Final Task

BOLU PECA’ KHAS BUGIS

Suku Bugis merupakan suku terbesar yang ada di Sulawesi Selatan. Suku Bugis memiliki banyak ragam budaya serta memiliki ritual keagamaan yang unik serta memiliki keragaman kuliner, salah satunya untuk hajatan penting seperti acara perkawinan.

Saat ada acara perkawinan maka masyarakat Suku Bugis membuat berbagai macam kue yang rasanya manis dan nikmat. Salah satu kue yang terkenal yaitu kue Bolu Peca. Salah satu warga suku Bugis mengatakan bahwa setiap ada acara perkawinan maka hukumnya wajib menyediakan makanan-makanan tradisional yang rasanya manis.

Hal tersebut bukan tanpa alasan, harapannya orang yang memiliki hajat perkawinan semoga menjadi awal yang baik dalam memulai lembaran baru di rumah tangganya. Menurut para nenek moyang terdahulu saat ada acara perkawinan maka harus menyediakan kue-kue yang rasanya manis.

Rasa manis harapannya keluarga baru yang dibangun oleh kedua pasangan pengantin dapat berlangsung dengan manis dan harmonis.. Selain itu, ke depannya semoga pasangan pengantin dapat memberikan sesuatu yang bermanfaat bagi masyarakat sekitar. Ciri khas dari kue ini adalah gula merah. Kelembutan dan rasa manis dari kue berwarna coklat ini memiliki makna bahwa harapan akan kehidupan yang nanti dijalani oleh kedua mempelai.

RESEP BOLU PECA’

1.                  Bahan:
5 butir telur 
200 gr tepung terigu 
50 gr tepung Beras 
2 sdm gula pasir 
1/2 sdt baking soda 

Bahan untuk kuah gula merah:
400 gr gula merah 
100 gr gula pasir 
750 ml air 
Sejumput Garam

Cara membuat:

1.      Kuah gula merah: rebus semua bahan sampai mendidih, saring, sisihkan

2.      Sangrai tepung terigu dan tepung beras, aduk rata sampai terasa Ringan, angkat, dinginkan, ayak lalu sisihkan.

3.      Panaskan kukusan, masukkan sebentar cetakan yang sudah diolesi minyak agar tidak lengket. Bila memakai loyang, lapisi bawahnya dengan plastik, tapi bila memakai mixer, siapkan Standing Mixer (karena adonan harus selalu dikocok).

4.      Kocok telur, gula, dan baking soda sampai mengembang. 

5.      Siapkan mangkuk terpisah, ambil dengan sendok adonan dari atas yang paling lembut, masukkan ke dalam mangkuk seperlunya yang disesuaikan dengan kapasitas cetakan.

6.      Taburi dengan tepung sangrai sedikit demi sedikit sambil diaduk menggunakan sendok sampai kekentalannya pas seperti saat membuat cake.

7.      Masukan adonan ke dalam cetakan, kukus sekitar kurang lebih 7 menit (kalau dikukus terlalu lama bisa mmbuat adonan bantat dan turun). Keluarkan dr cetakan. Ulangi langkah nomor 5, 6, 7 sampai kocokan telur habis, dan semua bolu telah matang.

8.      Masukkan dan rendam bolu ke dalam air gula merah, biarkan meresap, lalu masukkan ke dalam kulkas, sajikan dalam keadaan dingin agar lebih enak.

SOURCE :

https://www.suara.com/lifestyle/2016/06/29/171626/bolu-peca-kue-tradisional-dari-sulsel

https://rawimuin.wordpress.com/2017/05/20/filosofi-kue-bugis-makassar-dalam-pernikahan/

http://www.cakapcakap.com/berita/bolu-peca-makanan-khas-bugis-yang-dipercaya-membawa-keharmonisan-bagi-pasangan/

about tools    

  Minggu ke-11

17-Mei-2018

1. Deep Fat Frying

            Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as hot-fat cooking method. Typically, deep frying foods cook quickly: all sides of a food are cooked simultaneously as oil has a high rate of heat conduction.

The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in a few European and Arabian countries before other countries adopted the practice.

2. Funnel

            A funnel is a pipe with a wide (often conical) mouth and a narrow stem. It is used to channel liquid or fine-grained substances into containers with a small opening. Without a funnel, spillage may occur.

