Bogor.
Ingredients:
-500 gr beef brisket boiled and cut into small pieces according to your taste.
(Brisket (UK: brisket) is the beef that comes from the chest under the armpit / no fat meat but when cooked it is not fat soluble and melt),
- 3 lime leaves
- 2 bay leaves
- 2 stalks lemongrass, geprek
- 1.5 liter of meat broth
Subtle spice:
6 spring onions
5 cloves garlic
Nutmeg 2 eggs
1 1/2 tablespoon salt
3/4 tablespoon pepper powder
2 tablespoons dried shrimp, roasted mashed new
-500 gr beef brisket boiled and cut into small pieces according to your taste.
(Brisket (UK: brisket) is the beef that comes from the chest under the armpit / no fat meat but when cooked it is not fat soluble and melt),
- 3 lime leaves
- 2 bay leaves
- 2 stalks lemongrass, geprek
- 1.5 liter of meat broth
Subtle spice:
6 spring onions
5 cloves garlic
Nutmeg 2 eggs
1 1/2 tablespoon salt
3/4 tablespoon pepper powder
2 tablespoons dried shrimp, roasted mashed new
Supplementary Ingredients:
4 large leeks, thinly sliced
chips
fried onions
Wet noodles, pour hot water
vermicelli
Cabbage, finely shredded
lime
tomatoes
risol
soy sauce
vinegar
sambal sauce
How to cook:
Boil the meat with 2 ltr of water until meat is tender. Take the meat. potong2 according to taste. Strain the stock kurleb 1.5 Ltr.
Heat the cooking oil. Saute until fragrant. Pour the seasonings into the broth is boiling.
Add leaves. Cook over low heat about 15 minutes.
4 large leeks, thinly sliced
chips
fried onions
Wet noodles, pour hot water
vermicelli
Cabbage, finely shredded
lime
tomatoes
risol
soy sauce
vinegar
sambal sauce
How to cook:
Boil the meat with 2 ltr of water until meat is tender. Take the meat. potong2 according to taste. Strain the stock kurleb 1.5 Ltr.
Heat the cooking oil. Saute until fragrant. Pour the seasonings into the broth is boiling.
Add leaves. Cook over low heat about 15 minutes.
Soto Mie Risol
Skin Risol:
120 gr all-purpose flour
400 ml of water
4 eggs
1 teaspoon salt
Fields Risol:
1 small pack of glass noodles, pour hot water, drained
60 grams of bean sprouts
1 carrot, roughly crushed
Spices:
Garlic, salt and pepper
How to:
skin:
Mix all ingredients. Create tipis2 omelet. Set aside.
fields:
Saute finely, add the vegetables. Cook briefly. Risol fill into the skin. Fry until golden brown.
Skin Risol:
120 gr all-purpose flour
400 ml of water
4 eggs
1 teaspoon salt
Fields Risol:
1 small pack of glass noodles, pour hot water, drained
60 grams of bean sprouts
1 carrot, roughly crushed
Spices:
Garlic, salt and pepper
How to:
skin:
Mix all ingredients. Create tipis2 omelet. Set aside.
fields:
Saute finely, add the vegetables. Cook briefly. Risol fill into the skin. Fry until golden brown.
Sambal Soto Bogor
Ingredients:
100 grams of red chili
7 spring onions
salt and sugar to taste.
How to:
Saute all ingredients until fragrant. Give a little lime juice. Lift.
Presentation Soto Bogor:
Prepare a bowl. Tata noodles, rice noodles, cabbage, sliced meat, sliced tomatoes, and sliced risol. Give lemon juice. Pour the sauce secukupnya.Beri sliced green onions, fried onions, soy sauce and chips. Serve with chili sauce and lime.
Ingredients:
100 grams of red chili
7 spring onions
salt and sugar to taste.
How to:
Saute all ingredients until fragrant. Give a little lime juice. Lift.
Presentation Soto Bogor:
Prepare a bowl. Tata noodles, rice noodles, cabbage, sliced meat, sliced tomatoes, and sliced risol. Give lemon juice. Pour the sauce secukupnya.Beri sliced green onions, fried onions, soy sauce and chips. Serve with chili sauce and lime.
No comments:
Post a Comment