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Wet yellow noodles, brew hot water and drain - 150 grams
Vermicelli, soak in hot water then drain - 50 grams
Cabbage, finely sliced - 50 grams
Tomatoes, cut into small pieces - 2 pieces
Risol filled with vermicelli, fried and then sliced - 3 pieces
Green onion, finely sliced - 1 stick
Celery, finely chopped - 1 stick
Fried onion - 1 tbsp
See Mother's Recipe Version
Plans
Boil the peas until tender. Lift and drain. Discard the boiled water. Once cool, cut the pebbles and set aside.
Boil the meat until tender. Remove the meat and drain. Once cool, cut the meat and set aside. Take the boiled water.
In a saucepan, re-boil the water used to boil the meat. Set aside.
In a skillet, heat the oil. Saute garlic and red until fragrant. Remove and pour the stir-fry into the stew pot. Stir well.
Add lemongrass, galangal, ginger, lime leaves, salt, sugar, and pepper. Stir well and continue to cook until it boils. Correction taste. Turn off the fire.
Serving: Arrange the yellow noodles and vermicelli in a serving bowl. Give cabbage, tomatoes, risoles, pieces of meat and gravel, spring onions, celery, and fried onions. Flush with gravy. Ready to be served.
1. Separate between boiling the meat with the gravel. So that the soup is clear, do not use the water used to boil the gravel because it is white. When boiling the meat, do not forget to lift and remove the foam and other impurities that float on the surface of the stew.
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