22-04-2019
PREPARE FOR KONDRO BAKAR BUT REPLACED WITH NASU CEMBA
Hy hy guys welcome back to my blog, and today i am back before we choose who the leader in indonesia, and who you are choose?? That your choose guys and anyone the leader we are still in indonesian nation. and back to blog guys today i am come back to tell you what happened in kitchen and what we are doing today? so keep read until end guys.
Today I don't sleep guys, I travel from Palopo and arrive at the boarding house at 05:00 and I immediately take a shower and pray at dawn. after I prayed, I checked the kitchen and grooming equipment, after everything was complete and neat I went to campus with black eyes because I didn't sleep.
When we arrived at the kitchen, we were one line and senior one by one before entering, after that we returned one line to play the kitchen for section distribution to prepare. and our group got a 2.3 rotation menu, are kondro bakar but chef ical changes with nasu cemba. and acar timun with keupuk.
After that we were ordered by the senior to do. I weighed and prepared for the spice paste, but when I weighed all the meat and bone ingredients to make the condro not there, then Chef Iical said the fuel kondro bakar was replaced with Nasu Cemba, and we made preparations for Nasu Cemba.
When we arrived at the kitchen, we were one line and senior one by one before entering, after that we returned one line to play the kitchen for section distribution to prepare. and our group got a 2.3 rotation menu, are kondro bakar but chef ical changes with nasu cemba. and acar timun with keupuk.
Menu rotasi ll.3
- jalang kote
- Sosok utan
- Kondro bakar
- Nasi putih
- Pisang ijo
After that we were ordered by the senior to do. I weighed and prepared for the spice paste, but when I weighed all the meat and bone ingredients to make the condro not there, then Chef Iical said the fuel kondro bakar was replaced with Nasu Cemba, and we made preparations for Nasu Cemba.
Recipe untuk kondro bakar :
Ingredients:
- 8 Beef short ribs evenly
- 3 L Beef stock
- 4 Bay leaf (optional fresh or dry kafh, lime leaves)
- 50 GR Tamarind pulp soaked in 200 ml warm beef stock far 10 minutes
- 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 heat, while frequently stirring. (optional use desiccated coconut).
- 1 PINCH Salt and crushed white pepper to taste
Spice paste :
- 50 ML Coconut or vegetable oil
- 120 GR Shallots, peeled and sliced
- 40 GR Garlic, peeled and sliced
- 30 GR Black nut (Keluak)
- 40 GR Galangal, peeled and sliced
- 30 GR Ginger, peeled and sliced
- 2 STALK Lemongrass bruised and finely sliced
- 3 Bay leaf
- 1/2 TSP White peppercorns crushed
-1 TSP Coriander roasted golden and crushed
PROCEDURE:
1.Bring S liters OI water 10 a last boil. Acid beef ribs, mix and bring water quickly back to a boil. Simmer for one minute. Strain and discard water. Rinse reef ribs Quickly under running water. Dray ribs well.
2. For the spice paste combine all Ingredients except the oil and the salam leaves in a stone mortar or felon process 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.
4.Fill pat with beef stock and bring to simmer. Strain tamarind pulp through a very fine sieve into the beef stock. Add roasted coconut and beef ribs and bring to boil.
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 cooker starts to release pressure reduce heat to the smallest possible setting, this to maintain full pressure. The pressure cooker should release only very small amounts of steam. Pressure cook for 90 minutes. Time only starts once full pressure is reached. After 90 minutes turn off heat and allow cooker to cool and to the pressure for 30 minutes.
6.Open cooker, remove ribs from stock and allow drying for 30 minutes. Strain soup and season to taste with salt and pepper.
7.Grill short ribs over very high heat golden brown frequently basting with a little coconut or vegetable oil. Orig golden grilled season with salt and crushed white Pepper.
8.Garnish ribs with fried shallots and finely sliced leek and Chinese celery. Serve a bowel with beef sup in which the ribs where cooked on the side. Absolute essential as a condiment is a Creamy peanut dip and spicy chili sauce.
RECIPE NASU CEMBA:
1. 1 Kg Beef
2. 2 Kg Bone (usually the best is the neck bone)
3. 5 Garlic cloves.8 Red Onion grains 6 pieces of Kemiri ginger
4. ½ tablespoons of Pepper
5. ½ tablespoons of Turmeric
6. 2 tablespoons of Coconut roasted (mashed to remove oil)
7. Leaf Cemba (who is still young)
8. Salt
9. Flavorings
PROCEDURE:
1. Wash the beef clean and the bones are then cut according to the wishes (usually for sale in meat stalls tied to the bone using a small raffia).
