Soto Mie (Noodle-Beef Soup with Springroll)
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
250 gr Mie telur, 6 Daun jeruk, 3 Daun salam, 1 lt Air
400 gr Tetelan/Kikil, 1 sm Kecap manis, 1 st Lada bubuk
3 lembar Kol+2 Tomat+1 Seledri-iris2, 1 st Kaldu bubuk
3 Kentang-iris & goreng, 2 Daun bawang-iris
2 Sereh-geprek
Haluskan:
4 Bawang putih, 1 cm Jahe, 1 st Gula, 8 Bawang merah
2 Kemiri, 1 cm Kunyit, 2 st Garam
Sambal:
2 Bawang putih, 150 gr Rawit, ½ Jeruk limau-peras
2 sm Kaldu, ½ st Garam
Lumpia Bihun:
10-12 Kulit lumpia, 2 Bawang putih-haluskan, 1 st Garam
150 gr Bihun-seduh air panas, 1 st Lada bubuk
Cara membuat
Tumis bumbu halus. Rebus daging dengan 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 dengan bihun. Letakkan sedikit bihun di kulit lumpia, gulung. Goreng lumpia hingga kuning kecokelatan. Angkat & tiriskan di kertas penyerap minyak. Potong2 lumpia sebelum disajikan.
Sambal: Haluskan rawit, garam & bawang putih lalu tumis. Angkat, beri kaldu & limau.
Penyajian: Atur mie, tomat, kentang, risol, seledri, daun bawang. Beri daging & kuah. Makan dengan sambal rawit.
Ingredients
250 gr Egg Noodle, 1 tsp Beef broth powder, 1 lt Water
400 gr Flanks meat/Beef tendon*, 2 Lemongrass-bruised
2 Green onions-sliced, 1 tsp ground Pepper, 3 Bay leaves
2 Tomatoes & 1 Celery-sliced, 1 tbsp Sweet soy sauce
3 Potatoes-sliced & then fry, 6 Kaffir lime leaves
3 sheets Cabbage-sliced
Grind into a paste:
2 Candlenuts, 8 Shallots, 4 Garlic cloves, 1 cm Ginger
2 tsp Salt, 1 cm Turmeric, 1 tsp Sugar
Chili paste:
150 gr Bird`s eye chilies, 2 Garlic cloves, 2 tbsp Broth
½ Kaffir lime, ½ tsp Salt
Noodle spring roll:
10-12 Spring roll wrappers, 150 gr Rice noodle, Salt
2 Garlic cloves-grind, 1 tsp Peppercorns
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.
Spring roll: 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. Remove from the heat & drain in paper towel. Slice spring roll before serving.
Chili paste: Grind chilies, salt & garlic. Sauté the chili paste. Remove from the heat; add in 2 tbsp of broth & kaffir lime juice.
Serving: Put the noodle, tomato slices, 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).