DAILY ACTIVITY 6

for today, we are ready to finishing our preparation in yesterday for make Appetizer, Thai Beef Salad & Chinese Spinach & And Peanut Salad. We just mix all condiment, dressing and Platting.

This is photo for today

Okay let me tell you how to make it : 

• Chinese Spinach and Peanut Salad

INGREDIENTS
500 grams (1 pound) spinach, tough ends removed
1 cup raw peanuts
1 tablespoon peanut oil (or vegetable oil)
2 tablespoons Chinese black vinegar
1 teaspoon light soy sauce
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons minced ginger
(optional) roasted white sesame seed for decoration

INSTRUCTIONS

• Bring a large pot of water to a boil. Add spinach and cook over medium heat until cooked through, about 2 minutes. Drain spinach and set aside to cool.

 

• Add oil and peanuts to a wok (or small skillet). Heat over medium heat and stir with spatula continuously, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer peanuts to a plate to cool.

 

• Combine black vinegar, light soy sauce, sugar, and salt in a small bowl, mix well, and set aside.

• When spinach is cool enough to handle, squeeze extra water out of it with both hands. Chop spinach into pieces about 8 centimeters (3 inches) in length and transfer to several small serving bowls.

 

• Right before serving, top spinach with peanuts and drizzle with the vinegar sauce. Garnish with sesame seeds and serve immediately.

• Thai Beef Salad

INGREDIENTS

1 1/2 tablespoons fresh lime juice
1 garlic clove, crushed
1 tablespoon finely chopped palm sugar
1 tablespoon fish sauce
2 teaspoons sesame oil
1 teaspoon soy sauce
2 teaspoons finely grated fresh ginger
1 (about 680g) beef rump steak
1 x 200g pkt grape tomatoes, quartered
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
55g (1/3 cup) toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded

METHOD

• Step 1

Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.

• Step 2

Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.

• Step 3

Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

After all finish, we continue to prepare next buffet menu it's Sop Sudara & Pallu ce'la, like another things, today we just preparation all condiment for tomorrow, so tomorrow we can cook all of  preparation, but let me tell what is it Sop Saudara & Pallu Ce' la.

• Pallu Ce'la

Pallu Cella is one of the typical cusine Bugis-Makassar village. Appropriate meaning he said ("Pallu" = Cook, and "Cella" = Salt), Pallu Cella is a salty fish cuisine with a distinctive aroma of turmeric. Pallu Cella fish usually made from Cakalang fish, Layang, Bolu, Sibula '/ Tembang. most people of Makassar prefer to consume the fish, there is a direct buy so (already cooked) who made the home.

Pallu Cella is usually made with simple ingredients only and easy or easy to get, including salt and turmeric alone. In making pallu cella fish, we must cook the fish mixed with the ingredients before the water is completely absorbed, so that the taste of salt and saffron aroma evenly into the fish body.

• Sop Saudara

sop saudara is a spicy beef or buffalo soup specialty of Makassar city, South Sulawesi. The soup is commonly served with steamed rice and ikan bolu bakar (grilled milkfish ). Sop saudara is a richly spiced soup contains bits of beef or buffalo meat and its offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg.The soup is made of rich beef stock, spiced with a mixture of spices. The spices includes garlic, shallot, candlenut, coriander, caraway, ginger, galangal, lime leaf, lemongrass, nutmeg and cinnamon. Garnishing include chopped scallion and bawang goreng (crispy fried shallot).

Some photo our preparation for tomorrow