daily inggris 06
Assalamu'alaykum warohmatullahi wabarokatuh...
Helloo-hellooo my online friends.Today like usually i want to share to all of you guys about my activity during in the kitchen. Today i came in the kitchen on 7 o'clock. Because we are one line on 8 o'clock i went to Mini Library to finish my blog.To be honestly i'm not writing blog for two days,because my laptop hang. I'm so confused guuyss.
Today me and my friends doing for todays menu that is Tang Yuan and Tang Zhong,and prepare for tomorrow menus that is Thai beef salad. Because all of our prepare finish yesterday. So we just reheating our food. Because we must to prepare for tomorrow's menu so we make a small group again.Aswan and Agus prepare for meat,me and Sheren prepare for vegetable,Dina and Anita reheating the Tang Yuan and Rahmi reheating the Tang Zong.
So now i want to share to all of you guyss how to make Tang Yuan, Tang Zong,and Thai Beef Salad also:
Ingridients:
For black sesame filling :
250 gr Toasted black sesame
250 gr Sugar or as needed
125 gr lard of butter,melted
For Tang Yuan:
500 gr Glutinous rice flour
250 ml Warm water
Procedure :
To make the black sesame filling:
1.Toast black sesame in a pan or oven (detailed guide can be find here) and then ground them into powders.Smaller particles can be accepted for the filling,Or you might find them directly in store.
2.In bowl,mic black sesame powder with lard and sugar mix well.
To make a dough:
3.Mix the glutinous rice flour and water to make the dough.Keep kneading for couple of minutes untill the smooth, shape the dough in to a long log so that you can make simillar pieces in the following step.
4.Take one pieces and shape it to a bowl carefuly .Then scoop around 1/2 tablespoon into the center.Seal the rice dumpling completely.
5.Shape the balls as round as possible gently.
6.Bring water to a boiling in pot (The water should be at least 2 cm highher than the balls).Continue cooking for another 1-2 minutes after they float on surface.
7.Scoop out with the soup and serve with sugar,or sweet esmanthus or syrup.
Ingridients:
300 gr Hard flour
50 gr Sugar
2 gr Salt
1 pcs egg
160 gr Milk
1 or 1/2 tbs instant yeast
30 gr Unsalted butter
Procedure:
1.In a stand mixer,add all the ingridients of the dough expect butter,knead on-low speed for 5-7 minutes.And then add butter in : continue kneading for another 5 minutes untill you get a smooth ,elastic and soft dough.r 2-3 minutes
2.Transfer the dough out to a slightly floured board after 5 minutes and smashit against the operating board,grab it up and smash it again.Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten.
3.Place in a large bowl and cover with plastic wrapper and set aside for the first rise untill it is doubled in size
4.Transfer the dough out and divide it into two balves.Press each halves to remove the inner bubbles and then shape into a round ball. Then divide one half of the dough into 8 portions and place them one by one in a cake mould.You can make the other half the same or maker larger stuffed buns like me.
5.Place the moulds in the oven along with a large bowl of warm water.Set aside for the proofing.
6.When the buns are almost doubled in size,pre-heat the oven to 170 degree C (340 degree F) and brush egg wash and garnish toasted sesame seeds.Top with buns with silver paper when the buns are well colored (optional).Bake for 20-25 minutes.Remove out and cool warm.
Ingridients:
450 gr Decent quality steak,sirloin or other
10 Thai chilli pepper sliced crosswise very thin
2 cloves garlic
1 tbsp sugar
5 tbsp Thai fish sauce
5 tbsp lime juice
1 heart of romaine lettuce
12 spring fresh mint
1 pcs small cucumber
3 pcs shallot
4 springs Cilantro oil,stems removed
Procedure:
1.Grill or boil the steak untill medium-rare.Trim off any fat. Cool and slice thin ,into pieces approx .2 inches across and 1/8 inch thick.
2.Mix gralic,chilles,fish sauce,lime juice,and sugar in a small bowl
3.Add the sliced meat and toss with the cuucmbers an shallots. Taste and add more fish sauce if desired
4.Make a be of the lettuce on a serving plate.Place the beef on top.Garnish with cilantro.
Helloo-hellooo my online friends.Today like usually i want to share to all of you guys about my activity during in the kitchen. Today i came in the kitchen on 7 o'clock. Because we are one line on 8 o'clock i went to Mini Library to finish my blog.To be honestly i'm not writing blog for two days,because my laptop hang. I'm so confused guuyss.
