DAILY REPORT INDONESIA VERSION PART 16
DAILY REPORT INDONESIA VERSION
TANGGAL 27/03/2019
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.
TANGGAL 27/03/2019
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.
Hari ini saya melanjutkan atau melakukan finishing pada menu yang telah di prepare kemarin, berhubung hari ini yang di praktekkan ada dua menu jadi kami pun membagi kelompok menjadi dua ada yang mengerjakan konro bakar dan ada juga yang mengerjakan tom yum nya. Dalam proses pengerjaan tum yum tidak membutuhkan waktu yang sangat lama, hanya mencampurkan semua bahan ke dalam rebusan shrimp stocknya, kemudian diberikan seasoning.
Yang membuat lama proses pembuatan menu kedua yaitu menu konro bakar dikarenakan terjadi kesalahan dalam teknik pengolahannya, yang mana seharusnya menggunakan teknik pressure cooker namun malah menggunakan teknik boil pada stockpot. Seharusnya dengan menggunakan teknik pressure cook kita tidak hanya menghemat waktu tapi kita juga dapat membuat daging tersebut empuk dengan cepat.
Dikarenakan tekanan yang berada dalam pressure cook tersebutlah yang membuatnya empuk, suhu panas yang bertahan didalam pressure cooker berputar dan membuat daging menjadi empuk. Kesalahan komunikasi disini terjadi akibat kurangnya informasi antar kelompok dan ini merupakan salah satu kelemahan dalam tim, hal ini pun bisa menjadi sangat fatal.
Kurangnya komunikasi dalam sebuah tim bisa merusak segalanya, terlebih lagi dengan makanan atau menu yang tidak bisa menunggu terlalu lama atau makanan yang memang harus dikeluarkan secara bersamaan. Hal ini bisa sangat berpengaruh namun ini masih bisa ditoleransi, karena kita semua masih dalam tahap pembelajaran dengan seiring berjalannya waktu saya yakin semua tim bisa saling beromunikasi dengan baik.
Akibat salah dalam menggunakan teknik tersebut, akhirnya kamipun memerlukan waktu yang cukup lama untuk memasak konro tersebut. Terlalu lama dan terlalu banyak mengeluarkan tenaga, semua kelompok telah menyelesaikan semua masakannya namun kelompok saya masih mengolah konro bakar.
Belum lagi ditambah dengan waktu untuk plating untuk disajikan dan dipresentasikan kepada dosen yang mengajar. Kami sangat kewalahan dan akhirnya dibantu oleh kelompok lain untuk membantu membakar konro bakar tersebut, dengan adanya kelompok lain yang membantu sungguh sangat meringankan beban kami. Akhirnya kami bisa menyelesaikan semua menu dengan cepat.
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.
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