Restaurant Business

As a person who running a restaurant it will be important to have all the professional cookware that have a good standard, the variation of menu and environment that need to display will be reflected to the product that we have, Although many chain restaurant supplies that offering variety of menu ,still they will need to have delicious and good looking food.

Not like other business, this business will need to touch seriously and very unique system, some of the restaurant has already Professional chefs, restaurant equipment etc, but still you need to maintenance the customer , vendor and all the supplier, to run this business it will need , a professional to do it.

My advice is simple just look at the market and try to have variation and be a different as you can, I believe this will bring you more customer and more revenue will be grab, well good luck with your business, hopefully you all will find whatever that you plan.

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Cassava Heavy Cake

makes 24 slices

3 lbs. cassava (yucca root)
1 lb. dark brown sugar
1/2 lb. light brown sugar
2 (14 oz.) cans coconut milk
2 tablespoons vanilla extract
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 stick butter
4 heaping teaspoons cornstarch

Preheat the oven to 350 °F.

Cut off the ends of the cassava and cut crosswise into manageable lengths (about 3"-5"). Set a piece down on one of the cut ends and peel by cutting down along the edge and rotating the root. Once you have peeled all the pieces, wash with cold water and grate.

In a large mixing bowl, add grated cassava, coconut milk, vanilla extract, sugar, salt, cinnamon, and nutmegs. Stir well.

Dissolve the cornstarch in a little water and add to the cassava mixture.

Melt one stick of butter in a glass 9"x13" baking dish on high for 2 minutes in the microwave. Tilt the dish to coat the bottom and pour the rest of the melted butter into the cassava mixture and mix well.

Bake for one and a half hours or until a firm top is achieved. Cool completely and serve at room temperature.

See, even with some of my toasted coconut ice cream on top this cake isn't very pretty. But it sure is yummy! Definitely not as good as I remember Vivine's to be, but then, not many things can stand up to the taste of sweet memories. If I ever make this again, I would probably grate the cassava more finely or food process it before mixing it with everything else, although some of my taste testers said they like the texture of the grated cassava. And while you might be tempted to try the cake while it is still warm, it tastes a lot better once it has cooled and set a little more.

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Small is beautiful

You know I have great recipes for traditional food that would make people want to try it. When I have nothing to do in my holiday, I always try to do the experiment with my cooking skills. Well it’s Saturday and by chance one of my best friend come and visit, he really miss with my food, he said that the way I do the cooking looks likes professional chefs and I am just laughing hear what he said.

While he started to try to have his food, I do my second job prepare for desert and I try to made and mix vegetable and fruit in one recipe and seems I can not find the proper tools to handle it….just imagine if I have professional cookware it will be great right. With enthusiast I try to finished it…and it’s only take a minute the desert is ready to serve.

I always said to my friend that I have a small restaurant and it need to touch up again I have a great plan and try to find restaurant equipment that really fit for my small restaurant with several menus that already familiar to my customer although still many think to do but I really enjoy to have this restaurant, hopefully in a short time I will have this done for small renovation and starting to opened again.

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Cassava Oil Down

3lbs peeled or frozen cassava
1 cup chopped fresh onion
2 tsp fresh thyme
4 cloves chopped garlic
3 whole pimentos (chopped)
1/2 cup chopped chive (spring onion)
3 cups coconut milk
1½ chopped Congo peppers (adjust to personal preference in hotness)
Salt and ground pepper to taste

Cut peeled cassava into two inch lengths. Slice the pieces down the centre and remove the inner vein. Heat the oil in a large heavy skillet. Add onion, garlic, chopped Congo pepper, pimentos, chives and thyme. Sauté until fragrant (about 4 minute).

Add the salt, pepper and coconut milk and bring mixture to the boil. Lower heat and add cassava. Drop in the whole Congo pepper, if using, at this point.

Cover mixture and simmer for about 25-30 minutes until all the coconut milk has been absorbed and the cassava is cooked and tender. There should be only a small amount of coconut oil at the bottom of the pan when the provisions are cooked.

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Style Fish Soup with Cassava

My Grand mother and my mother used to make Gangan (Belitung style fish soup) for our family. We lived near seaside when I was a kid, no wonder I love seafood. Guess, what is the best part I love in this soup?. Cassava!

ingredients:
500 g mackerel, discard inside, wash and cut into pieces
500 g cassava, cut into pieces
1 l water
2 bay leaves/daun salam
1 tablespoon tamarind paste + 100 ml hot water, sifted
1 teaspoon sugar, salt to taste

spices to grind: 3 shallots, 3 candlenuts, 2 cloves garlic, 2 cm ginger, 2 cm galangal, 3 cm turmeric, 4 bird´s eye chillies, 1 tsp shrimp paste/terasi/belacan, 2 cm lemon grass (take the white part only)

directions:
Boil water in a saucepan. Add spices, tamarind juice, bay leaves and cassava. Lower the heat, add mackerel, salt and sugar to taste. Simmer until the fish and cassava quite tender. Be careful not to overcook or they will disintegrate.

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