Thursday, August 28, 2008
Soto Ayam by Energy-saving Thermal Cooker
Ta da! Homemade soto ayam - chicken soup Malay-style, with ketupat (steamed pressed rice) and shredded chicken, topped with two begedil (potato cutlets), beansprouts, coriander, fried shallots and a dollop of wicked red chili paste. OK, we cheated with ready-made rempah (spices) - some days we all need a shortcut.
For our energy shortcut, we used a thermal magic cooker.
This totally non-electric thermal cooker works by retaining heat like a thermos flask. All you need to do is boil stuff using the inner metal pot for a few minutes, put that pot into its thermal case and let the food cook in their own heat. Even chicken bones can turn soft after a few hours. Best thing is, you don't have to keep an eye on the fire, unlike with regular boiling. No spilling, burning or drying out.
It's even got an upper tray which we found just nifty for warming up the ketupat (steamed rice patties/cakes) for the soto ayam. Good for heating up a second dish too.
I first saw this pot in a blog called Youcookieat (which I incidentally wish was more active cos it's got great step-by-step photos). Then keropokman and southernoise extolled the pot's energy-saving virtues and versatility. I was sold! I got this in mid-June and have since experimented with pork rib soup, beef stew, chicken rendang, sweet barley with winter melon strips, kachang puteh (chickpeas/garbanzos), and now ayam soto.
Works like a charm and food stays piping hot. Great when members of the family eat at different times. I wish there was an oven-like equivalent for dry-type dishes!
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