Funnels are usually made of stainless steel, aluminium, glass, or plastic. The material used in its construction should be sturdy enough to withstand the weight of the substance being transferred, and it should not react with the substance. For this reason, stainless steel or glass are useful in transferring diesel, while plastic funnels are useful in the kitchen. Sometimes disposable paper funnels are used in cases where it would be difficult to adequately clean the funnel afterwards (for example, in adding motor oil to a car). Dropper funnels, also called dropping funnels or tap funnels, have a tap to allow the controlled release of a liquid. A flat funnel, made of polypropylene, utilizes living hinges and flexible walls to fold flat.

3. Frying Pan

            A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 200 to 300 mm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used like a frying pan, it is designed for lower heat cooking methods, namely sautéing.

Daily Activity Report

  Minggu ke-11

17-Mei-2018

Assalamualaikum Warahmatullahi Wabarakatu....
Hello guyss..  this is the last day in this week and the first day for fasting in Ramadhan. Not very much story that i can writted in this blog. Because, we are start at 01.00 p.m. today is specially, because the restaurant not opened and we are fasting so, we came in kitchen and star at 01.00 p.m.  when i came in the kitchen. First, i check one by one the temperature in chiller, freezer and walk in chiller. After that, i  give trashback in all of trash in kitchen.
After completing my job, i was help my friends to prepared our food. This food will be aeten by ourself and shared in to the mosque. We also devide the task. I get a task to prepared jalangkote with some of my other friends. So, i also make a fine paste for filling jalangkote. While the others cut the carrorts, potato, boiled egg, and cut the celery. After make a fine paste for filling jalangkote next, i make spice sauce for condiment jalangkote.

After finished the filling and sauce spice for jalangkote we all together complete the final process from jalangkote. That is shape it. To finishing quickly. I also called some other frineds to help us. While that, i frying some jalangkote that has been formed. And than, after all the prepared all ready done. 

              We have to activity we called “NGELIWET”is  eaten together in one place but not use plate or anything utensil. We use banana leaves as a plate. We site together. Im very happy. Because, i feel togetherness very well. Im very like it. I hope in the next year we can repeat something like this. I hope....
For the last said, for all the people i am so sorry be it my intentional or unintentional mistake. Im so sorry. No body is perfect same like me. I am just an ordinary girl who does not escape from the sin. MARHABAN YA RAMADHAN.

ABOUT TOOLS

  Minggu ke-11

16-Mei-2018

MUFFIN PAN

A muffin tray or muffin pan is a mold in which muffins or cupcakes are baked. A single cup within a regular muffin tin is ​3 1⁄2ounces and most often has room for 12 muffins, although tins holding 6, 8, 11, 24, and 35 muffins do exist. A single cup within a mini muffin tin is ​2 1⁄8 ounces and because these are less common, there are several standard numbers of cups per tin, including 6, 12, and 24 cups per tin. A single cup within a jumbo muffin tin is ​8 3⁄16ounces and again because these are uncommon, there are several standard numbers of cups per tin, including 4, 6, and 12 cups per tin. 

Muffin tins can be made out of aluminum, stainless steel, cast iron, or silicone. In addition, aluminum and stainless steel muffin tins may be coated with Teflon or other non-stick coatings. Historically, galvanized steel has been used for muffin tins but this is no longer common.

CHINESE RANGE

Is use to cook all kind of chinesee food. but, sometimes, use to cook with a large portion. after use, immediately cleaned by using running water

WATER BOILER

An electric water boiler, also called a thermo pot, is a consumer electronics small applianceused for boiling water and maintaining it at a constant temperature. It is typically used to provide an immediate source of hot water for making tea, hot chocolate, coffee, instant noodles, or baby formula, or for any other household use where clean hot water is required. They are a common component of Japanese kitchens and the kitchens of many East Asian countries but are found in varying use globally. Some thermo pots are designed with a feature that can purify water.

Black tea is typically steeped at 95 °C (203 °F) while green tea is steeped at under 80 °C (176 °F). A number of thermo pot models offer an adjustable target temperature.

Daily Activity Report

  Minggu ke-11

16-Mei-2018

Assalamualaikum Warahmatullahi Wabarakatu....

            Hello guyss.. welcome in my wonderfull story. Dont bored to readed my story oke.  So,  the third day in this week. Keep strong, keep cool, keep dilligent, and keep spirit. So tired but, im happy. You know? This moment are never back to you, eventhough if you want it back. So enjoyed and happy it. I came in the kitchen very early with my partner team Roni. Why? Because there is a very urgent matter. What is it? Because, yesterday we are incharger so, about prepared for today something unresolved. We finished immediatelly. Yesterday when im incharger they were a short energy for make our prepared for tomorrow. I want to help them. But, on the other hand I also have the duty and responsibility to oversee the second semester and give direction. so, me and roni have to come very early to finish the unfinished so that today the food can come out on time with good results.

