Daily Activity_12 (English Version)

Assalamualaikum Warohmatullahi Wabarokatuh


Haaallllloooo friends how are you guys? I hope we stay healthy :)

Today Thursday, the last day of practice in the kitchen this week :) that is February 28, 2019. Like yesterday I left for campus at 6:30.

The first we oneline in main kitchen with supervisor, then the supervisor absent us one by one, after that we are directed to how to practice today. After that we immediately doing, my group and I make a main course: Nasi, Pelecing Sayur and Bebek Menyatnyat

We divide the tasks, some are in charge of cooking 4 kg of rice, some are making vegetable pelecing and some are in charge of making duck menyatnyat. The first thing I did was make coconut sambal for vegetable pelecing mixture:

Recipe " Pelecing Sayur"

Quantity - Ingredients:

200 g - water spinach, blanched
100 g - fern tips, blanched
100 g -small green beans, blanched
50 g - bean sprouts, blanched
50 g - peanuts with skin, roasted golden brown

Chili Tomato Sauce:
3-5 birds eye chillies
1 pcs - tomato, grill
1/2tbsp - dried prawn, roasted
3 tbsp - chicken/ vegetable stock
to taste - salt

Coconut Sambal:
3 tbsp - coconut oil
2 large - red chillies, grill
60 g - shallot, grill
40 g - garlic, grill
1 tbsp - lime juice + more taste
1 tsp - palm sugar
100 g - coconut with skin, roast brown
to taste - salt

Procedure:
1. Prepare chili tomato sambal: combine all ingredients in a stone mortar or food processor anjd grind into a paste. season to taste with salt and adjust amount of waater if necessary
2. Prepare coconut sambal: combine all ingredient except grated coconut in a stone mortar of food processor and grind into a smooth sauce. Blend with grated coconut and season to taste with salt and more lime juice
3. Bring a pot of water to the boil and blanch water spinach, fern tips, bean sprouts and green beans separetely. drain well and place in a large bowl. add chili tomato sambal and coconut sambal and toss well.
4. Garnish with roasted peanuts served.

After making coconut sambal, I immediately blanch water spinach, fern tips, bean sprouts and small green beans.

After that I helped my group friend make the duck menyatnyat.

Recipe "Bebek Menyatnyat"

Quantity - Ingredients:

1 whole - duckweighing about 2 kg
4 tsbp - vegetable or coconut oil
200 gr - spice blend for meat
2 stalks - lemongrass, bruised
2 psc - kaffir lime leaves
2 psc - bay leaves
400 ml - chicken stock
100 ml - coconut cream
to taste - salt
to taste - black peppercron
to taste - limes and lime zest

Procedure:

1. Cut in half and deboned, leaves in leg bone, but cut open to cook evenly through
2. brine duck for 6 hours
3. Heat 4 tsbp vegetables or cocnut oil in a nonstick pan. Sear duck very quikly on both side for 30 second. drain oil , leaving 1 tsbp in the pan.
4. Add spice blend, lemongrass, kaffir lime leaves and saute over medium heat for 2 minutes until fragrant
5. Fill pan with stock and bring to a boil. Reduce head and simmer for 2 minutes
6. transfer duck and suce into a pressure cooker and pressure cook at gauge pressure of 1 bar/15 psi for 15 minutes. star trimming when fill pressure is reached
7. Turn of heat and let the cooker cool for 20 minutes. remove the duck from the cooking liquid with a slotted spoon, and set side in a warm place.
8. strain the liquid into a pot. briing to a simmer and skim off as much fat as possible.
9. Add cocfonut cream and bring back to a simmer. add the duck and simmer over medium to low heat, gently turning and basting the meat ffor 12-15 minutes until it is glazed and the sauce lightly thinckens. season to taste withsalt, pepper and a generous squeeze of lime juice and some lime zest.



After all the food has been brought to the restaurant, we general cleaning in the we lovely kitchen.

I think thats all my daily activity in my lovely kitchen, see you again to my next blog :))
Assalamualaikum Warohmatulahi Wabarokatuh