Sup Kembang Tahu Iga Babi ~ Sangat Mudah dan Enak | Braised Pork Ribs With Bean Curd | Nael Onion
Sup kembang tahu
Pork Rib and Beancurd Skin Soup
Bahan
Garnish:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rendam 100 gram kembang tahu dengan air hangat sampai lembut.
- Rebus 500 gr iga babi yang sudah dipotong kecil-kecil sampai mendidih, lalu angkat dan buang airnya.
- Buang air rendaman kembang tahunya, cuci bersih, lalu tiriskan.
- Cuci bersih iga babinya lalu tiriskan airnya.
- Masukkan 2 liter air ke dalam panci bersama iga babi yang sudah direbus sebentar tadi.
- Masukkan 50 gr kacang tanah yang sudah direndam semalaman.
- Bumbui dengan 1,5 sdt garam, 1 sdt kaldu jamur, 1 sdt lada putih, dan 1,5 sdt gula.
- Masak dengan api sedang kurang lebih 1 jam sampai iganya empuk.
- Potong 2 buah wortel sesuai selera dan potong-potong kembang tahunya.
- Untuk minyak bawang putihnya, goreng 4 siung bawang putih cincang dengan minyak di api sedang cenderung kecil sambil terus diaduk sampai kuning.
- Matikan api tapi tetap diaduk supaya tidak gosong, lalu dinginkan sampai suhu ruang dan simpan di wadah kedap udara.
- Masukkan wortelnya lalu masak sebentar sampai wortelnya setengah matang.
- Masukkan kembang tahu dan 12 buah bakso ikan, lalu tutup dan masak kurang lebih 10 menit.
- Tambahkan 1 sdm minyak bawang putih goreng, aduk-aduk, lalu koreksi rasanya.
- Matikan api, taburi dengan daun bawang iris dan bawang merah goreng, lalu sajikan.
Ingredients
Garnish:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soak 100 g of beancurd skin in warm water until soft.
- Boil 500 g of pork ribs cut into small pieces until it comes to a boil, then lift them out and discard the water.
- Discard the beancurd skin soaking water, rinse it clean, then drain.
- Wash the pork ribs clean, then drain them.
- Pour 2 liters of water into a pot along with the parboiled pork ribs.
- Add 50 g of peanuts that have been soaked overnight.
- Season with 1.5 tsp salt, 1 tsp mushroom bouillon, 1 tsp white pepper, and 1.5 tsp sugar.
- Cook over medium heat for about 1 hour until the ribs are tender.
- Cut 2 carrots as you like and cut the beancurd skin into pieces.
- For the garlic oil, fry 4 cloves of chopped garlic in oil over medium-low heat while stirring constantly until golden.
- Turn off the heat but keep stirring so it does not burn, then cool it to room temperature and store it in an airtight container.
- Add the carrots and cook briefly until they are half done.
- Add the beancurd skin and 12 fish balls, then cover and cook for about 10 minutes.
- Add 1 tbsp of the fried garlic oil, stir, then taste and adjust.
- Turn off the heat, sprinkle with sliced spring onion and fried shallots, then serve.
Cook Mode
Sup Kembang Tahu Iga Babi ~ Sangat Mudah dan Enak | Braised Pork Ribs With Bean Curd | Nael Onion
Sup Kembang Tahu Iga Babi ~ Sangat Mudah dan Enak | Braised Pork Ribs With Bean Curd | Nael Onion
Bahan
Garnish:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rendam 100 gram kembang tahu dengan air hangat sampai lembut.
- Rebus 500 gr iga babi yang sudah dipotong kecil-kecil sampai mendidih, lalu angkat dan buang airnya.
- Buang air rendaman kembang tahunya, cuci bersih, lalu tiriskan.
- Cuci bersih iga babinya lalu tiriskan airnya.
- Masukkan 2 liter air ke dalam panci bersama iga babi yang sudah direbus sebentar tadi.
- Masukkan 50 gr kacang tanah yang sudah direndam semalaman.
- Bumbui dengan 1,5 sdt garam, 1 sdt kaldu jamur, 1 sdt lada putih, dan 1,5 sdt gula.
- Masak dengan api sedang kurang lebih 1 jam sampai iganya empuk.
- Potong 2 buah wortel sesuai selera dan potong-potong kembang tahunya.
- Untuk minyak bawang putihnya, goreng 4 siung bawang putih cincang dengan minyak di api sedang cenderung kecil sambil terus diaduk sampai kuning.
- Matikan api tapi tetap diaduk supaya tidak gosong, lalu dinginkan sampai suhu ruang dan simpan di wadah kedap udara.
- Masukkan wortelnya lalu masak sebentar sampai wortelnya setengah matang.
- Masukkan kembang tahu dan 12 buah bakso ikan, lalu tutup dan masak kurang lebih 10 menit.
- Tambahkan 1 sdm minyak bawang putih goreng, aduk-aduk, lalu koreksi rasanya.
- Matikan api, taburi dengan daun bawang iris dan bawang merah goreng, lalu sajikan.
Ingredients
Garnish:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soak 100 g of beancurd skin in warm water until soft.
- Boil 500 g of pork ribs cut into small pieces until it comes to a boil, then lift them out and discard the water.
- Discard the beancurd skin soaking water, rinse it clean, then drain.
- Wash the pork ribs clean, then drain them.
- Pour 2 liters of water into a pot along with the parboiled pork ribs.
- Add 50 g of peanuts that have been soaked overnight.
- Season with 1.5 tsp salt, 1 tsp mushroom bouillon, 1 tsp white pepper, and 1.5 tsp sugar.
- Cook over medium heat for about 1 hour until the ribs are tender.
- Cut 2 carrots as you like and cut the beancurd skin into pieces.
- For the garlic oil, fry 4 cloves of chopped garlic in oil over medium-low heat while stirring constantly until golden.
- Turn off the heat but keep stirring so it does not burn, then cool it to room temperature and store it in an airtight container.
- Add the carrots and cook briefly until they are half done.
- Add the beancurd skin and 12 fish balls, then cover and cook for about 10 minutes.
- Add 1 tbsp of the fried garlic oil, stir, then taste and adjust.
- Turn off the heat, sprinkle with sliced spring onion and fried shallots, then serve.
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