Assalamualaikumm guysss….
How are you guys? May Allah always bless you. Welcome back to my blog I hope you can get knowledge and you know what I doing in kitchen practice. Today I arrived in campus at 08:00 directly I take it out all ingredient was prepared yesterday like perkedel kentang, fish marinated, fish stock, chicken stock and condiment of soto Banjar. And the first I boil water to soak glass noodle,and my friend yusri fried perkedel kentang, and Agung sous vide fish.
After all menu was take it out in restaurant we break to prayer and the nex we continue prepare for oriental buffet and my team get main course is Gai tod takrai, yam makeua yao, tori no teriyaki,onigiri, and ingen no goma ae. Today we just towing chicken and shrimp. And marinating chicken and make teriyaki sauce. At 02:00 we do general cleaning
How are you guys? May Allah always bless you. Welcome back to my blog I hope you can get knowledge and you know what I doing in kitchen practice. Today I arrived in campus at 08:00 directly I take it out all ingredient was prepared yesterday like perkedel kentang, fish marinated, fish stock, chicken stock and condiment of soto Banjar. And the first I boil water to soak glass noodle,and my friend yusri fried perkedel kentang, and Agung sous vide fish.
For ikan cuka I cut ingredients like shallot, red chili, green chili and garlic after that I saute half of marinated fish yesterday with little oil we stir until brown after that put all ingredient was cutting after that I add bay leaf and kafir lime, put in fish stock and seasoning with sal, pepper and rice vinegar. fish wash sous vide we sallow frying for a moment for give brown. For soto Banjar my Friend Agung handle it after all was ready we serve it in oval plate to serve in restaurant at 10:00.

Pensir Methode
Condiment soto Banjar
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