Daily 22 Oktober 2018 English
Today was first day of the week of practice. For this week we practice of ala carte II menu, there are : for an appetizer, salad chefs, empek-empek, jellied fruit salad, and thai papaya and mango salad. For soup are pho bo and potatoe chowder. For main course, potato gnocchi with tomato sauce, beef walington, prawn of meuniere and nai mix. For dessert, red velvet roll, creme brulle, honey ice cream and rice flour dumplings (katiri bath). For great for sharing, a California burger, club sandwich, grilled cheese sandwich and deep fried calamari with tartar sauce.
As usual, on Monday we prepared for food this week and I started to made empek empek sauce and my friend made empekempek. In the previous week's practice, I went into the dessert section and for this week we entered the Cold Kitchen section. As I have explained, in the ala carte presentation for the cold section the kitchen handled all the sauce that will be used for other sections. Besides that, cold kitchen also handle all vegetables that will be used by all sections. Now for this time I handled empek - empek and tomato sauce for the main kitchen section.
Because this is still Monday so I just prepared the ingredients for Empek - Empek. Empek or empek-empek is Palembang's specialty food made from soft ground fish meat and starch (mistakenly often referred to as "sago flour"), as well as several other compositions such as eggs, mashed garlic, flavorings and salt. Actually it is difficult to say that the central pempek snacks are in Palembang because almost all regions in South Sumatra produce them.
As usual, on Monday we prepared for food this week and I started to made empek empek sauce and my friend made empekempek. In the previous week's practice, I went into the dessert section and for this week we entered the Cold Kitchen section. As I have explained, in the ala carte presentation for the cold section the kitchen handled all the sauce that will be used for other sections. Besides that, cold kitchen also handle all vegetables that will be used by all sections. Now for this time I handled empek - empek and tomato sauce for the main kitchen section.
Because this is still Monday so I just prepared the ingredients for Empek - Empek. Empek or empek-empek is Palembang's specialty food made from soft ground fish meat and starch (mistakenly often referred to as "sago flour"), as well as several other compositions such as eggs, mashed garlic, flavorings and salt. Actually it is difficult to say that the central pempek snacks are in Palembang because almost all regions in South Sumatra produce them.
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