MAKANAN FAVORIT KELUARGA SAAT LEBARAN, MIE AYAM DAN MIE BAKSO WAJIB BIKIN !!
RESEP BAKSO : https://www.youtube.com/watch?v=81BPVxhZX8w
Mie Ayam and Mie Bakso — Family Favorite for Lebaran
Bahan
TOPING AYAM :
KUAH BAKSO :
TAMBAHAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan 150 ml minyak, masukkan 150 gr kulit ayam, masak dengan api kecil hingga kering.
- Masukkan 5 siung bawang putih cincang, masak dengan api kecil hingga kecoklatan; matikan api, lalu pisahkan kulit ayam dari minyak ayamnya.
- Rebus ceker ayam hingga matang, matikan api, dan buang air rebusannya.
- Haluskan bawang merah, bawang putih, kemiri, jahe, dan kunyit dengan sedikit minyak.
- Tumis bumbu halus bersama daun salam dan sereh dengan api kecil hingga matang dan harum (tanpa tambahan minyak, karena sudah pakai minyak saat menghaluskan).
- Masukkan daging ayam dan ceker rebus, aduk, masak hingga ayam berubah warna dan bumbu meresap.
- Tambahkan air 500 ml, garam, kaldu ayam bubuk, gula pasir, merica bubuk, ketumbar bubuk, minyak wijen, dan kecap manis (campuran kecap bango dan kecap abc), aduk rata.
- Masukkan juga kulit ayam yang tadi dimasak dengan minyak ayam, masak hingga bumbu meresap dan airnya menyusut.
- Tambahkan daun bawang, masak lagi hingga kuah menyusut sesuai selera kekentalan.
- Untuk kuah bakso, didihkan 2 1/2 liter air, masukkan tulang sapi, dan buang kotoran yang mengapung.
- Tumis bawang putih halus dengan api kecil hingga kuning kecoklatan, lalu masukkan ke dalam kuah tulang yang mendidih bersama daun bawang, garam, kaldu sapi bubuk, dan merica bubuk, aduk rata.
- Masukkan bakso, masak hingga matang.
- Untuk penyajian, siapkan mi dan sawi yang sudah direbus dalam mangkuk, beri minyak ayam dan sedikit kecap asin, tambahkan topping ayam dan kuahnya, beri saus dan kecap, lalu sajikan bersama bakso dan kuah baksonya.
Ingredients
CHICKEN TOPPING:
BAKSO BROTH:
EXTRAS:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat 150 ml oil, add 150 g chicken skin, and cook over low heat until dry.
- Add 5 cloves of chopped garlic, cook over low heat until golden brown; turn off the heat, then separate the chicken skin from the chicken oil.
- Boil the chicken feet until cooked, turn off the heat, and discard the cooking water.
- Grind the shallots, garlic, candlenuts, ginger, and turmeric with a little oil.
- Saute the spice paste with the bay leaves and lemongrass over low heat until cooked and fragrant (no extra oil needed since oil was used when grinding).
- Add the chicken meat and boiled chicken feet, stir, and cook until the chicken changes color and the seasoning is absorbed.
- Add 500 ml water, salt, chicken bouillon powder, granulated sugar, ground pepper, ground coriander, sesame oil, and sweet soy sauce (Bango + ABC blend), and stir well.
- Also add the chicken skin cooked in chicken oil earlier, and cook until the seasoning is absorbed and the liquid reduces.
- Add the scallion, cook further until the broth reduces to your preferred thickness.
- For the bakso broth, bring 2 1/2 liters of water to a boil, add the beef bones, and skim off any scum that floats to the surface.
- Saute the ground garlic over low heat until golden brown, then add it to the boiling bone broth along with the scallion, salt, beef bouillon powder, and ground pepper, and stir well.
- Add the meatballs and cook until done.
- To serve, place cooked noodles and mustard greens in a bowl, add chicken oil and a little salty soy sauce, top with the chicken topping and its sauce, add chili sauce and sweet soy sauce, then serve alongside the meatballs and bakso broth.
