DAILY ACTIVITY KITCHEN PART 30 (FINAL SEMESTER)

DAILY ACTIVITY KITCHEN

05/12/2019

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. Bila menurut kalian blog ini bermanfaat silahkan share dan ajak teman kalian untuk membacanya. 

Okey, setelah menunggu untuk waktu yang lama kurang lebih 4 hari tugas kelompok kami hanya membantu kelompok lain. Mulai dari hari ahad hingga hari rabu, dari hari ahad telah dilakukan preparation oleh kelompok 1 sehingga kami harus datang untuk membantu proses preparation. Sebenarnya tidak begitu banyak preparation yang kami buat pada hari ahad.

Tanpa basa-basi kita langsung saja pada inti cerita blog hari ini. Hari ini saya sangat sibuk dengan seluruh kegiatan di kitchen dikarenakan ada hal juga yang harus di siapkan oleh kelompok lain untuk membuat buat bumbu serta membuat preparation untuk jum'at berbagi besok. Jadi hanya kelompok saya yang doing di kitchen serta melengkapi semua preparation dan juga membuat semua menu.

Meskipun begitu kami tidak patah semangat, kami tetap melakukan pekerjaan kami dengan semangat serta dengan cepat dan tentunya kami melakukannya dengan profesional. Hari ini saya menhghandle main course jadi saya membuat seluruh main course dan memberikan contoh plating makanan kepada seluruh teman-teman saya.

Sebenarnya tugas saya dari hari senin adalah menjadi seorang A Buyer jadi saya tidak terlalu bersentuhan langsung dengan makanan hanya saja saya yang memberikan komando terhadap setiap detail menu yang akan dikeluarkan ke restaurant dan juga saya sangat bertanggung jawab terhadap segala bentuk presentation food dikarenakan saya yang memberikan contoh awal presenting food sehingga teman saya yang menghandle menu tersebut harus menyamakan presesnting food tersebut dengan yang saya buat.

Seluruh pekerjaan kami selesaikan dengan cepat, setelah pak Ical membagi section kerja kami, kami pun langsung mengerjakan seluruh kegiatan dengan cepat, tepat dan bersih. Saya juga tak lupa untuk membuat seluruh garnish mulai dari hari senin hingga hari terakhir praktek yaitu hari kamis. Saya juga membantu teman saya yang membuat sauce serta memperbaiki rasa dan tekstur dari sauce yang dibuat oleh teman saya, berkat setiap kritikan dan saran yang diberikan oleh pak Ical saya telah paham dan mengerti dengan tekstur sauce yang baik, rasa dan cara penyajian sauce yang baik itu bagaimana.

Dari hari senin juga saya yang membantu kelompok lain untuk presenting main coursenya, sehingga dari senin hingga hari rabu saya telah banyak belajar bagaimana cara presenting makanan yang baik dan benar seusai dengan standar makanan yang ada di restaurant fine dining. Selain sauce dan presenting makanan saya juga menghandle seluruh anggota kelompok saya agar tetap kerja dengan baik dan benar karena saya tidak ingin mengecewakan seluruh anggota kelompok saya, bukan karena kami tidak dibantu oleh kelompok lain melainkan karena kami telah menunggu dan menanti waktu ini selama 4 hari dan telah mempersiapkan diri dengan matang.

Setelah semua makanan di presenting dan di sajikan diruangannya pak Ical selanjutnya kami melakukan eksplain food, kami tidak eksplain langsung kepada pak Ical melainkan kepada pak Acha karena dari hari senin seluruh kelompok telah melakukan eksplain food kepada pak Acha. Satu persatu dari anggota kelompok saya melakukan eksplain menu, seluruh menu yang kami praktekan hari ini mulai dari appetizer hingga dessert. Setelah selesai melakukan eksplain food selanjutnya untuk pak Acha dan pak Ical memberikan penilaian terhadap makanan kami. 

