{"id":2841,"date":"2010-08-18T11:11:47","date_gmt":"2010-08-18T03:11:47","guid":{"rendered":"http:\/\/sawanila.com\/v10\/?p=2841"},"modified":"2010-08-19T09:50:29","modified_gmt":"2010-08-19T01:50:29","slug":"resepi-mihun-sup-daging","status":"publish","type":"post","link":"https:\/\/sawanila.com\/v10\/2010\/08\/resepi-mihun-sup-daging\/","title":{"rendered":"Resepi: Mihun sup daging"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2783\" title=\"meehoonsup\" src=\"http:\/\/sawanila.com\/v10\/wp-content\/uploads\/2010\/08\/meehoonsup.jpg\" alt=\"\" width=\"500\" height=\"332\" \/><\/p>\n<p>INGREDIENT<\/p>\n<h2>INGREDIENTS<\/h2>\n<ul>\n<li>Mee hun- blanched<\/li>\n<li>300g of meat<\/li>\n<li>1 thumb size of ginger \u2013 knocked<\/li>\n<li>1 tsp of black paper \u2013 pounded<\/li>\n<li>1 sup bunjut<\/li>\n<li>3 pcs of cadammon<\/li>\n<li>2 anise star<\/li>\n<li>1 stick of cinnamon<\/li>\n<li>2 clove of garlic and 5 shallot \u2013 pound to make paste<\/li>\n<li>salt and white pepper for taste<\/li>\n<li>for garnishing, fried shallots, chinese parsley and onion spring<\/li>\n<\/ul>\n<h2>METHOD<\/h2>\n<ul>\n<li>boil the meat till tender<\/li>\n<li>in another pan, heat some oil, then fry cinnamon,anise star, cadammon then follow by onion+garlic+black pepper.<\/li>\n<li>once brown, pour the (including the oil) to your boiling pot together with sup bunjut.<\/li>\n<li>simmer for 30 mins.<\/li>\n<li>ready to serve mee hoon and bergedil<\/li>\n<li>garnish with  fried shallots, chinese parsley and onion spring.<\/li>\n<li>squezze lime on it to add more kick and if you like it hot, have some cili padi in it<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENT INGREDIENTS Mee hun- blanched 300g of meat 1 thumb size of ginger \u2013 knocked 1 tsp of black paper \u2013 pounded 1 sup bunjut 3 pcs of cadammon 2 anise star 1 stick of cinnamon 2 clove of garlic and 5 shallot \u2013 pound to make paste salt and white pepper for taste for [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[35,29],"tags":[63,359,62],"class_list":["post-2841","post","type-post","status-publish","format-standard","hentry","category-pasta-noodle","category-sawarecepe","tag-daging","tag-mee-hoon","tag-sup"],"_links":{"self":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts\/2841","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/comments?post=2841"}],"version-history":[{"count":3,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts\/2841\/revisions"}],"predecessor-version":[{"id":2843,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts\/2841\/revisions\/2843"}],"wp:attachment":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/media?parent=2841"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/categories?post=2841"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/tags?post=2841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}