DAILY REPORT ENGLISH VERION PART 22
DAILY REPORT ENGLISH VERSION
DATE : 04/23/2019
How are you guys, may we all be protected by Allah. Don't forget to be grateful today, because being grateful will make us better understand life. I will tell you about my activities today in the kitchen.
Today we will make pisang ijo because yesterday the banana is not there, so today it will continue. First, prepare all the ingredients needed after that by preparing ingredients for the skin and saucepan or the marinade. Next steam the banana until the banana color changes and the skin breaks.
After cooking the pan, remove and drain, then peel the banana peel, then make the skin mixture and batter the mixture. The mixture is all mixed until evenly mixed, then smooth it over the plastic and give the cake and roll it, do it until all the bananas are covered with the dough, prepare the steam to steam the Banana
Next make the saucepan mix all the ingredients and cook the mixture with medium heat while stirring so that the saucepan does not burn and can thicken evenly, pay attention when mixing flour and coconut milk try not to heat the coconut milk first, then put the flour because it will make the flour lumpy and not cooked.
But put the flour and coconut milk together then stir it first until the flour dissolves in water and does not clot, then cook it over medium heat until the mixture thickens not too thick nor too liquid. After that, turn off the stove if the sauce is finished.
Steam the banana that has been wrapped with the skin mixture, steam for about 25 minutes until the skin of the green banana hardens. After all the pisang ijo are cooked, then serve the pisang ijo with sauce and syrup DHT.
while the floor are getting dry, we went back to our rest place. When the floor is dry we can back again to check everybody is at work / check the attendance list. Later on we wait the advice from Mr. Ical which is followed by preparing the class for the daily pray session. To finish our day we go back home.
DATE : 04/23/2019
Bismillahir rahmanir Rahim
Assalamualaikum warahmatullahi wabarokatuh
How are you guys, may we all be protected by Allah. Don't forget to be grateful today, because being grateful will make us better understand life. I will tell you about my activities today in the kitchen.
Today we will make pisang ijo because yesterday the banana is not there, so today it will continue. First, prepare all the ingredients needed after that by preparing ingredients for the skin and saucepan or the marinade. Next steam the banana until the banana color changes and the skin breaks.
After cooking the pan, remove and drain, then peel the banana peel, then make the skin mixture and batter the mixture. The mixture is all mixed until evenly mixed, then smooth it over the plastic and give the cake and roll it, do it until all the bananas are covered with the dough, prepare the steam to steam the Banana
Next make the saucepan mix all the ingredients and cook the mixture with medium heat while stirring so that the saucepan does not burn and can thicken evenly, pay attention when mixing flour and coconut milk try not to heat the coconut milk first, then put the flour because it will make the flour lumpy and not cooked.
But put the flour and coconut milk together then stir it first until the flour dissolves in water and does not clot, then cook it over medium heat until the mixture thickens not too thick nor too liquid. After that, turn off the stove if the sauce is finished.
Steam the banana that has been wrapped with the skin mixture, steam for about 25 minutes until the skin of the green banana hardens. After all the pisang ijo are cooked, then serve the pisang ijo with sauce and syrup DHT.
while the floor are getting dry, we went back to our rest place. When the floor is dry we can back again to check everybody is at work / check the attendance list. Later on we wait the advice from Mr. Ical which is followed by preparing the class for the daily pray session. To finish our day we go back home.
RECEIPE :
PISANG IJO
INGREDIENTS :
12 Finger bananas or large bananas 12 with skin Dough :
250 g All purpose flour
50g White sugar
30 ml Coconut or vegetable oil
400 ml Water
1/2tsp Pandan essence
1/2 tsp Green food colouring
1 pinch salt
Coconut Sauce :
250 ml Coconut milk
50 g Rice flour
50 g White sugar
1 Pandan leaf, bruised
1 Pinch salt to taste
PROCEDURE :
1.Steam bananas for 30 minutes. Cool to room temperature. Peeled.
2.For the dough combine all ingredients and blend well. Knead dough into a smooth, soft, elastic dough. Press evenly into a 4cm thick disk. 3.Place dough into a steamer and steam for 70 minutes or until dough no longer sticks to the steamer. Cool to room temperature.
4.Knead dough again into a smooth, soft elastic dough. This will take a few minutes.
5.Divide dough into small balls @ 50g each. Roll into 2 mm thick x 10 cm squares
6.Place one banana at the edge of the dough. Gently fold the dough around the banana and reshape into a banana shape. Allow to rest in cool place for 15 minutes. Carefully cut bananas into even 2 cm thick slices.
7.For the coconut sauce combine all ingredients in saucepan, whisk well and bring to a slow boil; simmer over very low heat while frequently whisking until sauce lightly | thickens. Cool to room temperature.
8.Place three-table spoon of coconut sauce into a deep serving bowl. Cover with a generous amount of shaved or| finely crushed ice. Evenly drizzle with condense milk and | red syrup.
INGREDIENTS :
12 Finger bananas or large bananas 12 with skin Dough :
250 g All purpose flour
50g White sugar
30 ml Coconut or vegetable oil
400 ml Water
1/2tsp Pandan essence
1/2 tsp Green food colouring
1 pinch salt
Coconut Sauce :
250 ml Coconut milk
50 g Rice flour
50 g White sugar
1 Pandan leaf, bruised
1 Pinch salt to taste
PROCEDURE :
1.Steam bananas for 30 minutes. Cool to room temperature. Peeled.
2.For the dough combine all ingredients and blend well. Knead dough into a smooth, soft, elastic dough. Press evenly into a 4cm thick disk. 3.Place dough into a steamer and steam for 70 minutes or until dough no longer sticks to the steamer. Cool to room temperature.
4.Knead dough again into a smooth, soft elastic dough. This will take a few minutes.
5.Divide dough into small balls @ 50g each. Roll into 2 mm thick x 10 cm squares
6.Place one banana at the edge of the dough. Gently fold the dough around the banana and reshape into a banana shape. Allow to rest in cool place for 15 minutes. Carefully cut bananas into even 2 cm thick slices.
7.For the coconut sauce combine all ingredients in saucepan, whisk well and bring to a slow boil; simmer over very low heat while frequently whisking until sauce lightly | thickens. Cool to room temperature.
8.Place three-table spoon of coconut sauce into a deep serving bowl. Cover with a generous amount of shaved or| finely crushed ice. Evenly drizzle with condense milk and | red syrup.
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