Soto Ayam.
For the soup/broth:
smash 1 serai/lemongrass, 1 inch galangal/lengkuas and 1/2 inch ginger.

Put in a pot with chicken bones, 1 pc cinnamon/kayu manis, 1 star anise and enough water.
Simmer to extract broth.
Drain to remove bones and the other ingredients.
Pour back broth in pot, add chicken pieces (or remove, set aside for adding atop of Soto) and simmer.
Season with salt and pepper.

For sambal/chilli dip:
mix chopped red chilies,
sweet soy sauce,
belacan powder,
calamansi lime juice and
a tiny pinch of salt (all ingredients as needed).

Add blanched mee hoon in a bowl,
pour soup,
garnish with soup leaves, spring onion and
fried shallots and serve with sambal.
#SotoAyam
#MalayFood
#NoodleDish
#NavaKrishnan
#navascooking

Tub Tim Krob (red rubies with coconut milk)
#ThaiDessert
Though generally it’s water chestnuts for red rubies, I used sengkuang/sweet turnip and turned out fab as well.

#recipe:
Cut turnip into cubes and soak in water with red colouring (for about 30 mins).
Add 1 cup cassava/tepung ubi in a zip lock bag, add turnip and coat all over.
Shake off excess flour (see pic) and put in boiling water.

Simmer for 3 mins, drain and plunge in ice water.
To serve, put rubies in a bowl, add coconut milk (add a pinch of salt), sugar syrup (simmer sugar with pandan leaves) and ice cubes (optional).

#dessert
#navascooking
#NavaKrishnan