LEBIH HANGAT DARI PELUKAN ISTRI MUDA - RESEP MIE TOMAT
RESEP YUK SIKAT
Tomato Noodles (Mie Tomat) - Warmer Than a Young Wife's Hug
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong kol, sawi (ambil daunnya, batang diiris tipis dan disisihkan untuk dimasak), dan daun bawang.
- Iris daging tipis-tipis, bumbui dengan garam.
- Rebus mie dalam air mendidih hingga setengah matang saja (karena akan dimasak lagi nanti), tiriskan tanpa dibilas.
- Panaskan minyak dalam wajan, masak irisan daging hingga berwarna kecoklatan, diamkan tanpa terlalu sering diaduk agar terbentuk warna yang bagus.
- Masukkan kol dan batang sawi yang besar, masak hingga berminyak dan agak layu, lalu masukkan bawang putih cincang, tumis hingga kecoklatan.
- Masukkan telur, orak-arik dan hancurkan, bumbui dengan sedikit garam.
- Masukkan daun bawang dan daun sawi yang tersisa.
- Tuang air sekitar 350ml, lalu masukkan tomat, saus tiram, dan kecap manis, aduk rata dan cicipi.
- Masukkan mie setengah matang beserta chicken powder, aduk rata, masak sambil sesekali menambah sedikit air dan kecap agar tetap berkuah, hingga bumbu meresap sempurna ke dalam mie.
- Angkat dan sajikan mie tomat dengan taburan daun ketumbar (wansui).
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the cabbage, mustard greens (use the leaves, thinly slice the stems and set aside to cook), and scallions.
- Thinly slice the meat, season with salt.
- Boil the noodles in boiling water until only half-cooked (since they'll be cooked again later), drain without rinsing.
- Heat oil in a wok, cook the sliced meat until browned, let it sit without stirring too much so it develops good color.
- Add the cabbage and the thick mustard-green stems, cook until oily and slightly wilted, then add the minced garlic, saute until golden.
- Add the eggs, scramble and break them up, season with a little salt.
- Add the scallions and the remaining mustard-green leaves.
- Pour in about 350 ml of water, then add the tomatoes, oyster sauce, and sweet soy sauce, stir well and taste.
- Add the half-cooked noodles along with the chicken bouillon powder, stir well, cook while adding a little more water and soy sauce now and then to keep it saucy, until the seasoning fully absorbs into the noodles.
- Remove and serve the tomato noodles topped with cilantro leaves (wansui).
Cook Mode
RESEP YUK SIKAT
Tomato Noodles (Mie Tomat) - Warmer Than a Young Wife's Hug
LEBIH HANGAT DARI PELUKAN ISTRI MUDA - RESEP MIE TOMAT
LEBIH HANGAT DARI PELUKAN ISTRI MUDA - RESEP MIE TOMAT
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong kol, sawi (ambil daunnya, batang diiris tipis dan disisihkan untuk dimasak), dan daun bawang.
- Iris daging tipis-tipis, bumbui dengan garam.
- Rebus mie dalam air mendidih hingga setengah matang saja (karena akan dimasak lagi nanti), tiriskan tanpa dibilas.
- Panaskan minyak dalam wajan, masak irisan daging hingga berwarna kecoklatan, diamkan tanpa terlalu sering diaduk agar terbentuk warna yang bagus.
- Masukkan kol dan batang sawi yang besar, masak hingga berminyak dan agak layu, lalu masukkan bawang putih cincang, tumis hingga kecoklatan.
- Masukkan telur, orak-arik dan hancurkan, bumbui dengan sedikit garam.
- Masukkan daun bawang dan daun sawi yang tersisa.
- Tuang air sekitar 350ml, lalu masukkan tomat, saus tiram, dan kecap manis, aduk rata dan cicipi.
- Masukkan mie setengah matang beserta chicken powder, aduk rata, masak sambil sesekali menambah sedikit air dan kecap agar tetap berkuah, hingga bumbu meresap sempurna ke dalam mie.
- Angkat dan sajikan mie tomat dengan taburan daun ketumbar (wansui).
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the cabbage, mustard greens (use the leaves, thinly slice the stems and set aside to cook), and scallions.
- Thinly slice the meat, season with salt.
- Boil the noodles in boiling water until only half-cooked (since they'll be cooked again later), drain without rinsing.
- Heat oil in a wok, cook the sliced meat until browned, let it sit without stirring too much so it develops good color.
- Add the cabbage and the thick mustard-green stems, cook until oily and slightly wilted, then add the minced garlic, saute until golden.
- Add the eggs, scramble and break them up, season with a little salt.
- Add the scallions and the remaining mustard-green leaves.
- Pour in about 350 ml of water, then add the tomatoes, oyster sauce, and sweet soy sauce, stir well and taste.
- Add the half-cooked noodles along with the chicken bouillon powder, stir well, cook while adding a little more water and soy sauce now and then to keep it saucy, until the seasoning fully absorbs into the noodles.
- Remove and serve the tomato noodles topped with cilantro leaves (wansui).
Cook Notes
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