DAILY REPORT ENGLISH VERSION PART 19
DAILY REPORT ENGLISH VERSION
DATE : 04/10/2019
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 will make food on menu 2.1 and make preparations for the 2.2 menu, on the 2.1 menu, namely the traditional egg drop soup and on the 2.2 menu, Gai Tod Takrai, Yam Makeua Yao and khao plao. We will finish the 2.1 menu, which is the traditional egg drop soup, this food comes from China or commonly called Chinese food.
This food is one simple meal from one of the Chinese soup types. traditional egg drop soup is a food made from the basic ingredients of chicken stock which is then given an additional egg to it, which is where the word egg drop soup comes from, the egg is put into the chicken stock which is then stirred constantly.
after finishing making traditional egg drop soup and the time for plating soup this time is Ikki's plating soup, because Ikki made the soup so he was also plating. I only give flavor to the soup. My task is only preparation for tomorrow's menu, Gai Tod Takrai, Yam makeua Yao and Khao Plao.
The food I prepare for tomorrow is a main course of Thai food consisting of protein, vitamins, and carbohydrates for more details, which are chicken, vegetables and rice. During my preparation I was helped by my friends, Rindi, Malyama and Ardent, I might have difficulty doing preparation alone so they helped me and it was also a function of a group or team.
I started preparing from Gai Tod Takrai, I prepared the chicken first because the chicken was still frozen so I left the chicken first until it was soft or the term is in toeing. Next, prepare the marinade to be mixed into the chicken. After that I proceeded to preparation to the next menu.
This food is one simple meal from one of the Chinese soup types. traditional egg drop soup is a food made from the basic ingredients of chicken stock which is then given an additional egg to it, which is where the word egg drop soup comes from, the egg is put into the chicken stock which is then stirred constantly.
after finishing making traditional egg drop soup and the time for plating soup this time is Ikki's plating soup, because Ikki made the soup so he was also plating. I only give flavor to the soup. My task is only preparation for tomorrow's menu, Gai Tod Takrai, Yam makeua Yao and Khao Plao.
The food I prepare for tomorrow is a main course of Thai food consisting of protein, vitamins, and carbohydrates for more details, which are chicken, vegetables and rice. During my preparation I was helped by my friends, Rindi, Malyama and Ardent, I might have difficulty doing preparation alone so they helped me and it was also a function of a group or team.
I started preparing from Gai Tod Takrai, I prepared the chicken first because the chicken was still frozen so I left the chicken first until it was soft or the term is in toeing. Next, prepare the marinade to be mixed into the chicken. After that I proceeded to preparation to the next menu.
The menu that will be prepared next is Yam Makeau Yao or vegetable eggplant, I put some eggplants and then the eggplant slice uses a slicer so that the thickness is the same. After slice, then put into salt water so that the color of the eggplant does not change due to the effects of oxidation or brownish discoloration.
Return to the chicken, if the chicken is soft, cut the whole chicken into 8 pieces, cut all the chicken and wash the chicken then give lemon juice to remove the fishy odor on the chicken. Then mix all the ingredients and put the prepared material into the chicken.
After the chicken has been seasoned or further diseasoning, put the chicken into a zipbag or vacuum pack. Souvide the chicken at 65 ° C for 1 hour, then clean all work areas because preparation has been completed. While waiting for the chickens who were souvide we also had a prayer break, then the nation's children.
After the nation's children then re-examined the souvide chicken, after the chicken was finished in souvide, let the chicken cool, then put it in the chiller to fry it tomorrow. Don't forget to give the padding the chicken so that it doesn't pollute the chiller.
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 :
PROCEDURE :
1.Start a batch of mesquite charcoal in a barbecue kettle and soak the wood chips. While waiting for the coals, trim the tops off the eggplants and the peppers.Make a hot-and-sour sauce by mixing together the chopped Thail chillies, lime juice, fish sauce and sugar. Let sit for the flavors to blend and mingle.
