September 6th 2018
We started at 8 A.M. just like
usual. Before we start, we oneline and supervisor asked about our preparation
for today, Indonesia Buffet. And since all of our preparation has ready, we could
started doing right away. First, my team made the Rujak Mie. The ingredients :
egg noodle, and for the dressing : sweet soy sauce, soy sauce, garlic, and
vinegar. The egg noodle then swallow in hot water. After that, I made the
dressing. Sliced the garlic and mixed with sweet soy sauce, soy sauce, and
vinegar.
Last, mixed the dressing with the egg noodle and garnish. The rujak
mie was ready to served.
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| Rujak Mie |
At first, there were a lot
ingredients that weren’t available for making the Dojang Nakeng so we almost
didn’t serve it. But then ingredients stock came, so we could make the Dojang
Nakeng. First, we made the spice blend. The spice blend was made from red
chillies, lime leaves, lemongrass, shallots, and garlic. Mixed using food
processor. After that, the spice blend was mixed into shrimp and squid, and
marinated. Next, we sauté the marinated shrimp and squid and put in the roasted
grated coconut.
The Dojang Nakeng was ready to served.
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| Dojang Nakeng |
Today, open resto started at 1
P.M. and at 12 A.M. the food were ready. So, we can took a break for awhile and
sat outside the kitchen while waiting until open resto. 1 P.M. and the food was
already served to restaurant. We started general cleaning right away and I was
the class leader for today, so I had to checked all the chiller and freezer and
wash the trash can and changed the trash bag. Also closed the kitchen’s window.
5 P.M. we checked the kitchen once again and make sure that everything was
cleaned already. 5.30 P.M. we may go home.
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