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- 1 WHOLE CHICKEN, in pieces
- 1/2 CUP MILK
- 1 ONION, chopped
- PINCH OF NUTMEG
- PINCH OF CINNAMON
- 4 CLOVES
- 4 CLOVES GARLIC, mashed
- 100 GRAM GLASS NOODLES
- 4 EGGS, hard boiled and
quartered
- GREEN ONIONS, chopped
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- 500 GRAM MUSSELS
- 2 CUPS VEGETABLE STOCK
- 1 CUP WHITE WINE
- 1 CARROT, chopped
- 1 ONION, chopped
- 1/2 CUP CREAM
- 1/2 LEEK, sliced
- 6 THREADS OF SAFFRON
- 15 GRAM BUTTER
- 1 EGG YOLK
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Bring four cups of
water to the boil with the chicken, onion, garlic, nutmeg, cinnamon
and cloves and pepper and salt to taste. Simmer for 45 minutes. Cut
the meat off the bones and shred it thinly. Put it back into the
soup together with the glass noodles and the milk; cook this a few more minutes.
Distribute the eggs over 4 plates. pour the soup on top and sprinkle
with green onions. Serve with shrimp crackers.
This soup is a specialty from the city of
Banjarmasin in South Kalimantan. Sometimes rice cake is added,
fried cow's lung or potato fritters.
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Cook the mussels with the carrot, the leek and
the wine for 7 minutes. Take the mussels out and remove the shells.
Fry the onion in the butter, add the cooking fluid, the saffron and the vegetable
stock and pepper and salt to taste. Stir the egg yolk and the cream
together and add; heat the mixture until it almost boils, but not
entirely. Add the mussels. Put a couple of shells in plates and pour
the soup on top.
The Worldcook website has also another recipe for
mussel soup.
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