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:
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.
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
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