Daily report English version 12

28/02/2019

ASSALAMU'ALAIKUM WAROHMATULLAHI WABAROKATUH,

HAY GUYS WELCOME back to my blog, hmm today is last day we practice in this week, and today i go to in this campus at 06:00, because today we make red bean soup, yesterday we have prepare all ingredients,

And alhamdulillah today my team make red bean suop is easily,

How to make sop kacang merah:
- combine the galingale and 100 ml water in small pan. Summer for two minutes. Cover, let stand for at least 15 minutes. Drain and reserve the liquid, chop the root.
- heat the peanut oil in a sauce pan, add the onion, shallot, chopped ginger and garlic. Cook over low heat until soft, but not browned (10-15 minutes) stirring often. Add 300 g kifney beans to the saucepan, toss for two minutes. Add the stock, galingale and reserve liquid.
- bring to a boil, then trun down heat and summer, covered, until a vegetable are very soft about 15 minutes.
- with a slotted spoon, transfer the solids from the sauce pan to a blender or processor. Puree until smooth, gradually adding the liquid. Press through a sieve.
- return the soup to the sautepan, ada the coconut milk and simmer for 5 minutes. Season with salt and pepper.
- distribute the remaining beans beans among 4 small bowls. Ladle in the soup. Springkle a few Chilli and gingger julienne over each ( serve the remainder separately in a small dish ). Garnish each bowl with a coriander spring.

ingredients sop kacang merah:
- dried galingale. (2 sliced)
- peanut oil.   (1 1/2 tbsp)
- chopped onion. (75 g)
-chopped shallots. (75 g)
-chopped fresh ginger. (50 g)
-garlic,finely chopped.  (2 tsp)
-dried red kidney beans, cooked. (400  g)
- chicken stock. (825 ml)
- unsweetened coconut milk.  (100 ml)
-salt and pepper.   ( to taste )
-red chilli pepper,seeded and deveined.  (1 tbsp)
-fresh ginger, julienne.  ( 1 tbsp)
-springs coriander.   (4)

THANK'S AND SEE YOU NEXT TIME

ASSALAMU'ALAIKUM WAROHMATULLAHI WABAROKATUH