DAILY REPORT INDONESIA VERSION PART 15
DAILY REPORT INDONESIA VERSION
TANGGAL : 26/03/2019
TANGGAL : 26/03/2019
Bismillahirrahmanirrahim
Assalamu'alaikum warahmatullahi wabarokatuh
Apa kabar kalian, semoga kita semua dalam lindungan Allah. Jangan lupa bersyukur hari ini, karena bersyukur akan membuat kita lebih mengerti akan hidup. Saya akan menyampaikan atau menceritakan tentang kegiatan saya hari ini berada di kitchen.
Apa kabar kalian, semoga kita semua dalam lindungan Allah. Jangan lupa bersyukur hari ini, karena bersyukur akan membuat kita lebih mengerti akan hidup. Saya akan menyampaikan atau menceritakan tentang kegiatan saya hari ini berada di kitchen.
Hari ini kami melakukan finishing pada menu rotasi II.1 yang telah di prepare kemarin, tidak memerlukan banyak waktu untuk melakukan finishing serta presenting food. Dikarenakan hari kamis ada kegiatan kampus maka hari ini preparation yang dibuat ada 2 menu, yaitu menu rotasi II.2 dan menu rotasi II.3 .
Pembagian kelompok dilakukan kelompok saya mendapat giliran untuk membuat soup pada menu rotasi II.2 dan membuat main course pada menu rotasi II.3. Kami pun membagi lagi tim untuk melakukan preparation, disela itu juga ada yang melakukan finishing pada menu rotasi II.1. Dengan kerja sama tim yang baik semuanya berjalan dengan lancar.
Saya sendiri menghandle untuk finishing chinese spinach and peanut salad, yang saya lakukan hanya melakukan blanching spinach dan squeeze the spinach. Setelah itu spinachnya saya masukkkan kedalam chiller agar warna dari spinach tersebut tetap terjaga dan fresh. Pemberian dressing juga saya berikan ketika hendak akan dipresenting agar sayurannya tetap fresh dan tidak merusak penampilan dari presnting tersebut.
Setelah saya melakukan finishing pada chinese spinach and peanut salad, saya melanjutkan untuk prepare menu soup dan main course pada menu rotasi II.2 dan II.3. Untuk mempersingkat waktu preparation, saya menyelesaikan preparation tom yam pada menu rotasi II.2 karena bahan yang dibutuhkan pun tidak terlalu ribet serta pengolahannya pun cukup mudah dimengerti.
Kemudian saya melanjutkan untuk melakukan preparation main course pada menu rotasi II.3 yaitu konro bakar dengan sambal kacang yang di berikan condiment acar, kerupuk dan nasi. Karena menu imi termasuk menu Celebes atau makanan tradisional sulawesi. Pada saat melakukan preparation konro bakar saya sempat mengalami kebingungan pada saat membaca receipe dari konro bakar tersebut.
Karena saya kira bahwa konro bakar tersebut berkuah dan saya juga belum pernah memakan konro bakar, itu merupakan salah satu hal yang menghambat pada saat preparation. Namun itu bukan menjadi kendala yang besar saya dengan cepat memahami kembali maksud dari step by step yang telah tercantum di receipe.
Setelah semua prepartion selesai kami pun membuat menu untuk anak bangsa, tidak banyak karena bahan yang dibeli juga terbatas. Namun makanan dari menu rotasi II.1 tetap di makan karena restoran tidak buka, akhirnya kamipun memakan semua makanan yang telah kami buat, tidak ada kata kekurangan, kelaparan, semua harus di bagi rata dan semua orang harus mendapatkan bagiannya masing-masing.
Setelah selesasi kamipun oneline lagi lalu general cleaning, seperti biasanya setelah general cleaning yah di tunggu dulu hingga kering lalu dipulangkan. setelah lantai kering kamipun oneline lagi dan absen, lalu dapat nasehat dari pak ical. dilanjutkan dengan menyiapkan kelas lalu berdoa dan pulang kerumah masing.
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