RESEP LENGKAP SOTO MIE BOGOR
SOTO MIE
Complete Bogor Soto Mie (Beef Noodle Soup with Risol)
Bahan
bumbu halus :
RISOL :
pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siram bihun jagung dengan air panas hingga lemas, buang airnya, lalu bumbui dengan bawang putih bubuk, garam, kaldu ayam bubuk, gula pasir, dan merica bubuk, aduk rata.
- Tumis daun bawang hingga harum, masukkan bihun berbumbu, aduk sebentar, matikan api.
- Untuk kulit risol, campur tepung terigu dan garam, masukkan telur dan air secara bertahap sambil diaduk, tambahkan minyak goreng, aduk rata, lalu saring adonan.
- Panaskan teflon, tuang satu centong adonan, ratakan, masak dengan api kecil hingga tidak lengket, angkat. Lakukan hingga selesai.
- Isi setiap lembar kulit dengan bihun, lipat kanan-kiri, oles bagian bawah dengan sisa adonan sebagai perekat, lalu gulung.
- Goreng risol dengan api sedang hingga kecoklatan, bolak-balik agar matang merata, angkat dan tiriskan.
- Haluskan bawang merah, bawang putih, kemiri sangrai, jahe, pala, ebi sangrai, dan merica dengan sedikit minyak menggunakan blender.
- Tumis bumbu halus bersama irisan bawang merah hingga matang dan tanak.
- Rebus daging sapi sebentar untuk membuang darah dan kotoran, buang airnya, cuci bersih.
- Masukkan daging ke panci presto bersama bumbu tumis, daun salam, sereh, lengkuas, daun jeruk, cengkeh, kayu manis, garam, kaldu sapi bubuk, gula pasir, micin, dan air. Presto sekitar 30 menit setelah mendesis.
- Setelah matang, angkat daging, potong-potong, dan panaskan kuah bersama bawang goreng dan daun bawang sebentar.
- Susun bihun jagung, mie kuning, kol, tomat, kentang goreng, risol potong, daging sapi, dan seledri dalam mangkuk, siram dengan kuah panas, tambahkan jeruk limau, sambal, dan kecap manis sesuai selera.
Ingredients
ground spice paste:
RISOL (SPRING ROLLS):
garnishes:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soak the corn vermicelli in hot water until soft, drain, then season with garlic powder, salt, chicken bouillon powder, sugar, and ground pepper, and stir well.
- Sauté the scallions until fragrant, add the seasoned vermicelli, stir briefly, then turn off the heat.
- For the risol wrapper, mix the flour and salt, add the eggs and water gradually while stirring, add cooking oil, stir well, then strain the batter.
- Heat a nonstick pan, pour in one ladle of batter, spread evenly, and cook over low heat until it no longer sticks, then remove. Repeat until finished.
- Fill each wrapper with vermicelli, fold in the sides, brush the bottom edge with leftover batter as glue, then roll up.
- Fry the risol over medium heat until golden brown, flipping to cook evenly, then remove and drain.
- Grind the shallots, garlic, toasted candlenuts, ginger, nutmeg, toasted dried shrimp, and pepper with a little oil in a blender.
- Sauté the ground spice paste with the sliced shallots until cooked through.
- Boil the beef briefly to remove blood and impurities, discard the water, and rinse clean.
- Put the beef into a pressure cooker with the sautéed spice paste, bay leaves, lemongrass, galangal, kaffir lime leaves, cloves, cinnamon, salt, beef bouillon powder, sugar, MSG, and water. Pressure-cook for about 30 minutes once it starts hissing.
- Once done, remove the beef and cut into pieces, then briefly reheat the broth with fried shallots and scallions.
- Assemble the soto mie by layering corn vermicelli, yellow noodles, cabbage, tomato, fried potato, sliced risol, beef, and celery leaves in a bowl, ladle over the hot broth, and add lime, sambal, and sweet soy sauce to taste.
