Susi Soto

Hot soup, a delicious home cooking to prevent common colds.  The weather is cooler, and it is late Autumn, we must get ready for Winter, to keep fit, well and healthy.
The soup is chicken soup Javanese style (cooked my way) based on Soto.  I cooked for the family since we have been having a mild cold, it helped us to get better.

Soto-Chicken Soup
After the spices have cooked and released the fragrance, add in the whole chicken to braise
Cooking the herb and spices.



Turn the chicken over, and continue to braise for 10 minutes
Add and stir in two-litre hot water and continue cooking for 19 minutes over medium-high heat.









You don’t need the recipe for this soup, but I love to give you what you need to cook this delicious soup.

The Ingredients: Spices and fragrant herbs (turmeric powder, white pepper powder, nutmeg, fresh lemon grass, fresh ginger and fresh kaffir lime leaves).  And chopped brown onion, garlic and lemon juice)

The meat: a whole bird chicken, wash, and dry.  Fill the cavity with a heaped teaspoon salt, crushed fresh ginger, kaffir lime leaves and lemon juice.  Keep aside.

Parsley and Fried Shallots

This is what I did.
In a big pot,  I sauteed the spices and fragrant herbs for a few minutes, add in a cup of hot water.
Add in the chicken and cook over medium heat for 6 minutes, place the lid on.
Turn the chicken over to cook the other side, and lower the heat, and with the lid on cook for 10 minutes further.  Add some vegetables-carrots, cabbage, spring onion and parsley and add salt to taste.
Now, add in 3 litres of hot water, bring to a gentle simmer, and continue cooking the chicken in the broth for 35 minutes.  Add two teaspoons of sugar to balance the flavour, and adjust the salt, you may need a little extra salt.
To get a better rich broth and a tender meat of the chicken, leave the pot over a very low heat for another 25 minutes.

Serve the soup hot with some chunk of the chicken meat, garnished with fresh parsley, fried shallots and a bowl of steamed rice.
I love to cook the soup throughout the year, and it is very good for colds.  It is raining and wet outside, better be staying in to keep warm.  I think we are on amend now.  Indeed thanks to the soup.

The soup has delicious colourful clear broth, it is simple enough to prepare and the ingredients are easily accessible in the market or supermarkets.  Have Fun in the Kitchen.  Happy Cooking!


Until Nex Post


Potted Plants

Potted Fig plants in my garden are not doing so well,  the fig trees have a few fruits but they will never make it to our table. Well, how wrong I was, nine fig fruits were harvested and they were good enough, not the best but they were sweets and enjoyable to eat.
Two Potted Fig Trees

The fruits were not large, but they have gone a long way, they were eaten fresh, a couple of fruits were useful for garnishes.

The baked middle – eastern flavour chicken was so right to be served with fresh fruit. The spiced chicken was complemented by the delicious fresh fig, it worked well together.

I would have cooked a rice dish with plenty of dried fruit such as apricot and currant to serve with the chicken but I did not need too, we had the fresh fig instead. Green salad with fresh fig is my favourite.
Fresh Fig to garnish sponge cake, not only looks pretty but tastes delicious. We enjoyed these leftover sponge cake from the grandkids last visit.

A New Potted Fruit Plant.
The Potted Espalier Apple Fuji is doing great it has seventeen apples, and I believe they are turning to red soon. I had a question about it, indeed there is a shade of red already. In two months I shall harvest the apples, it is exciting to have something to look forward too.

The apple is turning to a better colour, from green to reddish colour.,
I hope in six weeks time is going to be the harvest, seventeen apples from the potted tree. This time we shall enjoy the fresh fruit, poached apples and apple pies or strudel are easily prepared from the apple of the marketplace.

Beautiful Potted Herb this time of the year is rosemary, love this blue and purplish colour.

It is lovely to garnish savoury or cake for the presentation of the dishes.
The rosemary herb is so good to add to stew, lamb dishes, roast lamb or roast chicken.
Add into savoury scones or home baked olive bread with rosemary is delicious.
Every garden should have this herb, it is very useful.

The Indian Rope Hoya have grown taller and very well established. At the moment it has no flower, but the leaves are shiny and beautiful. It has been flowering once since I got it from my dear Eileen.

Other Potted Hoya has multiplied as the new plants from the cutting are growing successfully.


Potted Abutilon
It is not only a pretty plant with beautiful flowers and lovely leaves but they are deliciously cooked.

Fried abutilon Leaves

Just to catch up what is happening in my garden in regards to my potted plants, overall they are good.  It is late Autumn and moving around the potted plants is a must, such as potted orchids, potted lemongrass, ginger, indeed I am heading a big task. It needs to be done, some of them have to be protected from the cold.


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In my kitchen a place that I could be me and enjoy cooking this lovely food.

Certain things that I have to remember how to serve the food and beautiful dishes are flavours, textures that working together and compliment one another.

The day of baking bread, I prepare a soup to serve within a cold weather.
Love to have a bowl of soup served with bread and butter.  It is a complete meal for us.

 Earthy lentil soup with home baked sourdough Tabatier

Roasted Leg of Lamb garnished with roasted pumpkin and peas.  The whole roasted pumpkin used as a bowl to hold the peas looks very inviting for children enjoying the vegetables.

Beautiful light meringue topped with whipped cream and dressed with fresh fruits.  Berries are perfect for it, these raspberries bring the flavour better, they cut the sweetness of the meringue which adds the deliciousness of the meringue.

Fresh fig to garnish a sliced of cake is a celebration of the sweet. 

Meatballs soup in clear broth (bakso) tastes better with garnishes and adding a little vegetables cut the richness of the meat the flavour.
This soup is my favourite soup, often I cook in my kitchen and enjoy by my family too.

Fresh Fruits
What would you do with fresh fruits?  Serve as they are with fresh mints.
I dressed them up with honey or served with dipping sauce.

Pie with a crispy pastry.   I could do anything else. it goes so well with a green leafy salad. Add some fresh cheese if you wish.

Salad and meat dish served with yellow rice is good, it looks pretty and taste delicious.

Double cooked beef empal is served with steamed white rice.  And the braised whole chicken is excellent to serve with steamed white rice, and pickled cucumber is the garnish.

The baked whole chicken I would match up with baked potato and a salad or vegetables for the garnish.

Roast Beef Rib is the best to be served with its gravy and Yorkshire pudding for the garnish.

These are just samples what dishes you could match up, as what dish could pair up with the drink wine.  In my kitchen, cooking is fun.


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