today I arrived early with my friend at 5:30 a.m., when I arrived at the campus I and my friend entered the kitchen to store my bag. and immediately released the food ingredients that had been prepared yesterday. after that I immediately took a blender to smooth the food that I wanted to puree. After that the supervisor told us to oneline because it would do an attendance and check our grooming and tools. then the class leader prepares to pray before carrying out the activity. The supervisor told us if the work had to be neat, clean, then the supervisor told us to go back to doing the work.
me and my friend will make Indonesia breakfast, which is seafood fried rice, seafood fried noodles, and chicken porridge. then I will make Taliwang fried chicken for complementary fried rice. After that I mix the ingredients that have been mashed into the chicken, then mix until equally. after that I add a little white stock so that the stock will later seep into the spices.after that I mix sticky rice flour, then prepare a pan to fry the chicken. after finishing the fried chicken, I helped my group friends because the porridge for chicken porridge was still in the cooking process.
well, all of them are ready, the other groups have already been plating the food, it's time to display in the restaurant. After displaying the time, the food is down to the restaurant because today's menu is a buffet. After that we all rested to eat before general cleaning. because the supervisor will share the general cleaning assignments, at 12.00 o'clock in the afternoon it's time to pray the dhuzur, then go back to the kitchen for general cleaning.
ingredients :
800gr chicken
2 stalks lemongrass,bruised
4 bay leaf
3 kaffir lime leaves
750 ml chicken stock or water
250 ml coconut cream
secukupnya salt
1 tbsp lime juice
4 sbsp rice flour
as needed oil for frying
spice paste :
3 tbsp coconut oil
1/4 tsp blackpepper
5-7 bird's eye chillies,sliced
70 gr large red chillies,seeded and sliced
70 gr shallots, peeled and sliced
50 gr garlic, peeled and sliced
40 gr ginger, peeled and sliced
40 gr galangal, peeled and sliced
40 gr turmeric
1 tsp palm sugar
1 tsp shrimp paste, roasted.
procedure :
1. brine chicken for 6 hours, keed refrigerated for 4 hours and final 2 hours at room temperature.
2. to make the spice paste, combine all ingredients in a stone mortar or food processorand grind into fine paste. transfer ground spices into a heavy saucepan, add lemongrass, bay leaf and lime leaves and slowly heat until spices are fragrant and soft. reserve one quarter cup of spices paste for basting.
3. fill the saucepan with chicken stock, bring back to a boil and simmer for 10 minutes. add coconut cream and bring back to a simmer. season to taste with salt. allow sauce to cool. add 1 tbsp lime juice.
4. vacuum cook chicken or cook in a ziplock bag at 65 °C for 50 minutes. remove chicken from cooking liquid and place on a rack and allow it to rest for 45 minutes.
5. bring cooking liquid back to a boil and reduce until the sauce thickens and the coconut cream starts to break down.
6. combine the reserved spice paste with an equai amount of coconut or vegetable oil. evenly brush chicken pieces with this marinated.
7. dush chicken evenly white rice flour and deep-fry over high heat ( 180 °C ) until golden brown. this sould only take 2 minutes. drain on paper towel
8. serve with rice and garnish as desired.
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