Daily Activity 19/2/8

Hello readers, today i came to kitchen lab at 08:18 i knew it was too late but still i didn't got TK on my form absent. We start our routine on kitchen at 09:00, i supposed to get Soup menus, but today i was help Aty's team and handled Main Course menus. oh, for your information today(Monday) we were back on class preparation and the menu is Indonesian Buffet. on main course there are Terong Santan, Plecing Sayur, Ayam Bakar Taliwang, Hagape Daging, Rice, and the other condiments.
We were told by Mrs. Lily that Terong Santan must be prepare on Tuesday because if we prepared (cut the eggplants on monday) today, the eggplants colors will be change into dark.

I was made "Bumbu Merah" for Ayam Bakar Taliwang, which the ingredients are Red Chili, Bird eye chili, Shallot, Garlic, Turmeric, Ginger, and Galangal. after the red spices ready, we cooked on chinese wok and add the chickens. I put some bay leaf, lemon grass, and tamarind too. we coooked the chicken for half hour only because our supervisor told us if the chickens is done, but after Mr. Faisal saw the chickens, he was made and yelled if the chickens still raw and need more hours to cook. (i hope Mr. Faisal will read this.)

After i finished the Ayam Bakar Taliwang, i helped Ranggo, Indra, and Putra to made Hagape Daging. we were confused because of the methods, the words are complicated to understand. But Indra and i find the solutions. First, we blend the spice paste's ingredients then we cooked the paste until it fragrant. And then we add the beef and cooked with the spice paste until the meats changed color. After that, we add stock on the meats and simmer. Two hours later we took some rest and did the general cleaning at 16:00.

Ayam Bakar Taliwang

Hagape Daging

'

Plecing Sayur Preparations