Resep 100 Porsi Soto Kare Ndeso ... Menu Hajatan Kecil

Hello friends, let's cook delicious 100 portions of soto curry, first we prepare the ground spices, this is 100 grams of candlenuts, 5 tablespoons of pepper, 5 tablespoons of coriander, 5 tablespoons of dried shrimp, 250 grams of garlic, 250 grams of shallots, 5 cloves of garlic, 3 pieces of nutmeg, 5 cloves of ginger, we grind it, in addition to the general ground spices, if in my village we add red chili, we add 250 grams of red chili, we will grind all of this, in addition to that, we fry 250 grams of sliced garlic or cincang separately, this is for the ground spices, we fry it first, this is a village recipe, modification of Mbok Midut, I remove the fried garlic, I set it aside first, later for sprinkling, yes, sprinkling the broth and also sprinkling for when served. After that, we are ready to sauté 250 grams of sliced shallots so that the taste is really delicious, we sauté or fry until the color turns brown and the aroma is fragrant. Well, we set aside the garlic, yes, after the shallots turn yellow, brown and fragrant, we add the ground spices, pepper, coriander, candlenuts, garlic, shallots, chilies, nutmeg and ginger, we sauté until the color turns dark and the aroma is fragrant, yes, sauté until the water is almost gone, this is important so that later the taste of the dish is delicious, we add 200 grams of galangal and 2 fingers of cinnamon, continue to sauté, this is a bit long because there are a lot, yes, more or less I sauté it for almost 30 minutes, yes, until it is dry, until the water runs out, fragrant and oily. I add 1 tablespoon of salt first, yes, so that the seasoning is more delicious and if, for example, it is cooked tomorrow, it is safe, salt can be used to make it last, yes, after that we set aside the fine seasoning, this is the broth or broth from the country chicken, this is about 2 liters, yes, it is boiling, we set aside the country chicken, then we add the seasoning that has been sautéed until fragrant, yes, until the water runs out, until it is oily, we stir it, it is cooking together, yes, friends, after that we put it in, we prepare the coconut milk or coconut milk, this is coconut milk from 8 coconuts, the total coconut milk, water and chicken broth is 15 liters for 100 servings of curry soto, we keep stirring, we boil it, add more water, yes, so that it is enough for 15 liters, keep stirring until it boils, the color becomes beautiful because the turmeric is mixed with the chili, it has started to boil, add 5 tablespoons of salt and 2 tablespoons of MSG while stirring, also add 5 tablespoons of broth powder, 5 tablespoons of brown sugar, so that it tastes really Javanese, then 15 pieces of lemongrass, 5 pieces of scallions, 15 pieces of bay leaves, 5 pieces of celery leaves and 15 pieces of kaffir lime leaves and 5 tomatoes, yes, we boil it, yes, this is the broth powder, yes, we add a total of 5 tablespoons of salt, then the last sprinkle with 5 tablespoons of fried garlic and 5 tablespoons of fried shallots, this is after tasting it, it's okay, friends, it's cooked, yes, it's been boiling for about 30 minutes, ready to serve, now how to serve it, the filling for 100 servings, we make 1 kg of fried shrimp, 1 kg of vermicelli, 1 kg of steamed thinly sliced ​​carrots, 1 kg of steamed cabbage, 500 grams of fried bird's eye chili, fried shallots and 250 grams of sliced ​​celery leaves, pounded in a plate, ready to be poured with the curry soto broth, friends, it's really great,