Hello guyssssss happy Tuesday, welcome back to my blog. This morning is a bright morning, what can be learned from the morning is the spirit of the morning accompanied by sincerity will never be replaced, even though the atmosphere of the morning is never the same. Ciaaaaaaa hahahaa quotes this morning gengsss, hopefully this morning you all keep up the good spirits
Okeyyy, just go ahead, today is still the same as the previous days, we were asked to come to the kitchen at 07.00, after arriving at the kitchen, we were rivew rivaled by seniors. After being rivaled, we did the roll call and then asked to go oneline at the main kitchen to be given material and see Mr. Ical showing tahu gejrot, bebek menyatnyat and plecing kangkung
tahu gejrot is tofu that has been fried and cut into small pieces and then served with gravy. Tahu Gejrot is one of the typical snacks from Cirebon district, West Java. This one food is very famous in Indonesia. Not only in Cirebon, we can find this food in various regions such as in Jakarta, Depok, Malang, Surabaya and other areas.
Tahu gejrot is a food made from tofu which has been seasoned and fried before. To know that made usually uses sumedang tofu, but there are also those who use pong tofu
Bebek menyatnyat comes from the city of Bali (Indonesia), a city known as a thousand island gods. The ingredients also use coconut milk, the duck is boiled first and then braised to make soft meat on the tongue. Also using spices are also mashed. The nyatnyat duck that we made yesterday was served with white rice, spinach spinach and sambal matah
Plecing kangkung is a typical Indonesian cuisine originating from Lombok. Plecing kangkung consists of boiled water spinach and served cold and fresh with tomato sauce, made from cayenne pepper, salt, shrimp paste and tomato, and sometimes given a drop of lime. As a companion to Taliwang Chicken, plecing kale is usually served with additional vegetables such as bean sprouts, long beans, fried peanuts, or ointment.
After that we were allowed to towing the menu today, my group continued to make bebek menyatnyat, plecing kangkung and sambal matah. I still handle the sambal matah, so making the sambal matah is mixing all the ingredients that have been prepared yesterday such as shallots, chilli, lemongrass, after being mixed add little by little the oil that has been heated until the material is withered and somewhat shiny, after that it is in seasoning with salt and pepper
Maybe that's all for my blog today, more or less please forgive. If you have suggestions or comments, please write in the comments column. Okeyy genggss see u
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