Daily activity 22/2/18

Assalamu'alaikum.wr.wb

Hai guyss..
Hari ini kita akan melanjutkan persiapan bahan yang sudah disiapkan pada hari sebelumnya. Kami pun mulai membagi tugas dan segera menyelesaikan tahap akhir. Setelah makanan tersebut sudah siap, maka selanjutnya kita plating dan memperindah tampilan makanan. Pada pukul 11.00 pagi makanan sudah ready. Selanjutnya semua jenis makanan mulai dari appetizer, soup, maincourse dan dessert dibawa ke restaurant poltekpar. Selain itu kita juga harus menyisihkan sedikit untuk refillannya nanti. Karna hari ini adalah hari terakhir di minggu praktek maka kita tidak lagi menyiapkan bahan makanan seperti kemarin. Jadi selanjutnya kita break kurang lebih 1 jam. Selanjutnya kami membuat produk yang akan dijual besok untuk penambahan uang kas. nah setelah itu kita general cleaning. Pukul 17.30 kami dikumpulkan oleh supervisior untuk persiapan pulang. pukul 18.00 kami pun pulang ke rumah masing-masing.


Di bawah ini adalah hasil dari kegiatan hari ini

 

KONRO BAKAR

*Ingredients

-Beef short ribs evenly cut and cleanea  8

-Beef stock  3 liter

-Salam leaves  4

-Tamarind pulp soakedin 200 ml warm beef stock for 10 minute  50 gr

-Freshly grated coconut, roasted golden. This is best done in a non stick pan. Heat 2 tbsp of coconut or vegetable oil, add grated coconut and roast until golden over medium.

-Salt and crushed white papper to taste

#Spices paste

-Coconut or vegetable oil  50 ml

-Shallot, slice  120 gr

-Garlic, slice 40 gr

-Black nut (kaluak) 30 gr

-Galangal, slice 30 gr

-Gingger, slice  30 gr

-Lemongrass bruised and finally chop  2 stalk

-Salam leave  3

-White pappercorns crushed  1/2 tsp

-Coriander roasted golden and crushed  1 tsp

*Procedure

1. Bring 5 liter of water to a fast boil. Add beef ribs, mix well, and bring water quickly back to a boil. Simmer for 1 minute. Strain and discard  the the water. rinse beef ribs quickly under running water. Dry ribs well.

2. For the spice paste combine all ingredients except the oil and the salam leaves in a stone mortar or food processor and grind until very fine.

3. Heat oil in pressure cooker pot. Add both spice paste and salam leaves and saute over medium heat until spices are fragrant and color changes.

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 coocker start to reales pressure reduce heat to the smallest possible setting, this to maintain full pressure. The pressure cookershould only very small amount of steam. pressure cook for 90 minute turn of heat and allow cooker to cool and to the pressurize for 30 minute.

6.Open cooker, remove ribs from stock and allow frying for 30 minute. Starin soup and season to taste with salt and papper.

7. Grill short ribs over very high heat golden brown, frequently basting with a litle coconut or vegetable oil. once golden grilled seasone with salt and crushed white pappper.

8. Garnish ribs with fried shallot and finely slice leek and celery. Serve a bowl with beef soup in which the ribs where cooked on the side. Absolute essential as a condiment is a creamy peanut dip and spicy chili sauce.

NASI PUTIH

KERUPUK

ACAR

*Ingredients

-Water  250 ml

-Sugar  250 gr

-Rice vinegar  250 gr

-Lemon gras 1 stalk

-Salt  a pinch

-Cucumber  3 pcs 

-Shallot  10 pcs

-Bird's eye chillies  10 pcs

*Procedure

1.Combine water, sugar, vinegar, lemon grass and salt in a saucepan. Bring to the boil and simmer for 1 minute

2. Remove from heat and leave to cool thoroughly

3. Combine remaining ingredients and mix well with cooled dressing

4. Refrigerate for 24 hours before serving at room temperature.

SAMBAL TOMAT

*Ingredients

-Vegetable oil 250 ml

-Shallots, slice 200 gr

-Garlic, slice 100 gr

-Red chili, slice 375 gr

-Cierd's eye chili 375 gr

-Palm sugar 50 gr

-Shrimp paste 1 tbsp

Tomate 750 gr

-Lime juice 1 tbsp

-Salt to taste

*Procedure

1.Heat oil in heavy saucepan over moderate high heat. Add shallots and garlic, saute until golden.

2. Add chilies and saute until chilies are soft, then add palm sugar and shrimp paste. saute until sugar caramelises.

3.Add tomato and saute unti tomato are soft. Remove from heat an leave to cool. Add small amounts of water it dry.

4. Coarsely grind cooled ingredients using a mortar and pastle or a blender

5. Adjust sauce to taste with lime juice and salt before serving.

#Thank's;)