Tidak disangka makanan yang kami siapkan dari kemarin hingga hari ini mendapat nilai plus dari pak Ical dan Pak Acha, bisa dikatakan bahwa kelompok kami menyajikan makanan yang terbaik dari hari senin hingga kamis ini bukan berarti kelompok lain tidak bagus hanya saja karena kami kelompok terakhir yang praktek kami telah paham dan mengerti dengan setiap kesalahan yang telah dikoreksi oleh pak Ical sehingga kami bisa memperbaiki hal tersebut.

Setelah semua kegiatan preparation dan menyiapkan peralatan yang hendak digunakan dan membersihkan area kerja, kami pun break untuk istirahat sholat dan juga menyiapkan diri untuk menghadapi seluruh pesanan tamu. Setelah sholat seperti biasanya saya memberikan jumlah makanan yang akan dikeluarkan ke restaurant dan tidak lupa juga saya juga meminta kepada pihak restaurant table number dan nama waiters/waitressnya serta jumlah room service karena kalau tidak dilakukan seperti itu kita bisa saja dipermainkan oleh pihak restaurant.

Okey, waktu yang ditunggu pun tiba, waktu untuk open resto telah tiba. Sekarang saya bertugas sebagai A Buyer, saya yang menyampaikan setiap detail pesanan tamu kepada seluruh team saya sesuai dengan section mereka masing-masing. First order telah diberikan kepada saya maka saya pun menyampaikannya dengan lantang dan jelas serta melakukan repeat order untuk mengingatkan seluruh teman saya agar tidak lupa terhadap setiap menu yang mereka handle atau kerjakan sesuai dengan order.

Waktu berjalan dengan cepat setiap orderan yang datang bisa kami selesaikan dengan cepat dan sesuai dengan pesanan. Namun di tengah-tengah kegiatan ada teman saya yang tidak bisa profesional dalam melakukan pekerjaannya maka spontan saya pun memarahi dan memberikannya arahan atau saran agar bisa melakukan pekerjaan dengan lebih baik lagi karena saya tidak bisa melihat orang melakukan pekerjaannya dengan tidak profesional.

setelah semua orderan selesai seperti biasa di hari terakhir praktek tidak ada makanan sisa dan bahan sisa di simpan di chiller semua bahan yang telah digunakan harus dihabiskan atau dijadikan anak bangsa. Kebetulan hari ini begitu banyak makanan yang sisa sehingga bisa dijadikan untuk anak bangsa, Saya juga melihat ada begitu banyak nasi sisa yang tidak dimakan maka saya pun berinisiatif untuk membuat nasi goreng dan seluruh teman saya setuju untuk membuat nasi goreng. Nasi goreng yang dibuat hari ini sangat istimewa sekali karena semuanya bahannya dari bahan sisa dan bahan trimmingan. Nasi goreng ini isiannya ada daging, ikan salmon, bacon, sosis ayam, paprika dan ikan tuna, nasi goreng yang satu ini sangat istimewa untuk kami dan tentunya tidak ada yang disisa nasi gorengnya bersih habis seketika dimakan oleh semua teman saya ketika anak bangsa.Kami pun langsung melakukan general cleaning dengan cepat karena akan di adakan kajian dan tidak seperti biasanya setelah kajian kami pun kembali untuk membantu cewenya karena begitu banyak kegiatan yang harus diselesaikan.

Setelah selesai, 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. CHEF SALAD

QUANTITY :	INGREDIENTS :		PROCEDURE :
3 kg	Mixed salad greens	1.	Place the greens in cold salad bowls, approximately 4 oz (125 g) per portion.
700 gr	Chicken breast, cut into thin strips
700 gr	Beef bacon, cut into thin strips	2.	Arrange the turkey, ham, and cheese strips neatly on top of the greens. Keep the items separate—do not mix them all together.
700 gr	Cheddar cheese, cut into thin strips
50 gr	Tomato wedges or cherry tomatoes
50 gr	Hard-cooked egg quarters	3.	Arrange the remaining items attractively on the salad.
25 gr	Radishes	4.	Hold for service. If salads must be held for over 1 hour, they should be covered so the meats and cheese don’t dry out.
225 gr	Carrots, cut batonnet
25 gr	Green bell pepper rings
		5.	Serve with any appropriate salad dressing, served on the side in a separate container.

