DAILY ACTIVITY (ENGLISH VERSION)

okey today my team make bakpia sir ichal give penalty for men come to kitchen at 6am so we come in kitchen at 6am and and immediately make bakpia first we success making the dish but not perfect the bottom is not good and we try again make that with same recipe and finally taraa perfectooo hahhaha .... this pic of my activity today :

okey guys this my activity today thanks for reading and see you in 2 weeks guys :)

DAILY ACTIVITY (INDONESIAN VERSION)

okey hari ini tim saya membuat bakpia sir ichal memberikan hukuman kepada laki2 untuk datang ke dapur jam 6 pagi jadi kami datang di dapur jam 6 pagi dan setelah kami datang kami segera membuat bakpia pertama kita berhasil membuat hidangan tapi tidak sempurna bagian bawahnya tidak bagus dan kita coba lagi membuatnya dengan resep yang sama dan akhirnya taraa perfectooo hahhaha .... foto kegiatan saya hari ini:

okey guys ini kegiatan saya hari ini terima kasih sudah membaca dan melihat Anda dalam 2 minggu guys :)

DAILY ACTIVITY (ENGLISH VERSION)

 On the first day I was said about Bakpia, and apparently today not only Bakpia was made, but also made the Lapis Legit. So, our lecturer divided the 12 teams into two parts, odd teams made the Bakpia, while even teams made the Lapis Legit. Incidentally my team was an even team. Fyi, all of teams same as the Croissant teams that consist of 3 peoples.

     Lapis Legit is a cake that has a strong spices flavor, such as nutmeg, cinnamon, cardamom and clove, also known as spekuk powder. The special characteristic of this cake is has many layers, so it take a long times about 4-5 hours, because it need a lot of patiences to maintain the consistency of each layers. The things to consider when make this cake is before add the batter, first press the cake surface until solid. If there're bubbles, just pierce the toothpick to remove the airs, and also don't forget to spread the butter to keep it moist and the layers aren't stick together. And also don't forget to always stir the batter before add to remove the bubbles.

Added the Batter for the Next Layer

     Because in the kitchen there isn't an oven that has a heat from fire above, we used the salamander to given the brown color for the surface of each layers. And our efforts didn't betrayed the result. The texture, taste and layers of our Lapis Legit was the best. I am so proud and so happy for that! 

Salamander the Lapis Legit

Baked the Lapis Legit

The Resut of Lapis Legit

DAILY ACTIVITY (INDONESIAN VERSION)

     Di hari pertama praktik saya sempat membahas mengenai Bakpia, dan ternyata hari ini bukan hanya Bakpia saja yang dibuat, tapi juga membuat Lapis Legit. Untuk itu, dosen kami membagi 12 kelompok menjadi dua bagian, kelompok ganjil membuat Bakpia, sedangkan kelompok genap membuat Lapis Legit. Kebetulan kelompok saya adalah kelompok genap. Fyi, kelompok kali ini sama seperti kelompok Croissant yang terdiri atas 3 orang.

     Lapis Legit merupakan kue yang memiliki cita rasa rempah-rempah yang kuat, seperti pala, kayu manis, kapulaga dan cengkeh, atau dikenal dengan bumbu spekuk. Ciri khusus dari kue ini adalah memiliki jumlah lapisan yang banyak, sehingga proses pembuatannya mengambil waktu yang panjang sekitar 4-5 jam, karena butuh kesabaran yang tinggi untuk menjaga konsistensi setiap lapisannya. Hal yang perlu diperhatikan dalam pembuatan kue ini adalah sebelum menambahkan adonan, terlebih dahulu permukaan kue ditekan hingga padat. Apabila terdapat bubble, cukup dengan menusukkan toothpick untuk mengeluarkan udaranya, dan jangan lupa untuk mengoleskan butter agar tetap moist dan lapisannya tidak lengket satu sama lain. Dan juga jangan lupa untuk selalu mengaduk kembali adonan sebelum ditambahkan agar bubblenya hilang.

Menambahkan Adonan Untuk Lapisan Selanjutnya

     Karena di kitchen tidak ada oven yang memiliki panas dari api atas, kami pun menggunakan salamander untuk memberi warna kecokelatan pada permukaan setiap lapisan. Dan usaha kami tidak mengkhianati hasilnya. Tekstur, rasa dan lapisan dari Lapis Legit kami adalah yang terbaik. I am so proud and so happy for that! 

