DAILY ACTIVITY 7

Today, we ready to serve our menu in restaurant, but yesterday, we are finishing our preparation, and now everything it's going well, and i think we don't have many problem yet, let's see..

Ok, now i wanna tell you how to make it :

• Sop Saudara

Ingredients for making soup :

400 grams of sliced meat cut into dice

500 grams of lung

1000 ml of water

2 liters of water

1 ginger seed with size 2 cm

1 galangal lenght of 3 cm

5 pieces of orange leaves are torn

3 stalks lemongrass, digeprak / dimemarkan

1 tablespoon plus 2 teaspoons of salt

¼ teaspoon nutmeg powder

½ cm cinnamon stick

3 tablespoons of cooking oil

Paste for spices :

3 cloves of garlic

8 cloves of red onion

3 candlenut

1 tablespoon of roasted coriander

¼ teaspoon cumin

Spices to process lungs :

5 cloves of garlic

1 teaspoon salt

Complementary ingredients of presentation :

2 onion chopped

5 tablespoons of fried onions

50 grams of noodles soup, brewed with warm water briefly

Ketupat is cut into pieces

1 tablespoon coriander

Little of oil

How to Make :

• Boil the meat using water until it boils. While waiting stir-fry ingredients that have been smoothed the galangal, ginger, lime leaves and lemongrass until fragrant. Pour the result of seasoning into the stew of meat, then add nutmeg, salt and cinnamon. Cook until the spices seep into the meat.
• Boil the lung into the fine spice of the lungs that had been made before it was cooked. Drain then, fry the lungs until crunchy
• Arrange a complementary serving in a serving bowl, sprinkle dry fried lungs and cakes, then sprinkle with hot and hot sauce.

• Pallu Ce'la

Ingredients 

1 whole fish, (1.2 kg) cut into 2-cm
thickness slices
2 tbsp lime juice
6 tbsp coconut oil, divided

75g shallots, peeled and finely sliced
35g garlic cloves, peeled and finely sliced
30g dried sour mangoes
800ml seafood stock
Salt, freshly ground white pepper and lime juice, to taste
A handful of finely sliced spring onions

Spice Paste
5 bird’s eye chillies, finely sliced
60g red chillies, halved, de-seeded
and sliced
30g turmeric, peeled and finely sliced

For the spice paste: Place all the ingredients in a mortar and pound with a pestle into a fine paste.

How to make 

• Season the sliced fish with lime juice and salt to taste and rub evenly with one-third of the spice paste. Set aside. Heat 3 tablespoons of coconut oil in a frying pan over a medium heat and sear the marinated sliced fish for about 10 seconds on each side. Transfer the seared fish into a vacuum pack and seal tightly. Sous vide in a water-bath at 50°C for about 30 minutes.

• Heat the remaining coconut oil in a saucepan over a medium heat. Add in the sliced shallots and garlic and sauté for about 2 minutes. Add in the remaining spice paste and sauté until fragrant. Add in the dried sour mangoes and sauté for about 60 seconds. Add in the seafood stock and simmer the mixture for about 5 minutes. Season to taste with salt, freshly ground white pepper and lime juice. Garnish with sliced spring onions.