Daily activity 12 English version smtr 2

25/04/2019

Assalamu'alaikum warohmatullahi wabarokatuh,

Alhamdulillah, today has entered the last day of our practice this week and is the last day of our practice in semester 2, before conducting the final test, ok today we go back to the kitchen to continue the practice, we come on campus around 07.00, and get ready ready to oneline and check grooming, as well as attendance.

 We started oneline around 7:30 a.m. and checked attendance, after that we resumed oneline in cool kitchen, and heard directions from seniors about what was prepared yesterday, and gave an explanation of the food menu today, Today my group worked on the Chinese Spinach and Peanut Salad appetizer menu, and alhamdulillah, yesterday we prepared some ingredients that needed to be prepared.

After all of our ingredients are removed from the chiller, we also start to prepare all the tools or needs that will be used, yesterday we prepared spinach and peanuts which have been pureed. Making Chinese spinach and peanut salad is rather easy because the ingredients are only few and affordable. And maybe the fastest group finished today is our group.

the first thing we did was to cook spinach leaves using boiling water but not too long and the time used to cook spinach was only brief, if too long it would cause the color of spinach to turn pale green (brown). Others make sauces and get ready for plating before explaining the food. After all is done. A representative from my friend will face the office to explain the food, my group is represented by Arni Isnaini.

After explaining the food, we also take a break to get ready for the midnight prayer. After that we got ready to eat, while friends prepared food for the nation's children, I along with Sheren washed the tools we had used before the GC started, after we finished cleaning the tools, we joined to eat and after we finished eating. The GC starts, we only clean the cool kitchen and surrounding areas as well as the page section.

After we finished doing general cleaning, we also rested and prepared to perform the prayer, after completing the prayer, we also waited until ADH finished doing general cleaning in the main kitchen (playing kitchen) and pastry and bakery. until the time came, friends from ADH had finished doing general cleaning, and it was our turn to oneline before we went home. We go home around 17:25. And thank you for today guys.

Wassalamu'alaikum warohmatullahi wabarokatuh.

RECIPE CHINESE SPINACH AND PEANUT SALAD:
A. Ingridients :

- Spinach ,tough ends removed. 500 gr
- Raw peanuts. 1 cup
- Peanut oil or vegetable oil. 1 tbsp
 -Chinese black vineggar. 2 tbsp
 -Light soy sauce. 1 tbsp
- Sugar. 1 tbsp
- Salt. ½ tsp
- Minced ginger roasted white sesame seed for decoration. 2 tsp

 B.Procedure :

- Bring a large pot of water to a boil. Add spinach and over medium heat untill cooked through ,about two minutes. Drain spinach set aside to cool
- Add oil and peanuts to a wok or small skillet. Heat oil medium heat and stir with a spatula continuously ,the skin off the peanuts turns dark brown and the peanuts turn golden brown. Turn off heat immendiately and tran peanuts to a plate cool
- Combine black vineggar soy sauce ,sugar,salt into a small bowl mix well and set aside.
- When spinach is cool enogh to handle ,squueze a water out of it with both hands. Chop spinach into pieces about 8 centimeters or 3 inches in lenght and transfer several smal serving bowls.
- Right before serving ,top spinach with peanuts and dried with vinegar sauce. Garnish with sesame seeds serve immediately.

Daily activity 11 english version smtr 2

24/04/2019

Assalamu'alaikum warohmatullahi wabarokatuh,

Welcome guys again, hehehe today is the last day of our meeting before the final test, well the last second meeting in the week of practice. We will practice this rotation menu II.4. The menu is Japanese cuisine, which is norimaki sushi. And before that we waited in front of the kitchen until what time before we were oneline.

After a few hours before oneline we went into the kitchen to continue the practice, and today we happen to be oneline and practice in cool kithen. Before we practiced, we were oneline because there was a presentation from seniors about the menu today, after that we continued our practice, yesterday we prepared all ingredients for the manufacture of norimaki sushi, and cut up vegetables that will be used like cucumbers.

