DAILY REPORT ENGLISH PART 2 26-03-2019

26-03-2019

 MAKE TANG XHONG AND PREPARE FOR THAI BEEF SALAD AND SOSOK UTAN

Hay hay guys back again on my blog, today I will retell what we did today and what happened in the kitchen ?? so stay on my blog and read to the end.

Today I went to the kitchen at 7:00 when we arrived at the kitchen, one line and seniors served one by one, after that we prepared the menu menu that we prepared yesterday.

After that we plating to explain at the office. after plating senior told us to be one line and redistribute what will be prepared today. and group we got thai beef salad in rotation II.2 and the sosok utan rotation menu ll.3, and my group divided to prepare me, ari, and ikbal to prepare for thai beef salad and ernika, anjani, and komang made prepare for figure of sosok utan.

And recipe from thai beef salad is:

Rotation size: 70 gr

Yield: 10 portion

1. quality dicent steak, sirloin or other 450 gr

2. thai chill paper sliced ​​crosswise very thin (or substitute jalapenos or serrano chilies, minced) 10

3. cloves garlic 2

4. sugar 1 tbsp

5. thai fish sauce 5 tbsp

6. lime juice, fresh squeezed 5 tbsp

7. heart of romaine lettuce 1

8. fresh mint (optional) 12 spring

9. small cucumber, sliced ​​1 pcs

10. shallot, sliced ​​3 pcs

11. cilantro oil, stems removed 4 springs

Procedure:

1. grill or broil the steak until medium rare trim off any fat. cool and thin slice, into pieces approx. 2 inches across 1/8 inch thick.

2. Garlic mix, chilies, fish sauce, lime juice, and sugar in a small bowl.

3. Add the sliced ​​meat and toss with the cucumbers and shallots. taste and add more fish sauce if desired.

4. make a bed of lettuce on a serving plate. place the beef on top. garnish with cilantro.

Recipe sosok utan :

Portion: 200 ml

1. whole chicken, opened butterfly, backbone removed,

    and cut into 8 pieces. removed all the bones 1.4 kg

2. 1.2 L chicken stock

3. oil 4 tbsp

4. Lemongrass, bruised 2 stalk

5. kaffir lime leaves, torn 3

6. pumpkin, cut into 3/4 cm cubes 300 gr

7. sweet corn kernels, blanched 200 gr

8. spinach, cleaned 100 gr

9. lemon basil (basil) finely sliced ​​4 tbsp

10. salt to taste

11. ground white pepper to taste

Spice paste:

1. vegetable oil 3 tbsp

2. garlic, peeled and sliced ​​50 gr

3. dried prawn paste (shrimp paste), roasted 1/2 tsp

4. Crushed white paper 1/4 tsp

5. bird's eye chilies, finely sliced ​​5-7

Procedure:

1. Brine chicken pieces for 5 hours. (see recipe brine)

2.To make the spice paste, combine all ingredients in a food processor and grindinto a very fine taste.

3. Transfer the spice paste into a soup pot. Add 3 tbsp stock and saute over medium heat until fragrant. Cool. The third one of the spice blend and evenly marinate all chicken pieces.

4. In a non-stick pan, heat 4 tbsp oil and quickly sear the chicken pieces until they are golden on both sides. This is a lot of delicious chicken flavor to the dish. Cool the chicken to room temperature and vacuum seal in heat-resistant plastic bags. Vacuum cook chicken at 65oC for 5 minutes. Reserve liquid in the bag for the soup.

5.In soup pot, heat remaining two-third spice blend, add lemongrass and kaffir lime leaves and saute until fragrant. Add pumpkin continue to saute until pumpkins are evenly coated.

6. Fill the soup pot with the remaining chicken stock and bring to a boil. Simmer the pumpkin is three-quarters soft. Add sweet corn and continue to simmer until the pumpkin is almost soft. Spinack and bring back to a simmer add.

7. Place the back pieces in the broth, bring back to the simmer and season to taste with sliced ​​lemon basil. salt and white pepper.

