daily activity (english version) #15

today I arrived at the campus at 7.13 and before I did my practice and my friend gave me breakfast first with the yellow rice menu that he brought and after that we immediately went to the pastry to do the plating on the yuan tang ... after plating we prepared for the manufacture thai beef salad and also utan figure.

today we immediately practiced 2 menus at the same time, namely the 2.2 rotation menu and also the 2.3 menu because on Thursday I and my friends will go to Toraja to take part in the tour activities ... and so that the work is finished on time we return to 2 the team where the male team made thai beef salad and we women made the figure of utan.

as usual I will share a recipe from the menu of Utan.

INGREDIENTS
1.4 whole chicken, opened butterfly, backbone removed, and cut into 8 pieces. remove all the bones.
1,2 L chicken stock ℃℃
4tbsp oil
2stalks lemongrass, bruised
3 kaffil lime leaves, torn
300gr pumpkin, cut into 3/4 cubes
200gr sweet crn kernels, blanched
100gr spinach, cleaned
4tbsp finely sliced ​​lemon basil
to taste salt
to taste ground white papper
spice paste:
3tbsp vegetable oil
50gr garlic, peeled and sliced
1/2 roasted roasted prawn paste
1/4 crushed white papper
5-7 birds eye chilles, finely sliced
PROCEDURE
1. brine chicken pieces for 5 hours
2. t make the spice paste, combine all ingredients and grindinto ingredients in a very fine taste
3. Transfer the spice paste into a soup pot. add 3 tbsp stock and saute over medium heat until fragrant. cool. take one-third of the spice blend and evently marinate all chicken pieces.
4. In a non-stick pan, heat 4 tbsp oil and quickly sear the chicken pieces until they are stretched golden on both sides. this will let a lot of deliciuos chicken flavor to the dish. cool the chicken to room templates and vacuum seal in heat resistant plastic bags. vacum cook chicken at 65͒c for 5 minutes. reserve liquid in the bag for the soup.
5. in soup pot, heat remaining two-third of spice blend, add lemongrass anf kaffir lime leaves and saute until fragrant. add pumpkin continue to saute until pimpkins are evenly coated
6. fill soup pot with remaining chicken stock and bring to a boil. simmer until the pumpkin is three-quarters soft. sweet corn add and continue to simmer until the pumpkin is almost soft. spinach add and bring back to a simmer.
7. place the back pieces in the broth, bring back to the simmer and season to taste with sliced ​​lemon basil, salt and white papper

and this day I and other friends will only prepare all the ingredients and will be processed tomorrow and not forgetting below I will list some pictures of my activities today.