DAILY REPORT ENGLISH VERSION PART 12

DAILY REPORT ENGLISH VERSION
DATE 02/28/2019

Bismillahir rahmanir Rahim
Assalamualaikum warahmatullahi wabarokatuh

How are you guys, may we all be protected by Allah. Don't forget to be grateful today, because being grateful will make us better understand life. I will tell you about my activities today in the kitchen.

Today is quite short, because my group has completed all the tasks well. Today, we should make dessert, but it was made yesterday, today only doko doko plating is served at the restaurant. Instead of doing nothing, I'd better help other groups that haven't finished yet.

First I helped the soup group, because the manufacturing process was quite complicated and complicated. I helped the soup group not from the beginning or from starting to prepare the ingredients but during the doing process. What I did first was to help saute ingredients such as onion, garlic, carrot, and ginger.

After sauteing all the ingredients, leave them until all the ingredients are soft and don't brown. If it has changed the color of the input into the stock pot and fill it with white stock then enter the saute material into the stock pot. Stir until evenly distributed, and leave until boil, if simmer boil has been around 15 minutes.

Next strain and separate the liquid from the filling material, then blender all ingredients until all the ingredients are smooth. Put it back in sauce pan then add the coconut milk and simmer again for 5 minutes. Seasomimg with salt and pepper. Flavor if it's just right and tasty again until the mixture thickens.

If you are ready, just put the red beans in the soup cup, pour the liquid of the soup and give a sprinkling of chili and julienne ginger, garnih bowl with coriander spring. After I finished the soup, I also helped the main course group, which was cooking and giving seasoning to the duck menyatnyat.

Most of my friends still can't use the equipment in the kitchen so I was called to turn on the stove and other equipment. At first the senior turned on the wok stove but died, maybe because it ran out of gas, so I turned it on again. After turning on the duck is returned to the ground until the meat from the duck is tender.

Tips for those of you who want to cook duck, try to brine first the duck for about 6 hours, then marinate with lime juice so that the fishy odor can disappear. Usually most people also burn the duck so that the duck does not smell too fishy and the feathers attached to the duck can be lost.

And also if you want to cook the duck, look for it to be boiled or boiled, where the initial process is all the ingredients in the saute, don't use too much oil, because the duck contains a lot of oil. So if added with oil again it will affect the taste and texture of the duck.

If the cooked duck has been cooked and the meat from the duck has been tender, lift it and move the duck to inset, and if you want it to be served, just move the duck to the serving inset which will later be placed on the chaving dish.

while the floor are getting dry, we went back to our rest place. When the floor is dry we can back again to check everybody is at work / check the attendance list. Later on we wait the advice from Mr. Ical which is followed by preparing the class for the daily pray session. To finish our day we go back home.

RECEIPE :

1. SOUP KACANG MERAH

Ingredient :

2 sliced dried galangal

2 tbsp peanut oil

75 gr chopped onion

75 gr choped shallot

50 gr chopped fresh ginger 

2 tsp garlic, finely chopped

400 gr dried red kidney beans, cooked

825 ml chicken stock

100 ml unsweetened coconut milk

to taste salt and pepper

1 tbsp red chili pepper, seeded and deveined

1 tbsp fresh ginger, julienne

4 spring coriander

Procedure :

1. combine the galingale and 100 ml water in a small pan. simer for 2 minutes. cover, let stand for at least 15 minutes. Drain and reserve the liquid, chp the root.

2. heat the peanut oil in a sauce pan, add the onion, shallots, chopped ginger and garlic. cook over low heat until soft, but not browned (10-15 minutes) stirring often. add  300 gr kidney beans to the sauce pan, toss for 2 minutes. add the stock, galingal and reserved liquid.

3. bring to a boil, then turn down heat and simmer, covered, until vegetable are very soft about 15 minutes.

4. with a slotted spoon, transfer the solids from the saucepan to a blender or processor. puree until smooth, gradually adding the liquid. press through a sieve.

5. return the soup to the saucepan, add the coconut milk and simmer for 5 minutes. season with salt and pepper.

6. distribute the remaining beans among 4 small bowls. leadle in the soup. springkle a few chili and ginger julienne over each (serve the remainder separately i a small dish). garnish each bowl with a coriander spring.

2. BEBEK MENYATNYAT

Ingredient :

1 whole duck, weighing about 2 kg

4 tbsp vegetable or coconut oil

200 gr spice blend for meat 

2 stalks lemongrass, bruised

2 pcs kaffir lime leaves, bruishe

2 pcs bay leaf

400 ml chicken stock

100 ml coconut cream

to taste salt

to taste black peppercorn

to taste limes and lime zest

procedure :

1. cut in half and deboned, leave in leg bone, but cut open to cook evenly through.

2. brine duck for 6 hours

3. heat 4 tbsp vegetables or coconut oil in a nonstick pan. sear duck very quickly on both for 30 second. drain oil, leaving 1 tbsp in the pan.

4. add spice blend, lemograss, kafir lime leaves, bay leaves, and saute over medium heat 2 minute until fragrant.

5. fill pan with stock and bring to a boil. reduce head and simmer for 2 minutes.

6. transfer duck and sauce into a pressure cooker and pressure cook at gauge pressure of 1 bar/15 psi for 15 minutes. star trimming when fill pressure is reached.

7. turn of heat and let the cooker cool for 20 minutes. remove the duck from the cooking liquid with a slotted spoon, and set aside in a warm place.

8. strain the liquid into a pot. bring to a simmer and skim off as much fat as possible.

9. add coconut cream and bring back to a simmer. add the duck and simmer over medium low heat, gently turning and basting the meat for 12-15 minutes untill it is glazed and the sauce lightly thickens. season to taste with salt and pepper and a generous squeeze of lime juice and some lime zest.