READY AND THE PIECES OF CHICKEN MEAT CAN BE
ENTERED AS WELL.
NOTE :
IF THE JOB IS WELL DONE, THE CURTAINS IN THE BEDROOM SHOULD SMELL LIKE SOTO.
PROJECT NUMBER 3 : TABLE SETTING AND SERVING
TO SERVE SOTO IT IS VERY MUCH RECOMMENDED TO OBTAIN THE SPECIAL BIG DEEP
BOWLS WHICH COME IN HANDY ALSO FOR OTHER PURPOSES SUCH AS CHIPS AND
PEANUT BOWL, GOLDFISH BOWL ETC.
FORK SPOON GLASSES NAPKINS.
CONDIMENTS ON THE TABLE : BAWANG GORENG, TJABE R, SAMBALS, KETJAP MANIS,
CUT PARTS OF LEMON.
THE DAY OF THE ACTUAL DINNER
( THE ALL ABOVE CAN BE PREPARED IN ADVANCED AND BE KEPT OVERNIGHT OR BE
FROZEN TILL CONSUMPTION).
SHOPPING :
RICE AS MUCH AS REQUIRED, 3 PREI, 3 SELDERIJ, ONE EGG PER PERSON, 1/2 KG TAUGE.
RICE TO BE PREPARED.
THE WASHED/CLEANED AND CUT VEGETABLES TO BE "BLANCHED" VERY
BRIEFLY OR JUST BE SHOWERED WITH HOT WATER TO TAKE AWAY THE INITIAL
CRUDE TASTE.
DRY WITH KITCHEN PAPERTOWEL. EGGS TO BE HARDBOILED AND CUT IN PARTS
OF 4. ALL THIS TO BE ADDED TO THE TABLE IN VARIOUS DISHES.
NOTE :
TO SAVE WALKING UP AND DOWN TO THE FRIDGE
PLACE SIX CRATES OF HEINEKEN UNDER THE TABLE.....
========
NOW FINALLY : READY TO EAT !!!!!!!!!
PLACE SOME RICE INTO THE BOWL AFTER REMOVING THE GOLDFISH, PUT ON TOP
FROM ALL CONDIMENTS/VEGETABLES ETC. ON THE TABLE A PORTION TO PERSONAL
TASTE, AND THEN FILL THE BOWL TO THE RIM WITH THE SOTO AJAM.
SELAMAT MAKAN !!!!!!!
NB
SOME PEOPLE OBJECT TO THE USE OF VETSIN. IT CAN BE USED HOWEVER, ONLY ONE
TEASPOON TO BE ADDED AND STIRRED AT THE TIME WHEN THE FRIED BOEMBOE IS ADDED
PROJECT NUMBER 1 : THE SHOPPING
POULTRY SHOP: BUY THE FATTEST SOUP BUGGER YOU CAN FIND WITH THE YELLOW FAT
LELLEN AND ASK FOR ADDITIONAL LELLEN.
GROCERY STORE: 1/4 KG SOUP VEGETABLES
CHICKENBOUILLON EXTRACT BLOCK
RICE HEINEKEN WATER LEMON
TOKO : 4 PCS "BOEMBOE" SOTO PREFERABLY POWDERBAGS FROM 'SAIDJA'
3 PCS FRESH SEREH 1 LAOS ROOT
6 PCS KEMIRIE NUTS 5 LEAVES DJEROEK PEROET
5 LEAVES DAON SALAM 1 TOE GARLIC
50 GR.FRESH TJABE RAWIT VETSIN
200 GR BAWANG GORENG 1/2 LTR KETJAP MANIS
SAMBALS 1/8 LTR SESAME OIL
PROJECT NUMBER 2 : THE COOKING
FIND A BIG PAN OF ABOUT 5 LTR. DONDER IN IT THE WASHED LIGHTLY SALTED AND
PREFERABLY PLUCKED CHICKEN IN 4 PARTS DIVIDED.
INCLUDE THE LELLEN AND EXCLUDE THE INTESTINES.
ADD : SOUP VEGETABLES, BOUILLON, 1 PACK BOEMBOE, SEREH, LAOS, CRUSHED
KEMIRIE, DJEROEK P, DAON S, GARLIC SLIT IN TWO.
