Daily Activity 005

Assalamualaikum Warahmatullahi Wabarokatuh



Halo guys kembali lagi denganku dan blog ku yang akan menceritakan kisahku seharian yang aku habiskan di kitchen tercintaku hahaha. Oke hari ini Senin, 12 Agustus 2019. Pagi ini saya bangun lebih awal dari hari kemarin, saya sampai di kampus kurang lebih pukul 07.00. Tetapi hari ini kami baru memulai prepare pukul 10.15, yah sangat terlambat dibandingkan hari-hari sebelumnya, dikarenakan prodi kami seni kuliner sedang mengadakan Qurban, Alhamdulillah


Prepare hari ini sampai hari kamis nanti kelompok saya mendapatkan giliran pada menu main course, karena itu adalah aturan baru dari pak Ical. Mungkin minggu ini akan sangat melelahkan karena mengolah main course membutuhkan tenaga lebih dan ekstra haha.

Dan ternyata hari ini kami disuruh untuk prepare dua jenis menu, yaitu indonesian buffet dan celebes buffet. Saya bertugas pada menu palu ce'la dan terong santan bersama astrid. Lalu saya me saute spice paste ayam taliwang


Hari ini prepare untuk besok selesai pukul 16.45 itu sangat lambat dan gc pun dilakukan kurang lebih 17.15 dan selesai pukul 19.00. Lalu kami pulang ke rumah masing-masing kuran lebih pukul 20.30.


'RECIPE'


1. PALLU CE'LA

INGREDIENTS :

1.2 kg whole fish
to taste salt
2 tbsp lime juice + more to taste
6 tbsp coconut oil
75 gr shallots
35 gr garlic
30 gr dried sour mangoes
800 ml seafood stock
to taste ground white pepper
a handful finely sliced spring onions

SPICE TASTE
60 gr large 30 red chillies
3-5 bird eye chilles
30 gr turmeric

PROCEDURE

1. to make thespices paste, combine chillies and turmeric in a stone mortar or food processororand grind into a fine paste . reserve one - third of the spices paste to marinate the fillets.
2. season sliced fish with salt and lime juice and rub evenly with one -third of the spice blend. heat 3 tbsp vegetable ooil in sauce pan and quickly sear a fishxlices
3. heat 3 tbsp oil in a soup pan. addsliced shallots and garlic and sauce for 2 minutes over medium heat
4. add remaining ground spices and continue to saute until fragrant. add sour mangoes and saute again for 1 minutes.
5. fill up with stock and bring to simmer for 5 minutes. season to taste with salt, white peppeand lime juice
6. arrange fish fillet in soup bowl and fill up with soup. garnish with sliced sprin onions.


2. TERONG SANTAN

INREDIENTS :

200 ml chicken stock 
100 ml coconut cream
200 g tomatoes
8 butir eggplants
1 Tbsp salt
4 Tbsp coconut oil
1/4 Tbsp crushed with peppercorns
3 Tbsp lemon basil
2 Tbsp coconut oil
50 g shallots
30 g garlic
75 g red chillie large
5-7 g bird eye chillies
30 g turmeric
30 g ginger


PROCEDURE 

1. to make spice paste, combine all ingredients in a stone mortar or food processor and grind into a fine paste. Transfer ground spice paste into a saucepan and saute for 2 minute until fragrant.
2. fill the saucepan with stock and coconut cream. brin to a boil and simmer over low heat for 5 minutes. add tomato bring back to a boil and simmer for 1 more minute. season to taste with salt, white crushed pepper and lime juice.
3. to prepare the eggplants, combine 1 tbsp salt and 4 tbsp coconut oil and blend well. brush each of the eggplants halves evenly with this salt oil marinade and set aside for 10 minutes.
4. grill the eggplants over medium hot chorcoal or bake in the oven until the eggplants are soft  and their skin comes of easily.
5. place two eggplants halves into the centre of a plate and cover with sauce. garnish with lemon basil.

Oke guys saya kira itu saja untuk cerita hari ini semoga bermanfaat. Wassalamualaikum Warohmatullahi Wabarokatuh..