Today is the first day of practice on the third week after mid semester.
This week, we are still learning about Menu Rotation 2. It's the same as last week. Tomorrow will be good. Because the menu we will prepare today is Indonesian Food. Waah. Of course its favorite everyone.
Today i went form dormitory to the kitchen at 07.00.
at 08.00, we started oneline. after attendance we come in kitchen and gathering in the main kitchen. then we begin to divide the menu into several group. And today we will prepare Rotation Menu 2.3. that Indonesian Food. And our group got Appetizer. and the name of our mane is Jalangkote.
Then, we began to prepare the material contained in the recipe, Including :
Ingredient For dough
All purpose flour. 1000 gr
Salt. to taste/as needed
Hot oil. 20 ml
Water. 400 ml
Procedure:
1.Combine all ingredient and knead into a smooth, soft, elastic dough.
Cover with a kitchen towel and allow testing on tabletop for 30 minutes.
2. Divide dough into 50 gr balls. In marble slab roll out round; 10 cm diameter and 3 mm thin
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:
After all preparation is complete, we then help other groups. until the Adzan Dzuhur, we rested and take a Dzuhur pray.
After prayer we then eat together.
After eating, we are then ready to do General Cleaning. But the General Cleaning is paused with the Reverend Adzan Ashar. we then take Asr prayer after the GC, we then areitrahat waiting for the oneline, pray and go home.
1. Heat oil in shallow crying pan, add shallots and garlic and saute over medium heat until fragrant.
2. Add minced beef, mix well and continue to saute over high heat until meat changes color.
3. Add sliced carrots, potatoes, bean sprouts, glass noodles, and leek
and mix well. Continue to saute over high heat for one minute.
4. Add vegetable stock, mix well and continue to saute for one more minute. Season to taste with nutmeg, salt and pepper. Cool.
5. 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.
6. Deep fat fry vegetable pockets at 15° celsius until golden brown. Drain on paper towel and serve together with chili sauce.
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:
1.Heat oil in shallow frying pan . add shallot, garlic, chillies, and saute over medium heat until fragrant.
2. Add water, vinegar, sugar and salt; bring to boil and simmer over low heat for 5 minutes.
We started making the dough until it was soft,smooth and elastic.
Place the filling on the dough and shape the jalangkote
The results are more or less
After all preparation is complete, we then help other groups. until the Adzan Dzuhur, we rested and take a Dzuhur pray.
After prayer we then eat together.
After eating, we are then ready to do General Cleaning. But the General Cleaning is paused with the Reverend Adzan Ashar. we then take Asr prayer after the GC, we then areitrahat waiting for the oneline, pray and go home.
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