Tuesday 22 May 2012

Vermicelli and Duck Soup ( Bihun Bebek )





This soup is very rich yet quite refreshing. Popular amongst the Chinese community in Medan. So I have a  go to try the recipe. The most important thing is to get the stock or soup right. I made the stock a day earlier to mature the taste.


Ingredients :
Bahan

1/2                    Peking duck
                         Bebek Peking
   3      tbsp        Onion flakes
                         Bawang goreng
   3      tbsp        Garlic flakes
                         Bawang putih goreng
   3      cm          Ginger, bruised
                         Jahe, dimemarkan
   2                     Star anise
                         Bunga lawang
   1      tbsp        Ground white pepper
                         Merica putih giling
   2     L            Water
                         Air
Salt to taste
Garam sesuai selera
200     gr           Vermicelli, wash and quick boild, drain
                         Bihun, dicuci, direbus sebentar

Condiments
Pelengkap

Onion flakes
Bawang goreng
Garlic flakes
Bawang putih goreng
Chili sauce ( green eye bird chili)
Sambal cabe hijau
Slice spring onion
Daun bawang


Method :
Cara memasak


  • Cut the duck in 2 pieces 
  • Potong bebek menjadi dua

  • Bring to boil the water on high heat, put in the duck.
  • Rebus air dengan api besar, masukkan bebek

  • Put in the rest of the ingredients except the vermiceli. Leave to boil for 5 mins and then simmer on low heat for 30 minutes.
  • Masukkan bahan lainnya, kecuali bihun. Biarkan mendidih besar selama 5 menit, kemudian kecilkan api, rebur selama 30 menit.

  • Remove the duck from the stock.
  • Keluarkan bebek dari rebusan

  • Remove all the meat from the bone, shred and set aside 
  • Lepas daging dari tulang, suwir-suwir, sampingkan

  • Put the bones back in the soup and continue to simmer for another 30 mins (the longer the better).
  • Masukkan tulang kembali ke dalam sup, lanjut merebus dengan api kecil selama 30 menit ( lebih lama lebih baik)

  • Leave the stock to cool before putting it in the fridge.
  • Biarkan kaldu dingin, sebelum dimasukkan ke dalam kulkas

  • The next day reboil the stock, the simmer for 30 mins. 
  • Keesokan harinya, rebus kembali kaldu selama 30 menit.

  • Strain and remove the bones.
  • Saring dan buang tulang-tulangnya

  • The stock is now ready and mature.
  • Sekarang kuah siap untuk digunakan.

  • Put vermicelli in an individual bowl, top with the condiments and pour in the hot the stock...
  • Masukkan bihun ke mangkok, tambahkan bahan-bahan lain dan masukkan kuah, makan dengan sambal....
Ready to serve......
Hidangkan





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