30-07-2019
BUFFET MENU
ASSALAMUALAIKUM guys, welcome to my blog again before i tell you story in kitchen i want to ask you, how are you today i hope very good and always in ALLAH protection, amin. oke guys today i can tell you again about recipe and how to make it, so don't take to long, check it out.
Today i am and my group make soup saudara and sayur labu santan, and i am make soup saudara, and the recipe and procedure are:
SOUP SAUDARA:
1kg- Beef shoulder or brisket cut into 500g pieces
200gr- Fried beef lung
4-5L- Beef stock
5- Kaffir lime leaves bruivd
10cm- Cinnamon stick
150ml- Evaporated milk
3 tbsp- Vegetable or coconut oil for frying
GARNISH :
2 tbsp- Fried shallots
100 gr- Glass noodles, soaked in warm water for 15 minutes
SPICE PASTE :
2 tbsp- Coconut Oil
60 gr- Shallots peeled and sliced
30 gr- Garlic peeled and sliced
30- Galangal peeled and finely sliced
30 gr- Ginger peeled and finely sliced
100 gr- Large red chilies halves seeded and sliced
20 gr- Candle nuts roasted and Gushed
1/2 gr- Shrimp paste (pens)
1 tbsp- Coriander seeds roasted and crushed
1 tbsp- Cumin seeds toasted
1/2 tbsp- Nutmeg ground
1/2 tbsp- Black pepper crushed
2 stalks- Lemongrass pulsed
2- Salam leaves
30 gr- Tamarind pulp soaked in 150 ml water for 10 minutes. Stain through a fine sieve
1/2 tbsp- Salt to taste
3 tbsp- Vegetable or coconut oil for laying
Procedure:
1. To make the spice paste, combine all Ingredients except lemongrass, salam leaves and tamarind in stone molar or food processor and grind Into Very fine paste, Place ground Ingredients Into pressure cooker add remaining Ingredients except tamarind juice and saute over medium teat until spices an ' fragrant.
2. Fill the cooker with beef stock and bring to boil.( in traditional South Sulawesi cuisine cooks would use the water in which the rice was soaked in for 20 minutes before cooking) Add kaffir lime leaves. cinnamon stick and strained tamarind juice.
3. Heat 3 tablespoon of oil in frying pan and quickly brown the beef shoulder evenly on each side. This will add a meaner flavor to the broth.
4. Place meat into beef soup, bring back to boil, and skim of scum
5. pressure cook at a gauge pressure of I bar/ IS psi for 75 minutes. Start timing wren lull pasture is readied. the cooker cool for 30 minutes.
6.Remove cover, take out meat and Into small bite size peaces and warm in beef soup before serving
7. Add evaporated milk to beef soup and simmer over low heat for 10 minutes. Season to taste with salt and a generous squeeze of lime juice. Garnish soup with glass noodles, potato patties, fried shallots, slice spring onions and fried beef lunge.
8. Serve with rice cakes or steamed rice and spicy tomato sauce.
After my soup saudara finished, i am help my group for make sayur labu santan. after that i am help another group for make jalang kote, until 01:00 oclock all buffet menu out in restaurant after that we are gc and launch together after we are go to home.
1kg- Beef shoulder or brisket cut into 500g pieces
200gr- Fried beef lung
4-5L- Beef stock
5- Kaffir lime leaves bruivd
10cm- Cinnamon stick
150ml- Evaporated milk
3 tbsp- Vegetable or coconut oil for frying
GARNISH :
2 tbsp- Fried shallots
100 gr- Glass noodles, soaked in warm water for 15 minutes
SPICE PASTE :
2 tbsp- Coconut Oil
60 gr- Shallots peeled and sliced
30 gr- Garlic peeled and sliced
30- Galangal peeled and finely sliced
30 gr- Ginger peeled and finely sliced
100 gr- Large red chilies halves seeded and sliced
20 gr- Candle nuts roasted and Gushed
1/2 gr- Shrimp paste (pens)
1 tbsp- Coriander seeds roasted and crushed
1 tbsp- Cumin seeds toasted
1/2 tbsp- Nutmeg ground
1/2 tbsp- Black pepper crushed
2 stalks- Lemongrass pulsed
2- Salam leaves
30 gr- Tamarind pulp soaked in 150 ml water for 10 minutes. Stain through a fine sieve
1/2 tbsp- Salt to taste
3 tbsp- Vegetable or coconut oil for laying
Procedure:
1. To make the spice paste, combine all Ingredients except lemongrass, salam leaves and tamarind in stone molar or food processor and grind Into Very fine paste, Place ground Ingredients Into pressure cooker add remaining Ingredients except tamarind juice and saute over medium teat until spices an ' fragrant.
2. Fill the cooker with beef stock and bring to boil.( in traditional South Sulawesi cuisine cooks would use the water in which the rice was soaked in for 20 minutes before cooking) Add kaffir lime leaves. cinnamon stick and strained tamarind juice.
3. Heat 3 tablespoon of oil in frying pan and quickly brown the beef shoulder evenly on each side. This will add a meaner flavor to the broth.
4. Place meat into beef soup, bring back to boil, and skim of scum
5. pressure cook at a gauge pressure of I bar/ IS psi for 75 minutes. Start timing wren lull pasture is readied. the cooker cool for 30 minutes.
6.Remove cover, take out meat and Into small bite size peaces and warm in beef soup before serving
7. Add evaporated milk to beef soup and simmer over low heat for 10 minutes. Season to taste with salt and a generous squeeze of lime juice. Garnish soup with glass noodles, potato patties, fried shallots, slice spring onions and fried beef lunge.
8. Serve with rice cakes or steamed rice and spicy tomato sauce.
After my soup saudara finished, i am help my group for make sayur labu santan. after that i am help another group for make jalang kote, until 01:00 oclock all buffet menu out in restaurant after that we are gc and launch together after we are go to home.
So how you opinion? very exciting right... and perhaps that all from me today thank you for read assalamualaikum warahmatullahi wabarakatu, AND PEACH OUT.
DON'T THINK YOU CAN CHANGES THE WORLD IF YOU CAN'T CHANGES YOUR SELF
