23/04/2019
Assalamu'alaikum warohmatullahi wabarokatuh,
Welcome to this one blog, ok guys, today is entering the second day. So, we will continue the practice of the rotation menu, yesterday we prepared all the ingredients to be used today. Our menu today is sosok Utan, and Nasu Cemba. that is the menu of soup and the main course that will be served later in the day and is a food from southern Sulawesi.
As usual before we practice, we do onelines and packing by seniors and grooming checks. After that we returned oneline in the kitchen because there was delivery from seniors regarding our menu today. After doing oneline, we also started to work, yesterday we prepared Nasu Cemba materials and the figure of Utan, so we just had to divide the part that will work on the figure of sosok Utan and Nasu Cemba.
My group friends worked on and finished making the figure of sosok Utan, while I and another friend from Enrekang helped the main course group to finish making Nasu Cemba. The cooking process of Nasu Cemba this time is somewhat different from the way we are in the village, because the method we use now is rather long and takes about 3 hours.
After everything is finished, we also start doing the plating, but we haven't done it yet. because, not enough time to get tenderness in the meat, we started to cook the meat from nine o'clock so to get softness and taste in the nasu cemba we had to cook it until 12 o'clock. While the food was given to guests around 11 o'clock, but nasu cemba was not finished and Alhamdulillah, the guests are still patient waiting until Nasu Cemba cooks. After that, we prepare a menu for tomorrow, namely norimaki sushi.
Today we made a mistake because almost all of us rested not yet in time, so the food was late for guests, so the consequence was that we had to do a large general cleaning, and we could only regret our actions, so we started issuing nasu cemba around 12 : 30 and after that we rested to perform the midnight prayer together.
After completing the prayer, we are oneline and as for delivery from technical experts before we do general cleaning, today we are GC from utensil equipment to equipment, or more clearly all the equipment and parts of the kitchen. After that we took a short break to get ready to pray. Then resume GC after prayer.
Thus our activities on this day, hopefully there will be wisdom behind it all.
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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