Today we started to cook rice for sushi, and the one who did it was me with Aswan, while others prepared other ingredients such as making sauce and garnish for plating later. So I with Aswan cooked 1 kg of rice, and even then it was still mostly. After everything was finished we waited for the rice to cool slightly so that it was easy to make sushi, while waiting for the other friends to finish their menu, me and another friend cleared / cleaned the tools that had been used.

After that we continue to prepare for tomorrow's menu, namely chinese food, and this time we make an appetizer menu, namely chinese spinach and peanut salad. I was responsible for preparing spinach while the others prepared beans and ginger, which made us prepare for a long time, spinach which was picked one by one, and the stem was not used. Only the leaves are used.

After that, friends started to plating before explaining, everything was finished before 12 o'clock, after completion we also did general cleaning, but we only cleaned the cool parts of the kitchen and around the office, and other friends cleaned the garden and some of the pastry and bakery . then after doing GC or more precisely the kitchen is clean we also rest and eat, while waiting for ADH to finish.

Finally, until the time ADH finished doing general cleaning, our class started oneline and prepared to go home because today is the recitation schedule and we must hurry to go home before the prayer time, we go home around 17.40 and see you tomorrow friends, tomorrow we still practice in a cool kitchen and thank you for today.

Wassalamu'alaikum warohmatullahi wabarokatuh.

Recipe norimaki:

A. Ingredients:

- rice. 650 gr

- nori. 7 layer

- tobikko. 300 gr

- egg, beaten. 2 pcs

- cucmber, cut into juliene. 2 pcs

B. Sushizu:

- vinegar. 180 gr

- sugar. 130 gr

- salt. 40 gr

C. Procedure:

- mix all ingredients sushizu and boil, than cool to room temperature.

- for egg, make a thin omelette.

- make steam rice, and mix with sushizu.

- portin rice to 7 portons (90 gr/portion). Take makisu and put nori, rice and filling sushi like a cucumber, tobikko and omelette. Then roll.

- cut norimaki into 8 pieces and serve with shoyu.

Daily activity 8 english version smtr 2

11/04/2019

Assalamu'alaikum warohmatullahi wabarokatuh,

Hay guys, starting today on the fourth day, the last day we practiced this week, well today I have been better and my body has started to recover and is able to move again Today maybe I am still a little confused, because yesterday I did not join because of illness. And there is nothing to attend and attend in the kitchen to practice.

Okay, today we also started the practice and took out all the ingredients prepared by my group friends, and today's menu is Thai beef salad (yam Neua). Yesterday my friend had prepared liquid and sauce. And has cut up onion, garlic, cucumber, and other ingredients.

Meanwhile we began to roast beef cut into pieces using a grill. The roasting machine to be used is a little problematic, because the left side doesn't want to be activated, so that only the right side can deliver heat. While we were grilling, my other group friends tried to open the next part until it arrived in the end too.

After that, the roasting process was finished quickly, because the heat was complete for all the roasting machines, after finishing in Panggan, we also started to platting, we all learned to plating and vary the results of our plating. After finishing the plating, we are also ready to rest and eat. What is eaten for the national children's menu is the result of our practice today and today's menu is very tasty, because there are beef salads, gai tod takrai, and also tom yum.

Before we eat we explain the food of a group. Where is my friend sheren who will explain our menu today. After all groups have finished explaining, we also start to eat. After finishing eating, we did a large number of general cleaning, because of the consideration to go home there was an activity that would be carried out by the teaching lecturer in Bandung. Waiting for the lecture to be canceled / closed. being a large GC is being moved today, so today GC is being helped by friends from ADH. Too long.

After completing the GC, we also took a break while waiting for Oneline, after we finished oneline, we were given the task by the lecturer who conducted a survey of tourists who came to Makassar to visit and travel. By filling in the paper provided. We were divided into two groups. The first group surveyed restaurants, restaurants. While our group conducted a survey of tourists visiting tourist attractions in Makassar.

Alhamdulillah, so our activities today will bring benefits.

Wassalamu'alaikum warohmatullahi wabarokatuh.

