DAILY ACTIVITY (English Version) #16

"People who love to eat are always the best people"
-Julia Childp

Alhamdulillah this morning we are still reunited and given health to do activities like usual ...

Yaps today I will continue the activities that I did yesterday ... So yesterday I prepared all the ingredients for the konro and also the tom yam goong..

To cook the konro i think its difficult... because this is the first time I cook the konro too ... so I still don't know about how to make it ... so I asked the senior and also my friends who know how to make a konro... and at that time I used boilling technique guys ... so I boiled the marinade of beef ribs until it permeated and also boiled for a long time so that the meat was tender ... after that the konro is ready to be burned

For the soup itself, it's quite easy because you just need to put all the ingredients in the stock pot and use the boilling technique ...

We were finished at around 12 noon, actually the other team had finished at 11 a.m but because of the Konro it was a long way to cook it so we finished at 12 o'clock.

Alhamdulillah the results of the konro are good, the meat is also quite tender ... hehehe the soup is also Alhamdulillah good but i think its little spicy for me...

After we rest and eat together, we immediately do general cleaning and go home at 4pm.

Thats all from me today, i'll give you my recipe again💕

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.