Assalamu'alaikum Warohmatullahi Wabarokatuh,
Ok guys kembali saya akan menceritakan kegiataan saya di kitchen pada hari ini, ok baiklah , hari ini memasuki hari ketiga kami praktek di minngu ini, dan seperti biasanya kami harus berada di kitchen sebelum jam 07:00 dan alhamdulillah hari ini tidak ada yang terlambat. setelah jam menunjukkan pukul 7 kamipun langsung doing dan mulai mengeluarkan semua bahan bahan preparean kemarin.
setelah itu saya langsung mulai untuk menyiapkan bumbu ayam taliwang yang telah di haluskan kemarin dan kemarin saya juga sudah brine ayam yang akan kami gunakan untuk hari ini, ayam yang kami gunakan adalah ahasil basic cutting dari adik semester satu sehingga kami kami mudah dan tidak memotong ayam yang utuh lagi. kecuali karena kami sudah memotong 2 chicken jadi sisanya kami menggunakan hasil basic cutting. saya kemudian mengeluarkan ayam tersebut dari chiller kemudian mulai untuk menumis bumbu bumbu nya yang telah di haluskan.
setelah kami selesai menumis bumbu ayam taliwang, saya pun mencampurnya dengan ayam yang telah di brine sampai tercampur rata, setelaha itu saya dan aswan mulai untuk mem vacum di plastic vacum pack lalu kami mulai untuk sousvide ayam taliwang setelah itu aswan melanjutkan memotong motong daging rendang yang telah di sousvide dari kemarin sedangkan saya membantu ayu untuk prepare membuat saus kacang untuk konro bakar di menu untuk besok.
ayu mulai menyiapkan bumbu2 seperti bawang putih, bawang merah, dan lombok biji, sedangkan saya mulai unruk saute/roast kacang sampai matang. setelah itu kami langsung mix semua bahan menggunakan blender lalu setelah di blender dan sudah halus, saya mulai menumis bumbu kacang sampai matang tidak lupa kami tambahkan tamarind, gula merah, dan seasonig. setelah bumbu kacang selesai saya kemudian membantu dina dalam menyelesaikan menu terong santan. sekaligus saya yang memasak nasi, rindi menggoreng kerupuk untuk acar dan sambal kemarin sudah di buat.
sambil menunggu ayam taliwang yang sementara di sousvide, ternyata saya yang bertugas untuk steward bersamaan dengan syahrul dan rahmi m. penyelesaian menu di lanjutkan oleh teman saya ada aswan yang menyelesaikan pembuatan rendang dan ada adit, ikki, menyelesaikan dengan membakar/memanggang ayam taliwang yang sudah di sousvide. sementara itu saya menyelesaikan cucian alat alat bersamaan dengan syahrul dan rahmi kebetulan alat alat yang ada di steward sangat banyak hehehe. sehingga mungkin membutuhkan waktu yang cukup lama.
setelah memasuki waktu shalat dzuhur saya dan syahrul mulai istirat untuk shalat dan akan melanjutkan kembali mencuci alat alat setelah shalat. setelah selesai shalat saya mulai melanjutkan lagi untuk menyelesaikan pencucian alat yang tertunda tadi. sambil anak anak menyiapkan anak bangsa di luar, setelah semua piring terisi kami kembali meninggalkan pekerjaan kami di steward dan ikut untuk makan. barulah setelah selesai makan kami kembali melanjutkannya dan yang lainnya pun mulai untuk gc. setelah semua selesai kami istirahat sejenak lalu bersiap untuk pulang.
Wssalamu'alaikum Waromatullahi Wabarokatuh.
A. RECIPE AYAM BAKAR TALIWANG
1. INGREDIENTS:
~ Sring chicken 4 pcs
~each, opened butterfly style, and completely deboned 800 gr
~ lemongrass, brused 2 stalk
~ salam leaved 4
~ kaffir lime leaved 3
~ chicken stock 750 ml
~ coconut cream 250 ml
~ salt to taste
~ lime juice 1 tbsp
~ oil for frying
- spice paste:
~ coconut oil 3 tbsp
~ black pepper 1/4 tsp
~ bird's eye chillies 5-7
~ large red chillies, halved, seeded, and sliced 70 gr
~ shallots, peeled and sliced 70 gr
~ garlic, peeled and sliced 50 gr
~ ginger, peeled and sliced 40 gr
~ galangal, peeled and sliced 40 gr
~ turmeric, peeled and sliced 40 gr
~palm sugar 1 tsp
~ prawn ( shrimp ) cake, roasted. 1 tsp
2. PROCEDURE:
~ brine chicken for 6 hours, keep refrigerated for 4 hours, and the final 2 hours at room temperature.
