RESEP MIE KOCOK BANDUNG LENGKAP
Resep
Bandung Mie Kocok (Beef Tendon Noodle Soup)
Bahan
SAMBAL :
PELENGKAP :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan panci presto, masukkan kikil kaki sapi dengan air hingga terendam (sekitar 2 liter) dan 2 lembar daun salam, lalu presto sekitar 50 menit hingga 1 jam sampai empuk.
- Sambil menunggu, rebus kulit sapi tipis sekitar 15 menit, lalu angkat dan tiriskan.
- Setelah kaki sapi empuk, matikan api, keluarkan uapnya, lalu buka panci presto dan tiriskan; potong-potong kikil kaki sapi kecil-kecil, cuci bersih lagi, dan simpan di kukusan agar bisa dihangatkan saat penyajian.
- Didihkan sekitar 3 liter air dalam panci untuk kuah.
- Haluskan bawang merah, bawang putih, kemiri sangrai, jahe, dan merica dengan sedikit minyak.
- Tumis bumbu halus dengan api kecil hingga matang dan tanak, lalu masukkan ke dalam air mendidih.
- Tambahkan daun salam, sereh, lengkuas, bawang bombay, dan daun bawang ke dalam kuah.
- Bumbui dengan garam, kaldu sapi bubuk, gula pasir, micin (opsional), dan pala parut, aduk rata, cicipi, lalu matikan api.
- Untuk sambal, rebus cabe rawit merah dan bawang putih hingga empuk, lalu ulek dengan garam dan gula pasir, tambahkan sedikit air.
- Rebus mie kuning sebentar, susun di mangkok bersama toge, kikil, dan kulit sapi, siram dengan kuah, lalu tambahkan bawang merah goreng, daun seledri, sambal, jeruk limau, dan kecap manis sebelum disajikan.
Ingredients
SAMBAL :
PELENGKAP :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a pressure cooker, add the beef tendon (from the shank) with enough water to submerge it (about 2 liters) and 2 bay leaves, then pressure-cook for about 50 minutes to 1 hour until tender.
- Meanwhile, boil the thin beef skin for about 15 minutes, then remove and drain.
- Once the shank is tender, turn off the heat, let the steam escape, then open the pressure cooker and drain; cut the tendon into small pieces, wash again, and keep it in a steamer so it can be reheated when serving.
- Bring about 3 liters of water to a boil in a pot for the broth.
- Blend the shallots, garlic, toasted candlenut, ginger, and pepper with a little oil.
- Sauté the spice paste over low heat until fully cooked and fragrant, then add it into the boiling water.
- Add bay leaves, lemongrass, galangal, onion, and scallion to the broth.
- Season with salt, beef bouillon powder, sugar, MSG (optional), and grated nutmeg, stir well, taste, then turn off the heat.
- For the sambal, boil the bird's-eye chilies and garlic until soft, then pound with salt and sugar, adding a little water.
- Briefly boil the yellow noodles, arrange in a bowl with bean sprouts, tendon, and beef skin, ladle over the broth, then top with fried shallots, celery leaves, sambal, kaffir lime, and sweet soy sauce before serving.
Cook Mode
RESEP MIE KOCOK BANDUNG LENGKAP
Bandung Mie Kocok (Beef Tendon Noodle Soup)
RESEP MIE KOCOK BANDUNG LENGKAP
RESEP MIE KOCOK BANDUNG LENGKAP
Bahan
SAMBAL :
PELENGKAP :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan panci presto, masukkan kikil kaki sapi dengan air hingga terendam (sekitar 2 liter) dan 2 lembar daun salam, lalu presto sekitar 50 menit hingga 1 jam sampai empuk.
- Sambil menunggu, rebus kulit sapi tipis sekitar 15 menit, lalu angkat dan tiriskan.
- Setelah kaki sapi empuk, matikan api, keluarkan uapnya, lalu buka panci presto dan tiriskan; potong-potong kikil kaki sapi kecil-kecil, cuci bersih lagi, dan simpan di kukusan agar bisa dihangatkan saat penyajian.
- Didihkan sekitar 3 liter air dalam panci untuk kuah.
- Haluskan bawang merah, bawang putih, kemiri sangrai, jahe, dan merica dengan sedikit minyak.
- Tumis bumbu halus dengan api kecil hingga matang dan tanak, lalu masukkan ke dalam air mendidih.
- Tambahkan daun salam, sereh, lengkuas, bawang bombay, dan daun bawang ke dalam kuah.
- Bumbui dengan garam, kaldu sapi bubuk, gula pasir, micin (opsional), dan pala parut, aduk rata, cicipi, lalu matikan api.
- Untuk sambal, rebus cabe rawit merah dan bawang putih hingga empuk, lalu ulek dengan garam dan gula pasir, tambahkan sedikit air.
- Rebus mie kuning sebentar, susun di mangkok bersama toge, kikil, dan kulit sapi, siram dengan kuah, lalu tambahkan bawang merah goreng, daun seledri, sambal, jeruk limau, dan kecap manis sebelum disajikan.
Ingredients
SAMBAL :
PELENGKAP :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a pressure cooker, add the beef tendon (from the shank) with enough water to submerge it (about 2 liters) and 2 bay leaves, then pressure-cook for about 50 minutes to 1 hour until tender.
- Meanwhile, boil the thin beef skin for about 15 minutes, then remove and drain.
- Once the shank is tender, turn off the heat, let the steam escape, then open the pressure cooker and drain; cut the tendon into small pieces, wash again, and keep it in a steamer so it can be reheated when serving.
- Bring about 3 liters of water to a boil in a pot for the broth.
- Blend the shallots, garlic, toasted candlenut, ginger, and pepper with a little oil.
- Sauté the spice paste over low heat until fully cooked and fragrant, then add it into the boiling water.
- Add bay leaves, lemongrass, galangal, onion, and scallion to the broth.
- Season with salt, beef bouillon powder, sugar, MSG (optional), and grated nutmeg, stir well, taste, then turn off the heat.
- For the sambal, boil the bird's-eye chilies and garlic until soft, then pound with salt and sugar, adding a little water.
- Briefly boil the yellow noodles, arrange in a bowl with bean sprouts, tendon, and beef skin, ladle over the broth, then top with fried shallots, celery leaves, sambal, kaffir lime, and sweet soy sauce before serving.
Cook Notes
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