On July 13 th, at
9.00 am we’re went to Yuemei’s Village hall, we just walked to that place
because the distance not too far from our basecamp, apparently there has so
many people for following the class. Today we’re taught to cook Taiwanese food
that is Pickled cucumber, cucumber crisp, and Chili garlic sauce. To made
pickled cucumber, prepared larger cucumber 2000g, then wash and cut into larger
block, prepared soy sauce 400g, sugar 100g, then mix and cook the soy sauce and
sugar first in low temperature fire until sugar dissolved, after that mix and
cook the cucumber with sauce in low
temperature for 1-1 half hour, and then load the sauce into glass jars and then
steam in cooker for 30 minutes. To made cucumber crisp, first prepared cucumber
2000g then wash cleanly and cut into pieces, boil cucumber in cooker and add
salt for 1 minute, after that let cucumber cool down, then prepared the soy
sauce 200g, Khumbu soy sauce 200g, sugar 200g, apple vinegar 200g and mix all
of it and then cook until the sugar dissolve and let the sauce cool down, after
that mix cucumber and sauce then put aside and wait for 30 minutes, after that
load into glass jars and store in refrigerator for 8 hours.
At 12.00 am, we break for lunch, after the lunch are
shared to us, apparently the lunch menu are chicken meat, in our religion Islam
we don’t eat meat which don’t slaughtered with the name of Allah swt, because
they are very respect for ours reliance, they are changed the lunch menu with
vegetarian menu. The Taiwanese
are very respect and tolerance the different and
reliance, after lunch we continued making cucumber crisp.
After we made cucumber
crisp, we thought the workshop is done, apparently the workshop is still going
to made sambal or sauce, we trade how to made sauce between Indonesian sauce
with Taiwanese sauce, how to made Taiwanese sauce apparently is so different
with Indonesian, they put off the seed of chili for the sauce is not too spicy.
We made Sambal Teri Kacang, in the middle of the class, the aroma that come out
from Indonesian sambal made the everyone leave the class because the aroma made
everyone cough, our friend Golden (Taiwanese) said the Indonesian sambal is fit
to millitary weapon as a weapon for disturbance demonstrate :D, finally we
finished sambal at outside the hall in order to hall still can used for the
class. After that we ask Taiwanese to try our sambal, most of them is too
afraid for taste the sambal because they thought the sambal is too spicy :D,
then we serve the Gado-gado (Indonesian food) which we prepared the ingridents
yesterday, apparently Taiwanese are very liked Gado-gado moreover they came
again from outside of hall to get Gado-gado we served.
After the cooking workshop
done we headed to Pottery workshop to made pottery that used to our packaging,
we dont stay long at there because its too many mosquito and that time almost
night. After we finished our pottery, we went back to our basecamp to prepared
presentation for tommorow and we rest.
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