Rabu, 13 Maret 2019
Pagi
teman-teman sekalian~, sebenarnya hari ini adalah hari yang sangat mendebarkan
untuk saya, mau tau kenapa? Karena hari ini saya akan melakukan Ujian Tengah
Semester, WOW sayan sangat takut, karena saya belum begitu ahli dalam membuat
makanan yang enak. Jadi maafkan saya ya...
Jadi, Hari ini adalah giliran
kelompok saya yaitu kelompok 2 untuk melakukan Mid Tes, kelompok saya
mendapatkan menu rotasi 1.3 yang mana menu tersebut merupakan Makanan
Indonesia. Pada pagi hari ini saya datang lebih awal dan saya juga
mempersiapkan bahan makanan, dan membantu teman-teman saya yang lain
S selanjutnya kamipun membagi
tugas ada yang di section Appetizer, Soup, Main Course dan Dessert. Sedangkan
saya sendiri disini bertugas untuk Soup dan Dessert, cuman saya juga merangkap
ke section lainnya karena section saya lebih dulu selesai dibandingkan dengan
section yang lainnya.
Akhirnya waktu untuk menyajikan
makanan dimulai, untungnya semua makanan telah siap. Makananpun kami siapkan,
namun piring yang ingin digunakan belum dikeluarkan dari restaurant akhirnya
kamipun harus menunggu hingga piring tersebut dikeluarkan dari restaurant
menuju restaurant untuk digunakan serving food.
Hari ini hari yang begitu
melelahkan dengan kerja cepat dan tepat kami kelompok 2 mengeluarkan semua
kemampuan yang kami bisa, sehingga tidak sia-sia pengorbanan yang kami lakukan
untuk hari ini. Setelah semua makanan siap dan di sajikan ke restaurant kami
pun membereskan peralatan yang digunakan, membersihkan area kerja, membersihkan
peralatan dapur dan dilanjutkan dengan membuat makan siang untuk teman-teman
yang telah bekerja keras hari ini.
Setelah selesasi kamipun Oneline
untuk melakukan General Cleaning, lalu pulang kerumah masing-masing dengan
perasaan senang maupun bangga kepada diri sendiri dan teman-teman kelompok 2. Ada
suatu kebanggan bagi saya sendiri pada saat mendapatkan pujian dari pak Ical
bahwa makanan yang kami sajikan rasanya bagus dan pas, penyajian yang memiliki
kreatifitas, ketepatan waktunya, dan yang paling penting bahwa saya berhasil
membuat orang lain kenyang dengan masakan kelompok saya melalui sebuah makanan,
disitulah kebanggaan tersendiri buat saya secara pribadi.
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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