Assalamualaikum warohmatullahi wabarokatu
Culinary art !!!
Halooo teman, wah pagi ini ternyata masih ada bulan yang sangat jelas loh, burung bersiul-siul mengiringi langkahku ke kampus, alhamdulillah saya sudah sampai ke kitchen, teman-teman yang mengatur alatnya pun sudah beres ;)
Kami oneline di salah satu section kitchen yaitu main kitchen, yang akan kami praktekkan hari ini adalah Tom Yum Goong dan Konro bakar.
Di kolompok saya ada yang membuat Tom Yum dan ada juga yang membuat Konro bakar.
Karena kemarin saya telah mempersiapkan bahan dari Tom Yum Goong, saya bagi tugas lagi dengan temanku untuk membuat Tom Yum Goong.
Kemudian membuat konro bakar, Iga yang sudah di blanch bersama bumbu lain saya tiriskan kemudian saya bakar. setelah semua selesai dan sisah menunggu di plating, dan yang buat se isi kitchen khawatir deg-degan karna ini setiap menu yang kita buat akan di explain di ruangan office.
Alhamdulillah apa yang telah kami praktekkan hari ini telah selesai, sekarang waktunya kami melakukan general cleaning bersama-sama.
TOM YUM GOONG
INGREDIENTS :
100 ml water
2 stalks Fresh lemongrass cut into 1 inch 2 stalks pieces; or 2 pc dried
3 Slices Fresh galangal root (smashed)
3 Fresh kaffir lime leave
1 tbsp Tamarind paste
1tbsp Fish sauce
300 gr Shrimps, medium to large size, shelled and deveined; butterfly if | desired
12 Thai chili peppers
1/2 pcs Small white onion, cut 1/4 inch | slices
2 tbsp Roasted chili paste
1 Can straw mushrooms
1 pcs Ripe tomatol
1 pcs Lime, squeezed
2 springs Fresh cilantro
PROCEDURE :
1.Bring water to boil over high heat in a medium-sized saucepan.
2.Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes..
3.Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste
4.Garnish with cilatantro, roasted whole chili peppers and a splash of coconut mik if desired and serve hot.
KONRO BAKAR (GRILLED BEEF RIBS)
INGREDIENTS :
8 Beef short ribs evenly
3 L Beef stock
4 Bay leaf (optional fresh or dry kaffir lime leaves)
50 gr Tamarind pulp soaked in 200 ml warm beef stock for 10 minutes
50 gr Freshly grated coconut, roasted goiden. This is best done in a non- stick pan. Heat 2 tbsp of coconut or vegetable oil add grated coconut and roast until golden over medium heat, while frequently stirring. (optional use desiccated coconut).
1 pinch Salt and crushed white pepper to taste Spice paste :
50 ml Coconut or vegetable oil
120gr Shallots, peeled and sliced
40 gr Garlic, peeled and sliced
30 gr Black nut (Keluak)
40 gr Galangal, peeled and sliced
30g Ginger, peeled and sliced
2 stalks Lemongrass bruised and finely sliced 3 Bay leaf
1/2 tsp White peppercorns crushed
1 tsp Coriander roasted golden and crushed
PROCEDURE :
1. Bring 5 liters of water to a fast boil. Add beef ribs, mix well, and bring water quickly back to a boil. Simmer for one minute. Strain and discard the water. Rinse beef ribs quickly under running water. Dray ribs well. .
2.For the spice paste combine all ingredients except the oil and the salam leaves in a stone mortar or food processor and grind until very fine.
3. Heat oil in pressure cooker pot. Add both spice paste and salam leaves and saute over medium heat until spices are. tragrant and color changes. 4.Fill pot with beef stock and bring to simmer. Strain tamarind pulp through a very fine sieve into the beef stock. Add roasted coconut and beef ribs and bring to boil.
5.Bring to a boil and cover with the pressure cooker lid and bring to full pressure of 1 bar / 15 psi. Once the pressure cooker starts to release pressure reduce heat to the smallest possible setting, this to maintain full pressure. The pressure cooker should release only very small amounts of steam. Pressure cook for 90 minutes. Time only starts once full pressure is reached. After 90 minutes turn off heat and allow cooker to cool and to de pressurize for 30 minutes.
6.Open cooker, remove ribs from stock and allow drying for 30 minutes. Strain soup and season to taste with salt and pepper.
7.Grill short ribs over very high heat golden brown, frequently basting with a litte coconut or vegetable oil. Once golden grilled season with salt and crushed white
8.Garnish ribs with fried shallots and finely sliced leek and Chinese celery. Serve a bowel with beef soup in which the ribs where cooked on the side. Absolute essential as a | condiment is a creamy peanut dip and a spicy chilisauce.
