Cooking: 4500 invitees is not something impossible #End [Bilingual]

in #esteem6 years ago (edited)

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Since 9 am the invitees started to come and we started to serve them with food, and every half an hour the food controller keep coming to take rice or curry, and we keep cooking all the need for those invitees. At 12 o’clock we stop for a while because we thought the invitee will not be more than 3000. Unfortunately we had only 45 minutes break. The controller came in hurry and looks worried, He talked to me; “we will have more guests are coming and we would not have enough food to serve, especially curry”. That information was enough for me to change the plan. I did quick calculation for what we need to buy immediately; I gave some amount of money to buy 40 kg beef, and a list of seasoning. Less than 45 minutes later, my helper Rahman arrived and brought what I need. Another pot of Red Rendang (Masak Mirah) must be ready within 2 hours. I talked to Mr. Jafar to start other 3 pots of rice, and he worked real fast to prepare what he needs to do.

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Sejak jam 9 pagi para undangan mulai berdatangan dan kami juga mulai menghidangkan makanannya, setiap setengah jam sekali pengontrol meja hidangan datang untuk mengambil nasi atau kari dari dapur, kami juga terus memasak untuk semua kebutuhan makanan para undangan. Jam 12 siang kami berhenti memasak kerena menurut perkiraan kami masakan sudah mencukupi target untuk 3000 undangan. Sayangnya kami hanya sempat beristirahat selama 45 menit kurang lebih. Pengontrol makanan untuk meja hidangan datang dengan tergesa dan Nampak agak was-was dan member informasi ke saya bahwa: “Kita akan kedatangan lebih banyak tamu lagi dan kita akan kekurangan hidangan, terutama Masak Merahnya. Informasi ini sudah lebih dari cukup untuk segerap merubah rencana. Saya segera menghitung apa yang kami butuhkan; saya menyerahkan sejumlah uang untuk segera membeli 40 kg tambahan daging sapi dan bumbu yang dibutuhkan untuk memasak Masak Mirah. Kurang dari 45 menit Rahman sudah kembali dengan semua kebutuhan untuk memasak 1 kuali tambahan masak merah dan bumbu-bumbu yang saya butuhkan. Satu kuali lagi masak merah harus siap hiding dalam waktu kurang lebih 2 jam kedepan. Saya mengarahkan Bang Jafar untuk segera memasak 3 dandang nasi tambahan, beliau segera menyiapkan kebutuhannya dengan sangat cekatan.

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I cleaned the beef and asked someone else to make another 20 liters of coconut milk for one giant pot of Red Rendang. 20 ltrs of coconut milk are made from 15 fresh coconuts, it is because I do not add more water into Red Rendang. Some other cooker will add some water but reduce the quantities of coconut milk.

Daging sapi yang baru dibawa pulang segera saya cuci dan meminta orang lain untuk menyiapkan 20 liter santan kelapa, 20 liter santan di buat dari 15 kelapa, ini karena saya tidak lagi menambah air dalam masak merah nantinya, cukup dengan santan saja. Sebagian orang akan menambah air dalam masak merah tetapi mengurangi santannya.

Here is the complete ingredient for Red Rendang (Masak Mirah).

Inilah resep untuk Masak Merah khas tempat kami
• 40 kg beef/40 kg daging sapi segar

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Seasoning part one/Bumbu bagian pertama

• 200 grm ginger/200 grm jahe
• 200 grm galangal/200 grm lengkuas
• 100 grm Fresh Red Chili pepper/100 grm cabe merah
• 50 grm cayenne pepper/50 grm cabe rawit
• 500 grm red onion/500 grm bawang merah
• 150 grm garlic/150 grm bawang putih
• 50 grm turmeric /50 grm kunyit
• 100 grm candlenut/100 grm kemiri
• 50 grm caraway/50 grm jintan

Seasoning part two/bumbu bagian dua

• 50 grm white pepper powder/50 grm bubuk lada putih
• 200 grm Red chili powder/200 grm bubuk cebe merah
• 1.5 kg curry base/1.5 kg kelapa sangrai digiling (u neulheue)
• 150 grm coriander or 200 grm roasted coriander/150 grm ketumbar atau 200 ketumbar sangrai (bubuk/powder)

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Seasoning part three/bumbu bagian tiga

• 100 grm curry base oil or coconut oil/100 grm minya kepala sangrai atau minyak kelapa
• 20 pcs cardamom/20 butir kapulaga
• 10 cm cinnamon/10 cm kayu manis
• 20 starseed/20 butir bunga lawang
• 50 grm curry leaf/50 grm daun kari
• 50 grm lemongrass/ 50 grm serai
• 20 grm pandan Leaf (optional)/20 grm daun pandan wangi (opsional)
• 200 grm sliced onion/ 200 grm bawang merah cincang
• 2 pcs turmeric leaf/2 lembar daun kunyit
• 10 grm lime leaf /10 grm daun jeruk purut