Proses Salamander Lapis Legit

Proses Memanggang Lapis Legit

Hasil dari Lapis Legit

DAILY ACTIVITY (ENGLISH VERSION)

Like I said yesterday, today was the Lobster Platter competition. The first thing that we did was took out the lobster meat from the shell and binded to keep it formed. Next we marinated the lobster with seafood soy sauce, black pepper, chop garlic and pan seared with butter, then put it into the oven to roasted processed. After that, we made the cilantro oil, reduced the Tuturuga sauce until thick and made the wedges potato for balado potatoes.

Prepared the Lobster

Pan Seared the Lobster

Reduced the Tuturuga Sauce

     After all components were done, we did the platting processed. Next we took the picture of our dish and send the result to kitchen admin. When all pictures of each teams were uploaded in Poltekpar Makassar account, we were competed to got many likes, because the voted processed was finished in the afternoon. 

 Plating Prosessed

Roasted Lobster Tail with Tuturuga Sauce & Balado Potatoes

     At 16.00 we did oneline in front of the kitchen to listened the announcement of the winner. And apparently our group got the second place with the amount of likes 1.350 and third place in terms of taste with value 344 based on assesmented of the lecturers who were ate it. But our lecturer who was in-charge today said that the tasted of our lobster was the best, hehe. After that, we were back to each homes. So guys! It didn't matter if we hadn't won the competition today, it wasn't our time, maybe someday, stay positive!

Team

DAILY ACTIVITY (INDONESIAN VERSION)

     Seperti yang saya bilang kemarin, hari ini adalah kompetisi Lobster Platter. Hal yang pertama yang kami lakukan adalah mengeluarkan daging lobster dari dalam cangkangnya dan mengikatnya agar bentuknya tetap utuh. Selanjutnya lobster tersebut diberi marinated seperti seafood soy sauce, blackpepper, chop garlic dan di pan seared dengan butter, lalu dimasukkan ke dalam oven untuk proses roasting. Setelah itu, kami membuat cilantro oil, mereduce saus Tuturuga hingga mengental dan membuat potato wedges untuk kentang balado.

Menyiapkan Lobster

Proses Pan Seared Lobster

Mereduce Saus Tuturuga

     Setelah semua komponen selesai, kami pun melakukan proses platting. Selanjutnya melakukan sesi pengambilan gambar dan mengirimnya kepada admin kitchen. Saat semua gambar dari masing-masing kelompok di upload di akun Poltekpar Makassar, kami pun bersaing untuk mendapatkan like terbanyak, karena proses vote berakhir di sore hari. 

Proses Plating

Roasted Lobster Tail with Tuturuga Sauce & Balado Potatoes

     Pukul 16.00 kami pun oneline di depan kitchen untuk mendengarkan pengumuman mengenai kelompok yang menang. Dan ternyata kelompok kami mendapat posisi kedua dengan jumlah like 1.350 dan posisi ketiga dari segi rasa dengan nilai 344 berdasarkan penilaian dosen-dosen yang menyantapnya. Tapi menurut dosen in-charge kami, rasa dari lobster kami adalah yang terbaik, hehe. Setelah itu, kami pun pulang ke rumah masing-masing. So guys! Tidak masalah jika kami belum memenangkan kompetisi hari ini, it isn't our time, maybe someday, stay positive!

Team

DAILY ACTIVITY (ENGLISH VERSION)

    After that, we were given the direction to did oneline for divided the team. The purpose to established the new team because our lecturer held the Lobster Platter competition, and the team that win will get the prize Rp. 400.000. Wish my team win it! So, after we finishe the lobster dish, we should take the best picture, then it will be upload in instagram account of  Poltekpar Makassar, and the picture with many likes will be the winner. We were also told that in this week we'll made the Bakpia.

     Our team did the discussed and searched the references in kitchen mini library, and we decided to used the traditional taste but in western look concept, with used the Tuturuga sauce from Manado for our lobster menu. Fyi, competition will be hold tomorrow, so today we only prepared the sauce, garnish and cleaned the lobster. Next, we did the general cleaning again and back to each homes at  19.30.

Made the Tuturuga Sauce

Made the Chili Flakes

Lobster

DAILY ACTIVITY (INDONESIAN VERSION)

 Setelah itu, kami pun diberi arahan melakukan oneline untuk pembagian kelompok. Adapun tujuan dari dibentuknya kelompok baru karena dosen kami mengadakan kompetisi Lobster Platter, dan kelompok yang menang akan mendapat hadiah uang sebesar Rp. 400.000. Wish my team win it! Jadi, setelah kami selesai membuat hidangan lobster tersebut, kami harus memotretnya sebagus mungkin, kemudian foto tersebut akan diupload di akun instagram Poltekpar Makassar, dan foto dengan like terbanyak akan menjadi pemenangnya. Kami juga diberitahu bahwa minggu ini kami akan membuat Bakpia.

