Oven, it's made of iron or stainless steel, it's funchion to bake pastry & bakery and all ingredient, it's can be clean with wet napkin.
Oven, it's made of iron or stainless steel, it's funchion to bake pastry & bakery and all ingredient, it's can be clean with wet napkin.
Sate Lilit
Sumber :
https://en.m.wikipedia.org/wiki/Sate_Lilit
Sate Lilit is a satay variant from Balinese cuisine. This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. The spiced minced meat is wound around bamboo, sugar cane or lemongrass sticks, it is then grilled on charcoal. Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide. This wider surface allowed the minced meat to stick and settle. The term lilit in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.
Coto Makassar
Sumber :
https://en.m.wikipedia.org/wiki/Coto_Makassar
Coto Makassar or Coto Mangkasara (Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi. It is a variant of soto traditional beef and offal stew with seasoned broth made from ground peanuts and spices. The main ingredient of this soup is beef and it can be mixed with innards such as intestine, liver, lungs, heart, tripe, or cow brain.
Butter
Sumber :
https://en.m.wikipedia.org/wiki/Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water, and in some types, added salt. Butter may also be sold with added flavourings, such as garlic butter.
Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt such as dairy salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.
Butter is a water-in-oil emulsion resulting from an inversion of the cream; in a water-in-oil emulsion, the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (0.950 lb per US pint). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the animals' feed and genetics but is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene.
Flour
Sumber :
https://en.m.wikipedia.org/wiki/Flour
Flour is a substance, generally a powder, made by grinding raw grains or roots and used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, North Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries.
While wheat is the most common base for flour, maize flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central Europe.
Fresh Milk
As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy. Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the world's largest producer of milk, and is the leading exporter of skimmed milk powder, yet it exports few other milk products. The ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. The United States, India, China and Brazil are the world's largest exporters of milk and milk products. China and Russia were the world's largest importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk.
Sumber :
Sumber :
https://en.m.wikipedia.org/wiki/Milk
Thursday, 27 July 2017
Today we follow the accesment in the classroom that has been prepared in the education hall of makassar industry, after that we go to the next activity is to evaluate our teachers during the education hall of makassar industry.
Then the next day we do the practice per individual in the kitchen Tourism Polytechnic of makassar. I am with senior sister from makassar country university got lottery to make brownies, after brownies we made, we do general cleaning and go back to boarding house of makassar industry center.
After that on Saturday is our last day in makassar industry hall, the closing is done by the head of the hall of Makassar industrial training center. I feel so Happy because i can join in this training, I getting many science abaout Chocolate.
1. Gado-gado
Gado-gado is the one salad
from Indonesia that needs no introduction. The creamy, sweet, sour, and spicy
peanut sauce is really what makes this a great salad. If there is such a thing
as a national salad, this gado-gado will be it. Gado-gado is
one of Indonesia's most favourite dish everywhere in the world. It is actually
vegetable salad dressed in specially prepared peanut sauce. In Indonesia, there
are a few dish that resemble gado-gado (with the same kind, or a variation of
peanut sauce), such as pecel, lotek, and ketoprak. Pecel and lotek is the
closest to gado-gado, so people often mistake them as gado-gado. Preparation of
gado-gado is mainly the preparation of the peanut sauce. There are many
gado-gado recipes in the Internet, but most of them advice the use of peanut
butter or freshly fried peanut grinded with a blender. But the original
traditional Indonesian gado-gado uses cobek batu (Indonesian style stone
pestle). This is one of the ingenous Indonesian food preparation technique.
Ingredients :
Peanut Sauce :
- 200 gram peanut, deep fried or roasted
- 4 cloves garlic
- 50 gram palm sugar (Indonesian: gula Jawa)
- 1 to 10 Thai chilies (Indonesian: cabe rawit), seeded - use as much or as little as you like
- 1 tablespoon salt
- 1 teaspoon toasted shrimp paste (Indonesian: terasi), omit to make a vegetarian sauce
- 1 teaspoon tamarind pulp, soaked in 2 tablespoon of warm water to get the juice
- juice of 1 lime
- 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 2 cup hot water
Must Have Salad Ingredients :
- 4 potatoes, peeled, cubed, and boiled
- 4 eggs, hard boiled, peeled, and cut into quarters
Optional Salad Ingredients :
- blanched cabbage (Indonesian: kol)
- blanched bean sprouts (Indonesian: tauge)
- blanched snake beans (Indonesian: kacang panjang)
- blanched green beans (Indonesian: buncis)
- blanched spinach (Indonesian: bayam)
- raw cucumber (Indonesian: timun)
- boiled chayote (Indonesian: labu siam)
- deep fried tofu
- deep fried tempeh
- melinjo crackers (Indonesian: emping)
Instructions :
Peanut Sauce :
- Place peanut, garlic, palm sugar, Thai chilies, salt, and toasted shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl.
- Add tamarind juice, lime juice, and sweet soy sauce and mix well.
- Pour only enough of the hot water while keep stirring to get to the consistency of peanut sauce that you like.
To serve :
- Place some boiled eggs, boiled potatoes, and whatever optional salad ingredients that you want to have in your gado-gado. Serve the peanut sauce in a small bowl.
- Just prior to eating the salad, pour the peanut sauce and mix well
2. Gudeg
Gudeg is a traditional Javanese cuisine
from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe
jack fruit (Indonesian : nangka muda) boiled for several hours
with palm sugar, and coconut milk. Additional spices include garlic,
shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the
latter giving a reddish-brown color to the dish. It is often described as
"green jack fruit sweet stew".
Sumber :
https://en.m.wikipedia.org/wiki/Gudeg
Stockpot, it's made of stailess steel, it's funchsion boil water, stock and the other, it's can be washed with soap and rinsed with clean water.
Scale, it's made of stainless steel, plastic or the glass, it's funchsion is scaling all ingredient, it's can be clean with napkin
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| My Picture |
My Name Is Made Setia Wardana, My friend
call me Made, I'm from Masamba, Luwu Utara, Sulawesi Selatan But I'm is
Balinese, I am a student in Tourism Polytechnic of Makassar, I study in Tourism
Polytechnic of Makassar since 1 year ago and i choose a study program is Food
Production Management. I have hobby cooking since I school in Junior High School, But i can inprove my Hobby in Tourism Polytechnic Of Makassar.
