11/04/2019
Assalamu'alaikum warohmatullahi wabarokatuh,
Hay guys, starting today on the fourth day, the last day we practiced this week, well today I have been better and my body has started to recover and is able to move again Today maybe I am still a little confused, because yesterday I did not join because of illness. And there is nothing to attend and attend in the kitchen to practice.
Okay, today we also started the practice and took out all the ingredients prepared by my group friends, and today's menu is Thai beef salad (yam Neua). Yesterday my friend had prepared liquid and sauce. And has cut up onion, garlic, cucumber, and other ingredients.
Meanwhile we began to roast beef cut into pieces using a grill. The roasting machine to be used is a little problematic, because the left side doesn't want to be activated, so that only the right side can deliver heat. While we were grilling, my other group friends tried to open the next part until it arrived in the end too.
After that, the roasting process was finished quickly, because the heat was complete for all the roasting machines, after finishing in Panggan, we also started to platting, we all learned to plating and vary the results of our plating. After finishing the plating, we are also ready to rest and eat. What is eaten for the national children's menu is the result of our practice today and today's menu is very tasty, because there are beef salads, gai tod takrai, and also tom yum.
Before we eat we explain the food of a group. Where is my friend sheren who will explain our menu today. After all groups have finished explaining, we also start to eat. After finishing eating, we did a large number of general cleaning, because of the consideration to go home there was an activity that would be carried out by the teaching lecturer in Bandung. Waiting for the lecture to be canceled / closed. being a large GC is being moved today, so today GC is being helped by friends from ADH. Too long.
After completing the GC, we also took a break while waiting for Oneline, after we finished oneline, we were given the task by the lecturer who conducted a survey of tourists who came to Makassar to visit and travel. By filling in the paper provided. We were divided into two groups. The first group surveyed restaurants, restaurants. While our group conducted a survey of tourists visiting tourist attractions in Makassar.
Alhamdulillah, so our activities today will bring benefits.
Wassalamu'alaikum warohmatullahi wabarokatuh.
RECIPE:
Ingridients :
1,4 kg Whole Chicken ,opened butterfly backbone removed and cut into 8 pieces. Remove all the bones
1,2 L Chicken stock
4 tbsp Oil
2 stalks Lemongrass,bruised
3 Kaffir lime leaves ,torn
300 gr Pumpkin ,cut into 3/4 cm cubes
200 gr Sweet corn kernels ,blanched
100 gr Spinach,cleaned
4 tbsp Lemon basil
To taste Salt
To taste Ground white pepper
Procedure:
1. Brine chicken pieces for 5 hours .
2.To make the spice paste ,combine all ingridients in stone mortar or food processor and grind into a very fine taste
3. Transfer the spice paste into a soup into a soup pot. add 3 tbsp stock and saute over medium heat untill fragrant.Cool take one third of the spice blend abd evenly marinate all chicken pieces.
4.In a non-stick pan ,heat 4 tbsp oil and quickly sear chicken pieces untill they are lightly golden on both sides.This will let a lot off delicious chicken flavour to the dish .Cool the chicken to room temperature and vacum seal in heat resistant plastic bags.Vacuum cook chicken at 65 derajat celcius for 5 minutes.Reserve liquid in the bag for the soup .
5.In soup pot,heat remaining two-third of spice blend,add lemongrass and kaffir lime leaves and saute untiil fragrant .Add pumpkin continue to saute untill pumpkins are evenly coated.
6.Fill soup pot with remaining chicken stock and bring to a boil.Simmer untill the pumpkin is three-quarters.Soft add sweet corn and continue to simmer untill the pumpkin is almost soft.Add spinach and bring back to simmer
7.Place the chicken pieces back in the broth,bring back to a simmer and season to taste with sliced lemon basil ,salt and white pepper.
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