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Holland America Line's Culinary Arts Center program, presented by Food & Wine Magazine, is a groundbreaking program that integrates guests' love for fine food and wine with a unique and entertaining experience. Immerse yourself in the unique traditions and tastes of the ports of call you will visit. Sample fine wines from around the world or learn to make a new gourmet dish in a hands-on cooking class taught by our own Master Chefs or Culinary Guests.

Soto Ayam (Indonesian Chicken and Vegetable Soup)

This chicken soup is cherished all across Indonesia, where our service staff hail from and are trained. Recipes vary widely, but the palate-cleansing effects of its tart spiciness make it the perfect starter for many meals.
Yield: 8 servings

Ingredients

Soup

1 tablespoon peanut or canola oil
1 pound chicken breast, poached and shredded
1 clove garlic, crushed
1 teaspoon grated ginger
1 teaspoon shrimp paste (available from Asian grocery stores)
5 cups chicken broth (see Pantry Staples)
1 teaspoon ground turmeric
½ cup coconut milk
2 daun salam or curry leaves (see Notes)
1 cup thinly sliced celery
3-5 ounces dried bean thread noodles (also known as cellophane noodles), soaked in cold water for 15 minutes and then drained

½ cup sliced scallions (white and light green parts only)
1 tablespoon fresh lemon juice
Salt
Freshly ground black pepper
1 lemon, cut into 8 wedges, for garnish
4 hard-boiled eggs, quartered, for garnish
2 medium tomatoes, seeded and chopped, for garnish
Asian chili sauce (sambal), to taste (see Notes)

Fried Onions

2 medium onions
1-2 cups canola or peanut oil, for frying

Preparation for Fried Onions

Cut onions in half lengthwise. Cut each half crosswise into even slices about 1/8-inch thick, then cut slices into halves or thirds to make smaller arcs. Into a cast-iron skillet or other heavy pan, pour canola or peanut oil to a depth of 1 inch and heat to 300 °F. Add about a third of the onions and cook, stirring often, until lightly browned (4 to 5 minutes). Oil temperature will drop at first, but rise again as the onions brown; regulate heat to maintain 300 °F. With a slotted spoon, remove onions and drain on a plate lined with paper towels. Repeat with remaining onions; reserve.

Preparation for Soup

Heat oil in a wok or large saucepan over medium heat. Add chicken, garlic, ginger, and shrimp paste and cook, stirring, for 2 minutes without browning. Add chicken broth, turmeric, and coconut milk; bring to a boil. Add daun salam or curry leaves. Reduce heat and simmer, uncovered, for 15 to 20 minutes.

Just before serving, add reserved fried onions, celery, and noodles; let boil for 1 minute. Stir in scallions and lemon juice and season with salt and pepper. Ladle soup into warm soup bowls and garnish with lemon and egg wedges and chopped tomato. Offer chili sauce as a condiment.

Notes

Daun salam are Indonesian bay leaves. If they are unavailable, do not substitute bay leaves, whose flavor they don't resemble, but seek out curry leaves, which are somewhat similar in flavor and are available from Indian grocery stores.
Asian chili sauce is available at Indian and Southeast Asian markets and in the ethnic foods section of many supermarkets.

IMPORTANT: When booking, ask us for the appropriate supplier brochure for complete details and terms and conditions for your vacations and as well inquire about any possible past guest savings. Offers are space available and may be withdrawn at anytime without prior notice and are not combinable with other offers (unless stated otherwise). All prices, details and offers are subject to change. We are not responsible for errors or omissions.

Articles written by Susan Milne.