Here I will share my activities from morning to evening in the kitchen :)
I left for campus at 6:30 a.m. when I arrived there, I immediately saved my belongings in the locker and completed my grooming. While waiting for another friend to come I read the recipe and what menu will be prepared today.
After that, the time showed 08.00 when it was time for Oneline to enter the kitchen. Then the supervisor signed us and checked our grooming. Then we oneline back in the kitchen while waiting for the supervisor and other friends to come in. This week is still the rotation menu practice, rotation 2.
Then the supervisor explained what was going to be done today and the supervisor also shared which group got the appetizer, soup, main course, and dessert. And my group got the main course, the beef rice bowl :). After that sir faisal came to explain about presto, then sir faisal also did doing how to cook brown stock using presto. Then we were all told to disperse and do the work that had been shared earlier by the supervisor. My friend and I will prepare a beef rice bowl for tomorrow. Then I prepared carrots, and broccoli while inputting the items taken. After that, I went to a group friend. I saw him making his beef rice bowl sauce.
When it was 11:00 a.m., we were all told to take a break while waiting for the dhuzur prayer, then my friend and I went to eat 😂 because we were all hungry and today the nation's children were not there either. After that I went straight to the mosque for duhur prayers. After that, I went back to the kitchen to prepare it which wasn't finished yet. And I took the meat to slice it while inputting it if it wasn't input sir. Faisal would be furious after the meat slice has been cut it's time for general cleaning. then go home.
Recipe "BEEF RICE BOWL"
Ingredients
- 400 gr beef short ribs (or sirloin, or tenderloin) ,thinly sliced
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp miso
- 1/2 sugar
- 1/8 tbsp black pepper powder
- 1 tbsp vegetable oil
- 1/2 pcs onion slice
- 500 ml chicken stock
- 1/2 pcs brocoli or cauliflower (separated and cut to bite size )
- 2 pcs small carrot,sliced
- steamed rice
Procedure
- to slice beef thinly, place fresh beef in the freezer for 20 minutes, or use half-thawed beef. Slice along the grain into 1/16 inch (2mm) thick pieces (or as thin as possible).
- cut and prep veggies
- combine light soy sauce, japanese sake, oyster sauce, miso, sugar, and black pepper in a small bowl. Mix well and set aside.
- heat vegetable oil in a large skillet over medium heat until warm. Add onion. Cook and stir until soft, about 2 minutes.
- add chicken stock and the mixed sauce. Cook until bringing to a boil.
- spread beef slices in the skiller. Cook until bringing to a gentle simmer and immediately turn to low heat.
- simmer uncovered until beef turns tender and the sauce thickens, for 40 to 50 minutes.
- while simmering the beef, bring a pot of water to a boil. Add brocolli and carrots. Cook until just soft. Drain and set aside.
- add rice to serving bowls. Top with brocolli and carrots on one side, and the beef on the other side. Drizzle with the beef sauce. Server warm.
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