hello sunshine ...
back again in this blog post with me chefriza will give a
little experience of my practice while in the kitchen all day long. I hope that
this can be a benefit for all of us.
today we will practice the 1.3 rotation material where the
explanation of the material will be explained by Mr. ical while we stand
oneline.
because today our creamy choux has been served, then we will practice new
material and my team gets an appetizer turn where we have to prepare
ingredients to make sambal ulang-ulang.
it doesn't take long, we have prepared the ingredients according to the recipe such as:
SAMBAL ULANG-ULANG
Ingredients :
1 pcs Eggplant.
medium (finnally chop)
70gr Grean beans
(sliced 2 cm long)
70gr bean sprouts
1 pcs Cucumber
(seeded and sliced)
to taste Salt
to taste ground white
pepper
Dressing :
1 cup Almond sauce
100gr Shallot
(finnally sliced)
2 pcs Tomatoes
(sliced)
4 tbsp sliced lemon
basil
2 tbsp Lime juice
Procedures :
1. Bring a pot of water to the boil and blanch eggplant briefly
until just tender. set aside an a colande to drain.
2. Repeat to blanch green bean for about 2 minutes until tender
but still crips. bean sprouts fo25 second drain well.
3. combine all ingredients for dressing and mix well.
4. combine the vegetables in a bowl and drizzle with the
dressing,. toss well and season to taste with salt and white pepper, serve.
ALMOND SAUCE
50gr Shallots (sliced)
3-5 pcs Bird's eye chilles (siliced)
100gr Almonds (blanched and peeled)
100gr Tomatoes (grilled,peeled,sliced)
2 tbsp Lime juice
to taste Salt
Procedures :
1. combine shallots, chillies and almonds in a stone mortarpr food processor and grind into a coarse paste.
2. add tomatoes and lemon and grind to mix, season to taste with lime juice and salt.
after all the preparations have been completed, we
will start cleaning the work area that we usually call this activity is general
cleaning
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