~ to make the spice paste, combine all ingredients in a stone mortar or food processor and gring into a fine paste. transfer ground spiced into a heavy saucepan, add lemongrass, salam and lime leaves and slowly heat until spices are fragrant and soft. reserve one quarter cup of spice paste for basting
~ fill the saucepan with chicken stock, bring back to a boil and simmer for 10 minutes. add coconut cream and bring back to a simmer. season to taste with salt. allow sauce to cool. add 1 tbsp lime juice.
~ place each chicken into a vacuum bag. add 100 ml of sauce vacuum seal the bags.
~ vacuum cook chicken or cook in a ziplock bag at 65 derajat celcius for 50 minutes. remove chicken from cooking liquid and place on a rack and allow it to rest for 45 minutes. ( this will allow the skin to dry and turn golden crispy whwn fryed or grilled ).
~ bring cooking liquid back to a boil and reduce until the sauce thicken and the coconut cream start to break down.
~ combine the reserved spice paste with a equal amount of coconut or vegetable oil. evenly brush chicken pieces with this marinade.
~ grill the chicken over very hot glowing charcoals until golden brown. baste frequently with basting mix on both sides to prevent the chicken from burning and to give the chicken a golden, shiny colour.
~ serve with steamed rice and garnish as desired.
B. RECEPI KONRO BAKAR.
a. ingredients
~ beef short ribs evenly cut and cleaned. 8
~ beef stock. 3 liters
~ salam leave. 4
~ tamarind pulp soaked in 200 ml warm beef stock for 10 minutes. 50 gr
~ freshly grated coconut. 50 gr
~ frequently strring ( optional use desiccated coconut ). heat,while
~ salt and crushed white pepper to taste. 1 pinch
b. spices paste
~ coconut or vegetable oil. 50 ml
~ shallots, peeled and slice. 120 gr
~ garlic, peeled and slice. 40 gr
~ black nut ( kaluak ). 30 gr
~ galangal, peeled and sliced 40 gr
~ ginger, peeled and sliced 30 gr
~ lemongrass bruised and finely sliced, 2 stalks
~salam leaves (optional fresh or dry kaffir lime leaves). 3
~ white peppercorns crushed. 1/2 tsp
~ coriander roasted golden and crushed. 1 tsp.
c. procedure:
~ bring 5 liters of water to a fast boil. add beef ribs, mix well, and bring water quickly back to a boil. simmer for one minutes. strain and discard the water. rinse beef ribs quickly under running water. dry ribs well.
~ for the spice paste combine all ingredient except the oil and the salam leaves in a stone mortar or food processor and grind until very fine.
~heat oil in pressure cooker pot. add both spice paste and salam leaves and saute over medium heat until spices are fragrant and color changes.
~ fill pot with beed stock and bring to simmer. strain tamarind pulp through a very fine sieve into the beed stock. add roasted coconut and beef ribs and bring to boil.
~ bring to a boil and cover with the pressure cooker lid and bring to full pressure of 1 bar/ 15 psi. once the pressure cooker stars to release pressure reduce heat to the smallest possible setting, this to maintain full pressure. the pressure cooker should release only very small amount of steam. pressure cook for 90 minutes. time only start once full pressure is reached. after 90 minutes turn off heat and allow cooker to cool and to the pressurize for 30 minutes.
~ open cooker, remove ribs from stock and allow frying for 30 minutes. strain soup and season to taste with salt and pepper.
~ grill short ribs over very high heat golden brown, frequently basting with a little coconut or vegetable oil. once golden grilled season with salt and crushed white pepper.
~ garnish ribs with fried shallots and finely slice leek add chinese celery. serve a bowl with beef soup in which the ribs where cooked on the side. absolute essential as a condiment is a creamy peanut dip and a spicy chili sauce.