Cook Mode
SOTO MIE
Complete Bogor Soto Mie (Beef Noodle Soup with Risol)
RESEP LENGKAP SOTO MIE BOGOR
RESEP LENGKAP SOTO MIE BOGOR
Bahan
bumbu halus :
RISOL :
pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siram bihun jagung dengan air panas hingga lemas, buang airnya, lalu bumbui dengan bawang putih bubuk, garam, kaldu ayam bubuk, gula pasir, dan merica bubuk, aduk rata.
- Tumis daun bawang hingga harum, masukkan bihun berbumbu, aduk sebentar, matikan api.
- Untuk kulit risol, campur tepung terigu dan garam, masukkan telur dan air secara bertahap sambil diaduk, tambahkan minyak goreng, aduk rata, lalu saring adonan.
- Panaskan teflon, tuang satu centong adonan, ratakan, masak dengan api kecil hingga tidak lengket, angkat. Lakukan hingga selesai.
- Isi setiap lembar kulit dengan bihun, lipat kanan-kiri, oles bagian bawah dengan sisa adonan sebagai perekat, lalu gulung.
- Goreng risol dengan api sedang hingga kecoklatan, bolak-balik agar matang merata, angkat dan tiriskan.
- Haluskan bawang merah, bawang putih, kemiri sangrai, jahe, pala, ebi sangrai, dan merica dengan sedikit minyak menggunakan blender.
- Tumis bumbu halus bersama irisan bawang merah hingga matang dan tanak.
- Rebus daging sapi sebentar untuk membuang darah dan kotoran, buang airnya, cuci bersih.
- Masukkan daging ke panci presto bersama bumbu tumis, daun salam, sereh, lengkuas, daun jeruk, cengkeh, kayu manis, garam, kaldu sapi bubuk, gula pasir, micin, dan air. Presto sekitar 30 menit setelah mendesis.
- Setelah matang, angkat daging, potong-potong, dan panaskan kuah bersama bawang goreng dan daun bawang sebentar.
- Susun bihun jagung, mie kuning, kol, tomat, kentang goreng, risol potong, daging sapi, dan seledri dalam mangkuk, siram dengan kuah panas, tambahkan jeruk limau, sambal, dan kecap manis sesuai selera.
Ingredients
ground spice paste:
RISOL (SPRING ROLLS):
garnishes:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soak the corn vermicelli in hot water until soft, drain, then season with garlic powder, salt, chicken bouillon powder, sugar, and ground pepper, and stir well.
- Sauté the scallions until fragrant, add the seasoned vermicelli, stir briefly, then turn off the heat.
- For the risol wrapper, mix the flour and salt, add the eggs and water gradually while stirring, add cooking oil, stir well, then strain the batter.
- Heat a nonstick pan, pour in one ladle of batter, spread evenly, and cook over low heat until it no longer sticks, then remove. Repeat until finished.
- Fill each wrapper with vermicelli, fold in the sides, brush the bottom edge with leftover batter as glue, then roll up.
- Fry the risol over medium heat until golden brown, flipping to cook evenly, then remove and drain.
- Grind the shallots, garlic, toasted candlenuts, ginger, nutmeg, toasted dried shrimp, and pepper with a little oil in a blender.
- Sauté the ground spice paste with the sliced shallots until cooked through.
- Boil the beef briefly to remove blood and impurities, discard the water, and rinse clean.
- Put the beef into a pressure cooker with the sautéed spice paste, bay leaves, lemongrass, galangal, kaffir lime leaves, cloves, cinnamon, salt, beef bouillon powder, sugar, MSG, and water. Pressure-cook for about 30 minutes once it starts hissing.
- Once done, remove the beef and cut into pieces, then briefly reheat the broth with fried shallots and scallions.
- Assemble the soto mie by layering corn vermicelli, yellow noodles, cabbage, tomato, fried potato, sliced risol, beef, and celery leaves in a bowl, ladle over the hot broth, and add lime, sambal, and sweet soy sauce to taste.
Cook Notes
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