Soup is a dish that many encounter in Indonesia. Various types of soup cooked with many ingredients. In this article I will share some kind of soup that can be practiced in your kitchen.
TOMATO SOUP SHRIMP BALL
Ingredients:
1 kg of tomatoes
2 tablespoons margarine
1 onion, finely sliced
1 tablespoon flour
1 nutmeg, crushed
1 teaspoon salt
1/2 pepper
2 tablespoons granulated sugar
500 ml chicken broth 5 tablespoons tomato sauce
50 ml heavy cream
1 tbsp chopped petersei Shrimp balls: 250 gr shrimp chopped, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon sugar sand, mix well. Fried forms a ball and set aside
How to make:
1. Boil water, boiled briefly until wilted tomato, lift, and a blender. Then strain and set aside.
2. Heat margarine, saute onion until fragrant, put flour flour and stir well.
3. Add the tomatoes finely, nutmeg, salt, pepper, sugar, chicken broth, and ketchup, duduhkan.
4. Pour the heavy cream and lift.
5. Serve warm, sprinkle with chopped parsley.
To: 6 People
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TOFU SOUP EGG
Ingredients:
1 tablespoon cooking oil
1 teaspoon sesame oil
2 cm ginger, crushed
3 cloves garlic, crushed
1.5 liters chicken broth
2 tsp salt, 1/2 teaspoon pepper
1 bunch mustard greens, cut into pieces
Dough out:
1 piece out large white, puree
100 grams of minced shrimp
1 tbsp corn starch
1 egg
1 teaspoon salt, 1/2 teaspoon pepper and 1 tsp sugar
10 quail eggs, hard boiled, peeled.
Topping: chopped onion and chopped celery
How To Make:
1. Dough know: mixed know with shrimp, corn, eggs, salt, pepper, and sugarsand, mix well. Prepare a small bowl / small pie pan, basting with oil fried.
2. Pour batter into pan out, give the quail eggs that have been The boiled and peeled. Steam for 15 minutes, remove from heat. Remove from pan.
3. Gravy: Heat oil and sesame oil greng. Saute garlic until fragrant. Pour in the chicken broth, bring to a boil. Add garamdan pepper powder, after boiling, remove from heat.
4. Prepare a bowl, governance know, give the sauce and sprinkle with sliced scallions and celery.
To: 4 People.
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COCONUT SOUP
Ingredients:
1 young coconut fruit, scrape the meat, leaving the shell
2 tablespoons cooking oil
1 onion, sliced
200 grams of squid, cut into matchsticks
300 grams of meat snapper, diced
300 grams of shrimp, cut back
2 stalks lemongrass, crushed
3 lime leaves
3 cm ginger, crushed
1 liter water
1 teaspoon salt, 1/2 teaspoon pepper
1 tablespoon chicken flavor Royco
1 tomato, diced
2 tablespoons lime juice
How to make:
1. Heat oil and saute onion until fragrant, put the squid, shrimp, lemongrass, lime leaves and ginger. Cook until shrimp turn color.
2. Add water, salt, pepper, and Royco taste of chicken, bring to a boil.
3. After boiling put tomatoes, lemon juice, and coconut, cook briefly, lift.
4. Pour the soup into a coconut shell or a bowl of soup.
5. Serve warm.
For: 4 people
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GOAT GREEN BEAN SOUP
Ingredients:
500 g rack of lamb, cut into pieces
150 grams of green beans
2 liters of water
2 tablespoons cooking oil
1 onion, roughly chopped
1 nutmeg, crushed
3 cm cinnamon
5 seed cloves
2 cm ginger, crushed
2 teaspoons salt and 1 teaspoon pepper
Topping: sliced onion, celery, and onions fried
How to make:
1. Boil 1.5 liters of water, boiled goat ribs. Add nutmeg, cinnamon, cloves, and ginger. Cook until the meat is tender, remove from heat.
2. Boil 500 cc of water, boiled green beans until tender. Mix into mutton stew.
3. Heat oil and saute onion until fragrant. Put it in gravy stew meat, cook briefly. Add salt and pepper, stir well, remove from heat.
4. Serve warm with a sprinkling of chives, celery, and onions fried.
To: 6 people
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SUP clear broth
Ingredients:
1 fish barramundi, weighing 750 grams
1 tablespoon lemon juice and 1 teaspoon salt
1.5 liters of water
3 stalks lemongrass, crushed
3 cm ginger, crushed
3 cm galangal, crushed
5 lime leaves
1 pandan leaves, cut into pieces
2 teaspoons salt and 1 teaspoon pepper
3 large red chilies, sliced
2 large green chilies, sliced
8 red onions, sliced
5 cloves garlic, sliced
6 pieces tomatoes, cut into pieces
3 tablespoons lime juice
2 bunches of basil leaves
20 pieces of red chili sauce and two red tomatoes, sliced
How to make:
1. Siangi white snapper, cut into 3 parts, wash clean. Sprinkle with water lime and salt, let stand for 10 minutes. Rinse again and drain.
2. Boil water, put lemongrass, ginger, galangal, lime leaves, pandan, salt and pepper.
3. Once boiling, add the white snapper, red onion, garlic, red and green chili peppers, and cook until the fish is tender.