            After online, i get job from my group to handle potato ganochi with tomato sauce. And the other, for nasi campur handle by roni and yuli. Roast turkey  and Prawn of meniuere handle by ade, agung, and ranggo. Nice. although there is already a task each. But, im not just did what i have to do. But, sometimes i getting help them like roni. When him get a lot of orders i help him. And etc

            Potato ganochi are food the main ingredient is potato. Potatoes that have been steam then removed the skin and then destroyed. Aftet that, add flour and mix until well. And than shape with your hand and assisted by a fork. The shape like a tube and a little bit oval. And than blanch for a while and serve with tomato sauce. With sprinkle parmesant chesee and dry parsley.

Blanch Potato Ganochi

Tomato Sauce For Potato Ganochi

Potato Ganochi with Tomato Sauce

            After the restaurant closed. We did generall cleaning and than eat together. After that go to home. For take a rested and did our homework.

ABOUT TOOLS

  Minggu ke-11

15-Mei-2018

CHESEE KNIFE

            A cheese knife is a type of kitchen knifespecialized for the cutting of cheese. Different cheeses require different knives, according primarily to hardness; most often "cheese knife" refers to a knife designed for soft cheese.

            Various non-knife devices are used for cutting cheese, such as a wire cheese cutter, which completely avoids adhesion, a cheese slicer, used primarily for thin slices of medium-hard cheeses, used especially in Scandinavia for cutting cheese for sandwiches, and the girolle, used to cut the hard Tête de Moine cheese by scraping.

SHARPENER

            Sharpener for knive have a fictional make a knive blade, knife must be to sharpen every week or everyday can make a knife always blade and safety to use.

EGG SEPARATOR

            An egg separator is a tool used to separate the yolk of an egg from the egg white. Those not wishing to purchase a device to separate their eggs for them can simply crack the egg into their hand (fingers a very tiny distance apart) and allow the egg white to slide through their fingers while the yolk remains. Separating eggs by passing them from one half of the shell to the other is more sanitary, but can cause shards of egg shell to end up in food.

Daily Activity Report

  Minggu ke-11

15-Mei-2018

Assalamualaikum warahmatullahi wabarakatu

Hello guyss... welcome again in my wonderfull story. This is a second days in this week practice of us. Today is different. Because, im not doing. Today with roni and nada im incharger. The last incharger in this semester. Im came not very early but of course not to late. When i came in kitchen, me take list for absences junior and then i cek a tool in tool bag one by one after that i told to one line after that we reviewed all of them one by one when I reviewed them honestly knowledge about basic cooking very low, many of them can not answer good if i ask them and after see note them in small books the note too no to much and then i give some knowledge to them many people write many too not write.

After review for group today i give to tell and prepare a food for this lunch and while for group preparation menu for tomorrow i make a part group and all group make appetizer until dessert after that i tell to prepare me help them to make food for lunch and them ask many questions to me thats about food or out of practice but about kitchen and I answered them all and them ask me about how to garnish but i not give a practice but i tell them to make a garnish from think by self and i comments about them garnish.

Today restaurants late to open and make me late and them after restaurant closing we make a group for general cleaning after general cleanings i tell all junior to eat because my friends firman make hand made noodle but failed and for punishment we cant eat today in kitchen thats make me very hungry and make me feel down but because i in charge today and junior give little bit food them and give energy and then one line and give some story from pak jaya amd them we go home almost night.

     About tools

  Minggu ke-11

14-Mei-2018

PIE MOULD / PIE PAN

 A pie pan, often called a pie plate, pie dish, or pie tin, is a round, shallow, slope-sided dish with a flat or fluted rim to hold the edge of a pie crust. While the most popular American pie pan is made of Pyrex glass, pans made of aluminum, tin, heavy black steel, and fired clay are also available. Most pie pans are one piece, although some steel pie pans have removable bottoms.

A standard pie pan is 9 inches in diameter and 1-1/4 inches deep. There are 9-1/2- and 10-inch pans, as well as small (4-1/2-inch) individual pie pans; it’s important to read your recipe for the right size. (Measure across the inside rim.) Deep-dish pie pans are 1-1/2 to 2 inches deep.

WINE COOLER

A cooler is designed to keep wine at a consistent, cool temperature. They’re great for wines that you’re going to drink pretty soon, and they’re handy for keeping your wine at a constant serving temperature—and they’re way better for this than a standard food refrigerator.