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Seasoning part four/bumbu bagian empat

• 200 grm salt/200 grm garam dapur
• 3 tbsp vinegar/3 sdm cuka
• 20 liters coconut milk/ 20 ltr santan kelapa (tidak terlalu kental)

Cooking Method/cara memasak:

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Step 1:

Slice the beef into small size/as needed and clean it properly, rinse the water and add salt, vinegar and put all those beef into the bucket (seasoning part four except coconut milk)

Langkah 1:
Potong daging menjadi ukurankecil sesuai kebutuhan dan bersihkan, tiriskan airnya masukkan garam, cuka dan masukkan daging sapi kedalam ember (semua bumbu bagian empat kecuali santan)

Step 2:

Grind well all seasoning part one and mix it all together add little amount of water (1 ltr approx)

Langkah 2:
Giling sampai halus semua bumbu bagian 1 dan aduk semuanya hingga merata tambahkan sedikit air (kira-kira 1 liter)

Step 3:

Pour 100 ml curry base oil/coconut oil into the wok/pot, wait until it hot and fry seasoning part three for 2-3 minutes until the smell come out from the seasoning and add 20 ltrs coconut milk. Stir it well, and then add seasoning part one and seasoning part two while it stirring.

Langkah 3:
Tuangkan 100 ml minyak kelapa atau minyak kelapa sangrai kedalam kuali tunggu sampai panas kemudian tumislah semua bumbu bagian tiga sekitar 2-3 menit sampai wangi, kemudia tambahkan 20 ltr santan kelapa. Aduk semua bumbu sampai merata, kemudian tambahkan bumbu bagian satu sambil terus diaduk.

Step 4:

Cook all those seasoning for 30 minutes until it is getting orange, and then add all beef and stir it well. Cook it for another 1-1.5 hours until all beef soft. During this cooking process we need to stir it frequently for every 10 minutes. In case you don’t like spicy stuff, you can reduce the quantities of chili. And add some brown sugar or sugar can extract. When it almost ready, please test the taste, you can add some salt if you like it.

Langkah 4:
Masaklah semua bumbu sekitar 30 menit sampai menjadi orange atau kemerahan, kemudian tambahkan daging sapi sambil diaduk. Masak daging sapi tersebut selama 1-1.5 jam lagi atau hingga daging empuk. Selama proses memasak, masakan perlu di aduk setiap 10 menit sekali atau kapan diperlukan. Jika anda tidak terlalu menyukai masakan pedas, anda bisa mengurangi jumlah cabai dan bisa juga menambahkan sedikit gula merah atau air tebu. Ketika hapir siap cicipilah rasa masakannya, apabila dibutuhkan anda bisa menambahkan garam.

All those ingredients are my own recipes, some other will have slightly different recipe and amount.

If you only read this post and have question about what curry base is and how to make it please read the first post about cooking curry here

Semua resep tersebut adalah racikan pribadi saya, sebagain orang lain mungkin akan sedikit berbeda dan jumlah bumbu juga berbeda-beda.

Jika anda hanya membaca postingan yang ini dan ada pertanyaan mengenai apa itu curry base dan bagaimana cara membuatnya maka anda bisa membaca postingan terdahulu saya disini

It would be better if I provide you with small quantities cooking for some of you will never cook for that many of people, perhaps some of you want to follow the recipe, here it is.

Ada baiknya saya juga memberikan resep untuk memasak dalam jumlah yang lebih sedikit, karena sebagian anda tidak akan pernah memasak untuk sekian banyak orang , mungkin sebagian dari anda ingin mengikuti resep yang saya berikan, ini dia resepnya.

Cooking for 1 kg of beef/untuk 1 kg daging sapi

• 1 kg of beef/1 kg daging sapi

This small quantities is special for @canadianrenegade and other friends who interest to try this curry recipe

Seasoning part one/Bumbu bagian pertama

• 15 grm ginger/15 grm jahe
• 15 grm galangal/15 grm lengkuas
• 10 gm Fresh Red Chili pepper/10 grm cabe merah segar
• 2 grm cayenne pepper/2 grm cabe rawit
• 50 grm red onion/50 grm bawang merah
• 5 grm garlic/5 grm bawang putih
• 5 grm turmeric/5 grm kunyit
• 3 pcs candlenut/3 butir kemiri
• 1 tsp caraway/1 sdt jintan

Seasoning part two/bumbu bagian dua

• 1 tsp white pepper powder/1 sdt bubuk lada putih
• 2 tbsp grm Red chili powder/2 sdm bubuk cabe merah
• 200 grm curry base/200 grm kelapa sangrai
• 1 tbsp coriander or 2 tbsp roasted coriander powder/1 sdm ketumbar atau 2 sdm ketumbar sangrai

