On Tuesday, April 24, 2018, we continue the material for our Finishing Product, which is Sosok Utan. Today we re-heat the Stock that was made yesterday. Chicken that was marinated yesterday we cooked using Sous Vide method, after that the chicken cut into dice form, then Pan Fried. Chicken will be served with Soup.
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| Marinated Chicken (Sous Vide) |
Then we prepare Spinach, Lemon Basil, and Lemongrass. Saute Spice Paste made yesterday add stock to Saute Spice Paste, pour into Stock Pot then add Lemongrass, Lemon Basil and Lime Leaf. After that add the Pumpkin that has been cut yesterday, when Pumpkin starts gently add the Spinach into the Stock. After that Soup ready to be served in Restaurant.
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Lemon Basil and Sweet Corn
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After the Soup is done, then we continue to prepare the ingredients for Dessert tomorrow which is Dorayaki. For today we prepare the batter which is made from Egg, Sugar, Flour, Baking Powder, Fresh Milk, and Oil. The Batter made with mix the Egg and sugar after that add the Flour and Baking Powder. After all mixed add Fresh Milk and Oil. Then Batter saved into Chiller.
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Egg for Dorayaki Batter
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Flour, Baking Powder and Sugar
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Once Batter is done, then we continue to make Azuki Bean Paste, because Azuki Bean is not available, so we use the Red Beans for Dorayaki filling. Red beans are cooked until soft, then we add water equivalent to the volume of Red Beans. After that enter Sugar 1/2 from the weight of Red Beans, cook until the water in Red Beans runs out, and red beans become thick. After That mix using Mixer until Red Beans become soft. The Dorayaki filling is stored into the Chiller.
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Red Beans
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Red Bean Paste
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At the Open Resto time there is no obstacle, all goes well. After Closed Order, then we do General Cleaning
The rotation menu 2.3 consists of:
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| Jalangkote |
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| Sosok Utan |
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| Konro Bakar with Rice |
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| Pisang Ijo |
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