DAILY REPORT (ENGLISH VERSON) 26/03/2019

TUESDAY, March 26, 2019

 Bismillahirahmanirohim

 Assalamualaikum .  friends back with me, on this sunny day I will share my daily life as usual in the training week.  Today I will finish our preparent yesterday, namely SOUP DROP EGG TRADITIONAL, but we will be online first because the menu will be redistributed for tomorrow.  And we immediately work on all 2 menus for Wednesday because on Thursday we participate in various tours in Toraja.  When dividing the menu we got main dishes and desserts after which we divided the tasks into the main dishes, bobi, poetry, sons, etc.  While I, Astrid and Haslinda worked on a dessert, namely IJO BANANA, first I took pandan leaves for a blender and took the water for the next day.
 After that, I helped friends who worked in the main course, MAKEUA YAO YAM

 

 * INGREDIENTS:
 1. Eggplant 4 pcs
 2. Thai chili (bird pepper) chopped 10-15
 3. Lime juice to taste
 4. Fish sauce 2-3 tsp
 5. Sugar 2-3 tsp
 6. Shallots, thinly sliced ​​2
 7. Shrimp, peeled and given 150gr
 8. Hard boiled eggs (cut slices) 1 pcs
 9. A small handful of Mata Air Cilantro is short as needed

 * PROCEDURE:
 1. Start the chacoal mesquite batch in the cooking kettle and soak the wood chips.  While waiting for coals, cut the top of the eggplant and paprika.  Make a spicy and sour sauce by mixing it with Thai chili, lime juice, fish sauce and sugar.  Let the taste mix and mix.
 2. Prepare the remaining ingredients.  Shrimp in boiling water for 30 seconds to cook.  Drain and set aside.
 3. Eggplant and grill whole pepper on top of hot mesquite, and has softened outside.  For stronger smoke, add wet wood chips to the red coals and barbecue cover after each turn.
 4. Put the eggplant and roasted peppers in a paper wrap for a few minutes until steam.  When it's cold enough to handle, remove scorched skin and a thin membrane of the auter.  Cut each egg transversely into segments about 1½ inches in length, half lengthwise, and each half in 2-3 strips, depending on the size of the eggplant.  Arrange on a serving plate and spread the sliced ​​onion on top.
 5. Cut the skinned peppers into long, thin pieces.  Don't remove the seeds if you want an extra spicy salad.  Arrange in an attractive design on eggplant and onion and top with cooked shrimp.
 6. Taste and adjust the spicy lime sauce so that it's as salty with a little sweetness.  Mix well over the salad.  Decorate with sliced ​​eggs and coriander leaves.  Serve at room temperature.

 So from my story today, thank you for reading my daily life

 Wassalamualikum warahmatullahi wabarakatuh.