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| Misoa Soup with Fish Meatball (Sup Misoa Bakso Ikan). |
Ingredients :
- 200 grams of dried misoa
- 2 tablespoons of dried shrimp dried, soak in boiling water
- 2 tablespoons of cooking oil for sauteing
- 6 cloves garlic, finely chopped
- 3 cm of ginger, finely chopped
- 10 pieces of fish meatballs, each cut into 4 pieces
- 1 tablespoon of saltiness ketchup
- 1 tablespoon of soy sauce
- 1 teaspoon soy sesame oil
- 1 teaspoon soy salt
- 750 milililter soy broth
- 2 pieces of squash, peeled, cut into pieces 2 cm
- Fried onions for topping
How to cook Misoa Soup with Fish Meatball (Sup Misoa Bakso Ikan) :
1. Heat oil, saute garlic and ginger until fragrant, put the dried shrimp and stir well.
2. Add the broth and cook until boiling, put other seasonings and stir well.
3. Enter the fish meatball and squash and cook until wilted, before being added misoa. Cook until all ingredients are cooked.
4. Serve with a sprinkling of fried onions.
Make 6 servings.
Kitchen and Dining Store
Related posts :
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Misoa Soup with Fish Meatball (Sup Misoa Bakso Ikan) | 2013-02-27T01:25:00+07:00 |
