Mee Soto Ayam At Hainan 7

“Why your one got so much fried shallots? The aunty must like you more!”

Two guys at the next table looked up from their meals at whiny me complaining about condiments. They were nice enough not to roll their eyes. They smiled at me, even seemed genuinely amused by my childish rant. When I whipped out my DSLR, one of them asked if I was photographing for a food or lifestyle magazine. I wish… No, on hindsight I do not wish. Not because I do not want to but because I know I’ll be asked to hit the road in no time, lol… To date, food photography, especially street food, is one the biggest challenge I faced.

Mee Soto Ayam.

Mee Soto Ayam – S$3.
My Mee Soto Ayam came without begedil, I guess they ran out as Washiyama’s also had none.

Mee Soto Ayam is a spicy Malay influenced noodle soup dish commonly found in Indonesia, Malaysia and Singapore. When ordering Mee Soto Ayam, you can choose mee (yellow noodles), bihun/beehoon (vermicelli) or tanghoon (mungbean noodles).

In Indonesia, this dish is known as Soto Mie and comes with different variations. Mie Soto can be made of chicken, beef and/or offals such as “kaki sapi”, which literally translates to “leg of cow” but what they meant was beef cartilage and tendons. Beef tripes are also often used in this dish. The most popular Soto Mie in Indonesia comes from Bogor, West Java.

The yellowish stock (colour from tumeric) is made from beef or chicken together with some Asian spices. The dish is usually served with condiments such as jeruk nipis (lime juice), sambal (chilli), bawang goreng (fried shallots), vinegar, kecap manis (sweet soy sauce), and emping (vegetable crackers). In Singapore, we replaced emping with a piece of potato patty called begedil. There’s also a variation called Soto Ayam where instead of noodles Longtong (compressed rice cakes), shredded chicken and soup are served with the same condiments.

Hainan 7 Malay Food Mee Soto

Washiyama’s Mee Soto with a generous amount of crispy fried shallots.
I consoled myself that the stall was closing for the day and they were just dumping all their remaining garnish into his bowl 😉

Hainan 7 Malay Food Fried Fish and Chicken

I had a side order of Fried Fish S$3.
Washiyama had a side order of Fried Chicken and Potatoes for S$3, too!
Now I really feel picked on.
Just kidding 😀
The vendors are really nice people.

Stall number 2 at Hainan 7 Kopitiam.

Malay Food Stall #2.

We had no intention for this meal but I was enticed by the photo on their signboard while I was in the queue to order my drinks. I asked the Malay aunty if they still have Mee Soto and she nodded. I heard begedil being mentioned, perhaps she was telling me that they ran out of it but I wasn’t paying attention.

When I brought the food back to our table, Washiyama got seduced too! He went to the stall. This time, the uncle served. Washiyama asked if they still serve mee soto (they seemed to be closing). The Malay uncle looked around his stall and said, “I think we have”. Cheeky!

So how’s the food? Amazing if you dare mix in more of their chilli sambal into the rich chicken broth. As for the fried chicken and fish, they were a tad dry. The potatoes had Indian cooking accent due to the kari leaves and certain spices.

Malay Food Stall
Address: Block 7, (inside Hainan 7 Kopitiam)
Tanjong Pagar Plaza.
Singapore 081007.

Happy eating 🙂

P.S. This is the same kopitiam where Ju Feng Garden Kitchen is.

See food from Ju Feng Garden Kitchen from links below:

Ju Feng Garden Kitchen 聚丰园小厨 @ 7 Tanjong Pagar Plaza

Ju Feng Garden Kitchen 聚丰园小厨 – Crab Promotion

Ju Feng Garden Kitchen – Dinner With Macro Kakis.

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Comments
2 Responses to “Mee Soto Ayam At Hainan 7”
  1. Lignum Draco says:

    This looks delicious. And I’m guessing would have tasted better with more fried shallots. 🙂 🙂 🙂
    Too funny – I can imagine you saying that. 🙂

    • Sam Han says:

      You’re hearing voices in your head now? Lol… 😉

      Yes, more fried shallots somehow gives the soup more oomph and it’s a lot of work cooking it, standing and stirring all the time till they become golden and quickly spreading them out so they don’t continue to char (burns easily and high cost, that’s why most vendors stinge).

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