PRACTICE ACTIVITY 10 (ENG VER)

Hello Guys,

          Today I will you about my activities as usual but this time it is a bit different because my activities this time are not campus but are designated for Cooking Class activities at M Boutique Hotel, from my class there are 6 people who have been chosen as helpers in cooking later and accompanied by 3rd semester.

          Cooking Class is an cooking activites and decorating food, either Main Course or Dessert by involving moms or ma'am directly during the cooking process and decorating their own food which has been given theoretical explanations by their respective Mentors.

          By involving moms or ma'am in cooking, moms or ma'am can get to know the daily food that normally eat even in the making itself, but through this Cooking Class activity is very helpful for problems or obstacles that make cooking fail or not tasty.

          This time we will make 10 menus with 5 Main Course and 5 Desserts. Coto Makassar, Sop Saudra, Konro Bakar, Pallubasa, and Konro as Main Course while Dessert is Doko - doko Utti, Pisang Ijo, Sanggara Balanda, Palla Butung, and Palla Cella.

           And I will make Pallubasa, Pallubasa is a traditional food in Makassar, South Sulawesi. Like Coto Mangkasara (Coto Makassar), Pallubasa is also made from innards (sirloin) of cows or buffaloes. The cooking process is almost the same as Coto Makassar, the innards boiled for a long time. Once cooked, the innards added with the meat are sliced, then placed or served in a bowl cooked with spices, a characteristic of Pallubasa is that roasted coconut which has been finely ground.

          Prepare all the tools and ingredients that we use, Pallubasa is more dominant using the inside contents of cows such as sirloin, cow intestine, beef heart, beef tongue, beef liver and others but no matter if added with meat or vice meat is more dominant.

          Boil the water first, after entering the meat and bring to a boil again. after boiling lift the meat then rinse the entire surface of the meat with water or Blanch Method.

          Heat the oil then saute the herbs we blend before until smell come out, are Shallot, Garlic, Coriander (roasted), Lemongrass, Nutmeg, Ginger, Galangal, and Turmeric. Then add the other seasoning ingredients until cooked.

          Pour the seasoning into a stock pot  that has been filled with water then put the beef until tender, cook until boiling. Remove the meat from the boiling then cut the meat to a small size, set aside.

          Add tamarind water and roasted coconut, then cook on low heat until the sauce or liquid is thickened, give salt and pepper to taste.

          Place the meat first on a serving plate, pour enough sauce or liquid, sprinkle with fried shallot, sliced leek, and sliced celery leaves. Serve hot with white steam rice, sauteed chili sauce, and lime slices.

          So that's my activity at M Boutique Hotel in Cooking Class activities, thank you for your attention and I hope you enjoy and if you have questions just comment below. See you ...