Daily Activity_12 (Indonesin Version)

Assalamualaikum Warohmatullahi Wabarokatuh

Haaallllloooo teman-teman apa kabarnya kalian? semoga kita tetap sehat walafiat:)
Hari ini kamis, hari terakhir praktek minggu ini:) yaitu tanggal 28 Februari 2019. Seperti hari kemarin saya berangkat ke kampus pukul 06.30.

Kami oneline terlebih dahulu, lalu supervisornya mengabsen kami satu persatu, setelah itu kami diarahkan bagaimana praktek hari ini. Setelah itu kami langsung doing, saya dan kelompok saya membuat main course yaitu nasi, pelecing sayur dan bebek menyatnyat.

Kami membagi tugas, ada yang bertugas memasak nasi 4 kg, ada yang membuat pelecing sayur dan ada juga yang bertugas membuat bebek menyatnyat. Yang pertama saya lakukan adalah membuat coconut sambal untuk campuran pelecing sayur:

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.


Setelah membuat cocnut sambal, saya langsung mem blanch water spinach, fern tips, bean sprouts dan small green beans.

Setelah itu saya mebantu teman kelompok saya membuat bebek 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.

Setelah semua makanan telah di bawa ke restaurant, kamipun membereskan alat yang telah kami gunakan dan melakukan general cleaning.

Sekian daily saya hari ini:))
Assalamualaikum Warohmatullahi Wabarokatuh