Report 09/05/2017

Hello, this is dumba' dumba' day, haahhah.. huuuufff..

Alright, as usual I came to campus at 8 am, and today is me and Aya turn to make dishes, so I start to prepared and measure the ingredients.. Today we gonna make Ayam Betutu, Sayur Asam, Bakwan, and three kind of traditional sauce from indonesia.

And this is for the recipe  :::

1.    Ayam Betutu with singkong leaves

1kg                         Chicken

300gr                    Singkong leaves

                               Banana leaves for steamed and roasted

       Salt and pepper

       Ginger for marinated

Ingredients :

Bumbu :

5pcs                      Garlic

3pcs                      Shallot

10pcs                    Red chillies

15pcs                    Bird eyes chillies

3pcs                      Candlenut

1tbsp                    Coriander

      Turmeric

     Galangal

1tbsp                    Shrimp paste

1pcs                      Lemongrass

     Salt and pepper

How to cook :

Make the bumbu :

1.       Marinated the chicken with ginger and salt, keep for one night in chiller

2.       Take it and marinated again with bumbu.

3.       Steam it with banana leaves for 1 hour.

4.       Take it from steamer and put on sheet pan.

5.       Roast the chicken in the oven for 30 minutes at 250 C

6.       Take it from the oven and served it.                

2.  Sayur asem

2pcs                      Corn

1pcs                      Eggplant

300gr                   Longbean

100gr                    Nuts

50gr                      Tamarine

30gr                      Palm sugar

1ltr                         Water

      Salt and pepper

Bumbu :

3pcs                      Garlic

2pcs                      Shallot

5pcs                      Red chillies

3pcs                      Bird eyes chillies

3pcs                      Candlenut

How to cook :

1.       Make the bumbu and sauted on the saucepan.

2.       Add water cook until boiled.

3.       Add corn, nuts, eggplants and longbean at the last.

4.       Add tamarine juice, palm sugar.

5.       Seasoning and ready to served.

3.    Bakwan udang

300gr                    Shrimp

1pcs                       Cabbage

200gr                    Carrot

300gr                    Flour

250gr                    Glutinous rice flour

1tsp                       Coriander

½tbsp                   Turmeric powder

      Salt and pepper

1ltr                         Oil for frying

How to make :

1.       Mix all ingredient and falvour it with salt and pepper.

2.       Then fry with medium heat.

3.       Ready to serve

4.    Nasi

3kg                        Rice

3ltr                        Water

500gr                    Coconut milk

2pcs                       Lemongrass

                               Salt and pepper

How to cook :

1.       Rinse the rice with water until three times.

2.       First Cook the rice in the wok until half cooked

3.       Add coconut milk, lemongrass, salt and pepper

4.       After reduced moved the rice into stemer, stemed until cook well.

Served with :

a.    Sambal matah :

10pcs                    Bird eyes chillies

10pcs                    Shallot

1pcs                      Lemongrass

1pcs                      Lime

100ltr                    Hot Oil

                               Pinch Sugar

                               Salt and pepper

How to cook :

1.       Cut slices the shallot, lemongrass and bird eyes chillies.

2.       Add lime juices

3.       Add hot oil, mix well.

4.       Add seasoning

b.    Sambal terasi

3pcs                      Garlic

2pcs                      Shallot

10pcs                    Red chillies

5pcs                      Bird eyes chillies

2pcs                      Tomato

1tsp                       Shrimp paste

100ltr                    Oil

10gr                       Palm Sugar

                               Lemongrass

                               Lime leaves

                               Salt and pepper

How to cook :

1.       Mix all ingredients except lemongrass and lime leaves.

2.       Heat oil in the saucepan

3.       Add the mixture

4.       Add lemongrass and lime leaves

5.       Seasoning

      c.       Sambal hijau :

15pcs                    Green chillies

5pcs                      Bird eyes chillies

3pcs                      Garlic

2pcs                      Shallot

100gr                    Oil

                               Salt and pepper

How to make :

1.       Mix all ingredients with stone mortar

2.       Heat oil in the saucepan

3.       Add the mixture

4.       Seasoning

5.       The process doesn’t smooth, 

Then after we made it is time to explain our product in front of our lecturer, I explain how to make, then the reason why I plated my product like that. (with English language of course).. 

After that we have lunch together as usual, then get together in class to listen for our friend tell their story. I'ts Subhan turn, but he remained brained again, so our best lecturer (Mr. Faisal) instruct him to repeat again for tomorrow until he can speak English well.. 

I like this way so much. Good lecturer.

Mr. Faisal also always advise us to improve our knowledge and change to best. Always enthusiastic to teach and guide us to be an expert. It proves his concern.

Alright guys that a little bit sprinkle of my report for today, hope you like it. See you.

And this for documentation :