hello everyone ... I'm back on the oreganolife blog again to tell you about my activities in the kitchen today ... I hope you don't get bored with my story because my story is a story that you won't get anywhere else and only on this blog so let's just start the story ... and if there is an error typing please forgive.
today I arrived at the campus at 5:30 a.m. ... faster than usual because like I said yesterday that today and my group are in charge of preparing breakfast today ... when I arrived at the campus I just helped another friend in preparing breakfast and I helped my friend bake an English muffin ... after everything was ready I and other friends took everything to the rector building.
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after breakfast finished I and my friends returned to bring everything back to the kitchen ... when I arrived at the kitchen I went straight to my other group to help prepare the menu to be processed the next day ... my group got the task of processing the main course with the menu duck menyatnyat, vegetable pelecing and also sambal matah ... we went to the task to process each menu and I got the processing part of the duck menyatnyat and as usual I would include the recipe menu below this.
bebek menyatnyat:
INGREDIENTS:
1 whole duck, weighing about 2kg
4 tbsp vegetable or coconut oil
200gr spice blend for meat
2 stalks lemongrass, bruised
2 pcs kaffir lime leaves, bruised
2 pcs bay leaves
400ml chicken stock
100ml coconut cream
to taste salt
to taste black peppercorn
to taste limes and lime zest
PROCEDURE
1. cut in half and deboned, leave in keg bone, but cut open to cook evenly through
2. brine duck for 6 hours
3. heat 4 tbsp vegetables or coconut oil in nonstick pan. sear ducky very quickly on both side for 30 seconds. drain oil, leaving 1 tbsp in the pan
4. add spce blend, lemongrass, kaffir lime leaves, bayleaves,and saute over menium 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. removed the duck from cooking liquid with a slotted spoon, and set aside in a warm place.
8. strain the liquid into a pot. bring to a simmer and skim off as much fat as possible.
9. add coconut cream and bring back to a simmer. add the duck and simmer over menium to low heat, gently turning and basting the meat for 12-15 minutes until it is glazed and the sauce lightly thicknes. season to taste with salt, pepper and a generous squeeze of lime juice and some lime zest.
and below are some pictures of my activities
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