Maybe that's all I can tell you today, thanks for reading, AND PEACH OUT

MAKE YOUR LIVE LIKE TO BE SEA HAPPENING ANYTHING YOU SHOULD RECEIVE AND FUN

DAILY REPORT INDONESIA PART 2 26-03-2019

26-03-2019

MEMBUAT TANG XHONG DAN PREPARE UNTUK THAI BEEF SALAD DAN SOSOK UTAN

Hay hay guys kembali lagi di blog saya, hari ini saya akan menceritakan kembali apa saja yang kami kerjakan hari ini dan apa saja yang terjadi di kitchen?? jadi tetap di blog saya dan membaca sampai habis. 

Hari ini saya berangkat ke kitchen pada jam 07:00 sesampai di kitchen kami one line dan senior mengabsen satu persatu, setelah itu kami mempersiapkan menu menu yang telah kami prepare kemarin. 

Setelah itu kami plating untuk di explain di office. setelah plating senior menyuruh kami untuk one line dan membagi kembali apa saja yang akan di prepare hari ini. dan kelopok kami mendapat thai beef salad di rotasi ll.2 dan sosok utan menu rotasi ll.3 , dan kelompok saya membagi utuk prepare lagi saya, ari, dan ikbal membuat prepare untuk thai beef salad dan ernika,anjani,dan komang membuat prepare untuk sosok utan. 

Dan recipe dari thai beef salad adalah: 

Rotation size: 70 gr 

Yield: 10 portion 

1. dicent quality steak, sirloin or other 450 gr

2. thai chill paper sliced crosswise very thin (or substitute jalapenos or serrano chilies,minced)  10

3. cloves garlic  2

4. sugar 1 tbsp

5. thai fish sauce 5 tbsp 

6. lime juice, fresh squeezed 5 tbsp

7. heart of romaine lettuce 1 

8. fresh mint (optional) 12 spring 

9. small cucumber, sliced 1 pcs 

10. shallot, sliced 3 pcs 

11. cilantro oil, stems removed 4 springs 

Procedure: 

1. grill or broil the steak until medium rare trim off any fat. cool and slice thin, into pieces approx.2 inches across 1/8 inch thick. 

2. mix garlic, chilies, fish sauce, lime juice, and sugar in a small bowl. 

3. add the sliced meat and toss with the cucumbers and shallots. taste and add more fish sauce if desired. 

4. make a bed of the lettuce on a serving plate. place the beef on top. garnish with cilantro. 

Recipe sosok utan: 

Portion: 200 ml 

1. whole chicken, opened butterfly, backbone removed,

    and cut into 8 pieces. removed all the bones  1,4 kg 

2. chicken stock 1,2 L 

3. oil  4 tbsp

4. lemongrass, bruised 2 stalk 

5. kaffir lime leaves, torn 3

6. pumpkin, cut into 3/4 cm cubes 300 gr 

7. sweet corn kernels, blanched 200 gr 

8. spinach, cleaned 100 gr 

9. lemon basil (kemangi) finely sliced 4 tbsp

10. salt to taste 

11. ground white pepper to taste 

Spice paste:

1. vegetable oil 3 tbsp 

2. garlic, peeled and sliced 50 gr 

3. dried prawn paste (prawn) paste (terasi), roasted 1/2 tsp

4. crushed white paper 1/4 tsp

5. bird's eye chilies, finely sliced 5-7

Procedure:

1. Brine chicken pieces for 5 hours. (see recipe brine) 

2.To make the spice paste, combine all Ingredients in a stone mortar or food processor and grindinto a very fine taste. 

3.Transfer the spice paste into a soup pot. Add 3 tbsp stock and saute over medium heat until fragrant. Cool. Take one-third of the spice blend and evenly marinate all chicken pieces. 

4.In a non-stick pan, heat 4 tbsp oil and quickly sear chicken pieces until they are lights golden on both sides. This will let a lot of delicious chicken flavour to the dish. Cool the chicken to room temperature and vacuum seal in heat- resistant plastic bags. Vacuum cook chicken at 65oC for 5 minutes. Reserve liquid in the bag for the soup. 

5.In soup pot, heat remaining two-third of spice blend, add lemongrass and kaffir lime leaves and saute until fragrant. Add pumpkin continue to saute until pumpkins are evenly coated.

