FOOD ON MY INTERNSHIP PLACE PART 2
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HEYYHOO!!! Back again on my culinary blog gengss, on this time i wanna tell you what the food that i make on my internship place on 2nd time. for the first content i just talk about martabak, choux and madeline. So in this time i want to talk about the indonesian food especially dessert because im on pastry department now. I always make these three desserts for prepare hot dessert for lunch.
1. Bubur sumsum
History:
This bubur sumsum is derived from the customs of community customs that exist in Java Island Indonesia. In its development, this traditional bubur sumsum has become a part of life, customs and culture in most Indonesian people. Not only residents who are in Java Island are accustomed to serving and consuming this bubur sumsum, but residents in other regions who have had the pleasure of bubur sumsum also make this bubur sumsum their favorite food.
The name of this bubur sumsum is actually taken from its appearance which is like pure white bone marrow. Because the taste is sweet and soft, this bubur sumsum is believed to be able to restore stamina and energy lost due to various activities. In fact, there are some people who like this bubur sumsum menu as a meal at breakfast time.
Bubur sumsum is often served at the celebration of home salvation or other celebrations. In addition, bubur sumsum is also usually served as a closure after a major event such as after a ceremony and celebration of marriage, birth or other major ceremonies. Even because of the sweet taste, many people serve this bubur sumsum as a menu for breaking the fast.
Recipe:
Ingredients:
- coconut milk 2L
- water 1L
- rice flour 250g
- pandan leaves
- salt
How to make:
1. Dissolve the rice flour with water
2. Boil coconut water with pandan and stir, so that the coconut milk not burnt.
3. Add the rice flour mixture to coconut water slowly, and stir fast so that the mixturer not clot.
4. For the last add the salt to make tasteful the bubur sumsum.
5. Serve with brown sugar sauce.
Texture:
Bubur sumsum have a smooth and thick texture because use the coconut milk and rice flour.
Colours:
Bubur sumsum have a white colours. because not adding the coloring ingredients.
Taste:
For the taste, bubur sumsum have a speciality taste because use the coconut water and salt to make the tastefull bubur sumsum.
2. Bubur kacang hijau
History:
Bubur kacang hijau is a porridge derived from Madura with green beans as a base material, in solid with coconut milk and brown sugar and usually uses pandan leaves as an aroma enhancer from the green bean porridge itself. Green beans are pulses that are very popular in the tropics.
Green bean (phaseolus radiatus) is the main raw material in making bubur kacang hijau, the food is only present and widely known in Java about the middle of the 19th century. The cultivation of new green beans spread widely after the Chinese people brought and planted it in Java. Sir Thomas Raffles, the Indies Governor General under the United Kingdom in History of Java stated that the Chinese people planted green beans brought from Japan to Java.
From some classical literature it can be possible if green beans are brought from Japan and Chinese people are instrumental in developing them in Java. Green beans then give birth to several derivative food products. Examples are green bean ice or green bean porridge.
Recipe:
Ingredients:
- Green beans
- Coconut milk
- Brown sugar water
- Pandan leaves
- Water
How to make:
1. Boil the greenbean and pandan leaves until the texture of the bean is broken.
2. Add the coconut milk, stir it.
3. Add the brown sugar water for make sweet taste of bubur kacang hijau.
Texture:
Bubur kacang hijau have a thick texture because use the coconut milk.
Colours:
Bubur kacang hijau have a green and light brown colurs, for the green colours from green beans and brown colour from coconut milk combine with brown sugar water.
Taste:
Bubur kacang hijau have a sweet flavour, but for the sweet flavour is diffrent because for the sweetener use the brown sugar water.
3. Bubur ketan hitam
History:
Bubur ketan hitam (also called pulut hitam or bubur injit) is a dessert, with sweet taste, made from glutinous rice boiled with excess water to soft, and usually served with coconut milk. bubur ketan hitam is a term used in Indonesia, especially in Java.
In areas with strong Malay cultural influences, this slurry is called "pulut hitam porur". While in Bali and in East Nusa Tenggara, the name of this food is "bubur injit". This food can be served cold or warm.
At that time, because the taste was good and easy to get, black sticky rice was not only consumed by the kings but also by the common people. The sticky rice is one of the original Indonesian snacks, from the Majapahit era there already exists, black sticky rice will feel sticky and fused with each other. "It indicates that when we get together, our closeness is getting better and better," In addition, the sweet taste of sticky rice also means that when meeting, it is hoped that the meeting will produce something beautiful.
Recipe:
ingredients:
- Black sticky rice
- Coconut milk
- Water
- Sugar
- salt
How to make:
1. Boil the black sticky rice untill the tekstur like a porridge.
2. Add the coconut milk, sugar, and salt and stir it, untill mix well.
3. Bubur ketan hitam ready to serve.
Texture:
Bubur ketan hitam have a thick texture because from the black sticky rice.
Colours:
Bubur ketan hitam have a dark purple colours from the black sticky rice
Taste:
Bubur ketan hitam have a sweet taste.
