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.