Day 15: Daily Activity (Eng Ver.)

Tuesday, March 26, 2019

Morning my friends who want to read my blog, I hope you not bored, and feel inspired by this blog! Happy reading.

Today we are finishing the rotation menu II.1 that was prepared yesterday, does not require much time to do finishing and presenting food. Because on Thursday there are campus activities, today there are 2 menu preparations made, namely rotation menu II.2 and rotation menu II.3.

This time, my group to turn to make soup in the rotation menu II.2 and make the main course in the rotation menu II.3. We also divide the team into preparation, interrupting that there is also someone who performs finishing on the rotation menu II.1. With good teamwork everything went smoothly.

Me and some of my group friends prepared Konro Bakar, I blanched beef bones and beef ribs, then I started making brown stock for about 6 hours.

Because I think that the burnt cone is fruitful and I have never eaten a roast cone, it is one of the things that inhibits it during preparation. But that is not a big obstacle for our group, we quickly understood again the purpose of the step by step listed in the receipe.

After finishing, we also oneline again and then general cleaning, as usual after the general cleaning, wait for it to dry and then discharged. after the floor is dry we also oneline again and are absent, then get advice from Mr. Ical. followed by preparing the class and then praying and going home. 

RECEIPE:

1. TOM YUM GOONG 

INGREDIENTS :

100 ml water

 2 stalks Fresh lemongrass cut into 1 inch 2 stalks pieces; or 2 pc dried 

3 Slices Fresh galangal root (smashed) 

3 Fresh kaffir lime leave 

1 tbsp Tamarind paste

1tbsp Fish sauce  

300 gr Shrimps, medium to large size, shelled and deveined; butterfly if | desired

12 Thai chili peppers 

1/2 pcs Small white onion, cut 1/4 inch | slices

2 tbsp Roasted chili paste 

1 Can straw mushrooms 

1 pcs Ripe tomatol 

1 pcs Lime, squeezed 

2 springs Fresh cilantro

PROCEDURE : 

1.Bring water to boil over high heat in a medium-sized saucepan. 

2.Add the lemon grass, galangal, kaffir 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 shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste 

4.Garnish with cilatantro, roasted whole chili peppers and a splash of coconut mik if desired and serve hot.

2. KONRO BAKAR

            INGREDIENTS :

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 nonstick 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 nely 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 ne.

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. ll pot with beef stock and bring to simmer. Strain tamarind pulp through a very ne 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 nely 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.