#27 Bagedil Bomb Soto

It has been forever since I last updated my blog!! So for a start, here's a recipe I got from Chef Amri in Koji Cooks. His recipe was pretty much complicated, and that's not allowed in this blog. So here goes!

 

Ingredients:

 

PART A
2 medium sized onions
2 cloves of garlic
About 4 cm ginger
(All these ingredients need to be blended until it becomes puree)
4 tablespoon Soup powder (rempah sup; can be of any brand, i used Adabi)
Water
Salt
Pepper
1 cinnamon stick
3 star anise
4 cloves
4 cardamom seeds
Half a nutmeg
Parsley (chopped until you get about 3 tbsp)
1 stick of lemongrass
Half a chicken

 

PART B
About 6 medium to small sized potatoes
(Skin peeled & scalloped)
5 tbsp fried shallots
Chopped spring onions
(Roughly end up with about 5 tbsp as well)
Salt to taste
1 Egg beaten up

 

Instructions:

 

First and foremost, heat some oil in a pot. When the oil is heated, add in the pureed onion + garlic + ginger, and stir. Take the lemongrass, cut the ends and using mortar & pestle (batu lesung) hit hard on the bottom part of the lemongrass once. Add that in to your pot. Stir until you can smell the aroma. After which, add in your 4 spices. The nutmeg needs to be pounded until it becomes powder form, and then added in the pot as well.

 

Add some water to the soup mixture little by little until you get a paste but it should not be so thick. Add in to the pot. Stir the mixture before adding in about 1.5 litre of water and mix thoroughly so there won't be any blobs of soup paste. Let it boil for about 20 minutes before adding in your chicken. Once the chicken in added, put in low flame to let the chicken cook and all the flavours to be absorbed by the chicken.

 

Meanwhile, you can pan fry the scalloped potatoes. Fry until golden. Then cool off the potato. After it has been cooled down, mash the potatoes up, and add it the spring onions, fried shallots and just a pinch of salt. Make sure you mix it thoroughly or your bagedil will end up tasting salty. I added 1 tsp of cinnamon powder but this is optional. After which, make them into a ball. I managed to make 3 balls out of 6 potatoes. It is really up to you how big you want your potato balls to be. Once that is done, roll it in egg that you have beaten up, and then pan fry the bagedil. Don't deep fry. Keep rolling the bagedil so it is evenly cooked.

 

Once your soup is cooked, add in the parsley, and turn off the heat. Place your bagedil in a bowl, and pour the soup around it. Serve with fried shallots and chilli padi with soya sauce to give it a kick. Happy trying people! ;)