Bismillahirahmanirohim
Assalamualaikum teman-teman kembali lagi bersama saya,di hari yang cerah ini saya akan menceritakan keseharian saya seperti biasanya di minggu praktek. Hari ini saya akan menyelesaikan preparen kami yang kemarin yaitu TRADISIONAL EGG DROP SOUP, akan tetapi kami oneline dulu karena akan dibagi kembali menu untuk besok. Dan kami langsung mengerjakan sekaligus 2 menu untuk hari rabu dikarenakan pada hari kamis kami mengikuti widya wisata di toraja. Saat membagi menu kami mendapatkan main course dan dessert setelah itu kami membagi tugas yang di main course itu adalah bobi, muis, putra, dll sedangkan saya,astrid dan haslinda mengerjakan dessert yaitu PISANG IJO,terlebih dulu saya mengambil daun pandan untuk di blender dan di ambil airnya untuk keesokkan harinya.
Setelah itu saya membantu teman-teman yang mengerjakan main course yaitu YAM MAKEUA YAO
1. Eggplants 4 pcs
2. Thai chillies(bird pepper) chopped 10-15
3. Lime juice to taste
4. Fish sauce 2-3 tsp
5. Sugar 2-3 tsp
6. Shallots, thinly sliced 2
7. Shrimp, shelled and butterflied 150gr
8. Hard boiled egg (cut wedges) 1pcs
9. Small handful of short cilantro spring As needed
* PROCEDURE :
1. Start a batch of mesquite chacoal in a berbecue kettle and soak the wood chips. While waiting for the coals, trim the tops off the eggplants and the peppers. Make a hot-and-sour sauce by mixing together the chopped thai chillies, lime juice, fish sauce and sugar. Let sit for the flavor to blend and mingle.
2. Prepare the remaining ingredients. Blanch shrimp in boiling water for 30 seconds to cook. Drain well and set aside.
3. Grill the eggplants and pepper whole over the hot mesquite, turning occasionally until they are slightly charred on the outside and have softened. For a stronger smoked flavor,add damp wood chips to the red coals and cover the barbecue kettle after each turning.
4. Place the grilled eggplants and peppers in a paper sack for a few minutes to steam. When cool enough to handle, peel off the charred skin and thin auter membrane. Cut each eggplants crosswise into segments about 1 1/2 inches long, each segment in half lengthwise, and each half in 2-3 strips, depending on the size of the eggplant. Arrange on a serving platter and spread the sliced shallots over the top.
5. Cut the skinned peppers into long,thin strips. Do not remove the seeds if you want an extra spicy salad. Arrange in an attractive design over the eggplants and shallots and top with the cooked shrimp.
6. Taste and adjust the spicy lime sauce so that it is equally sour and salty with a hint of sweetness. Spoon evenly over the salad. Garnish with egg wedges and cilantro. Serve at room temperature.
Sekian dari cerita saya hari in yahh,terima kasih sudah membaca keseharian saya
Wassalamualikum warahmatullahi wabarakatuh.
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