RECIPE:

Ingridients :

1,4 kg Whole Chicken ,opened butterfly backbone removed and cut into 8 pieces. Remove all the bones

1,2 L Chicken stock

4 tbsp Oil

2 stalks Lemongrass,bruised

3 Kaffir lime leaves ,torn

300 gr Pumpkin ,cut into 3/4 cm cubes

200 gr Sweet corn kernels ,blanched

100 gr Spinach,cleaned

4 tbsp Lemon basil

To taste Salt

To taste Ground white pepper

Procedure:

1. Brine chicken pieces for 5 hours .

2.To make the spice paste ,combine all ingridients in stone mortar or food processor and grind into a very fine taste

3. Transfer the spice paste into a soup into a soup pot. add 3 tbsp stock and saute over medium heat untill fragrant.Cool take one third of the spice blend abd evenly marinate all chicken pieces.

4.In a non-stick pan ,heat 4 tbsp oil and quickly sear chicken pieces untill they are lightly golden on both sides.This will let a lot off delicious chicken flavour to the dish .Cool the chicken to room temperature and vacum seal in heat resistant plastic bags.Vacuum cook chicken at 65 derajat celcius for 5 minutes.Reserve liquid in the bag for the soup .

5.In soup pot,heat remaining two-third of spice blend,add lemongrass and kaffir lime leaves and saute untiil fragrant .Add pumpkin continue to saute untill pumpkins are evenly coated.

6.Fill soup pot with remaining chicken stock and bring to a boil.Simmer untill the pumpkin is three-quarters.Soft add sweet corn and continue to simmer untill the pumpkin is almost soft.Add spinach and bring back to simmer

7.Place the chicken pieces back in the broth,bring back to a simmer and season to taste with sliced lemon basil ,salt and white pepper.

Daily activity 10 English version smtr 2

23/04/2019

Assalamu'alaikum warohmatullahi wabarokatuh,

Welcome to this one blog, ok guys, today is entering the second day. So, we will continue the practice of the rotation menu, yesterday we prepared all the ingredients to be used today. Our menu today is sosok Utan, and Nasu Cemba. that is the menu of soup and the main course that will be served later in the day and is a food from southern Sulawesi.

As usual before we practice, we do onelines and packing by seniors and grooming checks. After that we returned oneline in the kitchen because there was delivery from seniors regarding our menu today. After doing oneline, we also started to work, yesterday we prepared Nasu Cemba materials and the figure of Utan, so we just had to divide the part that will work on the figure of sosok Utan and Nasu Cemba.

My group friends worked on and finished making the figure of sosok Utan, while I and another friend from Enrekang helped the main course group to finish making Nasu Cemba. The cooking process of Nasu Cemba this time is somewhat different from the way we are in the village, because the method we use now is rather long and takes about 3 hours.

After everything is finished, we also start doing the plating, but we haven't done it yet. because, not enough time to get tenderness in the meat, we started to cook the meat from nine o'clock so to get softness and taste in the nasu cemba we had to cook it until 12 o'clock. While the food was given to guests around 11 o'clock, but nasu cemba was not finished and Alhamdulillah, the guests are still patient waiting until Nasu Cemba cooks. After that, we prepare a menu for tomorrow, namely norimaki sushi.

Today we made a mistake because almost all of us rested not yet in time, so the food was late for guests, so the consequence was that we had to do a large general cleaning, and we could only regret our actions, so we started issuing nasu cemba around 12 : 30 and after that we rested to perform the midnight prayer together.

After completing the prayer, we are oneline and as for delivery from technical experts before we do general cleaning, today we are GC from utensil equipment to equipment, or more clearly all the equipment and parts of the kitchen. After that we took a short break to get ready to pray. Then resume GC after prayer.

 Thus our activities on this day, hopefully there will be wisdom behind it all.

Wassalamu'alaikum warohmatullahi wabarokatuh.

Recipe sosok utan:

~ ingredient:

- whole chicken, opened butterfly, backbone removed, and cut into 8 pieces. Remove all the bones. 1,4 gr.

