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Crisco
Bakso soup
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Ingredients
Directions
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Bring the stock to the boil with the chicken breast.
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Finely chop 2 cloves of garlic and keep them separate. Puree the rest of the garlic with the ginger and add this puree to the stock. Cook gently for about 10 minutes.
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Pour boiling water over the noodles and let it soak for 3-4 minutes. Drain, rinse cold water and keep separate.
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Heat the wok oil and stir fry the tofu 1-2 minutes. Keep separate.
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Knead the mince with the remaining garlic, sweet soy sauce, sambal, carrot, leek, flour, egg, salt and pepper. Form balls of about 2 cm and cook for 4-5 minutes in the stock. Put the bean sprouts through.
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Divide the noodles and tofu over bowls and spoon the stock.
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Sprinkle with the celery and onions.
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25 minLunchchicken breast, garlic, olive oil, liquid baking product, ciabatta bread, hamburger bun, young leaf lettuce, cherry / Christmas, spring / forest onion, honey mustard dressing,burger of chicken fillet with bacon and salad
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15 minLunchEggs, cottage cheese, fresh chives, smoked salmon pieces, rolling brown bread,pistolets with egg-salmon salad
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20 minLunchold white bread, garlic, traditional olive oil, anchovy fillets in canned oil, mayonnaise, lemon juice, Little Gem lettuce, Grana Padano cheese flakes,fresh caesar salad
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15 minLunchuncut multigrain bread, Taleggio cheese, pomodori al forno e capperi, unsalted butter, chilled pesto, smoked chicken strips,taleggiotosti
Nutrition
615Calories
Sodium0% DV0g
Fat48% DV31g
Protein86% DV43g
Carbs13% DV39g
Fiber0% DV0g
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