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Sup ayam ala mamak (chicken soup malaysian indian muslim style)

(3.50/5 - 8 votes)


SUP AYAM ALA MAMAK (CHICKEN SOUP MALAYSIAN INDIAN MUSLIM STYLE)Recipe type: Main Dish
Number of serving: 4 servings
Preparation time: 15 minutes
Cook time: 40 minutes
Ready in: 55 minutes
Difficulty: Very Easy
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Ingredients:

- 1 chicken (clean and cut into small pieces)
- 1 big onion (slice thinly half of the onion,pounded the other half)
- 4 cloves garlic (grated/pounded)
- 1 in. ginger (grated/pounded)

spices
- 1 teaspoon cumin (grind)
- 1 teaspoon fennel (grind)
- 1 tablespoon coriander (grind)
- 1 teaspoon cloves
- 1 teaspoon cardamom
- 1 star anise
- 1 piece cinnamon
- 1 tablespoon white pepper (grind)

- 2 jugs of water (according to amount of soup you want)
- 1 carrot (cut into small pieces)
- 5 pieces potato (cut into 4)
- 2 pieces tomato (wedges)
- 2 pieces fresh green chillies (cut into half lengthwise)
- 1 tablespoon corn flour (add with some water)
- 1 stalk of Chinese celery,spring onion,coriander leaves.
- 2 tablespoons oil
- salt to taste
Preparation:

Step 1: Heat oil in pot and fry onions,garlic and ginger.
Fry for 1 minute and add in the spices except pepper. Fry for 2 minutes and add in 1 jug of water.

Step 2: Stir the soup and add in the potatoes. Boil until the potatoes are soft.

Step 3: When the potato is soft,add another jug of water (the amount is according to the amount of soup you want). Add the corn flour mixture.This is to thicken the soup.

Step 4: Add the tomatoes,green chillies and carrot. Stir.
Add in the pepper,salt,chicken and the leaves (coriander,Chinese celery,spring onion).

Step 5: Add in the fried onion. This is to thicken the soup and to balance the taste of the soup.

Step 6: Boil until the chicken is cooked.

Step 7: Remove from the stove.Ready to serve. Garnish with spring onion and Chinese celery.




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By umihoney (Visit website)






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