Mi Sop Ayam Medan

Tuesday, September 04, 2012

Hari ini cuaca mendung lagi. Mari kita makan yang anget-anget...

Kangen banget makan Mi Sop Ayam di Medan, tapi kok jauh amat ya kalo mesti pergi ke Medan, secara di Jawa nih nggak ada yang jual. Yo wes, mari kita membuat sendiri saja. Pake resepnya Pepy, lumayan enak juga. Sayangnya saya lagi nggak punya stok krupuk merah.

Kalo dirasa-rasa, Mi Sop Ayam ini memang mirip dengan sop kalau pake sop bunjut. Jadi, kalau kita malas nguleg-uleg bumbu, boleh buat kuahnya pakai sop bunjut aja. hehehe [sebelum ini saya udah pernah nyoba buat mi sop ayam pake kuah dari sop bunjut].

Cuma yang jadi masalah lagi, di kota saya nggak ada yang jual sop bunjut. hiks... Mesti ke Medan lagi kalau mau beli. Eh tapi, di Jakarta ada nggak ya? coba deh besok2 saya cari.

Kalau takde juga, kawan-kawan dari Malaysia tu kena kirim saya sop bunjut banyak2 ye, saya tunggu... hihihi

Okelah, mari kita liat resepnya di bawah ini, langsung saya copas dari dapurnya Pepy.

Mie Sop Ayam Medan
- Medan-Style Chicken Noodle Soup -

adapted from Indo-Chine Kitchen

recipe by Pepy @ indonesia eats

Ingredients
Spices to be ground
15 g (about 3 cloves) garlic
50 g (about 2) shallots
1 tsp ground white pepper
1/2 tbsp sea salt
3/4 cm fresh gingerroot, peeled
2 candlenuts (you may use macadamia nuts if there no candlenuts)

Whole spices for broth
1 star anise
2 cm length cinnamon stick
4 pieces cloves
1/2 nutmeg
1 -2 green cardamoms

Other ingredients
2 L water for broth
2 leg-thighs (you can add more chicken bones to have deeper chicken taste)
50 g Chinese celery (divide into two, chopped finely for condiments and the other half for broth)
2 green onions (same as above)
150 g tomato (quartered)
150 g jicama (quartered), can be substituted for carrot
150 g yellow fresh/dry egg noodles (I used fresh ramen)
150 g dried rice vermicelli
fried shallot flakes
red and white tapioca crackers (fried till fluffy)
slices of lime (optional)
sambal cabai hijau/green chilies (optional)

meat ball ----> saya tambah nih, soalnya waktu saya makan mi sop di medan, ada baksonya :)

Methods:
In a large stock pot, boil water and add star anise, cinnamon, cloves, nutmeg and cardamom. Boil over high heat for 10 minutes. Lower heat to a simmer

Grind the spices till smooth using a spice grinder (or pound away with mortar and pestle). In a skillet, heat 1/4 cup of vegetable cooking oil and quickly stir fry the ground spices till turned brown, for about 5 – 7 minutes.

Add the spices into the stock pot, and throw in tomato, jicama and chicken. Turn the heat to medium. Cook for another 10 minutes or till boiling. Reduce heat to a simmer and remove the chicken breast from the broth. Add celery and spring onion to the broth

Broil chicken leg-thighs for 2-3 minutes till the skin turned brown and crunchy. Shred the chicken meat to small pieces or cube them.

Prepare the egg noodles and vermicelli by blanching them quickly with hot water for 2 – 4 minutes and drain well.

Remove the tomato, whole spices, jicama, spring onion and celery from the broth before serving.

To serve, first put cooked egg noodles and vermicelli in a deep dish or bowl. Add chicken bits, meat ball and chopped celery and spring onions on top. Pour the boiling broth on top of the noodles. Add one tablespoon of sweet soy sauce and one teaspoon of tomato sauce. Sprinkle some shallot flakes and crackers. Serve with green chili sambal.