Journal
Week 1- making beef rendang
We made beef rendang using beef and rendang ground ingredients which are,
Pure coconut milk**
2 Lengkuas
2 Gingers
1/4 kg Onion (15 cloves)
8 cloves Garlic
2 pieces of Turmeric leaves
4 Sheets of Salam Leaves
8 Sheets of Orange Leaves
We mixed the ground ingredients in a saucepan. The result wasn't satisfying because the visual and taste is far from rendang. This is because we used unpure coconut milk, and too much salam leaves. After finsihing the rendang sauce, we took the beef (which was earlier boilied for 2-3 hours) and saute it with the rendang sauce on a saucepan. The overall result of the beef rendang wasn't good because the color is too bright (yellow), and the taste is more like gulai than rendang, which is why we decided to practice beef rendang again on week 2.
Pure coconut milk**
2 Lengkuas
2 Gingers
1/4 kg Onion (15 cloves)
8 cloves Garlic
2 pieces of Turmeric leaves
4 Sheets of Salam Leaves
8 Sheets of Orange Leaves
We mixed the ground ingredients in a saucepan. The result wasn't satisfying because the visual and taste is far from rendang. This is because we used unpure coconut milk, and too much salam leaves. After finsihing the rendang sauce, we took the beef (which was earlier boilied for 2-3 hours) and saute it with the rendang sauce on a saucepan. The overall result of the beef rendang wasn't good because the color is too bright (yellow), and the taste is more like gulai than rendang, which is why we decided to practice beef rendang again on week 2.
WEEK 2- Beef Rendang
we practiced making beef rendang again. This time we provided the accurate ingredients for the rendang ground ingredients (sauce). The result is far better than the first week because the beef was also boiled longer, making it softer and tender. The ground ingredients is also better than the first week because the color is as dark as a beef rendang sauce, and the taste is distinctive like original padangnese beef rendang.
STEPS OF MAKING BEEF RENDANG
1. Boil 200g of beef for 2-4 hours
2. Saute ground ingredients to make rendang sauce**
3. mix the ground ingredients with the boiled beef.
4. Add in pure coconut milk slowly while cooking
5. Keep mixing the ingredients until the oil comes out.
CLIENTS FEEDBACK FOR BEEF RENDANG
BU ALISSA
bu_alissa_1_.m4a | |
File Size: | 1045 kb |
File Type: | m4a |
BU STELA
bu_stela.m4a | |
File Size: | 1366 kb |
File Type: | m4a |
BU KUSUMA
bu_kusuma.m4a | |
File Size: | 462 kb |
File Type: | m4a |
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WEEK 3-modifying beef
I decided to use mushrooms as substitute for the beef since we are modifying beef rendang into vegan rendang. I decided to use mushrooms because of the similar texture is shares with beef. However, the mushroom I used was too soft, which is why i have to modify it again. CLIENT FEEDBACK FOR MUSHROOM RENDANG BU ALISA - The rendang sauce is exellent -The texture of the mushroom is almost similar, but too soft - Suggested to use dry shitake in the future to improve. BU TIWI BU KUSUMA PAK TODUNG |
WEEK 4
We modified our recipe again. To achieve the taste, absorption, and texture of a beef rendang, we have to modify our previous recipe. I still use mushrooms, but the type of mushroom I used is now portobello mushroom since it has the similar taste to beef. The other recipe we changed was making vegetable broth.
The broth includes:
- 3 calves of corn
- 3 carrots (sliced thickly)
- Salt
- 200g of soybeans
We had to boil the broth for more than 1 hour, which is why I didn't have time to cook my mushrooms. Instead, I will continue cooking the portabello mushroom next week.
The broth includes:
- 3 calves of corn
- 3 carrots (sliced thickly)
- Salt
- 200g of soybeans
We had to boil the broth for more than 1 hour, which is why I didn't have time to cook my mushrooms. Instead, I will continue cooking the portabello mushroom next week.
JOURNAL week 5
This week I used portobello mushrooms again to substitute beef. Before doing that, we have to make the spices again by letting the coconut water absorb into the dried ingredients. The process of making rendang spices took us more than 75 minutes, therefore I couldn't cook the mushrooms with the spices.
-Strength: The strength of the process making this dish is that it took only several minutes to cook the mushrooms completely before stir-frying it with the rendang spice. the strength of this dish is the flavor that is adequate.
-weakness: the weakness of the process is stir-frying the mushrooms. It required me more than 20 mins to completely let the spices absorb the spices, and it is also difficult to identify whether the mushroom has already absorbed all the ingredients of the rendang. the weakness of this dish is the texture, because it is too soft since it was rinsed by water too long.
improvement: i can improve in the future by adding more spices to the mushrooms before stiry-frying it to the rendang spice to make it more flavorful. I would also like to use a different kind of mushroom that has a harder texture.
-Strength: The strength of the process making this dish is that it took only several minutes to cook the mushrooms completely before stir-frying it with the rendang spice. the strength of this dish is the flavor that is adequate.
-weakness: the weakness of the process is stir-frying the mushrooms. It required me more than 20 mins to completely let the spices absorb the spices, and it is also difficult to identify whether the mushroom has already absorbed all the ingredients of the rendang. the weakness of this dish is the texture, because it is too soft since it was rinsed by water too long.
improvement: i can improve in the future by adding more spices to the mushrooms before stiry-frying it to the rendang spice to make it more flavorful. I would also like to use a different kind of mushroom that has a harder texture.
Client Feedback
1. Bu Alissa: the mushroom taste is too strong, and it destroys the rendang taste. The texture is also far from beef.
2. Bu Kusuma: The taste of mushroom overlaps the taste of rendang. The texture is too soft, but its okay.
3. Bu Stela: the dish tastes very good!
2. Bu Kusuma: The taste of mushroom overlaps the taste of rendang. The texture is too soft, but its okay.
3. Bu Stela: the dish tastes very good!