week 4 comersial food production
For this commercial food class i will fast forward to week 4 cause week 1,2 and 3 were discussing about what were going to serve our menu for the fine dining restaurant. it took us week but we manage to get good menu. so in this case for week 4 the theme is about korean so if it is korean we have to serve korean food and act like a korean people for the dining table, cause not it will end our reputation for our restaurant.
Here our recipe for week 4
WEEK 4: Korean
Appetiser
Mandoo (Dumpling) serve with Soy Sauce
Ingredients:
25 – 30 dumpling wrappers (slightly thick)
Filling:
1 cup (packed) finely chopped kimchi
6 ounces tofu
8 ounces mung bean sprouts
1/2 medium onion
3 scallions
4 ounces ground pork (and/or beef)
1 tablespoon minced garlic
1 teaspoon finely grated ginger (or juiced)
2 teaspoons sesame oil
2 teaspoons soy sauce
1/2 egg (use the other half to seal the wrappers)
salt to taste (about 1/4 teaspoon)
pinch pepper
Method:
0. Finely chop the kimchi and squeeze out as much liquid as possible by hand.
0. Squeeze out water from tofu.
0. Blanch the bean sprouts in boiling water, drain, chop and squeeze out water.
0. Finely chop the onion and squeeze out water.
0. Finely chop the scallions.
0. Combine all the ingredients in a large bowl and mix well by hand.
0. Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shaped dumplings.) Then, bring the two ends together, moist the overlapping side with water or egg wash, and press tightly together to create a round shape. Repeat this process until all the filling/wrappers are used.
0. Kimchi mandu can be steamed for about 8 minutes in a steamer.
Dipping Sauce:
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper
pinch of red pepper flakes (gochugaru)
Method:
Combine all the ingredients above and mix well. Serve the mandu with the dipping sauce.
Soup
Dak Gomtang (Korean Chicken Soup)
Ingredients:
1 whole chicken (3 – 4 pounds)
10 – 12 garlic cloves
1 small piece ginger
1/2 medium onion
2 – 3 scallion white parts
1/2 teaspoon whole black peppers (optional)
10 cups of water
3 scallions, finely chopped to garnish
salt and pepper to taste
METHOD:
0. Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 – 8 quarts). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken).
0. Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 – 50 minutes, depending on the size of the chicken.
0. Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones. Shred the meat into small bite size pieces.
0. Strain the broth and remove the excess fat.
BIBIMBAP
Ingredients
• 2 cups medium-grain Korean (or Japanese) rice
• 1 large cucumber (sliced into thin strips)
• 1.5 cups bean sprouts (parboiled and squeezed of excess water)
• 1.5 cups spinach (parboiled and squeezed of excess water)
• 2 carrots (julienned)
• 4 shiitake mushrooms (rehydrated if dried and then sliced)
• 1 zucchini (sliced into thin strips)
• 1/2 pound meat (optional, both and cooked ground meat work well)
• fried egg as a topping
• 2 tablespoons sesame oil
Method:
0. To begin, you'll need to cook the rice in a rice cooker.
0. Next, give the cucumber strips a saltwater bath for 20 minutes and then drain.
0. Then, season spinach with 2 tsp sesame oil, 1 tsp salt.
0. Season bean sprouts with 2 tsp sesame oil, 1 tsp salt.
0. Then sauté the carrots with a dash of salt.
0. Next, sauté the mushrooms with a dash of salt.
0. After that, sauté the zucchini with a dash of salt.
0. Then, place the cooked rice in large bowl and arrange vegetables on top.
0. If desired, beef, egg or both can be placed in the center.
0. Serve each helping with small bowls of red pepper paste (kochujang) and sesame oil.
0. To eat, add a small amount of oil and desired amount of red pepper paste to bowl and mix everything together with a spoon.
