27-03-2019
Explain thai beef salad and sosok utan
Hello hello guys welcome back to my blog, today i am back for tell you what we are doing in kitchen and what story in kitchen. so keep stay in my blog and read until end.
Today we are working on 2 rotation menus, namely the rotation menu 2.2 and 2.3. it's not easy, but our group will give the best. Our group is divided into 2 who work on the figure of Utan and some work on Thai beef salads.
And the menu menus from rotation 2.2 and 2.3 are:
rotation menu 2.2:
-thai beef salad
-tom yum goong
-good tod roasted
-yam makeua yao
-khau plao (white rice)
Rotation menu 2.3:
-jalang kote
-sosok utan
-Kondro bakar
-acar timun
-White rice
-pisang ijo
Today I wake up at 4:00 a.m. I take a shower and pray, finish praying I get ready to go to campus and check all the items that will be brought. after everything was complete, I went to campus. after arriving, I immediately proceeded to prepare, which was finished yesterday.
I pulled out the beef from the chiller, and made a thai beef salad sauce with sauce made with:
-white vinegar
-citrus
-sauce fish (kecap ilan)
-garlic chopped
- lemon grass
-sugar
-soy sauce
-chili chopped
After that I mixed white vinegar, sauce fish, soy sauce, and added sugar, and stir until the sugar melted, after that add the juice of citrus and lemon, and add garlic and chili. After that I and the ippang made a beef grill which had been salt and paper yesterday.
RECIPE THAI BEEF SALAD:
After that we plating to explain in office. and i am entered the office to explore what i was making and in front of chef ical and i was very nervous shaking and my English language was so messy ... and after explaining chef ical taught the correct plating. chef ical said the function of leaves in food is to hold liquid or sauce from food so that the liquid does not seep everywhere.
maybe that all from me thank you for read and PEACH OUT.
And the menu menus from rotation 2.2 and 2.3 are:
rotation menu 2.2:
-thai beef salad
-tom yum goong
-good tod roasted
-yam makeua yao
-khau plao (white rice)
Rotation menu 2.3:
-jalang kote
-sosok utan
-Kondro bakar
-acar timun
-White rice
-pisang ijo
Today I wake up at 4:00 a.m. I take a shower and pray, finish praying I get ready to go to campus and check all the items that will be brought. after everything was complete, I went to campus. after arriving, I immediately proceeded to prepare, which was finished yesterday.
I pulled out the beef from the chiller, and made a thai beef salad sauce with sauce made with:
-white vinegar
-citrus
-sauce fish (kecap ilan)
-garlic chopped
- lemon grass
-sugar
-soy sauce
-chili chopped
After that I mixed white vinegar, sauce fish, soy sauce, and added sugar, and stir until the sugar melted, after that add the juice of citrus and lemon, and add garlic and chili. After that I and the ippang made a beef grill which had been salt and paper yesterday.
RECIPE THAI BEEF SALAD:
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
12. corn
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.
maybe that all from me thank you for read and PEACH OUT.
SMILE BECAUSE SMILE CAN MAKE YOU MUCH BETTER AND WILL TAKE YOU TO HEAVE
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