DAILY REPORT 27-08-2019

27-08-2019

VEGETABLE TAGLIATELLE

Hello guys welcome back to my blog today i am come back to tell you what we are doing in kitchen today, this the second day we are practice a la carte 2. keep stay in my blog and read until end guys, check it out. 

today i am wake up at 05:00 i am take bath and pray, after that i am prepare my toll bag and use cloth, after that i am go to campus.

After i am arrive in campus i am continue the prepare and help my group for make Vegetable Tagliatelle. I prepared Carrot and Turnip then dragged and then in Blach. After That Saute With Olive Oil and Garlic which has been chop Then added seasoning.

Then I prepare to make pickles and tomato sauce for the next menu.

Well, it was a tiring day for a class leader in the kitchen  After everything was finished I started cleaning the trash, checking the temperature, closing the window and collecting all the input material that had been used by friends.

Maghrib Adhan Already Sounded We immediately rushed to the evening prayer then after that we were one line and then went home respectively.

    Thanks. .
Wassalamualaikum Warohmatullahi Wabarokatu

TOMATO SAUCE
INGREDIENTS:
150 ml Vegetable oil
200 gr Shallots, peeled and sliced
100 gr Garlic, peeled and sliced
375 gr Red chillies, seeded and sliced
375 gr Cierd's eye chillies, left whole
50 gr Palm sugar, chopped
1 1/2 Shrimp paste, roasted Tomatoes, peeled and seeded
1 Tbsp Lime juice
To Taste Salt

PROCEDURE:
1.Heat oil in heavy saucepan over moderate high heat. Add shallots and garlic, saute until golden.
2. Add the chillies and saute until the chillies are soft, then add palm sugar and shrimp paste. Saute until sugar caramelises.
3. Add tomatoes and saute until tomatoes are soft. Remove I from heat and leave to cool. Add small amounts of water if Idry.
4. Coarsely grind cooled ingredients using a mortar and pestle or a blender (processor).
5. Just sauce to taste with lime juice and salt before serving.

ACAR
INGREDIENTS:
250 ml of water
250 gr Sugar
250 ml Rice vinegar
50 gr Ginger
1 Stalk Lemon grass
A pinch salt
3 pcs Cucumber, halved lengthways, cored and sliced
10 pcs 9peeled and quartered Shallots
10 pcs Bird's eye chillies

PROCEDURE:
1. Combine water, sugar, vinegar, lemon grass, and salt in a Saucepan. Bring to the boil and simmer for 1 minutes.
2. Remove from heat and leave to cool thoroughly
3. Combine remaining ingredients and mix well with cooled dressing.
4. Refrigerate for 24 hours before serving at room temperature.

That all from me guys thanks for read, and PEACH OUT

WISE PEOPLE DISCOVER THE WISDOM OF LIVING THROUGH THE HARDNESS OF LIFE