2. PEMPEK

QUANTITY :	INGREDIENTS :		PROCEDURE :
60 gr	Tenggiri Fish	1.	Clean, fillet and trimmed the fish.
30 gr	Tapioca flour	2.	Grind fish than add shallot, garlic grind and mix together.
30 gr	Garlic	3.	Put tapioca flour little by little in dough fish alternately add egg one by one, mix all until smooth. Than put salted water and taste with salt and pepper.
50 gr	Shallot
1 dl	Hot water
5 gr	Salt	4.	Forming the dough make with cylinder.
150 gr	Cucumber (cut into brunoise)	5.	Boil empek empek until cooked.
5 pcs	Egg	6.	For sauce : mix all ingredients and stir until blended.
	For sauce :	7.	Serve empek empek with sauce.
25 gr	Hot chili (grind)
15 gr	Garlic (grind)
150 gr	Brown sugar (grated)
3 dl	Vinegar
30 gr	Tong cai
50 gr	Ebi

3. JELLIED FRUIT SALAD

QUANTITY :	INGREDIENTS :		PROCEDURE :
2 can	Pineapple cubes	1.	Drain the pineapple and reserve the juice. You should have about 12 oz (350 g) drained fruit.
250 gr	Mandarin orange sections
375 gr	Orange sections	2.	Cut the grapefruit and orange sections into ½ -in. (1-cm) dice.
250 gr	Grape
		3.	Cut the grapes in half. Remove seeds, if any.
		4.	Place the fruit in a colander or strainer over a bowl and hold in the refrigerator.
60 gr	Unflavored gelatin	5.	Stir the gelatin into the cold water and let stand at least 5 minutes.
250 mL	Water, cold
as needed	Grapefruit, orange, or pineapple	6.	Add enough fruit juice (or part juice and part water) to the liquid from the pineapple to measure 3 /2 pt (1.75 L).
175 gr	Sugar
1 gr	Salt	7.	Bring the fruit juice to a boil in a stainless-steel pan. Remove from heat.
90 mL	Lemon juice
		8.	Add the sugar, salt, and softened gelatin. Stir until gelatin and sugar are dissolved.
		9.	Cool the mixture. Add the lemon juice.
		10.	Chill until thick and syrup but not set.
		11.	Fold the drained fruits into the gelatin mixture.
		12.	Pour into individual molds or into a half-size hotel pan. Chill until firm.
25 gr	Lettuce leaves for underliners	13.	Line cold salad plates with lettuce leaves.
400 mL	Chantilly Dressing (500 mL heavy cream, whipped. Fold the whipped cream into the mayonnaise carefully to retain volume. Do this as close as possible to service time)	14.	Unmold the salads or, if a hotel pan was used, cut 5 x 5 into rectangles.
		15.	Place a gelatin salad on each plate. Hold for service in the refrigerator.
		16.	At service time, top each salad with 1 tbsp. (15 mL) dressing.

4. THAI PAPAYA AND MANGO SALAD

QUANTITY :	INGREDIENTS :		PROCEDURE :
180 mL	Lime juice	1.	Mix together the lime juice, fish sauce, chiles, scallions, and sugar. Stir until the sugar is dissolved.
30 mL	Thai fish sc. or Vietnamese fish sc.
2 gr	Serrano chiles, seeded (chopped)
2 gr	Scallions (chopped fine)
30 gr	Brown sugar or raw sugar
750 g	Mango, medium dice	2.	Mix together the mango and papaya.
750 g	Papaya, medium dice	3.	Arrange 1 oz (30 g) cabbage on each salad plate.
360 g	Napa cabbage, shredded	4.	Top with a mound of the fruit mixture.
60 mL	Chopped puanut	5.	Drizzle each portion with 4 tsp (20 mL) dressing.
		6.	Sprinkle each portion with 1 tsp (5 mL) chopped peanuts.

