Q: Why don't cannibals eat clowns?
A: Because they taste funny.
If you have a funny food related joke, send it to me at
mailto:Jokes@wwrecipes.com. Please make sure that it is "G" rated
(suitable for all members of the family) and preferably not too long.
And remember, it has to be a joke about food (one way or another) and
it would be nice if it were funny too.
Today's contribution to Soup Week takes me back to my Indonesian days.
My parents lived in Jakarta during my college years, and I had the
good fortune to spend many months there in the mid '70s. Soto ayam
(chicken soup) was served in one form or another in every eating
establishment I ever patronized, from fancy hotel dining rooms to
street vendors' stalls. This is the Indonesian equivalent of "Mom's
chicken noodle soup".
Soto Ayam Kuning (Indonesian Chicken Soup)
2 oz (60 g) cellophane noodles
2 to 2+1/2 lbs (1 to 1.5 Kg) chicken pieces
1 medium sized onion, peeled and cut into quarters
1/4 cup (60 ml) coarsely chopped celery leaves
8 cups (2 L) water
2 Tbs (30 ml) vegetable oil
2 bay (laurel) leaves
2 blades fresh lemon grass, tied together in a knot,
or 1/4 tsp (1 ml) powdered sereh (powdered lemon grass)
or one strip of lemon rind, about 1x1/2 in (2.5x1 cm)
1 tsp (5 ml) finely chopped garlic
1 tsp (5 ml) finely grated ginger root
1/2 tsp (2 ml) turmeric
Salt and freshly ground black pepper to taste
2 hard-cooked egg, the whites finely chopped and the
yolks pressed through a fine sieve
1 scallion (green onion, spring onion),
green part only, finely chopped
Soak the noodles in cold water for 30 minutes. Drain and chop into 2
inch (5 cm) pieces and set aside. Combine the chicken, onion, and
celery leaves in a large pot. Add the water and bring to a boil over
high heat. Reduce the heat to a simmer, cover partially, and cook for
30 minutes. Remove the chicken pieces and allow to cool enough to
handle. Strain the broth through a clean dish towel or several layers
of cheesecloth and reserve. Remove the skin from the chicken, and
remove the meat from the bones. Discard the skin and bones, and cut
the meat into strips about 1/8 inch (5 mm) wide and 1 to 2 inches (3
to 5 cm) long. Dry the pot completely and heat the vegetable oil in
it over moderate heat. Add the bay leaves, lemon grass (or sereh, or
lemon rind), and garlic, and stir for about 2 minutes. Be careful not
to burn the garlic. Stir in the ginger and turmeric, and add the
reserved broth. Bring to a boil over high heat, and add the noodles.
Reduce the heat to a simmer and cook for 5 minutes, uncovered, until
the noodles are tender. If using fresh lemon grass leaves or lemon
rind, remove and discard them now, and adjust the seasoning with salt
and pepper. To serve, place the chicken strips in the bottom of
individual serving bowls and ladle the soup over them. Sprinkle the
surface with the egg whites, egg yolks, and scallion greens, and serve
immediately. Serves 6 to 8.