KOMPAS.com – Soto mi Bogor has a light yet refreshing sauce and complete contents.
Apart from yellow noodles and beef chunks, Soto Mi Bogor is also known for its trademark risoles filled with vermicelli.
Follow the recipe for Soto Mi Bogor from the book “Various Indonesian Soto” (2011) by Julie Indah Rini, published in the following Multi Kreasi Satudelapan.
Also read:
Bogor noodle soup recipe
Material:
- 1/2 kg beef (brisket)
- 1 liter of water for boiling
- 2 tbsp cooking oil
- 2 bay leaves
- 2 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 1 tbsp powdered beef stock
- 2 spring onions (sliced 1 cm)
Ground spices:
- 5 red onions
- 2 cloves of garlic
- 1 tsp granulated pepper
- 1 cm turmeric
- 1 cm ginger
- 1 tbsp salt
- 1 tsp sugar
Supplementary materials:
- Soggy yellow noodles
- Rice noodles
- Cabbage (finely sliced)
- Tomatoes (diced)
- Celery
- Lime
- Cayenne pepper
- Vinegar
Risoles Ingredients:
- Shallots (sliced)
- Garlic (sliced)
- Pepper to taste
- Soy sauce to taste
- Spring roll skin
How to make Bogor noodle soup
1. Broth. Boil beef until tender. Saute the ground spices until fragrant. Add bay leaves, lime leaves, lemongrass and spring onions. Add the stir-fry to the meat that is being boiled. Add beef stock, taste.
2. Risoles. Brew vermicelli in hot water. Let stand until tender, drain, then cut a little. Saute using shallots, garlic and add pepper. Add soy sauce, stir well.
Prepare the spring roll skin, roll the sauteed ingredients into the spring roll skin. Fry until brown.
3. Presentation. Arrange the noodles, vermicelli, tomatoes, sliced cabbage, rissoles which have been cut into three parts in a bowl. Drizzle with soto sauce. Add sliced celery and a squeeze of lime juice.
Also read:
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