Resep SUP DAGING SAYURAN Lengkap Dengan Saus Pedas Segar! [Mille-Feuille Hotpot Korea]

Описание: **English description is at the bottom section.**
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00:00 : intro
01:54 : persiapan bahan (prepping the ingredients)
02:53 : susun sayuran dan daging (arranging the meat and veggies)
03:49 : membuat saus cocolan (making the dipping sauce)
04:22 : mulai memasak (start of cook)
05:03 : hidangan siap dan serving (the dish is ready to serve)

#ResepMilleFeuilleNabe #ResepHotPot #ResepSteamboat #ResepDevinaHermawan

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[INDONESIAN]
Resep Mille Feuille Nabe (untuk 6-7 porsi)

Bahan:
300 gr daging sapi slice
1 buah sawi putih
1 pack pakcoy
1 buah bawang bombai
1 ruas jahe
150 gr jamur shimeji

Soup:
1 liter air
2 sdm Royco Kaldu Sapi
100 ml susu evaporasi

Saus cocolan:
40 gr cabai rawit hijau
20 gr cabai merah keriting / cabai rawit merah
40 gr bawang putih
3 sdm minyak
½ sdm biji wijen
3 sdm gula
3 sdm perasan jeruk nipis / 1,5 sdm cuka
4 sdm kecap ikan

Langkah:
1. Susun sawi putih, daging slice, pakcoy, daging slice, sawi putih, daging slice, pakcoy, dan seterusnya lalu tumpuk hingga bagian bawah sayur dan bagian atas daging kemudian potong
2. Masukkan bawang bombai dan sisa sayuran ke dalam wajan, lalu susun sayuran dan jamur shimeji di tengahnya
3. Untuk kaldu, campurkan air dengan Royco Kaldu Sapi, lalu tuang ke dalam wajan
4. Masukkan jahe masak hingga mendidih lalu tambahkan susu evaporasi
5. Untuk saus, blender bawang putih, cabai rawit hijau, dan cabai keriting, lalu pindahkan ke dalam mangkuk
6. Panaskan minyak, lalu siram ke dalam bumbu yang telah di blender, aduk rata
7. Masukkan kecap ikan, perasan jeruk nipis, biji wijen, dan gula, aduk rata
8. Mille feuille nabe siap disajikan dengan saus cocolan sebagai pelengkap

Produk Royco Kaldu Sapi dapat dibeli di hypermarket, supermarket, minimarket, dan e-commerce favorit kalian.

Jangan lupa cek #InspirasiMenuSapiBergizi di Instagram @ROYCOINDONESIA
Instagram:   / roycoindonesia  
Website: https://www.royco.co.id/idul-adha.html

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[ENGLISH]
Mille-Feuille Nabe Recipe (yield: 6-7 servings)

Ingredients:
300 g sliced beef
1 pc white cabbage
1 pack bok choy
1 pc onion
2 cm ginger
150 g shimeji mushroom

Broth:
1 L water
2 tbsp Royco Beef Stock Powder
100 ml evaporated milk

Dipping Sauce:
40 g green bird’s eye chili
20 g red curly chili / red bird’s eye chili
40 g garlic
3 tbsp oil
½ tbsp sesame seeds
3 tbsp sugar
3 tbsp lime juice / 1.5 tbsp vinegar
4 tbsp fish sauce

Steps:
1. Arrange the cabbage, sliced beef, bok choy, sliced beef, cabbage, sliced beef, bok choy, and so on. Stack (meat on top, vegetable on the bottom) and slice.
2. Add the onion and leftover vegetables into the pan and arrange the mille-feuille and shimeji mushroom on the center.
3. For the broth, combine water with Royco Beef Stock Powder. Pour into the pan.
4. Add the ginger in and bring to a boil. Then, add the evaporated milk in.
5. For the sauce, blend the garlic, green bird’s eye chili, and curly chili. Transfer to a bowl.
6. Heat some oil and pour the hot oil onto the chopped ingredients. Stir.
7. Add the fish sauce, lime juice, sesame seeds, and sugar in. Mix well.
8. Mille-Feuille Nabe is ready to serve with the dipping sauce on the side.

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