6.Fill soup pot with remaining chicken stock and bring to a boil. Simmer until the pumpkin is three-quarters soft . Add sweet corn and continue to simmer until the pumpkin is almost soft. Add spinack and bring back to a simmer. 

7. Place the chicken pieces back in the broth, bring back to a simmer and season to taste with sliced lemon basil. salt and white pepper.

Mungkin itu saja yang bisa saya ceritakan hari ini terimah kasih telah mebaca, AND PEACH OUT. 

MAKE YOUR LIVE LIKE  TO BE SEA HAPPENING ANYTHING YOU SHOULD RECEIVE AND FUN

DAILY REPORT ENGLISH PART 1 BEFORE MID TEST 25-03-2019

25-03-2019

MAKE TANG ZHONG AND PRESSURE COOKER

Hay hay guys ... back again on my blog and this is our first day into the kitchen after the mid test yesterday. Okay today I will come back to tell you what we made and what happened? Curious? So keep reading on my blog well ...

Today I wake up at 4:00 am I take a shower and after prayer, after prayer I get ready to go to campus and before going out I check the tools and tidiness before leaving, and after everything is complete I leave.

After I arrived at Kitchen we were one line to prepare the rotation menu ll.1, and our group got dessert to make Tang Yuan and Tang Zhong. Our group was divided to make it. I made Tang Zhong. And in the middle of us weighing the material, suddenly Pak ical told us to be one line and it turned out he was angry because there were a lot of materials that were not input by seniors.

After that we took out all the meat and everything in the freezer to weigh. And for women all weigh ingredients in ingredients.

After that we one line sir ical out the pressure cook, which is slow cook (something that is cooked for a long time using pressure).
After that we re-prepare for the rotation menu ll.1 .

And Tang Zhong's recipe is:
Portion: 30
1. Hard flour 900 gr
2. Sugar 150 gr
3. Salt 6 gr
4. Egg 3 pcs
5. 480 ml fresh milk
6. Instant yeast 10 gr
7. Butter 90 gr

Egg wash:
1. Egg 1 pcs
2. 10 ml fresh milk

Procedure:
1. In a stand mixer, add all the ingredients of the dough 'expect butter, knead on low speed for S-7 minutes. And then add butter in; continue kneading for another 5 minutes until you get a smooth, elastic and soft dough.

2. Transfer the dough out to a slightly floured board after 5 minutes and smash it against the operating board, grab it up and smash again. Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten.

3.Place in a plastic wrapper and a large bowl and set up for the first rise until it is doubled in size.

4. Transfer the dough out and divide it into two halves. Press each halves to remove inner bubbles and then shape into a round ball. Then divide one half into the eight portions and place them one by one in a cake mold. You can make the other half the same or maker of larger stuffed buns like me.

5.Place the mold in the oven along with a large bowl of warm water. Set aside for the proofing.

6.When the buns are almost doubled in size, preheat the oven to 170 degree C f 340 degree F) and brush egg wash and toasted sesame seeds. Top with buns with sliver paper when the buns are well colored (optional). Bake for 20 to 25 minutes. Remove out and cool down.

After thang zhong we finished and all the preparations were completed, we GC and went home to each.

Maybe that's all I can tell you today, thank you for reading. AND PEACH OUT.

IF LIVE IS PAINT YOU DON'T HAVE TO MAKE IT FULL COLOR BUT MAKE MEANS WITH COLOR YOU ARE HAVE

OTHERS PART 6. 25-03-2019

1.TIME COOK SLOW COOK
COURSE: https://kitchencookings.com/how-long-to-slow-cook-meat/

Aturan slow cook: 
memasak lambat membutuhkan empat hingga lima kali lipat dari memasak biasa.

Contoh:
Daging sapi panggang yang memakan waktu 2 jam dalam oven harus berada dalam slow cooker selama setidaknya 8 jam. Pada pengaturan rendah bahkan lebih lama jika diinginkan.

Hidangan yang bisa dimasak dalam panci di atas kompor dalam 30 menit, harus dididihkan dalam slow cooker selama 2 jam pada suhu tinggi atau 4-6 jam pada pengaturan suhu rendah.

