lab test 8

For this week, we still doing the same thing. But we make few changes here and there. First, we make changes in ulam which is before this after we chop the ulam, we just put the ulam into the bowl but this time we try to pan the ulam that has been chop about 2-3 minutes without oil. Why we do this is because we want to dry the ulam first then we put it into the bowl and mix it with flour and eggs. Before this, we found out that when the chop ulam is wet then the dough is not in good condition and the color is dark and more to green. But, this time when we do this, we found out that the dough is in good condition and the color is more to yellow and we satisfied with this experiment. Second, we try to change the sauce of Pasta Berulam which is we try to add some vegetable such as carrot,red and green capsicum, onion, and chop parsley.



Ulam:

• ulam raja - 1 punch
• ulam pegaga - 1 punch
• ulam semangi - 1 punch
• daun pudina - 1 punch
• daun gajus - 1 punch
• daun kesum - 1 punch

Sauce:

• virgin oil - 50 ml
• apple vineger - 50 ml
• fresh oregano - 30 gm
• mix salad - 1 packet

Chicken:

• chicken boneless - 500 gm
• apple vineger - 30 ml
• virgin oil - 30 ml
• salt - to taste
  

So, after we make changes here and there, we found out that this time our Pasta Berulam is EXCELLENT. Just we have to improve in our sauce and how to present the Pasta Berulam so the Pasta Berulam will look nice and delicious to eat.This is our last experiment before the Event. We hope Miss Nina Marlini will satisfied with our last experiment on Pasta Berulam. We enjoy making this experiments and we hope our Pasta Berulam will be the best product in future:)

Lab test 7

For this experiment, we are still doing the same thing which is Pasta Berulam. We just do it again to improved our skill in doing Pasta Berulam and to see whether the taste is still the same or not. We also doing experiment on the pasta which is we try to keep the pasta for about 7 days in a room temperature. We keep the pasta inside the Tupperware. The reason is we want to look whether the pasta is still in good situation or not because before this we try to keep it about 7 days but we found out after 3 days the pasta get a yeast affection. This is because, the pasta is wet. So for this time, we try to dry it first.

Pasta dough:

• flour - 250gm
• eggs - 5 no. of
• salt - 2 tablespoon
• virgin oil - 2 tablespoon

Ulam:

• ulam raja - 1 punch
• ulam pegaga - 1 punch
• ulam semangi - 1 punch
• daun pudina - 1 punch
• daun gajus - 1 punch
• daun kesum - 1 punch

Sauce:

• virgin oil - 50 ml
• apple vineger - 50 ml
• fresh oregano - 30 gm
• mix salad - 1 packet

Chicken:

• chicken boneless - 500 gm
• apple vineger - 30 ml
• virgin oil - 30 ml
• salt - to taste

-The ingredients to make the dough.


-We chopped all the ulam.


-We put the eggs in the bowl and mix up the eggs.


-We put the flour in the bowl and mix it with the eggs.




-We put all the ulam that has been chopped into the bowl and mix it.












-We boil the surplus of the ulam.


-We dry the pasta first.


-We separate the dough into 50 gm and dry it again.


-We use pasta maker to make the pasta.


-We put the pasta in the tray and dry it about 3 minutes then we boil it about 5 minutes.

(Chicken Boneless)


-the ingredients for baked the chicken boneless.








So, the conclusion is our Pasta Berulam for this time is a success experiments. We can taste the ulam in the pasta after we mix it up together. As for the base of the sauce we have to change it from apple vinegar to vinegar only. We also have to change the Oregano Sauce with Vinegrate Sauce. We are satisfied with our experiment today. We hope our beloved lecturer Miss Nina Marlini bt. Idrus will satisfied too with our experiment for today. :)

Lab Test 6

For this experiment, we do the same thing but we try to eat the pasta with Oregano sauce. We still make the Pasta Berulam to improve our skill making the Pasta Berulam. We have get the right taste for the Pasta Berulam and we found out the taste that we want which is delicious and magnificent taste. For this experiment we dry the dough for about 5 minutes only in room temperature. So, enjoy the picture.. :)

Pasta dough:

• flour - 250gm
• eggs - 5 no. of
• salt - 2 tablespoon
• virgin oil - 2 tablespoon

Ulam:

• ulam raja - 1 punch
• ulam pegaga - 1 punch
• ulam semangi - 1 punch
• daun pudina - 1 punch
• daun gajus - 1 punch
• daun kesum - 1 punch

Sauce:

• virgin oil - 50 ml
• apple vineger - 50 ml
• fresh oregano - 30 gm
• mix salad - 1 packet

Chicken:

• chicken boneless - 500 gm
• apple vineger - 30 ml
• virgin oil - 30 ml
• salt - to taste
  

- We prepare all the ingredients to make the dough.


- We chopped all the Ulam.


-The ingredients for making the dough.


- We put the eggs into the bowl.


- we put the flour and we mix it with the eggs.


-We put the ulam that have been chopped into the bowl and mix it together with the flour and eggs.






make it until its become dough.






-We dry it about 5 minutes in room temperature.


- We separate the dough into 50 gm each.




- We use the 'Pasta Maker' to make the pasta into pasta fettucini.




- We boil it.


- After we boil it, we put into the boil and mix it with virgin oil and apple vineger.


-Lastly we serve it with the mix salad and chicken boneless.


-This is the ingredient to cook the chicken boneless. First, we add the virgin oil, apple vineger and salt into the bowl. mix it with the chicken boneless. Let it about 15 minutes then put in the oven and baked it about 20 minutes. Lastly serve it with the pasta.


Result:
-We found out that we over boil the pasta. We taught that the pasta same like the pasta out there which we have to boil it about 15-30 minutes but we are doing our home made pasta so the ingredients doesn't same so we have to boil our pasta just 5 minutes only. Other than that the pasta taste is alright and we dont have to change the ingredients. This Pasta Berulam suitable to eat with Oregano Sauce because we still can taste the Pasta Berulam. Overall, we satisfied with this experiment. We hope our beloved lecturer Miss Nina Marlini bt. Idrus will satisfied with our experiment for this product. :)