Langsung ke konten utama

PRACTICE ACTIVITY 12

Hi you.....
                    This time I would like to tell you about my activities, this is last day for Buffet Menu in this week with Indonesian Buffet. Menu Buffet Indonesian today is for the Appetizer are Paco Doang, Lawar Udang for the Soup are Kari Ayam, Labuh Kuning Bersantan for the Main Course are Nasi Putih, Rendang, Ikan Garo Rica fot the Dessert are Taripang and Putri Selat.
                    Actually me and my group get Soup but my friends say to me to cooking rice so thats why I handle by myself. Many people thinking that easy to cooking rice 'cause right know every people just to know used rice cooker but in Hotel or industry not used rice cooker, so every people must to know how to cook rice by steam method because when we cooking rice we have to knowledge for white rice or for fried rice or uduk rice and anymore. So let me too explain to you guys
                    First washing the rice until three time and after that soak for 20 minutes with water, beside that preapre to steam and boil water for watering later. After we soak 20 minutes and than steam until 20 minutes again and do not forget to stir one more time.
                    After that move the rice in the inside and flush the rice and mix well and than let it take a 5 minutes or 10 minutes less.
                  And than Steam again 20 minutes until cook well and do not forget to stir one more time to make every cook well, make sure the rice is cook and not mushy.
White Rice
                Finally White Rice ready to served, actually very easy to make guys just try at home and do not forget to comment if you want ask me something about this menu guys.......





Komentar

Posting Komentar

Postingan populer dari blog ini

I am Dedy Riyady

Hello guys? Welcome to my blog so for this time I would like to introduce myself, my name is Dedy Riyady or you can call me Dedy, now I'm 19th and I'm from Makassar City and then I studied in Tourism.                  Polytechnics of Makassar with my major is Food Production Management. So I think enough for a little introducing myself 😊.                 Well , I would like to a little bit explain about my major, as we know is not stranger we hear anymore because so many we can see our eyes and true so let me to tell you what is the meaning of Food Product.                The Food Product is knowledge in the field of culinary (the art of cooking) which covers the scope of food, from preparation of processing to serving the food itself which is both tradi...
Posting Komentar
Baca selengkapnya

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...
Posting Komentar
Baca selengkapnya

INGREDIENTS 2

BANANA            A banana is an edible fruit – botanically a berry produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible seedless (parthenocarp) bananas come from two wild species Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa paradisiaca for the hybrid Musa acuminata. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.         ...
Posting Komentar
Baca selengkapnya