daily activity (english version) #24

today the same as yesterday we were still practicing in the cold cold kitchen section to accommodate us to practice but not whether it was a punishment for our mistakes, but today is not as tight as yesterday and good news comes to all of us, our seniors who are in their final semester Sis Agung and Sis Anthony won the race in Bandung and certainly made us all feel happy and let's say thank God ...

today as on the day we usually continue the practice that we prepared yesterday and today we made a traditional egg drop soup ... today our practice runs quickly and finishes before 12 ... well faster than usual and today we also do GC quickly ... but before we explain about our dishes beforehand and today I have the turn to explain to Mr. Iical.

This is the first time I have explained and honestly because the first time it made me a little nervous when doing explain, and the results of today's explain are Mr. Iical saying that the color of the soup is wrong and should not be white but not what he said and made me able breathe freely at least not so bad.

after explaining we are preparing for lunch from the results of our cooking as we usually call the nation's children ... but when preparing food the sound of the adhan prayer has sounded so we decided to pray first before eating ... I want to tell you a little there is a tragedy making us excited for a moment because the smoked meat is burning for the sake of it but fortunately it is quickly overcome before the flames are enlarged.

well that's the story for today, and this week is hard but there are lots of lessons that we can learn in this week and what I conclude is never to lose someone's trust because it is hard to get because once the trust is released it is very difficult or even not can be obtained again ... and feeling disappointed is more poignant than feeling angry ... for our lecturers, thank you for this week there are so many lessons that we have, so for today I say Wassalamualaikum Warahmatullahi Wabarakatuh.

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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

h

daily activity (english version ) #22

today I arrived at campus at 7.12 after I arrived at the campus as I said I had breakfast first with Anjani with yellow rice, after breakfast I and my other group friends immediately released all the materials prepared yesterday ... because the ingredients are just cooked and those who are going to do it are idong and astrid is assisted by Mr. ical so I and one of my friends Anjani and Iippang prepare for tomorrow's practice of making Dorayaki ... before me and Ashari Muas and Iqbal weighed the ingredients before making the mixture after that I and another friend prepared mixing dough to make the mixture.

for dorayaki stuffing we did not make it long because there were red beans that had been soaked overnight by one of the 6th senior seniors who would do their research in the kitchen so after the dough was finished I and Anjani just made anko for the dorayaki stuffing. after Anko finished I went to see what about Nasu Cemba it turned out that Nasu Cemba was cooked for 3 hours I thought the work for today had finished so I helped my friend make Banana Banana but I was wrong because me and my group friends forgot crackers and chili sauce usually on the Indonesian menu because of that Pak ical was angry with our class and added that the kitchen atmosphere was very quiet with food that was late ready and that made Pak ical angry with our class so we were sentenced to do GC 3 times a day.

that is the result of our mistakes and we continue to carry out those penalties and because of that we get new lessons that we must always be on time and should not be careless in doing things and also certainly not leave the kitchen without notice ... therefore I am very say thank you very much to Mr. Iical for giving us so many lessons today that will make us more careful and also mentally strong ...

I do not forget that I will share today's recipe, dorayaki.

INGREDIENTS
600gr soft flour
15gr baking powder
120gr margarine, melted
6pcs egg
90ml honey
480ml milk
as needed anko for filling
PROCEDURE
1. a strain of flour and baking powder
2. egg and sugar mixer until smooth and add freshmilk, mix again
3. put flour and baking powder in dough and mix well. then put honey and melted margarine, mix until blended
4. heat saute pan and basting with margarine. take 1 ladle dough and put on the saute pan, make into round (8cm)
5. brown on one side until golden and slightly brown on the other side behind
6. let stand until slightlly cool
7. Take 2 batter that is cooked and then enter anko

well, that's the story for today, there are so many mistakes that we made that we will make it as a new lesson to be better in the future and hopefully the mistakes on this day will not be repeated again and hopefully we will not disappoint our lecturers to the class we again, thank you for the rebuke that you gave so piercing in our hearts and also made our heads more open to being more thorough and always focused and more important was learning on time ... because one day in the world the real work of a guest We will not tolerate anything because the food that came to him was not on time, so today I say Wassalamualaikum Warahmatullahi Wabarakatuh.

