Step-by-Step Guide to Make Any-night-of-the-week Nasi Bakmoy

Nasi Bakmoy. Resep Nasi Bakmoy Enak untuk Makan Siang, Cocok Disajikan saat Sedang Kurang Nafsu Makan Nasi Bakmoy terkanal sebagai sajian peranakan, khususnya di Pulau Jawa. NASI BAKMOY Makanan yang berasal aslinya dari daratan China ibi menjadi menu Sarapan pagi khas penduduk di Jawa Tengah terutama Semarang, Solo & Yogya. Nasi bakmoy populer di tanah Jawa, terutama di Jawa Barat, Jawa Tengah, dan Jawa Timur.

Menurut Wikipedia, asal makanan ini dari Jawa Tengah. Tidak banyak literatur yang meyebutkan mengenai kuliner yang satu ini, hanya disebutkan masakan ini terdiri atas nasi yang ditaburi dengan potongan tahu goreng, ayam dan telur rebus yang. Hingga sekarang, bakmoy menjadi salah satu menu khas daerah Jogja yang banyak ditemui di warung-warung makan ataupun di restoran besar.

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, nasi bakmoy. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Resep Nasi Bakmoy Enak untuk Makan Siang, Cocok Disajikan saat Sedang Kurang Nafsu Makan Nasi Bakmoy terkanal sebagai sajian peranakan, khususnya di Pulau Jawa. NASI BAKMOY Makanan yang berasal aslinya dari daratan China ibi menjadi menu Sarapan pagi khas penduduk di Jawa Tengah terutama Semarang, Solo & Yogya. Nasi bakmoy populer di tanah Jawa, terutama di Jawa Barat, Jawa Tengah, dan Jawa Timur.

Nasi Bakmoy is one of the most popular of current trending meals on earth. It's easy, it's fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Nasi Bakmoy is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have nasi bakmoy using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Nasi Bakmoy:

1. {Get 2 of chicken thigh fillets.
2. {Take 200 g of pork loin/shoulder.
3. {Make ready 4 cloves of garlic, sliced.
4. {Get 2 Tsp of chinese cooking wine.
5. {Prepare 3 Tsp of Indonesian sweet soy sauce.
6. {Get 2 Tsp of soy sauce.
7. {Take 1 Tsp of oyster sauce.
8. {Get of Salt and pepper to season.
9. {Take 1.5 L of water.
10. {Take of Fried prawn topping:.
11. {Prepare 100 g of prawn cutlets.
12. {Prepare 2 Tsp of corn starch or tapioca flour.
13. {Make ready 1 Tsp of plain flour.
14. {Take 1 of egg.
15. {Prepare of Salt and pepper to season.
16. {Get of Garnish:.
17. {Make ready of Fried shallot.
18. {Get of Chopped spring onion.
19. {Take 2 of boiled eggs cut into half.

Tak hanya menggunakan daging ayam atau sapi saja. Bakmoy juga dimodifikasi dengan tambahan bakwan udang. Tapi bagi non muslim yang masih bisa memakan daging babi, resep asli bakmoy masih menggunakan daging babi. Resep dengan petunjuk video: Bakmoy adalah salah satu Chinese Food yang populer di Indonesia.

Instructions to make Nasi Bakmoy:

1. Add chicken fillets and pork to boiling water. Boil until cooked. This is for the soup later on..
2. Remove the meat and cut into small chunk..
3. In a frypan, heat up 1Tsp of oil, add garlic. Stir until fragrant, add the chopped meat, add all the wine, sauces, salt and pepper..
4. Add around 500ml of the stock and let it simmer until all the stock has been absorbed..
5. To make prawn topping: combine all ingredients. If the mix is too thick add little water. If it's too runny, add a little bit of flour. Using a spoon, portion the mix and fry until golden brown and crunchy. Chop into small pieces..
6. Serve over steamed rice on a plate, add the meat, egg. Pour over the soup. Garnish with spring onion, fried shallot and fried prawn..

Selain daging ayam, Bakmoy juga biasa di masak dengan daging babi. Spesial Nasi Bakmoy ini disajikan dengan beberapa potongan ayam dan tahu, serta kuahnya yang seperti ditambah dengan ikan asin. Citarasanya unik sehingga membuat lidah Teman Traveler terus bergoyang. Bakmoy memiliki cita rasa yang khas. Perpaduannya tidak menghilangkan rasa Tiongkok atau pun Jawanya.

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