DAILY REPORT ENGLISH VERSION PART 13

DAILY REPORT ENGLISH VERSION
DATE : 03/12/2019

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 my group's turn, group 2 to do Mid Test, my group gets a rotation 1.3 menu, which is Indonesian food. as usual, I always arrive early and I also prepare the material first, because many of my friends are not present.

after all members of the group are complete, then we also divide the tasks there are those in the section appetizer, soup, main course and dessert. Whereas I myself am in charge of playing the course, but I am also in another section because my section was finished first compared to the other sections.

After I finished playing the course I went on to the appetizer and soup, it was actually easy in making soup, but only the soup was not responsive, so I helped him to make soup. When making soup there was an error, the chicken stock used was in fact lacking, finally I told my friend to take the chicken stock that ADH had made to add the stock.

The stock that I use is also not frozen stock but stock that is liquid or still in the freezing process. Then I added chicken stock to the soup to add to the shortage of the stock. After adding the chicken stock, continue by giving seasoning to the soup.

The time given to serve one hour left over food, fortunately all food is ready. The food is ready for plating, but the plate you want to use has not been removed from the restaurant, so you have to wait until the plate is released from the restaurant to the restaurant for serving food.

Today is such a tiring day with fast work and right we group 2 put out all the capabilities we can, so that it is not in vain the sacrifices we made today. After all the food is ready and in the serving to the restaurant, we are cleaning up the equipment used, cleaning the work area, cleaning utensils and equipment followed by making for the nation's children.

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.

There is a pride for myself when I get praise from Pak Ical that the food we serve tastes good and right, the plating has creativity, timeliness, and the most important thing is that I succeed in making other people happy through food, that's where pride is made I personally.

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.

3. DOKO DOKO CANGKUNING

Ingredient :

ingredient 1

250 gr sticky rice flour

1 teaspoon of salt

250 gr thick coconut milk

pinch food coloring

material 2

250 gr of rice flour

50 gr sticky rice flour

150 gr of sugar

1/2 teaspoon of salt

1/2 teaspoon of vanilla

800 ml of coconut milk

2 pieces of pandan leaves

core material

1 kg of brown sugar

500 ml of water

1 kg of grated coconut

cinnamon pinch

1 sheet of pandan leaves

procedure:

1. Material I: mix sticky rice and salt flour, mix well. Pour a small amount of thick coconut milk while stirring until smooth.

2. Flatter the mixture, fill it with cangkuning. Cover again and round shape. Finish all the dough. Set it aside.

3. Material II: mix rice flour, sago flour, granulated sugar, vanilla and salt. Stir well.

Pour coconut milk. Stir using whisk until smooth.

4. Cook over medium heat with pandan leaves while stirring constantly so the bottom doesn't burn.

5. Cook until the mixture is thick and not crushed.

6. Take banana leaves, fold the cone shape.

7. Give rice flour ingredients.

8. Add the contents of the stick while pressing a little.

9. Add more rice flour ingredients on top while pressed.

10. Fold the banana leaves from the bottom, left then right.

11. Finally fold the top part down while tucking in the folds.

13. Steamed in a cage which has boiled the water for 30 minutes.

14. Lift. Cool it down.

4. Pelecing Sayur

Quantity - Ingredients:

200 g - water spinach, blanched
100 g - fern tips, blanched
100 g -small green beans, blanched
50 g - bean sprouts, blanched
50 g - peanuts with skin, roasted golden brown

Chili Tomato Sauce:
3-5 birds eye chillies
1 pcs - tomato, grill
1/2tbsp - dried prawn, roasted
3 tbsp - chicken/ vegetable stock
to taste - salt

Coconut Sambal:
3 tbsp - coconut oil
2 large - red chillies, grill
60 g - shallot, grill
40 g - garlic, grill
1 tbsp - lime juice + more taste
1 tsp - palm sugar
100 g - coconut with skin, roast brown
to taste - salt

Procedure:
1. Prepare chili tomato sambal: combine all ingredients in a stone mortar or food processor anjd grind into a paste. season to taste with salt and adjust amount of waater if necessary
2. Prepare coconut sambal: combine all ingredient except grated coconut in a stone mortar of food processor and grind into a smooth sauce. Blend with grated coconut and season to taste with salt and more lime juice
3. Bring a pot of water to the boil and blanch water spinach, fern tips, bean sprouts and green beans separetely. drain well and place in a large bowl. add chili tomato sambal and coconut sambal and toss well.
4. Garnish with roasted peanuts served.