Daily Activity (English version)

Assalamu'alaykum Warohmatullahi Wabarokatuh...
Alhamdulillah it's greet ,i can share my activity today in kitchen So today we have entered the 1.3 rotation menu, on this menu I get a part to prepare soup. I made a soup that was red bean soup. I arrived at the kitchen before 7:00. This morning my head hurt so much, because last night I ate a lot of coto one and a half cups. Alhamdulillah, after taking medicine it feels good.

After one line, we also do each menu. Still the effect because of a headache, I had the wrong step to do, the onion should be saute first with coconut oil. I think the coconut oil was coconut milk, it turned out to be oil head. and tell if the onion is saute not boil. Luckily, it was recently poured into the coconut milk, almost the soup failed.

The red bean soup that I made this time turned out to be different from the red bean soup that I always looked at. Alhamdulillah can add my knowledge and experience. Alhamdulillah i can be practiced this in myhome. In recent times my father always asked me to practice something I already practiced in kitchen . It feels like a shame, when I'm wrong, the product fails.

Back to the laptop, just when we were doing, we thought our soup failed, because the results were runny. Pak Jaya should have the sauce rather thick. So we simmer for almost 1 hour more. Alhamdulillah Qadarullah our soup is also made. just be happy if what we make is successful. Hopefully in the future it can be better, not to be too happy too, the journey is still long

So now i want to tell you guys how to make this soup:

Ingridients:
-Dried galingale 2sliced
-Peanut oil 1 tbsp
-Chopped onion 75 gr
-Chopped shallots 75 gtr
-Chopped fresh ginger 50 gr
-Garlic,finely chopped 2 tsp
-Dried red kidney beans ,cooked 400 gr
-Chicken stock 825 ml
-Unsweetened coconut milk 100 ml
-Salt and pepper to taste
-Red chilli pepper,seeded and deveined 1 tbsp
-Fresh ginger,julienne 1 tbsp
-Springs coriander 4

Procedure:
1.Combine the galingale and 100 ml water in a pan. Simmer for 2 minutes.Cover ,let stand for at least 15 minutes .Drain and reserve the liquid ,chop the roat.
Heat the peanut oil in saucepan,add the onion
2.Shallot,chopped ginger and garlic.Cook over low heat untill soft,but not browned.Stirring often.Add 300 gr kidney beans to the saucepan ,toss for  2minutes. Add the stock,galingale and reserved liquid.
3.Bring to boil,then turn down heat and simer,covered untill vegetable are very soft about 15 minutes
4. With a slotted spoon, transfer the solids from the saucepan to a blender or processor. Puree until smooth, gradually adding the liquid. Press through a sieve
5. Return the soup to the saucepan, add the coconut milk, and simmer for 5 minutes. Season with salt and pepper
6. Distribute the remaining beans among 4 smallbowis. Ladle in the soup. Springkle a few chili and ginger julienne over each (serve the remainder separately in a small dish). Garnish each bowl with a coriander spring.