Daily Activity

14/10/2019
Bismillahirrohamnirrahim...
Assalamu'alaykum warohmatullahi wabarokatuh...
Hayy hayyy holayy My online Friends?? ihiiy apa kabar semuanya ?? Tentunya selalu sehat dan bahagia doong. welcome back to barniscooking blog. Akhirnya kita bertemu lagi nih, seperti biasanya,ada blog berarti barni bakal curcol lagi tentang kegiatan saya selama satu harian ini dikitchen. Semoga selalu ada manfaat dan pembelajaran yang bisa kalian petik dari cerita saya yah. Dan ohyaah,sudah kah kita mengucapkan syukur hari ini? Kalo begitu mari sama-sama mengucapkan "ALHAMDULILLAH" atas semua nikmat yang Allah berikan kepada kita.

Naah Alhamdulillah kembali lagi dikitchen tercinta, dengan menu baru. Yahh masih tentang Ala Carte sih,tapi minggu ini kami sudah memasuki menu Ala Carte 2. Banyak menu-menu baru, yaitu untuk Appetizer ada Chef Salad,Empek-empek,Jellied Fruit salad dan Thai Papaya and Mango salad, untuk Soup ada Pho Bo,dan Potato Chowder, untuk Main course ada Beef Wellington ,Mashed or whipped potato,Peas,Carrot,and pearl onion with Tarrago Butter,Prawn of meuneire,Spaetzle,Green bean with roasted pepper and bacon,Nasi Camour (Nasi putih, Sate lilit ikan, rendang, kerupuk,acar,sambal).dan yang terakhir yaitu dessert ada Red Velvet roll,Creme Brulee,Tiramisu,Rice Flour Dumplings ( Katari mandi).

Minggu ini sistemnya berbeda dari minggu kemarin, karena Section dan tanggung jawab yang kami kerjakan jauh berbeda dari.Jika kemarin masing-masing kelompok menghandle menu mulai dari Appetizer hingga Desser. Minggu ini kami dibagi tugas kerja nya berdasarkan section yang ada dikitchen. Yaitu ada yang menghandle khusus untul Cold kitchen, Main Kitchen,Bucher dan Pastry.

Sebenarnya sistem ini enak-enak susah juga sih. Enaknya karena kita tidak perlu prepare bahan lagi,semua nya sudah di siapkan oelh masing-masing section. Jadi kami sisa membuat catatan yang akan di kirim ke semua sectionm, yang isinya yaitu catatan mengenai bahan-bahan yang akan kita gunakan. Jadi kami sisa touching sedikit, platting lalu di sajikan. Cuman yahh itu lagi menu yang akan kami finishing akan lebih banyak.

Minggu ini kelompok saya mendapat tugas untuk menghandle Main kitchen. Nah di main kitchen itu sendiri terbagi lagi section nya. Ada yang khusus untuk menangani Saute, Fryer, Grill , platting dan Abuayer. Yang Komando utama yaitu section Platting dan Abuayer,tapi tetap juga semuanya di handle oleh section grill. Dan di section ini kami menghandle menu main course  dan soup.

Tak kebayangpun besok bagaimana, semoga besok bisa berjalan dengan lancar,aamiin aamiin. Sebenarnya lebih enak di main kitchen sih, karena produk itu lebih sedikit mengalami kegagalan beda dengan pastry. Atau mungkin karena jiwa kelaki-lakian yang sangat melekat, jadi lebih nyaman saja rasanya di main kitchen.Hari ini kelompok saya memprepare dulu untuk Beef Wellington, Demi glace , sambal tomato, tomato sauce dan mensouvide rendang.

(Prepare Tomato sauce)

(Prepare Demi glace sauce )

Makasih banyak juga buat Pak Ical yang sangat membantu tadi untuk buat Beef Wellingtonnya. Maaf yah pak bikin ki pusing sekali dengan semua pertanyaan ku yg banyak itu. Maafkeun saya yang lalot ini. Semoga senantiasa jadi amalan jariyah yah Pak. Selesai menghandle Beef Wellington saya memprepare rendang, jadi rendang nya sudah saya sous vide, besok baru untuk mulai di masak. Setelah semua preparean selesai kami Tim Wonder girls hahaha melaksanakan General kitchen. Good Job gaiiiss, you did it.

