WEEK 8

COMMERCIAL

WEEK 8

INTRODUCTION

APPETIZER

TAUHU SUMBAT

RECIPE

• Tauhu 
• mince chicken meat
• parsley
• green onion
• garlic

METHOD

• cut half of the tauhu
• make a hole at the tauhu for the meat
• combine together the garlic,parsley,green oniion while mince the meat
• and lastly stim it until cooked and serve.

SOUP

 COTO KHAS MAKASAR

RECIPE

• 200 gram daging sapi, sandung lamur, cuci
• 400 gram jerohan dan hati sapi, cuci sampai bersih
• 1000 ml kadu sapi, hasil dari rebusan daging
• 700 ml air cucian beras, bilasan yang terakhir, tambahkan
• 4 sdm minyak goreng, untuk menumis
• Bumbu yang dihaluskan
• 0.5 sdm ketumbar bubuk
• 0.5 sdt jinten bubuk
• 0.5 sdt merica bubuk
• 7 siung bawang putih, potong halus
• bahan bumbu giling hingga halus
• Bahan tambahan
• 3 batang serai, memarkan
• 2 cm lengkuas, memarkan
• 3 sdm daun bawang, iris halus
• 1 sdm bawang goreng
• 1 sdm daun seledri, halus
• 1 sdm air jeruk nipis
• garam secukupnya
• 60 gram kacang tanah, sangrai lalu haluskan

METHOD

• Pelengkap:
• bawang goreng
• irisan daun bawang
• irisan seledri
• sambal taoco
• sambal taocO
• Haluskan:
• 10 bawang merah
• 5 siung bawang putih
• 2 cabai merah
• 15 cabai rawit
• 2 sdm taoco
• 3 sdm kecap manis
• giling halus, cabai, bawang putih dan merah
• tumis dengan 6 sdm minyak sayur hingga matang, masukkan taoco kecap manis dan air jeruk nipis, tambahkan garam dan gula merah

• Cara Membuat:
• Rebus daging sapi, babat, hati dan jantung, setelah matang angkat, tiriskan, potong dadu, sisihkan.
• Panaskan minyak, tumis bahan bumbu hingga harum, masukkan kembali daging dan jerohan kedalam kaldu, masak sampai bumbu meresap, tambahkan sebelum diangkat kacang tanah goreng yang telah dihaluskan.
• Penyajian, siapkan mangkuk, isi dengan daging dan jerohan beri kuahnya, taburi bawang goreng, irisan daun bawang dan seledri sajikan dengan buras atau lontong dan sambal taoco.

MAIN COURSE

AYAM PENYET 

RECIPE

• 4 boned-in skin-on leg quarters or you can use combination of 4 chicken thighs and 4 drumsticks
• 1 tsp of salt
• 1 Tbsp of coriander powder
• 1 tsp of turmeric powder
• 1 Tbsp of ground candlenutsor you can omit if you must
• Cooking oil

SAMBAL:

• 10 red chili stemmed
• 2 shallots peeled
• 1 Tbsp of cooking oil
• 1/2 tsp of belacan/ shrimp paste
• 1 large tomato diced
• 1/4 cup water
• 1 tsp of sugar
• Pinch of salt
• Juice of 1 lime

CRUNCHY BITS (KREMES):

• 4 Tbsp rice flour
• 1 tsp ground galangal or 2 tsp galangal powder
• 1/4 tsp salt
• 1/2 cup water

METHOD

COOKING THE CRUNCHY BITS (KREMES):

1. Place all the ingredients in the mixing bowl and whisk to mix everything. Preheat about 2-inch of oil in a frying pan. When the oil is hot, drizzle about 1 Tbsp of the thin batter. It will sizzle ferociously, but don't worry. Try not to disturb it while frying as the batter might stick. Fry until they are golden brown. Remove onto an absorbent paper towel. They will crisp up further as they cool down. You can break up the large piece into smaller bits

STEAMING AND AIR-FRYING (ALTERNATIVE TO BOILING AND DEEP-FRYING):

1. Place the salt, coriander, turmeric, and ground candlenuts in a small bowl and mix them. Rub the mixture on the chicken all over. It is best if you marinate them overnight or if you are pressing for time at least 30 minutes to 1 hour
2. Bring the water in a steamer to rolling boil. Steam the chicken for 45 minutes or until cooked through (no more pink juice oozing out from the chicken).  If you use the combination of thighs and drumstick, the drumstick may cook faster than the thighs. Pour off the liquid that oozes out from steaming the chicken. This are good addition to your chicken broth

   Let the chicken pieces cool down a little bit and then brush the skin with some oil. Place in air fryer (you may need to do this in batches) and fry at 400 F for 10 minutes or until the skin is crispy. Let it cool down for a minute and then smashed with pestle, back of your knife or cleaver if you have one. Serve immediately with rice and sambal and the kremes

TRADITIONAL METHOD (BOILING AND THEN DEEP-FRYING)

1. Place the salt, coriander, turmeric, and ground candlenuts in a small bowl and mix them. Rub the mixture on the chicken all over. Get a pot with a lid ready and pour in 1 cup of water and let the water comes to a boil. Put in the chicken, lower the heat to medium, cover and let them cooked with the lid on until water is almost dry. I know 1 cup of water is not a whole lot, but the whole idea is to just partly simmer the chickens. Let them cool down before frying
2. Heat some oil in a fryer. Add in chicken and fry until they are crispy and dry. Remove from the fryer. Let it cool down for a minute and then smashed with pestle, back of your knife or cleaver if you have one. Serve immediately with rice and sambal and the kremes

MAKING THE SAMBAL:

1. Place the chili and shallots in a food processor and process into a paste. Preheat 1 Tbsp of oil and  stir-fry the shrimp paste until fragrant, about 1 minute. Add chili mixture and stir fry for another 30 seconds. Add tomato and the rest of the ingredients, except for lime juice. Cook until it comes to a boil and then lower the heat and continue cooking until the tomato turns into mush. Squeeze in the lime juice. Have a taste and season with more salt and pinch of sugar as needed. It should be savory with just a hint of sweetness. Keep in the jar in the refrigerator for up to one week

DESSERT

ES TELER

RECIPE

• 2 Avocados
• 2 litres Coconut Water
• ½ cup Condensed Milk
• 400 grams Sugar
• 10 Pandan Leaves (tied into knots)
• 1 Nata de coco (cubed)
• 300 grams Jackfruit (cubed)
• 4 cups crushed Ice
• 2 whole Coconuts (de-fleshed)

METHOD

1. Cut avocado lengthways around the seed, stab the pit with the heel of your knife and rotate knife to remove pit. With a spoon, scoop small pieces of avocado out, roughly the same size as the diced ingredients
2. Mix 1 litre of coconut water with the condensed milk in a bowl
3. In a pot, boil 1 litre of coconut water with sugar and pandan leaves until you reach your desired syrupy consistency. Once done, remove and discard the pandan leaves
4. In a serving bowl, add diced ingredients, avocado, then pieces of coconut flesh. Then, add crushed ice into mixture, and top with a drizzle of the pandan syrup. Serve