بِسْمِ اللّهِ الرَّحْمَنِ الرَّحِيْمِ
Hay guys...
To day i want to explain my activity in kitchen to day
to day I go to kitchen at 07.00 pm. and i go to kitchen for prepare to day my group make 2 dish first main course from rotation menu 2.2 and second dessert from rotation menu 2.3. so to day i join to section of kitchen pastry for prepare the ingredients for make pisang ijo. a few moments letter our super visor give instruct to us for make a oneline in main kitchen.
And then supervisor doing attendance and let the leader of class for pray before we are practice based on believe and religion. after that our supervisor let us to explore our work. and I peeling banana peel that was steamed yesterday. after that we make the green dough and sauce. after banana dressing with green dough and then the pisang ijo steamed. after that put in plate with sauce.
following procedure and ingredients of pisang ijo
- finger bananas or large bananas with skin 12
Dough :
- all purpose flour 250 g
- white sugar 50 g
- coconut or vegetable oil 30 ml
- water 400 ml
- pandan essence 1/2 tsp
- green food coloring 1/2 tsp
- salt 1 Pinch
coconut sauce :
- Coconut milk 250 gr
- rice flour 50 gr
- white sugar 50 gr
- pandan leaf,bruised 1
- pinc salt to taste 1
PROCEDURE
- steam bananas for 30 minutes. cool to room temperature. peeled
- for the dough combine all ingredients and blend well. knead dough into a smooth, soft elastic dough. press evenly into 4 cm thick disk
- place the dough into steamer for 70 minutes or until dough no longer sticks to the steamer. cool to the room temperature.
- knead dough again into a smooth soft elastic dough. this will take a few minutes
- divide a dough into small balls 50 g each. roll into 22 mm thick 10 cm squares
- place one banana at the edge of the dough. gently fold the dough around the banana and reshape into a banana shape allow to rest in cool place for 15 minutes carefully cut bananas into even 2 cm thic slices.
- For the coconut sauce combine all ingredients in sauce pan whisk well and bring a slow boil simmer over very low heat while frequently whisking until sauce lightly thickens. cool to the room temperature
- Place 3 table spoon of coconut sauce into deep serving bowl. cover with a generous amount of shaved or finely crushed ice. evenly drizzle with condense milk and red syrup
Meanwhile the other member from my group make Gai tod takarai combinate with Khau plao. after our product is done sir faisal tell us for expalin our food.after that we take a rest for dzuhur prayer. after that we doing general cleaning. after that we break for a moment and wait the lecture instruction. a few moments later the lecture tell us for make oneline and let the leader of class lead for pray before we go back to our home for take a rest
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