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daily activity (english version) #21

today is the first day of this week I practiced at the polytechnic kitchen in Makassar, today I arrived at campus at 7.15 ... but before going to campus I first stopped by boarding one of my friends to take my shoes there but apparently my friend brought him to the campus waaaaawww thank you.

Today, my friends and I just prepare for tomorrow and today my friend and my group turn to work on Indonesian maincourse and the maincourse menu is a burnt cone, and cucumber pickles ... but Mr. ical tells us that the konro menu is burnt replaced with nasu cemba, nasu cemba is a typical enrekang food because the food comes from enrekang so my classmate from enrekang named yusuf, idong and astrid helped us make the food.

because this Indonesian cuisine eats incomplete if you don't use pickles, then I just make pickles that will be used tomorrow but I keep them in the chiller.

but the material that will be used to make Nasu Cemba turns out to be nonexistent and it turns out the item is still on the road to campus ... While waiting for material to arrive I help another friend in his work, I help my friend make a figure of Utan because last week I also got a figure utan that's why I petrified my friend ... soon after the goods arrived then me and idong went to pick up the ingredients that would be made into the nasu cemba spices while astrid and komang worked on the meat ... as usual I would distribute the recipe but recipe this time I took it from one of the internet sources and I will put a link from that source

ACAR
INGREDIENTS
250ml of water
250gr sugar
250ml of rice vinegar
50gr ginger
Lemongrass 1stalk
a pinch salt
3pcs cucumber, halved lengthways, correct and sliced
10pcs shallots 9peeled and quarted
10pcs birds eye chillies
PROCEDURE
1. combine water, sugar, vinegar, lemon grass, and salt in a saucepan. bring to the boil and simmer for 1 minutes.
2. remove from heat and leave to cool throughly
3. combine remaining ingredients and mix well with cooled dressings.
4. Refrigerate for 24 hours before serving at room temprature

nasu cemba
ingredients:
1 kg of beef
2 Kg Bone (usually the best is the neck bone)
Seasoning:
5 Garlic Cloves
8 Shallots
6 Ginger fruits
2 Pecan fruits
1/2 tablespoon of Pepper
1/2 tablespoon of Turmeric
2 tablespoons of coconut roaster (mashed to remove oil)
Leaves of Cemba (which is still young)
Salt
Flavoring
How to cook:
Wash the beef thoroughly and then cut the bones according to their wishes (usually for sale in meat stalls).
Garlic, onion, ginger and pecan are mashed and mixed and sauteed until fragrant.
Add the cut beef into the pan and cook it
Add garlic, onion, ginger and candlenut which have been sauteed
Add pepper and turmeric
Add Salt and flavoring (to taste)
Add roasted coconut (mashed coconut which has been mashed to remove oil) 2 tablespoons.
Add cemba leaves about a handful
Cook about 2-3 hours then ready to serve

source: http://reseptroritassul-sel.blogspot.com/2013/03/nasu-cemba-asal-enrekangsul-sel.html

and for pictures or photos of this all day activity I will include it below

daily activity (english version) #20

today is our last day of practice this week and as you read on the previous blog that what we are practicing today is a menu that was repeated last week and also it will happen until the final test arrives.

as you know today, my friend and my group continued to prepare for yesterday, namely processing tom yum gong ... me and my friend went to the chiller to take preparation yesterday's ingredients ... and after all the ingredients were available we just processed this dish

today just like Monday there are not many activities carried out because we only process materials from preparing us and today we are also fast with lunch time and activities done before the evening prayer times ... and after the Asr prayer we continue with the little GC activities not finished...

