DAILY REPORT 13-11-2019

13-11-2019

LAST DAY PREPARE BUTCHER (MENU A LA CARTE II)

Hay hay guys welcome back to my blog, today i comeback to tell you my activity in kitchen, so don`t forget to read my blog until end guy, Check it out.

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

Until arrive in campus i am put out the prepare we are make before, and i give to main kitchen and could kitchen for continue processed make burger, beef wallington , pho bo, empek-empek, and sandwich. 

After i give all the beef, squid, fish, and smoked beef. i continue for prepare tomorrow, and this the last day we are prepare in butcher, i towing, fat out, and cut beef for make rendang. 

After my prepare finis, and restaurant open i help Adit for plating beef wallington and take in restaurant for serving. after all finish and restaurant close order. we are GC because at 03:00 kitchen already clean and finish. 

After GC we are pray for moslem and all woman continue with learn about religion, and the male continue GC, and i am very tired because we are not completed anyone's permission and sick. i am pick up water, i am brush the floor and mop floor. So i am very tired. 

And until kitchen clean and all finish for check we are one line for come back to home together. 

Maybe that all from me guys, thanks for read. And PEACH OUT 

If you feel your burden is heavier than others,

it's because God sees you stronger than others

DAILY REPORT 11-11-2019

11-11-2019

PREPARE A LA CARTE II

Hello guys, welcome back to my blog this week is the last we are practice in kitchen before we final and go for training so sad for left campus and kitchen but we are must go for get experience in another place, and but today i am back to tell you what we are doing in kitchen again. 

Today i am wake up at 05:00 i am take bath after that i am pray, and i am check my toll bag and prepare my self iron my cloth and after neat i am go to campus. 

After i am arrive in campus at 07:00 we are ceremony heroes day, after ceremony i am changes my cloth i am use practice cloth. After that we are go to kitchen for prepare. but before that we are one line for division we are section.

And today my group get butcher section, and we are towing all beef for beef belington, patty, rendang. and fish, i am fillet the fish and after that i am cut beef for rendang but before that i am out the fat after cut tilted.

After all in butcher ready, i am put in chiller and tomorrow we are give in main kitchen, could kitchen section for continue.

maybe that all from me guys thank you for stay and read my blog see you i  the next blog, and PEACH OUT. 

IN LIFE, IT IS NOT ACTUALLY ABOUT HOW MUCH WE HAVE REACHED, BUT ABOUT HOW MUCH WE WALKED ON HEAVY DAYS AND ERRORS

DAILY REPORT 12-11-2019

12-11-2019

BUTCHER SECTION

Hello guys, welcome back to my blog. don`t forget for read until end guys, and the closer we part go to training. 

Today i wake up at 05:00 i am take bath and after that pray. i want go to campus like usually day but today heavy rain so i am late go to campus. after low rain i am after that i am go to campus. 

After i am arrive in campus, i am towing all prepare we are make yesterday, and after towing i give all prepare beef and fish to main kitchen and cool kitchen section.

After that my group make prepare for tomorrow and i am towing beef for make rendang and i help my group for fillet fish,

After that we are help another group for plating and take in service because restaurant has opened, after restaurant close we are clean the are and after that i am put prepare in butcher we made before in chiller. 

After that we are GC, after all clear and clean, we are come back to home together. 

Basic cutting fish:

Basic cutting beef:

Perhaps basic cutting can you try and add your knowledge, thanks for read guys see you in the next blog, PEACH OUT. 

A gem cannot be polished without friction, nor can a person be successful without challenges

DAILY REPORT 29-08-2019

29-08-2019
SCREEN OUTER

Hello hello guys. welcome again to my blog, today i am back to tell you story in kitchen after we are long holiday, and this the firs blog in semester III. OK today i am back to tell you what we are doing and what happened in kitchen today. So stay tune for read. 

Today i am wake up at 06:00 and pray first after that i am take bath and prepare my self for go to campus, but before i am go i am check my tool bag and grooming, and after all completed i am go to campus. 

Then I immediately took out the preparation in the Chiller. Then I fry crackers.

