daily activity (english version) #23

Today the atmosphere still hasn't improved and we are still not allowed to enter the kitchen, chill waiting for our arrival, we wait in the backyard of the kitchen, and arrived at 9 o'clock and the supervisor went to meet with Pak ical and the results remained the same we were still not allowed enter into the kitchen to practice,

Until we all decided for one of the officers we were facing up to Mr. Iical ... with a worried face we were waiting for Mr.ical's answer and finally Mr. permission allowed us to practice but with a note that we should not play other than in the cool area and that made me remember when first semester ... it's hot and narrow that we feel but it's okay as long as we play back,

As usual we continue to practice with the material we have prepared and today I will make dorayaki with the dough we made yesterday and some of my group friends are preparing for tomorrow with a traditional egg drop soup menu and until 12 we are finished and preparing to plating.

And as usual I will share the recipe today, namely the traditional egg drop soup

INGREDIENTS
1tbsp (or vegetable oil) peanut oil
1/2 tbsp ginger
1pcs onion, chopped
200gr ground chicken (or ground turkey)
1tbsp of rice wine
1tbsp salt or to taste
500ml chicken stock
340gr frozen corn
85gr grozen peas (optional)
2tbspmpotato starch
3pcs eggs (or egg whites), beaten
1. Oil in abig pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
2. Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
3. Add chicken stock and 2 cups water, turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
4. While boiling the soup, combine potato starch with water cup water in a small bowl.
5. Skim the foam from top soup if you want it to look prettier (optional). Turn off heat.
6. Swirl potato starch slurry into the soup. Mix well
7. Put a spatula (or a fork) again on one end of the bowl with the egg in it. Slowly drizzle the egg into the soup in a swirling motion.
8. Mix the soup again and taste it with a small spoon (be carefull, the soup is very hot). If the soup is not a thick as you like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning. If necessary.
9. Serve warm.
That is the story for today, just like yesterday's punishment today, in my opinion, is not equivalent to the disappointment that our lecturers feel for our actions. Hopefully this event will be the last and hopefully we will not disappoint our lecturers and we will always give our best and show that we able to change to become better and able to make our parents and lecturers proud of us ... so for today I say Wassalamualaikum Warahmatullahi Wabarakatuh

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