hello guyss ..
today, after the Isra 'Miraj holiday, as usual we return to our routine to practice. today, we made a rotation menu II.3 and my group got the task of processing the main course, the konro bakar.
this morning, I came to the campus at 6:30 a.m. and after that I and my friend prepared some material that had not been prepared before. besides making roasted cones, we also make cucumber pickles.
The day before because we did not prepare all the ingredients, only the meat we had towed was only a little. Well, because to make this burnt cone use brown stock, we're a little worried because we haven't prepared brown stock. And fortunately it turned out that there was brown stock in the freezer.
Early in the morning when we started preparing the spices that would be used to cook the meat, our supervisor's brothers came to attend us and invited us to continue our work. Because previously the meat had been released out of nowhere, Pak ical told us that the meat to be used was 10 kg and the brown stock was 20 liters.
after all the meat is cut, the meat is burned in the oven for 2 hours at 250 ° C. When the marinade is ready, all the marinades are pureed and because all the spices are finished we roast the grated coconut until browned to the mixture in the stock later. When I finished roasting the coconut, I moved the liquid stock into the pressure cooker, then the stock was heated.
After moving all the stock I helped other friends and cleaned all the equipment that had been used. While waiting for the meat to finish, we take a short break to pray and continue after the prayer. After praying, we platted the soup konro bakar which had been made and prepared to be explored.
When we finish printing we have lunch first while waiting to explore. But today it turned out that we were not explorers and general cleaning afterwards. After finishing the general cleaning, we took a break and waited for Oneline before going home.
CONRO BAKAR
material
- Evenly beef short ribs 8
- Beef stock 3 L
- Bay leaves (optional) 4
- Tamarind 50 gr
- Freshly grated coconut, roasted golden 50 gr
- Salt and crushed white pepper 1 pinch
Spice paste
- 50 ml Coconut or vebetable oil
- Shallots, peeled and slices 120 gr
- Garlic, peeled and slices 40 gr
- Black nut 30 grams
- Galangal, peeled and slices 40 gr
- Ginger, peeled and slices 30 gr
- Lemongrass, bruised 2 stalks
- Bay leaf 3
- White peppercorn crushed 1/2 tsp
- Coriander roasted golden 1 tsp
How to make spice paste
1. Mix all ingredients except oil and bay leaves, then puree
2. Before using saute first until the chocolate and aroma come out
3. Spice paste is ready for use
How to make
1. Roast grated coconut until golden yellow, set aside.
2. Bake in the oven meat that has been cut into pieces for 2 hours at 250 ° C after that
3. Put the brown stock into the presto pan, add the spice paste and mix well, add sour water, grated coconut and meat. Allow it to simmer and reduce for 3 hours on low heat.
4. Turn off the heat, leave half an hour not opened first. Add salt and pepper as flavorings.
5. For the garnish, add the fried onion, spring onion. Then serve with the sauce. The konro soup is also ready to be served
today, after the Isra 'Miraj holiday, as usual we return to our routine to practice. today, we made a rotation menu II.3 and my group got the task of processing the main course, the konro bakar.
this morning, I came to the campus at 6:30 a.m. and after that I and my friend prepared some material that had not been prepared before. besides making roasted cones, we also make cucumber pickles.
The day before because we did not prepare all the ingredients, only the meat we had towed was only a little. Well, because to make this burnt cone use brown stock, we're a little worried because we haven't prepared brown stock. And fortunately it turned out that there was brown stock in the freezer.
Early in the morning when we started preparing the spices that would be used to cook the meat, our supervisor's brothers came to attend us and invited us to continue our work. Because previously the meat had been released out of nowhere, Pak ical told us that the meat to be used was 10 kg and the brown stock was 20 liters.
after all the meat is cut, the meat is burned in the oven for 2 hours at 250 ° C. When the marinade is ready, all the marinades are pureed and because all the spices are finished we roast the grated coconut until browned to the mixture in the stock later. When I finished roasting the coconut, I moved the liquid stock into the pressure cooker, then the stock was heated.
After moving all the stock I helped other friends and cleaned all the equipment that had been used. While waiting for the meat to finish, we take a short break to pray and continue after the prayer. After praying, we platted the soup konro bakar which had been made and prepared to be explored.
When we finish printing we have lunch first while waiting to explore. But today it turned out that we were not explorers and general cleaning afterwards. After finishing the general cleaning, we took a break and waited for Oneline before going home.
CONRO BAKAR
material
- Evenly beef short ribs 8
- Beef stock 3 L
- Bay leaves (optional) 4
- Tamarind 50 gr
- Freshly grated coconut, roasted golden 50 gr
- Salt and crushed white pepper 1 pinch
Spice paste
- 50 ml Coconut or vebetable oil
- Shallots, peeled and slices 120 gr
- Garlic, peeled and slices 40 gr
- Black nut 30 grams
- Galangal, peeled and slices 40 gr
- Ginger, peeled and slices 30 gr
- Lemongrass, bruised 2 stalks
- Bay leaf 3
- White peppercorn crushed 1/2 tsp
- Coriander roasted golden 1 tsp
How to make spice paste
1. Mix all ingredients except oil and bay leaves, then puree
2. Before using saute first until the chocolate and aroma come out
3. Spice paste is ready for use
How to make
1. Roast grated coconut until golden yellow, set aside.
2. Bake in the oven meat that has been cut into pieces for 2 hours at 250 ° C after that
3. Put the brown stock into the presto pan, add the spice paste and mix well, add sour water, grated coconut and meat. Allow it to simmer and reduce for 3 hours on low heat.
4. Turn off the heat, leave half an hour not opened first. Add salt and pepper as flavorings.
5. For the garnish, add the fried onion, spring onion. Then serve with the sauce. The konro soup is also ready to be served
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