Daily Activity ( English Version)

Hello guys back again on my blog, today I left my  house to the campus at 6:30 am, at the time I arrived at campus with my friends we  directly did one line. Like usual before entering the kitchen, we absent while checked the completeness of the tool, check grooming and lain. After that we went in the kitchen to store our stuff in the locker and return did one line in the cold kitchen.While waiting for the lecturer who incharge we were told by seniors who icharge to read our small book.


On this day we were given indonesian menu of practice, today we just continued the menu that had been prepared on the previous day.Previously we were a group of 10 given the trust to handle banana ijo. A little explanation about banana ijo is a typical food in South Sulawesi, especially in the city Makassar. This food is made from the main ingredients of bananas wrapped with Hujau flour mixture. How to cook it by steaming in the dandang. The dough is made from flour, water and green dye made from a mixture of water with suji or pandan leaves.


Well Guys a little more explanation banana ijo there are 2 versions of loh the banana skin ijo and banana skin ijo kukus. The difference from both versions of existing banana ijo, so that distinguish between these two dough is in terms of dough, skin dough that the texture is more fluid and dilute when compared to steamed skin, denser and more dense steamed skin textures. The next difference is in the cooking process. In the dough bake, as the name suggests, this dough is directly poured into hot teflon until cooked, while in the steamed dough, the dough is mixed above in a skillet that has previously been put in coconut milk and water to boil. Then stirred together with other ingredients until well blended.