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Wednesday, March 28, 2012

Soto Mie (Noodle-Beef Soup with Springroll)



In Indonesian & English

Bahan
  • 250 gr Mie telur, 6 Daun jeruk, 1 lt Air
  • 400 gr Tetelan/Kikil, 1 sm Kecap manis
  • 3 lembar Kol+2 Tomat+1 Seledri-iris2
  • 3 Kentang-iris & goreng, 3 Daun salam
  • 2 Daun bawang-iris, 1 st Kaldu bubuk
  • 2 Sereh-geprek, 1 st Lada bubuk
Haluskan:
  • 4 Bawang putih1 cm Jahe, 1 st Gula
  • 2 Kemiri, 1 cm Kunyit, 8 Bawang merah
  • 2 st Garam
Sambal:
  • 2 Bawang putih, ½ Jeruk limau-peras
  • 2 sm Kaldu150 gr Rawit, ½ st Garam
Lumpia Bihun:
  • 10-12 Kulit lumpia, 1 st Lada bubuk
  • 2 Bawang putih-haluskan, 1 st Garam
  • 150 gr Bihun-seduh air panas

Cara membuat
  • Tumis bumbu halus. Rebus daging dng bumbu halus, daun jeruk, salam, sereh, gula sampai tetelan/kikil empuk. Beri kecap, masukkan kol, masak sebentar.
  • Lumpia: Tumis bawang putih, lada & garam. Angkat & campurkan dng bihun. Letakkan sedikit bihun di kulit lumpia, gulung. Goreng lumpia hingga kuning kecoklatan lalu potong2 lumpia.
  • Sambal: Haluskan rawit, garam, bawang pth, tumis. Angkat, beri kaldu & limau.
  • Penyajian: Atur Mie, tomat, kentang, risol, seledri, d.bawang. Beri daging & kuah. Makan dng sambal rawit.

Ingredients
  • 250 gr Egg Noodle, 1 tsp Beef broth powder
  • 400 gr Flanks meat/Beef tendon*, 1 lt Water
  • 2 Green onions-sliced, 1 tsp ground Pepper
  • 2 Tomatoes-cut, 1 tbsp Sweet soy sauce
  • 3 Potatoes-cut & fried, 6 Kaffir lime leaves
  • 3 sheets Cabbage-sliced, 1 Celery-sliced
  • 2 Lemongrass-bruised3 Bay leaves
Grind into a paste:
  • 2 Candlenuts, 8 Shallots, 4 cloves Garlic
  • 2 tsp Salt, 1 cm Turmeric, 1 cm Ginger
  • 1 tsp Sugar
Chili paste:
  • 150 gr Bird`s eye chilies, 2 cloves Garlic
  • ½ Kaffir lime, ½ tsp Salt, 2 tbsp Broth
Noodle springroll:
  • 10-12 sheets Springroll wrapperSalt
  • 2 cloves Garlic-grind, 1 tsp Peppercorns
  • 150 gr Rice noodle

Directions
  • Sauté the spices paste. Boil meat/tendon with sautéed spices, lemongrass, kaffir lime & bay leaves until the meat tender. Add in soy sauce & cabbage; cook for a while.
  • Springroll: Soak rice noodle in hot water until it softens; drain. Sauté ground garlic, pepper & salt. Remove from heat; mix it with the noodle. Set aside. Put some rice noodle in the spring roll wrapper. Fold & roll it to cover the noodle. Fry spring roll until golden brown & then slice it.
  • Chili paste: Grind chilies, salt & garlic. Sauté the chili paste. Remove from the heat; put in 2 tbsp of broth & kaffir lime juice.
  • Serving: Put the noodle, cut tomatoes, fried potatoes, sliced spring roll, celery & green onions in a bowl. Pour in some meat/tendon soup. Serve it with the chili paste.
  • * Beef tendon (leg sinew-foot tendon, skin, cartilage).

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