5. PHO BO

QUANTITY :	INGREDIENTS :		PROCEDURE :
3 L	Beef broth	1.	Combine the broth, ginger, lemon grass, shallots, and cinnamon stick in a stockpot. Simmer 30 minutes.
12 slices	Fresh ginger root
3 stalks	Lemon grass, coarsely chopped	2.	Strain. Discard the solids.
180 gr	Shallots, sliced thin	3.	Add the fish sauce.
1 pcs	Cinnamon stick	4.	Taste and add salt if necessary
90 mL	Nuoc nam (Vietnamese fish sauce) or nam pla (Thai fish sauce)
to taste	Salt
750 gr	Beef tenderloin or other beef steak	5.	Partially freeze the beef to make it easier to slice.
750 gr	Rice stick	6.	Slice the beef into paper-thin slices.
		7.	Just before service, drop the rice sticks into boiling water Bring the water back to a boil and drain immediately.
	Garnishes :
as desired	Shallots, sliced thin	8.	For service, bring the broth back to a boil.
as desired	Mung bean sprouts	9.	Place each garnish in a separate bowl and arrange on the dining table.
as desired	Fresh mint leaves
as desired	Fresh cilantro leaves	10.	Place 2 oz (60 g) beef slices in the bottom of each soup bowl.
as desired	Red chiles,  seeded and sliced thin
as desired	Lime wedges	11.	Ladle 8 fl oz (250 mL) broth over the beef slices. The boiling broth cooks the beef in moments.
as desired	Chile paste with garlic	12.	Add rice noodles to the bowl.
		13.	Allow guests to help themselves to garnishes to flavor soup as desired.

5. POTATO CHOWDER

QUANTITY :	INGREDIENTS :		PROCEDURE :
250 g	Beef bacon	1.	Grind the beef bacon or cut into very fine dice.
375 g	Onions, medium dice	2.	Render the beef fat in a heavy saucepot.
90 g	Celery, medium dice	3.	Add the onions and celery. Cook in the fat over moderate heat until nearly tender. Do not brown
125 gr	Flour
		4.	Add the flour. Stir into the fat to make a roux. Cook the roux slowly for 4–5 minutes, but do not let it brown.
3.5 L	Chicken stock	5.	Using a wire whip, slowly stir in the stock. Bring to a boil, stirring to make sure the liquid is smooth.
1.5 kg	Potatoes (medium dice)
		6.	Add the potatoes. Simmer until all the vegetables are tender.
1.5 L	Milk, hot	7.	Stir in the hot milk and cream.
250 mL	Heavy cream, hot	8.	Season to taste with salt and white pepper.
to taste Salt	Salt
to taste	White pepper
as needed	Chopped parsley	9.	Sprinkle each portion with a little chopped parsley for garnish

6. POTATO GNOCHI

QUANTITY :	INGREDIENTS :		PROCEDURE :
2 kg	All-purpose potatoes	1.	Wash the potatoes but do not peel. Boil until tender.
500 gr	Flour	2.	Peel the potatoes while they are still hot, and force them though a food mill.
		3.	Add about three-fourths of the flour to the potatoes and knead to make a soft, sticky mixture. Continue to work in more flour to form a soft, smooth dough. It should still be somewhat sticky. You may not need all the flour.
		4.	Divide the dough into smaller pieces. Roll each piece into a sausage shape about ½  in. (1.56 cm) thick. Cut into pieces about  3/4  in. (2 cm) long.
		5.	To shape the gnocchi, pick up one piece of the dough and press it with the fingertip against the times of a fork. Then flip the piece with the finger and allow it to drop on the worktable. This will give the piece grooves on one side and an indentation on the other side.
1.5 L	Tomato Sauce	6.	Drop the gnocchi into a large quantity of boiling salted waterWhen they float to the surface, let them boil 10–15 seconds, then remove with a skimmer or slotted spoon.
350 gr	Grated parmesan cheese
		7.	Plate the gnocchi. Top each portion with 2 fl oz (60 mL) tomato sauce and 1 tbsp (15 mL) grated parmesan cheese.

