DAILY ACTIVITY #28

Akhirnyaa hari kamis pun tibaaa.. dan yay hari ini adalah hari terakhir dalam minggu praktek ini.. besok jumat adalah general cleaning dan senin nya dilanjut dengan teori lagii yayy hahaha.. ntah kenapa hawa nya seneng aja gitu kalo masuk minggu teori hehehe

Okay

Kita akan melanjutkan apa yang kita kerjakan kemarin.. nah kemarin kan udah prepare Shrimp Bisque dan Pumpkin Soup kan ...

So hari ini langsung aja cusss masak nyaa... cekidot...

Shrimp Bisque 

Ingredients 

30 gr Butter 

60 gr Onion (cut brunoise) 

60 gr Carrot (cut brunoise) 

500 gr Shrimp (small size,shell on) 

Small Pinch of Bay leaf 

Pinch of Dried thyme 

4pcs Fresh Parsley stems 

30 gr Tomato Paste 

60 ml Burnt brandy 

200 ml White wine (tapi kalau ga pakai ini gapapa kok guys) 

1liter Fish veloute 

500 ml Fish stock 

250 ml Heavy cream (hot) 

Seasoning of salt and pepper

How to make?

1. heat the butter in a sauce pan over medium heat.

2. add onion and carrot. saute until lightly browned.

3. add the shrimp, bay leaf. thyme, and parsley stems. saute until the shrimp turn red.

4. add the tomato paste and stir well.

5. add the brandy and wine. summer untul reduced by half .

6. remove the shrimp. peel and devein them. return shells.

7. cut the shrimp into small dice and reserve for 

garnish.

8. add the fish velute and stock to the sauce pan, simmer 10-15 minute strain.

9. return the soup to the sauce pan and bring back to a simmer.

10. at service time, add the hot cream and the diced shrimp season.

Pure of pumpkin soup

Ingredients

100gr onion

100gr leek

100gr celery

200gr pumpkin (boiled and mashed)

50gr butter

50gr flour

1liter chicken stock

Little salt

1tbsp fresh parsley (chopped)

1cloved garlic (minced)

½ tbsp dried thyme

125gr heavy cream

5 whole black peppercorns

Procedure

1.       Trim and wash onion, leek, celery and pumpkin.

2.       All vegetables cut into sliced

3.       Heat stock, salt, pumpkin, onio, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30minutes uncovered

4.       Puree the soup in small batches (1cup at the time) using a food processor or blender

5.       Return to pan, and bring to a boil again. Reduceheat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and
 garnish with fresh parsley before served.

Hari ini kita selesai pukul 10.00 cukup cepat karena ya hanya soup saja yang kita bikin hari ini.. 

Setelah makanan disajikan pun,kemudia kami langsung melakukan general cleaning dan pulang pada pukul 05.00