Page 70 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 can (10 oz/330 g) Vienna sausages

2 tablespoons butter

6 shallots, minced (substitute ¼ red onion)

¼ cup (65 g) Italian flat-leaf parsley, chopped and allowing extra for garnish

2 tablespoons all-purpose flour

½ cup (125 ml) tomato ketchup

½ teaspoon salt

1 tablespoon sugar

4 tablespoons sweet soy sauce

1 teaspoon nutmeg

Freshly ground black pepper to taste

2 tomatoes, skin peeled and sliced thinly

2 large carrots, peeled and diced

Parsley, for garnish

1 Bring the water to a vigorous boil in a large pot. Place the chicken in the boiling
water; boil for 5 minutes then turn the heat down to medium. Skim any foam off the top

and continue to simmer.

2 Wipe the mushrooms clean with a paper towel; slice thinly and set aside.

3 Cut the Vienna sausages into small, bite-size chunks; set aside with the mushroom.

4 Heat the butter in a medium sized skillet or pan over high heat. Sauté the shallots and
parsley until fragrant and translucent for just about 1 to 2 minutes; add the flour and
mix well.

5 Combine the sautéed mixture into the chicken stock and stir well. Remove the
chicken and chop it into small cubes; return the chicken to the pot.

6 Spoon in the ketchup, salt, sugar, sweet soy sauce, nutmeg, and pepper; stir well.

7 Gently toss in the sausage, mushrooms, tomatoes, and carrots. Stir well and let
simmer for another 10 to 15 minutes. Serve hot with chopped parsley on top.