Tuesday, February 14, 2012

Soto Daging & Begedil


Mee Soto 可以说在我家是非常受欢迎的。
我的儿子常常都会叫我煮这个给他吃。
通常为了省事,我都是做 soto ayam.
这次本来是要做牛排骨的,可惜买不到漂亮的牛骨,只好作罢了。
忙了整个早上,熬汤,搅烂香料,再来是做begedil, 越做越后悔。
改天必须提早先把香料给料理好;这样会省事多了。
但是劳累了大半天是值得的。
我的儿子一面吃一面赞,还夸口说比昨天吃的拉面更好。
须知那个日本拉面是很有名的,我的soto 比他的好吃,那我的尾巴怎能不翘起来啊?
不过,我女儿是比较清醒的,她瞪了哥哥一眼说:那里有?夸张啦。
嘻嘻。。。我只好暂时先把尾巴藏好咯!

星期一和星期二,费心的做了馄饨面和soto.
明天的晚餐还没着落;不过我明天要到朋友家学做阿杂菜和豆腐花。
我这个朋友的阿杂菜是我儿子的最爱。
他每次吃阿杂时就一定要说,还是Aunty Vivian 的acha 好吃。
再来是,从来没有吃过这么好的豆腐花。
说真的,她的豆腐花是我吃过最好的。
所以我只好上门拜师了。
希望明天能学成归来; 那明天就把阿杂当晚餐,豆腐花当甜品咯。

食谱参考 3 hungry tummies


serves 6 to 8

  • 1 kg beef, preferably shoulder or brisket cut into pieces,
  • 500g yellow noodles, blanced just before serving
  • bean sprouts, blanched just before serving
  • begedil
  • 3 l of beef stock
  • salt and pepper to taste

spice mix 1:


2 tbs of white peppercorns, 2 cinnamon sticks, 8 cloves, 2 star anise

spice mix 2:

5 cm piece of ginger, minced, 2 tbs of turmeric powder, 6 shallots, peeled and chopped, 2 large onions, finely minced, 2 lemongrass, chopped



For the toppings & Garnishing:

6 hard boiled eggs 
lime wedges
coriander or Chinese celery leaves
slice chillies
crispy fried shallots

Method:
  1. Put the beef in the pan with the stock, peppercorns, cinnamon stick, cloves, and bring to the boil.
  2. Reduce heat and let the meat simmer until tender.
  3. Remove the meat, dice it, and reserve it.
  4. blend spice 2 into fine paste. 
  5. Heat the oil in a pan and fry the paste in it, and then add it, together with the soy sauce, to the meat broth.
  6. Add the meat and bring the soup back to the boil.
  7. To serve, place noodles and bean sprouts in a bowl, ladle some broth and meat over and add the toppings,  season with lime juice, and garnish with chopped corainder and fried onion rings.






Begedil:



Ingrecients: 

  • 3 medium-sized russet potatoes
  • 200g minced beef (seasoned with a little  salt and pepper)
  • ¼ cup crispy fried shallots
  • ¼ cup chopped coriander 
  • ¼ teaspoon salt, ½ teaspoon ground  black pepper
  • 1 egg (slightly beat)
  • bread crumbs and oil for frying
Method:

  1. Peel and cut them into slices, fry the potatoes. Drain the potatoes and mash. 
  2. A dd the beef, shallots and chopped coriander. Season with the salt and pepper. 
  3. Mix well and shape into balls. Roll the balls well between your palms to ensure the patties are compact and will remain intact when frying. 
  4. Coat begedil in bread crumbs, then dip each patty in egg. Roll the patty in bread crumbs again.
  5. Heat oil to medium heat. Deep fry them until golden brown.
  6. You can also freeze them after coating with bread crumbs. Do not defrost when you are ready to eat them - deep fry direct from the freezer.




11 comments:

  1. 你真的是个好妈咪哦,要不要收我做老女儿。。哈哈哈

    ReplyDelete
  2. 娇娇,你现在是非常时期,我不要坏了你的好事。等下你老公会骂我巫婆。等那天你改变计划,我就收你做妹妹好吗?

    ReplyDelete
  3. soto汤的味道我接受不来我对acha很有兴趣记得分享。

    ReplyDelete
  4. 我一直在找mee soto的食谱,终于看到了,谢谢你的分享:)
    如果我用鸡肉,香料要不要换呢?

    ReplyDelete
  5. I love mee soto very much. Thanks for sharing this great recipe.
    Happy Valentine's Day!

    ReplyDelete
  6. Thank you for the link :) I must make the beef version soon, its just so much more work I must say :(
    Love ur pegerdil!!

    ReplyDelete
  7. 很浓郁的汤,热热时吃是最棒的。可是要煮好像还蛮花时间的,做你家的孩子好有口服哦!
    Begedil有点类似台湾的可乐饼,可以想象那脆脆软软的感觉。我要吃~~~

    ReplyDelete
  8. Chan, o... 你不喜欢rempah 味道? 可以理解,不同人有不同口味,我喜欢的未必适合你或他,味觉就是个奇怪的东西。

    Cass, 我也是用户3hungry tummies 的soto Adam 配方做的。所以应该没问题。不过如果特别喜欢什么香料可以多加一点,不喜欢的就减一些。食材都是靠自己喜好改变的,不用完全跟食谱。

    ReplyDelete
  9. Ann, me too, soto lover. Happy valentine's day. Sweet sweet o..

    Tummies, I am the one have to show my appreciation. Tq so much for all ur wonderful recipes. Every times I need to cook Malaysian food, I will always cling to ur blog :)

    Sherleen, 是有点像可乐饼。其实这个应该用蛋煎至金黄,但我这次用炸的,效果还不错。

    ReplyDelete
  10. I never cook Soto before and hardly eat outside , maybe I should try one day. I am sure your beef soto taste wonderful because Australia has good beef. The other day I saw a travel show, they said Australia Vietmanese noodles is better than the origin Vietnam because the good beef supply. Can't wait to try out when I in MEL.

    ReplyDelete
  11. sonia,ya, i admit the pho is very good here. There are few well known vietnamese restaurant served good food. My husband always suggested viet food if we dine out.

    ReplyDelete

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