Tuesday, February 06Th 2018
Hi guys...
This is my first blog since I had to do some trainings in Bali also the first time I cook in the kitchen. for the initial food for today's practises, my group has a task to make soups such as sup saudara and pallu ce'la. These are the traditional food from Indonesia which makes me very enthusiastic to cook those dishes. The following is ingredients:
PALLU CE'LA
Hi guys...
This is my first blog since I had to do some trainings in Bali also the first time I cook in the kitchen. for the initial food for today's practises, my group has a task to make soups such as sup saudara and pallu ce'la. These are the traditional food from Indonesia which makes me very enthusiastic to cook those dishes. The following is ingredients:
1. SUP SAUDARA
Ingredients:
- 1Kg beef shoulder or brisket cut into 500g pieces
- 250gr fried beef lung
- 4-5liters beef stock
- 5kaffir lime leaves bruised
- 10cm Cinnamon stick
- 150ml Evaporated milk
- 3tbsp vegetable or coconut oil for frying
Garnish:
- 2tbsp fried shallots
- 100gr Glass noodles, soaked in warm water for 15 minuts
Spice Paste:
- 2tbsp coconut oil
- 60gr shallots peeled and sliced
- 30gr garlic peeled and sliced
- 30gr galangal peeled and finely sliced
- 30gr ginger and finely sliced
- 100gr large red chilles halves seeded and sliced
- 20gr candlenuts roasted and crushed
- 1/2tbsp shrimp paste
- 1tbsp coriander seeds roasted and crushed
- 1tbsp cumin seeds roasted
- 1/2tbsp nutmeg ground
- 1/4tbsp black papper crushed
- 2stalks lemongrass bruised
- 2 salam leaves
- 30gr Tamarind pulp soaked in 150 ml warter for 10 minuts . strain through a fine sieve
- 1/2tsp salt to taste
- 3tbsp vegetable or coconut oil for frying
PROCEDURE
- To make the spice paste, combine all ingredients except lemongrass, salam leaves and tamarind in stone mortar or food processor and grind into a very fine paste. place ground ongredients into a pressure cooker, add remaining ingredients except tamarind juice and saute over medium heat until spices are fragrant.
- fill the cooker with beef stock and bring to boil ( in traditional south sulawesi cuisine cooks would use the water in which the rice was soaked in for 20 minutes before cooking ) add kaffir lime leaves, cinnamon stick and strained tamarind juice
- heat 3tablespoon of oil in fraying pan and quickly brown the beef shouder evenly on each side . this will add a meatier flavor to the broth
- place meat into beef soup, bring back to boil , and skim of scum
- pressure cook at a gauge pressure of 1 bar/15 psi for 75 minutes. start timing when full pressure is reached. let the cooker cool for 30 minutes
- remove cover , take out meat and into small bite size pieces and warm in beef soup before serving
- add evaporated milk to beef soup and simmer over low hear for 10 minutes . season to taste with salt and a generous squeeze of lime juice .garnish soup with glass noodles, potato patties , fried shallots, sliced spring onions and fried beef lunge
- serve with rice cakes or steamed rice and spicy tomato sauce
PALLU CE'LA
Ingredients:
- 1,2kg whole fish , cleaned and sliced 2 cm thick
- to taste salt
- 2tbsp lime juice + more to taste
- 6tbsp coconut oil
- 75gr shallots, peeled and finally sliced
- 35gr garlic, peeled and finally sliced
- 30gr dried sour mengoes, washed and dried
- 800ml seafood stock
- to taste ground white papper
- a handful finely sliced spring onions
spice taste
- 600gr large red chillies, halved, seeded and sliced
- 3-5 bird's eye chillies, finely sliced
- 30gr turmeric , peeled and finely sliced
PROCEDURE
- To make the spices paste, combine chillies and turmeric in a stone mortar or food processorand grind into a fine paste, reserve one-third of the spices paste to marinate the fillets
- season sliced fish with salt and lime juice and rub evenly with one-third of the blend. heat 3 tbsp vegetable oil in sauce pan and quickly sear a fishslice ( 10 secound on each side ) vacuum cook
- heat 3 tbsp oil in a soup pan . addsliced and garlic and sauce for 2 minutes medium heat
- add remaining ground spices and countinue to saute until fragrant . add sour mangoes and saute for 1 minutes
- fill up with stock and bring to simmer for 5 minutes season to taste with salt , white papper and lime juice
- arrage fish fillet in soup bowl and fill up with soup garnish with sliced spring onions
These all are my activities today. I am very grateful as today my activities are good, and thanks in advance. See you in next blog.
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