7. TOMATO SAUCE

QUANTITY :	INGREDIENTS :		PROCEDURE :
500 mL	Olive oil (see note)	1.	Heat the olive oil in a large saucepot. Add the onions, carrots, and celery and sauté lightly for a few minutes. Do not let them brown.
225 g	Onion, chopped fine
225 g	Carrot, chopped fine
225 g	Celery, chopped fine	2.	Add remaining ingredients. (See Appendix 2 for can sizes and substitutions.) Simmer, uncovered, about 45 minutes, until reduced and thickened.
10 pcs	Whole tomatoes
2 pcs	Garlic cloves, minced
30 g	Salt	3.	Pass through a food mill. Taste and adjust seasonings.
15 mL	Sugar

8. MASHED OR WHIPPED POTATO

QUANTITY :	INGREDIENTS :		PROCEDURE :
4 kg	Potatoes	1.	Peel and eye the potatoes and cut them into uniform sizes. Simmer in salted water to cover until tender.
175 g	Butter
250 mL	Light cream, hot	2.	Drain well and let the potatoes steam dry for a few minutes.
as needed	Milk, hot
to taste	Salt	3.	Pass the potatoes through a food mill or ricer into the bowl of a mixer. Alternative method: Place potatoes in mixer with paddle attachment. Mix until well broken up. Replace paddle with whip and beat until well puréed. Do not overwhip, or potatoes will become pasty.
To taste	White pepper
		4.	Beat in butter, then cream.
		5.	Add enough hot milk to bring potatoes to proper consistency. They should be soft and moist, but firm enough to hold their shape, not runny.
		6.	Add salt and white pepper to taste.
		7.	If desired, whip briefly at high speed until potatoes are light and fluffy. Do not overwhip.

9. PEAS, CARROT, PEARL ONION AND TARRAGON BUTTER

375 g	Pearl onions	1.	Blanch the onions for 20 seconds in boiling water. (Blanching makes them easier to peel.) Drain, refresh under cold water, and drain again. Peel the onions.
500 g	Carrots
750 g	Peas, frozen
60 g	Butter	2.	Bring salted water to a boil in a saucepan. Add the onions, return to a boil, reduce heat to a simmer, and simmer until tender. Drain, refresh under cold water, and drain again.
7 mL	Dried tarragon
15 mL	Chopped parsley
to taste	Salt		Peel the carrots and cut into batonnet.
to taste	White pepper	3.	Bring salted water to a boil in a saucepan. Add the carrots, return to a boil, reduce heat to a simmer, and simmer until tender. Drain, refresh briefly, and drain again.
		4.	Bring a third pan of salted water to a boil. Add the frozen peas. Return to a boil, reduce heat, and simmer until  tender This only takes a few seconds. Frozen peas have already been blanched and need very little cooking. Drain, refresh, and drain again.
		5.	Mix together the three vegetables.
		6.	Heat the butter in as many sauté pans as necessary to hold the vegetables without overcrowding.
		7.	Add the vegetables and the tarragon. Toss over heat until the vegetables are hot and coated with the butter. Add the parsley and toss to mix.
		8.	Season to taste with salt and white pepper.
			Quantity preparation: Cook and drain the vegetables and combine in a steam table pan. Heat the butter with the herbs and ladle over the vegetables. Season and serve.

10. PRAWN OF MEUNIERE

60 gr	King Prawn (wash and trimmed)	1.	Have all ingredients ready, but do not season and flour the prawn until immediately before cooking.
To taste	Salt
To taste	White pepper	2.	Unless you are cooking to order, use as many saute pans as necessary to hold all the prawn, or cook them in several batches. Place the sauté pans over medium heat so that they will be ready as soon as the prawn is floured.
90 gr	Flour
175 gr	Butter or oil
		3.	Season the prawn with salt and pepper. Place the clarified butter in the hot pans to heat. Dredge the prawn in flour and shake off excess. Place the prawn in the pans flesh side (presentation side) down.
		4.	Saute until lightly browned. Turn over with a spatula and brown the other side. Be careful not to break the prawn when turning.
		5.	Remove the prawn from the pan with a spatula, being careful not to break them. Plate the prawn on hot dinner plates.
30 mL	Lemon juice	6.	Sprinkle the prawn with lemon juice and chopped parsley.
60 mL	Chopped parsley	7.	Heat the butter in small saucepan or sauté pan until it turns light brown (beurre noisette).
150 gr	Butter
20 slice	Slices of peeled lemon	8.	Pour the hot butter over the prawn.
		9.	Quickly place a lemon slice on top of each prawn and serve immediately.

