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Preparing the Meat, Pickles, and Sauce

  • Meat 500 g
  • Worcestershire Sauce 18 g
  • Tomatoes 97 g
  • Shallots 32 g
  • Nutmeg Powder 1 g
  • Pepper Powder 1 g
  • Salt 7 g
  • Hot Water 1000 ml
  • Margarine, Dorella 45 g
  • Yolk 4 pc
  • Vinegar 9 g
  • Sugar 26 g
  • Mustard 1 g
  • Cucumbers 50 g
  • Carrots 50 g

Making Selat Solo

  • Nutmeg Powder 1 g
  • Salt 9 g
  • Small Potatoes 200 g
  • Snaps 50 g
  • Eggs 3 pc
  • Carrots 75 g
  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.