Day Report English Version

Okay, I will Comeback to tell you about may activity in the kitchen today. Today we entered 07.45 for go directly oneline in front of the kitchen and the absent by Supervisor. We are oneline in the cold kitchen and shortly after pray we directly separating away from the second group, and this time the second group will be off and will be working on his research project.

The first group will be doing today, and this time we will cook the Rotation 1.3 menu which consists of Indonesian cuisine that is the plating interestingly to the eye. There a  Sambal Ulang-Ulang (Appetizer), Sop Kacang Merah, Bebek Menyatnyat, Nasi 

Putih, Sambal Matah, Plecing Kangkung (Main Course), dan Bika Ambon (Dessert).

Bebek Menyatnyat

Bika Ambon

Sambal Ulang-Ulang

 Sop Kacang Merah

As I told you yesterday, my group will to make Soup that is Red Beans Soup, this time we will make 40 Pax Red Beans Soup, here is how to make Red Beans Soup:

Galingale

Chicken White Stock

Saute

Mix Red Beans

Finishing

1. Combine Galingale (Lengkoas) with 100 ml of water in Small Pan and simmer for 2 minutes until the fragrance comes out.

2. Enter peanut oil on the sauce pan and enter the Onion saute until the fragrant odor comes out and enter Shallots, Chopped Ginger and Garlic until the fragrance smells out and cooked but does not burn or change color to brown.

3. Prepare Stock Pot and enter Chicken White Stock then simmer.

4. Combine Red Beans into saute pan then occasionally given the stock so that the red beans are soft but not charred.

5. After the red beans are soft, remove from sauce pan and cooling down then Blender until really smooth.

6. After that insert back into Stock Pot then simmer and give Seaosoning salt and Pepper.