Soto Ayam Surabaya Cak MUL - Tangerang City
4.3/5
★
based on 8 reviews
Contact Soto Ayam Surabaya Cak MUL
| Address : | Jl. Proklamasi, RT.002/RW.8, Cimone Jaya, Karawaci, Tangerang City, Banten 15114, Indonesia |
| Phone : | 📞 +888 |
| Postal code : | 15114 |
| Categories : |
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FIRMAN ARI PERDANA on Google
★ ★ ★ ★ ★ Soto ayam bening. Untuk isian/toppingnya, maaf sebelumnya masih kurang lengkap dan sedikit. Untuk rasa berbanding harga (maaf ini jg selera masing2) jg gk masuk. Silahkan PM utk tempat nyoto yg enak, terima jg tempat2 rekomen lainnya.
 Clear chicken soup. For the filling / topping, sorry before that it was still incomplete and a little. For taste compared to price (sorry, this is also the taste of each) it doesn't come in either. Please PM for a nice place to take a photo, thank you for the other recommendations too.
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reyde basura on Google
★ ★ ★ ★ ★ Inilah resep Soto Ayam Ambengan asli Surabaya yang merupakan kuliner khas Jawa Timur dengan ciri khas kuah berwarna kuning. Sebenarnya banyak terdapat rumah makan yang menyediakan menu ini di Suraya seperti Depot Pak Sadi yang memang menawarkan rasa yang berbeda dibandingkan soto dari daerah lain sehingga menjadi salah satu masakan favorit untuk menjamu tamu atau acara tertentu seperti kondangan. Berikut adalah resepnya dengan sajian porsi untuk 5 orang. Selamat mencoba!
Bahan Dasar:
1 ekor ayam kampung yang sudah dibersihkan terlebih dahulu lalu belah menjadi 2 bagian
1,5 liter air atau tambah sesuai selera untuk merebus
3 sendok makan minyak untuk menumis
3 batang daun bawang yang dipotong melintang tipis
4 butir telur rebus yang telah dipotong menjadi 2 bagian
100 gram daun kol yang telah dibersihkan dan dibuang tulang daunnya kemudian diiris
50 gram soun kering atau bihun, rendam dalam air panas hingga lunak
Bumbu:
5 siung bawang putih yang telah dihaluskan
8 butir bawang merah yang telah dihaluskan
3 cm kunyit bakar yang sudah dihaluskan
1 sendok teh merica
1 sendok teh garam
6 lembar daun jeruk tanpa tulang daun
2 cm lengkuas yang telah dimemarkan
2 batang serai (bagian putihnya saja) kemudian memarkan
3 cm jahe yang telah dimemarkan
Bahan pelengkap:
Sambal kemiri, jeruk nipis dan jahe
Cara membuat:
1. Rebus ayam kampung dalam air mendidih dengan menggunakan 1 sendok teh garam sampai dagingnya lunak, kemudian angkat serta tiriskan. Sisihkan kaldu sekitar 1 liter. Goreng ayam hingga berwarna kuning kecoklatan kemudian dagingnya disuwir-suwir
2. Panaskan 3 sendok makan minyak, tumis bumbu yang telah dihaluskan (bawang merah, bawang putih, kunyit, merica dan garam) bersama lengkuas, jahe, serai dan daun jeruk hingga matang dan aromanya harum. Kemudian angkat.
3. Masukkan tumisan bumbu ke dalam kaldu ayam, kemudian didihkan di atas kompor dengan api yang kecil serta masukkan daun bawang. Angkat dan anda mendapatkan kuah soto yang gurih.
4. Susun kol, soun atau bihun, telur rebus, dan ayam suwir ke dalam mangkok secukupnya sesuai selera kemudian siram dengan kuah soto. Sajikan selagi panas dengan pilihan penyedap kecap, jeruk nipis dan sambal kemiri.
This is a recipe for Surabaya's original Ambengan Chicken which is a typical East Javanese culinary specialty with yellow sauce. Actually there are many restaurants that provide this menu in Suraya such as Pak Sadi's Depot which does offer a different taste than soto from other regions so that it becomes one of the favorite dishes for entertaining guests or certain events such as friends. Here is the recipe with serving servings for 5 people. Good luck!
Basic material:
1 chicken that has been cleaned first and then split into 2 parts
1.5 liters of water or add to taste to boil
3 tablespoons of oil to saute
3 thinly cut trunks of onion leaves
4 boiled eggs that have been cut into 2 parts
100 grams of cabbage leaves that have been cleaned and removed from the leaf bone and sliced
50 grams of dried glass noodles or vermicelli, soak in hot water until soft
Seasoning:
5 finely ground cloves of garlic
8 mashed red onions
3 cm of roasted turmeric which has been mashed
1 teaspoon of pepper
1 teaspoon of salt
6 leaves without leaves
2 cm of crushed galangal
2 sticks of lemongrass (just the white part) then spread
3 cm of crushed ginger
Supplementary material:
Sambal kemiri, lime and ginger
How to make:
1. Boil the chicken in boiling water using 1 teaspoon of salt until the meat is tender, then remove and drain. Set aside about 1 liter of broth. Fry the chicken until it's brownish yellow and the meat is shredded
2. Heat 3 tablespoons of oil, saute the mashed spices (red onion, garlic, turmeric, pepper and salt) with galangal, ginger, lemongrass and orange leaves until done and the aroma is fragrant. Then lift it up.
3. Put the sauteed spices in the chicken broth, then simmer on the stove over low heat and add the leeks. Lift and you get a tasty soto sauce.
4. Arrange cabbage, glass noodles or vermicelli, boiled eggs, and shredded chicken into the bowl to taste to taste and then flush with soup soup. Serve while hot with a selection of soy sauce, lime and hazelnut sauce.
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Dewi Arisanti on Google
★ ★ ★ ★ ★ Pedagang nya ramah humble.. Masakannya fresh..
The merchants are friendly and humble.. The food is fresh..
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Kamal Mahdi al husein on Google
★ ★ ★ ★ ★ Gak berasa kuah nya nasi nya juga terlalu pera...
It doesn't feel like the gravy, the rice is too thick...
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Ronald Go on Google
★ ★ ★ ★ ★ Langganan dari jaman jebot, ciri khas sate usus rebus nya, makyussss pollll.... Selalu Makan tak ada yg sisa, karena pas di lidah ????????????
Subscriptions from the bad era, the characteristic of boiled intestine satay, makyussss pollll.... Always eat nothing left, because it fits on the tongue ???????????
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Edwin Wu on Google
★ ★ ★ ★ ★ The best
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Redit Master on Google
★ ★ ★ ★ ★ not good enough if you are need delicious taste. but for breakfast, its really makes your day feeling good because of water in soto is hot
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Sifera Feriskila on Google
★ ★ ★ ★ ★ The soto ayam portion is very big, full with chicken slices. Good enough for lunch or dinner. Provides fried and grilled chicken, duck, fish and other sea food menu. Large place, quick serve and the price is good
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