RESEP SOTO MIE DAGING LENGKAP ALA WILLGOZ
Soto mie
Complete Beef Soto Mie (Willgoz-Style)
Bahan
Aromatic :
Bumbu halus :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan cabai keriting, lengkuas, jahe, kunyit, bawang merah, bawang putih, dan kemiri, tambahkan air (bukan minyak) agar kuah nanti bening.
- Sambil menyiapkan bumbu, siapkan pelengkap: rebus bihun, rebus mie kuning setengah matang, goreng emping, dan goreng kentang potong dadu dengan sedikit garam.
- Panaskan minyak di dalam panci besar.
- Masukkan bumbu halus, tumis hingga harum.
- Masukkan bahan aromatik: daun bawang, seledri, daun jeruk, daun salam, dan sereh yang digeprek.
- Masukkan kayu manis, kaldu sapi bubuk, merica, garam, micin, dan bubuk pala.
- Masukkan ebi, lalu masak bumbu hingga berwarna kecoklatan dan matang.
- Tambahkan air, lalu masukkan daging sengkel.
- Masak dengan panci tertutup selama sekitar 2 jam hingga daging empuk.
- Sambil menunggu, buat risol bihun: gulung bihun rebus dengan kulit lumpia, rekatkan dengan air, lalu goreng hingga krispi keemasan.
- Setelah daging empuk, angkat dan potong-potong daging sengkel.
- Susun mie kuning, risol bihun potong, daging, kentang goreng, emping, dan daun bawang dalam mangkuk, siram dengan kuah panas, lalu tambahkan tomat dan perasan jeruk limau sebelum disajikan.
Ingredients
Aromatics:
Spice paste:
Accompaniments:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the curly chilies, galangal, ginger, turmeric, shallots, garlic, and candlenuts, adding water (not oil) so the broth stays clear.
- While preparing the spice paste, prepare the accompaniments: boil the vermicelli, parboil the yellow noodles, fry the emping crackers, and fry the cubed potatoes with a little salt.
- Heat oil in a large pot.
- Add the spice paste, sauté until fragrant.
- Add the aromatics: scallion, celery, kaffir lime leaves, bay leaves, and smashed lemongrass.
- Add the cinnamon stick, beef bouillon powder, pepper, salt, MSG, and ground nutmeg.
- Add the dried shrimp, then cook the spice paste until browned and cooked through.
- Add water, then add the beef shank.
- Cover and simmer for about 2 hours until the meat is tender.
- Meanwhile, make the vermicelli spring rolls: roll the boiled vermicelli in spring roll wrappers, seal with water, then fry until crispy and golden.
- Once the meat is tender, remove and slice the beef shank.
- Arrange the yellow noodles, sliced vermicelli rolls, beef, fried potatoes, emping, and scallion in a bowl, ladle over the hot broth, then add tomato and a squeeze of lime before serving.
Mode Masak
RESEP SOTO MIE DAGING LENGKAP ALA WILLGOZ
RESEP SOTO MIE DAGING LENGKAP ALA WILLGOZ
Bahan
Aromatic :
Bumbu halus :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan cabai keriting, lengkuas, jahe, kunyit, bawang merah, bawang putih, dan kemiri, tambahkan air (bukan minyak) agar kuah nanti bening.
- Sambil menyiapkan bumbu, siapkan pelengkap: rebus bihun, rebus mie kuning setengah matang, goreng emping, dan goreng kentang potong dadu dengan sedikit garam.
- Panaskan minyak di dalam panci besar.
- Masukkan bumbu halus, tumis hingga harum.
- Masukkan bahan aromatik: daun bawang, seledri, daun jeruk, daun salam, dan sereh yang digeprek.
- Masukkan kayu manis, kaldu sapi bubuk, merica, garam, micin, dan bubuk pala.
- Masukkan ebi, lalu masak bumbu hingga berwarna kecoklatan dan matang.
- Tambahkan air, lalu masukkan daging sengkel.
- Masak dengan panci tertutup selama sekitar 2 jam hingga daging empuk.
- Sambil menunggu, buat risol bihun: gulung bihun rebus dengan kulit lumpia, rekatkan dengan air, lalu goreng hingga krispi keemasan.
- Setelah daging empuk, angkat dan potong-potong daging sengkel.
- Susun mie kuning, risol bihun potong, daging, kentang goreng, emping, dan daun bawang dalam mangkuk, siram dengan kuah panas, lalu tambahkan tomat dan perasan jeruk limau sebelum disajikan.
Ingredients
Aromatics:
Spice paste:
Accompaniments:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the curly chilies, galangal, ginger, turmeric, shallots, garlic, and candlenuts, adding water (not oil) so the broth stays clear.
- While preparing the spice paste, prepare the accompaniments: boil the vermicelli, parboil the yellow noodles, fry the emping crackers, and fry the cubed potatoes with a little salt.
- Heat oil in a large pot.
- Add the spice paste, sauté until fragrant.
- Add the aromatics: scallion, celery, kaffir lime leaves, bay leaves, and smashed lemongrass.
- Add the cinnamon stick, beef bouillon powder, pepper, salt, MSG, and ground nutmeg.
- Add the dried shrimp, then cook the spice paste until browned and cooked through.
- Add water, then add the beef shank.
- Cover and simmer for about 2 hours until the meat is tender.
- Meanwhile, make the vermicelli spring rolls: roll the boiled vermicelli in spring roll wrappers, seal with water, then fry until crispy and golden.
- Once the meat is tender, remove and slice the beef shank.
- Arrange the yellow noodles, sliced vermicelli rolls, beef, fried potatoes, emping, and scallion in a bowl, ladle over the hot broth, then add tomato and a squeeze of lime before serving.
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