DAILY REPORT (21/08/2017)

Today we're back in the kitchen because now we are in a practical week. So today i got a task from Sir Faisal to made Anak Bangsa with Aulia. While me and Aulia was making anak bangsa, my friends made French bread and Toast bread. We really confused to choose what dish we should make because basically me and Aulia loved baking but we are not really good in cooking, we just good at preparing, but finally we decided to make Perkedel Jagung, Terong Balado, Sup Kacang Merah and with Sir Faisal request we made Sate Ikan too. 


With 4 dish and just me and Aulia made this, in the beginning it's really hard for me, and my friends can't help us too because it's Sir Faisal's order, but he teach us that way to increase our skills. It's like we working under pressure. But I realize that working in the kitchen we should working under pressure to work faster and get the best result.

This is Terong Balado, the main ingredient is Eggplant. First we frying the eggplant, and for the sauce we use Bumbu Merah (red chilli, shallot, garlic, candle nut).


This is Perkedel Jagung, the main ingredient is corn, celery, red chili, leek, flour, egg, and water. Perkedel Jagung cooked by frying.


This is Sambal Dabu-Dabu for Sate Ikan condiment. The main ingredients is bird eyes chili, shallot, soy sauce and lime.

For Sate Ikan marinated with shallot, palm sugar, galangal, coriander, lime, salt and pepper. Sate Ikan was cook by grilling.

Why I presenting like this, because i want to express Indonesian nature. Because in Indonesia rich with plants, forest, and river, thats why i describe it like this. One problem is i don't consider about the quantity. That is my fault, and for the next time i'll more be careful to garnish a dish before it serve. Not just beautiful, but also the quantity.

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