Daily Activiy day 01

Daily Activity Report

Minggu ke-1

06-Februari-2018

Assalamualaikum, minggu ini setelah sepulang dari traning kami kembali ke kempus dan kembali beraktivitas seperti biasa, minggu praktik di hari pertama ini saya mendapatkan menu lokal yaitu celebes, dengan menu soup yaitu, sop saudara dan pallu’ cella untuk 60 porsi buvet.

Bahan telah di siapkan sehari sebelumya, seperti bumbu-bumbu basah dan daging yang akan di masak untuk hari ini telah di siapkan, maka hari ini tinggal menumis bumbu kemudian memasak soup tersebut.

Soup yang kami buat hari ini lumayan berhasil walaupun komentar beberapa dosen yang mengatakan kurang sedikit asin, tetapi rasa dari soup kita sudah bagus.

Hari ini kami juga sudah menyiapkan beberapa bahan untuk eropan menu besok, kami mendapatkan bagian Main cours yaitu Spagheti Bolognaise, turky roast dan vegetable tagilatte.

Assalamualaikum , this week after we come from traning, we back to campus and do daily activity like usely, practic week in first day i get lokal menu celebes, with menu is Soup sodara and Pallu Cella soup for 60 porsion.

Ingredients have been ready from yesterday, like spices and meat we want to cooked today have ready, and today just saute spices and cook the soup.

We today can make a soup not too perfect and some comment from my lecture say must give little bit salt again, but taste from soup as have good.

Today we have pripere ingredients for eropan menu tomorrow, we get main cours menu, thats menu is Spaghetti bolognise, turky rost, and vegetable tagilatte.

Sop Sodara

Ingredients:

·         1Kg beef shoulder or brisket cut into 500g pieces

·         250gr fried beef lung

·         4-5liters beef stock

·         5kaffir lime leaves bruised

·         10cm Cinnamon stick

·         150ml Evaporated milk 

·         3tbsp vegetable or coconut oil for frying

Garnish:

·         2tbsp fried shallots

·         100gr Glass noodles, soaked in warm water for 15 minuts

Spice Paste:

·         2tbsp coconut oi

·          60gr shallots peeled and sliced  

·         30gr garlic peeled and sliced

·          10gr galangal peeled and finely sliced

·          30gr ginger and finely sliced

·          100gr large red chilles halves seeded and sliced

·          20gr candlenuts roasted and crushed

·          1/2tbsp shrimp paste

·         1tbsp coriander seeds roasted and crushed

·         1tbsp cumin seeds roasted

·         1/2tbsp nutmeg ground 

·         1/4tbsp black papper crushed 

·         2stalks lemongrass bruised

·          2 salam leaves

·          30gr Tamarind pulp soaked in 150 ml warter for 10 minuts . strain through a fine sieve 

·         1/2 tsp salt to taste

·          3 tbsp vegetable or coconut oil for frying

PROCEDURE

• To make the spice paste, combine all ingredients except lemongrass, salam leaves and tamarind in stone mortar or food processor and grind into a very fine paste. place ground ongredients into a pressure cooker, add remaining ingredients except tamarind juice and saute over medium heat until spices are fragrant.
• fill the cooker with beef stock and bring to boil ( in traditional south sulawesi cuisine cooks would use the water in which the rice was soaked in for 20 minutes before cooking ) add kaffir lime leaves, cinnamon stick and strained tamarind juice 
• heat 3 tablespoon of oil in fraying pan and quickly brown the beef shouder evenly on each side . this will add a meatier flavor to the broth
• place meat into beef soup, bring back to boil , and skim of scum
• pressure cook at a gauge pressure of 1 bar/15 psi for 75 minutes. start timing when full pressure is reached. let the cooker cool for 30 minutes 
• remove cover , take out meat and into small bite size pieces and warm in beef soup before serving
• add evaporated milk to beef soup and simmer over low hear for 10 minutes . season to taste with salt and a generous squeeze of lime juice .garnish soup with glass noodles, potato patties , fried shallots, sliced spring onions and fried beef lunge
• serve with rice cakes or steamed rice and spicy tomato sauce 

Pallu Ce'lla

Ingredients:

·         1,2kg whole fish , cleaned and sliced 2 cm thick 

·         to taste salt

·         2tbsp lime juice + more to taste

·         6tbsp coconut oil

·         75gr shallots, peeled and finally sliced 

·         35gr garlic, peeled and finally sliced

·         30gr dried sour mengoes, washed and dried

·         800ml seafood stock 

·         to taste ground white papper 

·         a handful finely sliced spring onions

spice taste

·         600gr large red chillies, halved, seeded and sliced 

·         3-5 bird's eye chillies, finely sliced 

·         30gr turmeric , peeled and finely sliced

PROCEDURE

1. To make the spices paste, combine chillies and turmeric in a stone mortar or food processorand grind into a fine paste, reserve one-third of the spices paste to marinate the fillets
2. season sliced fish with salt and lime juice and rub evenly with one-third of the blend. heat 3 tbsp vegetable oil in sauce pan and quickly sear a fishslice ( 10 secound on each side ) vacuum cook
3. heat 3 tbsp oil in a soup pan . addsliced and garlic and sauce for 2 minutes medium heat 
4. add remaining ground spices and countinue to saute until fragrant . add sour mangoes and saute for 1 minutes
5. fill up with stock and bring to simmer for 5 minutes season to taste with salt , white papper and lime juice
6. arrage fish fillet in soup bowl and fill up with soup garnish with sliced spring onions