  

PHO BO

Ingridients:

v  3 L Beef broth

v  12 slices Fresh Ginger root

v  3 stalks Lemon grass,coarsley chopped

v  180 gr Shallots,sliced thin

v  1 pcs Cinnamon stick

v  90ml Nuoc nam (Vietnam fish sauce)

v  to taste salt

v  750 gr Beef Tenderloin

v  750 gr Rice stick

Garnish :

v  as desired Shallot slice thin

v  as desired Mung bean sprouts

v  as desired Fresh mint leave

v  as desired Fresh cilantro

v  as desiredRed chilles ,seeded and sliced thin

v  as desired lime wedges

v  as desired chilli paste with garlic

Procedure:

1. Combine the broth with ginger ,lemongrass shallots and cinnamon stick in stockpot .Simmer 30 minutes

2.Strain.Discard the solids

3.Add the fish sauce

4.Taste and add salt if necessary

5.Partially freeze the beef to make it easier to slice

6.Slice the beef into paper thin slices

7.Just before serving ,drop the ricw sticks into boiling water.Bring the water back to boil and drain immediently

8.For service ,bring the broth back to boil 

9.Place each garnish in a separate bowl and arrange on the dinning table

10.Place 2 oz (60gr) Beef slice into the bottom of each soup bowl

11.Ladle 8 (250ml) broth over the beef slices

12.Add the rice stick to the bowl

13.Allow guests to help themselvesto garnishes to flavour soup as desired.

POTATO CHOWDER

INGRIDIENTS :

v  250 gr Beef Broth

v  375 gr Onion,medium dice

v  90 gre Celery,medium dice

v  125 gr flour

v  3,5 L Chicken stock

v  1,5 kg Potato medium dice

v  1,5 L milk,hot

v  250 ml Heaven cream,hot

v  To taste Salt

v  To taste white pepper

v  As needed chopped parsley

PROCEDURE

1.      -Grind the beef bacon or cut into a very dice 

-          Render the beef in a heavy saucepot

2.      -Add the onions and celery.Cook in the fat over moderate heat untill nearly tender. Do not brown

3.      -Add the flour. Stir into the fat to make a roux. Cook the roux slowly for 4-5 minutes,but do not let it brown.

4.      -Using a wire whip,slowly stir in the stock. Bring to a boil,stirring to make sure the liquid is smooth.

5.      -Add the potatoes, Simmer untill all the vegetable are tender

6.      -Stir in the hot milk and cream

7.      -Season to taste with salt and whitie pepper

8.      -Sprinkle each portion with a lottle chopped parsley for garnish.

 RENDANG

ingredients

v  1tbsp tamarind concrentrate (block form) or 2 tsp tamarind puree

v  2pcs onions

v  6pcs garlic cloves

v  1tbsp finally chopped ginger

v  6pcs long red chilli, seeded, chopped

v  500ml (2cups) coconut cream

v  1tsp ground turmeric

v  1tsp chilli powder

v  2tsp ground coriander

v  6pcs dried daun salam (optional)

v  2stalk lemongrass or 1 strip lemon rind

v  1tsp grated fresh galangal

v  1,5 beef chuck, blade or round steak, thinly sliced into strips

v  2tsp caster sugar

v  steamed white rice to serve

procedure

1. soak tamarind in 125ml hot water for 10 minutes. queeze to disolve pulp in the water, then strain, discarding seeds andfibre

2. meanwhile, put the onions, garlic, ginger, chillies and 125 ml of the coconut cream inyo a food processor and process until smooth. pour into a large saucepan and add remaining 375ml coconut cream. add 1/2 tsp salt, tumeric, chilli powder, coriander, daun salam, lemongrass and galangal, string to combine. add the meat and bring to the boil.

3. reduce heat to medium, add tamarind liquid and simmer until sauce has thickened, stiring occasionally. reduce heat to low and continue simmering for about 2 1/2 hours or until sauce is almost dry, stiring frequenly to ensure the mixture does not stick to the pan. when the oil starts to separate, add the sugar and stir to dissolve - allow the meat to cook in the oil until it becomes dark brown. serve with rice, one or two vegetable dishes, sambal and prawn crips.

note:  * tamarind concentrate (block form) is available from asian food shops.

          * daun salam leaves, also known as indonesian bay leaves, are available from indonesian food shops

SPAETZEL

Ingridients:

v  6 pcs Egg

v  375 ml Milk or water

v  5 ml Salt

v  0.5 Nutmeg

v  0.5 ml White pepper

v  450 gr flour

v  as needed Butter for service

Procedure:

1. Beat the egg in a bowl and add the milk or water ,salt,nutmeg and pepper.

2.Add the flour and beat untill smooth. You should have a thick batter.If it is too thin,beat in a little flour.

3.Let the batter stand 1 hour before cooking to relax the gluten.

4.Set the coolander over large pot of boiling salted water.The colander should be high enough so thath stream doesn't cook the batter in colander.

5.Place the batter in colander and force it through the holes with spoon.

6.After the spaetzle float to the top of the water,let them simmer 1-2 minutes ,then remove them with a skimmer. Cold quickly in cold water and drain well.

7.Cover and refrigate untill service.

