Soto capitulated

This scrumptious delicacies and specialties of the island of Java so for those of you who have not had time to come to Indonesia you can enjoy in your home. Here's how to make it:

Image soto capitulated

Materials:

• 6 pieces of chicken heads
• 1 bay leaf
• 1 stalk lemongrass, crushed
• 2 lime leaves, remove the leaves bones
• 3 ½ teaspoon salt
• 3 tsp sugar
• 750 ml thin coconut milk from 1 coconut
• 500 ml thick coconut milk from 1 coconut
• 2 tablespoons oil, for frying

Seasonings, puree:

• 8 red onions
• 3 cloves garlic
• 6 curly red chilies
• 2 red chilies
• 3 pieces of red chili sauce
• 2 cm galangal
• 3 eggs hazelnut, toasted
• ½ tsp coriander grains
• ¼ tsp cumin
• ¼ teaspoon nutmeg
• 2 cm turmeric, burned
• 1 cm ginger

Complement:

• 5 pieces of rice cake
• 1 piece of tofu, fried
• 150 grams of bean sprouts, brewed
• 3 eggs boiled
• 5 teaspoons soy sauce
• 250 grams of cracker
• 5 tablespoons soy sauce
• 2 tablespoons fried onions, for sprinkling

How to cook:

1. Heat the oil. Saute ground spices, bay leaves, lemon grass and lime leaves until fragrant.
2. Enter the chicken head. Stir until it changes color.
3. Enter the thin coconut milk, salt, and sugar. Cook until chicken is cooked.
4. Pour the coconut milk. Cook, stirring until boiling.
5. Serve cake in a bowl. Add the tofu, bean sprouts, and boiled eggs. Flush hot sauce along with the chicken.
6. Sprinkle fried shallots. Add soy sauce on top. Serve with crackers.