ANTI GAGAL !! CARA MENGOLAH MISOA / CHIANG MIE
Resep
Stir Fried Misoa Noodles Done Right
Bahan
Bahan topping :
Bahan sayur dan bumbu :
Cara Membuat
- Rebus satu ikat misoa di air mendidih sekitar satu setengah sampai 2 menit, tes satu helai untuk memastikan teksturnya sudah sesuai.
- Matikan api kompor lalu tiriskan misoanya.
- Segera rendam misoa di air dingin untuk menghentikan proses masak dan mengurangi kadar garamnya, lalu tiriskan kembali sampai benar-benar kering.
- Tambahkan 4 sendok makan minyak sayur agar mienya tidak saling menempel, aduk rata pelan-pelan karena misoa gampang putus.
- Biarkan misoa sampai benar-benar dingin sebelum dimasak.
- Untuk telur dadar, kocok 2 butir telur dengan sejumput garam dan sejumput kaldu jamur sampai rata.
- Tambahkan 2 sendok makan air matang agar tidak terlalu kental, lalu kocok kembali hingga rata.
- Panaskan pan dengan api kecil dan olesi sedikit minyak sayur, dadar tipis-tipis sampai adonan telurnya habis, lalu iris tipis untuk topping.
- Potong tipis hekeng goreng dan iris serong tipis lapcheong untuk topping.
- Potong serong 50 gram buncis dan 50 gram wortel, cincang 5 siung bawang merah dan 5 siung bawang putih, lalu iris 2 batang daun bawang.
- Larutkan 1 sendok teh kaldu jamur dengan 1 sendok teh air matang, aduk sampai kaldunya larut.
- Panaskan minyak sayur secukupnya lalu tumis bawang putih dan bawang merah cincang sampai sedikit kecoklatan, jangan sampai gosong.
- Kecilkan atau matikan api kompor, masukkan misoa yang sudah benar-benar dingin, lalu masukkan semua sayurannya.
- Tambahkan 1 sendok teh merica dan larutan kaldu jamur, aduk rata perlahan dengan api sedang tanpa memotong mienya.
- Setelah sayurnya cukup layu, angkat dan sajikan dengan topping telur dadar, hekeng, dan lapcheong.
Ingredients
Topping ingredients :
Vegetables and seasoning :
Steps
- Boil one bundle of misoa in boiling water for about one and a half to 2 minutes, tasting a strand to check the texture is right.
- Turn off the heat then drain the noodles.
- Immediately soak the noodles in cold water to stop the cooking and reduce the saltiness, then drain again until really dry.
- Add 4 tbsp vegetable oil so the noodles do not stick together, mixing gently because misoa breaks easily.
- Leave the noodles until they are completely cold before cooking.
- For the omelette, beat 2 eggs with a pinch of salt and a pinch of mushroom bouillon until combined.
- Add 2 tbsp cooled boiled water so it is not too thick, then beat again until combined.
- Heat a pan over low heat and brush with a little oil, fry thin omelettes until all the egg is used, then slice thinly for topping.
- Slice the fried hekeng thinly and cut the lapcheong into thin diagonal slices for topping.
- Cut 50 g green beans and 50 g carrot on the diagonal, chop 5 cloves of shallots and 5 cloves of garlic, then slice 2 stalks of spring onion.
- Dissolve 1 tsp mushroom bouillon in 1 tsp cooled boiled water, stirring until it dissolves.
- Heat enough vegetable oil then saute the chopped garlic and shallots until lightly browned, being careful not to burn them.
- Lower or turn off the heat, add the completely cooled noodles, then add all the vegetables.
- Add 1 tsp pepper and the dissolved bouillon, then stir gently over medium heat without cutting the noodles.
- Once the vegetables are wilted enough, take it off the heat and serve topped with the sliced omelette, hekeng and lapcheong.
