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SOUP TIRTA GANGGA




Source of Recipe


Tamukami Hotel, Sanur (Bali) - Indonesia


List of Ingredients




1 small cooked chicken
100g (4oz) Chinese vermicelli (Chinese noodles)
10g (1/2 oz) dried mushrooms (Chinese morels)
2 tablespoons peanut oil
2 cloves garlic, 2 leeks
2 carrots
5 water chestnuts
100g (4oz) bamboo shoots
100g (4oz) soy bean shoots
1 litre (1 ¾ pint / 4 cups) chicken stock
1 tablespoon dry sherry
salt, pepper
300g (11 oz) pork fillet
40g (3 tablespoons) butter
150g (5 oz) ham
1-2 shallots



Cut chicken meat in fine strips


Recipe



Cut chicken meat in fine strips. Break vermicelli into whatever length you choose and soak vermicelli and mushrooms in warm water seperately.

Heat peanut oil, fry cloves of garlic until translucent, add vegetables, sliced water chestnuts, drained mushrooms, bamboo and soy shoots and stir well. Pour in chicken stock. Simmer for 10 minutes over moderate heat. Season to taste with sherry, salt and pepper.

Cut pork fillets into small strips, stir in soy sauce and leave for 20 minutes. Heat butter, add meat, fry quickly, add ham cut in fine strips, fry for 1 minute and put ham, chicken meat and vermicelli into soup. Heat soup and simmer for 5 minutes. Serve hot soup sprinkled with finely chopped shallots.