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DAILY REPORT ACTIVITY
( English Version )
Minggu-5
16 Oct 2018
Assalamualaikum
warahmatullahi wabarakatu
Hellooo
guys ... today is the second day of the fifth week of practice. It hasn't felt
so far. Soon we will all retire from activities in the kitchen. But, that
doesn't mean we can't enter the kitchen again. That is, learning about things
with theory will be more focused on us when we go to semester 6th. Uhhhh ... so
sad. It will miss the all-you guys in the kitchen and maybe we will miss the saying
from the boss genk. Return to the story today ...
Today
I came a little late in the kitchen. Cause, my pickup every day it's too late
to confirm that he hasn't entered campus. Because, sick or defecate
continuously. Forced with a tight time I tried to find a place to go to campus.
Fortunately, my friend is still kind enough to pick me up at home. Arriving on
campus, the first thing I did was to help prepare food to be distributed the
next day. Not to much, only 50 pax which consists of three types of traditional
cakes. Namely, pumpkin, small panada And lemper that has been filling with fish.
I also make talam labu. And finally I made a talam labu with one of my friends.
We also work together so that this work is quickly resolved.
How
to make talam labu is as follows:
1.
We steamed one pumpkin which was first cleaned from the skin.
2.
After being cooked. The squash is crushed to a soft mixture
3.
The yellow layer consists of crushed pumpkin, coconut milk, flour, and sugar. All
ingredients are mixed into one. Then strain so that the large pumpkin fibers
can be removed and make the dough look smoother.
4.
For the white layer consists of rice flour, cornstarch, coconut milk, and
enough salt. All of these ingredients are mixed into one and filtered again or
the foam or whipped foam can be cleaned.
5.
Do not stick to oil on the mold so that when it is cooked it is easy to remove
6.
Pour the yellow layer first on the mold but, still leave a little space for the
white layer.
7.
Wait for the yellow layer to mature for about 10-12 minutes then pour white and
steamed liquid until cooked.
After
that, the next activity is to make cassava tape. The way to make it is also
easy. Cassava is cleaned as clean as possible from the skin or dirt. In
addition, the containers used for cassava storage must also be very clean.
After the cassava is steamed until cooked but don't overcook it. Then cassava
is left at room temperature (cooled) then the yeast is sown on it. Then it is
stored in a container coated with banana leaves and closed tightly. Let stand
for 2-3 days. Then we will check whether the cassava tape is successful or not.
After
that we had general cleaning, and after general cleaning I went home early
because I felt very unwell. My head was very sick and my whole body felt like a
cold. There are enough love stories in the kitchen today ....
