DAILY REPORT ENGLISH VERSION PART 15
DAILY REPORT ENGLISH VERSION
DATE : 03/26/2019
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.
DATE : 03/26/2019
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 we are finishing on the rotation menu II.1 that was prepared yesterday, does not require much time to do finishing and presenting food. Because on Thursday there are campus activities, today there are 2 menu preparations made, namely rotation menu II.2 and rotation menu II.3.
The group division is done by my group to turn to make soup in the rotation menu II.2 and make the main course in the rotation menu II.3. We also divide the team into preparation, interrupting that there is also finishing in the rotation menu II.1. With good teamwork everything went smoothly.
I personally handle finishing Chinese spinach and peanut salad, all I do is do a spinach blanching and squeeze the spinach. After that, the spinach is inserted into the chiller so that the color of the spinach is maintained and fresh. I also give the dressing when I want to press it so that the vegetables remain fresh and do not damage the appearance of the cooking.
After I finish the Chinese spinach and peanut salad, I continue to prepare the soup menu and main course in the rotation menu II.2 and II.3. To shorten preparation time, I completed preparation of tom yam in the rotation menu II.2 because the material needed was not too complicated and the processing was quite easy to understand.
Then I proceeded to do the main course preparation on the rotation menu II.3, which is a konro bakar with peanut sauce which is given pickled condiment, crackers and rice. Because the menu includes the Celebes menu or traditional Sulawesi food. At the time of preparation for the fuel conversion I had experienced confusion when I read the receipe from the fuel cone.
Because I think that the konro bakar is fruitful and I have never eaten a konro bakar, it is one of the things that inhibits it during preparation. But that is not a big obstacle. I quickly understood again the purpose of the step by step listed in the receipe.
After all prepartions were finished we also made menus for the nation's children, not much because the materials purchased were also limited. But the food from the rotation menu II.1 is still being eaten because the restaurant is not open, finally we also eat all the food that we have made, there is no shortage, hunger, everything must be shared evenly and everyone must get their share.
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. KONRO BAKAR
ingredient :
8 beef short ribs evenly
3 L beef stock
4 bay leaf
50 gr tamarind pulp soaked in 200 ml warm beef stock for 10 minutes
50 gr freshly grated coconut, roasted golden. This is best done in a non-stick pan. heat 2 tbsp of coconut and roast until golden over medium heat, while frequently stirring.
1 pinch salt and crushed white pepper to taste
SPICE PASTE :
50 ml coconut or vegetable oil
120 gr shallots, peeled and sliced
40 gr garlic. peeled and sliced
30 gr black nut (keluak)
40 gr galangal, peeled and sliced
30 gr ginger, peeled and sliced
2 stalks lemograss bruised and finely sliced
3 bay leaf
1/2 tsp white peppercorns crushed
1 tsp coriander roasted golden and crushed
PROCEDURE :
1. Bring 5 liters of water to a fast boil. Add beef ribs, mix well, and bring water quickly back to a boil. Simmer for one minute. strain and discard the water. Rinse beef ribs qiuckly under running water. Dray ribs welll.
2. For the sipce paste combine all ingredients except the oil and the salam leaves in a stone mortar or food processor and grind untill very fine.
3. heat oil in pressure ciiker pot. add both spice paste and salam leaves and saute over medium heat until spices are fragrant and color changes
4. fill pot with beef stock and bring to simmer. Strain tamarind pulp through a very fine sieve into the beef stock. Add roasted coconut and beef ribs and bring to boil.
5. Bring to a boil and cover with the pressure cooker lid and bring to full pressure of 1 bar/15 psi. Once the pressure cooker starts torelease pressure reduce heat to smallest possible setting, this to maintain full pressure. The pressure cooker should release only very small amountss of steam. pressure cook for 90 minutes turn off heat and allow cooker ro cool and to de pressurieze for 30 minutes.
6. open cooker, remove ribs from stock and allow drying for 30 minutes. Strain soup and season with salt adn crushed white pepper.
7. Grill short ribs over very high heat golden brown, frequently basting with a little coconut or vegetable oil. Once golden grilled season with salt and crushed white pepper.
8. Garnish ribs with fried shallots and finely sliced leek and chinese celery. Serve a bowel with beef soup in wich the ribs where cooked on the side. Absolute essential as a condiment is a creamy peanut dip and a spicy chilli sauce.
