Daily report english version 11

27/02/2019

ASSALAMU'ALAIKUM WAROHMATULLAHI WABAROKATUH,


GOOD evening guys today is the thried days we practice this week. I know, making a product is not easy, and requires patience. And how about you guys, ok today my team make a product for breakfast and yesterday we have prepare all. We make american soft roll, strawberry muffin, english muffin, Danish, roasted tomato, and saute sausage.

I and Arni made strawberry muffin and english muffin, for breakfast tomorrow morning in rektorat, and alhamdulillah everything went smoothly, i and Arni leave for campus at 05:30, and immediately saute sausage and roast tomatoes, and making coffee dan tea.

After that we prepare for manu rotasi 1.3 for tomorrow, we make red bean soup

And recepi for make red bean soup:
- dried galingale. (2 sliced)
- peanut oil.   (1 1/2 tbsp)
- chopped onion. (75 g)
-chopped shallots. (75 g)
-chopped fresh ginger. (50 g)
-garlic,finely chopped.  (2 tsp)
-dried red kidney beans, cooked. (400  g)
- chicken stock. (825 ml)
- unsweetened coconut milk.  (100 ml)
-salt and pepper.   ( to taste )
-red chilli pepper,seeded and deveined.  (1 tbsp)
-fresh ginger, julienne.  ( 1 tbsp)
-springs coriander.   (4)

How to make sop kacang merah:
- combine the galingale and 100 ml water in small pan. Summer for two minutes. Cover, let stand for at least 15 minutes. Drain and reserve the liquid, chop the root.
- heat the peanut oil in a sauce pan, add the onion, shallot, chopped ginger and garlic. Cook over low heat until soft, but not browned (10-15 minutes) stirring often. Add 300 g kifney beans to the saucepan, toss for two minutes. Add the stock, galingale and reserve liquid.
- bring to a boil, then trun down heat and summer, covered, until a vegetable are very soft about 15 minutes.
- with a slotted spoon, transfer the solids from the sauce pan to a blender or processor. Puree until smooth, gradually adding the liquid. Press through a sieve.
- return the soup to the sautepan, ada the coconut milk and simmer for 5 minutes. Season with salt and pepper.
- distribute the remaining beans beans among 4 small bowls. Ladle in the soup. Springkle a few Chilli and gingger julienne over each ( serve the remainder separately in a small dish ). Garnish each bowl with a coriander spring.


Thank's
ASSALAMU'ALAIKUM WAROHMATULLAHI WABAROKATUH.