Next week my classmates and I will return to the theory week which is very boring in my opinion but there are advantages because they can sleep because of the cool air in the class but sleep if the lecturer is absent or empty hours because if he sleeps when the lecturer explains it river.

that's the story that I told you and hopefully it can be something useful whether in terms of which of my many is lacking and more so please forgive and see you in the next 2 weeks Wassalamualaikum Warahmatullahi Wabarakatuh.

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daily activity (english version) #19

today I and my group friends went back to preparing for the yesterday, which was processing Chinese spinach and peanut salad and this time the processing was not too much because the method of making it did not require a lot of methods ... after finishing the Chinese spinach and peanut salad we continued next activity.

and the activities we are doing next are preparing materials for making the yum tom and again we divide the work there is cleaning up the rest of yesterday's preparation and there is also preparing for the menu tomorrow ... and I will also share recipe from the menu that our group made ....

ingredients
100ml water
2stalks of fresh glueass cut into 1 inch pieces; or 2 pc dried
3 root galangal slices root (smashed)
3 fresh kaffir lime leave
1tbsp tamarind paste
1bsp fish sauce
300gr shrimps, medium to large size, shelled and deveined; butterfly if desired
12 thai chili peppers
1 / 2pcs small white onion, cut 1/4 inch slices
2tbsp roasted chili paste
1 can straw mushroom
1pcs ripe tomato
1pcs lime, squeezed
2 fresh cilantro springs
PROCEDURE
1. bring water to boil over high heat in a medium-sized saucepan.
2. add the lemongrass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). add the shrimp, bring to a boil and cook 3 minutes.
3. add the onion, nam prik pao and straw mushrooms. boil for another 7 minutes until the shrimp is cooked through. add the chile peppers and tometoes. turn off the heat. add the lime juice. taste to adjust the seasoning, adding fish sauce to taste
4. garnish with cilatantro, roasted whole chilli peppers and a splash of coconut milk if desired and serve hot.

and after completing preparing us as usual to eat together and also ashar prayers at the mosque and after prayer we do the gc and wait for the direction to come home from Pak ical
that was the recipe and also some stories of my life today and what I shared would be useful and a charity field for me AAMIIN

daily activity (english version) #18

Assalamualaikum Warahmatullahi Wabarakatuh
 today I will continue to prepare the norimaki that I made with my group friends and after norimaki so we will prepare again for tomorrow and we get a Chinese spinach and peanut salad appetizer menu and so that the work is finished we divide the tasks of completing norimaki and some prepare the appetizer for tomorrow ...

a little share of knowledge that I know that Chinese spinach and peanut salad is one of the dishes originating from China that was given a mixture of black vinegar, da soy sauce and prepared with hotcakes ... and I will also share what recipe I am practicing today below this...

ingredients
500gr spinach, tough ends removed
1cups raw peauts
1tbsp (or vegetable oil) peanut oil
2tbsp black vinegar chines
1tsp light soy sauce
2tsp sugar
1/2 tsp salt
2tsp minced ginger (optional) roasted white sesame seed for decration
PROCEDURE
1. bring a large pot of water to a boil. add spinach and cook over medium heat until cooked through, about 2 minutes. drain spinach and set aside to cool
2. add oil and peanuts to wok (or small skillet). heat over medium heat and steering with a spatula continuosly, until the skin of the peanuts turns dark brown and the edges turn golden brown. Heat turn off immadiately and transfer peanut to plate to cool.
3. combine black vinegar, light soy sauce, sugar, and salt in the asmall bowl, mix well, and set aside
4. When the spinach is cool enough to handle, squeeze the extra water out of it with both hands. chop spinach into pieces of several small servig bowls.
5. right before serving, top spinach with peanuts and drizzle with the vinegar sauce. garnish with sesame seeds and serve immediately.