HEYYHOO!!! Back again on my culinary blog gengss, on this time i wanna tell you what the food that i make on my internship place on 2nd time. for the first content i just talk about martabak, choux and madeline. So in this time i want to talk about the indonesian food especially dessert because im on pastry department now. I always make these three desserts for prepare hot dessert for lunch.
1. Bubur sumsum
This bubur sumsum is derived from the customs of community customs that exist in Java Island Indonesia. In its development, this traditional bubur sumsum has become a part of life, customs and culture in most Indonesian people. Not only residents who are in Java Island are accustomed to serving and consuming this bubur sumsum, but residents in other regions who have had the pleasure of bubur sumsum also make this bubur sumsum their favorite food.
The name of this bubur sumsum is actually taken from its appearance which is like pure white bone marrow. Because the taste is sweet and soft, this bubur sumsum is believed to be able to restore stamina and energy lost due to various activities. In fact, there are some people who like this bubur sumsum menu as a meal at breakfast time.
Bubur sumsum is often served at the celebration of home salvation or other celebrations. In addition, bubur sumsum is also usually served as a closure after a major event such as after a ceremony and celebration of marriage, birth or other major ceremonies. Even because of the sweet taste, many people serve this bubur sumsum as a menu for breaking the fast.
Recipe:
Ingredients:
- coconut milk 2L
- water 1L
- rice flour 250g
- pandan leaves
- salt
How to make:
1. Dissolve the rice flour with water
2. Boil coconut water with pandan and stir, so that the coconut milk not burnt.
3. Add the rice flour mixture to coconut water slowly, and stir fast so that the mixturer not clot.
4. For the last add the salt to make tasteful the bubur sumsum.
5. Serve with brown sugar sauce.
Texture:
Bubur sumsum have a smooth and thick texture because use the coconut milk and rice flour.
Colours:
Bubur sumsum have a white colours. because not adding the coloring ingredients.
Taste:
For the taste, bubur sumsum have a speciality taste because use the coconut water and salt to make the tastefull bubur sumsum.
2. Bubur kacang hijau
Bubur kacang hijau is a porridge derived from Madura with green beans as a base material, in solid with coconut milk and brown sugar and usually uses pandan leaves as an aroma enhancer from the green bean porridge itself. Green beans are pulses that are very popular in the tropics.
Green bean (phaseolus radiatus) is the main raw material in making bubur kacang hijau, the food is only present and widely known in Java about the middle of the 19th century. The cultivation of new green beans spread widely after the Chinese people brought and planted it in Java. Sir Thomas Raffles, the Indies Governor General under the United Kingdom in History of Java stated that the Chinese people planted green beans brought from Japan to Java.
From some classical literature it can be possible if green beans are brought from Japan and Chinese people are instrumental in developing them in Java. Green beans then give birth to several derivative food products. Examples are green bean ice or green bean porridge.
Recipe:
Ingredients:
- Green beans
- Coconut milk
- Brown sugar water
- Pandan leaves
- Water
How to make:
1. Boil the greenbean and pandan leaves until the texture of the bean is broken.
2. Add the coconut milk, stir it.
3. Add the brown sugar water for make sweet taste of bubur kacang hijau.
Texture:
Bubur kacang hijau have a thick texture because use the coconut milk.
Colours:
Bubur kacang hijau have a green and light brown colurs, for the green colours from green beans and brown colour from coconut milk combine with brown sugar water.
Taste:
Bubur kacang hijau have a sweet flavour, but for the sweet flavour is diffrent because for the sweetener use the brown sugar water.
3. Bubur ketan hitam
Bubur ketan hitam (also called pulut hitam or bubur injit) is a dessert, with sweet taste, made from glutinous rice boiled with excess water to soft, and usually served with coconut milk. bubur ketan hitam is a term used in Indonesia, especially in Java.
In areas with strong Malay cultural influences, this slurry is called "pulut hitam porur". While in Bali and in East Nusa Tenggara, the name of this food is "bubur injit". This food can be served cold or warm.
At that time, because the taste was good and easy to get, black sticky rice was not only consumed by the kings but also by the common people. The sticky rice is one of the original Indonesian snacks, from the Majapahit era there already exists, black sticky rice will feel sticky and fused with each other. "It indicates that when we get together, our closeness is getting better and better," In addition, the sweet taste of sticky rice also means that when meeting, it is hoped that the meeting will produce something beautiful.
Recipe:
ingredients:
- Black sticky rice
- Coconut milk
- Water
- Sugar
- salt
How to make:
1. Boil the black sticky rice untill the tekstur like a porridge.
2. Add the coconut milk, sugar, and salt and stir it, untill mix well.
3. Bubur ketan hitam ready to serve.
Texture:
Bubur ketan hitam have a thick texture because from the black sticky rice.
Colours:
Bubur ketan hitam have a dark purple colours from the black sticky rice
Taste:
Bubur ketan hitam have a sweet taste.
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