PRACTICE ACTIVITY TRAINEE 4

Hy there we meet again on my Blog activities abaout on the kitchen

          Well, I will tell you about my activities on the job training in the Hotel, as you know I'm still in Main Kitchen Section for this weeks and of course I'm so enjoy with the team and you know this is new team for me. Actually this is my last month to stay in this section so next month I will go to Cold Kitchen, well guys let's start my activities on the kitchen.

          I will tell you about Chicken Shawarma, Shawarma also spelled shawurma or shawerma, is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or wrap. Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips, and amba. Shawarma is one of the world's most popular street foods, especially in the countries of the Levant and the Arabian Peninsula.

            For marinate the Chicken are Onion, Garlic, Galangal, Plain Yogurt, Cinnamon Powder, Cumin Powder,  Chili Powder, Sugar, Salt, Pepper. First blender Onion, Garlic, and Galangal after that remove to the bowl and add Plain Yogurt and mix together, after that put in all ingredients and mix again and the last marinate the Chicken Breast for one night.

          For the content part of Chiken Shawarma are Boiled Potato, Tomato, Onion, Iceberg, Plain Yogutr, and Tahini Sauce. The first saute Onion until smell is come out and that add slice Chicken we grill before and than add Tomatos and Potato mix together after that add Plain Yogurt and Tahini Sauce than mix again until all vegetables is cooking and smell good.

          Herb and Spice of Chiken Shawarma are Salt, Pepper,Sugar, Cinnamon, Chili Powder, and you may add Cumin Powder, do not forget to add when you cook that ingredients together to give taste. As you know in here Cinnamon must strong so when we eat we can feel that butdo not over 'cause will make bitter.

          Pita Bread in Greek, sometimes spelled pitta (mainly UK), also known as Arabic bread, Lebanese bread, or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in Western Asia, most probably Mesopotamia around 2500 BC. It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian nan-e barbari, Central and South Asian flatbreads (such as naan), and pizza crust. 

          Most pita are baked at high temperatures (450 °F or 232 °C), causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened to form a pocket. However, pita is sometimes baked without pockets and is called "pocket-less pita".

          How to fill The Pita Bread is the first enter iceberg then the ingredients cooked earlier but cut into two bread first, and usually we serve with Garlic Mayo Sauce, Mint Sauce, and Pickled Arabian. Chicken Shawar usually one of dish on BBQ Night for live cooking but we have to for A'la Carte Menu with different presentation.

          Actually I have so many activities but I can't talk all of them but I will tell you a little bit about when I handle order from guess.

          Nasi Rawon Terrace is one of our A'la Carte Menu and usually Traditional meat soup served with Steam Rice, Salted Egg, Beansprount, and Spicy Sambal. 

          The soup is made of ground mixture of Garlic, Shallot, Keluak, Ginger, Candlenut, Turmeric, Red Chili and Salt sauteed with oil until it gets aromatic. The sauteed mixture is then poured into boiled Beef Stock with Diced Beef. Lemongrass, Galangal, Bay Leaves, kaffir Lime Leaves and Sugar are then added as seasonings. The special dark or black color of rawon comes from the Keluak as the main spice. The soup is usually garnished with green onion and fried shallot, and served with rice, hence the name rawon rice or Nasi Rawon in Indonesian language, together with baby bean sprouts, salted preserved egg, shrimp crackers and sambal chili sauce on the side.

           Vegetable Samosa served with Red Onion, Beetroos, Lemon and Chapathi Breads. A samosa, sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney.

          The local equivalent of samosas in Indonesia are known as pastel. They are usually filled with eggs, minced beef or chicken.

          Well guys, that's my activities for this weeks and thank you so much for your attention or you read my blog so see in the next blog guys.