Semakin rendah gradien suhu, semakin tidak masalah merupakan perpanjangan dari waktu memasak. Gradien suhu adalah perbedaan antara suhu inti daging dan daging di luar. Beberapa penggemar memasak meninggalkan daging pada level rendah selama 12 jam atau lebih. Waktu yang sangat lama ini sangat cocok dengan jaringan yang lebih terhubung dengan potongan daging.

Anda telah bereksperimen dengan slow cooker Anda untuk sementara waktu dan mencoba berbagai hidangan.

Anda akan segera belajar bahwa faktor-faktor seperti kualitas dan ukuran potongan daging, tingkat isi cairan dalam panci, model kompor dan lainnya, semua akan mempengaruhi berapa lama untuk memperlambat memasak daging atau unggas.

Perpanjang waktu memasak dalam Slow cooker
Kadang-kadang Anda mungkin perlu memperpanjang waktu memasak lambat untuk mengubah potongan daging yang keras menjadi hidangan yang berair dan lembut. Anda dapat menggunakan pengaturan panas rendah untuk semua hidangan untuk mendapatkan hasil ini. Terutama ketika potongan daging memiliki banyak jaringan ikat seperti daging sapi atau betis domba.

2. TIME COOK PRESSURE COOKER 
Course: https://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php

Time Table:  Fruit Cooking Times for Pressure Cookers

(Fruit pressure-cooking instructions are below the time table.)

Fruit	Approximate Cooking Time (minutes)	Pressure Level
Apples, dried	3	High
Apples, fresh in slices or pieces	2 to 3	Low
Apricots, dried	4	High
Apricots, fresh, whole or in halves	2 to 3	Low
Peaches, dried	4 to 5	High
Peaches, fresh in halves	3	Low
Pears, dried	4 to 5	High
Pears, fresh in halves	3 to 4	Low
Prunes	4 to 5	High
Raisins	4 to 5	High

Time Table:  Seafood and Fish Cooking Times for Pressure Cookers

(Pressure-cooking instructions are below the time table.)

Seafood and Fish	Approximate Cooking Time(minutes)	Pressure Level
Crab	2 to 3	Low
Fish fillet	2 to 3	Low
Fish steak	3 to 4	High
Fish, whole, gutted	5 to 6	Low
Fish soup or stock	5 to 6	High
Lobster, 1 1/2 to 2 lb (700 to 900 g)	2 to 3	Low
Mussels	2 to 3	Low
Prawns (shrimp)	1 to 2	Low

Time Table:  Beef, Pork, Lamb, Turkey and Chicken Cooking Times for Pressure Cookers

(Meat pressure-cooking instructions are below the time table.)

