Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Bantan
Ingredients
Directions
Make the bouillon
Cut the meat into thin small slices.
Put the sliced meat in cold water.
Add salt.
Boil the meat.
Leave the fat on and slice it together with meat.
Prepare the dough
While the bouillon is being cooked, prepare the dough.
Dissolve a pinch of salt in cold water.
Mix in flour and blend with your fingers into small dough crumbs.
Finish the soup
Put the crumbs into the boiling bouillon.
Boil for 4-5 minutes until the soup becomes thick and creamy.
Add thinly sliced onion.
Nutrition, whole recipe (rough)
Counts 4 of 8 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Mutton | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Wheat + flourtop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Onion + wheattop 14% of all pairsSmell alikemoderateCooked together858 recipes
Shared aroma: hexanal (green, grassy).
-
Meat + oniontop 17% of all pairsSmell alikelowCooked together6,364 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Onion + flourtop 17% of all pairsSmell alikemoderateCooked together32,460 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Meat + wheattop 19% of all pairsSmell alikemoderateCooked together152 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Meat
- Provides the main savoury flavour and body of the broth.
- Premium wheat flour
- Forms dough crumbs that thicken the broth and make it creamy.
- Onion
- Adds aromatic sweetness and savour to the finished soup.
The step that matters
Adding the dough crumbs to the boiling bouillon. If the crumbs are added to a weak or non-boiling broth, they can clump and stay raw in the middle. Keeping the bouillon at a steady boil lets the starch in the flour swell and thicken the soup evenly.
Swap the onion
How well each one fits the dish's main ingredients (meat, wheat, flour):
- Shallotfits better
- Arrowrootfits better
- Spinachfits better
- Onionthe original
Fit is the average pairing score against meat, wheat, flour. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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