Assalamu'alaikum warohmatullahi wabarokatuh,
Hello guys today is the second day we practice about menu rotasi II. and than today we doing for make beef rice bowl and yesterday we have prepare all ingredients, and yesterday my team have make sauce for beef, we make black pepper sauce.
Now me and my friends prepare to cooking the rice for beef rice bowl, abd i want to say thank's to aswan because, he has help me to cooking the rice. After the rice is cooked, me and aswan prepare menu rotasi II.2 and menu rotasi II.3, menu rotasi II.2 we make dessert (mango sticky rice or khao neow ma muang), and appetizer we make (jalangkote).
Today me and aswan prepare ingredients the jalangkote for tomorrow, and now i make the dough of jalankote. The ingredients for make the dough jalankote is all purpose flour, sakit, hot oil, and water. Than my friend prepare to make material contents and suuce for jalangkote.
After that we break for pray and eat, and then we do GC, and thank's for today.
Wassalamu'alaikum warohmatullahi wabarokatuh,
Recipe jalankote:
A. Ingredient For dough
- all purpose flour. 1000 gr
-salt. to taste/as needed
- hot oil. 20 ml
-water. 400 ml
~~ procedure:
- combine all ingredient and knead into a smooth, soft, elastic dough. Cover with a kitchen towel and allow testing on tabletop for 30 minutes.
- divide dough into 50 gr balls. In marble slab roll out round; 10 cm diameter and 3 mm thin
B. ingredient for filling
- coconut or vegetable oil 45 ml
- garlic, peeled and chopped. 20 gr
- shallots, peeled and chopped. 40 gr
- minced beef. 150 gr
- carrot, peeled, finely sliced, blabched. 100 gr
- potatoes, peeled, finely sliced, blanched. 200 gr
- bean sprouts, cleaned, blanched. 50 gr
- glass noodle( soun), to soften place into deep bowel and pour boiling water over. Allow to soak for one minute. Drain water and cool noodles. 25 gr
- leek, finely sliced. 100 gr
- hard boiled egg, peeled cut wedges 2 pcs
- vegetable stock. 50 ml
- ground nutmeg. 2 pinches
- salt and pepper. to taste
~~ procedure:
- heat oil in shallow crying pan, add shallots and garlic and saute over medium heat until fragrant.
- add minced beef, mix well and continue to saute over high heat until meat changes color.
- add sliced carrots, potatoes, bean sprouts, glass noodles, and leek and mix well. Continue to saute over high heat for one minute.
- add vegetable stock, mix well and continue to saute for one more minute. Season to taste with nutmeg, salt and pepper. Cool.
- to prepare the pockets place one table spoon of filling into the center of the pastry rounds. Top with 1 egg wedge. Brush edge of dough with egg wash, fold dough over the vegetable filling and press evenly down.
- deep fat fry vegetable pockets at 15° celsius until golden brown. Drain on paper towel and serve together with chili sauce.
C. Ingredients for sauce
- coconut or vegetable oil. 45 ml
- red chillies, halved, seeded, chopped. 70 gr
- bird's eye chillies, chopped. 5 gr
- garlic, peeled and chopped. 30 gr
- shallots, peeled and chopped. 15 gr
- water. ( optional vegetable stock). 200ml
- white sugar. 10 gr
- rice vinegar. 1 tbsp
- salt to taste. 1 pinch
~~ procedure:
- heat oil in shallow frying pan . add shallot, garlic, chillies, and saute over medium heat until fragrant.
- add water, vinegar, sugar and salt; bring to boil and simmer over low heat for 5 minutes.
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