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Day 13: Daily Activity for MID Semester about Rotation Menu 1.3 (Eng Ver.)


Wednesday, March 13, 2019



Morning friends ~, actually today is a very thrilling day for me, want to know why? Because today I'm going to do the Midterm Exams, WOW is very scared, because I'm not very good at making good food. So forgive me ...

Today is my group's turn, namely group 2 to conduct Mid Test, my group gets a 1.3 Menu Rotation, the menu is Indonesian Food. This morning I arrived early and I also prepared food, and helped my other friends

So next, we also divide the tasks in the Appetizer, Soup, Main Course and Dessert sections. Whereas I myself am in charge of Soup and Dessert here, but I also go to another section because my section was finished first compared to the other sections.

Finally the time to serve food starts, fortunately all the food is ready. We also prepare any food, but the plate that you want to use has not been come yet from the restaurant, finally we have to wait until the plate is come from the restaurant to the restaurant for serving food.

Today is such a tiring day with fast work and we from group 2 put out all the capabilities we can, so that it is not in vain the sacrifices we made today. After all the food is ready and served to the restaurant, we are cleaning up the equipment used, cleaning the work area, cleaning kitchen utensils and continuing with making lunch for friends who have worked hard today.

After completing, we also Oneline to do General Cleaning, then go home to each other with feeling happy and proud of ourselves and friends of group 2. There is a pride for me when I get praise from Sir. Ical that the food we serve tastes good and right, the presentation that has creativity, timeliness, and the most important thing is that I managed to make other people full with the cuisine of my group through a meal, that's where I personally pride myself.





RECEIPE :


1. SOUP KACANG MERAH

Ingredient :
2 sliced dried galangal
2 tbsp peanut oil
75 gr chopped onion
75 gr choped shallot
50 gr chopped fresh ginger
2 tsp garlic, finely chopped
400 gr dried red kidney beans, cooked
825 ml chicken stock
100 ml unsweetened coconut milk
to taste salt and pepper
1 tbsp red chili pepper, seeded and deveined
1 tbsp fresh ginger, julienne
4 spring coriander

Procedure :
1. combine the galingale and 100 ml water in a small pan. simer for 2 minutes. cover, let stand for at least 15 minutes. Drain and reserve the liquid, chp the root.
2. heat the peanut oil in a sauce pan, add the onion, shallots, chopped ginger and garlic. cook over low heat until soft, but not browned (10-15 minutes) stirring often. add  300 gr kidney beans to the sauce pan, toss for 2 minutes. add the stock, galingal and reserved liquid.
3. bring to a boil, then turn down heat and simmer, covered, until vegetable are very soft about 15 minutes.
4. with a slotted spoon, transfer the solids from the saucepan to a blender or processor. puree until smooth, gradually adding the liquid. press through a sieve.
5. return the soup to the saucepan, add the coconut milk and simmer for 5 minutes. season with salt and pepper.
6. distribute the remaining beans among 4 small bowls. leadle in the soup. springkle a few chili and ginger julienne over each (serve the remainder separately i a small dish). garnish each bowl with a coriander spring.


2. BEBEK MENYATNYAT

Ingredient :
1 whole duck, weighing about 2 kg
4 tbsp vegetable or coconut oil
200 gr spice blend for meat
2 stalks lemongrass, bruised
2 pcs kaffir lime leaves, bruishe
2 pcs bay leaf
400 ml chicken stock
100 ml coconut cream
to taste salt
to taste black peppercorn
to taste limes and lime zest

Procedure :
1. cut in half and deboned, leave in leg bone, but cut open to cook evenly through.
2. brine duck for 6 hours
3. heat 4 tbsp vegetables or coconut oil in a nonstick pan. sear duck very quickly on both for 30 second. drain oil, leaving 1 tbsp in the pan.
4. add spice blend, lemograss, kafir lime leaves, bay leaves, and saute over medium heat 2 minute until fragrant.
5. fill pan with stock and bring to a boil. reduce head and simmer for 2 minutes.
6. transfer duck and sauce into a pressure cooker and pressure cook at gauge pressure of 1 bar/15 psi for 15 minutes. star trimming when fill pressure is reached.
7. turn of heat and let the cooker cool for 20 minutes. remove the duck from the cooking liquid with a slotted spoon, and set aside in a warm place.
8. strain the liquid into a pot. bring to a simmer and skim off as much fat as possible.
9. add coconut cream and bring back to a simmer. add the duck and simmer over medium low heat, gently turning and basting the meat for 12-15 minutes untill it is glazed and the sauce lightly thickens. season to taste with salt and pepper and a generous squeeze of lime juice and some lime zest.


3. DOKO DOKO CANGKUNING
Ingredient :

Ingredient 1
250 gr sticky rice flour
1 teaspoon of salt
250 gr thick coconut milk
pinch food coloring

Material 2
250 gr of rice flour
50 gr sticky rice flour
150 gr of sugar
1/2 teaspoon of salt
1/2 teaspoon of vanilla
800 ml of coconut milk
2 pieces of pandan leaves

Core Material
1 kg of brown sugar
500 ml of water
1 kg of grated coconut
cinnamon pinch
1 sheet of pandan leaves

Procedure:
1. Material I: mix sticky rice and salt flour, mix well. Pour a small amount of thick coconut milk while stirring until smooth.
2. Flatter the mixture, fill it with cangkuning. Cover again and round shape. Finish all the dough. Set it aside.
3. Material II: mix rice flour, sago flour, granulated sugar, vanilla and salt. Stir well.
Pour coconut milk. Stir using whisk until smooth.
4. Cook over medium heat with pandan leaves while stirring constantly so the bottom doesn't burn.
5. Cook until the mixture is thick and not crushed.
6. Take banana leaves, fold the cone shape.
7. Give rice flour ingredients.
8. Add the contents of the stick while pressing a little.
9. Add more rice flour ingredients on top while pressed.
10. Fold the banana leaves from the bottom, left then right.
11. Finally fold the top part down while tucking in the folds.
13. Steamed in a cage which has boiled the water for 30 minutes.
14. Lift. Cool it down.


4. PELECING SAYUR

Quantity - Ingredients:

200 g - water spinach, blanched
100 g - fern tips, blanched
100 g -small green beans, blanched
50 g - bean sprouts, blanched
50 g - peanuts with skin, roasted golden brown

Chili Tomato Sauce:
3-5 birds eye chillies
1 pcs - tomato, grill
1/2tbsp - dried prawn, roasted
3 tbsp - chicken/ vegetable stock
to taste - salt

Coconut Sambal:
3 tbsp - coconut oil
2 large - red chillies, grill
60 g - shallot, grill
40 g - garlic, grill
1 tbsp - lime juice + more taste
1 tsp - palm sugar
100 g - coconut with skin, roast brown
to taste - salt

Procedure:
1. Prepare chili tomato sambal: combine all ingredients in a stone mortar or food processor anjd grind into a paste. season to taste with salt and adjust amount of waater if necessary
2. Prepare coconut sambal: combine all ingredient except grated coconut in a stone mortar of food processor and grind into a smooth sauce. Blend with grated coconut and season to taste with salt and more lime juice
3. Bring a pot of water to the boil and blanch water spinach, fern tips, bean sprouts and green beans separetely. drain well and place in a large bowl. add chili tomato sambal and coconut sambal and toss well.
4. Garnish with roasted peanuts served.

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