Today I arrived at exactly 7:00 a.m., then I went straight into the locker to store my belongings and complete my grooming. The menu that I made today is a soup of "red bean soup". After that I immediately pulled out the chicken stock which stayed inside then I directly thawing the freezer. While waiting for the stock to run out, I immediately took the materials that had been prepared yesterday in the chiller. Then I also took the grated coconut in the freezer because the coconut wanted to be squeezed and then took the coconut milk. Then I also boiled galangale. After that, I also arranged the materials I want to saute like onion, shallot, garlic, and ginger.
The stock is already liquid, it's time to reheat, then mix the ingredients that have been saute before. Wait until boiling, put the red bean a quarter of the red beans stir until evenly distributed, wait for 5-10 minutes.
.then on the filter and in the blender, after cooking the blender again with the coconut milk, do not stop stirring the fear, the coconut milk will break and the results will not be good. After that, put in the stock that has been used boiled and stir until well blended.
Do not forget to pour the remaining red beans that have been divided 2. then cook until cooked, then give salt and pepper so that the taste is better and more stable. After that time is platting and in the photo to be inserted into the blog.
recipe "sop kacang merah"
- 2 sliced dried galingale
- 1 1/2 tbsp peanut oil
- 75 gr onion
- 75 gr shallot
- 50 gr ginger chopped
- 2 tsp garlic,finally chopped
- 400 gr dried red kidney beans
- 825 ml chicken stock
- 100 ml unsweetened coconut milk
- salt and pepper
- 1 tbsp red chili pepper
- 1 tbsp fresh ginger,julienne
- 4 springs coriander
procedure
1. combine the galingale and 100 ml ( 4 fl oz ) water in a small pan. simmer for 2 minutes. cover, let stand for at least 15 minutes. drain and reserve the liquid, chop the root.
2. heat the peanut oil in a saucepan, add the onion,shallots,chopped ginger and garlic. cook over low heat until soft, but not browned (10-15 minutes)stirring often. add 300 gr kidney beans to the saucepan, toss for 2 minutes. add the stock, galingale and reserved liquid.
3. bring to a boil, then turn down heat and simmer, covered, until vegetable are very soft about 15 minutes.
4. with a slotted spoon, transfer the solids from the saucepan to a blender or processor. pure until smooth. gradually adding the liquid. press through a sieve.
5. return the soup to the saucepan, add the coconut milk and simmer for 5 minute. season with salt and pepper.
6. distribute the remaining beans beans among 4 small bowls. ladle in the soup. springkle a few chili and ginger julienne over each (serve the remainder separately in a small dish). garnish each bowl with a coriander spring.
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