A. RECIPE AYAM BAKAR TALIWANG
1. INGREDIENTS:
~ Sring chicken 4 pcs
~each, opened butterfly style, and completely deboned 800 gr
~ lemongrass, brused 2 stalk
~ salam leaved 4
~ kaffir lime leaved 3
~ chicken stock 750 ml
~ coconut cream 250 ml
~ salt to taste
~ lime juice 1 tbsp
~ oil for frying
- spice paste:
~ coconut oil 3 tbsp
~ black pepper 1/4 tsp
~ bird's eye chillies 5-7
~ large red chillies, halved, seeded, and sliced 70 gr
~ shallots, peeled and sliced 70 gr
~ garlic, peeled and sliced 50 gr
~ ginger, peeled and sliced 40 gr
~ galangal, peeled and sliced 40 gr
~ turmeric, peeled and sliced 40 gr
~palm sugar 1 tsp
~ prawn ( shrimp ) cake, roasted. 1 tsp
2. PROCEDURE:
~ brine chicken for 6 hours, keep refrigerated for 4 hours, and the final 2 hours at room temperature.
~ to make the spice paste, combine all ingredients in a stone mortar or food processor and gring into a fine paste. transfer ground spiced into a heavy saucepan, add lemongrass, salam and lime leaves and slowly heat until spices are fragrant and soft. reserve one quarter cup of spice paste for basting
~ fill the saucepan with chicken stock, bring back to a boil and simmer for 10 minutes. add coconut cream and bring back to a simmer. season to taste with salt. allow sauce to cool. add 1 tbsp lime juice.
~ place each chicken into a vacuum bag. add 100 ml of sauce vacuum seal the bags.
~ vacuum cook chicken or cook in a ziplock bag at 65 derajat celcius for 50 minutes. remove chicken from cooking liquid and place on a rack and allow it to rest for 45 minutes. ( this will allow the skin to dry and turn golden crispy whwn fryed or grilled ).
~ bring cooking liquid back to a boil and reduce until the sauce thicken and the coconut cream start to break down.
~ combine the reserved spice paste with a equal amount of coconut or vegetable oil. evenly brush chicken pieces with this marinade.
~ grill the chicken over very hot glowing charcoals until golden brown. baste frequently with basting mix on both sides to prevent the chicken from burning and to give the chicken a golden, shiny colour.
~ serve with steamed rice and garnish as desired.
B. RECEPI KONRO BAKAR.
a. ingredients
~ beef short ribs evenly cut and cleaned. 8
~ beef stock. 3 liters
~ salam leave. 4
~ tamarind pulp soaked in 200 ml warm beef stock for 10 minutes. 50 gr
~ freshly grated coconut. 50 gr
~ frequently strring ( optional use desiccated coconut ). heat,while
~ salt and crushed white pepper to taste. 1 pinch
b. spices paste
~ coconut or vegetable oil. 50 ml
~ shallots, peeled and slice. 120 gr
~ garlic, peeled and slice. 40 gr
~ black nut ( kaluak ). 30 gr
~ galangal, peeled and sliced 40 gr
~ ginger, peeled and sliced 30 gr
~ lemongrass bruised and finely sliced, 2 stalks
~salam leaves (optional fresh or dry kaffir lime leaves). 3
~ white peppercorns crushed. 1/2 tsp
~ coriander roasted golden and crushed. 1 tsp.
c. procedure:
~ bring 5 liters of water to a fast boil. add beef ribs, mix well, and bring water quickly back to a boil. simmer for one minutes. strain and discard the water. rinse beef ribs quickly under running water. dry ribs well.
~ for the spice paste combine all ingredient except the oil and the salam leaves in a stone mortar or food processor and grind until very fine.
~heat oil in pressure cooker pot. add both spice paste and salam leaves and saute over medium heat until spices are fragrant and color changes.
~ fill pot with beed stock and bring to simmer. strain tamarind pulp through a very fine sieve into the beed stock. add roasted coconut and beef ribs and bring to boil.
~ bring to a boil and cover with the pressure cooker lid and bring to full pressure of 1 bar/ 15 psi. once the pressure cooker stars to release pressure reduce heat to the smallest possible setting, this to maintain full pressure. the pressure cooker should release only very small amount of steam. pressure cook for 90 minutes. time only start once full pressure is reached. after 90 minutes turn off heat and allow cooker to cool and to the pressurize for 30 minutes.
~ open cooker, remove ribs from stock and allow frying for 30 minutes. strain soup and season to taste with salt and pepper.
~ grill short ribs over very high heat golden brown, frequently basting with a little coconut or vegetable oil. once golden grilled season with salt and crushed white pepper.
~ garnish ribs with fried shallots and finely slice leek add chinese celery. serve a bowl with beef soup in which the ribs where cooked on the side. absolute essential as a condiment is a creamy peanut dip and a spicy chili sauce.
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