Indonesian Cuisine

Week 8 

Date – April 12, 2018[Thursday]

Today is the fifth production class with Indonesian cuisine.

During the production class, the Chef On Duty was Khai, Jerylyn & Hakimi, help by the Supervisor On Duty Carl, Masliyana & Matius. The Cuisine that will be produce today is Indonesian cuisine.

Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.

The menu are carefully constructed by the COD. The style of menu that our Production class usually provide is menu Table D’Hote, which is a Full-course menu starting from the Appetizer, Soup, Main Course and Dessert. The menu’ recipe will be listed below. 

THE MENU:

APPERIZER – TAUHU SUMBAT

SOUP – COTO KHAS MAKASSAR

MAIN COURSE – AYAM PENYET

DESSERT – ES TELER

THE RECIPE:

STANDARD RECIPE

APPETIZER – TAUHU SUMBAT

No.	Ingredient	Amount
1	Firm tofu	3 pieces– cut in half diagonally into 2 triangles
2	Half cucumber	– julienned
3	A small carrot	– julienned
4	Bean sprout	A handful – removes the tails and blanched briefly
SAUCE
6	Fresh chilies	4 nos
7	Garlic	2 cloves
8	Salt	½ tsp
9	Sugar	2 tbsp– more if you like it sweeter
10	Water	¾ cup
11	Vinegar	3 tbsp

PREPARATION METHOD

1. Cut the tofu and pat it really dry on paper towel. Heat up the oil and fry them until golden brown. Drain the oil on paper towel and set it aside to cool down. 2. Mix the bean sprouts, cucumber, and carrot together. Cut a slit on the tofu, open it up with your fingers and stuff some of the vegetables into it. 3. Serve it with the chili sauce. 4. For the Chili sauce: Blend the chili and garlic with a bit of water. Heat up a small pot; add the blended chili, water, vinegar, salt and sugar. Bring it up to boil and let it simmer and reduce to half and sauce thickens. Serve with the stuff tofu.

SOUP – COTO KHAS MAKASSAR

No.	Ingredient	Amount
1	Beef	½ kilogram
2	Tripe	½ kilogram, boiled
3	Beef heart	200 grm, hard-boiled
4	Beef liver	300 grm, boiled
SEASONING COTO MAKASSAR
1	Lemongrass	5 nos, crushed
2	Ginger	2 cm, crushed
3	Galangal	4 cm, crushed
4	Bay leaves	5 leaves
5	Fried peanuts	¼ kilogram, puree
6	Water washing rice / rice soup	2½ liters
7	Vegetable oil	6 tablespoons
8	Seasoning veal flavor bouillon powder	1 tablespoon
SOFTENED SEASONING
1	Garlic	10 cloves
2	Shallots	10 nos
3	Chilli curls	10 nos, boiled briefly
4	Taoco that have been sauteed with 6 tablespoons vegetable oil until cooked and add salt and brown sugar.	100 grams
5	Toasted coriander	1 tablespoon
6	Toasted hazelnut	8 grains
7	Cumin roasted	1 tsp
8	Salt and pepper grains	1 teaspoon
SEASONING COMPLEMENT
1	Fried onions
2	Sliced scallions
3	Chopped celery
4	Sambal taoco

PREPARATION METHOD

1. The first thing boil beef, tripe, liver and heart, give lemongrass, galangal, ginger and greeting after being cooked remove and drain, cut into cubes. Jerohan veal cooked, diced. Set aside. 2. Then heat oil and saute until fragrant spices are mashed, enter it into the broth, add the fried peanuts, bring to a boil. 3. Presentation, prepare a bowl, fill with meat and innards give the sauce, sprinkle with fried onions, sliced scallions and serve with native celery and chili taoco. 4. And serve warm with the diamond as a substitute for rice.

MAIN COURSE – AYAM PENYET

No.	Ingredient	Amount
1	Small size chicken	1 whole, cut into four parts,
2	Water	100 ml
3	Basil	2 stalks, leaves taken
4	Oil for frying.	To taste
SAUCE
1	Curly red chili	10 pieces
2	Red chili	8 pieces
3	Shrimp paste	1/2 tsp, burned
4	Salt	1/2 teaspoon
5	Kaffir lime leaves	2 leaves
6	Brown sugar slices	1/2 tsp

PREPARATION METHOD

1. Puree garlic, coriander, turmeric, salt and add the ginger and galangal. 2. Combine seasonings with chicken and water, ungkep until tender chicken, anggat, set aside. 3. Fry chicken until browned danging, remove and drain. 4. Blend all sauce ingredients, add basil leaves, crushed coarse. 5. Put the fried chicken press - press {second} penyet rest until sauce sticks to the meat and serve.

DESSERT – ES TELER

No.	Ingredient	Amount
1	Avocados	2 NOS
2	Coconut water	2 litres
3	Condensed milk	½ cup
4	Sugar	400 grams
5	Pandan leaves	10 leaves(tied into knots)
6	Nata de coco	1(cubed)
7	Jackfruit	300 grams(cubed)
8	Crushed Ice	4 cups
9	Coconuts	2 whole (de-fleshed)

PREPARATION 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