Mee Soto

Mee Soto is one of our favourite and most nostalgic dishes to have especially during Hari Raya.

Its aromatic and hearty broth brings back primary school canteen Malay stall vibes; an extra comforting bowl of noodles.

Adding a Begedil is a great way to soak up all the flavours of the soup and makes for a filling meal. We’ve got a Begedil recipe hack (15mins tops) here

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200 g Red onions
8 cloves Garlic
40 g Ginger
2 Lemongrass (white part)
8 Candlenut
1 tsp Turmeric powder
1 tbsp Coriander powder
1 tsp Cumin powder
3 tbsp Water
4 tbsp Cooking oil
20 Cardamom pods
5 Star anise
10 Cloves
1 Cinnamon stick
1 whole Chicken
2 litres Water
2 tbsp Salt
1 tbsp Sugar
500 g Yellow noodles
200 g Beansprouts
4 boiled Eggs
Fried Shallots



In a blender, add all ingredients under rempah, blend until smooth, add a bit of water to if needed.

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In a large pot over medium heat, add cooking oil, add cardamom pods, star anise, cloves, cinnamon stick and stir fry until fragrant.

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Add in rempah paste and stir fry until fragrant and slightly dry.

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Add in chopped whole chicken and water. Bring to a boil and season with salt and sugar. Cover and simmer for about 1.5 to 2 hours.

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Remove chicken pieces and spices, set aside.

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Once slightly cooled, shred chicken and cover to store.

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To assemble, blanch yellow noodles and bean sprouts, transfer to a bowl.

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Top with shredded chicken and broth.

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Add boiled egg, garnish with fried shallots and coriander.

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