Today was the last day of practice week. Today we cooked Indonesian food for our product. For Indonesian food there is menu such as Jalang Kote for appetizer, Sosok Utan for soup, Konro Bakar and Nasi Putih for main course, and Pisang Ijo for dessert. Like usual we start our activity in the kitchen at 8 o'clock in the morning. Today Sir Syahrial didn't come to give us lecture, so Sir Jaya took over. Before practice, we reviewed first, and the seniors gave us time about 10 minutes to read our small book.
About 10 o'clock in the morning, we took our ingredients we prepared yesterday. For my group, appatizer menu, Jalang Kote was only need to be frying and made its sauce. Jalang Kote dough was kept in the chiller to prevent the damage, and take them out when we want to fry them. We used Deep Frying Method in this case, where the oil is more than the material. Berofe fry the Jalang Kote, make sure the oil is literally hot then put them in to fry them.
For standard plating, we used three Jalang kote in one plate. Because the standard size for Jalang Kote here is only once bite ( or small size). And for its sauce here, we used a mixture of Garlic, shallot, red chilli, salt and pepper for seasoning. We cooked the sauce in sauce pan, and added cornstak to produce a rather thick sauce. The sauce was poured on Jalang Kote only when there was an order to prevent Jalang Kote soft before serving. And for its garnish, we used grated carrots, leek leaf, and paprika powder, and don't forget we used lettuce as Jalang Kote underliner to make them look nice
About 10 o'clock in the morning, we took our ingredients we prepared yesterday. For my group, appatizer menu, Jalang Kote was only need to be frying and made its sauce. Jalang Kote dough was kept in the chiller to prevent the damage, and take them out when we want to fry them. We used Deep Frying Method in this case, where the oil is more than the material. Berofe fry the Jalang Kote, make sure the oil is literally hot then put them in to fry them.
For standard plating, we used three Jalang kote in one plate. Because the standard size for Jalang Kote here is only once bite ( or small size). And for its sauce here, we used a mixture of Garlic, shallot, red chilli, salt and pepper for seasoning. We cooked the sauce in sauce pan, and added cornstak to produce a rather thick sauce. The sauce was poured on Jalang Kote only when there was an order to prevent Jalang Kote soft before serving. And for its garnish, we used grated carrots, leek leaf, and paprika powder, and don't forget we used lettuce as Jalang Kote underliner to make them look nice
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