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CHINESE SHRIMPCAKE SOUP
#tekwan
250 gr ayam non tulang (10 oz of boneless chicken)
250 gr udang segar (10 oz of shrimp)
100 gr es batu (4 oz of ice cube)
2 butir putih telur (2 egg whites)
1/2 sdt bawang putih bubuk (1/2 tsp of garlic powder)
1/2 sdt garam (1/2 tsp of salt)
1/2 sdt lada bubuk (1/2 tsp of ground pepper)
1/4 sdt msg (1/4 tsp of MSG)
1 sdm kecap asin (1 tbsp of soy sauce)
1/2 sdt gula (1/2 tsp of sugar)
200 gr tepung sagu tapioka (8 oz of tapioca flour)
#kuahtekwan
3 siung bawang putih geprek (3 cloves of garlic, crushed)
kulit udang segar (shrimp skin)
1 bt daun bawang (a stalk of scallion)
2000 ml air (9 cups of water)
3 siung bawang putih cincang (3 cloves of garlic, minced)
5 siung bawang merah cincang (5 bulbs of shallot, minced)
1/2 bh bawang bombai (half an onion)
1/2 ibu jari jahe (a dice of ginger)
1 sdt garam (1 tsp of salt)
1 sdt kaldu bubuk (1 tsp of stock powder)
1/2 sdt lada bubuk (1/2 tsp of ground pepper)
1/2 sdt gula (1/2 tsp of sugar)
100 gr jamur kuping (4 oz of wood ear mushroom)
500 gr bengkoang (1 lb of yams)
2 bh wortel (2 carrots)
selamat mencoba
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