Langsung ke konten utama

Daily Report (Making Tape) 06/11/2017

Hey guys, welcome to my blog, today I'm gonna tell you about my activities at campus, so we have a schedule to make a traditional food called tape, tape is a Indonesian snack that made by fermentation process which mean using a yeast, so the main ingredients for this tape is glutinous rice or cassava.

The process of this tape take a really long time, we have to wash the rice until really clean, and soak it for 1 hour or 45 minutes, and then wash it again and steam it until semi dry, after that put the rice out and cool it down give some water (but my friend give some herbal leaf so its kind of secret ingredients but smells so good) and then steam it back about 20-30 minutes, put is out and cool it down, put the yeast and mix it well (you can give some sugar for taste but it depend on yeast you use because the tape is sweet without sugar to) after that round it and put it in to container or bowl and close it (make sure the tape is not exposed to sunlight) and fermented for 3 or 4 days.



That is my activities for today i hope this help you a lot, and see you at next update, byee
Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

The different from pastry and bakery

Hey guys, welcome to my blog, yesterday i has uploaded my new video at YouTube, this time I'm gonna tell you about the different between pastry and bakery, so there is a sightly different about pastry and bakery, when we ask any bakery they will answer the different is bakery using a fermentation technique, while pastry making sweet dessert, so watch my video and find out the other differences, don't forget to like and subscribe, thanks you very much, Rei's kitchen OUT!!  and CUT!
Posting Komentar
Baca selengkapnya

History of Food

Heyya guys.. this time im gonna bring you back to 20th century where the food serving is begun, this maybe boring but this is actually so important for us to know, so i hope you guys enjoy this. Happy reading!! The value of history is that it helps us understand the present and the future. In food service, knowledge of our professional heritage helps us see why we do, how our cooking techniques have been developed and refined, and how we can continue to develop and innovate in the years ahead. But it doesn't mean a lot  of knowledge has been collected over the years, and we would be smart to take advantage of what has already been learned. Furthermore, how can we challenge old ideas unless we know what those old ideas are ? Knowledge is the best starting point for innovation. The Origins of Classical and Modern Cuisine Quantity cookery has existed for thousands of years, as long as there have been large group of people to feed, such as armies. But modern food service is said to h...
Posting Komentar
Baca selengkapnya

Ingredients 12

1. FIG    Ficus carica is an Asian species of flowering plants in the mulberry family, known as the common fig (or just the fig). It is the source of the fruit also called the fig, and as such is an important crop in those areas where it is grown commercially.     Native to the Middle East and western Asia, it has been sought out and cultivated since ancient times, and is now widely grown throughout the world, both for its fruit and as an ornamental plant.     The species has become naturalized in scattered locations in Asia and North America.    The luxury of a luscious ripe fig is extraordinary. The soft and yielding fruit is full of seeds, but the seeds are so small they just add to the unique texture that makes fresh figs so sought after.     Most varieties are intensely sweet, so they get used in desserts. That works, of course, but is also use that honey-like sweetness to cut sharper savory flavors. ...
Posting Komentar
Baca selengkapnya