daily activity (konro bakar & sambal tomat)

Assalamualaikum warahmatullahi wabarakatuh

Hari ini adalah hari kedua saya berpraktik di kitchen kampus poltekpar Makassar. Seperti biasa saya akan menceritakan kisah saya seharian kitchen hari ini dan semoga pembaca tidak bosan dengan cerita saya…selamat membaca

Saya tiba di kampus pukul 6.10 saya datang lebih cepat karena untuk melanjutkan prepare dihari kemarin yang harus dikerjakan cepat tapi sebelum melakukan pekerjaan saya sarapan dengan bekal yang saya bawa dari rumah… setelah sarapan saya langsung bersiap melakukan pekerjaan.

Hari ini menu Indonesian buffet yang akan disajikan di restaurant sambil mempersiapkan menu untuk celebes buffet yang akan disajikan besok… sekedar informasi untuk hidangan konro bakar telah di sous vide dari kemarin karena konro baakar menggunakan short ribs yang mengharuskannya di sous vide selama 36jam.

Dan juga prepare untuk hari ini tidak terlalu banyak karena sebagian prepare untuk celebes buffet telah dilakukan kemarin. Sambil menyiapkan makanan tiba-tiba kami diperintahkan untuk oneline oleh chef Aldino…chef dino memberi tahu kami tentag apa yang harus kami lakukan selama praktek dan juga memberi target bahwa pada pukul 11.30 semua makanan sudah harus ready.

 Konro bakar

Ingredients

·         8 beef short ribs evenly cut and cleaned

·         3 liters beef stock

·         4 salam leave (optional fresh or dry kaffir lime leave)

·         50gr tamarind pulp soaked in 200ml warm beef stock for 10 minutes

·         50gr freshly grated coconut, roasted golden. This is the best done in a non stick pan. Heat 2 tbsp of coconut or vegetable oil, add grated coconut and roast until golden over medium

·         Heat, while frequently stiring. (optional use desiccated coconut)

·         1 pinch salt and crushed whte pepper to taste.

Spice paste

·         50ml coconut or vegetable oil

·         120gr shallots, peeled and slice

·         40gr garlic, peeled and slice

·         30gr black nut (keluak)

·         40gr galangal, peeled and sliced

·         30gr ginger, peeled and sliced

·         2 stalks lemongrass bruised and finely sliced

·         3 salam leaves (optional fresh or dry kaffir lime leaves)

·         ½ tsp whitepepper corns crushed

·         1 tsp coriander roasted golden and crushed

Procedure

1.       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 discards  the water. Rinse beef ribs quickly under running water, dry ribs well.

2.       For the spice paste combine all ingredients excepts the oil and the salam leaves in a stone mortar or food processor and grind until very fine

3.       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

4.       Fill pot with beef stock and bring to simmer. Strain tamarind pulp through a very fine sieve into beef stock. Add roasted coconut and beef ribs and bring to boil.

5.       Bring to a boil and cover with the pressure cooker lid and bring to full pressure pf 1 bar/ 15psi. once the pressure cooker starts to relase 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 starts once full pressure is reached. After 90 minutes turn off heat and allow cooker to cool and to de pressurize for 30 minutes

6.       Open cooker, remove ribs from stock and allow frying for 30 minutes. Strain soup and reason to taste with salt and pepper

7.       Grill short ribs over very high hrat golden brown, frequenly basting with a little coconut or vegetable oil. Once golden grilled season with salt and crushed white pepper

8.       Garnish ribs with fried shallots and finely slice leek abd Chinese celery. Serve a bowl with beef soup in which the ribs where cooked on the side. Absolute essential as a condeiment is a creamy peanut dip and a spicy chili sauce.

Sambal tomat

Ingredients

·         150ml vegetable oil

·         200gr shallots, peeled and sliced

·         100gr garlic, peeled and sliced

·         375gr red chllies, seeded and sliced

·         375gr birds eye chillies, left whole

·         50gr palm sugar, chopped

·         1 ½ tbsp shrimp paste, roasted

·         750gr tomatoes, peeled and seeded

·         1tbsp lime juice

·         To taste salt

Procedure

1.       Heat oil in heavy saucepan oven moderate high heat. Add shallots and garlic, saute until golden

2.       Add chillies and saute until chillies are soft, then add palm sugar and shrimp paste. Saute until sugar caramalises

3.       Add tomatoes and saute until tomatoes are soft. Remove from heat and leave to cool. Add small amounts of water if dry

4.       Coarsely grind cooled ingredients using a mortar and pestle or a blender (processor)

5.       Adjust sauce to taste with lime juice and salt before serving.

Tepat pukul 11.30 makanan telah ready dan ternyata restorant baru akan buka setelah sholat dzuhur, maka dari itu kami kembali menaruh makanan di atas stove dengan api kecil untuk menjaga makanan tetap panas….setelah makanan dikeluarkan di restorant kami diberi waktu untuk makan terlebih dahulu, setlah makan seperti biasa kami melkaukan general cleaning .

General cleaning hari ini selesai tepat waktu dan kami pulang kerumah pun sebelum matahari terbenam. Itulah kisah untuk hari ini semoga dapat membantu dan memberi pengetahuan tentang bagaimana itu dunia dapur….Wassalamualaikum Warahmatullahi Wabarakatuh.