Meat/Poultry	Approximate Cooking Time (minutes)	Pressure Level
Beef, 1" (25 mm) cubes, 1 1/2 lb (700 g)	10 to 15	High
Beef, dressed, 2 lb (900 g)	10 to 15	High
Beef, frozen	not advisable	-
Beef, heart, 3 to 4 lb (1.4 to 1.8 kg)	50 to 75	High
Beef, kidney	8 to 10	High
Beef, liver	5	High
Beef, meatballs, 1 to 2 lb (450 to 900 g)	4 to 9	High
Beef, meatloaf, 2 lb (900 g)	10 to 15	High
Beef, oxtail	40 to 45	High
Beef, pot roast, rump, round, chuck, blade or brisket, 1 1/2 lb to 2 lb (700 to 900 g)	35 to 40	High
Beef, ribs, short, grilling	15	High
Beef, ribs, short, stewing	20	High
Beef, shanks, 1 1/2" (40 mm) wide	25 to 30	High
Beef, steak, rump, round, chuck or blade, 1 to 2" (25 to 50 mm)	20 to 25	High
Beef, stew meat, 1 1/2" (40 mm) cubes	15	High
See our pressure cooker Beef Recipes
Chicken, breasts, with bone in, 2 to 3 lb (900 to 1400 g)	8 to 10	High
Chicken, cubes	5  [Notes:  2, 3]	High
Chicken, drumsticks (legs) or thighs	5 to 7  [Notes:  2, 3]	High
Chicken, ground	4  [Notes:  2, 3]	High
Chicken, frozen, breasts or thighs, boneless	7 to 10	High
Chicken, liver	2  [Notes:  2, 3]	High
Chicken, strips, boneless	5 to 6  [Notes:  2, 3]	High
Chicken, whole, 2 to 3 lb (900 to 1400 g)	12 to 18	High
Chicken, whole, 3 to 4 lb (1.4 to 1.8 kg)	18 to 25	High
Chicken, whole, frozen	not advisable	-
See our pressure cooker Chicken Recipes
Cornish Hen, whole	8 to 10	High
Duck, pieces	8 to 10	High
Duck, whole 3 to 4 lb (1.4 to 1.8 kg)	25 to 30	High
Lamb, 1" (25 mm) cubes, 1 1/2 lb (700 g)	10 to 18	High
Lamb, chops, 1" (25 mm) thick	10  [Notes:  2, 3]	High
Lamb, leg	35 to 40	High
Lamb, stew meat	12 to 15	High
Pheasant	15 to 20	High
Pork, frozen	not advisable	-
Pork, ham shank, 2 lb (900 g)	20 to 25	High
Pork, ham, pieces	20 to 25	High
Pork, hocks, smoked (cover completely w/liquid)	40 to 50	High
Pork, ribs, 2 lb (900 g)	15	High
Pork, roast	40 to 45	High
See our pressure cooker Pork Recipes
Turkey, breast, boneless	20	High
Turkey, breast, whole, with bone in	20 to 30	High
Turkey, drumsticks (leg)	12	High

Time Table:  Rice and Grain Cooking Times for Pressure Cookers

(Rice and grain pressure-cooking instructions are below the time table.)

Grains (1 cup/250 ml)	Approximate Water Quantity	Approximate Cooking Time (minutes)	Pressure Level
Barley, pearl	4 cups (950 ml)	15 to 20	High
Barley, pot	3 cups (750 ml)	20	High
Bulgur	3 cups (750 ml)	8 to 10	High
Couscous	2 cups (500 ml)	2 to 3	High
Kamut, whole	3 cups (750 ml)	10 to 12	High
Learn How to Cook Oatmeal in a Pressure Cooker
Oats, quick cooking	1 2/3 cups (400 ml)	6	High
Oats, steel-cut	1 2/3 cups (400 ml)	11	High
Quinoa, quick cooking	2 cups (500 ml)	6	High
Rice, basmati	1 1/2 cups (350 ml)	5 to 7	High
Rice, brown	1 1/2 cups (350 ml)	12 to 15	High
Rice, white	1 1/2 cups (350 ml)	5 to 6	High
Rice, wild	3 cups (750 ml)	22 to 25	High
See our pressure cooker Rice Recipes
Spelt berries	3 cups (750 ml)	15	High
Wheat berries	3 cups (750 ml)	30	High

Time Table:  Bean/Legume Cooking Times for Pressure Cookers

(Bean pressure-cooking instructions are below the time table.)

Bean/Legume	Soaked Natural Release [4] (minutes)	Soaked Quick Release [2] (minutes)	Unsoaked Quick Release [2] (minutes)	Pressure Level
Adzuki	2 to 3	5 to 9	14 to 20	High
Anasazi	1 to 2	4 to 7	20 to 22	High
Beans, black	3 to 6	5 to 9	8 to 25	High
Beans, garbanzo (chickpeas)	9 to 14	13 to 18	30 to 40	High
Beans, great northern	4 to 8	8 to 12	25 to 30	High
Beans, lima, baby	2 to 3	5 to 7	12 to 15	High
Beans, lima, large	1 to 3	4 to 7	12 to 16	High
Beans, navy or pea or white (haricot)	3 to 4	6 to 8	16 to 25	High
Beans, pinto	1 to 3	4 to 6	22 to 25	High
See our pressure cooker Bean and Chickpea Recipes
Beans, red kidney	5 to 8	10 to 12	20 to 25	High
Beans, soy (beige)	5 to 8	9 to 12	28 to 35	High
Beans, soy (black)	16 to 18	20 to 22	35 to 40	High
Beans, white kidney (cannellini)	6 to 8		30 to 40	High
Chickpeas (chick peas, garbanzo bean or kabuli)	9 to 14	13 to 18	30 to 40	High
Cranberry (romano or borlotti)	5 to 8	9 to 12	30 to 34	High
Gandules (pigeon peas)	2 to 5	6 to 9	20 to 25	High
Lentils, French green	-	-	10 to 12	High
Lentils, green, mini (brown)	-	-	8 to 10	High
Lentils, red, split	-	-	4 to 6	High
Lentils, yellow, split (moong dal)	-	-	4 to 6	High
Peas, split, green or yellow	-	-	6 to 10	High
Peas, dried, whole	4 to 6	8 to 10	16 to 18	High
Peas, black eyed	-	-	10 to 11	High
Scarlet runner	8 to 10	12 to 14	17 to 20	High

