Daily 6 September 2018

Today is the last day of our practice. As usual before entered kitchen, grooming and our tools are checked by supervisior. We still get panismen if our tools are incomplete. After our tools and grooming have been checked, we entered the kitchen and oneline in mainkitchen. After oneline, we were given directions by superisiors and lecturers. Today we will presented Indonesian buffets. My group is still responsible for soup. Today the soup is soto banjar and soto padang.

Soto Banjar  is a   typical soto of the Banjar tribe  , South Kalimantan with the main ingredient of chicken and fragrant aromatic spices such as cinnamon, nutmeg, and cloves. Soto  contains chicken meat that has been shredded, in addition to boiled or mashed potatoes, boiled eggs, and ketupat. Soto Padang is a dish of  beef broth  with dried sliced ​​beef ingredients,  rice  noodles (noodles from rice flour), plus  potato cakes  and served hot. Besides in  Padang City ,  West Sumatra , Soto Padang dishes are also easily found in various places Padang restaurants  around the world.

We also start doing and we are on time. Food must be ready before 1:00 p.m. We also do so quickly so that our food can come out on time. I made soto padang. On the previous day my group had prepared so today it will cook the soto. Making Padang soup is not complicated. First time boil white stock. Stir-fry white spices, after boiling stock, add white herbs and other ingredients such as lemongrass, cinnamon nutmeg and fresh milk. After mixing well, then simmer. Soto banjar is ready to be served, but before serving enter the chicken that has been fed.