DAILY REPORT ENGLISH VERSION PART 20
DAILY REPORT ENGLISH VERSION
DATE : 04/11/2019
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.
Okay guys, today is the last day of practice this week, and also today is our turn to do general cleaning like Friday. Today we will finish the menu that was prepared yesterday, but before doing it we will first line up to get direction from seniors because today there are also other activities from senior 6th semester that will take part in the competition.
After getting direction from senior semester 4, we also disbanded and ordered to complete the menu prepared today. I took all the ingredients that were prepared yesterday from the chiller and stored them in one place to make it easier to take. We also divide the team again.
There is a team that grills eggplants, some fry chicken and some cook rice. Malyama and Eman served the eggplant grill, Ikki and I served to fry chicken, Rindi and Ardent cooked rice. After all the teams were divided we also carried out our respective duties.
With good teamwork all forms of distress will become an amenity, because even Eman has begun to have changes that are not too difficult to give direction to Eman, he easily understands the tasks given to him. But well, still there are still bad qualities that are hard to lose from him, hopefully, as time goes by, he can change.
After all the food is finished cooking for plating food, this time I'm doing plating food. I try to make the food that I serve can be interesting, and it looks very beautiful. From food that looks so simple it will look very luxurious, that's the importance of plating food to make a food have its own value.
After getting direction from senior semester 4, we also disbanded and ordered to complete the menu prepared today. I took all the ingredients that were prepared yesterday from the chiller and stored them in one place to make it easier to take. We also divide the team again.
There is a team that grills eggplants, some fry chicken and some cook rice. Malyama and Eman served the eggplant grill, Ikki and I served to fry chicken, Rindi and Ardent cooked rice. After all the teams were divided we also carried out our respective duties.
With good teamwork all forms of distress will become an amenity, because even Eman has begun to have changes that are not too difficult to give direction to Eman, he easily understands the tasks given to him. But well, still there are still bad qualities that are hard to lose from him, hopefully, as time goes by, he can change.
After all the food is finished cooking for plating food, this time I'm doing plating food. I try to make the food that I serve can be interesting, and it looks very beautiful. From food that looks so simple it will look very luxurious, that's the importance of plating food to make a food have its own value.
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 :
PROCEDURE :
1.Start a batch of mesquite charcoal in a barbecue kettle and soak the wood chips. While waiting for the coals, trim the tops off the eggplants and the peppers.Make a hot-and-sour sauce by mixing together the chopped Thail chillies, lime juice, fish sauce and sugar. Let sit for the flavors to blend and mingle.
2. Prepare the remaining ingredients. Blanch shrimp in. boiling water for 30 seconds to cook. Drain well and set aside. rine
3. Grill the eggplants and peppers whole over the hot mesquite, turning occasionally until they are slightly charred on the outside and have softened. For a stronger smoked flavor, add damp wood chips to the red coals and cover the barbecue kettle after each turning.
4.Place the grilled eggplants and peppers in a paper sack or a few minutes to steam. When cool enough to handle, peel off the charred skin and thin outer membrane. Cut each eggplant crosswise into segments about 1 1/2 inches long, each segment in half lengthwise, and each half in 2-3 strips, depending on the size of the eggplant. Arrange on a serving platter and spread the sliced shallots over the top.
5.Cut the skinned peppers into long, thin strips. Do not remove the seeds if you want an extra spicy salad. Arrange in an attractive design over the eggplants and shallots and top with the cooked shrimp.
6. Taste and adjust the spicy lime sauce so that it is equally sour and salty with a hint of sweetness. Spoon evenly over the salad. Garnish with egg wedges and cilantro. Serve at room temperature.
RECEIPE :
GAI TOD TAKRAI
INGREDIENTS :
2 stalks Fresh lemongrass
450 gr Chicken (wash thoroughly and cut things in half)
3 clove Garlic (minced)
1/4 tsp Ground blackpepper
1/2 Ground thai chilli
2 tbsp Palm sugar
1 tsp Salt
2 tbsp Thai fish sauce
4 tbsp Peanut oil
PROCEDURE :
1.Cut off the woody tops and bottoms of the lemon grass. Remove the outer 2-3 layers of the stalk and cut the tender middle section into 1 inch lengths. Bruise the lemongrass by hitting it with the back of a Chinese cleaver or pound it in a mortar and pestle.
2.Combine bruised lemon grass, chicken thighs, garlic, black pepper, ground Thai chilli, palm sugar, salt, and fish sauce in a bowl. Mix thoroughly and refrigerate for 1-2 hours.
3.Heat a wok over medium-high heat and add the peanut oil, swirling to coat the entire surface. Heat the oil for 1 minute and add the marinated chicken mixture. Stir-fry. for 15 minutes (the chicken and sauce will thicken and become caramelized).
4.Remove from heat and serve with cold cucumber slices, lettuce, and jasmine rice or sticky rice.
YAM MAKEUA YAO
INGREDIENTS :
4 pcs Eggplants
10-15 Thai chillies (bird pepper) chopped
To taste Lime juice
2-3 tsp Fish sauce
2-3 tsp Sugar
2 Shallot, thinly sliced
150 gr Shrimp, shelled and butterflied
1 pcs Hard boiled egg (cut wedges)
As needed Small handful of short cilantro spring
1.Start a batch of mesquite charcoal in a barbecue kettle and soak the wood chips. While waiting for the coals, trim the tops off the eggplants and the peppers.Make a hot-and-sour sauce by mixing together the chopped Thail chillies, lime juice, fish sauce and sugar. Let sit for the flavors to blend and mingle.
2. Prepare the remaining ingredients. Blanch shrimp in. boiling water for 30 seconds to cook. Drain well and set aside. rine
3. Grill the eggplants and peppers whole over the hot mesquite, turning occasionally until they are slightly charred on the outside and have softened. For a stronger smoked flavor, add damp wood chips to the red coals and cover the barbecue kettle after each turning.
4.Place the grilled eggplants and peppers in a paper sack or a few minutes to steam. When cool enough to handle, peel off the charred skin and thin outer membrane. Cut each eggplant crosswise into segments about 1 1/2 inches long, each segment in half lengthwise, and each half in 2-3 strips, depending on the size of the eggplant. Arrange on a serving platter and spread the sliced shallots over the top.
5.Cut the skinned peppers into long, thin strips. Do not remove the seeds if you want an extra spicy salad. Arrange in an attractive design over the eggplants and shallots and top with the cooked shrimp.
6. Taste and adjust the spicy lime sauce so that it is equally sour and salty with a hint of sweetness. Spoon evenly over the salad. Garnish with egg wedges and cilantro. Serve at room temperature.
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