COOKIE CUTTER

A cookie cutter in American English and biscuit cutter in Commonwealth English is a tool to cut out cookie/biscuit dough in a particular shape. They are often used for seasonal occasions when well-known decorative shapes are desired, or for large batches of cookies where simplicity and uniformity are required. Cookie cutters have also been used for, among other uses, cutting and shaping tea sandwiches.

Daily Activity Report

  Minggu ke-11

14-Mei-2018

Assalamualaikum warahmatullahi wabarakatu

Hy guysss.... see tou again and welcome to my wonderfull story. This is a first day in the practice weeks. Just be honey, i feel so lazy in this morning. I dont know why, maybe because effect the holiday in yesterday. I want to getting enjoy and relax more or i think in my mind im always thinking about holiday. With collecting my power and spirit in the morning, at least i stand not like a lazy girl in this morning. But, from the deep in my heart im so feel "mager".  But forget about it. Lets back to my wonderfull story that i never forget in my life.

So, today we back to menu rotasi II. This menu that has been we made before. But, today our beloved leturer are make this section changed. Before that, my group getting job to handle dessert. But, today we handle main course. And i think when some group get this job to handle main course it is a challenging jobs. Besides, because very many variated item in this menu (main course) plus today our members group two person is not getting help use because they are incharger. So, we were short of energy. But, it is not barrier to make us do it well and on time.

After, our beloved lecturer speaked and give us explain about this menu. We also shared the task to prepared ouh food for tomorrow. Me and my friend yuli getting job to handle nasi campur with all condiment, potato ganochi with tomato sauce, pho soup and potato chowder. While my friends was three others handle to other food. Me and yuli shared again to do it the job. Because yuli have ever to did nasi campur so, i give this job for her and me did potato ganochi with tomato sauce. First, i make the dough for potato ganochi. It has from potato steam and mix with flour. After that, formed as shown below. And than i blanch and keep in chiller so, for tomorrow before we serve. We blanch this potato in hot water but just for a moment. Just for make more than fresh and hot again.

While that, i make this tomato sauce. That has been from tomato paste, water, onion chop, carrot chop, garlic chop, celery and seasoning of course. This tomato i cook until boil and than i reduce. Served mix with potato ganochi with some garnish to make more interesting.

After all the preparation has finished. We did general cleaning. After that, we did eating together or we called " anak bangsa". After that, we oneline to go to home and did our daily task when we practice. Thank tou very much.

Local food

KUE LUPIS KHAS BETAWI

 

              Kue lupis legit atau sering disebut juga kue lopis terbuat dari bahan dasar beras ketan spesial, rasanya manis dan enak, rasa manis didapat dari gula merah asli jawa, walaupun kue ini khas betawi di Padang juga ada termasuk di kota-kota lainnya, karena kue basah ini sudah termasuk jajanan pasar dan termasuk jenis kue basah tradisional yang mulai sulit didapatkan. Resep kue lupis ini memang tanpa daun pisang tapi ada juga yang kreatif membuatnya dengan membungkus pakai daun pisang supaya lebih wangi dan lezat.

              Justru karena kue lupis ini langka, maka perlu kita lestarikan dengan membagikan resep ini di internet supaya resep kue unik ini tidak punah bahkan hilang, kasihan kan anak cucu kita hanya mendengar cerita dongeng dari kakeknya mengenai kelezatan Si Kue Lupis.

              Jenis kue lupis ada 3 jenis, diantaranya ada kue lupis putih, kue lupis hijau pandan, dan kue lupis warna-warni pelangi yang telah di mosifikasi. Dalam membuat kue lupis ini boleh menggunakan daun pandan nanti kue lupis akan berwarna hijau, sedangkan tidak menggunakan pandan kue lupis ini tampak orisinil atau asli, silahkan pilih karena kelezatan kue ini terletak pada kuah gula merah dan taburan kelapa parutnya. Soal bentuk pada umumnya segitiga tapi boleh Anda buat variasi dan kreasi sendiri sesuai selera, misal segi empat, berbentuk gulungan, dan sebagainya.

BAHAN :

150 gram beras ketan, rendam 1 jam, tiriskan

1/4 butir kelapa setengah tua, kupas, parut kasar

1 lbr daun pandan

1/4 sdt air kapur sirih

daun pisang dan tali bambu, untuk mengikat dan membungkus

1/8 sdt garam

BAHAN KUAH :

125 ml air bersih

200 gram gula merah, sisir halus

1 lbr daun pandan wangi

CARA MEMBUAT KUE LUPIS BERAS KETAN :

1.      Masukkanlah air kapur sirih ke dalam beras ketan, aduk rata. Siapkan satu lembar daun pisang, lalu bentuklah contong dan masukan ke dalamnya beras ketan.