8.Saute portion to order in butter untill hot.Serve immedietly.

SATE LILIT IKAN

INGRIDIENTS

v  600 gr Snapper Fillet

v  125 gr Freshly grated coconut

v  125 ml Coconut Cream

v  125 ml Seafood spice paste

v  3-5 pcs Bird's eye chilli

v  3 pcs Kaffir lime leaf

v  A pinch Salt 

v  1 tbsp Palm sugar

v  1 stalk Lemongrass stalks or large bamboo skewers

Seafood spice paste

v  450 gr Red chillies

v  225 gr Shallots

v  50 gr Garlic

v  100 gr Ginger

v  175 gr Turmeric

v  120 gr Candlenut

v  2 tbsp Dried prawn or shrimp paste

v  1 tbsp Coriander seed

v  200 gr Tomatoes

v  150 ml Vegetable oil

v  2 1/2 tbsp Tamarind pulp

v  2 Stalks Lemongrass ,bruished

v  3 pcs Bayleave

v  1/4 tbsp Salt

v  250 ml Water

PROCEDURE

1.Combine all of the ingridients expect lemon grass or bamboo skewers and mix thoughly untill uniformly sticky paste results.

2.Mould 1 rounded tbsp mixture around the trimmed bulbous end of a lomeongrass stalk or bamboo skewers. Repeat untill the ingridients are used up.

3.Grill over very hot chorcoal untill golden brown

4.For variation,place half the amount if minced fish used with minced prawns.

JUKUT URAB

INGRIDIENTS

v  300 gr Corn Kernel

v  300 gr Fern tips

v  2 pcs Red Chillies 

v  250 gr Grated Coconut

v  3 tbsp Crisp fried shallot

v  Fried chilli dressing

v  4 tbsp Vegetable oil

v  100 gr Shallots

v  75 gr Garlic

v  25 gr Bird's eye chillies

v  1/2 tbsp Shrimp paste

v  a pinch salt

v  Dressing

v  2 tbsp Cooking oil

v  4 tbsp Fried chilli dressiing

v  3 pcs Kaffir lime leaf

v  A pinch salt

v  A pinch Crushed black peppercorns

v  1 tbsp Palm sugar

v  40 gr Lesser Galangal

PROCEDURE

1.Combine corn,fern tips, chillies and cococnut in a large bowl. Mix well

2.Prepare fried chilli dressing.Heat oil in a frying pan

3.Add shallots and garlic ,then saute for 2 minutes

4.Add chillies and dried prawn and continue to saute untill golden,then season with salt.

5.Remove from heat and leave to cool before use.

6.When ready to serve ,add combined dressing ingridientsto mix vegetables and toast to mix

7.Garnish with fried crisp shallots and serve immedietly

POTATO GNOCCHI WITH TOMATO SAUCE

INGRIDIENTS

v  2 kg Potatoes

v  500 gr Flour

v  1,5  L Tomato sauce

v  350 gr Grated parmesan

PROCEDURE

1. Wash the pottaoes but do not peel.Boil untill tender

2.Peel the potatoes while they are still hot,and force them though a food mill

3.Add about three-fourths of the flour to the potatoes and knead to make a soft ,sticky mixture. Continue to work in more flour to form a soft ,smooth dough. It should still be some what sticky. You may not need all the flour.

4.Divide the dough into smaller pieces. Boil each piece into a sausage shape about 1/2 in. Cut into pieces abou 3/4 in.

5.To shape the gnocchi,pick up one piece of the dough and press it with the fingertrip aginst the times of a fors. Then flip the piece with finger and allows it to drop on the worktable. This will give the pieces groves on one side and an indetation on the other side.

6.Drop the gnocchi into a large quantity of boiling salted water. When they float to the surface,let them boil 10-15 second,then remove with a skimmer  or slotted spoon.

7. Plate the gnocchi.Top each portion with 60 ml. tomato sauce and 1 tbsp grated parmesan cheese.

TOMATO SAUCE

INGRIDIENTS

v  500 ml Olive oil

v  225 gr Onion chopped fine

v  225 gr Celery chopped fine

v  225 gr Celery chopped fine

v  10 pcs Whole tomatoes

v  2 pcs Garlic cloves,minced 

v  30 gr Salt

v  15 ml Sugar

PROCEDURE

1.Heat the olive oil in large saucepot. Add the onions carrots and celery and saute lightly for a few minutes.Do not let them brown

2.Add the remaining ingridients. Simmer ,unconvered about 4 minutes ,untill reduced and thickened

3.Pass through a food mill.Taste and adjust seasonings.