4. Insert the lime juice, basil and cayenne pepper and tomatoes, stir well, cook briefly and lift. Serve warm.
For: 4 people
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Ball Soup squid
Ingredients BAKSO/Ball:
500 grams of squid, wash
5 tablespoons water whiting
100 grams of corn starch
1 egg white
1 teaspoon salt
SUP:
1 tablespoon cooking oil
3 cloves garlic, minced
3 pieces of shrimp were
2 liters of water
3 cm ginger, crushed
2 stalks lemongrass, crushed
2 teaspoons salt, 1 teaspoon pepper
1 bunch mustard greens, cut into pieces
50 grams of glass noodles, soak water until soft, drain
Topping: chopped onion, celery, and onions fried
How to make:
1. Meatballs squid: squid coat with water whiting, knead, wash back, drain.
2. Puree calamari, mixed with corn starch, egg white and salt, mix well until the dough can be formed.
3. Boil water, shape the dough round squid, cook until floats, lift. Enter in ice water a minute, remove and drain.
4. Soup: Heat oil and saute garlic and shrimp until fragrant, remove from heat. Boil water, put shrimp stir fry, ginger, lemongrass, salt, and pepper.
5. Once boiling, add the meatballs and mustard greens, cook briefly, remove from heat.
6. Prepare a bowl, fill with glass noodles, meatballs and sauce, sprinkle with chives, celery, and onions fried. Serve warm.
To: 6 people
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Broccoli Tofu Soup
Ingredients:
250 grams of broccoli
50 grams of bean sprouts, siangi
1 packet out of eggs / eggtofu, cut into pieces
1 leek, sliced
300 grams of Shahe fen
2 tablespoons cooking oil
1 tbsp sesame oil
3 cloves garlic, minced
1 liter chicken stock
1 teaspoon salt, 1/2 teaspoon pepper
1 tablespoon soy sauce taste salty
How to make:
1. Heat oil and sesame oil, saute garlic until fragrant. Enter the chicken broth, salt, and pepper, bring to a boil.
2. Enter the broccoli, tofu, scallions, and sprouts, and cook until vegetables mature. Add soy sauce stamp BANGO salty taste and stir well.
3. Enter the Shahe fen, cook briefly, remove from heat.
4. Serve warm.
For: 4 people
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TOFU SOUP FISH
Ingredients:
500 grams of yellow tail fish meat, puree
150 grams of corn starch
5 red onions, chopped, sauteed
2 tsp salt, 1/2 teaspoon pepper, and
1 tablespoon sugar
2 egg whites and 50 ml of water
WRAPPING:
10 pieces out fried pong
2 sheets of bean curd, cut 10 cm
6 pieces kibun kani (crab flavor processed)
8 pieces kibun mame (processed fish flavor)
Gravy:
1 1/2 liter of broth
3 cloves garlic, chopped, sauteed
1 leek, cut into pieces
100 grams of glass noodles, cold water soak until soft, drain
Topping: fried onions, sliced celery, and onion sauce boiled
How to make:
1. Field: yellow tail fish meat mixed with corn starch, onion sauteed, salt, pepper, sugar, eggs, and water and stir well. Knead up to be the dough can be formed.
2. Take one knows pong fried, cut into two tilted, fill with stuffing. Contents beancurd with 1 tsp of stuffing. Fold the triangle shape.
3. Steam for 15 minutes, remove from heat.
4. Boil the broth, stir enter garlic, salt, pepper, and leaves onions, after boiling, remove from heat.
5. Prepare a bowl, put the glass noodles, stuffing, kibun kani, kibun mame and give the sauce warm. Sprinkle with chopped celery and fried onion and serve warm boiled with onion sauce.
To: 6 people
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SOUP KENCHIN
Ingredients:
120 grams of rapeseed
80 grams of carrots
120 grams of potato tuber / ebimo
80 grams of root vegetables / gobo
80 grams of scallion
1/2 silken tofu wrap
8 pieces of peas
1 liter of broth of fish / dashi
30 cc koi kochi shoyu / concentrated soy sauce
1/2 teaspoon salt
15 ml sesame oil
How to make:
1. Vegetables, radishes, carrots, sweet potatoes and taro root vegetable, cut shapes according to tastes.
2. Cook the broth along with the vegetables, add seasoning concentrated soy sauce, salt.
3. Add the tofu that has been destroyed, peas, leeks and oil sesame.
4. After boiling, remove from heat and serve warm.
For: 2 people
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EGG TOFU SOUP misua
Ingredients:
2 tablespoons cooking oil
2 cloves garlic, crushed
2 cm ginger, crushed
100 gr shrimp, cut into pieces
750 ml of water
3 pieces of squash (squash), peeled, sliced
1 piece out of eggs (egg tofu), cut into pieces
2 eggs, beaten off
2 bunches misua
1 teaspoon salt, 1/2 teaspoon pepper
Complement: sliced leeks and celery
How to make:
1. Heat oil, saute garlic and ginger until fragrant. Enter the shrimp and cook until shrimp changes color.
2. Add water and bring to a boil. After boiling enter squash, cook briefly. Add chunks of tofu, eggs, salt, and pepper, stirring Avg.
3. Add misua, cook briefly, remove from heat.
4. Serve warm, sprinkle with chopped green onions and celery.
For: 4 people
There are still many other soup recipes I will share in the next article Different Types of Cuisine Soup 2.
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