- chicken stock. 1,2 L

- oil. 4 tbsp

- lemongrass, bruised. 2 stalk

- kaffir lime leaves, Torn. 3

- pumpkin, cut into ¾ cm cubes. 300 gr

- sweet corn kernels, blanched. 200 gr

- spinach, clened. 100 gr

- lemon basil( kemangi) finely sliced. 4 tbsp

- salt. to taste

- ground white pepper. To taste

       ~ spice paste:

- Vegetable oil. 3 tbsp

- garlic, peleed and sliced. 50 gr

- dried prawn paste(prawn) paste (terasi), roasted. ½ tsp

- crushed white pepper. ¼ tsp

- bird's eye chillies, finely sliced. 5-7

 ~ procedure:

- brine chicken pieces for 5 hours. (See recipe brine)

- to make the spice paste, combine all ingredients in a stone mortar or food processor and grindinto a very fine taste.

- transfer the spice paste into a soup pot. Add 3 tbsp stock and saute over medium heat until fragrant. Cool. Take one-third of the spice blend and evenly marinate all chicken pieces.

- in a non-stick pan, heat 4 tbsp oil and quickly sear chicken pieces until they are lighly golden on both sides. This will let a lot of delicious chicken flavour to the dish. Cool the chicken to room temperature and vacuum seal in heat resistant plastic bags. Vacuum cook chicken at 65°C for 5 minutes. Reserve liquid in the bag for the soup.

- in soup pot heat remaining two third of spice blend, add lemongrass and kaffir lime leaves and saute until fragrant. Add pumpkin continue to saute until pumpkins are evenly coasted.

- fill soup pot with remaining chicken stock and bring to a boil. Simmer until the pumpkin is three-quarters soft. Add sweet corn and continue to summer until the pumpkin is almost soft. Add spinach and bring back to a summer.

- place the chicken pieces back in the broth, bring back to a summer and season to taste with sliced lemon basil, salt and white pepper.

Daily activity 6 enghlis version smtr 2

09/04/2019

Assalamu'alaikum warohmatullahi wabarokatuh,

Hay guys, Alhamdulillah, we are entering the second day of practice this week, and this time we have to be quick to do. because, yesterday's chicken breast in thawing was not soft / soft. But Alhamdulillah, this morning the chicken is soft and ready to use. Before we start working on it, we are oneline first, as always our grooming is checked.


After oneline, we also immediately entered and worked on the chart material which had been prepared yesterday. First we refine the chicken meat that has been thawed, we use Chopper machines so that the process is completed quickly. Meanwhile, I prepared water to be boiled, and heated the stock that we had made yesterday as a broth from Tori tsumire jiru.

After everything was finished, we also started cooking, meanwhile, Arni and Aswan continued making suop. Then we divided several groups to prepare ingredients for tomorrow's menu. So the menu for tomorrow is chinese food. And incidentally my group got a dessert menu, namely tang yuan and tang zong. Rahmi and I prepared to make tang zong, while the others prepared to make tang yuan, some helped Arni and Aswan to finish making soup.

We started to prepare all the ingredients in making tang zong, the ingredients used were the same as the ingredients for making bread, which distinguishes them from the more tender tang zong dough. After making the dough, we also start forming and printing tang zong dough weighing 45 grams per seed. When finished form, proofing the tang zong mixture, then bake for 20-25 minutes.

Today my body is not yet in condition, so I cannot join the GC and instead my body is getting weaker and finally I have to take a rest, while Rahmi continues to use tang zong. And in the end I am. had to go home because my body was getting weaker. I asked permission from my mother because my body was too weak to continue the practice today. And Alhamdulillah, there is a friend who is willing to take me home.

Other friends also suggested not to enter today. maybe because I'm too stubborn. And I express my gratitude to my friends for the attention of all my friends, may Allah SWT. always maintain the family that we have built up so far and bless our work and steps. Sorry for not being able to continue preparing today, thanks again guys.

