On Thursday, April 12, 2018 we continue the Ingredients for finishing our products. We make Khao Plao which is white rice, we make rice from 5 liters of rice. After the rice is steamed, we continue to make Yam Makeua Yo, for the menu of Yam Makeua Yo, we prepare the Shrimp, Eggplant and the Sauce. For Shrimp we use the Sous Vide technique in which it is mixed with Coriander Leaves and Salt. For Eggplant we cut it into lengthwise and then Grilled, the Eggplant smeared with Oil and added a little salt.
For Sauce made from Roasted Garlic, Roasted Ginger, Roasted Chili, Shallot, LemonGrass, Fishsauce, Cilantro and Lime Juice and then Mixed with Shrimp which has been Sous Vide
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| Roasted Chili for Sauce |
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| Sauce |
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| Shrimp |
The next menu is Gai Tod Takrai, Fillet Fish that has been marinated from yesterday mixed with flour and fried with shallow frying technique after that we mixed with the same sauce with Yan Makeua Yo then immediately Serve on plate.
At the open resto there is no obstacles, everything went smoothly. For the Main Course order out as much as 38 Pax. After the close order, the finished section immediately do General Cleaning in their respective area, after clean all the kitchen area, we are oneline and pray together with Sir Ical then go back to our home.
Menu Rotation 2.2 consists of:
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| Thai Beef Stew |
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| Tom Yam Goong |
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| Gai Tod Takrai, Yam Makeua Yo, and Khao Plao |
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| Khao Meow Ma Muay |
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