FILL IT TO THE RIM WITH WATER AND PUT ON FIRE.
WHEN THE BREW IS COOKING PUT FLAME LOW AND LET SIMMER FOR ABOUT
2 HOURS TILL CHICKEN IS 'DONE'.
AT INTERVALS REMOVE FOAM FROM SURFACE.
AT INTERVALS LITTLE WATER MAY BE ADDED.
WHEN CHICKEN IS DONE REMOVE IT FROM PAN AND REMOVE ALL BONES TILL
ONLY PIECES OF MEAT ARE LEFT, AS LARGE PIECES AS POSSIBLE.
FILTER THE BOUILLON FROM THE PAN THUS SEPARATING THE CONDIMENTS,
WHICH CAN BE TRASHED INTO KERRIEBAK.
NOW FIND A FRYING PAN AND PREPARE THE REMAINING 3 BAGS OF BOEMBOE AS PER
INSTRUCTIONS;
WHICH MOST LIKELY WILL READ :
ADD WATER TILL A COMPACT BALL FORMS AND FRY IN OIL.
LATELY I USE SESAME OIL WHICH ADDS MUCH TO THE FLAVOUR.
BE CAREFUL NOT TO BURN THE 'BALL' WHEN FRYING SLOWLY.
AFTER FRYING , BALL TO BE DUMPED INTO BOUILLON AND WITH A STIRRING TOOL
TO BE SLTIRRED WELL INTO THE BOUILLON.
BY NOW THE BOUILLON IS READY AND THE PIECES OF CHICKEN MEAT CAN BE
ENTERED AS WELL.
NOTE :
IF THE JOB IS WELL DONE, THE CURTAINS IN THE BEDROOM SHOULD SMELL LIKE SOTO.
PROJECT NUMBER 3 : TABLE SETTING AND SERVING
TO SERVE SOTO IT IS VERY MUCH RECOMMENDED TO OBTAIN THE SPECIAL BIG DEEP
BOWLS WHICH COME IN HANDY ALSO FOR OTHER PURPOSES SUCH AS CHIPS AND
PEANUT BOWL, GOLDFISH BOWL ETC.
FORK SPOON GLASSES NAPKINS.
CONDIMENTS ON THE TABLE : BAWANG GORENG, TJABE R, SAMBALS, KETJAP MANIS,
CUT PARTS OF LEMON.
THE DAY OF THE ACTUAL DINNER
( THE ALL ABOVE CAN BE PREPARED IN ADVANCED AND BE KEPT OVERNIGHT OR BE
FROZEN TILL CONSUMPTION).
SHOPPING :
RICE AS MUCH AS REQUIRED, 3 PREI, 3 SELDERIJ, ONE EGG PER PERSON, 1/2 KG TAUGE.
RICE TO BE PREPARED.
THE WASHED/CLEANED AND CUT VEGETABLES TO BE "BLANCHED" VERY
BRIEFLY OR JUST BE SHOWERED WITH HOT WATER TO TAKE AWAY THE INITIAL
CRUDE TASTE.
DRY WITH KITCHEN PAPERTOWEL. EGGS TO BE HARDBOILED AND CUT IN PARTS
OF 4. ALL THIS TO BE ADDED TO THE TABLE IN VARIOUS DISHES.
NOTE :
TO SAVE WALKING UP AND DOWN TO THE FRIDGE
PLACE SIX CRATES OF HEINEKEN UNDER THE TABLE.....
========
NOW FINALLY : READY TO EAT !!!!!!!!!
PLACE SOME RICE INTO THE BOWL AFTER REMOVING THE GOLDFISH, PUT ON TOP
FROM ALL CONDIMENTS/VEGETABLES ETC. ON THE TABLE A PORTION TO PERSONAL
TASTE, AND THEN FILL THE BOWL TO THE RIM WITH THE SOTO AJAM.
SELAMAT MAKAN !!!!!!!
NB
SOME PEOPLE OBJECT TO THE USE OF VETSIN. IT CAN BE USED HOWEVER, ONLY ONE
TEASPOON TO BE ADDED AND STIRRED AT THE TIME WHEN THE FRIED BOEMBOE IS ADDED
