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Preparing the Meat, Pickles, and Sauce

  • Meat 500.0 g
  • Worcestershire Sauce 18.0 g
  • Tomatoes 97.0 g
  • Shallots 32.0 g
  • Nutmeg Powder 1.0 g
  • Pepper Powder 1.0 g
  • Salt 7.0 g
  • Hot Water 1000.0 ml
  • Margarine, Dorella 45.0 g
  • Yolk 4.0 pc
  • Vinegar 9.0 g
  • Sugar 26.0 g
  • Mustard 1.0 g
  • Cucumbers 50.0 g
  • Carrots 50.0 g

Making Selat Solo

  1. Preparing the Meat, Pickles, and Sauce

    • Marinate the meat with the marinade, let stand 1 hour in refrigerator.
    • Stir ingredients pickles, let stand 2 hours in refrigerator.
    • Mix sauce ingredients well, set aside.
  2. Making Selat Solo

    • Heat the margarine. Saute onion until fragrant and enter the tomato. Stir until wilted. Pour the water. Let it boil.
    • Put in the meat then leave until the color changes.
    • Add Bango sweet soy sauce, worcestershire sauce, nutmeg powder, pepper, and salt. Leave it until the meat is cooked.
    • Serve the meat with a complementary, pickles and sauces.
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