Hello guys…
Meet again on my blog
The Next Master Chef that will bring new phenomenas in the cooking world.
Before I start, I want to give a story about today's activity. I was very happy
and excited because of the holiday yesterday, even though I was off on holiday,
I still learned to cook at home, although the results I wanted were not in
accordance with reality. But that's trying, sometimes we fail, sometimes we
succeed. Just remember not to give up because only with enthusiasm, we could
destroy the wall that is blocking us. I do not forget to say thankful to Allah,
Subhanahu wa ta'ala, with His grace, we can study until now in a healthy state.
I also thank the lecturers and seniors who are still here to guide us, even
though we always make mistakes. Okay let's get into the story today.
Especially today we
were allowed to come at 8am but even though the seniors allowed to enter at 8
o'clock, because I was a diligent person, I came sooner at 7 o'clock in the
morning. While waiting for friends, I tried to recall the lesson the previous
days, so that when we cook or practice, there will not be any workplace
accidents. After my friends came, we do online and collect our attendance. We
gathered in pastry and Bakery to review the lesson yesterday. After reviewing,
we prepare to practice.
Today our group will
practice, according to Asy 23, is Indonesian food. We got the main course
assignment, soso utan or soso dalle. As once said, “Tak Kenal Maka Tak Sayang”, before we make soso utan, we have to
know where this soso utan comes from. Soso utan is a typical dish from Toraja,
South Sulawesi, at a glance soso utan looks like chicken soup but he usually
uses whole chicken and added pumpkin spinach and basil. Originally milk soda
line or using native chicken. But I used broiler chicken, because the price of
native chicken is quite expensive.
I will now explain
the process of making soso utan. As always, the first thing we do is prepare
the ingredients such as whole chicken, open butter, removed black bone, chicken
stock, oil, lemongrass, kaffir lime leaves, pumpkin, sweet corn, spinach, lemon
basil salt, white pepper. As for spice paste, the ingredients that need to be
prepared are vegetable oil, garlic, dried prawn paste, crushed white pepper,
bird eye chilies. After the ingredients have been prepared, it's time to make
it. First brain for 5 hours how to make seasoning pasta. Combine all
ingredients into a mortar or food processor and grind it until smooth. Transfer
the seasoning paste to the soup pan, add 3 tablespoons of broth and saute over
medium heat until it became savory. Then cool it. Take a third of the seasoning
mixture and soak all the chicken pieces evenly.
Next in a non-stick
pan, heat 4 tablespoons of chicken cutting oil quickly until it became golden
on both sides. This will make a lot of chicken taste disappear, then cool the
chicken to room temperature and vacuum it in a heat-resistant plastic bag. Cook
chicken for 5 minutes at a temperature of 65 degrees Celsius and set aside
liquid for the soup. In a soup pan, heat 1/3 of the spice mixture, add
lemongrass and kaffir lime leaves and saute until it smells good. Add pumpkin
and saute until the pumpkin is evenly distributed. Fill the soup pan with the
remaining chicken stock and bring to a boil. Bring the pumpkin to ¾ soft, add
sweet corn until all soft. Add spinach and reduce the heat, then put the
chicken pieces into the stock, bring it back to low heat, and season it with
slices of lemon basil, salt and pepper.
After completing the
practice as usual we are gathered first to prepare for GC. After GC, we prayed
together, then going home.
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