18123_NSFM-mei-2021_Guts_Totaal_UK_1_Spreads_LR
MethodCrush the garlic (skin on) and cut the peppers lengthwise.Heat the sunflower oil in a saucepan to 176 °F, usingthe thermometer.When the thermometer indicates 176 °F, add the peppersand the garlic to the pan and take the pan off the heatimmediately. The mixture will bubble and sizzle a bit.Leave to stand for 15 minutes to give the oil time to cool off.Madame Jeanette oilIngredients• 500 ml sunflower oil• 1 Adjuma pepper• 1 Madame Jeanette pepper• 2 cloves of garlicUtensils• Saucepan• Kitchen thermometer• Funnel• Clean glass jarPour the oil into the glass jar using the funnel and add thepeppers and the garlic. After 24 hours, taste the oil tocheck whether it’s time to remove the peppers.The oil has a variety of uses. One example is given in therecipe below. This is a recipe for Saoto. Saoto is theSurinamese variant of the Javanese dish soto. Originally,therefore, it comes from Indonesia. Both variants areequally delicious, so I combined the two recipes and addeda twist of my own.If you can’t standthe heat, stay out ofthe kitchen.Floortje Bruijns studied Nutrition and Dietetics and now focuses her professional life oneverything that has to do with food. As she says, food makes her more than happy.For nonstopfresh magazine, she covers a range of food-related topics and treats us to somesurprising and mouth-watering recipes! This time, her ingredient of choice is the MadameJeanette pepper, which might be the hottest pepper on record. Do you have what it takes touse the Madame Jeanette pepper in your cooking, just like Floortje?Saoto (serves 4–6)Ingredients for the stock• 2 tbsp sunflower oil• 2 tbsp Madame Jeanette oil• 2 chicken legs• 2 medium-sized onions,finely chopped• 4 cloves of garlic, thinly sliced• 4 cm piece of galangal,peeled and sliced• 4 cm piece of ginger,peeled and sliced• 2 lemon grass stems, lightly crushed• 2 salam leaves(Indonesian bay leaves)• 1 tsp allspice berries• 4 Maggi stock cubes (square packet)Ingredients for the garnish• 4–6 boiled eggs• 375 g boiled pandan rice• 500 g bean sprouts• 400 g baby broccoli,cut lengthwise• Sambal goreng kentang(best bought from your local toko)• Sweet soy sauceUtensils• Pan with a content ofat least 4 litres• Sieve• Chopping board• Sharp knifeMethodPut a large pan on a medium-high heat and heat up thesunflower oil. Brown the chicken legs. Remove thechicken legs from the pan.Heat the Madame Jeanette oil in the same pan, then sautéthe onions, garlic, galangal and ginger, adding a little saltto taste. As soon as you can smell the onions and theother ingredients, add the chicken legs back to the pan.Pour in 2.5 litres of water, then add the lemon grass,salam leaves, allspice berries and Maggi cubes. Bring tothe boil.When the soup starts boiling, turn the heat down and leaveto simmer for one hour. Remove the chicken legs from thepan and leave to cool off. Pick the chicken meat from thebones and set aside. The bones and skin can be discarded.Leave the soup to simmer while preparing the garnish.Boil the eggs to your liking – hard, soft or anything inbetween, it’s your call. Cook the rice as per theinstructions on the packaging. Briefly stir-fry the babybroccoli, using the Madame Jeanette oil if you’re feelingbrave or sunflower oil if not, and add salt to taste.Then it’s time to strain the stock. Insert the sieve intoanother large pan or bowl and strain the stock through it.Return the stock to the heat and reheat until justbelow boiling.Slice the eggs in half. Arrange the eggs, rice, bean sprouts,baby broccoli and chicken in soup bowls. Pour the hotstock on top and finish with a dash of sweet soy sauceand the crispy kentang.nonstopfresh/ 37
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Method
Crush the garlic (skin on) and cut the peppers lengthwise.