     Kelompok kami melakukan diskusi dan mencari referensi di mini library kitchen, dan kami memutuskan untuk menggunakan konsep cita rasa tradisional tetapi memiliki tampilan western, dengan  menggunakan saus Tuturuga dari Manado untuk menu lobster kami. Fyi, kompetisi akan dilaksanakan besok, jadi hari ini kami hanya memprepare saus, garnish dan membersihkan lobster. Selanjutnya, kami kembali melakukan general cleaning dan pulang ke rumah masing-masing pada pukul 19.30.

Membuat Saus Tuturuga

Membuat Chili Flakes

Lobster

MODERNIST CUISINE AT HOME #3 " CHAPTER 9-12

CHAPTER 9-12
CHAPTER 9-12 full

MODERNIST CUISINE AT HOME #2 " CHAPTER 5-8

      ·        Chapter 5-8 : https://drive.google.com/file/d/1hKbRDraols-4oYJ93-eZs6ORGkPd5rnv/view

MODERNIST CUISINE AT HOME #1 " CHAPTER 1-4 "

·         Chapter 1 : https://drive.google.com/file/d/1MC-Rxjmts2q-Lw3YDZ8_CWrpN8P_WcdZ/view 

·         Chapter 2 : https://drive.google.com/file/d/1bGBIU7THM0KNucDAXOcTNOWVEKACdARO/view

·         Chapter 3 : https://drive.google.com/file/d/1PFBps-JsUmPuvEdy1JMAVWbTkC1r6Tof/view

·         Chapter 4 : https://drive.google.com/file/d/18VQDR6DsaLRqodg5Gudy4g_B9F6_FzTP/view

DAILY ACTIVITY (ENGLISH VERSION)

 After through a few weeks of courses, finally we did our first praticed mid test in this semester. The practiced system same as the previous mid test, which was in teams with different practiced days. This time our team got the practiced schedule on Thursday, September 12, 2019. So our team got the opportunity to did preparation for 3 days. On previous week we were told that the theme of our mid test was Bread Corner, such as various types of Croissant, Canape and Tartlet for 60 pax, and we were set up in Poltekpar Makassar Rectorate building for Breakfast. 

     Based on theme, our team chosen to made 6 types of Croissant, such as Red Velvet Croissant, Twisted Croissant, Coconut Walnut Croissant, Cashew Praline Croissant, Pain Au Chocolat and Dulce De Leche, as shown below : 

Red Velvet Croissant

Twisted Croissant

Coconut Walnut Croissant

Cashew Praline Croissant

Pain Au Chocolat

Dulce De Leche

     Next 3 types of Canape, such as Egg & Beef Bacon Canape, Roasted Chicken Roll Canape and Mozzarella & Smoked Beef Canape, as shown below :

Egg & Beef Bacon Canape

Roasted Chicken Roll Canape

Mozzarella & Smoked Beef Canape

     Then 4 types of Tartlet, such as Lemon Tart, Bavaroise Tart, Exotic Coconut Mango Tart and Infused Chocolate Jasmine Tart, as shown below :

Lemon Tart

Bavaroise Tart

Exotic Coconut Mango Tart

Infused Chocolate Jasmine Tart

     Because lot of times were available and the amount of components for each items, we were started the preparation since Monday, like prepared the ingredients and tools that we needed. We also divided the task to handled our products, and my task was made the components for Croissant and Tartlet, such as Coconut Whipped Ganache, Red Velvet Crumble, Bicolor Dough, Toasted Walnut, Cheese Frosting, White Brownies, Chocolate Viennoise Sponge and Mango Puree. Besides that, I also made the Food Tag for each products. Because we've a lot preparations, we always back at home on night.

     It was the time for Thursday, we were finished our products accordance with the job desk that had been divided. And I got the task to handled the Tartlet, like prepared the filling, topping and garnish. After done, I helped to finished another items and checked the lack of each products. At 09.30 we were together to brought all components that we set up in Rectorate, because at 10.00 Breakfast was began. We still stand by when Breakfast proccessed to served the lecturers and guests who were visited our campus. Fyi, every lecturers and guests should filled out the valuation form about variation, taste, presentation and kitchen staff of our products. Alhamdulillah our products got the exellent scores and comments, even some lecturers and guest said that our products looked like professionals. So happy for that :D

     Actually the Breakfast finished at 12.00, but bacause our products was ran out, we clear up early. Back to the kitchen, we were cleaned our worked areas and returned the tools or decorates in the store, then back to each home. So guys, I am so proud of my team. The results obtained were inseparable by great team work. We're Chocolate Sensation Team, see you...

Team