Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available.
Bahan Membuat Dendeng char siu-lada hitam ala Singapore
- 250 gram daging babi giling (boleh ganti ayam) dgn lemak.
- 2 siung bawang putih (haluskan).
- 2 sdm char siu sauce (lee kum kee).
- 1 sdt angkak (rendam dgn 1sdm air panas, lalu haluskan).
- 1 sdm minyak wijen.
- 1 sdm kecap ikan.
- 1 sdt soy sauce (aku pake kikkoman).
- 3-4 sdm madu.
- 1 sdt lada hitam (crushed/kasar).
- 1/2 sdt ngoh hiang.
Langkah Memasak Dendeng char siu-lada hitam ala Singapore
- Campur semua bahan (kali ini aku pake babi), bumbui dengan garam n lada.....test rasa dgn ambil sedikit lalu panggang di teflon.... refisi sampai pas asin-manisnya. Taruh di wadah tertutup simpan di kulkas 3-4 jam atau lebih (kalo aku simpan semaleman soalnya bikin adonannya udah sore...jd dimasak besok pagi aja)😊.
- Ambil selembar kertas roti, taruh adonan n ratakan, ambil selembar kertas roti lagi taruh di atas adonan, lalu roll supaya tipis -/+ 4mm..
- Panaskan oven 160'C, taruh adonan diloyang sekalian dengan alasnya....tp lepaskan yg atas. Panggang di oven 30-40 mnt..
- Setelah dikeluarkan dari oven spt ini penampakan'nya.....lalu potong sesuai keinginan..biasanya sih kotak2...berhubung kurang kerjaan aku potong lingkaran pake cetakan 😁.
- Panggang di teflon lagi biar dapet efek gosong2 n mengkilap 😄.
- Jadi deh dendeng ala singapore-nya 😘.
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