SOTO KOYA LAMONGAN
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 .