Soto Mi
Match the following ingredients with the appropriate picture.
kunyit
daun jeruk
kerupuk
cabai
bawang merah
daging
bawang putih
garam
daun bawang
serai
Soto Soto mi is one of the many variants of soto – a soup-like dish that is found in many parts of Indonesia, particularly on Sumatra, Jawa, and Sulawesi. Soto is always meat-based, the most popular are chicken, beef, and tripe soto, and is usually served with a spicy sambal and kerupuk crackers. Soto mi is different as, unlike the other soto dishes, it is not served with rice but with fresh egg noodles. e ingredients of Soto Ayam can be easily obtained, at least here in Hawai’i. For the noodles we use Yaki Soba Oriental Style Noodles which you can get at Don Quichote or at Costco. e spices, kerupuk and bawang goreng fried shallots (labeled as ‘fried onion’) can be bought at China town or at the Asian Grocery 1319 South Beretania Street Honolulu, HI 96814-1821 - (808) 593-8440
Sambal A sambal is a chili-based dish, which can either be the main dish, a side-dish, or just a condiment. Sambal can be based on potatoes, eggplant, tofu, dried anchovies and peanuts, tempeh, eggs, beef, chicken, liver, or shrimps. As a condiment it usually consists of ground chilies, red shallots as the main ingredients and can take a number of optional ingredients including tomatoes, tamarind juice, shrimp paste, lime juice, sweet soy sauce, and several other ingredients. Sambal dishes are usually made of cabai merah, or cabai keriting – medium hot re chilies with a Scoville rating of about 40,000 (Jalapeno has a rating of 4,000 and Habanero of 250,000), but some sambal dishes are made from spicier or milder varieties, and also from green chilies.
Classifiers e Indonesian language uses a lot of classifiers. e most commonly used are orang (for people), ekor (for animals), biji (for small objects), and buah (for large objects), but there are many more and specialised classifiers such as batang (for stick-like objects like cigarettes, pencils), butir (small round objects like eggs, pepper corns), helai or lembar (soft flat objects), keping (hard flat objects like wooden boards), potong (for all kind of cuttings), iris (slices), and many more. Se- is used for the number one: seekor kuda one horse, dua ekor kuda two horses.
Soto Mi
Untuk 5-6 orang
BAHAN
BUMBU
500 g daging sapi 2 l air 3 bungkus (500gr) mi kuning 1/2 kol bawang goreng krupuk udang 3 telur rebus 5 batang daun bawang 2 buah wortel diiris kira-kira 0,5 cm 2 batang seledri diiris setebal 1 cm
1 batang serai, dimemarkan 3 helai daun jeruk 1 helai daun salam 3 siung bawang merah, dihaluskan 3 siung bawang putih, dihaluskan 1/2 st bubuk kunyit 1 st merica putih, dihaluskan 3 butir kemiri, dihaluskan garam secukupnya
SAMBAL 10 butir cabai merah, dihaluskan 1/4 st garam 1 st air jeruk nipis
CARA MEMBUAT Daging dipotong kira-kira 2x3 cm lalu direbus dengan 2 liter air di api sedang selama satu jam. Masukkan bumbu halus, serai, daun jeruk, daun salam, dan seledri. Direbus selama 15 menit lalu masukkan wortel dan masak lagi selama 15 menit. Masukkan separuh daun bawang. Sajikan dengan sisa daun bawang, bawang goreng, krupuk, dan mi (sebelum disajikan mi diseduh dengan air panas).
Daftar Kosakata batang bawang goreng bawang putih bubuk bumbu butir cabai daging daging sapi daum salam daun bawang daun jeruk garam halus helai jeruk jeruk nipis kemiri kerupuk udang kira-kira kol kuning kunyit memar, me-kan merica mi mi kuning paruh, sepotong, memrebus rebus, mesaji, meny-kan sapi seledri sendok sendok teh serai seduh, menysiung telur wortel
piece (classifier for stick-like objects) fried red shallots garlic powder spice piece (classifier for small round objects) chili pepper meat beef salam leaf spring onion, green onion, (kaffir) lime leaf salt fine, ground piece (classifier for flat soft objects) citrus fruit lime candle nut (kukui nut) shrimp crackers approximately cabbage yellow tumeric crush (with a blade of a knife) pepper noodle egg noodle similar to yaki soba half to cut boiled to boil to serve cattle celery spoon tea spoon lemon grass to pour boiling water over something (garlic or shallot) clove egg carrot