2.      Kemudian, lilit satu helai daun menutupi contong dan lapisi dengan helai yang lainnya lalu ikat dengan tali bambu.

3.      Dalam waktu 5 jam, rebuslah di air mendidih sampai matang.

Cara membuat kuah lupis yang enak :  rebuslah air, daun pandan, dan gula merah sampai menjadi kental, angkat dan saringlah.

Cara membuat kelapa parut yang gurih : Kelapa parut, garam, dan daun pandan kukuslah selama 1/4 jam saja. Lalu, gulingkan lupis di atas kelapa.

Sajikan kue lupis dengan kuah gula merah. Mantap.

BARONGKO KHAS BUGIS-MAKASSAR

Barongko adalah kue yang terbuat dari campuran pisang raja atau pisang kepok yang dihaluskan, telur, santan, gula pasir dan garam yang dibungkus dengan daun pisang kemudian dikukus. Biasanya disajikan dalam keadaan dingin setelah disimpan di kulkas, namun ada juga yang suka menyantapnya selagi masih hangat

Orangtua kita dulu sering menghidangkan kue barongko sebagai makanan penutup bagi raja-raja Bugis-Makassar. Selain itu kue ini biasa dihidangkan juga dalam pesta adat, pernikahan, khitanan, mappanre temme’, aqiqah dan sebagainya.

Meskipun terlihat sederhana dan mudah cara membuatnya, namun kue barongko ini mempunyai nilai filosofis yang sangat tinggi. Bahan utamanya terbuat dari pisang, bungkusannya pun terbuat dari daun pisang. Ini memliliki makna bahwa haruslah sama apa yang terlihat di luar dengan apa yang tersimpan di dalam diri kita. Makna lainnya adalah apa yang terpikirkan dan yang dirasakan haruslah selaras dengan tindakan yang akan dilakukan. Hal itu selaras dengan hadits

Rasulullah SAW telah bersabda : “Iman adalah pengetahuan hati, pengucapan lisan dan pengamalan anggota badan.” (H.R. Ibnu Majah dan At-Tabrani)

Makna filosofis kue barongko dalam bahasa Inggris yaitu, say what you feel, do what you say and feel what you do.  Sudah sepatutnya kita memaknai filosofi kue barongko dalam berkehidupan sehari-hari. Jadi jangan mengaku pecinta kuliner kalau belum pernah mencoba lezatnya kue barongko dan memaknai nilai filosofisnya.

Sumber : www.kilaskareba.com

Bahan-bahan:

§  20 buah pisang kapok

§  3 butir telur

§  100 gr gula pasir

§  ½ sdt garam

§  ½ sdt vanili bubuk

§  250ml santan kental

§  2 lembar daun pandan

§  Daun pisang secukupnya (untuk membungkus)

Cara Membuat Kue Barongko yang Lembut:

   1.      Kupas pisang lalu buang bagian hitamnya kemudian masukan pisang dan santan                  kedalam blender, haluskan sampai tidak ada pisang yang menggumpal kemudian taruh        kedalam wadah.

    2.      Kocok lepas telur ayam lalu masukan kedalam wadah yang berisi pisang dan santan            yang telah diblender

     3.      Kemudian masukan gula pasir, garam &  vanili bubuk, aduk rata

4.               Ambil Selembar daun pisang lalu bentuk seperti saat kita membuat botok, masukan             potongan daun pandan kemudian ambil adonan kira-kira satu cangkir masukan kedalam       daun lalu rapatkan dengan strapler, atau disemat menggunakan lidi juga boleh.

     5.      Lakukan hal yang sama sampai adonan habis.

     6.      Kukus kue barongko kira-kira 30 menit, apabila daun telah berubah warna menjadi gelap pertanda sudah matang

7.      Setelaha adonan matang, angkat lalu sajikan.

SOURCE :

Ayu Santi, 2015. “Kue Lupis Khas Betawi”. http://santiayu11.blogspot.co.id/2015/04/kue-lupis-khas-betawi_21.html (Online, 4 Mei  2018)

Anonim, 2017. “ Filosofi Barongko, Si manis lembut asli Bugis-Makassar”. http://apakabarkampus.com/2017/11/05/filosofi-barongko-si-manis-lembut-asli-bugis-makassar/ (Online, 3 Mei  2018)

Widi Anugrah, 2017. “ Resep Membuat Barongko yang Lembut”. http://widhiaanugrah.com/resep-membuat-kue-barongko-yang-lembut/ (Online, 3 Mei  2018)