11. SPAETZEL

6 pcs	Eggs	1.	Beat the eggs in a bowl and add the milk or water, salt, nutmeg, and pepper.
375 mL	Milk or water
5 mL	Salt	2.	Add the flour and beat until smooth. You should have a thick batter. If it is too thin, beat in a little more flour.
0.5 mL	Nutmeg
0.5 mL	White pepper	3.	Let the batter stand 1 hour before cooking to relax the gluten.
450 g	Flour
as needed	Butter for service	4.	Set a colander (or a spaetzle machine, if available) over a large pot of boiling salted water. The colander should be high enough so that the steam doesn’t cook the batter in the colander.
		5.	Place the batter in the colander and force it through the holes with a spoon.
		6.	After the spaetzle float to the top of the water, let them simmer 1–2 minutes, then remove them with a skimmer. Cool quickly in cold water and drain well.
		7.	Cover and refrigrate until service.
		8.	Sauté portions to order in butter until hot. Serve immediately.

12. JUKUT URAB

QUANTITY :	INGREDIENTS :		PROCEDURE :
300 gr	Corn kernel (blanched)	1.	Combine corn, fern tips, chillies and coconut in a large bowl. Mix well.
300 gr	Fern tips (blanched)
2 pcs	Red chillies (optional)	2.	Prepare fried chilli dressing. Heat oil in a frying pan.
250 gr	Grated coconut (lighly roasted)	3.	Add shallots and garlic and saute for 2 minutes.
3 tbsp	Crisp-fried shallots	4.	Add chillies and dried prawn or shrimp paste and continue to saute until golden, the season with salt.
	Fried chilli dressing :
4 tbsp	Vegetable oil	5.	Remove from heat and leave to cool before use.
100 gr	Shallots (sliced)	6.	When ready to serve, add combined dressing ingredients to mixed vegetables and toss to mix.
75 gr	Garlic
25 gr	Bird’s eye chillies (finely sliced)	7.	Garnish with crisp-fried shallots and serve immediately.
½ tbsp	Dried prawn or shrimp paste
A pinch	Salt
	Dressing (combined) :
2 tbsp	Cooking oil
4 tbsp	Fried chilli dressing
3 pcs	Kaffir lime leaves (finely chopped)
A pinch	Salt
A pinch	Crushed black peppercorns
1 tbsp	Palm sugar
40 gr	Lesser galangal (kencur)

13. SATE LILIT

QUANTITY :	INGREDIENTS :		PROCEDURE :
600 gr	Snapper fillet (skinned,boned, minced)	1.	Cimbine all ingredients except lemon grass or bamboo skewers and mix thoroughly until a uniformly sticky paste results.
125 gr	Freshly grated coconut
125 mL	Coconut cream
125 mL	Seafood spice paste	2.	Mould 1 rounded tbsp mixture around the trimmed bulbous end of a lemon grass stalk or bamboo skewer. Repeat until ingredients are used up.
3-5 pcs	Bird’s eye chillies (finely chopped)
5 pcs	Kaffir lime leaves (chopped)
A pinch	Ground black pepper	3.	Grill over very hot chorcoal until golden brown.
A pinch	Salt	4.	For variation, replace half the amount if minced fish used with minced prawns (shrimp).
1 tbsp	Palm sugar
	Lemon grass stalks or large bamboo skewers
	Seafood spice paste :
450 gr	Red chillies (seeded and sliced)
225 gr	Shallots (sliced)
50 gr	Garlic (sliced)
100 gr	Ginger (sliced)
175 gr	Turmeric (sliced)
125 gr	candlenut
2 tbsp	Dried prawn or shrimp paste (roasted)
2 tbsp	Coriander seed
200 gr	Tomatoes
150 mL	Vegetable oil
2 ½ tbsp	Tamarin pulp
2 stalks	Lemon grass (bruised)
3 pcs	Bay leaves
¾ tbsp	Salt
250 mL	Water

