15/08/2019
Assalamu'alaikum Warohmatullahi Wabarokatuh,
Bismillahirrohmanirrohim, hai guys hari ini seperti biasanya kami datang di pagi hari jam 07:00, setelah itu kamipun langsung doing kelompok kami hari ini adalah membuat soup tomyam gong dan pho bo. saya dan resky amaliyah kemari telah prepare semua bahan bahan pembuatan pho bo dan kamipun telah meng sous vide daging untuk phobo. kecuali bihun karena ternyata bihun telah habis sehingga kami keluar untuk mencari bihun. setelah kami kembali ke kitchen kami melanjutkan kegiatan kami. akan tetapi salah satu dari kami melakukan kesalahan sehingga kegiatan kami di kitchen di hentikan bagi kelas kami dan di ganti oleh kakak kelas kami untuk melanjutkan menu pada hari ini.
kesalahan yang kami lakukan bukan hanya satu kesalahan saja akan tetapi di hari hari sebelumnya kami juga melakukan kesalahan sehingga pada hari ini kami dikeluarkan di kitchen. kami sangat merasa bersalah karenaa melakukan kesalahan tersebut. ditambah lagi tugas tugas yang belum selesai, hmmm mungkin ini adalah salah satu pelajaran bagi kami supaya kami lebig hari hati dalam membuat produk dengan memerhatikan metode metode memasak yang benar serta lebih waspada dalam melakukan kegiatan. dan tidak lupa untuk selalu menggunakan waktu dengan sebaik baiknya.
mungkin seperti ini saja cerita saya pada kesempatan hari ini karena kami hanya berada di kitchen sekitar kurang lebih 3 jam saja. setelah itu kami pulang dan intropeksi diri.
wassalamu'alaikum Warohmatullahi Wabarokatuh.
RECIPE PHO BO:
1. INGREDIENTS:
~ beef broth 3 l
~ fresh ginger root 12 sliced
~ lemongrass, coarsely chopped 3 stalk
~ shallots, sliced thin 180 gr
~ cinnamon stick 1 pcs
~ nuoc nam ( vietnamese fish sauce ) or nam pla ( thai fish sauce ) 90 ml
~ salt to taste
~ beef tenderloin or other beef steak 750 gr
~ rice stick 750 gr
- GARNISHES:
~ shallots, sliced thin as desired
~ mung bean sprouts as desired
~ fresh mint leaves as desired
~ fresh cilantro leaves as desired
~ red chilies, seeded and sliced thin as desired
~ lime wedges as desired
~ chile paste with garlich as desired
2. PROCEDURE:
~ combine the broth, ginger, lemon grass, shallots, and chinnamon stick in a stock pot. simmer 30 minutes.
~ strain. discard the solids.
~ add the fish sauce.
~ taste and add salt if nacassary.
~ partially freeze the beef to make it easier to slice.
~ slice the beef into paper-thin slices.
~ just before service, drop the rice stick into boiling water bring the water back to a boil and drain immediately.
~ for service, bring broth back to a boil.
~ place each garnish in a separate bowl and arrange on the dining table.
~ place 2 oz ( 60 gr ) beef slices in the bottom of each soup bowl.
~ ladle 8 fl oz ( 250 ml ) broth over the beef sliced. the boiling broth cooks the beef in moments.
~ add rice noodles to the bowl.
~ allow guest to help themselves to garnishes to flavor soup as desired.
RECIPE PHO BO:
1. INGREDIENTS:
~ beef broth 3 l
~ fresh ginger root 12 sliced
~ lemongrass, coarsely chopped 3 stalk
~ shallots, sliced thin 180 gr
~ cinnamon stick 1 pcs
~ nuoc nam ( vietnamese fish sauce ) or nam pla ( thai fish sauce ) 90 ml
~ salt to taste
~ beef tenderloin or other beef steak 750 gr
~ rice stick 750 gr
- GARNISHES:
~ shallots, sliced thin as desired
~ mung bean sprouts as desired
~ fresh mint leaves as desired
~ fresh cilantro leaves as desired
~ red chilies, seeded and sliced thin as desired
~ lime wedges as desired
~ chile paste with garlich as desired
2. PROCEDURE:
~ combine the broth, ginger, lemon grass, shallots, and chinnamon stick in a stock pot. simmer 30 minutes.
~ strain. discard the solids.
~ add the fish sauce.
~ taste and add salt if nacassary.
~ partially freeze the beef to make it easier to slice.
~ slice the beef into paper-thin slices.
~ just before service, drop the rice stick into boiling water bring the water back to a boil and drain immediately.
~ for service, bring broth back to a boil.
~ place each garnish in a separate bowl and arrange on the dining table.
~ place 2 oz ( 60 gr ) beef slices in the bottom of each soup bowl.
~ ladle 8 fl oz ( 250 ml ) broth over the beef sliced. the boiling broth cooks the beef in moments.
~ add rice noodles to the bowl.
~ allow guest to help themselves to garnishes to flavor soup as desired.
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