Rujak Soto with a Twist

Ingredients

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1-inch piece of galangal, sliced 1-inch piece of galangal, sliced
• 1 turmeric leaf 1 turmeric leaf
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 cucumber, julienned 1 cucumber, julienned
• 1 cup pineapple chunks 1 cup pineapple chunks
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cup tofu, cubed and fried 1 cup tofu, cubed and fried
• 1 cup tempeh, sliced and fried 1 cup tempeh, sliced and fried
• 1 cup boiled potatoes, cubed 1 cup boiled potatoes, cubed
• 1 cup fried shallots, for garnish 1 cup fried shallots, for garnish
• 1 cup prawn crackers, for garnish 1 cup prawn crackers, for garnish
• Fresh cilantro and basil leaves, for garnish Fresh cilantro and basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 15g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil. Add the lemongrass, galangal, and turmeric leaf. Simmer for 15 minutes to infuse the flavors.
2. 2.
   Remove the lemongrass, galangal, and turmeric leaf from the broth. Stir in the tamarind paste, palm sugar, fish sauce, and lime juice. Adjust the seasoning according to your taste.
3. 3.
   In a mixing bowl, combine the cucumber, pineapple, bean sprouts, tofu, tempeh, and boiled potatoes. Toss gently to mix.
4. 4.
   Pour the peanut sauce over the salad mixture and toss until well coated.
5. 5.
   To serve, divide the salad mixture into individual bowls. Ladle the hot chicken broth over the salad. Garnish with fried shallots, prawn crackers, cilantro, and basil leaves.

Treat your ingredients with care...

• Tofu — Press the tofu before frying to remove excess moisture and achieve a crispy texture.
• Tempeh — Marinate the tempeh in soy sauce and lime juice for 15 minutes before frying to enhance its flavor.
• Prawn crackers — Fry the prawn crackers in hot oil until they puff up and turn crispy. Drain on paper towels to remove excess oil.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the peanut sauce.
• Customize the salad by adding your favorite fruits and vegetables.
• Serve the Rujak Soto with steamed rice or crusty bread for a more substantial meal.
• Make the dish ahead of time and let it sit for a few hours to allow the flavors to meld together.
• Experiment with different toppings such as crushed peanuts or fried garlic for added texture and flavor.

Serving advice

Serve the Rujak Soto hot, allowing the flavors to meld together. Garnish each bowl with a generous amount of fried shallots, prawn crackers, cilantro, and basil leaves for an appealing presentation.

Presentation advice

To create an eye-catching presentation, arrange the colorful salad ingredients in a circular pattern in the center of each bowl. Pour the hot chicken broth around the salad, allowing the vibrant colors to stand out. Top with the garnishes for an added visual appeal.