Page 78 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 large egg

2 teaspoons salt + 3 teaspoons (for the soup)

¼ teaspoon white pepper

2 teaspoons cornstarch

8-10 button mushrooms, wiped and sliced thinly

1 medium carrot, diced

2 tablespoons butter

1 teaspoon sugar + 1 teaspoon for the soup

1 Bring a few inches (app. 8 cm) of water to a vigorous boil in a large pot and cook
the macaroni until al dente, approximately 8 to 9 minutes. Drain the macaroni and set
aside.

2 Bring the chicken stock to a boil in the same large pot after discarding the water
used to make the macaroni.

3 Peel the shrimp and rinse under cold water. Grind the shrimp with the ground
chicken, egg, salt, pepper, and sugar using a food processor until a smooth and thick
paste forms. Remove the paste from the processor and place in a bowl. Add the
cornstarch to the paste and mix with a spoon until thoroughly combined.

4 Once the chicken stock has come to a high boil, lower the heat to medium high. Drop
small spoonfuls of the chicken shrimp mixture into the simmering stock. Once the
spooned balls of chicken and shrimp are floating on the surface of the stock, simmer
for another 3 to 5 minutes.

5 Slide in the mushrooms, carrot, macaroni, and butter. Toss in the remaining salt and
sugar and stir the soup thoroughly, simmer for 5 minutes. Serve very warm.