noodles soup mie

The material:
feet (or meat tetelan)
Accessories: noodles basah
Col, the slice tipis
Risol, the piece sedang
tomatoes, the slice tipis
the celery leaves, the slice halus
chilli sauce rawit

The broth spice: merica
2 kemiri
2 onion fangs putih
4 onion fangs merah
a thin slice of ginger, keprek
1 sheet sereh
Garam

the broth instruction: 1.
Boil feet (meat tetelan) with water as far as tender meat.
2.
Refine pepper, candlenuts, the garlic and the shallot.
3.
Stir-fry the fine spice through to fragrant, put ginger and lemon grass.
4.
Put the spice stir-fry inside rebusan tetelan (meat), cooked until boiling.
the instruction risol: 1.
Soaked bihun in hot water through to soft, tiriskan and eliminated.
2.
Refine the garlic and pepper, stir-fry through to fragrant.
3.
Put bihun, gave adequate salt, stirred through to bihun withered.
Adopted.
4.
Prepare spring rolls skin.
5.
Gave bihun and the roll of spring rolls skin.
6.
Fried through to brownish.
the small chilli sauce instruction: 1.
Boil the small chilli through to withered.
2.
Ground rough.
3.
Give water and distillation water of the lime citrus fruit.
the presentation: 1.
Compile wet noodles, the cabbage, risol and tomatoes.
2.
Poured with broth plus his meat.
3.
Sprinkle the celery leaves and gave small chilli sauce.