28-08-2019
TOMATO SAUCE AND PLECCING SAYUR
Hello guys welcome back to my blog, and today i am come back to tell you what happened in kitchen and what we are doing and what recipe can you learn today ? so keep read my blog until end.
Today I wake up at 4:00 I immediately take a shower and pray at dawn, after the morning prayer I check all the practical equipment and grooming. after everything was complete and my clothes were neat I left for the kitchen.
Exactly at 6:30 today I go to campus like yesterday. Today I was forced to have breakfast at the Campus The problem is Today I have to immediately Make Tomato Sambal That was prepared yesterday.
I saute all the ingredients to make tomato sauce. Then Blender To Be Smooth. Then Saute Back.
After that I prepare the ingredients for palecing vegetables. Namely Vegetables Water spinach and beans then blanched.
After eating for the children of our nation, we start doing general cleaning. The task for women is only to clean the work area and table working.
When everything is OK, we take a break while collecting the ingredients we have used. While waiting for the floor to dry and One line we sat down while telling stories behind the Kitchen. After one line we went home Thanks'
And i give you the recipe for make tomato sauce and plecing sayur hopeful you can try in home:
TOMATO SAUCE
INGREDIENTS:
150 ml Vegetable oil
200 gr Shallots, peeled and sliced
100 gr Garlic, peeled and sliced
375 gr Red chillies, seeded and sliced
375 gr Cierd's eye chillies, left whole
50 gr Palm sugar, chopped
1 1/2 Shrimp paste, roasted Tomatoes, peeled and seeded
1 Tbsp Lime juice
To Taste Salt
PROCEDURE:
1.Heat oil in heavy saucepan over moderate high heat. Add shallots and garlic, saute until golden.
2. Add the chillies and saute until the chillies are soft, then add palm sugar and shrimp paste. Saute until sugar caramelises.
3. Add tomatoes and saute until tomatoes are soft. Remove I from heat and leave to cool. Add small amounts of water if Idry.
4. Coarsely grind cooled ingredients using a mortar and pestle or a blender (processor).
5. Just sauce to taste with lime juice and salt before Iserving.
VEGETABLE PALECING
INGREDIENTS:
200 gr Water spinach, cleaned, cut intole 2.5 cm lengths and blanched
100 gr Fern tips, cleaned and blanched
50 gr Bean sprouts, blanched
100 gr Small green beans, cleaned and blanched
50 gr Peanuts with skin, deep-fried or roasted golden brown, then roughly crushed
CHILLI TOMATO SAMBAL:
3-5 Bird's eye chillies, finely sliced
1 Tomato, grilled, skinned seeded
1/2 Tbsp Dried prawn (shrimp) roasted
3 Tbsp Vegetable or chicken stock Salt, to taste
COCONUT SAMBAL:
3 Tbsp Coconut oil
2 Large red chillies, grilled, skin and seeds removed
60 gr Shallots, grilled
40 gr Garlic, grilled
1 Tbsp Lime juice + more to taste
1 Tsp Palm sugar
Coconut with skin, roasted brown and grated 100 gr with a vegetable shredder
Salt, to taste
PROCEDURE:
1. Prepare for chilli tomato chili sauce. Combine all ingredients in a stone mortar or food processor and grind into a paste. Season to taste with salt and adjust the amount of water if necessary. Set aside
2. Prepare coconut sauce. combine all ingredients except grated coconut in a stone mortar or food processor and
3.grite into a smoth sauce. Blend with grated coconut and season taste with salt and more lime juice.
4.Bring a pot of water to the boil and blanch of water spinach, ferm tips, bean sprouts, and green beans separately. Drain well at place in a large bowl. Add chilli tomato chili and coconut chili and toss well.
Garnish with roasted peanuts. Serve
Perhaps that from me guys thanks for read and, PEACH OUT
Exactly at 6:30 today I go to campus like yesterday. Today I was forced to have breakfast at the Campus The problem is Today I have to immediately Make Tomato Sambal That was prepared yesterday.
I saute all the ingredients to make tomato sauce. Then Blender To Be Smooth. Then Saute Back.
After that I prepare the ingredients for palecing vegetables. Namely Vegetables Water spinach and beans then blanched.
After eating for the children of our nation, we start doing general cleaning. The task for women is only to clean the work area and table working.
When everything is OK, we take a break while collecting the ingredients we have used. While waiting for the floor to dry and One line we sat down while telling stories behind the Kitchen. After one line we went home Thanks'
And i give you the recipe for make tomato sauce and plecing sayur hopeful you can try in home:
TOMATO SAUCE
INGREDIENTS:
150 ml Vegetable oil
200 gr Shallots, peeled and sliced
100 gr Garlic, peeled and sliced
375 gr Red chillies, seeded and sliced
375 gr Cierd's eye chillies, left whole
50 gr Palm sugar, chopped
1 1/2 Shrimp paste, roasted Tomatoes, peeled and seeded
1 Tbsp Lime juice
To Taste Salt
PROCEDURE:
1.Heat oil in heavy saucepan over moderate high heat. Add shallots and garlic, saute until golden.
2. Add the chillies and saute until the chillies are soft, then add palm sugar and shrimp paste. Saute until sugar caramelises.
3. Add tomatoes and saute until tomatoes are soft. Remove I from heat and leave to cool. Add small amounts of water if Idry.
4. Coarsely grind cooled ingredients using a mortar and pestle or a blender (processor).
5. Just sauce to taste with lime juice and salt before Iserving.
VEGETABLE PALECING
INGREDIENTS:
200 gr Water spinach, cleaned, cut intole 2.5 cm lengths and blanched
100 gr Fern tips, cleaned and blanched
50 gr Bean sprouts, blanched
100 gr Small green beans, cleaned and blanched
50 gr Peanuts with skin, deep-fried or roasted golden brown, then roughly crushed
CHILLI TOMATO SAMBAL:
3-5 Bird's eye chillies, finely sliced
1 Tomato, grilled, skinned seeded
1/2 Tbsp Dried prawn (shrimp) roasted
3 Tbsp Vegetable or chicken stock Salt, to taste
COCONUT SAMBAL:
3 Tbsp Coconut oil
2 Large red chillies, grilled, skin and seeds removed
60 gr Shallots, grilled
40 gr Garlic, grilled
1 Tbsp Lime juice + more to taste
1 Tsp Palm sugar
Coconut with skin, roasted brown and grated 100 gr with a vegetable shredder
Salt, to taste
PROCEDURE:
1. Prepare for chilli tomato chili sauce. Combine all ingredients in a stone mortar or food processor and grind into a paste. Season to taste with salt and adjust the amount of water if necessary. Set aside
2. Prepare coconut sauce. combine all ingredients except grated coconut in a stone mortar or food processor and
3.grite into a smoth sauce. Blend with grated coconut and season taste with salt and more lime juice.
4.Bring a pot of water to the boil and blanch of water spinach, ferm tips, bean sprouts, and green beans separately. Drain well at place in a large bowl. Add chilli tomato chili and coconut chili and toss well.
Garnish with roasted peanuts. Serve
Perhaps that from me guys thanks for read and, PEACH OUT
Listening is such a simple act. It requires us to be present, and that takes practice, but we don’t have to do anything else. We don’t have to advise, or coach, or sound wise. We just have to be willing to sit there and listen.
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