14. RENDANG

QUANTITY :	INGREDIENTS :		PROCEDURE :
1 tbsp	tamarind concentrate (block form) (see note) or 2 tsp tamarind purée	1.	Soak tamarind in 125 ml hot water for 10 minutes.  queeze to dissolve pulp in the water, then strain, discarding seeds and fibre.
2 pcs	onions
6 pcs	garlic cloves	2.	Meanwhile, put the onions, garlic, ginger, chillies and 125 ml of the coconut cream into a food processor and process until smooth. Pour into a large saucepan and add remaining 375 ml coconut cream. Add 1½ tsp salt, turmeric, chilli powder, coriander, daun salam, lemongrass and galangal, stirring to combine. Add the meat and bring to the boil.
1 tbsp	finely chopped ginger
6 pcs	long red chillies, seeded, chopped
500 ml	(2 cups) coconut cream
1 tsp	ground turmeric
1 tsp	chilli powder
2 tsp	ground coriander	3.	Reduce heat to medium, add tamarind liquid and simmer until sauce has thickened, stirring occasionally. Reduce heat to low and continue simmering for about 2½ hours or until sauce is almost dry, stirring frequently to ensure the mixture does not stick to the pan. When the oil starts to separate, add the sugar and stir to dissolve – allow the meat to cook in the oil until it becomes dark brown. Serve with rice, one or two vegetable dishes, sambal and prawn crisps.
6 pcs	dried daun salam (optional) (see note)
1 stalk	lemongrass or 1 strip lemon rind
1 tsp	grated fresh galangal
1.5 kg	beef chuck, blade or round steak, thinly sliced into strips
2 tsp	caster sugar
	Steamed white rice, to serve

15. CREME BRULEE

QUANTITY :	INGREDIENTS :		PROCEDURE :
2 pcs	Orange fruit	1.	Segment the grapefruits. If any segments are thick, cut them in half horizontally to make thinner segments. Drain on absorbent paper until thoroughly dry to the touch.
250 g	Peaches, fresh or canned, drained and chopped
50 gr	Sugar	2.	Cook the peach flesh with the sugar over low heat until soft, then purée. Divide the purée among 6 shallow 5-oz (150 mL) ramekins, spreading it evenly on the bottom.
280 g	Milk 9 oz 280 g
90 g	Heavy cream 3 oz 90 g	3.	Bring the milk and cream to a scalding point.
150 g	Whole eggs 5 oz 150 g	4.	Whip the eggs, yolks, and sugar until light. Temper with half of the hot milk, then stir this back into the remaining milk mixture. Add the vanilla.
40 g	Egg yolks 1.33 oz 40 g
100 g	Sugar 3.5 oz 100 g	5.	Strain through a fine china cap.
as needed	Vanilla extract	6.	Add the peach schnapps. Pour carefully into the ramekins so as not to stir the peach purée.
2 gr	Peach schnapps
100 g	Extra-fine granulated sugar	7.	Place in a hot water bath and bake at 215°F (100°C) until just set.
		8.	Cool completely.
		9.	Arrange the grapefruit wedges on top in a pinwheel pattern. Just before serving, dust with sugar and caramelize the tops with a blowtorch.

16. RICE FLOUR DUMPLING(KATIRI MANDI)

QUANTITY :	INGREDIENTS :		PROCEDURE :
150 gr	Glutinous rice flour	1.	Prepare dumplings. Combine both flours and salt in a bowl. Gradually mix in water and knead until smooth dough results. The dough should be soft, elastic and not dry.
6 gr	Tapioca (cassava) flour
A pinch	Salt
180 mL	Water
	SAUCE :	2.	Shape dough into dumplings about 1 cm in diameter.
125 mL	Water	3.	Bring 4 litres of lightly salted water to the boil.
125 mL	Coconut milk	4.	Add dumplings, return to the boil and simmer for 5 minute
125 gr	Palm or brown sugar (chopped)	5.	Drain dumplings and lower into ice water to cool.
1 pcs	Screwpine leaf (pandan) bruised	6.	Prepare sauce. Combine all ingredients in a saucepan, bring to the boil and simmer for 5 minutes.
A pinch	Salt
		7.	Add dumplings and simmer for 20 minutes over very low heat.
		8.	Remove from heat and leave to cool to room temperature.
		9.	Serve with freshly grated coconut and coconut cream if desired.

