22-04-2019
PREPARE UNTUK MEMBUAT KONDRO BAKAR, TAPI DIGANTI DENGAN NASU CEMBA
Hay hay guys ketemu lagi di blog saya setelah pemilihan presiden... siapa presiden yang kalian pilih nomor urut 1 atau nomor urut 2 ?? Itu pilihan kalian masing masing dan siapapun presidennya yang terpenting kita tetap indonesia. Oke kembali lagi guys saya akan menceritakan kejadian, apa yang kami kerjakan dan resep apa yang bisa kita pelajari hari ini ? tetap di blog saya guys dan baca sampai habis.
Hari ini saya tidak tidur guys, saya perjalanan dari palopo dan sampai di kost pada jam 05:00 dan saya langsung mandi dan shalat subuh. setelah saya shalat, saya memeriksa peralatan kitchen dan grooming, setelah semua lengkap dan rapi saya pun berangkat ke kampus dengan mata yang hitam karna tidak tidur.
Sesampai di kitchen, kami one line dan senior mengabsen satu persatu sebelum masuk, seteah itu kami kembali one line di main kitchen untuk pembagian section untuk prepare. dan kelompok kami mendapat menu rotasi 2.3 yaitu kondro bakar, nasi putih, acar timun, dan kerupuk.
Menu rotasi ll.3
- jalang kote
- Sosok utan
- Kondro bakar
- Nasi putih
- Pisang ijo
Setelah itu kami diperintahkan oleh senior untuk doing. saya menimbang dan memperiapkan untuk spice paste tapi saat saya menimbang semua bahan daging dan tulang untuk membuat kondro tidak ada, kemudian chef ical mengatakan kondro bakar diganti dengan nasu cemba, dan kami pun membuat prepare untuk 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:
SOURCE:http://reseptradisionalsul-sel.blogspot.com/2013/03/nasu-cemba-asal-enrekangsul-sel.html
Mungkin itu saja yang dapat saya ceritakan hari ini terimah kasih telah membaca, 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 Daging sapi
2. 2 Kg Tulang (biasanya yang paling bagus adalah tulang leher)
3. 5 siung Bawang putih4.8 butir Bawang Merah6 buah Jahe2 buah Kemiri
4. ½ sendok makan Merica
5. ½ sendok makan Kunyit
6. 2 sendok makan Kelapa sangrai (dihaluskan sampai mengeluarkan minyak)
7.Daun Cemba (yang masih muda)
8. Garam
9. Penyedap rasa
PROCEDURE:
1.Cuci bersih daging sapi dan tulang kemudian dipotong-potong sesuai dengan keinginan (biasanya untuk dijual di warung daging diikat pada tulang dengan menggunakan tali rafia yang kecil).
2.Bawang putih, bawang merah, jahe dan kemiri dihaluskan dan dicampur kemudian ditumis sampai harum.
3.Masukkan daging sapi yang telah dipotong ke dalam panci dan dimasak.
4.Masukkan Bawang putih, bawang merah, jahe dan kemiri yang telah ditumis Tambahkan merica dan kunyit.
5.Tambahkan Garam dan penyedap rasa (secukupnya).
6.Masukkan Kelapa sangrai (kelapa sangrai yang telah dihaluskan sampai mengeluarkan minyak) 2 sendok makan.
7.Tambahkan daun cemba sekitar segenggam.
8.Masak sekitar 2-3 jam kemudian siap dihidangkan Selamat Menikmati.
SOURCE:http://reseptradisionalsul-sel.blogspot.com/2013/03/nasu-cemba-asal-enrekangsul-sel.html
Mungkin itu saja yang dapat saya ceritakan hari ini terimah kasih telah membaca, PEACH OUT
A CLASS CLIMATE CRIME IS A GOOD PEOPLE WHO WAS TRUSTED
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