2. Garlic, onion, ginger and pecan are mashed and mixed and sauteed until fragrant.
3. Put the cut beef into a pan and cook it.
4. Add Garlic, red onion, ginger and stir-fried candlenut Add pepper and turmeric.
5. Add salt and flavoring (to taste).
6. Enter the roasted Coconut (roasted coconut which has been mashed to remove oil) 2 tablespoons.
7. Add cemba leaves about a handful.
8. Cook about 2-3 hours then ready to serve.
SOURCE:http://reseptradisionalsul-sel.blogspot.com/2013/03/nasu-cemba-asal-enrekangsul-sel.html
Perhaps that all from me thank you for read, AND PEACH OUT
- 3 L Beef stock
- 4 Bay leaf (optional fresh or dry kafh, lime leaves)
- 50 GR Tamarind pulp soaked in 200 ml warm beef stock far 10 minutes
- 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 heat, while frequently stirring. (optional use desiccated coconut).
- 1 PINCH Salt and crushed white pepper to taste
Spice paste :
- 50 ML Coconut or vegetable oil
- 120 GR Shallots, peeled and sliced
- 40 GR Garlic, peeled and sliced
- 30 GR Black nut (Keluak)
- 40 GR Galangal, peeled and sliced
- 30 GR Ginger, peeled and sliced
- 2 STALK Lemongrass bruised and finely sliced
- 3 Bay leaf
- 1/2 TSP White peppercorns crushed
-1 TSP Coriander roasted golden and crushed
PROCEDURE:
1.Bring S liters OI water 10 a last boil. Acid beef ribs, mix and bring water quickly back to a boil. Simmer for one minute. Strain and discard water. Rinse reef ribs Quickly under running water. Dray ribs well.
2. For the spice paste combine all Ingredients except the oil and the salam leaves in a stone mortar or felon process 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.
4.Fill pat with beef stock and bring to simmer. Strain tamarind pulp through a very fine sieve into the beef stock. Add roasted coconut and beef ribs and bring to boil.
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 cooker starts to release pressure reduce heat to the smallest possible setting, this to maintain full pressure. The pressure cooker should release only very small amounts of steam. Pressure cook for 90 minutes. Time only starts once full pressure is reached. After 90 minutes turn off heat and allow cooker to cool and to the pressure for 30 minutes.
6.Open cooker, remove ribs from stock and allow drying for 30 minutes. Strain soup and season to taste with salt and pepper.
7.Grill short ribs over very high heat golden brown frequently basting with a little coconut or vegetable oil. Orig golden grilled season with salt and crushed white Pepper.
8.Garnish ribs with fried shallots and finely sliced leek and Chinese celery. Serve a bowel with beef sup in which the ribs where cooked on the side. Absolute essential as a condiment is a Creamy peanut dip and spicy chili sauce.
RECIPE NASU CEMBA:
1. 1 Kg Beef
2. 2 Kg Bone (usually the best is the neck bone)
3. 5 Garlic cloves.8 Red Onion grains 6 pieces of Kemiri ginger
4. ½ tablespoons of Pepper
5. ½ tablespoons of Turmeric
6. 2 tablespoons of Coconut roasted (mashed to remove oil)
7. Leaf Cemba (who is still young)
8. Salt
9. Flavorings
PROCEDURE:
1. Wash the beef clean and the bones are then cut according to the wishes (usually for sale in meat stalls tied to the bone using a small raffia).
2. Garlic, onion, ginger and pecan are mashed and mixed and sauteed until fragrant.
3. Put the cut beef into a pan and cook it.
4. Add Garlic, red onion, ginger and stir-fried candlenut Add pepper and turmeric.
5. Add salt and flavoring (to taste).
6. Enter the roasted Coconut (roasted coconut which has been mashed to remove oil) 2 tablespoons.
7. Add cemba leaves about a handful.
8. Cook about 2-3 hours then ready to serve.
SOURCE:http://reseptradisionalsul-sel.blogspot.com/2013/03/nasu-cemba-asal-enrekangsul-sel.html
Perhaps that all from me thank you for read, AND PEACH OUT
A CLASS CLIMATE CRIME AS A GOOD PEOPLE WHO WAS TRUSTED
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