Wassalamu'alaikum warohmatullahi wabarokatuh
Recipe:
Ingredient:

1. Hard flour 900 gr

2. Sugar 150 gr

3. Salt 6 gr

4. Egg 3 pcs

5. Fresh milk 480 ml

6. Instant yeast 10 gr

7. Butter 90 gr

Egg wash:

1. Egg 1 pcs

2. Fresh milk 10 ml

Procedure: 

1. in a stand mixer, add all the ingredients of the dough ' expect butter, knead on low speed for S-7 minutes. And then add butter in; continue kneading for another 5 minutes until you get a smooth, elastic and soft dough.

2.Transfer the dough out to a slightly floured board after 5 minutes and smash it against the operating board, grab it up and smash again. Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten.

3.Place in a large bowl and cover with a plastic wrapper and set aside for the first rise until it is doubled in size.

4.Transfer the dough out and divide it into two halves. Press each halves to remove the inner bubbles and then shape into a round ball. Then divide one half of the dough into 8 portions and place them one by one in a cake mould. You can make the other half the same or maker larger stuffed buns like me.

5.Place the moulds in the oven along with a large bowl of warm water. Set aside for the proofing.

6.When the buns are almost doubled in size, preheat the oven to 170 degree C f 340 degree F) and brush egg wash and garnish toasted sesame seeds. Top with buns with sliver paper when the buns are well colored (optional). Bake for 20 to 25 minutes. Remove out and cool down.

Daily activity 5 English version smtr 2

08/04/2018

Assalamu'alaikum warohmatullahi wabarokatuh,

Hay guys, congratulations on seeing you again, the usual day for Monday or the first day we prepare, well prepare today we prepared for rotation menu II.4 where we made tori tsumire jiru soup, before we were one line, before preparing seniors explained things- things to prepare for today.


   After finishing one line, we began to prepare, my group will discuss to appoint who prepared this material and other ingredients. Incidentally, me and Aswan prepared chicken meat, but, today we are only thawing chicken breast for tomorrow because chicken meat is still frozen. Meanwhile I helped other friends to prepare the ingredients.

   Today we are rather fast because the preparation is finished quickly, so for our group we have not chopped chicken because it is still frozen so God willing, tomorrow morning we will chop. So other friends save the chicken breast back into the chiller so that tomorrow it will make it easier for us when the chicken is chop.

  We use chicken meat quite a lot, which is 6.8 kg because the amount of chicken breast left is 6.8 kg. So, we were ordered to use all of the existing chicken breast. After preparation, the other friends made food for the nation's children, they made nasu palekko, fried rice, and omelette.


   Before GC, we also took a break then ate a menu for the nation's children, the nation's children today were very nice because one of my favorite foods was nasu palekko even though I didn't eat. But I have
 tasted the nasu pakekko made by my friend and the taste was very delicious, as well as fried rice and omelette.

  Previously, I apologized to friends because I could not join GC because my body was not strong (sick) even though my friends were still enthusiastic about doing general cleaning. I am very proud to have friends like them. I think I'm very uncomfortable with other friends but they also say it's okay to take a break first and don't force it, thank you guys. May we always be protected by Allah SWT. And always get the blessing in the days we will go through.

Assalamu'alaikum warohmatullahi wabarokatuh.

Recipe Tori tsumire jiru:
A. Ingredients
- chicken breast, coarsely chopped         2 kg
- onion, finely chopped.          1 pcs
- egg, beaten.        1 pcs
- kucai leave, finely chopped.     20 gr
- ginger, grated.        1 pcs
- cornstrach.        20 gr
- miso.      15 gr
- turnip.      ⅓ pcs
- carrot.        1 pcs
- leek, slice (koguchigiri).    2 stalk
- water.      4500 ml
- shoyu.        150. ml
- Mirin          150 ml
- salt.        as needed
- hondasi.        as needed

B. Ptocedure:
- heat water in a pan until boil.
-  for ball chicken : chicken, onion,  juga leave, misi and ginger. After again, and put cornstrach and egg stir until well blended abd creamy.
- take a bit of dough and shape sphere and enter into the boiling water (TSUMIRE).
- add turnil abd carrot into boiling water, cooked until soft.
- than add saya, salt, kirim into soup.
- for finishing put sliced leek.