Siomay

Bahan:

• 500 gr Daging ikan tengiri dihaluskan
• 100 gr Tepung sagu
• 1 sdt Air jahe
• 1/2 sdt Lada bubuk
• 1/2 sdt Gula halus
• 1 sdt Minyak wijen jika suka
• 1 sdm Ebi disangan dan direndam (agar mudah lunak)
• Garam secukupnya.

Cara Membuat:

• Campur semua bahan, aduk hingga rata dan kalis, balutkan pada tahu dan telur rebus sisanya bulatkan sesuai selera.
• Kukus siomai di dalam kukusan hingga matang, jika suka tambahkan kol yang digulung dan pare(dapat diisi dengan siomay)

Sambal Kacang :

• 250 gr Kacang tanah digoreng
• 3 siung Bawang putih digoreng
• 4 buah Cabe merah dibuang bijinya digoreng
• 1 sdm Gula pasir
• 1/2 sdt Garam
• 400 ml Air matang
• Kecap manis dan jeruk limo secukupnya.
• Haluskan semua bahan dengan diulek atau dibleder hingga halus kecuali kecap manis dan jeruk limo.

Cara menghidangkan:

• Ambil siomai yang telah matang dari dalam kukusan (kondisi masih panas), potong sesui selera.
• Siram siomai dengan sambal kacang, beri kecap manis dan air jeruk limo (kulit jeruk dapat dimasukkan ke dalam siomay, agar aroma lebih harum).
• Siomay pun siap dihidangkan.

Food Safety Guidelines For Restaurants by Brett West

Food safety really matters. Though it isn't something most people think about on a daily basis, those in the restaurant industry are always thinking about it. Food safety is constantly on the mind of restaurant owners, chefs, kitchen staff members and anyone else involved in the restaurant. The last thing anyone working in the industry wants is for a customer to get sick from food that chefs worked hard to prepare. At the same time, people in the industry also want to avoid having their restaurant shut down because they didn't meet food safety standards.

Food Safety Guidelines

Food safety doesn't have to be an impossible thing to tackle. Having the right equipment and the right knowledge will help you. Here are some guidelines to remember:

All restaurant employees should follow hygiene guidelines. They should always wash their hands after using the restroom and before preparing food.

Cross-contamination of foods should be avoided at all times. Wash, rinse and sanitize all food contact surfaces like work tables, slicers, and other preparation equipment.

Cook foods to recommended internal temperatures.

Hot foods should be held hot at temperatures of 140 degrees Fahrenheit or greater. Holding cabinets provide a constant source of proper heat.

Cold foods should be kept cold at temperatures of 41 degrees Fahrenheit or lower. Keep a thermometer in your refrigerator to make sure the temperature is at the proper setting.

Abusing standard time and temperature standards for food should be avoided at all costs when handling prepared foods.

Leftovers should only be reheated in the oven once; after that they should be tossed out.

Food Safety Means Better Health

The bottom line is that food safety matters to everyone. Restaurateurs, chefs, employees, and patrons can all be harmed by foodborne pathogens. There are more than 250 known foodborne diseases that cause anywhere from minor illness to death. By following the simple guidelines listed above and by making sure all of your restaurant equipment is functioning properly, you can help prevent disease and illness caused by unhealthy foods.

[ezinearticlesdotcom]