Daily Report (English)
Today in the kitchen, me and other friends start preparing the ingredients for finishing product at 9.30, the ingredients is stored in the chiller, in out to diblanch. The ingredients are Turnip, Carrot, and Potato.
For Potato Au Gratin, the potato that blanched, slice into 1 cm thickness and arranged into 3 parts and smeared with Bechamel Sauce on the top and sprinkled with Parmesan cheese. After that the Potato Au Gratin put into the Salamander.
For Bechamel Saucenya made from:
- Roux:
- Butter
- Hard Flour
(1: 1)
- Milk
- Salt
- Nutmeg
- White Pepper
Bechamel made by making the white roux first, then pour the milk slowly, and stirred until thickened.
For the Fillet of Snapper Meuniere, Snapper fish that had marinated yesterday, covered with flour then Pan Fried, after almost golden brown, put a little butter. The temperature of fish meat we made is 155 F.
For the sauce from the Fillet of Snapper Meuniere, made from Clarified Butter, then mix with the Black Olive, Capers, Bay Leaf and Oregano / Tarragon.
For Glazed Root Vegetables, Turnip, Sweet Potato and Carrot that are already blanch, mixed with Melted Butter and salt, then stirred until evenly distributed.
Our Main Course is available as much as 45 Pax, at the time of open resto the order for our Main Course there are for 39 Pax. So, at Closed Order time, the rest of the Main Course is 6 Pax.
After the Closed Order, we prepare the ingredients for tomorrow, our group get the Soup section. Soup that we will make tomorrow is Red Peanut Soup.
For Soup we prepare Garlic, Shallot, Ginger, and Red Chilli Pepper, then blend with oil until smooth, then cooked on Sauce Pan with Lemon Grass and Lime Leaf. After that, the spice is stored into the chiller. For the beans, we use beans in cans and poured into bowls, and stored in chiller.
For Potato Au Gratin, the potato that blanched, slice into 1 cm thickness and arranged into 3 parts and smeared with Bechamel Sauce on the top and sprinkled with Parmesan cheese. After that the Potato Au Gratin put into the Salamander.
For Bechamel Saucenya made from:
- Roux:
- Butter
- Hard Flour
(1: 1)
- Milk
- Salt
- Nutmeg
- White Pepper
Bechamel made by making the white roux first, then pour the milk slowly, and stirred until thickened.
For the Fillet of Snapper Meuniere, Snapper fish that had marinated yesterday, covered with flour then Pan Fried, after almost golden brown, put a little butter. The temperature of fish meat we made is 155 F.
For the sauce from the Fillet of Snapper Meuniere, made from Clarified Butter, then mix with the Black Olive, Capers, Bay Leaf and Oregano / Tarragon.
For Glazed Root Vegetables, Turnip, Sweet Potato and Carrot that are already blanch, mixed with Melted Butter and salt, then stirred until evenly distributed.
Our Main Course is available as much as 45 Pax, at the time of open resto the order for our Main Course there are for 39 Pax. So, at Closed Order time, the rest of the Main Course is 6 Pax.
After the Closed Order, we prepare the ingredients for tomorrow, our group get the Soup section. Soup that we will make tomorrow is Red Peanut Soup.
For Soup we prepare Garlic, Shallot, Ginger, and Red Chilli Pepper, then blend with oil until smooth, then cooked on Sauce Pan with Lemon Grass and Lime Leaf. After that, the spice is stored into the chiller. For the beans, we use beans in cans and poured into bowls, and stored in chiller.
so thats all for my blogs today, see you next on the next post.
Here is our Set Menu II:
 |
| Macedoine of Vegetable with Mayonnaise Dressing |
 |
| Minestrone soup |
 |
| Fillet of Snapper with Potato Au Gratin and Glazed Root Vegetables |
 |
| Coux Creme |
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