Today me and my friends doing for todays menu that is Tang Yuan and Tang Zhong,and prepare for tomorrow menus that is Thai beef salad. Because all of our prepare finish yesterday. So we just reheating our food. Because we must to prepare for tomorrow's menu so we make a small group again.Aswan and Agus prepare for meat,me and Sheren prepare for vegetable,Dina and Anita reheating the Tang Yuan and Rahmi reheating the Tang Zong.
(Doing Tang Yuan)
(Doing Tang Zhong)
Everybody knew Thai Beef Salad? Thai beef salad is the menu who we are
must to prepare . Thai beef salad is from Thailand,is made from
cucumber, shallot,garlic and sirloin.Today our practice going quickly,
because our Tang Zong and Tang Yuan is ready yesterday,because we just
need to reheating this food and prepare the Thai Beef Salad. I hope
tomorrow will be better,aamin.So now i want to share to all of you guyss how to make Tang Yuan, Tang Zong,and Thai Beef Salad also:
Tang Yuan :
Ingridients:
For black sesame filling :
250 gr Toasted black sesame
250 gr Sugar or as needed
125 gr lard of butter,melted
For Tang Yuan:
500 gr Glutinous rice flour
250 ml Warm water
Procedure :
To make the black sesame filling:
1.Toast black sesame in a pan or oven (detailed guide can be find here) and then ground them into powders.Smaller particles can be accepted for the filling,Or you might find them directly in store.
2.In bowl,mic black sesame powder with lard and sugar mix well.
To make a dough:
3.Mix the glutinous rice flour and water to make the dough.Keep kneading for couple of minutes untill the smooth, shape the dough in to a long log so that you can make simillar pieces in the following step.
4.Take one pieces and shape it to a bowl carefuly .Then scoop around 1/2 tablespoon into the center.Seal the rice dumpling completely.
5.Shape the balls as round as possible gently.
6.Bring water to a boiling in pot (The water should be at least 2 cm highher than the balls).Continue cooking for another 1-2 minutes after they float on surface.
7.Scoop out with the soup and serve with sugar,or sweet esmanthus or syrup.
Tang Zhong:
Ingridients:
300 gr Hard flour
50 gr Sugar
2 gr Salt
1 pcs egg
160 gr Milk
1 or 1/2 tbs instant yeast
30 gr Unsalted butter
Procedure:
1.In a stand mixer,add all the ingridients of the dough expect butter,knead on-low speed for 5-7 minutes.And then add butter in : continue kneading for another 5 minutes untill you get a smooth ,elastic and soft dough.r 2-3 minutes
2.Transfer the dough out to a slightly floured board after 5 minutes and smashit against the operating board,grab it up and smash it again.Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten.
3.Place in a large bowl and cover with plastic wrapper and set aside for the first rise untill it is doubled in size
4.Transfer the dough out and divide it into two balves.Press each halves to remove the inner bubbles and then shape into a round ball. Then divide one half of the dough into 8 portions and place them one by one in a cake mould.You can make the other half the same or maker larger stuffed buns like me.
5.Place the moulds in the oven along with a large bowl of warm water.Set aside for the proofing.
6.When the buns are almost doubled in size,pre-heat the oven to 170 degree C (340 degree F) and brush egg wash and garnish toasted sesame seeds.Top with buns with silver paper when the buns are well colored (optional).Bake for 20-25 minutes.Remove out and cool warm.
Thai Beef Salad
Ingridients:
450 gr Decent quality steak,sirloin or other
10 Thai chilli pepper sliced crosswise very thin
2 cloves garlic
1 tbsp sugar
5 tbsp Thai fish sauce
5 tbsp lime juice
1 heart of romaine lettuce
12 spring fresh mint
1 pcs small cucumber
3 pcs shallot
4 springs Cilantro oil,stems removed
Procedure:
1.Grill or boil the steak untill medium-rare.Trim off any fat. Cool and slice thin ,into pieces approx .2 inches across and 1/8 inch thick.
2.Mix gralic,chilles,fish sauce,lime juice,and sugar in a small bowl
3.Add the sliced meat and toss with the cuucmbers an shallots. Taste and add more fish sauce if desired
4.Make a be of the lettuce on a serving plate.Place the beef on top.Garnish with cilantro.
Komentar
Posting Komentar