- George Bernard Shaw
Today is Tuesday, and I will continue my activities yesterday ... So in the previous episode I have prepared the ingredients to make Chinese Spinach and Peanut Salad, if you want to see recipe of Chinese Spinach and Peanut Salad you can see in here https://mywonderfoodadress.blogspot.com/search/label/DAILY%20ACTIVITY%20%28English%20Version%29%20%2314?m=1
So this morning, when I arrived in the kitchen I immediately cooked what was prepared yesterday. starting from spinach blanch and making vinegar sauce ...
And after all this is finished, the results will be ...
And my next activity is to prepare 2 menus from rotation 2.2 and also 2.3 which 2.2 is Thai menu and 2.3 is Indonesian menu ...
Tom Yam Goong and Konro Bakar ... Yups, I will prepare these 2 menus ...
Tom Yam is a type of hot and sour Thai soup,usually cooked with shrimp (prawn).Tom yum has its origin in Thailand. In recent years, tom yum has been popularised around the world.
The words "tom yam" are derived from two Thai words. Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.
And Konro is an Indonesian rib soup originating with the Makassar and Buginese of South Sulawesi. Usually this soup was made with ribs, such as spareribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak ; a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemon grass, clove, and bayleaf
And now there are new variations from Konro, namely Konro Bakar which is made from grilled beef ribs and conro spices.
Well, if you want to try it at home.. i'll give you my recipe
TOM YUM GOONG
Ingredients :
100 ml water
2 stalks lemon grass cut into 1 inch pieces
3 slices galangal root (smashed)
3 kaffir lime leave
1 tbsp tamarind paste
1 tbsp fish sauce
300 gr shrimps, medium to large size, shelled and deveined
12 thai chili peppers
1/2 pcs small white onion, cut 1/4 inch slices
2 tbsp roasted chili paste
1 can straw mushrooms
1 pcs lime, squeezed
2 springs cilantro
How to make?
1. Bring water to boil over high heat in a medium sized saucepan
2. Add the lemon grass,galangal,kaffir lime leaf,fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp,bring to a boil and cook 3 minutes
3. Add the onion,and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste
4. Garnish with cilantro and serve when its still hot
KONRO BAKAR (Grilled Beef Ribs)
Ingredients :
8 beef short ribs evenly
3 liter beef stock
4 bay leaf
50 gr tamarind pulp soaked in 200 ml warm beef stock for 10 minutes
50 gr grated coconut,roasted golden. this is best done in a nonstick pan. heat 2 tbsp of coconut or vegetable oil add grated coconut and roast until golden over medium heat, while frequently stirring
1 pinch salt and crushed with pepper to taste
Spice Paste
50 ml coconut or vegetable oil
120 gr shallots,peeled and sliced
40 gr garlic,peeled and sliced
30 gr black nut (keluak)
40 gr galangal,peeled and sliced
2 stalks lemongrass bruished and finely sliced
3 bay leaf
1/2 tsp white peppercorns crushed
1 tsp coriander roasted golden and crushed
How to make?
1. Bring 5 liters of water to a fast boil. Add beef ribs. mix well, and bring water quickly back to a boil. Simmer for one minute. Strain and discard the water. Rinse beef ribs quickly under running water. Dray ribs well
2. For the spice paste combine all ingredients except the oil and the bay leaf in a stone mortar or food processor and grind until very fine
3. Heat oil in a pressure cooker pot. Add both spice paste and bay leaf and sautee over medium heat until spices are fragrant and color changes.
4.Fill pot with beef stock and bring to simmer. Straind tamarind pulp through a very fine sieve into the beef stock. Add roasted coconut and beef ribs and bring to boil.
5.Strain soup and season to taste with salt and pepper
6.Grill short ribs over very high heat golden brown,frequently basting with a little coconut or vegetable oil. Once golden grilled season with salt and crushed white pepper
7. Garnish ribs with fried shallots and finely sliced leek and chinese celery. serve a bowel with beef ribs soup in wich the ribs where cooked on the side. Absolute essential as a condiment is a creamy peanut dip and spicy chili sauce.