2. Prepare the remaining ingredients. Blanch shrimp in. boiling water for 30 seconds to cook. Drain well and set aside. rine
3. Grill the eggplants and peppers whole over the hot mesquite, turning occasionally until they are slightly charred on the outside and have softened. For a stronger smoked flavor, add damp wood chips to the red coals and cover the barbecue kettle after each turning.
4.Place the grilled eggplants and peppers in a paper sack or a few minutes to steam. When cool enough to handle, peel off the charred skin and thin outer membrane. Cut each eggplant crosswise into segments about 1 1/2 inches long, each segment in half lengthwise, and each half in 2-3 strips, depending on the size of the eggplant. Arrange on a serving platter and spread the sliced shallots over the top.
5.Cut the skinned peppers into long, thin strips. Do not remove the seeds if you want an extra spicy salad. Arrange in an attractive design over the eggplants and shallots and top with the cooked shrimp.
6. Taste and adjust the spicy lime sauce so that it is equally sour and salty with a hint of sweetness. Spoon evenly over the salad. Garnish with egg wedges and cilantro. Serve at room temperature.
RECEIPE :
GAI TOD TAKRAI
INGREDIENTS :
2 stalks Fresh lemongrass
450 gr Chicken (wash thoroughly and cut things in half)
3 clove Garlic (minced)
1/4 tsp Ground blackpepper
1/2 Ground thai chilli
2 tbsp Palm sugar
1 tsp Salt
2 tbsp Thai fish sauce
4 tbsp Peanut oil
PROCEDURE :
1.Cut off the woody tops and bottoms of the lemon grass. Remove the outer 2-3 layers of the stalk and cut the tender middle section into 1 inch lengths. Bruise the lemongrass by hitting it with the back of a Chinese cleaver or pound it in a mortar and pestle.
2.Combine bruised lemon grass, chicken thighs, garlic, black pepper, ground Thai chilli, palm sugar, salt, and fish sauce in a bowl. Mix thoroughly and refrigerate for 1-2 hours.
3.Heat a wok over medium-high heat and add the peanut oil, swirling to coat the entire surface. Heat the oil for 1 minute and add the marinated chicken mixture. Stir-fry. for 15 minutes (the chicken and sauce will thicken and become caramelized).
4.Remove from heat and serve with cold cucumber slices, lettuce, and jasmine rice or sticky rice.
YAM MAKEUA YAO
INGREDIENTS :
4 pcs Eggplants
10-15 Thai chillies (bird pepper) chopped
To taste Lime juice
2-3 tsp Fish sauce
2-3 tsp Sugar
2 Shallot, thinly sliced
150 gr Shrimp, shelled and butterflied
1 pcs Hard boiled egg (cut wedges)
As needed Small handful of short cilantro spring
1.Start a batch of mesquite charcoal in a barbecue kettle and soak the wood chips. While waiting for the coals, trim the tops off the eggplants and the peppers.Make a hot-and-sour sauce by mixing together the chopped Thail chillies, lime juice, fish sauce and sugar. Let sit for the flavors to blend and mingle.
2. Prepare the remaining ingredients. Blanch shrimp in. boiling water for 30 seconds to cook. Drain well and set aside. rine
3. Grill the eggplants and peppers whole over the hot mesquite, turning occasionally until they are slightly charred on the outside and have softened. For a stronger smoked flavor, add damp wood chips to the red coals and cover the barbecue kettle after each turning.
4.Place the grilled eggplants and peppers in a paper sack or a few minutes to steam. When cool enough to handle, peel off the charred skin and thin outer membrane. Cut each eggplant crosswise into segments about 1 1/2 inches long, each segment in half lengthwise, and each half in 2-3 strips, depending on the size of the eggplant. Arrange on a serving platter and spread the sliced shallots over the top.
5.Cut the skinned peppers into long, thin strips. Do not remove the seeds if you want an extra spicy salad. Arrange in an attractive design over the eggplants and shallots and top with the cooked shrimp.
6. Taste and adjust the spicy lime sauce so that it is equally sour and salty with a hint of sweetness. Spoon evenly over the salad. Garnish with egg wedges and cilantro. Serve at room temperature.
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