Design Technology
What food does your Island/province have?
Nasi Kuning
Nasi Timbel
Gudeg Jogja
Rawon Surabaya
Bakso Malang
Sop Buntut (oxtail soup)
Gule Kambing Madura
Soto Madura
Babi Guling
What are the characteristics of the food?
Their food are simple dish and usually they serve them with rice.
Such as Nasi Timbel, it is just a rice served traditionally with some side dishes. Nasi Kuning is also a normal rice colored yellow and added some side dishes. Gudeg would be also simple because Gudeg its just a side dish and serve with rice and some other side dishes. Their recipes are simple, but making the Gudeg its pretty complicated
While the Rawon, Bakso, Sop Buntut, Gule, and Soto are soups which every of them have interesting flavors. They are all also simple which only dealing with boiling.
Babi Guling its more complicated because there process of making its harder. We need to pay attention on every steps of the recipe. In the end its a dry food which is better to be a wet food by pouring a certain spice. So the food could be wet or dry and it have crispiness.
Nasi Kuning
Nasi Timbel
Gudeg Jogja
Rawon Surabaya
Bakso Malang
Sop Buntut (oxtail soup)
Gule Kambing Madura
Soto Madura
Babi Guling
What are the characteristics of the food?
Their food are simple dish and usually they serve them with rice.
Such as Nasi Timbel, it is just a rice served traditionally with some side dishes. Nasi Kuning is also a normal rice colored yellow and added some side dishes. Gudeg would be also simple because Gudeg its just a side dish and serve with rice and some other side dishes. Their recipes are simple, but making the Gudeg its pretty complicated
While the Rawon, Bakso, Sop Buntut, Gule, and Soto are soups which every of them have interesting flavors. They are all also simple which only dealing with boiling.
Babi Guling its more complicated because there process of making its harder. We need to pay attention on every steps of the recipe. In the end its a dry food which is better to be a wet food by pouring a certain spice. So the food could be wet or dry and it have crispiness.
Cooking
On design and technology class we cook traditional food from Sumatra, Java, Kalimantan, Sulawesi, and Papua. The purpose is to get to know Indonesia's traditional food and how delicious are their food. During this process we also identify a lot of spices that were unfamiliar with it. Below is one of my evaluation towards a food from Papua called Ikan Kuah Kuning. Is one of my group's best result on cooking, we get the award of the 1st taste for it.
PRODUCT EVALUATION
1. Create the expected food profile, Ibu Lisa assessment, and your self-assessment. For cooking group, create the surveyed food profile.
2. Compare the all different types of food profile. What can you conclude?
3. What could you do differently?
From this food profile the conclusion that this food shouldn’t be spicy. Since the Ikan Kuah Kuning my group made get the 1st taste so it could be a sample or expectation of the food profile. According to the Ibu Lisa’s assessment Ikan Kuah Kuning have a balance or consistent food profile. Most of them are in 3 except the taste because the more effective the taste the more delicious it is. Also from the cooking demo group most of them are 3 for an expected food profile.
What I could do differently would be adding more water. Well based on my cooking I put less water on it which makes it more delicious or effective taste. But based on the planning I should put more water. Based on the cooking demo it puts much more water and it has 3 in taste. So it is an optional either to follow the planning or to have an effective taste. Since it has the 1st taste so making some differenc to the food might make it worst, so it is better to stay it like this.
PROCESS EVALUATION
Something I should do differently is on peeling the onions. On this activity I’m lack of peeling abilities/skills. So something I need to do differently is to peel slowly and calm down since I previously peel it in rush because of limited time.
IMPACT OF THE PROJECT
1. From the original recipe or the planning, List skills and vocabularies that you learned through the cooking!
Skills:
- Boiling
- Chopping
- Mashing
- Peeling
- Getting out the gill of fish
Vocab:
- grilled turmeric
- Asem Jawa
2. How’s the project will benefit you and others?
This project is very useful for me because it is the first time for me to chop, and this project gain me 5 skills. Also my benefit is to be able to cook this simple food is useful. Also there are a lot of spices and ingredients I could identified in this project. Others also identify more spices and ingredients. The benefits for others, since my my group is the 1st taste so it would be useful for others to learn how to cook a delicious or delightful ikan kuah kuning.
PRODUCT EVALUATION
1. Create the expected food profile, Ibu Lisa assessment, and your self-assessment. For cooking group, create the surveyed food profile.
2. Compare the all different types of food profile. What can you conclude?
3. What could you do differently?
From this food profile the conclusion that this food shouldn’t be spicy. Since the Ikan Kuah Kuning my group made get the 1st taste so it could be a sample or expectation of the food profile. According to the Ibu Lisa’s assessment Ikan Kuah Kuning have a balance or consistent food profile. Most of them are in 3 except the taste because the more effective the taste the more delicious it is. Also from the cooking demo group most of them are 3 for an expected food profile.
What I could do differently would be adding more water. Well based on my cooking I put less water on it which makes it more delicious or effective taste. But based on the planning I should put more water. Based on the cooking demo it puts much more water and it has 3 in taste. So it is an optional either to follow the planning or to have an effective taste. Since it has the 1st taste so making some differenc to the food might make it worst, so it is better to stay it like this.
PROCESS EVALUATION
- Did you face any problem while cooking? List them! (Preparation, Cooking Demo/Cooking, Survey/self assessment)
- What should the cooking demo group do differently? What should you do differently?
Something I should do differently is on peeling the onions. On this activity I’m lack of peeling abilities/skills. So something I need to do differently is to peel slowly and calm down since I previously peel it in rush because of limited time.
- Could you apply anything from the experience for future cooking activity?
IMPACT OF THE PROJECT
1. From the original recipe or the planning, List skills and vocabularies that you learned through the cooking!
Skills:
- Boiling
- Chopping
- Mashing
- Peeling
- Getting out the gill of fish
Vocab:
- grilled turmeric
- Asem Jawa
2. How’s the project will benefit you and others?
This project is very useful for me because it is the first time for me to chop, and this project gain me 5 skills. Also my benefit is to be able to cook this simple food is useful. Also there are a lot of spices and ingredients I could identified in this project. Others also identify more spices and ingredients. The benefits for others, since my my group is the 1st taste so it would be useful for others to learn how to cook a delicious or delightful ikan kuah kuning.
Reflection
This quarter we cook traditional food to introduce Indonesian people the delicious food they have so they can have national pride. Than we evaluate our cooking with the sample of the food and what we cooked. Is it delicious, is it what we expected to taste like. We now understand even were still young we could cook like an adult. As an young generation we must help preserve Indonesian's culture through their delicious and delightful food.
AOI
This could relate to CAS because we interact both with our classmate, group, and teacher. We all interact each other and help to success on cooking. When we watch our friends cooking (cooking demo group) they help us by describing the detail of each steps and ingredients so we don't have much trouble on making it. In our own group we help each other on every steps to be able to do it. Rather than doing it alone, it feels nice to help each other. We also interact with Ibu Lisa the teacher to help us when we got stuck or confused. Ibu Lisa is always there for us to support and help us in any problem in terms of cooking. So we are all one community which supports and motivate each other to make a delicious food.