SOTO KOYA LAMONGAN

  How to Make Soto KoyaMaterial contents :1 tail ( 1kg ) chicken , cut into 2 parts ( thighs and breasts )2cm turmeric , crushed2cm ginger , crushed½ tsp salt4 sticks of leek , finely slicedWater to boil chicken to tasteCooking Oil to tasteIngredients sauce :100 g fresh shrimp , peeled , puree , saute briefly150 grams of milk wipe2 segment ginger , crushed3 cm turmeric , crushed2 cm galangal , crushed15 sheets of orange leaves3 lt of water750 ml of broth ( chicken stew former )Oil for fryingSpices that are :8 cloves of garlic7 cloves of garlic10 grains hazelnut3 tbsp salt3 tablespoons granulated sugarMaterial Koya :200gr prawn crackers , fried2 tbsp fried garlicHow to Make :
 1 . contents :
    boiled chicken in boiling water with turmeric , ginger , and salt until tender . Remove and set aside 750ml
    boiled water for broth . Fried chicken for a while so rough . Dilated thin slices of chicken meat .2 . Water soto :
     milkfish put heat water until cooked . Pick up milk , meat puree thorns waste . Enter the back
    milkfish meat into the cooking water .

    fried spices , then enter the water soup . Enter also a smooth shrimp and chicken broth . Boil and cook until fragrant aromas emerge
    Koya : mashed fried prawn crackers and fried garlic , until it becomes a smooth grain . Store in tightly closed containers that are not easily doldrums
    Presentation : take the chicken pieces to taste , pour the sauce . Sprinkle with chopped scallion and Koya . Serve with rice , chili sauce , soy sauce and lime juice .