today as usual we have to prepare and we will process it on tomorrow and after all groups are finished with their duties we eat together and after eating together we first perform the asr prayer ... and after the asr prayer we immediately do gc ... after gc we wait for the direction to go home from Pak ical

that was the summary of my life story today and I will also share some pictures that were taken during the practice

daily activity (english version) #17

I arrived at the campus as early as I could so that I could have breakfast at the campus ... if anyone asked me something very important about why I chose breakfast on campus because I have a rare breakfast menu on campus that I can't cook myself, rice yellow near Anjani's house ...

after finishing breakfast very well also my classmates and I were told to oneline ... we had a little review of what had been learned ... shortly thereafter we were welcome to prepare, and today my group and I turned to the main course menu Japan is Norimaki ... a little explanation that norimaki is one of the foods originating from Japan and Norimaki is one type of sushi with omelete filling. tobiko and also cucumber rolled in nori which has been coated with rice which has been mixed with vinegar

if you are curious about the recipe from norimaki then you are very lucky because I always kindly want to share the recipe with you ... and the recipe is below ...

ingredients 650gr rice
7 layer nori
300gr tobiko
2pcs egg, beaten
2pcs cucumber, cut into julienne
sushiziu
180ml vinegar
130gr sugar
40gr salt
PROCEDURE
1. mix all ingredients sushiziu and boil, than cool to room temprature
2. for egg, make a thin omelette
3. make steam rice and mix with sushiziu
4.portion rice to 7 portons (90gr/portion). take makisu and put nori, rice and filling sushi like a cucumber, tobiko and omelette, then roll
5. cut norimaki into 8 lieces and serve with shoyu

and that is a recipe for norimaki .... a little story not all my friends like norimaki and there are also my friends who really like it and it could be because there are people who are used to this Japanese food and there are still foreigners with this food who commented that this food smells fishy and there are also those who really like the aroma of this Norimaki ... and that's all in my opinion because it's not used

so many stories for today and I will not forget that I will share some of the pictures that were taken of me this activity which I will put below ...

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daily activity (english version) #16

today I and my female friend went on to make utan figure soup where we prepared all the ingredients of utan yesterday and today we will process it, before processing it we first remove all the ingredients in the chiller and after all the ingredients have come out we re-divide the task was where I and Anjani were tasked to saute chicken that had been brine and had been marinated for a night while Komang and Fauziah were in charge of making liquid from Utan.

after our assignment is finished we put all the ingredients on the table working to do the plating to explain to you after all the work in our group is finished we help other groups whether it helps to make their product or even help them clean their work area.

Today the work is finished faster than usual, after work is finished we are classmates eating from the results of our practice which we usually call the nation's children after eating we prepare to do GC ... after GC we wait for one line instructions before we go home.

well today we go home early because as I said on my blog yesterday tomorrow we will take part in the tour activities which are held for 3 days 2 nights so we go home early to prepare.

today is not as late as yesterday because today's work is not as much as yesterday and may be tired and all our efforts become blessings and blessings with Allah ... so much for my story today and as usual I will include some pictures taken at the day's activities this

daily activity (english version) #15

today I arrived at the campus at 7.13 and before I did my practice and my friend gave me breakfast first with the yellow rice menu that he brought and after that we immediately went to the pastry to do the plating on the yuan tang ... after plating we prepared for the manufacture thai beef salad and also utan figure.

today we immediately practiced 2 menus at the same time, namely the 2.2 rotation menu and also the 2.3 menu because on Thursday I and my friends will go to Toraja to take part in the tour activities ... and so that the work is finished on time we return to 2 the team where the male team made thai beef salad and we women made the figure of utan.

as usual I will share a recipe from the menu of Utan.