Next, I prepare long beans and banana heart, then cut it, then boil it to make Lawar Pakis.

After finishing boil, long bean blanch then mix all the ingredients that have been prepared.

The clock showed 11:45 It was time for us to break for the midday prayer. I then returned to the locker and then headed to the Mosque for Prayers. After prayer we prepare food for the nation's children.

We eat and then do general cleaning. At 15.00 everything is fine and for men it is welcome to go home because they will do the Routine that is Study.

17:35 hours we also One line Then distributed paper to do the survey then we go home. A few stories My activities Today, thank you for reading my blog.


SCREEN OUTER

INGREDIENTS:
2 Bunch Fern tips
1 pcs Grated coconut
As needed Bird's eye chillies
As needed Salt
2 pcs Kaffir lime
1 bunch of Lemon Basil
As needed Sugar
As needed Shrimp paste
As needed Sugar

PROCEDURE:
1. blanch fern tips
2. Puree bird's eye chillie, shrimp paste and salt using stone mortar
3. Saute coconut without oil until dried

4. Mix fern tips, chilli, lemon basil and put kaffir lime. Mix well

It`s all from me guys thank for read, and peach out. 

If we compare it, then human civilization is just like a wheel. Continue to spin. Ups and down. Following the cycle

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

DAILY REPORT 28-08-2019

28-08-2019

TOMATO SAUCE AND PLECCING SAYUR

Hello guys welcome back to my blog, and today i am come back to tell you what happened in kitchen and what we are doing and what recipe can you learn today ? so keep read my blog until end. 

Today I wake up at 4:00 I immediately take a shower and pray at dawn, after the morning prayer I check all the practical equipment and grooming. after everything was complete and my clothes were neat I left for the kitchen.

Exactly at 6:30 today I go to campus like yesterday. Today I was forced to have breakfast at the Campus The problem is Today I have to immediately Make Tomato Sambal That was prepared yesterday.

I saute all the ingredients to make tomato sauce. Then Blender To Be Smooth. Then Saute Back.

After that I prepare the ingredients for palecing vegetables. Namely Vegetables Water spinach and beans then blanched.

After eating for the children of our nation, we start doing general cleaning. The task for women is only to clean the work area and table working.

When everything is OK, we take a break while collecting the ingredients we have used. While waiting for the floor to dry and One line we sat down while telling stories behind the Kitchen. After one line we went home Thanks'

And i give you the recipe for make tomato sauce and plecing sayur hopeful you can try in home:

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 Iserving.

VEGETABLE PALECING
INGREDIENTS:
200 gr Water spinach, cleaned, cut intole 2.5 cm lengths and blanched
100 gr Fern tips, cleaned and blanched
50 gr Bean sprouts, blanched
100 gr Small green beans, cleaned and blanched
50 gr Peanuts with skin, deep-fried or roasted golden brown, then roughly crushed

CHILLI TOMATO SAMBAL:
3-5 Bird's eye chillies, finely sliced
1 Tomato, grilled, skinned seeded
1/2 Tbsp Dried prawn (shrimp) roasted
3 Tbsp Vegetable or chicken stock Salt, to taste

COCONUT SAMBAL:
3 Tbsp Coconut oil
2 Large red chillies, grilled, skin and seeds removed
60 gr Shallots, grilled
40 gr Garlic, grilled
1 Tbsp Lime juice + more to taste
1 Tsp Palm sugar
Coconut with skin, roasted brown and grated 100 gr with a vegetable shredder
Salt, to taste

PROCEDURE:
1. Prepare for chilli tomato chili sauce. Combine all ingredients in a stone mortar or food processor and grind into a paste. Season to taste with salt and adjust the amount of water if necessary. Set aside
2. Prepare coconut sauce. combine all ingredients except grated coconut in a stone mortar or food processor and
3.grite into a smoth sauce. Blend with grated coconut and season taste with salt and more lime juice.
4.Bring a pot of water to the boil and blanch of water spinach, ferm tips, bean sprouts, and green beans separately. Drain well at place in a large bowl. Add chilli tomato chili and coconut chili and toss well.
Garnish with roasted peanuts. Serve

Perhaps that from me guys thanks for read and, PEACH OUT 

Listening is such a simple act. It requires us to be present, and that takes practice, but we don’t have to do anything else. We don’t have to advise, or coach, or sound wise. We just have to be willing to sit there and listen.

