Daily Activity (English Version)

    Today we were told to come to campus at 7:15 a.m. and I arrived on campus at 6:56 a.m.
As usual before entering, we are absent first by senior incharge and then enter the kitchen. After we entered the kitchen, we immediately one line and prayed before starting the activity. After praying, we continued the preperan yesterday, which was to make soto padang and soto banjar.

   For the ingredients of making Soto Padang there is brown stock, yellow base seasoning, meat pieces of dice and bay leaves. While the ingredients for making Soto Banjar have chicken stock, white base seasoning, suir chicken, liquid milk and egg yolk. While for seasoning we use salt and pepper, and for garnishes we use celery and leek. Condiment for both soups is a potato dumpling.

    First boil the stock, for soto Padang, add the ingredients and meat, then simmer and seasoning. Whereas for soto Banjar add marinade, then liquid milk and egg yolk and stir evenly. For the suir chicken, the chicken is blanched first, then pan-seared until golden brown and then cooled and flushed. In addition to soto Banjar we also use vermicelli. Today, we fry the potato cakes that were made yesterday.

Soto Padang

Soto Banjar

Potato Paties ( Perkedel )