Daily Report 05/09

This a special today for me because i’ll make a lunch for my lecturer. But i’m not just cook i have to explain it. My partner is chan and after debated what we must to serve, we choosed :

1.    Ayam Betutu with singkong leaves

Ingredients :

1kg Chicken

300gr Singkong leaves

Banana leaves for stemed and roasted

     Salt and pepper
     Ginger for marinated

Bumbu :

5pcs Garlic

3pcs Shallot

10pcs Red chillies

15pcs Bird eyes chillies

3pcs Candlenut

1tbsp Coriander

     Turmeric
     Galangal

1tbsp Shrimp paste

1pcs Lemongrass

     Salt and pepper

How to make :

Bumbu :

1. Marinated the chicken with ginger and salt, keep for one night in chiller

2. Take it and marinated again with bumbu.

3. Steam it with banana leaves for 1 hour.

4. Take it from steamer and put on sheet pan.

5. Roast the chicken in the oven for 30 minutes at 250 C

6. Take it from the oven and served it.                

2.  Sayur Asem

Ingredients :

2pcs Corn

1pcs Eggplant

300gr Longbean

100gr Nuts

50gr Tamarine

30gr Palm sugar

1ltr Water

     Salt and pepper

Bumbu :

3pcs Garlic

2pcs Shallot

5pcs Red chillies

3pcs Bird eyes chillies

3pcs Candlenut

How to make :

1. Make the bumbu and sauted on the saucepan.

2. Add water cook until boiled.

3. Add corn, nuts, eggplants and longbean at the last.

4. Add tamarine juice, palm sugar.

5. Seasoning and ready to served.

3.    Bakwan Udang

Ingredients :

300gr Shrimp

1pcs Cabbage

200gr Carrot

300gr Flour

250gr Glutinous rice flour

1tsp Coriander

½tbsp Turmeric powder

     Salt and pepper

1ltr Oil for frying

Water 

How to make :

1. Mix all ingredient and seasoning with salt and pepper.

2. Take the mixture with spoon and put in the frying pan at medium heat.

3. Ready to serve

4.    Nasi

Ingredients :

3kg Rice

3ltr Water

500gr Coconut milk

2pcs Lemongrass

Salt and pepper

How to cook :

1. Rinse the rice with water until three times.

2. First Cook the rice in the wok until half cooked

3. Add coconut milk, lemongrass, salt and pepper

4. After reduced moved the rice into stemer, stemed until cook well.

Served with :

a.    Sambal matah :

Ingredients :

10pcs Bird eyes chillies

10pcs Shallot

1pcs Lemongrass

1pcs Lime

100ltr Hot Oil

Pinch Sugar

Salt and pepper

How to make :

1. Cut slices the shallot, lemongrass and bird eyes chillies.

2. Add lime juices

3. Add hot oil, mix well.

4. Add seasoning

b.    Sambal terasi

Ingredients :

3pcs Garlic

2pcs Shallot

10pcs Red chillies

5pcs Bird eyes chillies

2pcs Tomato

1tsp Shrimp paste

100ltr Oil

10gr Palm Sugar

Lemongrass

Lime leaves

Salt and pepper

How to cook :

1. Mix all ingredients except lemongrass and lime leaves.

2. Heat oil in the saucepan

3. Add the mixture

4. Add lemongrass and lime leaves

5. Seasoning

c.       Sambal hijau :

Ingredients :

15pcs Green chillies

5pcs Bird eyes chillies

3pcs Garlic

2pcs Shallot

100gr Oil

Salt and pepper

How to make :

1. Mix all ingredients with stone mortar

2. Heat oil in the saucepan

3. Add the mixture

4. Seasoning

After made, we plating the dish and bring into the office for presentation. I explained about ayam betutu so i answered, Ayam betutu is traditional food from gilimanuk bali, and i told how to cook that. Although the process not smooth but finally the result is not dissapointed and i think the taste is good. This is a moment i can learn how to managed myself for be discipline, time management, make a best food to be a pro chef.

See you again..

MTB Genk