11-09-2019
INDONESIAN BUFFET
Hello guys welcome back to my blog, today my group practice indonesian buffet, and we are continue prepare we are make two days before. ok guys what menu indonesian buffet we are make today? curious? so keep stay read my blog.
In sunday i am prepare for RENDANG, i am toing beef and i am cut 2 cm, after that i am sous vide for 2 days. After i am sous vide the beef im going to prepare the ingredients, after that we are GC and back to home.
RECIPE FOR RENDANG
(1 tbsp) tamarind concentrate (block form) (see note) or 2 tsp tamarind puree
(2 pcs) onions
(6 pcs) garlic cloves
(1 tbsp) finely chopped ginger
(6 pcs) long red chilies, seeded, chopped
(500 ml) 2 cups coconut cream
(1 tbsp) ground turmeric
(1 tbsp) chili powder
(2 tbsp) ground coriander
(6 pcs) dried daun salam (optional) (see note)
(1 stalk) lemongrass or 1 strip lemon rind
(1 tbsp) grated fresh galangal
(1,5 kg) beef chuck. blade or round steak, thinly sliced into strips
(2 tbsp) caster sugar Steamed white rice, to serve
PROCEDURE
1. Soak tamarind in 125 ml hot water for 10 minutes. queeze to dissolve pulp in the water, then strain, discarding seeds and fibre.
2. Meanwhile, put the onions, garlic, ginger, chillies and 125 ml of the coconut cream into a food processor and process until smooth. Pour into a large saucepan and add remaining 375 ml coconut cream. Add 1% tsp salt, turmeric, chili powder, coriander, daun salam, lemongrass and galangal, stirring to combine. Add the meat and bring to the boil.
3. Reduce heat to medium. add tamarind liquid and simmer until sauce has thickened, stirring occasionally. Reduce heat to low and continue simmering for about 2% hours or until sauce is almost dry, stirring frequently to ensure the mixture does not stick to the pan. When the oil starts to separate, add the sugar and stir to dissolve allow the meat to cook in the oil until it becomes dark brown. Serve
with rice, one or two vegetable dishes, cymbal and prawn.
And my group ready for indonesian buffet today. and all menu must ready at 11.00 in restaurant, so we are ready for mid and fighting.In the morning i am take off beef from sous vide and i am wok the beef the ingredients.
After rendang ready i am help my group for plating and alhamdulillah all menu ready for serve at 10:30. thank you for my group for team work, And menu indonesian buffet today are:
1. DOJANG NAKENG
2. RUJAK MIE
3. SOTO BANJAR
4. IKAN CUKA
5. NASI PUTIH
6. TERONG SANTAN
7. PLECING SAYUR
8. DAGING RENDANG
9. AYAM BAKAR TALIWANG
10. DOKO DOKO CANGKUNING
11. BUBUH INJIN
Maybe that all feom me guys thank you for read. and PEACH OUT
FEAR IS NOT TO BE ENJOYED BUT FACED