Time Table:  Vegetable Cooking Times for Pressure Cookers

(Pressure-cooking instructions are below the time table.)

Vegetable	Approximate Cooking Time (minutes)	Pressure Level
Artichoke, large whole, without leaves	9 to 11	High
Artichoke, medium whole, without leaves	6 to 8	High
Artichoke, small whole, without leaves	4 to 5	High
Artichoke, hearts	2 to 3	High
Asparagus, fine, whole	1 to 1 1/2	High
Asparagus, thick, whole	1 to 2	High
Beans, green, whole (fresh or frozen)	2 to 3	High
Beets, 1/4" (5 mm) slices	5 to 6	High
Beet greens	1	High
Beans, yellow, whole (fresh or frozen)	2 to 3	High
See our pressure cooker Vegetable Recipes
Broccoli, flowerets	2	High
Broccoli, stalks	5 to 6	High
Broccoli, stalks, 1/4" (5 mm) slices	3 to 4	High
Brussel sprouts, whole	4	High
Cabbage, red or green, in quarters	3 to 4	High
Cabbage, red or green, 1/4" (5 mm) slices	1	High
Carrots, 1/4" (5 mm) slices	1	High
Carrots, 1" (25 mm) chunks	4	High
Cauliflower flowerets	2 to 3	High
Celery, 1" (25 mm) chunks	3	High
Collard	5	High
Corn, kernels	1	High
Corn on the cob	3	High
Eggplant, 1/4" (5 mm) slices	3	High
Eggplant, 1/2" (10 mm) chunks	3	High
Endive, thickly cut	1 to 2	High
Escarole, coarsely chopped	1 to 2	High
Green beans, whole (fresh or frozen)	2 to 3	High
See our pressure cooker Vegetable Recipes
Kale, coarsely chopped	2	High
Leeks (white part)	2 to 4	High
Mixed vegetables, frozen	2 to 3	High
Okra, small pods	2 to 3	High
Onions, medium whole	2 to 3	High
Parsnips, 1/4" (5 mm) slices	1	High
Parsnips, 1" (25 mm) slices	2 to 4	High
Peas, in the pod	1	High
Peas, green	1	High
Potatoes, cut into 1" (25 mm) cubes	5 to 7	High
Potatoes, new, whole small	5 to 7	High
Potatoes, whole large	10 to 12	High
Pumpkin, 2" (50 mm) slices	3 to 4	High
Red beet, in 1/4" (5 mm) slices	4	High
Red beet, large, whole	20	High
Red beet, small, whole	12	High
Rutabaga, 1/2" (10 mm) slices	4	High
Rutabaga, 1" (25 mm) chunks	5	High
See our pressure cooker Vegetable Recipes
Spinach, fresh	1	Low
Spinach, frozen	4	High
Squash, acorn, halved	7	High
Squash, butternut, 1" (25 mm) slices	4	High
Sweet potato, 1 1/2" (40 mm) slices	5	High
Swede, 1" (25 mm) slices	7	High
Swiss chard	2	High
Tomatoes, in quarters	2	High
Tomatoes, whole	3	High
Turnip, small, in quarters	3	High
Turnip, in 1 1/2" (40 mm) slices	3	High
Yellow beans, whole (fresh or frozen)	2 to 3	High
Zucchini, 1/4" (5 mm) slices	2	High