- 2 Onions
- 2 bulbs Garlic
- 1 large piece of about 10cm Ginger
- 4 stalks Lemongrass
- 1 large bunch Celery leaves
- 4,5 liters Water or vegetable broth
- for 3 liters (only if using water) Vegetable stock cubes
Sambal kecap/kecap sambal
- 10 Garlic cloves
- 2 or 3 Madame Jeanette/Suriname pepper
- 150ml Sweet soy sauce/Kecap manis
- 50ml Soy sauce
- 5 teaspoons Brown sugar
- 160 gram Vegan chick'un pieces
- 200 gram Bean sprouts
- So-oen mix (fried vermicelli, crispy onions, potato chips)
- Extra for garnish Celery leaves
The broth part 1
For the broth ingredients, you don't have to take off any off the peels!
Sambal kecap/kecap sambal part 1
Peel and roughly chop 10 cloves of garlic and put these in a food processor.
Sambal kecap/kecap sambal part 2
Add the sweet soy sauce, the regular soy sauce, the garlic/pepper mixture, and the brown sugar to a small saucepan and put it on a medium-low heat. Slowly bring it to a boil while stirring constantly. It boils over in a matter of seconds and will spill all over your stove. If it does start to boil over, simply take it off the heat immediately and stir with your spoon. Then put it back on the heat.
Cook the rice according to the package instructions, I use a rice cooker for this.
The broth part 2
After a few hours of simmering, your broth should be reduced to 3,5 liters. Take another pot and put a collander on top. Strain out all the vegetables into the new pot. If your pot has those lines it should be at 3 liters. But it's okay if it's more or less. If you used vegetable broth, your soup is done. Just keep it warm until you're ready to serve so you can go to the next step.
Assembling the bowls and serving
Take the serving bowls and let people put the toppings in their own bowls. Add a bit of everything to your bowl. Then Fill the bowls with broth. Small warning about the sambal, it is spicy! Especially if you kept in the seeds and added in more than 1 pepper. I said this to my friends as well and they did not believe me at first. In the video you see me add quite a bit of the sambal. I am used to it and grew up eating this (and I add in way more off camera). Add in a bit at a time and taste.
Note: The nutritional value is for 1 portion without the so-oen as I couldn't find any nutritional values for it.