MASHED OR WHIPPED POTATOES

INGRIDIENTS

v  4 kg Potatoes

v  175 gr Butter

v  250 ml Light cream ,hot

v  As needed Milk,hot

v  To taste salt

v  To taste white pepper

PROCEDURE :

1.Peel and eye the potatoes and cut them into uniform sizes.Simmer in salted water to cover untill tender.

2.Drain well and let the potatoes steam dry for a few minutes.

3.Pass the potatoes through a food mill or rices into the bowl of a  mixer.Alternative method .Place the potatoes mixer with paddle attachmet .Mix untill well broken up .Replace paddle with whip and beat untill well pureed.Do not overwhip ,or potatoes will become pasty.

4.Beat in butter,then cream

5.Add enough hot milk to bring potatoes to proper consistency. They should be soft and moist but firm enough to hold their shape ,not runny.

6.Add salt ad white pepper to taste

7.If desired,whip briefly at high speed untill potatoes are light and fluffy.Do not overwhip.

PEAS,CARROT AND PEARL ONION WITH TARRAGON BUTTER

INGRIDIENTS:

v  375 gr Pearl onions

v  500 gr Carrots

v  750 gr Peas,frozen

v  60 gr Butter

v  7 ml Dried Tarragon

v  15 ml Chopped parsley

v  to taste sat

v  to taste white pepper

PROCEDURE:

1.      Blanch teh onions for 20 second in boiling water. Drain refresh under cold water and drain again. Peel the onions

2.      Bring salted water to a boil in a saucepan. Add the onions return boil,reduce heat to a simmer and simmer until tender. Drain,refresh under cold water and drain again. Peel the carrot and cut into battonet.

3.      Bring salted water to a boil in a saucepan. Add the carrot  return boil,reduce heat to a simmer and simmer until tender. Drain,refresh under cold water and drain again.

4.      Bring third pan of salted water to a boil. Add the frozen peas. Return to a boil,reduce heat.and simmer until tender. This only takes a few seconds. Frozen peas have already been blanched and need very little cooking. Drain refresh and drain again

5.      Mix together the three vegetable

6.      Heat the butter in as many suate pans as necessary to hold the vegetables without overcooking

7.      Add the vegetables and the tarragon. Toss over heat until the vegetable are hot and coated with the butter. Add the parsley and toss to mix

8.      Season to taste with salt and white pepper. Quantity preparation : Cook and drain the vegetables and combine in a steam table pan. Heat the butter with the herbs and ladle over the vegetables. Season and serve.

GREEN BEAN WITH ROASTED PEPPER AND BEEF BACON

INGRIDIENTS

v  1,35 kg Green beans

v  450 gr Red bell pepper

v  225 gr Beef bacon

v  To taste salt

PROCEDURE :

1.      Trim the stem ends from the green beans

2.      Wash and drain the beans

3.      Boil the beans in a large pot of salted water until just tender. Drain

4.      Rinse under cold water to cool the beans and stop cooking, or drop them into ice water. Drain again . refrigerate until needed

5.      Roast and peel the red pepper. Trim and discard the stem,seed core,and inner membranes

6.      Cut into batonnet.

7.      Cut the bacon into battonet about 1 in

8.      In a heavy sauté pan,cook the bacon over moderate heat until crisp

9.      Remove the bacon from the pan with a slotted spoon and reserve about 60 gr of the fat in the pan discarding the rest

10.  Add the beans and the red pepper to the pan with the bacon fat and toss over heat until hot.

11.  Taste and add salt if necessary. The salt from the bacon may be enough

12.  Add the crisp bacon and toss to mix

13.  Serve immedietly

PRAWN OF MEUNIRE

INGRIDIENTS

v  60 gr  King Prawn

v  To taste salt

v  To taste white pepper

v  90 gr flour

v  175 gr butter or oil

v  30 ml lemon juice

v  60 ml chopped parsley

v  150 gr butter

v  20 slice of peeled lemon

PROCEDURE

1.      Have all the ingridients ready, but not season ad flour the prawn until immedietly before cooking

2.      Unless you are cooking to order use ad many sauté pan as necessary to hold all the prawn ,or cook them in several batches. Place the sauté pans over medium heat so that they will be ready as soon as the prawn is floured

3.      Season the prawn with salt and pepper. Place the clarified butter in the hot pans to heat.Dredge the prawn in flour and shake or excess. Place the prawn in the pans flesh side down.

4.      Sauté until lightly browned. Turn over with a spatula and brown the other side. Be careful not to break the prawn when turning.

5.      Remove the prawn from the pan with a spatula being carefully not to break them. Pate the prawn on hot dinner plates

6.      Sprinkle the prawn with lemon juice and chopped parsley

7.      Heat the butter in small saucepan or sauté pan until it turns light brown

8.      Pour the hot butter over the prawn

9.      Quickly place the a lemon slice on top of each prawn and serve immedietly