February 8th 2018
Today is the fourth day of practice week. Since today we
made Indonesian Breakfast so we came earlier than usual, at 7 A.M. just like
yesterday and two days before.
Indonesian’s Breakfast Menu :
1.
Sliced fruit
2.
Fried rice with fried chicken,
acar, sambal, and kerupuk
3.
Fried noodles with beef satay
4.
Chicken porridge
5.
Coffee or tea with cream or
lime segment
When we came, the first thing we did was taking out all the preparation
we’ve made yesterday for fried rice and fried noodles. The rest of the menu
such as sliced fruit, coffee or tea, and chicken porridge were prepared today.
The groups that took care of fried noodles, fried rice, and porridge yesterday
started doing their menu, and the other groups that took care of English
Breakfast yesterday were took responsibility to make sliced fruit, coffee or
tea. Since my team was in the English Breakfast’s group yesterday, so we made
sliced fruit for today.
We started to slice the fruit around 9 A.M. to avoid the fruit won’t be
fresh when served. At first, there was just a watermelon but then Mr. Syahrial
told us to add orange, grape, and peach to sliced fruit menu. We made 60 pax of
sliced fruit for today. 10 A.M. we started open resto, everyone started to get
busy with their section, so did my team we started to plating the sliced fruit.
11.30 A.M. open resto was over. After open resto we were given chance to took a
break until 1.30 P.M. As the break time was over we came back to kitchen and
seniors reviewed our small book. 4 P.M. we started general cleaning together
with seniors. 5 P.M. general cleaning finished, we pray together and we may go
home. Today we made it although maybe there were still a few mistakes, but
overall we had a quiet good team work.
The ingredients to make “Fried
rice with fried chicken, acar, sambal, and kerupuk” :
1.
90ml vegetable oil
2.
70gr shallots
3.
50gr garlic
4.
2 red chillies
5.
2 bird’s eye chillies
(optional)
6.
100gr cabbage
7.
1tbsp spiced tomato sauce
8.
150gr chicken meat
9.
150gr prawn
10. 2tbsp salty soy sauce
11. 2pcs egg
12. 600gr steamed rice
13. 25gr Chinese celery leaves
14. 50gr leek
15. 50gr spring onion
16. 50gr spinach
17. A pinch of salt
18. 2tbsp crips-fried shallots
How to make ”Fried rice with
fried chicken, acar, sambal, and kerupuk” :
1.
Heat oil a wok or heavy frying
pan. Add shallots, garlic, and chillies. Saute over medium heat for 1 minute or
golden yellow.
2.
Add cabbage, spiced tomato
sauce, chicken, and prawns. Fry again for 1 minute.
3.
Add soy sauce and eggs. Fry
until egg are scrambled and mixture of ingredients is dry or liquid-free
4.
Add rice and fry for 3
minutes, then add all remaining ingredients. Mix well
5.
Adjust to taste with more salt
if necessary. Dish and serve.
The Ingredients of “Acar” :
1.
250ml water
2.
250gr sugar
3.
250ml rice vinegar
4.
50gr ginger
5.
1 stalk lemon grass
6.
A pinch of salt
7.
3pcs cucumber
8.
10pcs shallots
9.
10pcs bird’s eye chillies
How to make “Acar” :
1.
Combine water, sugar, vinegar,
lemon grass, and salt in a saucepan. Bring to the boil and simmer for 1 minute.
2.
Remove from heat and leave to
cool thoroughly
3.
Combine remaining ingredients
and mix well with cooled dressing
4.
Refrigerate for 24 hours
before serving at room temperature.
The ingredients to make
“Sambal Tomat” :
1.
150ml vegetable oil
2.
200gr shallots
3.
100gr garlic
4.
375gr red chillies
5.
375gr cierd’s eye chillies
6.
50gr palm sugar
7.
1 ½ tbsp. shrimp paste
8.
750gr tomatoes
9.
1tbsp lime juice
10. Salt
How to make “Sambal Tomat” :
1.
Heat oil, add shallots and
garlic
2.
Add chillies, palm sugar, and
shrimp paste
3.
Add tomatoes and saute until
tomatoes are soft. Add water if dry
4.
Coarsely grind cooled
ingredients using a mortar and pestle or a blender
5.
Adjust sauce to taste with
lime juice and salt before serving
The ingredients to make “Fried
Noodles with Beef Satay” :
1.
225gr egg noodles
2.
100ml vegetable oil
3.
2pcs eggs
4.
1pcs medium onion
5.
1 ½ tbsp chopped garlic
6.
175gr peeled raw prawn
7.
Chicken breast as needed
8.
2 stalks celery
9.
100gr green peas
10. 1pcs carrot
11. 1 stalk leek
12. 225gr bok choy
13. 50ml chicken stock
14. 2tbsp sweet soy sauce
15. Salt and pepper
How to make “Fried Noodles
with Beef Satay” :
1.
Boil the noodles in the salted
water until tender
2.
Heat a wok over high heat,
pour oil. Add the onion, garlic, prawn, and chicken
3.
Add celery, green peas, and
carrot
4.
Add the noodles, pour the soy
sauce, salt and pepper
The ingredients of “Beef
Satay” :
1.
1kg beef rump steak
2.
1pcs onion medium
3.
4pcs garlic cloves
4.
100ml sweet soy sauce
5.
2tbsp peanut oil
6.
½tsp salt
7.
½tbsp palm sugar
8.
1tbsp ground coriander
How to make “Beef Satay” :
1.
Combine all the ingredients,
mixing the beef in well. Marinate in the refrigerator for 3-4 hours
2.
Soak some bamboo skewers in
cold water
3.
Thread the beef onto skewers
and barbecue over medium heat
The ingredients to make
“Peanut Sauce” :
1.
225gr roasted peanuts
2.
200ml hot water
3.
Peanut oil as needed
4.
1pcs candlenut
5.
1tsp ground coriander
6.
1pcs onion
7.
3pcs garlic cloves
8.
2-3pcs red chillies
9.
200ml coconut milk
10. 1tbsp sweet soy sauce
11. Lime juice as needed
12. Salt as needed
13. Palm sugar as needed
How to make “Peanut Sauce” :
1.
Blend the peanuts and hot
water to a smooth paste.
2.
Heat a wok over medium heat
and add a splash of oil.
3.
Briefly fry the candlenuts and
coriander
4.
Add the onion, garlic, and
chilli
5.
Add the peanut paste, coconut
milk, and sweet soy sauce
6.
Stir it well
7.
Add the lime juice and season
with salt and palm sugar
The ingredients to make
“Chicken Porridge” :
1.
1,2gr chicken
2.
2tbsp vegetable oil
3.
50gr shallots
4.
30gr garlic
5.
3 leave bay leaf
6.
1 stalk lemon grass
7.
300gr grain rice
8.
1,5l chicken stock
9.
Salt
10. Crushed peppercorns
11. 2tbsp fried shallots
For topping :
1.
800gr shredded chicken
2.
2tbsp chicken spice paste
3.
1tbsp vegetable oil
4.
50gr spring onion
5.
50gr celery leaves
6.
2 bird’s eye chillies
How to make “Chicken Porridge”
:
1.
Heat oil. Add shallots,
garlic, salam leaves, lemon grass. Saute for 2 minutes
2.
Add rice and saute for 1
minute
3.
Add half of chicken stock,
bring to boil and simmer until rice is very soft. While simmering, top up with
more stocks
4.
Mix in shredded chicken.
Season with salt and blackpepper
5.
Divide porridge into serving
bowls. Garnish with crisp shallots.
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