Soto Mie Bogor – Bogor’s Noodle Soup

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Soto Mie Bogor adalah makanan khas dr kota Bogor. Jawa Barat. Rasanya nikmat.
Soto Mie Bogor original food from Bogor City, West Java. Taste so good.

SOTO MIE BOGOR – BOGOR’S NOODLE SOUP

Bahan/ingredients:
300 gr babat. 300 gr tripe.
500 gr daging sapi. 500 gr beef.
100 gr mie bihun, rendam air. 100 gr vermicelli, soak on water.
300 gr mie kuning soram air panas, tiriskan. 300 gr noodle, pour hot water, strain.
2500 ml air. 2500 ml water
2 buah tomat segar, potong. 2 pcs fresh tomatoes, cut.
300 gr kol, iris. 300 gr cabagge, slice.
50 gr lobak, iris tipis. 50 gr radish, finely slice.
50 gr wortel, iris tipis. 50 gr carrot, finely slice
2 cm jahe, keprak. 2 cm ginger, crust.
2 sdm minyak sayur. 2 tbsp veggie oil

Bumbu halus/ground spicy:
6 buah bawang merah. 6 pcs shallot.
8 siung bawang putih. 8 cloves garlic.
Garam secukupnya. Some salt.
1 sdt merica. 1 tsp pepper.
¼ buah pala. ¼ pcs nutmeg
4 buah kemiri. 4 pcs candle nut.
1 sdm cabe merah halus. 1 tbsp ground red chili.

Bahan lumpia bihun/vermicelli springroll ingredients:
200gr bihun, rendam air. 200 gr vermicelli, soal water.
3 siung bwg putih, haluskan. 3 cloves.
Lada dan kecap asin secukupnya. Some pepper and soy sauce.
30ml air. 30 ml water.

Pelengkap/complimentary:
Kecap manis. Dark sweet soy sauce.
Emping. Crackers
Bawang goreng. Fried shallot
Jeruk limau. Lime.
Daun bawang, iris tipis. Green onion slice
Daun seledri, iris. Celery, slice
Sambal. Chilli Sambal
Acar Lobak. Pickled Radishes
https://flohomerecipes.wordpress.com/2016/03/11/acar-lobak-merah-pickled-red-radish/

Cara/method:
1. Didihkan air, masukkan jahe, daging dan babat. Boiling water, add ginger, beef and tripe.
2. Goreng ½ matang bwg merah dan bwg putih, haluskan bersama bumbu yg lain, tumis hingga harum dan matang. Masukkan dlm sup, aduk. (masukkan garam saat daging dan babat sdh empuk). Masukkan lobak dan wortel. Potong dadu daging dan babat. Half fried shallot and garlic, ground with other spices, saute intil fragrant and well cook. Add on soup, stir (add salt when beef and tripe tender). Add radish and carrot. Cut on dice beef and tripe.
3. Tumis bihun, bungkus dgn kulit lumpia, dan goreng hingga kecoklatan, tiriskan. Saute vermicelli, wrap with springroll skin, and fried until golden brown, strain.
4. Siram mie dan bihun dgn air panas tiriskan. Pour noddle and vermicelli with hot water, strain.
5. Saran saji/how to served:
Letakkan di mangkuk mie, bihun, beri irisan daging, babat, potongan lumpia bihun, tomat, kol dan siram dgn sup. Tambahkan pelengkap. Put noodle, bihun, add beef, stripe, vermicelli springroll, tomato, cabagge and pour the soup. Add complimentary.
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