Cook Mode
RESEP BAKSO : https://www.youtube.com/watch?v=81BPVxhZX8w
Mie Ayam and Mie Bakso — Family Favorite for Lebaran
MAKANAN FAVORIT KELUARGA SAAT LEBARAN, MIE AYAM DAN MIE BAKSO WAJIB BIKIN !!
MAKANAN FAVORIT KELUARGA SAAT LEBARAN, MIE AYAM DAN MIE BAKSO WAJIB BIKIN !!
Bahan
TOPING AYAM :
KUAH BAKSO :
TAMBAHAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan 150 ml minyak, masukkan 150 gr kulit ayam, masak dengan api kecil hingga kering.
- Masukkan 5 siung bawang putih cincang, masak dengan api kecil hingga kecoklatan; matikan api, lalu pisahkan kulit ayam dari minyak ayamnya.
- Rebus ceker ayam hingga matang, matikan api, dan buang air rebusannya.
- Haluskan bawang merah, bawang putih, kemiri, jahe, dan kunyit dengan sedikit minyak.
- Tumis bumbu halus bersama daun salam dan sereh dengan api kecil hingga matang dan harum (tanpa tambahan minyak, karena sudah pakai minyak saat menghaluskan).
- Masukkan daging ayam dan ceker rebus, aduk, masak hingga ayam berubah warna dan bumbu meresap.
- Tambahkan air 500 ml, garam, kaldu ayam bubuk, gula pasir, merica bubuk, ketumbar bubuk, minyak wijen, dan kecap manis (campuran kecap bango dan kecap abc), aduk rata.
- Masukkan juga kulit ayam yang tadi dimasak dengan minyak ayam, masak hingga bumbu meresap dan airnya menyusut.
- Tambahkan daun bawang, masak lagi hingga kuah menyusut sesuai selera kekentalan.
- Untuk kuah bakso, didihkan 2 1/2 liter air, masukkan tulang sapi, dan buang kotoran yang mengapung.
- Tumis bawang putih halus dengan api kecil hingga kuning kecoklatan, lalu masukkan ke dalam kuah tulang yang mendidih bersama daun bawang, garam, kaldu sapi bubuk, dan merica bubuk, aduk rata.
- Masukkan bakso, masak hingga matang.
- Untuk penyajian, siapkan mi dan sawi yang sudah direbus dalam mangkuk, beri minyak ayam dan sedikit kecap asin, tambahkan topping ayam dan kuahnya, beri saus dan kecap, lalu sajikan bersama bakso dan kuah baksonya.
Ingredients
CHICKEN TOPPING:
BAKSO BROTH:
EXTRAS:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat 150 ml oil, add 150 g chicken skin, and cook over low heat until dry.
- Add 5 cloves of chopped garlic, cook over low heat until golden brown; turn off the heat, then separate the chicken skin from the chicken oil.
- Boil the chicken feet until cooked, turn off the heat, and discard the cooking water.
- Grind the shallots, garlic, candlenuts, ginger, and turmeric with a little oil.
- Saute the spice paste with the bay leaves and lemongrass over low heat until cooked and fragrant (no extra oil needed since oil was used when grinding).
- Add the chicken meat and boiled chicken feet, stir, and cook until the chicken changes color and the seasoning is absorbed.
- Add 500 ml water, salt, chicken bouillon powder, granulated sugar, ground pepper, ground coriander, sesame oil, and sweet soy sauce (Bango + ABC blend), and stir well.
- Also add the chicken skin cooked in chicken oil earlier, and cook until the seasoning is absorbed and the liquid reduces.
- Add the scallion, cook further until the broth reduces to your preferred thickness.
- For the bakso broth, bring 2 1/2 liters of water to a boil, add the beef bones, and skim off any scum that floats to the surface.
- Saute the ground garlic over low heat until golden brown, then add it to the boiling bone broth along with the scallion, salt, beef bouillon powder, and ground pepper, and stir well.
- Add the meatballs and cook until done.
- To serve, place cooked noodles and mustard greens in a bowl, add chicken oil and a little salty soy sauce, top with the chicken topping and its sauce, add chili sauce and sweet soy sauce, then serve alongside the meatballs and bakso broth.
Cook Notes
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