Bab 2: Making the soup

While simmering the pot in the stove, I prepared another ingredient for my soup. I sliced potatoes, carrots, celery, tomatoes, and parsley. Then I rinse some rice to clean the rice and soak it in the coconut milk before I used it later. I check the pot on the stove. The content of the pot is fish broth that I prepared last night by simmering fish head that already soaked in lime essence to remove its fishy smell. I simmering this fish head almost half night to get a thick broth which rich with fish nutrient. After the broth done, I strain the fish broth from the pot into another clean pot and filter the fish parts from broth using a colander. Finally, I get a fish-free broth but rich in fish nutrient. I keep simmering this broth at home and only stop simmering when I bring the pot to Palace Kitchen. Now in this fish-free broth, I add another ingredient that I already sliced before like potatoes, carrot, celery, tomatoes and parsley and the fish fillet that I carefully removed all the bones one by one last night. I keep simmering the broth for a quarter hour. I add salt and pepper to add the flavor to the soup. And the last thing, I put the rice that already soaked in coconut milk into the soup and let it simmer over the stove for 20 minutes.