seperti biasa hari ini saya akan kembali menceritakan seharian kisah saya berada kitchen kampus poltekpar makassar.
hari ini saya tiba di kampus pada pukul 06.45...
tetapi hari iini kami melakukan prepare pada pukul 10.15 yah sangat terlambat karena prodi kami seni kuliner sedang mengadakan Qurban Alhamdulillah...
prepare untuk hari ini sampai hari kamis nanti kelompok saya mendapatkan giliran pada menu main course, karena itu adalah aturan baru dari pak ical...mungkin minggu ini akan sedikit melelahkan karena mengolah main course membutuhkan tenaga lebih...
dan hidangan yang saya dan teman kelompok saya prepare adalah menu terong santan, pelecing sayur, daging rendang dan ayam bakar taliwang...dan hari ini saya mendapat bagian mem prepare daging rendang dan ayam bakar taliwang.
dan seperti biasa saya akan membagikan recipe dari hidangan yang saya buat
Daging Rendang
ingredients
1tbsp tamarind concrentrate (block form) or 2 tsp tamarind puree
2pcs onions
6pcs garlic cloves
1tbsp finally chopped ginger
6pcs long red chilli, seeded, chopped
500ml (2cups) coconut cream
1tsp ground turmeric
1tsp chilli powder
2tsp ground coriander
6pcs dried daun salam (optional)
2stalk lemongrass or 1 strip lemon rind
1tsp grated fresh galangal
1,5 beef chuck, blade or round steak, thinly sliced into strips
2tsp caster sugar
steamed white rice to serve
procedure
1. soak tamarind in 125ml hot water for 10 minutes. queeze to disolve pulp in the water, then strain, discarding seeds andfibre
2. meanwhile, put the onions, garlic, ginger, chillies and 125 ml of the coconut cream inyo a food processor and process until smooth. pour into a large saucepan and add remaining 375ml coconut cream. add 1/2 tsp salt, tumeric, chilli powder, coriander, daun salam, lemongrass and galangal, string to combine. add the meat and bring to the boil.
3. reduce heat to medium, add tamarind liquid and simmer until sauce has thickened, stiring occasionally. reduce heat to low and continue simmering for about 2 1/2 hours or until sauce is almost dry, stiring frequenly to ensure the mixture does not stick to the pan. when the oil starts to separate, add the sugar and stir to dissolve - allow the meat to cook in the oil until it becomes dark brown. serve with rice, one or two vegetable dishes, sambal and prawn crips.
note: * tamarind concentrate (block form) is available from asian food shops.
* daun salam leaves, also known as indonesian bay leaves, are available from indonesian food shops
ayam taliwang
ingredients
4 spring chicken
800gr each, opened butterfly style and completely deboned
2stalks lemongrass, bruised
4 salam leaved
3 kaffir lime leaved
750ml chicken stock
250ml coconut cream
salt to taste
1tbsp lime juice
oil for frying
spice paste
3tbsp coconut oil
1/4tsp black pepper
5-7 birds eye chilli sliced
70gr large red chilli, halved, seeded and sliced
70gr shallots, peeled and sliced
50gr garlic, peeled and sliced
40gr ginger, peeled and sliced
40gr galangal, peeled and sliced
40gr tumeric, peeled and sliced
1tsp pal sugar
1tsp prawn (shrimp) cake, roasted
procedure
1. brine chicken for 6 hours. keep refrigerated for 4 hoours, and the final 2 hours at room temprature.
2. to make the spice paste, combine all ingredients in a stone mortar or food processor and grind 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 bastimg.
3. 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.
4. place each chicken into a vacuum bag. add 10 ml of sauce and vacuum seal the bags
5. vacuum cook chicken or cook in a ziplock bag at 65°C for 50 minutes. temove 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 when fried or grilled)
6. bring cooking liquid back to a boil and reduce until the sauce thicken and the coconut cream start to break down
7. combine the reserved spice paste with a equal amount of coconut or vegetable oil. evenly brush chicken pieces with this marinade
8. grill the chicken over very hot glowing charcoals until golden brown. baste frequenly with basting mix on both sides to prevent the chicken from burning and to give the chicken a golden, shiny collour
9. serve with steamed rice and garnish as desired.
note: by adding 3 tablespoon of honey to your basting mix, you add a delicious flavour to this delicate dish.
itulah recipe dari ayam taliwang dan daging rendang semoga membantu...
hari ini prepare untuk besok selesai pukul 4.45 sangat lambat dan gc pun dilakukan pukul 5.15 dan selesai pukul 7.00 dan sembari menunggu lantai kering dan pengecekan ulang kami hanya duduk untuk beristirahat menunggu arahan pulang. dan kami pulang kerumah pukul 8.20 sangat lambat dari biasanya.
sekian untuk hari ini Assalamu alaikum Warahmatullahi Wabarakatuh.
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