Oyong & Meatball Soup
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Oyong & Meatball Soup | |||
1 | Oyong | 200.00 | 13.55% |
2 | Carrot | 200.00 | 13.55% |
3 | Chopped Garlic | 2.50 | 0.17% |
4 | Fried Shallots | 0.50 | 0.03% |
5 | Sugar | 0.50 | 0.03% |
6 | Salt | 1.50 | 0.10% |
7 | White Pepper Powder | 0.20 | 0.01% |
8 | KALDOPLUS® | 30.00 | 2.03% |
9 | Chicken Meatball | 25.00 | 1.69% |
10 | Leek | 10.00 | 0.68% |
11 | Celery | 0.50 | 0.03% |
12 | Vegetable oil | 5.00 | 0.34% |
13 | Water | 1,000.00 | 67.76% |
How to Cook
1. Wash the oyong and carrots thoroughly
2. Slice the oyong and carrots roundly
3. Heat vegetable oil, sauté chopped garlic until fragrant, add water, and bring to a boil.
4. Add the carrots. Cook until soft.
5. Add the oyong and chicken meatballs.
6. Add KALDOPLUS®, granulated sugar, salt, white pepper powder, leek, and celery.
7. Remove from heat and serve topped with fried shallots.