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