Daily Activity (English)

On Monday, April 23, 2018 we prepare Ingredients for rotation menu 2.3 which is Indonesian cuisine. The rotation menu 2.3 consists of:

Appetizer

Jalangkote

Soup

Sosok Utan

Main Course

Konro Bakar

White Rice

Dessert

Pisang Ijo

Today we got the soup which is Sosok Utan. Sosok Utan is made from:

- Chicken
- Chicken Stock
- Oil
- Lemongrass
- Lime Leaves
- Pumpkin
- Sweet Corn  
- Spinach
- Lemon Basil

First we make Stock. The Stock is made from Water and Mirepoix. 

Stock

After that we make Spice Paste made from:
- Vegetable Oil
- Garlic
- Dried Prawn Paste
- White Pepper
- Chilli

Chilli, Dried Prawn Paste and White Peppercorn

Sliced Garlic

Blend all ingredients for Spice Paste

All ingredients for Spice Paste sauted until fragrant. Some of Spice Paste will be used for chicken marination, chicken that we use is the chicken breast. This chicken is marinated overnight and stored into Chiller.

Spice Paste (Sauted)

Marinated Chicken

After that we also prepare Pumpkin for the Soup tomorrow. This pumpkin is cut into 3/4 dice form. For other Ingredients will be prepared on the next day

Pumpkin cut into 3/4 cm cubes

After I finished preparing all the ingredients for the Soup tomorrow, then i helped another group to make Pisang Ijo and also make Jalangkote. In making Pisang Ijo there are no obstacles, but to wrap a Jalangkote rather difficult, it takes the skill in wrapping a Jalangkote.