BENING GURIH ! RESEP SOTO BANJAR !
Soto Banjar
Soto Banjar (Banjarmasin-Style Spiced Chicken Soup)
Bahan
Bahan ungkep kaldu :
Bumbu rempah :
Bahan perkedel : (bisa di rebus / kukus kentangnya):
Sambel :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan rempah kering (setengah biji pala, bunga lawang, kapulaga, cengkeh, dan merica putih), lalu sangrai kayu manis terpisah karena terlalu keras untuk diblender.
- Haluskan bawang merah dan bawang putih dengan sedikit minyak dan air.
- Tumis bumbu halus bersama bumbu rempah kering sampai matang, lalu sisihkan.
- Masukkan ayam kampung ke dalam air, tambahkan aromatik (jahe, daun bawang, seledri), masak selama 15 menit.
- Sambil menunggu, rebus kentang untuk perkedel, haluskan, lalu campur dengan bahan lain (seledri, biji pala bubuk, garam, kaldu jamur, lada putih, tepung tapioka, kuning telur).
- Baluri tipis dengan tepung terigu, lalu goreng.
- Angkat setelah kecoklatan.
- Setelah 15 menit, masukkan bumbu halus dan rempah yang sudah ditumis ke dalam rebusan ayam.
- Masak lagi selama 15-20 menit sampai ayam empuk.
- Matikan api, sisihkan ayam, dan suwir-suwir setelah dingin.
- Susun penyajian: soun/bihun di dasar mangkuk, lalu ayam suwir, perkedel, telur rebus, seledri, bawang merah goreng, dan cabai.
- Siram dengan kuah kaldu dan perasan jeruk nipis, lalu sajikan dengan sambal.
Ingredients
Stock ingredients:
Spice mix:
Sambal:
Accompaniment:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the dry spices (half the nutmeg, star anise, cardamom, cloves, and white pepper), then toast the cinnamon stick separately since it's too hard for the blender.
- Grind the shallots and garlic with a little oil and water.
- Saute the ground paste together with the toasted dry spices until cooked, then set aside.
- Put the free-range chicken into the water, add the aromatics (ginger, scallion, celery), and cook for 15 minutes.
- While waiting, boil the potatoes for the perkedel, mash them, and mix with the other ingredients (celery, ground nutmeg, salt, mushroom bouillon powder, white pepper, tapioca starch, egg yolk).
- Coat lightly in all-purpose flour, then fry.
- Remove once golden brown.
- After 15 minutes, add the sauteed ground paste and spices into the chicken broth.
- Cook for another 15-20 minutes until the chicken is tender.
- Turn off the heat, set the chicken aside, and shred it once cool.
- Assemble for serving: glass noodles/vermicelli at the bottom of the bowl, then shredded chicken, perkedel, boiled egg, celery, fried shallots, and chilies.
- Ladle over the broth with lime juice, and serve with the sambal.
Cook Mode
BENING GURIH ! RESEP SOTO BANJAR !
BENING GURIH ! RESEP SOTO BANJAR !
Bahan
Bahan ungkep kaldu :
Bumbu rempah :
Bahan perkedel : (bisa di rebus / kukus kentangnya):
Sambel :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan rempah kering (setengah biji pala, bunga lawang, kapulaga, cengkeh, dan merica putih), lalu sangrai kayu manis terpisah karena terlalu keras untuk diblender.
- Haluskan bawang merah dan bawang putih dengan sedikit minyak dan air.
- Tumis bumbu halus bersama bumbu rempah kering sampai matang, lalu sisihkan.
- Masukkan ayam kampung ke dalam air, tambahkan aromatik (jahe, daun bawang, seledri), masak selama 15 menit.
- Sambil menunggu, rebus kentang untuk perkedel, haluskan, lalu campur dengan bahan lain (seledri, biji pala bubuk, garam, kaldu jamur, lada putih, tepung tapioka, kuning telur).
- Baluri tipis dengan tepung terigu, lalu goreng.
- Angkat setelah kecoklatan.
- Setelah 15 menit, masukkan bumbu halus dan rempah yang sudah ditumis ke dalam rebusan ayam.
- Masak lagi selama 15-20 menit sampai ayam empuk.
- Matikan api, sisihkan ayam, dan suwir-suwir setelah dingin.
- Susun penyajian: soun/bihun di dasar mangkuk, lalu ayam suwir, perkedel, telur rebus, seledri, bawang merah goreng, dan cabai.
- Siram dengan kuah kaldu dan perasan jeruk nipis, lalu sajikan dengan sambal.
Ingredients
Stock ingredients:
Spice mix:
Sambal:
Accompaniment:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the dry spices (half the nutmeg, star anise, cardamom, cloves, and white pepper), then toast the cinnamon stick separately since it's too hard for the blender.
- Grind the shallots and garlic with a little oil and water.
- Saute the ground paste together with the toasted dry spices until cooked, then set aside.
- Put the free-range chicken into the water, add the aromatics (ginger, scallion, celery), and cook for 15 minutes.
- While waiting, boil the potatoes for the perkedel, mash them, and mix with the other ingredients (celery, ground nutmeg, salt, mushroom bouillon powder, white pepper, tapioca starch, egg yolk).
- Coat lightly in all-purpose flour, then fry.
- Remove once golden brown.
- After 15 minutes, add the sauteed ground paste and spices into the chicken broth.
- Cook for another 15-20 minutes until the chicken is tender.
- Turn off the heat, set the chicken aside, and shred it once cool.
- Assemble for serving: glass noodles/vermicelli at the bottom of the bowl, then shredded chicken, perkedel, boiled egg, celery, fried shallots, and chilies.
- Ladle over the broth with lime juice, and serve with the sambal.
Cook Notes
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