Seasoning part three/bumbu bagian tiga

• 2 tbsp curry base oil/coconut oil/ 2sdm minyak kepala atau minyak kelapa sangrai
• 4 pcs cardamom/4 butir kapulaga
• 2 cm cinnamon/2 cm kayu manis
• 2 star seed/2 butir bunga lawang
• 2 grm curry leaf/ 2 grm daun kuri
• 1 pcs lemongrass/ 1 batang serai
• 1 pcs pandan Leaf (optional)/1 lbr daun pandan wangi (opsional)
• 3 pcs of red Onion (sliced)/3 butir bawang merah cincang
• 5 cm turmeric leaf/5 cm daun kunyit
• 2 pcs lime leaf /2 lembar daun jeruk purut

Seasoning part four/Bumbu bagian empat

• 1 tbsp salt/1 sdm garam
• 1 tbsp vinegar/1 sdm cuka
• 1.5 liters coconut milk/1.5 litr santan kelapa

All step of cooking are remain the same with cooking of 40 kg of beef curry, the different are quantities of ingredients. If you don’t like spicy you can reduce amount of chili. You can modify the recipe and make as you prefer.

Semua langkah dan cara memasaknya sama seperti memasak untuk 40 kg daging. Yang berbeda adalah jumlah bumbu. Jika anda tidak terlalu suka pedas, anda bisa mengurangi jumlah cabai. Anda juga bisa memodifikasi resepnya sesuai selera.

I make those recipe base on my experience and taste of the community in my area, even in Aceh there are many way of cooking curry. So feel free to do as you wish, because some says cooking is part of art.

Resep yang saya sajikan adalah sesuai dengan pengalaman saya dan sesuai dengan rasa yang umum disukai oleh masyarakat disekitar tempat saya, di Aceh sekalipun anda akan menjumpai banyak cara dalam memasak kari atau masak merah. Jadi, silahkan anda melakukannya dengan cara yang anda suka. Sebagian mengatakan bahwa memasak itu adalah seni.

Have a good day my friend.

Salam sejahtera untuk semua sahabatku

@el-nailul

Hope for the best and prepare for the worst

Sort:  

That information was enough for me to chance the plan.

I think you mean is change not chance 😉 hahaha ..I am quite a harsh editor😆.
This red rendang atawa masak mirah wellknown as curry, that's a fast cooking one.. 2 hours? You've finished at 15.00? What time were the invitees stop coming? That's a bit late.. usually our party was end at 4 or before asaar though they're always welcome anytime.

thank you very much my generous editor...wkakakak...:D, I went home 16.30 to cook some fishes and fry 20 kg chicken...that was really a job to finish, normally in our area the party is over about 3 or 3.30. To cook it faster, please do not add water...:)

So.. you're cooking for the dinner too😯 that's too much but you're doing good. Yeah... just like "rendang" we don't need to add water in it, beef and coconut milk have a spesific juice and oil.. the combination of those two and spices were great. We have a machine to squeeze the coconut milk at the market now, do you have one in panton labu?

Sang bit jago droneuh bagian dapue bang @el-nailul

hahahaah....karena hobi, awai phon karena cabak jaroe bak peukaru mak maguen....:D bang @brexscoot. asai meugang nyan ka karu nyoe hana rhoh lon maguen jamuen

Hehe akibat cabak jaroe akhee but jeut keu tuah jaroe bang, bit ka jago magun.

Alamaaakkk, makin ngeri ini bang @el-nailul. Melelahkan sekali. Saya pernah ikut catering tamu 2000 aja capek nya minta ampun.

kalo udah masak gitu, makan aja kita udah gak sanggup, paling makan jam 3 pagi sekali, malam besok baru makan lagi. cepek tapi kalo di katering kan ada bayaran yang lumayan juga bang @djamidjalal...:D

Heeee... Lumayan lah bang. Duduk di warung kopi langsung hilang hasilnya. Haa

Wow all the dishes looks yummy specially that bambu bagian pertama.

thank @raksha, you can try it if you like curry. wish you all the best my friend.

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Oh my goodness @el-nailul! Here, people get anxious if a wedding guest list fluctuates by 5 individuals. I cannot imagine having to accommodate an additional 1500 people with same day notice. To keep your cool under that kind of pressure is incredible. Again, the photos are great and the recipes look amazing. I am getting hungry! I am saving your recipes because I would really love to try them. Thanks again for tagging us. -Aimee

You are most welcome, and you can get me anytime on my whatsapp number if you have any problem when you try to cook the recipe @canadianrenegade, give my hug to Little H and Little R

Why you don't tell me that you like cook-cook, Wak?

Sungguh sebuah kesalahan paling besar untuk mengatakan hal yang "masak" qe gak tanya @sangdiyus...wkakkakaka

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