MASAKNYA SIMPLE TAPI RASANYA LUAR BIASA NIKMAT - SOP BENING BALUNGAN
Resep by Rudy Choirudin
Sop Bening Balungan (Clear Beef Bone Soup)
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan tulang/balungan sapi (750 gr) ke dalam panci bersama 1 batang daun bawang (potong 4 cm), 2 batang seledri, kayu manis, 4 buah cengkih, dan setengah bagian pala memar; sisihkan.
- Rajang 6 siung bawang putih dan 6 buah bawang merah.
- Panaskan 4 sdm minyak, tumis bawang putih hingga kekuningan merata, lalu masukkan bawang merah dan tumis hingga layu.
- Masukkan tulang dan rempah tadi ke dalam bumbu tumisan, tambahkan 1 liter air, dan 1 sdt garam; aduk rata.
- Nyalakan api, rebus hingga mendidih.
- Sambil menunggu, campurkan 1 sdt garam, 1 sdt gula pasir, dan 1 sdt merica bubuk menjadi satu, aduk rata, sisihkan.
- Setelah mendidih, kecilkan api dan masak dengan api kecil hingga daging ¾ empuk, kurang lebih 40 menit, agar kaldu keluar maksimal.
- Setelah air menyusut sekitar 40%, tambahkan 1 liter air lagi, lalu masukkan kentang dan wortel; masak tertutup dengan api kecil hingga sayuran empuk, sekitar 30 menit.
- Masukkan campuran garam-gula-merica; aduk rata.
- Angkat cengkih dan kayu manis yang sudah tidak terpakai.
- Taburi dengan daun bawang dan bawang goreng sebelum disajikan.
Ingredients
Part 1:
Part 2:
Part 3:
To serve:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the beef bones into a pot along with the scallion (cut into 4 cm pieces), celery, cinnamon, cloves, and crushed nutmeg; set aside.
- Slice the garlic and shallots.
- Heat 4 tbsp oil, sauté the garlic until evenly golden, then add the shallots and sauté until softened.
- Pour the sautéed aromatics over the bones and spices, add 1 liter of water and 1 tsp salt; stir to combine.
- Turn on the heat and bring to a boil.
- Meanwhile, mix together 1 tsp salt, 1 tsp sugar, and 1 tsp ground pepper; stir and set aside.
- Once boiling, lower the heat and simmer gently until the meat is about three-quarters tender, roughly 40 minutes, so the broth develops fully.
- Once the liquid has reduced by about 40%, add another 1 liter of water, then add the potatoes and carrot; cover and simmer over low heat until the vegetables are tender, about 30 minutes.
- Stir in the salt-sugar-pepper mixture.
- Remove the spent cloves and cinnamon stick.
- Top with scallion and fried shallots before serving.
Cook Mode
Resep by Rudy Choirudin
Sop Bening Balungan (Clear Beef Bone Soup)
MASAKNYA SIMPLE TAPI RASANYA LUAR BIASA NIKMAT - SOP BENING BALUNGAN
MASAKNYA SIMPLE TAPI RASANYA LUAR BIASA NIKMAT - SOP BENING BALUNGAN
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan tulang/balungan sapi (750 gr) ke dalam panci bersama 1 batang daun bawang (potong 4 cm), 2 batang seledri, kayu manis, 4 buah cengkih, dan setengah bagian pala memar; sisihkan.
- Rajang 6 siung bawang putih dan 6 buah bawang merah.
- Panaskan 4 sdm minyak, tumis bawang putih hingga kekuningan merata, lalu masukkan bawang merah dan tumis hingga layu.
- Masukkan tulang dan rempah tadi ke dalam bumbu tumisan, tambahkan 1 liter air, dan 1 sdt garam; aduk rata.
- Nyalakan api, rebus hingga mendidih.
- Sambil menunggu, campurkan 1 sdt garam, 1 sdt gula pasir, dan 1 sdt merica bubuk menjadi satu, aduk rata, sisihkan.
- Setelah mendidih, kecilkan api dan masak dengan api kecil hingga daging ¾ empuk, kurang lebih 40 menit, agar kaldu keluar maksimal.
- Setelah air menyusut sekitar 40%, tambahkan 1 liter air lagi, lalu masukkan kentang dan wortel; masak tertutup dengan api kecil hingga sayuran empuk, sekitar 30 menit.
- Masukkan campuran garam-gula-merica; aduk rata.
- Angkat cengkih dan kayu manis yang sudah tidak terpakai.
- Taburi dengan daun bawang dan bawang goreng sebelum disajikan.
Ingredients
Part 1:
Part 2:
Part 3:
To serve:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the beef bones into a pot along with the scallion (cut into 4 cm pieces), celery, cinnamon, cloves, and crushed nutmeg; set aside.
- Slice the garlic and shallots.
- Heat 4 tbsp oil, sauté the garlic until evenly golden, then add the shallots and sauté until softened.
- Pour the sautéed aromatics over the bones and spices, add 1 liter of water and 1 tsp salt; stir to combine.
- Turn on the heat and bring to a boil.
- Meanwhile, mix together 1 tsp salt, 1 tsp sugar, and 1 tsp ground pepper; stir and set aside.
- Once boiling, lower the heat and simmer gently until the meat is about three-quarters tender, roughly 40 minutes, so the broth develops fully.
- Once the liquid has reduced by about 40%, add another 1 liter of water, then add the potatoes and carrot; cover and simmer over low heat until the vegetables are tender, about 30 minutes.
- Stir in the salt-sugar-pepper mixture.
- Remove the spent cloves and cinnamon stick.
- Top with scallion and fried shallots before serving.
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