Assalamu'alaikum Warohmatullahi Wabarokatuh,
alhamdulillah guys hari sudah tak terasa memasuki hari ke 4 dan hari terakhir praktek di minggu ini, kali ini kami akan mengeluarkan menu celebes buffet. dimana dua hari sebelumnya kami telah prepare konro bakaar dan hari ini sufdah memasuki waktu kematangan bagi konro setelah 3 hari di sousvide selama 48 jam lamanya. jadi hari ini kami tinggal membakar/memanggang nya, saya kemudian membantu ayu menyiapkan bahan bahan dalam pembuatan ikan pallu ce'la ikan yang kami gunakan adalah fillet tuna fish. dan kemari kami telah mem prepare bahan bahannya. setelah itu saya memanaskan bumbu kacang yang telah kami buat kemarin bersama ayu.
( bumbu pallu ce'la )
setelah selesai sayapun bersiap siaap untuk pergi ke hotel aerotel smile karena di sana adaa kegiatan dari dosen pembimbing kami yaitu pak anas dan kebetulan saya dan syahrul yang di mita untuk membatunya kegiatan ini adalah mengolah bahan makana tanpa tepung terigu dengan menggunakan bahan pangan lokal. kalau ndak salah temanya adalaah itu. kami berangkat dari kampus sekitar pukul 09:00 menggunakan mobil dari pak anas. sisana kami membantu pak anas dalam memasak mengolah bahan pangan yang telah di sediakan sesuai dengan temanya. produk yang dibuat oleh pak anas adalah bola bola singkong udang sayuran dan bolu tepung ketan hitam.
kegiatan ini berlangsung sampai jam 12:00 dan alhamdulillah kegiatan ini berjalan dengan lancar tanpa hambatan apapun alhamdulillah. kemudian kami kembali kekampus dan sudah memasuki waktu dzuhur. setelah shalat kami langsung kembali ke kitchen untuk melanjutkan kegiatan kami akan tetapi semuanya telah selesai dan kami terlambat. jadi kami tinggal menunggu waktunya untuk gc terlebih dahulu kami memakan hasil produk untuk anak bangsa kemudian melaksanakan gc setelahnya. setelah gc kamipun ixtirahat dan bersiap siap untk pulang.
mungkin hanya seperti ini cerita saya pada kesempatan ini karena saya tadi ada kegiatan di luar bersama syahrul sehingga tidak sempat untuk membantu teman teman dalam menyelesaikan semua menu menu.
sampai jumpa di hari hari selanjutnya.
sekian dari saya!!!
Wassalamu'alaikum Warohmatullahi Wabarokatuh.
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. 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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