Hai guys good evening today i want to explain ebau my activity today, yahh the menu breakfast today is american breakfast, such as coffe and tea, preserves, egg Benedict, omelette, toast bread, and others. Me, putra and aldy prepare the meet such as smooke beef, beef bacon, sausage and toast bread.
After we finish toast the white bread and than we helf our friends for plating menu one by one, after that wie are break and prepare to pray. After that we toast the chicken satay for lunch. After we pray, we continued to make sauce for satay and bprrpare for tomorrow.
Alhamdulillah after all is done. We went out to eat satay with rice, after that we do general cleaning and after we finish, we are waiting for prayer times, and today me, bobi, ippang, Muis, and adit took part in the evening recitation. After we finish, we are come back in our home,
Thank's assalamu'alaikum warohmatullahi wabarokatuh
Recipe omelette:
* egg. . 2 pcs
* olive oil. secukupnya
* condimen ( onion, tomato, mushroom )
* seasoning ( salt and pepper )
Procedure omelette:
1. Collect all equipment and ingredients.
2. Beat 2 or 3 eggs in a small bowl just until well mixed. Do not whip until frothy. Season with salt and pepper.
If desired, 1 tablespoon (15 mL) water may be added to make the omelet lighter.
For extended service, beat a large quantity of eggs. Measure each portion with a ladle.
3. Place an omelet pan over high heat.
4. When the pan is hot, add about 1 tablespoon (15 mL) clarified butter and swirl it around to coat the inside
of the pan. Give it a second to get hot.
Raw butter may be used, but great care is necessary to keep it from burning.
5. Add the eggs to the pan. They should begin to coagulate around the edges and on the bottom in a
few seconds.
6. With one hand (the left, if you are right-handed), vigorously shake the pan back and forth. At the
same time, stir the eggs with a circular motion with the bottom side of a fork, but do not let the fork
scrape the pan.
This is the difficult part. The most common errors are not shaking and stirring vigorously enough
and using heat that is too low. The purpose of this action is to keep the eggs in motion so they coagulate
uniformly.
7. Stop shaking and stirring when the eggs are almost set but still very moist. If you continue stirring, you
will have scrambled eggs instead of an omelet.
8. Tilt the handle up and shake the pan so the omelet slides to the opposite side of the pan and begins to
climb up the opposite slope.
9. For a filled omelet, spoon the filling across the center of the egg, perpendicular to the handle.
10. With the fork, fold the sides of the omelet over the center. The omelet should now be resting in the
corner of the pan and have an approximately oval shape.
11. Grasp the handle of the pan with your palm underneath and tilt the omelet out onto a plate so it inverts
and keeps an oval shape.
The whole procedure should take less than 1 minute.
The finished omelet should be moist on the inside, tender on the outside, and yellow or only
slightly browned.
Recipe egg Benedict:
* poach egg
* sliced French bread
* hollandaise sauce
* beef bacon
Procedure egg Benedict:
1. Toast the muffin half. Spread it with butter and place on a serving plate.
2. Poach the egg according to the basic procedure given in this section.
3. While the egg is poaching, heat the Canadian bacon or ham for
1 minute on a hot griddle or in a sauté pan. Place the meat on the
toasted muffin.
4. Drain the poached egg well and place it on the Canadian bacon.
5. Ladle hollandaise over the top. Serve immediately.
dan kami menyiapkan
* sosis, smoke beef, abd beef bacon for 40 pack
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