daily activity english version 10

ASSALAMUALAIKUM


welcome back to my blog guys...


thank God today is still given a long, healthy life so that we are all protected by Allah. don't ever get bored to read my blog well guys hehe. I will tell you about my activities while in the kitchen from morning to evening. as usual I left for campus at 6:30 a.m., when I arrived there I went straight into the locker to store the bag and complete my grooming. after that I came out to oneline and was absent by the supervisor before entering the kitchen, then I returned oneline in the kitchen while waiting for my friend and supervisor to enter.


then the supervisor explains what will be made today by working regularly and cleanly as Sir Faisal said. after that as usual we were the one group to gather first to divide the tasks of who would prepare for tomorrow and who would do today to continue preparing yesterday. after discussing with group friends, my job is to do doing with my other friends. today I will cook "utan figure soup", I immediately took out the chicken meat in the chiller that was prepared yesterday. then I saute the chicken meat.

after that I gave the chicken meat to my friend and continued to make the soup, after all it was time to platting.

after plating the time shows 12.00 it's time to go to the mosque to do the dhuzur prayer service, then we take a break to eat, then continue general cleaning, go home.

recipe "SOSOK UTAN"

Ingridients :

- 1,4 kg Whole Chicken ,opened butterfly backbone removed and cut into 8 pieces. Remove all the bones
- 1,2 L Chicken stock
- 4 tbsp Oil
- 2 stalks Lemongrass,bruised
- 3 Kaffir lime leaves ,torn
- 300 gr Pumpkin ,cut into 3/4 cm cubes
- 200 gr Sweet corn kernels ,blanched

- 100 gr Spinach,cleaned

- 4 tbsp Lemon basil
- To taste Salt
- To taste Ground white pepper

Procedure:
1. Brine chicken pieces for 5 hours .

2.To make the spice paste ,combine all ingridients in stone mortar or food processor and grind into a very fine taste

3. Transfer the spice paste into a soup into a soup pot. add 3 tbsp stock and saute over medium heat untill fragrant.Cool take one third of the spice blend abd evenly marinate all chicken pieces.

4.In a non-stick pan ,heat 4 tbsp oil and quickly sear chicken pieces untill they are lightly golden on both sides.This will let a lot off delicious chicken flavour to the dish .Cool the chicken to room temperature and vacum seal in heat resistant plastic bags.Vacuum cook chicken at 65 derajat celcius for 5 minutes.Reserve liquid in the bag for the soup .

5.In soup pot,heat remaining two-third of spice blend,add lemongrass and kaffir lime leaves and saute untiil fragrant .Add pumpkin continue to saute untill pumpkins are evenly coated.

6.Fill soup pot with remaining chicken stock and bring to a boil.Simmer untill the pumpkin is three-quarters.Soft add sweet corn and continue to simmer untill the pumpkin is almost soft.Add spinach and bring back to simmer

7.Place the chicken pieces back in the broth,bring back to a simmer and season to taste with sliced lemon basil ,salt and white pepper.