It’s simple for me to know when I’m homesick. I start craving for food which I wouldn’t usually choose to eat if I were back home. Mee soto is just one of these. I’d skip mee soto for something else on the menu. But it’s my dad’s favorite and usually when I have to get a packet for him, it’s got to be laden with the spicy chilli condiment that it comes with and always a begedel (potato patties) to go along. Because it’s always so readily available at any Malay eating stall, there was no need to know how to cook it. Unfortunately, it’s either do, or die yearning here. And thanks to Bro Rozzan for his lovely recipe, which I believe is definitely the healthiest version of mee soto that I have ever consumed, I truly enjoyed my lunch….and dinner. Nothing like food to chase those silly blues away. Hmmm…now to wait for my next craving….

Ingredients: Makes 8 serving portions
vermicelli or yellow noodles/spaghetti - blanched in boiling water until tender and drained
half a chicken - cut into large portions
1.5 l chicken broth
1 l water
400 ml or 1 can of coconut milk
1 large onion - sliced
3 stalks lemon grass, bruised
2.5 cm galangal, bruised
1 cinnamon
5 cardamoms
8 cloves
1 tsp sugar
salt to taste
200 ml oil

Spices:
3 tbs coriander seeds }
3 tbs fennel seeds }
2 tbs cumin seeds} — pan fried until brown and fragrant then ground into powder
1 tsp white pepper

Blended Ingredients:
3 onions
1 tbsp ginger garlic paste
3 cm fresh tumeric

Garnish:
spring onion - sliced into 1/2 inch
shredded cooked chicken meat
blanched bean sprouts (optional)
Chinese parsley - chopped (optional)
fried onions (optional)
potato patties (optional)
chilli condiment (optional)

Method:

1. Heat oil and fry the sliced onion until light brown.



2. Add cinnamon, cardamoms, cloves, lemon grass and galangal. Fry for a little while until fragrant.



3. Add the ground ingredients and continue to fry for a little while until fragrant.





4. Add the spices and stir to combine.



5. Add chicken pieces, chicken stock, water, coconut milk, salt and sugar.



6. Bring to a boil, stirring occasionally. Then lower the fire and let the chicken cook.
7. When the chicken is cooked, remove from the pot and shred. Set it aside.
8. Blanch the noodles and the bean sprouts.
9. To serve, put noodle in a bowl, pour the gravy and sprinkle with shredded chicken and the rest of the condiments.

Tips:

• I used the leftover chicken stock which I had frozen from the Hainanese Chicken Rice I prepared a few days ago.
• Instead of chicken stock, use water but you should use a whole chicken to get a stronger flavor.
• A great way to save time if to start boiling the potatoes while you prepare the spices for frying. And prepare the patties while the chicken is cooking.