INGREDIENTS
1.4 whole chicken, opened butterfly, backbone removed, and cut into 8 pieces. remove all the bones.
1,2 L chicken stock ℃℃
4tbsp oil
2stalks lemongrass, bruised
3 kaffil lime leaves, torn
300gr pumpkin, cut into 3/4 cubes
200gr sweet crn kernels, blanched
100gr spinach, cleaned
4tbsp finely sliced ​​lemon basil
to taste salt
to taste ground white papper
spice paste:
3tbsp vegetable oil
50gr garlic, peeled and sliced
1/2 roasted roasted prawn paste
1/4 crushed white papper
5-7 birds eye chilles, finely sliced
PROCEDURE
1. brine chicken pieces for 5 hours
2. t make the spice paste, combine all ingredients and grindinto ingredients in a very fine taste
3. Transfer the spice paste into a soup pot. add 3 tbsp stock and saute over medium heat until fragrant. cool. take one-third of the spice blend and evently marinate all chicken pieces.
4. In a non-stick pan, heat 4 tbsp oil and quickly sear the chicken pieces until they are stretched golden on both sides. this will let a lot of deliciuos chicken flavor to the dish. cool the chicken to room templates and vacuum seal in heat resistant plastic bags. vacum cook chicken at 65͒c for 5 minutes. reserve liquid in the bag for the soup.
5. in soup pot, heat remaining two-third of spice blend, add lemongrass anf kaffir lime leaves and saute until fragrant. add pumpkin continue to saute until pimpkins are evenly coated
6. fill soup pot with remaining chicken stock and bring to a boil. simmer until the pumpkin is three-quarters soft. sweet corn add and continue to simmer until the pumpkin is almost soft. spinach add and bring back to a simmer.
7. place the back pieces in the broth, bring back to the simmer and season to taste with sliced ​​lemon basil, salt and white papper

and this day I and other friends will only prepare all the ingredients and will be processed tomorrow and not forgetting below I will list some pictures of my activities today.

daily activity (english version) #14

today after carrying out the mid test we continued the practice of the 2 rotation rotation menu and today is the 2.1 rotation menu section and this time I had the turn to make a dessert where the dessert this time is tang yuan sharing a bit of knowledge. round or tang yuan is traditional Chinese food with the original name Tāngyuán. The name Tangyuan is a metaphor for the tuányuán-read family reunion. Round made of sticky rice mixed with a little water and formed into balls, boiled, and served with sweet sauce.

actually we got 2 desserts, one of which was tang yuan and also thang zong, but we divided our group where male groups made thang zong and women's groups made tang yuan ... we divided groups into groups so that our work could be completed on time.

Today we only prepare but because the batter from Tang yuan cannot be stored for too long because it is feared that the supply will harden and damage the quality then after making the dough we just finished making the tang yuan so that the next day we just do the plating.

and as usual I will distribute recipe from tang yuan below.

INGREDIENTS
for black sesame filling
250gr toasted black sesame
250gr sugar or as needed
125gr lard or butter, melted
for tang yuan
500 grams of glutinous rice flour
250ml warm water
PROCEDURE
to make the black sesame filling:
1. black toast like pan or oven (and a detailed guide to it) and then ground them into powders. smaller particles can be accepted as the filling. or you might find them directly in store
2. in a bowl, mix black sesame powder with lard and sugar mix well.
to make dough
1. mix the glutinous rice flour and water to make the dough. keep kneading for a couple of minutes until the smooth; shape the right log so that you can make similiar pieces in the following step
2. Take one piece and shape it to a bowl carefully. then scoop arround 1/2 table spoon to 1 table spoon black sesame filling into the center. seal the rice dumpling completely.
3. the balls as round as possible gently
4. bring water to boiling in a pot (the water should be at least 2 cm higher than the balls). continue cooking for another 1-2 minutes after they float on surface
5. scoop out with the soup and serve with sugar, or sweet osmanthus or syrup.

after the tang yuan is cooked we put it in the tray and cover it with a plastic wrap and put it in the chiller because the tang yuan is served cold. after everything is OK we do GC before we go home. so for today and tomorrow I will return to tell the story of my life and below I will include a picture of the activity today.