Dedy Riyady

HAINAN CHICKEN RICE           Hainanese Chicken Rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes of Singapore. Hainanese chicken rice is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also popular in Thailand, where it is known as Khao Man Gai, Vietnam and Indonesia. It is based on a well-known Hainanese dish called Wenchang chicken, due to its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia). Catherine Ling of CNN describes Hainanese chicken rice as one of the "40 Singapore foods we can't live without". In Malaysia, as in Singapore, chicken rice is available in many Chinese coffee shops, restaurants and street hawker stalls, and also in chain restaurants such as The Chicken Rice Shop and OldTown White Coffee.           The chicken is prepared in accordance with traditio

SALAMANDER             Salamanders are generally open in front and have racks that easily slide in and out. They can be crisp up the top of dishes, toast sub sandwiches, melt cheese, or even be used for actual broiling duty or slow baking. As well, they may be used to keep dishes warm.            Sometimes, pizza places that sell by the slice will use a salamander to quickly re-melt the cheese and give you a nice hot slice of pizza. Although a salamander can be used to melt cheese, there is also a specific type of broiler, similar to the salamander, that is meant to be used as a cheese melter.             Salamanders, since they can be used for more than one duty, offer a better alternative for most kitchens, but are more expensive and less simple to use than cheese melters. Many sources conflate simple cheese melters with salamanders, mistakenly assuming that all such broilers are low-intensity broilers, but a high-quality unit can produce varying range of heat,

Hey there welcome back on my blog           So this time I would like to tell you about my activities on the job Trainee, I'm still in A'la Carte Section or Hot Section 'cause everything is Hot over there.           This time I will tell you about how to make Garlic Bread, Garlic Bread also Garlic Toast consists of bread (usually a baguette or sour dough like a ciabatta), topped with garlic and olive oil or butter and may include additional herbs, like chives. It is then either grilled or broiled until toasted or baked in a conventional or bread oven.           It is typically made using a French baguette, or sometimes a sourdough like ciabatta which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic before baking. Alternatively, butter and garlic powder are used, or the bread is cut lengthwise into separate slices which are individually garn

SHISH TAOUK           Shish Taouk is a traditional marinated chicken shish kebab of Middle Eastern cuisine. It is widely eaten in Turkey, Azerbaijan, Lebanon, Egypt, Jordan, Syria, Iraq, and Israel. A similar dish in Persian cuisine is the traditional jujeh kabab. It is also served in kebab houses in many cities around the world.           Shish Syrian-Arabic dialects or sis means satay in Turkish. Some scholars assert that it is itself a Persian loanword from sikh, others say that it comes from the root "si" in old Turkish meaning "to cut". It has been adopted in Egyptian Arabic, Lebanese-Arabic and Syrian-Arabic dialects. Tavuk comes from old Turkic takagu and means chicken.           The dish is eaten either as a sandwich or on a platter with vegetables, sometimes with rice or French fries. The Turkish cuisine version is generally served with rice, yogurt, and skewer-grilled vegetables. The Syrian and Lebanese version is usually served with toum (a garl

GRIDDLE           A Griddle is a cooking device consisting of a broad flat surface heated by gas, electricity, wood, or coal, with both residential and commercial applications. In industrialized countries, a griddle is most commonly a flat metal plate, elsewhere typically a brick slab or tablet.           A residential griddle may be composed of chrome steel, aluminum, or carbon steel. The vast majority of commercial grade griddles are made from A36 steel, though some are stainless steel or composites of stainless and aluminum. Almost all residential and commercial griddles are heated directly or indirectly by flame or electrical elements.                  Traditional griddles include a stone or brick slab or tablet, and a shallow platter filled with sand. The former are usually heated to cooking temperature before the food is placed on them, the latter heated after.                 In Latin America one traditional style of griddle is a budare. Made from stone

Hello Guys...           So this time I would like to tell you about my activities on the job training, this time in the kitchen section because my section right is A'la Carte so I will tell you one of prepare on A'la Carte Menu is Cup Tuile.           A Tuile is a baked wafer, French in origin, generally arced in shape, wafer thin, crisp, sweet, or savory, that is made most often from dough (but also possibly from cheese), often served as an accompaniment of other dishes. 'Tuile' is the French word for tile, after the shape of roof tiles that the arced baked good most often resembles. Tuiles are commonly added as garnishes to desserts such as Panna Cotta or used as edible cups for sorbet or ice cream.           Tuiles are thin cookies named for and curved like the tuiles, or tiles, that line the rooftops of French country homes, particularly those in Provence. To get a curved shape, tuiles are usually made on a curved surface, such as a wine bottle or rolling pi

CHICKEN SHAWARMA           Shawarma is a meat sandwich eaten by people in the Middle East. It is served in round Arabic bread with meat and vegetables, with some spice or sauce of choice, in it. Normally, the meat can either be lamb, beef, turkey, or chicken. Shawarma can also be spelled chawarma, shwarma, shawerma, or shoarmais. And than for the sauce such are Mint Sauce, Garlic Sauce, Chili Sauce, and Tomato Sauce and also usually accompanied by pickled arabic.           Shawarma is an Arabic translation of the Turkish word çevirme, referring to the rotisserie nature of roasted meat, which is rotated around the axis where the flesh is placed. Similar naming conventions apply to doner from Turkey and gyros from Greece, both of which refer to the action behind the associated cooking mechanism. It was first introduced by people from Turkey. They call it cevirme, which means "turning", because the meat can be turned around in the oven.           Chicekn Shawarma