DAILY REPORT 31-10-2019

31-10-2019

PASTRY SACTION

Hello guys today is the last we are practice a la carte. and today no prepare again we are just open order in restaurant. so keep stay in my blog guys and read until finish and i can share about culinary and the recipe. 

Today we are just waiting for restaurant open, and no prepare again, so today i just give main kitchen section dough for pizza and tosh bread for sandwich that has been we are prepare before. 

After that we are help group for plating. bubuh injin, rice pudding. and sachertorte. And that menu we have for prepare before, and we are just plating for open order in restaurant. 

After open restaurant we are explain in chef Fiasal, and you know what we have nice progress, the firs i am make pizza dough very thin and day by day is good and today is perfect. 

And what about bubuh injin, nice progress too because day by day we are bubuh injin very nice taste, and very nice for look. and the rice pudding later chef Faisal say not good because the texture broken like potato puree. so we are repair and make sure and search another reference and the last day we have nice rice pudding.
sachertorte the first we make sachertorte with 2 layer and evidently 3 layer. and the last day we are prepare all with thorough and the result all in pastry in last day is prefect.

And i have promise yesterday i can share you recipe from sachertorte: 

Sacher cake:
Ingredients:
Butter softened - 135 gr 
Fine granulated sugar - 110 gr 
Egg yolk - 120 gr
Egg whites - 180 gr 
Fine granulated sugar - 60 gr 
soft flour - 40 gr 
Cocoa powder - 40 gr 
Almond (grind) - 55 gr

Procedure:
1. Cream the butter and sugar. Add the egg yolks as in the basic creaming method. 
2. Whip the egg whites and sugar to a stiff meringue. 
3. Sift together the flour and cocoa powder. Mix in the almonds. 
4. Fold the meringue and dry ingredients alternately into the butter mixture, starting and ending with the meringue 
5. Butter pans, line bottom with parchment and dust with flour. Use loave 8-in. (20 cm). 
6. Baking on the oven with temperature 325'F (165`c) 35-45 minutes. depending on size. 

Chocolate ganache: 
Ingredients:
Heavy Cream - 600 ml 
Vanilla powder - pinch
Dark chocolate -  600 gr
Butter, softened - 100 gr 

Procedure:
1. Bring the cream and vanilla powder to a boil. 
2. Chop the chocolate. 
3. Pour the hot cream over the chocolate. Stir until the chocolate is melted. 
4. When the mixture has cooled to 95'F (35'C), stir in the butter. Use the panache at once. 



Chocolate glacage or sacher glaze:
Heavy cream - 150 gr 
Dark chocolate - 150 gr 
Butter - 50 gr 

1. Prepare a ganache with the cream and chocolate: Heat the cream to boiling and pour over the finely chopped chocolate. Stir until the chocolate is melted and the mixture is uniformly blended. 
2.Add the butter and stir to mix in. use as soon as possible.

Component: 
Baked sacher cake - 1 leave 
simple syrup/ rum - as needed 
Apricot or other jam - as needed 
Ganache - as needed 
Chocolate glacage - as needed 
grated dark chocolate - as needed 

Procedure:
1. Trim the cake, if necessaryinto two layers. Moisten both layers with kirsch syrup. 
2. Sandwich the layers together with a layer of apricot jam. Mask the top and sides of the cake with ganache, 
3. spreading it perfectly smooth. 
4. Chill the cake until the ganache is firm. 
5. Place the cake on a wire rack on a tray. ice the cake by pouring warm chocolate glacage over it. Run a palette knife over the top and tap the tray to make the icing.

and don`t forget for watch my video on you tube share and like guys: https://www.youtube.com/watch?v=JnGfXSUcZ_g

maybe that all from me guys thank for read until end. see you on the last practice before we are go to training. And PEACH OUT 

THE FIRST RULE OF KINDNESS IS TO BE KINE YOUR SELF