Assalamu'alaikum warohmatullahi wabarokatuh,
Hello friends, ok welcome to my blog yah, today is the first day we practice and alhamdulillah, we feel so happy because we back to kitchen for study, ok i go to campus at 06:15 and finish 06:30. After we finish in the campus, before join in the kitchen we oneline and ceck grooming by senior. And the menu for today is Celebes food.
I and aswan prepare whole chicken, and the bones from this chicken we use to make chicken stock, for stock soup sosok utan, after we prepare all ingredients after that we prapare for nasu cemba menu main course for tomorrow.
After all is finish we are GC, today i gc in Steward with idong, putra, and Clarissa Maheswari, after the tools is clean, we help my friends for gc on main kithen. Next we prepare to pray, and we follow ta'lim ba'da ashar in moque campus and finish at 17:30. After that we come back in the kitchen for one line
After one line we back to our home.
And thak's for you all team
Wassalamu'alaikum warohmatullahi wabarokatuh
Recipe sosok utan:
~ ingredient:
- whole chicken, opened butterfly, backbone removed, and cut into 8 pieces. Remove all the bones. 1,4 gr.
- chicken stock. 1,2 L
- oil. 4 tbsp
- lemongrass, bruised. 2 stalk
- kaffir lime leaves, Torn. 3
- pumpkin, cut into ¾ cm cubes. 300 gr
- sweet corn kernels, blanched. 200 gr
- spinach, clened. 100 gr
- lemon basil( kemangi) finely sliced. 4 tbsp
- salt. to taste
- ground white pepper. To taste
~ spice paste:
- Vegetable oil. 3 tbsp
- garlic, peleed and sliced. 50 gr
- dried prawn paste(prawn) paste (terasi), roasted. ½ tsp
- crushed white pepper. ¼ tsp
- bird's eye chillies, finely sliced. 5-7
~ procedure:
- brine chicken pieces for 5 hours. (See recipe brine)
- to make the spice paste, combine all ingredients in a stone mortar or food processor and grindinto a very fine taste.
- transfer the spice paste into a soup pot. Add 3 tbsp stock and saute over medium heat until fragrant. Cool. Take one-third of the spice blend and evenly marinate all chicken pieces.
- in a non-stick pan, heat 4 tbsp oil and quickly sear chicken pieces until they are lighly golden on both sides. This will let a lot of delicious chicken flavour to the dish. Cool the chicken to room temperature and vacuum seal in heat resistant plastic bags. Vacuum cook chicken at 65°C for 5 minutes. Reserve liquid in the bag for the soup.
- in soup pot heat remaining two third of spice blend, add lemongrass and kaffir lime leaves and saute until fragrant. Add pumpkin continue to saute until pumpkins are evenly coasted.
- fill soup pot with remaining chicken stock and bring to a boil. Simmer until the pumpkin is three-quarters soft. Add sweet corn and continue to summer until the pumpkin is almost soft. Add spinach and bring back to a summer.
- place the chicken pieces back in the broth, bring back to a summer and season to taste with sliced lemon basil, salt and white pepper.
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