Cook Mode
ANTI GAGAL !! CARA MENGOLAH MISOA / CHIANG MIE
Stir Fried Misoa Noodles Done Right
ANTI GAGAL !! CARA MENGOLAH MISOA / CHIANG MIE
ANTI GAGAL !! CARA MENGOLAH MISOA / CHIANG MIE
Bahan
Bahan topping :
Bahan sayur dan bumbu :
Cara Membuat
- Rebus satu ikat misoa di air mendidih sekitar satu setengah sampai 2 menit, tes satu helai untuk memastikan teksturnya sudah sesuai.
- Matikan api kompor lalu tiriskan misoanya.
- Segera rendam misoa di air dingin untuk menghentikan proses masak dan mengurangi kadar garamnya, lalu tiriskan kembali sampai benar-benar kering.
- Tambahkan 4 sendok makan minyak sayur agar mienya tidak saling menempel, aduk rata pelan-pelan karena misoa gampang putus.
- Biarkan misoa sampai benar-benar dingin sebelum dimasak.
- Untuk telur dadar, kocok 2 butir telur dengan sejumput garam dan sejumput kaldu jamur sampai rata.
- Tambahkan 2 sendok makan air matang agar tidak terlalu kental, lalu kocok kembali hingga rata.
- Panaskan pan dengan api kecil dan olesi sedikit minyak sayur, dadar tipis-tipis sampai adonan telurnya habis, lalu iris tipis untuk topping.
- Potong tipis hekeng goreng dan iris serong tipis lapcheong untuk topping.
- Potong serong 50 gram buncis dan 50 gram wortel, cincang 5 siung bawang merah dan 5 siung bawang putih, lalu iris 2 batang daun bawang.
- Larutkan 1 sendok teh kaldu jamur dengan 1 sendok teh air matang, aduk sampai kaldunya larut.
- Panaskan minyak sayur secukupnya lalu tumis bawang putih dan bawang merah cincang sampai sedikit kecoklatan, jangan sampai gosong.
- Kecilkan atau matikan api kompor, masukkan misoa yang sudah benar-benar dingin, lalu masukkan semua sayurannya.
- Tambahkan 1 sendok teh merica dan larutan kaldu jamur, aduk rata perlahan dengan api sedang tanpa memotong mienya.
- Setelah sayurnya cukup layu, angkat dan sajikan dengan topping telur dadar, hekeng, dan lapcheong.
Ingredients
Topping ingredients :
Vegetables and seasoning :
Steps
- Boil one bundle of misoa in boiling water for about one and a half to 2 minutes, tasting a strand to check the texture is right.
- Turn off the heat then drain the noodles.
- Immediately soak the noodles in cold water to stop the cooking and reduce the saltiness, then drain again until really dry.
- Add 4 tbsp vegetable oil so the noodles do not stick together, mixing gently because misoa breaks easily.
- Leave the noodles until they are completely cold before cooking.
- For the omelette, beat 2 eggs with a pinch of salt and a pinch of mushroom bouillon until combined.
- Add 2 tbsp cooled boiled water so it is not too thick, then beat again until combined.
- Heat a pan over low heat and brush with a little oil, fry thin omelettes until all the egg is used, then slice thinly for topping.
- Slice the fried hekeng thinly and cut the lapcheong into thin diagonal slices for topping.
- Cut 50 g green beans and 50 g carrot on the diagonal, chop 5 cloves of shallots and 5 cloves of garlic, then slice 2 stalks of spring onion.
- Dissolve 1 tsp mushroom bouillon in 1 tsp cooled boiled water, stirring until it dissolves.
- Heat enough vegetable oil then saute the chopped garlic and shallots until lightly browned, being careful not to burn them.
- Lower or turn off the heat, add the completely cooled noodles, then add all the vegetables.
- Add 1 tsp pepper and the dissolved bouillon, then stir gently over medium heat without cutting the noodles.
- Once the vegetables are wilted enough, take it off the heat and serve topped with the sliced omelette, hekeng and lapcheong.
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