Mi toprak solo (mixed noodle soup) consists of yellow noodles and rice noodles mixed with vegetables, tofu, tempeh, assorted javanese fritters, and peanuts. bathed in meaty soup, it tastes very refreshing.
250 grams dried yellow noodles,soaked in hot water, drained
100 grams mung bean sprouts,boiled, drained
100 grams cabbage,coarsely sliced, boiled, drained
50 grams rice vermicelli,soaked in hot water, drained
150 grams tempeh,cut into pieces, sprinkled with 1/2 teaspoon salt, fried
5 small tofu, cut into pieces, sprinkled with 1/2 teaspoon salt, fried
4 bakwan jagung (corn fritters)- optional
4 perkedel singkong (cassava fritters)
2 tablespoons celery,finely sliced for topping
3 tablespoons sweet soy sauce
100 grams peanut,fried
omelette ingredients
1 egg, beaten
150 ml coconut milkfrom ¼ coconuts
50 grams all-purpose flour
1/4 teaspoon salt
vegetable oil for frying
solonese sausage filling:
150 grams ground beef
1 salam (indonesian bay) leaf
1/2 teaspoon salt
1/4 teaspoon white pepper powder
3/4 teaspoon sugar
100 ml coconut milkfrom 1/4 coconuts
1 tablespoon cooking oilfor sauteing
1 egg
ground spices blend for solonese sausage:
3 cloves shallot
2 cloves garlic
1 teaspoon coriander seeds powder
2 candlenuts, toasted
soup ingredients:
300 grams beef shank
2,000 ml water
6 lime leaves, midribs removed
3 salam (indonesian bay) leaves
1 block beef bouillon powder
4 teaspoon salt
1/4 teaspoon white pepper powder
2 teaspoons sugar
3 tablespoons cooking oilfor sautéing
ground spices blend for soup
8 cloves shallot
3 cloves garlic
1 teaspoon coriander seeds
- Broth: boil beef shank in 1250 ml water until tender. Remove beef shank from water. Add in 750 ml of water. Continue boiling.
- Cut the beef shank. Add into the broth.
- Heat cooking oil. Sauté ground spices blend, lime leaves, and salam leaf until fragrant. Pour it into the soup.
- Add in beef bouillon powder, salt, pepper, and sugar. Cook until well done. Set aside.
- Solonese sausage filling: saute ground spices blend and salam leaves until fragrant. Add in ground beef. Stir until the color changes.
- Add salt, pepper, sugar, and coconut milk. Cook until liquid absorbed into the ingredients. Remove from heat.
- Add in eggs. Stir well.
- Omelettes: Make thin omelets in a small flat pan until all the batter used.
- Solonese sausage: Take an omelette. Spoon the filling on top of it. Fold the left and right side to the inside and roll it into a short sausage. Repeat until all omelettes and filling are used.
- Steam it over low heat for 10 minutes. Remove from heat. Let it cool. Fry it in medium-heated oil for a short time until it turns slightly brown.
- Put yellow noodles, mung bean sprouts, cabbage, glass noodles, tempeh, tofu, bakwan jagung (corn fritters), perkedel singkong (cassava fritters), and Solonese sausage in a bowl. Drench with hot soup. Serve it with a sprinkle of celery, fried peanut, and sweet soy sauce.
- Mi Toprak Solo (Mixed Noodle Soup) is ready to serve.
