Langsung ke konten utama

PRACTICE ACTIVITY 11

Hi you !!! yeah you, I see you we meet again my blog
                 Hi guys I would like to tell you my activities today, this time just like before is Buffet Menu is Western Menu and name of menu today for the Appetizer are Coctel De Camarones, Yuka Balls with Guacamole for the Soup are Joumou Soup, Consomme of Chicken for the Main Course are Beef Goulash, Risotto, Rattatoule, Pan Fry Fillet with Black Pepper Sauce for the Dessert are Risalamande and Rum Balls.
                 But fot this time me and my team get Dessert are Risalamande and Rum Balls, and we for two more groups and than I'm make Risalamande. Actually Is not so hard to make it just we mush to know the method.
                 Risalamande (also spelled as ris à l'amande and other variants, though risalamande is the only spelling authorized by Dansk Sprognævn from pseudo-French riz à l'amande meaning "rice with almonds"), is a traditional Danish dessert typically served at Christmas.
                 Risalamande was created in the last part of the 19th century. It is made out of rice pudding mixed with whipped cream, vanilla, and chopped almonds; and is usually served cold with a cherry sauce (kirsebærsovs). to make the Cherry Sauce


Simmer the Cherry with low heat

               Simmer until cherry smooth with low heat to make all the ingredient percolate into the cherry after we mash the cherry but not really smooth 'cause we need to still feel the cherry

                   If cherry is done to mash until smooth the next is give cornstarct with water until thick just like the real Sauce. 
 
Beside that to make the rice pudding.

                    
                   In a pot mix Fresh Milk, Vanilla Essence, Cinnamon, and Rice. bring to boil over medium heat for about 10-15 minutes. Cover upand turn the heat low and allow remove from heat.

                  Stirring often so that teh rice does not stick to the bottom of the pot and burn. once the rice is tender, remove from heat, and do not forget Cream also. And than let the rice is cold and ready to platting.
Risalamande
                 So guys I think easy to make it, if you want to know more about recipe or something just comment in below guys I'm waiting....




Komentar

Posting Komentar

Postingan populer dari blog ini

PRACTICE ACTIVITY 9 (IND VER)

Hello Guys,           Kali ini saya akan menceritakan aktivitas saya di dapur, dan pada kesempatan ini sedikit berbeda seperti  biasanya karena kali ini saya akan membuat Tape atau Tapai.           Tapai atau tape adalah kudapan yang dihasilkan dari proses fermentasi bahan pangan berkarbohidrat sebagai substrat oleh ragi. Di Indonesia dan negara-negara tetangganya, substrat ini biasanya umbi singkong dan beras ketan. Ragi untuk fermentasi tapai merupakan campuran beberapa mikroorganisme, terutama fungi (kapang dan jamur), seperti Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, dan Pediococcus sp, namun tidak tertutup kemungkinan jenis lain juga terlibat. Tapai hasil fermentasi dengan ragi yang didominasi S. cerevisiae umumnya berbentuk semi-cair, lunak, berasa manis keasaman, mengandung alkohol, dan memiliki tekstur lengket. Produksi tapai biasanya dilakukan oleh industri kecil dan menengah. Jenis Tapai
Posting Komentar
Baca selengkapnya

VIDEO BASIC PREPARATION 1

FRENCH DRESSING SAUCE                  French dressing is a term originally used for any oil-and-vinegar-based salad dressing. Today, it refers to a creamy ketchup-based dressing which varies in color from pale orange to bright red. It can be made by blending olive oil, vinegar, tomato paste, ketchup, brown sugar, paprika, and salt. In the United States during the 1950s, manufactured "French dressing" was developed. The manufactured version is sweet in taste and colored orange-to-red from the use of paprika and tomatoes. In manufactured versions, "French dressing" is generally a pale orange and creamy, while "Catalina French dressing" is generally bright red and less creamy in nature.                   The term French dressing or Vinaigratte used in food processing is an unstable mixture or emulsion between oil, water and spices. French dressing, derivatives: a) English mustard b) French mustard c) Lemon dressing d) Miller dressin
Posting Komentar
Baca selengkapnya

PRACTICE ACTIVITY 19 (ENG VER)

Hi You,           I will tell you about my activities as usual in the kitchen and this time I will make one of the Traditional Cakes, Lapis Legit ( Spekkoek ), Lapis Legit is no stranger to Indonesians because there are many productions that make it easy to reach then the price is friendly in the mother's pocket , indirectly discussing Lapis Legit will definitely think of cakes that have many layers that have yellow color and each layer is brownish and tastes distinctive so on this occasion I will explain how to make this Traditional Cake.            Spekkoek (kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk
Posting Komentar
Baca selengkapnya