Culinary art !!!
Haiii guys selamat membaca blog saya lagi heheh, ohh iyaa blog saya ini seputar Mid tes yaah, jadi saya akan Midle tes dengan menu oriental Buffed, yeeey semangat semangat.... pukul 06:30, jadi di menu oeriental buffed itu terdiri dari
APPETIZER
Thai beef salad
Chines spnach and peanut salad
SOUP
Tom yum goong
Pho bo
MAINCOURSE
Gai tod takarai
Yam makeua yo
Khau plau
Ingen no gama ae
Tori no teriyaki
DESSERT
Tang zong
Num Chak Kachan
Tang yuan
Sebelum kali doing hari ini, kami membagi tugas kami terlebih dahulu, dan saya mendapatkan section pastry dan membuat semua dessert hari ini, setelah semua telah terbagi kami masing masing akan menyelesaikan pekerjaan kami hari ini, jadi akan akan memulainya dengan membuat Num chak kachan, degan mempersiapkan alan dan bahannya terlebih dahulu kemudian membuatnya, kami membuat num chak kachan ini menjadi dua warnah saja, dan tidak terlalu sulit untuk membuatnya
Ohiyaa guys, jadi Tang yuan telah kami prepare kemarin, jadi hari ini kami tinggal merebusnya terdapat tiga warnah dari ang yuan yang kami buat, ada warnah biru, merah muda, dan juga hijau setelah kami merebusnya kami membuat membuat surup dari tang yuan. ohiya ada juga Tang zong, etapi tang zong ini di buat ohleh tim saya yang laki laki.
Appetizer, Soup dan juga Main course juga sudah hampir selesai, alhamdulillah setelah 3 jam kami membuat masakan kami hari ini, semuanya suda selesai, sekarang waktunya kami platting dan membawanya di restauran untuk di sajikan pada saat santap siang.
Kemudian sisah bahan yang telah kita gunakan kami letakkan lagi di Ingredient store, alat alat yang kami gunakan juga, kami bereskan lalu kami cuci hingga bersih dan merapihkannya kembali sesuaai tempatnya.
Kemudian sisah bahan yang telah kita gunakan kami letakkan lagi di Ingredient store, alat alat yang kami gunakan juga, kami bereskan lalu kami cuci hingga bersih dan merapihkannya kembali sesuaai tempatnya.
Selanjutnya kami melakukan general cleaning di semua section kitchen kami, agar kitchen yang telah kami unakan tetap besih dan terjaga, alhamulillah kegiatan Mid tes kami hari ini berjalan dengan lancar, tetap bersyukur atas nikmat yang telah di berikan oleh-Nya
RECIPE
" NUM CHAK KACHAN "
- 75 gr rice flour
- 50 gr tapioka flour
- 125 ml water
- 125 ml coconut milk
- 100 gr brown sugar
- secukupnya red/grren colouring
- secukupnya coconut grated for topping
- sedikit salt
procedure
1. mix rice flour, tapioka flour, water, coconut milk, and brown sugar.
2. add food colouring
3. steam and put coconut grated on top.
recipe "TANG YUAN"
Ingridients:
For black sesame filling :
250 gr Toasted black sesame
250 gr Sugar or as needed
125 gr lard of butter,melted
For Tang Yuan:
500 gr Glutinous rice flour
250 ml Warm water
Procedure :
To make the black sesame filling:
1.Toast black sesame in a pan or oven (detailed guide can be find here) and then ground them into powders.Smaller particles can be accepted for the filling,Or you might find them directly in store.
2.In bowl,mic black sesame powder with lard and sugar mix well.
To make a dough:
3.Mix the glutinous rice flour and water to make the dough.Keep kneading for couple of minutes untill the smooth, shape the dough in to a long log so that you can make simillar pieces in the following step.
4.Take one pieces and shape it to a bowl carefuly .Then scoop around 1/2 tablespoon into the center.Seal the rice dumpling completely.
5.Shape the balls as round as possible gently.
6.Bring water to a boiling in pot (The water should be at least 2 cm highher than the balls).Continue cooking for another 1-2 minutes after they float on surface.
7.Scoop out with the soup and serve with sugar,or sweet esmanthus or syrup.
" NUM CHAK KACHAN "
- 75 gr rice flour
- 50 gr tapioka flour
- 125 ml water
- 125 ml coconut milk
- 100 gr brown sugar
- secukupnya red/grren colouring
- secukupnya coconut grated for topping
- sedikit salt
procedure
1. mix rice flour, tapioka flour, water, coconut milk, and brown sugar.
2. add food colouring
3. steam and put coconut grated on top.
recipe "TANG YUAN"
Ingridients:
For black sesame filling :
250 gr Toasted black sesame
250 gr Sugar or as needed
125 gr lard of butter,melted
For Tang Yuan:
500 gr Glutinous rice flour
250 ml Warm water
Procedure :
To make the black sesame filling:
1.Toast black sesame in a pan or oven (detailed guide can be find here) and then ground them into powders.Smaller particles can be accepted for the filling,Or you might find them directly in store.
2.In bowl,mic black sesame powder with lard and sugar mix well.
To make a dough:
3.Mix the glutinous rice flour and water to make the dough.Keep kneading for couple of minutes untill the smooth, shape the dough in to a long log so that you can make simillar pieces in the following step.
4.Take one pieces and shape it to a bowl carefuly .Then scoop around 1/2 tablespoon into the center.Seal the rice dumpling completely.
5.Shape the balls as round as possible gently.
6.Bring water to a boiling in pot (The water should be at least 2 cm highher than the balls).Continue cooking for another 1-2 minutes after they float on surface.
7.Scoop out with the soup and serve with sugar,or sweet esmanthus or syrup.
Terima kasih
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