17. CALIFORNIA BURGER

QUANTITY :	INGREDIENTS :		PROCEDURE :
125 g	Hamburger patty,	1.	Cook the hamburger patty on a griddle or grill to desired doneness.
1 pcs	Hamburger roll
as needed	Butter	2.	While the meat is cooking, prepare the roll. Butter the bottom half very lightly. Spread the top half with mayonnaise.
10 mL	Mayonnaise
1 pcs	Lettuce leaf
1 sliced	Thin slice of onion	3.	Place the halves of the roll side by side on a serving plate.
1 sliced	Tomato	4.	On the top half, place the lettuce leaf, the onion slice (if used), and the tomato slice.
		5.	When the hamburger patty is cooked, place it on the bottom half of the roll. Serve immediately, open faced.

18. CLUB SANDWICH

QUANTITY :	INGREDIENTS :		PROCEDURE :
3 slices	3 slices White bread, toasted	1.	Place the 3 slices of toast on a clean work surface. Spread the tops with mayonnaise.
as needed	as needed Mayonnaise
2 pcs	2 leaves Lettuce	2.	On the first slice, place 1 lettuce leaf, then 2 slices of tomato, then 3 strips of bacon.
2 slices	2 slices Tomato, about
3 strip	Beef bacon	3.	Place the second slice of toast on top, spread side down.
60 gr	Sliced turkey or chicken breast	4.	Spread the top with mayonnaise.
		5.	On top of this, place the turkey or chicken, then the other lettuce leaf.
		6.	Top with the third slice of toast, spread side down.
		7.	Place frilled picks on all 4 sides of the sandwich.
		8.	Cut the sandwich from corner to corner into 4 triangles. Each triangle will have a pick through the center to hold it together.
		9.	Place on a plate with the points up. The center of the plate may be filled with potato chips, French fries, or other garnish or accompaniment.

19. GRILLED CHEESE SANDWICH

QUANTITY :	INGREDIENTS :		PROCEDURE :
30 g	Cheddar or American cheese: 1 slice cut to the size of the bread	1.	Place the slice of cheese between the slices of bread.
		2.	Butter the outsides of the sandwich and place on a griddle preheated to 350°–375°F (175°–190°C).
2 slices	White bread
as needed	Butter	3.	Cook until golden brown on one side. Turn over and cook until the second side is golden brown and the cheese starts to melt.
		4.	Remove the sandwich from the griddle. Cut in half diagonally and serve immediately.

20. DEEP FRIED CALAMARY

QUANTITY :	INGREDIENTS :		PROCEDURE :
2.25 kg	Small cleaned squid	1.	Slice the body sacs of the squid crosswise into rings. Leave the tentacle sections whole, or cut them in half if they are large.
125 mL	Lemon juice
500 g	Flour
45 mL	Salt	2.	Combine the squid with the lemon juice and marinate, refrigerated, 2–3 hours.
		3.	Mix the flour and salt.
		4.	Drain the squid and dry on clean towels. Immediately before cooking, toss the squid with the flour, then shake in a large strainer to remove excess flour.
		5.	Deep-fry at 350°F (175°C) just until lightly golden. Remove from the fryer and drain.
750 ml	Italian Tomato Sauce for Pasta (see recipe)	6.	Heat the tomato sauce and season to taste with the hot pepper sauce.
To taste	Hot red pepper sauce
750 ml	Aïoli I (see recipe)	7.	Heap the fried squid in the center of the serving plates, accompanied by 2 fl oz (60 mL) of each of the sauces in small cups. If desired, top with a little deep-fried parsley.
As desired	Optional garnish:
	deep-fried parsley leaves