Heat the sunflower oil in a saucepan to 176 °F, using
the thermometer.
When the thermometer indicates 176 °F, add the peppers
and the garlic to the pan and take the pan off the heat
immediately. The mixture will bubble and sizzle a bit.
Leave to stand for 15 minutes to give the oil time to cool off.
Madame Jeanette oil
Ingredients
• 500 ml sunflower oil
• 1 Adjuma pepper
• 1 Madame Jeanette pepper
• 2 cloves of garlic
Utensils
• Saucepan
• Kitchen thermometer
• Funnel
• Clean glass jar
Pour the oil into the glass jar using the funnel and add the
peppers and the garlic. After 24 hours, taste the oil to
check whether it’s time to remove the peppers.
The oil has a variety of uses. One example is given in the
recipe below. This is a recipe for Saoto. Saoto is the
Surinamese variant of the Javanese dish soto. Originally,
therefore, it comes from Indonesia. Both variants are
equally delicious, so I combined the two recipes and added
a twist of my own.
If you can’t stand
the heat, stay out of
the kitchen.
Floortje Bruijns studied Nutrition and Dietetics and now focuses her professional life on
everything that has to do with food. As she says, food makes her more than happy.
For nonstopfresh magazine, she covers a range of food-related topics and treats us to some
surprising and mouth-watering recipes! This time, her ingredient of choice is the Madame
Jeanette pepper, which might be the hottest pepper on record. Do you have what it takes to
use the Madame Jeanette pepper in your cooking, just like Floortje?
Saoto (serves 4–6)
Ingredients for the stock
• 2 tbsp sunflower oil
• 2 tbsp Madame Jeanette oil
• 2 chicken legs
• 2 medium-sized onions,
finely chopped
• 4 cloves of garlic, thinly sliced
• 4 cm piece of galangal,
peeled and sliced
• 4 cm piece of ginger,
peeled and sliced
• 2 lemon grass stems, lightly crushed
• 2 salam leaves
(Indonesian bay leaves)
• 1 tsp allspice berries
• 4 Maggi stock cubes (square packet)
Ingredients for the garnish
• 4–6 boiled eggs
• 375 g boiled pandan rice
• 500 g bean sprouts
• 400 g baby broccoli,
cut lengthwise
• Sambal goreng kentang
(best bought from your local toko)
• Sweet soy sauce
Utensils
• Pan with a content of
at least 4 litres
• Sieve
• Chopping board
• Sharp knife
Method
Put a large pan on a medium-high heat and heat up the
sunflower oil. Brown the chicken legs. Remove the
chicken legs from the pan.
Heat the Madame Jeanette oil in the same pan, then sauté
the onions, garlic, galangal and ginger, adding a little salt
to taste. As soon as you can smell the onions and the
other ingredients, add the chicken legs back to the pan.
Pour in 2.5 litres of water, then add the lemon grass,
salam leaves, allspice berries and Maggi cubes. Bring to
the boil.
When the soup starts boiling, turn the heat down and leave
to simmer for one hour. Remove the chicken legs from the
pan and leave to cool off. Pick the chicken meat from the
bones and set aside. The bones and skin can be discarded.
Leave the soup to simmer while preparing the garnish.
Boil the eggs to your liking – hard, soft or anything in
between, it’s your call. Cook the rice as per the
instructions on the packaging. Briefly stir-fry the baby
broccoli, using the Madame Jeanette oil if you’re feeling
brave or sunflower oil if not, and add salt to taste.
Then it’s time to strain the stock. Insert the sieve into
another large pan or bowl and strain the stock through it.
Return the stock to the heat and reheat until just
below boiling.
Slice the eggs in half. Arrange the eggs, rice, bean sprouts,
baby broccoli and chicken in soup bowls. Pour the hot
stock on top and finish with a dash of sweet soy sauce
and the crispy kentang.
nonstop
fresh/ 37
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