Patbingsu
Ingredients:
Red beans (adzuki beans),
sugar,
vanilla,
salt,
shaved ice,
sweetened condensed milk,
strawberries,
banana,
rice cakes,
kiwi.
Directions for 4 servings
Make sweet red beans:
Here our recipe for week 4
WEEK 4: Korean
Appetiser
Mandoo (Dumpling) serve with Soy Sauce
Ingredients:
25 – 30 dumpling wrappers (slightly thick)
Filling:
1 cup (packed) finely chopped kimchi
6 ounces tofu
8 ounces mung bean sprouts
1/2 medium onion
3 scallions
4 ounces ground pork (and/or beef)
1 tablespoon minced garlic
1 teaspoon finely grated ginger (or juiced)
2 teaspoons sesame oil
2 teaspoons soy sauce
1/2 egg (use the other half to seal the wrappers)
salt to taste (about 1/4 teaspoon)
pinch pepper
Method:
0. Finely chop the kimchi and squeeze out as much liquid as possible by hand.
0. Squeeze out water from tofu.
0. Blanch the bean sprouts in boiling water, drain, chop and squeeze out water.
0. Finely chop the onion and squeeze out water.
0. Finely chop the scallions.
0. Combine all the ingredients in a large bowl and mix well by hand.
0. Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shaped dumplings.) Then, bring the two ends together, moist the overlapping side with water or egg wash, and press tightly together to create a round shape. Repeat this process until all the filling/wrappers are used.
0. Kimchi mandu can be steamed for about 8 minutes in a steamer.
Dipping Sauce:
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper
pinch of red pepper flakes (gochugaru)
Method:
Combine all the ingredients above and mix well. Serve the mandu with the dipping sauce.
Soup
Dak Gomtang (Korean Chicken Soup)
Ingredients:
1 whole chicken (3 – 4 pounds)
10 – 12 garlic cloves
1 small piece ginger
1/2 medium onion
2 – 3 scallion white parts
1/2 teaspoon whole black peppers (optional)
10 cups of water
3 scallions, finely chopped to garnish
salt and pepper to taste
METHOD:
0. Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 – 8 quarts). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken).
0. Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 – 50 minutes, depending on the size of the chicken.
0. Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones. Shred the meat into small bite size pieces.
0. Strain the broth and remove the excess fat.
BIBIMBAP
Ingredients
• 2 cups medium-grain Korean (or Japanese) rice
• 1 large cucumber (sliced into thin strips)
• 1.5 cups bean sprouts (parboiled and squeezed of excess water)
• 1.5 cups spinach (parboiled and squeezed of excess water)
• 2 carrots (julienned)
• 4 shiitake mushrooms (rehydrated if dried and then sliced)
• 1 zucchini (sliced into thin strips)
• 1/2 pound meat (optional, both and cooked ground meat work well)
• fried egg as a topping
• 2 tablespoons sesame oil
Method:
0. To begin, you'll need to cook the rice in a rice cooker.
0. Next, give the cucumber strips a saltwater bath for 20 minutes and then drain.
0. Then, season spinach with 2 tsp sesame oil, 1 tsp salt.
0. Season bean sprouts with 2 tsp sesame oil, 1 tsp salt.
0. Then sauté the carrots with a dash of salt.
0. Next, sauté the mushrooms with a dash of salt.
0. After that, sauté the zucchini with a dash of salt.
0. Then, place the cooked rice in large bowl and arrange vegetables on top.
0. If desired, beef, egg or both can be placed in the center.
0. Serve each helping with small bowls of red pepper paste (kochujang) and sesame oil.
0. To eat, add a small amount of oil and desired amount of red pepper paste to bowl and mix everything together with a spoon.
Patbingsu
Ingredients:
Red beans (adzuki beans),
sugar,
vanilla,
salt,
shaved ice,
sweetened condensed milk,
strawberries,
banana,
rice cakes,
kiwi.
Directions for 4 servings
Make sweet red beans:
Ulasan
Catat Ulasan