OYONG : PART 7

These two recipes using oyong from my own kitchen...

Sop Ayam Oyong Soun - Chicken soup with Loofah and vermicelli 

Ingredients:

• 2 pc medium Oyong
• 1 pack vermicelli (50 gr)
• 1 cup of chopped chicken 
• 3 cloves garlic
• 10 ground white pepper (or 1/2 teaspon of pepper powder)
• 1 teaspoon of salt 
• a pinch of sugar 
• 1 liter chicken stock
• 2 tablespoons of chopped celery
• 1 tablespoon of fried onion
• 1 tablespoon of cooking oil

Cleans the ridge and skin of the loofah using knife, and wash it on the flowing water, then cut it into the thin slices.

Pound the ground white pepper and garlic.

Heat the cooking oil on the pot, then stir fry the pounded spices until it has good aroma.

Put in the chicken, continue to stir frying until the color have turned.

Add the chicken stock soon, let it boiled.

Put in the loofah and vermicelli, stir it frequently for about 3 minutes, add salt and a bit of sugar.

Take the the pot from the stove then spread the chopped celery and fried onion on the soup.

The chicken soup is ready to be served.

Tumis oyong - Loofah stir fried

Ingredients:

• 3 pc medium Oyong
• 3 cloves garlic
• 5 red onion
• 5 red hot pepper
• 1 teaspoon of salt
• a pinch of sugar
• 50 ml chicken stock
• 1 table spoon cooking oil

Cleans the oyong and wash it on the flowing water, then cut it into the thin slices.

Chopped the garlic, red onion and red hot pepper into small slices.

Heat the cooking oil and then stir fry the garlic and onion until it has good aroma.

Put in the red hot pepper then the loofah, continue to stir frying until the color have turned.

Add the chicken stock soon.

Stir it frequently for about 5 minutes, add salt and a pinch of sugar.

The dish is ready to be served.

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