Soto Pamekasan

This fresh fry dish is best eaten while warm. It's suitable for fine dining in the rainy season. If not problematic with the fat and cholesterol in your body, this dish can be equipped with potato cakes, corned beef patties, or fried chicken. Good luck!


* 2 chicken breasts
* 10 pairs of chicken claws
* 1 potato
* 50 g of bean sprouts, soaked briefly in hot water, drained
* 50 g of glass noodles, soaked in hot water, drained
* 1 stalk of spring onion, cut into 1 cm
* 1 egg, hard-boiled, divided into 8
* Fried onions
* Salt
* Granulated sugar
* Pepper
* Lemon slices
* 1 l of water
* 4 pcs of rice cakes

Mashed seasoning:

* 3 cloves of garlic
* 3 red onions
* 2 red chilies, seeded
* ½ tsp. of shrimp paste
* 1 cm of ginger

How to make:

* Once the potatoes are peeled, slice thinly. Fry until dry. Set aside.
* Boil the water. Add chicken, claws, and crushed spices. Add salt.
* Once the chicken is almost tender, put sugar, pepper, and chives. Taste.
* Lift the chicken, shredded.


* Arrange rice cakes which had been cut in the plate.
* Give sprouts, glass noodles, shredded chicken, and sliced boiled eggs.
* Pour the soup broth to taste.
* Add potato chips and fried onions. Drizzle the lime juice.
* Eat while warm.

For 4 servings.

Nutritional facts per serving:

* Calorie: 149 kcal
* Protein: 12.4 g
* Fat: 3.3 g
* Carbohydrate: 17.3 g
* Cholesterol: 91.5 mg
* Fiber: 1 g

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