2. TOM YUM GOONG
INGREDIENTS :
100 ml water
2 stalks fresh lemongrass cut into 1 inch pece; or 2 pc dried
3 slices fresh galangal root (smashed)
3 fresh kafir lime leave
1 tbsp tamarind paste
1 tbsp fish sauce
300 gr shrimps, medium to large size, shelled and deveined; butterfly if desired
12 thai chilli peppers
1/2 pcs small white onion, cut 1/4 inch slices
2 tbsp roasted chilli paste
1 can straw mushrooms
1 pcs ripe tomato
1 pcs lime, squeezed
2 springs fresh cilantro
PROCEDURE :
1. Bring water to a boil over high heat in a medium-sized saucepan
2. Add the lemongrass, galangal, kafir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes.
3. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimps is cooked through. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste.
4. garnish with cilantro, roasted whole chilli peppers and a splash of coconut milk if desired and serve hot.
ingredient :
8 beef short ribs evenly
3 L beef stock
4 bay leaf
50 gr tamarind pulp soaked in 200 ml warm beef stock for 10 minutes
50 gr freshly grated coconut, roasted golden. This is best done in a non-stick pan. heat 2 tbsp of coconut and roast until golden over medium heat, while frequently stirring.
1 pinch salt and crushed white pepper to taste
SPICE PASTE :
50 ml coconut or vegetable oil
120 gr shallots, peeled and sliced
40 gr garlic. peeled and sliced
30 gr black nut (keluak)
40 gr galangal, peeled and sliced
30 gr ginger, peeled and sliced
2 stalks lemograss bruised and finely sliced
3 bay leaf
1/2 tsp white peppercorns crushed
1 tsp coriander roasted golden and crushed
PROCEDURE :
1. Bring 5 liters of water to a fast boil. Add beef ribs, mix well, and bring water quickly back to a boil. Simmer for one minute. strain and discard the water. Rinse beef ribs qiuckly under running water. Dray ribs welll.
2. For the sipce paste combine all ingredients except the oil and the salam leaves in a stone mortar or food processor and grind untill very fine.
3. heat oil in pressure ciiker pot. add both spice paste and salam leaves and saute over medium heat until spices are fragrant and color changes
4. fill pot with beef stock and bring to simmer. Strain tamarind pulp through a very fine sieve into the beef stock. Add roasted coconut and beef ribs and bring to boil.
5. Bring to a boil and cover with the pressure cooker lid and bring to full pressure of 1 bar/15 psi. Once the pressure cooker starts torelease pressure reduce heat to smallest possible setting, this to maintain full pressure. The pressure cooker should release only very small amountss of steam. pressure cook for 90 minutes turn off heat and allow cooker ro cool and to de pressurieze for 30 minutes.
6. open cooker, remove ribs from stock and allow drying for 30 minutes. Strain soup and season with salt adn crushed white pepper.
7. Grill short ribs over very high heat golden brown, frequently basting with a little coconut or vegetable oil. Once golden grilled season with salt and crushed white pepper.
8. Garnish ribs with fried shallots and finely sliced leek and chinese celery. Serve a bowel with beef soup in wich the ribs where cooked on the side. Absolute essential as a condiment is a creamy peanut dip and a spicy chilli sauce.
2. TOM YUM GOONG
INGREDIENTS :
100 ml water
2 stalks fresh lemongrass cut into 1 inch pece; or 2 pc dried
3 slices fresh galangal root (smashed)
3 fresh kafir lime leave
1 tbsp tamarind paste
1 tbsp fish sauce
300 gr shrimps, medium to large size, shelled and deveined; butterfly if desired
12 thai chilli peppers
1/2 pcs small white onion, cut 1/4 inch slices
2 tbsp roasted chilli paste
1 can straw mushrooms
1 pcs ripe tomato
1 pcs lime, squeezed
2 springs fresh cilantro
PROCEDURE :
1. Bring water to a boil over high heat in a medium-sized saucepan
2. Add the lemongrass, galangal, kafir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes.
3. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimps is cooked through. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste.
4. garnish with cilantro, roasted whole chilli peppers and a splash of coconut milk if desired and serve hot.
Komentar
Posting Komentar