daily activity (english version) #21

today is the first day of this week I practiced at the polytechnic kitchen in Makassar, today I arrived at campus at 7.15 ... but before going to campus I first stopped by boarding one of my friends to take my shoes there but apparently my friend brought him to the campus waaaaawww thank you.

Today, my friends and I just prepare for tomorrow and today my friend and my group turn to work on Indonesian maincourse and the maincourse menu is a burnt cone, and cucumber pickles ... but Mr. ical tells us that the konro menu is burnt replaced with nasu cemba, nasu cemba is a typical enrekang food because the food comes from enrekang so my classmate from enrekang named yusuf, idong and astrid helped us make the food.

because this Indonesian cuisine eats incomplete if you don't use pickles, then I just make pickles that will be used tomorrow but I keep them in the chiller.

but the material that will be used to make Nasu Cemba turns out to be nonexistent and it turns out the item is still on the road to campus ... While waiting for material to arrive I help another friend in his work, I help my friend make a figure of Utan because last week I also got a figure utan that's why I petrified my friend ... soon after the goods arrived then me and idong went to pick up the ingredients that would be made into the nasu cemba spices while astrid and komang worked on the meat ... as usual I would distribute the recipe but recipe this time I took it from one of the internet sources and I will put a link from that source

ACAR
INGREDIENTS
250ml of water
250gr sugar
250ml of rice vinegar
50gr ginger
Lemongrass 1stalk
a pinch salt
3pcs cucumber, halved lengthways, correct and sliced
10pcs shallots 9peeled and quarted
10pcs birds eye chillies
PROCEDURE
1. combine water, sugar, vinegar, lemon grass, and salt in a saucepan. bring to the boil and simmer for 1 minutes.
2. remove from heat and leave to cool throughly
3. combine remaining ingredients and mix well with cooled dressings.
4. Refrigerate for 24 hours before serving at room temprature

nasu cemba
ingredients:
1 kg of beef
2 Kg Bone (usually the best is the neck bone)
Seasoning:
5 Garlic Cloves
8 Shallots
6 Ginger fruits
2 Pecan fruits
1/2 tablespoon of Pepper
1/2 tablespoon of Turmeric
2 tablespoons of coconut roaster (mashed to remove oil)
Leaves of Cemba (which is still young)
Salt
Flavoring
How to cook:
Wash the beef thoroughly and then cut the bones according to their wishes (usually for sale in meat stalls).
Garlic, onion, ginger and pecan are mashed and mixed and sauteed until fragrant.
Add the cut beef into the pan and cook it
Add garlic, onion, ginger and candlenut which have been sauteed
Add pepper and turmeric
Add Salt and flavoring (to taste)
Add roasted coconut (mashed coconut which has been mashed to remove oil) 2 tablespoons.
Add cemba leaves about a handful
Cook about 2-3 hours then ready to serve

source: http://reseptroritassul-sel.blogspot.com/2013/03/nasu-cemba-asal-enrekangsul-sel.html

and for pictures or photos of this all day activity I will include it below