Preparation Menu rotasi II.2

Assalamualaikum warohmatullahi wabarokatu

Culinary art !!!

Hallo guys, this week we are come back practicing in rotation menu II.1, this morning, i come to the kitchen at 07.08 am, and senior checking our grooming, then ee are one line in one of section kitchen in main kitchen

In few minute, our senior going to review us, after that mr.faisal give us assignment to counting all of the materials in the chiller and freezer, after finish we are come back one line, adzan dzuhur, we are going to the mosque to pray jama’ah

Alhamdulillah, we have prepared some work, then we made preparations, I was in group 2, we prepared for the "Chinese Spinach and Peanuts" Appetizer, Clarissa and I prepared the nuts

After the nuts finish to fried,we close and put the chiller to make it safety. after that, we are going to cleaning  all the tools and the working table that we used before, and put the tools in their place, and we are going to the mosque to pray together

after that, we are going to do general cleaning, we consist our activity, there is cleaning the table , tools, and the floor.  all the activity have done, the kitchen was clean, and then we prepare to one line and ready to back home.

CHINESE SPINACH AND PEANUT SALAD

INGREDIENTS :

500 gr Spinach, tough ends removed

1 Cup Raw peanuts 

1 tbsp Peanut oil (or vegetable oil)

2 tbsp Chinese black vinegar

1 tsp Light soy sauce

2 tsp  Sugar

1/2 Salt

2 tsp Minced ginger (optional) roasted white sesame seed for decoration


PROCEDURE :

1.Bring a large pot of water to a boil. Add spinach and cook. over medium heat until cooked through, about 2 minutes. Drain spinach and set aside to cool.

2.Add oil and peanuts to a wok (or small skillet). Heat over medium heat and stir with a spatula continuously, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer  peanuts to a plate to cool.

3.Combine black vinegar, light soy sauce, sugar, and salt in al small bowl, mix well, and set aside. 4.When spinach is cool enough to handle, squeeze extra water out of it with both hands. Chop spinach into pieces about 8 centimeters (3 inches) in length and transfer to several small serving bowls.

5.Right before serving, top spinach with peanuts and drizzle with the vinegar sauce. Garnish with sesame seeds an serve immediately.

Thank you