Resep Soto Babat Santan Kedelai - Menu Yang Pas Saat Hujan, Must Try!!!
Resep Rudy Choirudin
Soto Babat Santan Kedelai
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Bahan 4 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus 500 g babat dan 300 g daging tetelan dengan serai (dibelah dan dimemarkan), lengkuas (dibelah dan dimemarkan), 2 lembar daun salam, 1 sdt garam, 1 sdt gula pasir, dan 1750 ml air.
- Nyalakan api sedang sampai mendidih, lalu kecilkan api dan tutup.
- Haluskan 6 bawang merah, 3 kemiri, 3 cm jahe, 1/2 sdt Desaku kunyit bubuk, 1/2 sdt Ladaku merica bubuk, 1 sdt garam, dan 3 sdm air.
- Setelah daging dan babat 3/4 empuk, panaskan 4 sdm minyak goreng, tumis 4 siung bawang putih rajang sampai kekuningan.
- Masukkan bumbu halus, tumis sampai harum dan matang.
- Masukkan babat dan daging dari rebusan agar meresap bumbu.
- Tambahkan 2 sendok sayur kaldu, kecilkan api, reduce 50%.
- Masukkan campuran ini kembali ke rebusan kaldu utama, aduk rata.
- Masukkan 100 ml santan kental, masak dengan api kecil-sedang sampai mendidih kembali.
- Angkat bumbu-bumbu (serai, lengkuas, salam) yang sudah tidak digunakan.
- Sajikan dengan kedelai goreng, seledri, bawang goreng, dan emping.
Ingredients
Part 1:
Part 2:
Part 3:
Part 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil 500 g of tripe and 300 g of beef trimmings with the split and bruised lemongrass, split and bruised galangal, 2 bay leaves, 1 tsp salt, 1 tsp granulated sugar, and 1,750 ml water.
- Turn the heat to medium until it boils, then lower the heat and cover.
- Grind: 6 shallots, 3 candlenuts, 3 cm ginger, 1/2 tsp Desaku turmeric powder, 1/2 tsp Ladaku ground pepper, 1 tsp salt, and 3 tbsp water.
- Once the meat and tripe are about 3/4 tender, heat 4 tbsp cooking oil, sauté the 4 cloves of sliced garlic until golden.
- Add the ground seasoning, sauté until fragrant and cooked.
- Add the tripe and meat from the broth so they soak up the seasoning.
- Add 2 ladles of the broth, lower the heat, and let it reduce by 50%.
- Return this mixture to the main pot of broth, stir well.
- Add 100 ml thick coconut milk, cook over low-to-medium heat until it comes back to a boil.
- Remove the spent aromatics (lemongrass, galangal, bay leaves).
- Serve with fried soybeans, celery, fried shallots, and melinjo crackers.
Cook Mode
Resep Rudy Choirudin
Soto Babat Santan Kedelai
Resep Soto Babat Santan Kedelai - Menu Yang Pas Saat Hujan, Must Try!!!
Resep Soto Babat Santan Kedelai - Menu Yang Pas Saat Hujan, Must Try!!!
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Bahan 4 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus 500 g babat dan 300 g daging tetelan dengan serai (dibelah dan dimemarkan), lengkuas (dibelah dan dimemarkan), 2 lembar daun salam, 1 sdt garam, 1 sdt gula pasir, dan 1750 ml air.
- Nyalakan api sedang sampai mendidih, lalu kecilkan api dan tutup.
- Haluskan 6 bawang merah, 3 kemiri, 3 cm jahe, 1/2 sdt Desaku kunyit bubuk, 1/2 sdt Ladaku merica bubuk, 1 sdt garam, dan 3 sdm air.
- Setelah daging dan babat 3/4 empuk, panaskan 4 sdm minyak goreng, tumis 4 siung bawang putih rajang sampai kekuningan.
- Masukkan bumbu halus, tumis sampai harum dan matang.
- Masukkan babat dan daging dari rebusan agar meresap bumbu.
- Tambahkan 2 sendok sayur kaldu, kecilkan api, reduce 50%.
- Masukkan campuran ini kembali ke rebusan kaldu utama, aduk rata.
- Masukkan 100 ml santan kental, masak dengan api kecil-sedang sampai mendidih kembali.
- Angkat bumbu-bumbu (serai, lengkuas, salam) yang sudah tidak digunakan.
- Sajikan dengan kedelai goreng, seledri, bawang goreng, dan emping.
Ingredients
Part 1:
Part 2:
Part 3:
Part 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil 500 g of tripe and 300 g of beef trimmings with the split and bruised lemongrass, split and bruised galangal, 2 bay leaves, 1 tsp salt, 1 tsp granulated sugar, and 1,750 ml water.
- Turn the heat to medium until it boils, then lower the heat and cover.
- Grind: 6 shallots, 3 candlenuts, 3 cm ginger, 1/2 tsp Desaku turmeric powder, 1/2 tsp Ladaku ground pepper, 1 tsp salt, and 3 tbsp water.
- Once the meat and tripe are about 3/4 tender, heat 4 tbsp cooking oil, sauté the 4 cloves of sliced garlic until golden.
- Add the ground seasoning, sauté until fragrant and cooked.
- Add the tripe and meat from the broth so they soak up the seasoning.
- Add 2 ladles of the broth, lower the heat, and let it reduce by 50%.
- Return this mixture to the main pot of broth, stir well.
- Add 100 ml thick coconut milk, cook over low-to-medium heat until it comes back to a boil.
- Remove the spent aromatics (lemongrass, galangal, bay leaves).
- Serve with fried soybeans, celery, fried shallots, and melinjo crackers.
Cook Notes
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