Sabtu, 20 Oktober 2018
Daily
Activity
Tourism
Polytechnic of Makassar
Culinary
Arts Management “5th semester”
Monday, 15 October
2018
Assalamualaikum wr. Wb
Hi guys,
this time I will tell you about practice in the kitchen with my friends. After
we finished doing the Mid semester, we went back to doing activities as usual,
namely practice and theory. The first week we did theory in class, the activity
we did was to make fermented foods such as sticky rice tape and cassava tape.
This tape is a traditional Indonesian food that is fermented using yeast and
glutinous rice or cassava, then allowed to stand for 3-4 days.
The origin
of tape is not precisely known. There is an opinion saying that sticky rice
tape comes from Javanese food. But the history of glutinous rice tape in
kuniangan was initially only crowded in the production before Eid. Before we
did to make tape, my friends and I listened to Mr. wawan explain about tape and
how to carving fruit and vegetables. After Mr. wawan explained, we immediately
made black sticky tape. The main thing we do is prepare ingredients, namely,
black glutinous rice and yeast. First of all I wash black glutinous rice
cleanly, after that I leave it for a few hours, 3-5 hours.
After being
left idle, glutinous rice is cooked like making rice. Cook glutinous rice well,
after cooking, cool the glutinous rice until it's really cold. After a cold mix
with the yeast that has been crushed before, then stir until smooth and form
glutinous rice into a round, and place it in a tightly closed container. After
that let stand for 3 days, but for the way our group, 1 day of tape was left, I
mixed sympel syrup, and allowed it to stand for 1 day. Okay guys, hopefully it
can be useful about my story today.
Terimakasih.
Wassalamualikum. Wr. wb
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