270 6.64 Saroendeng Dutch Style And Soyabean Cake. (1/2)

After they had their fills at the meal area of the new warehouses, some of them burp subconsciously and we all break into laughter. Not because of their actions, but because they appeared to appreciate every bit of the accomplishment prepared with the unique products.

”Remember girls, don't let these food items be contaminated. Hairnets should be worn and don't let a single drop of water gets into it. Other than that, it's good to go.” I instructed them and checked one of the sketchpads and made sure they didn't miss anything crucial and after I had rectified a single sketchpad, the girls gathered around and made sure they have the right examples of all contents and techniques.

”This place is clearly lonely when Tokugawa Iemochi is not around, as he expects to be at Niigata, Ibaraki, Chiba and Tokyo for a week each and would only head back here in a month,” I piped up and somewhere, Tokugawa Iemochi was sneezing as he felt that he was cold but in fact, someone was speaking of his name. Hahahahaha.

”Senpai, what would you be achieving with this grated coconut that we had expended for the main component of Srikaya?” begged Gin who was interested as the rest of the Plant Managers.

”The Dutch called it Saroendeng, and to make saroendeng, spices and seasonings like onions, chilli peppers, garlic, onion, coriander, turmeric, sugar, tamarind, bay leaves, lime leaves, and galangal are ground to a paste and fried.”

”Then, grated coconut is sauteed (fried with minimal or without oil) until golden brown, and mixed with the seasoning paste. Roasted peanuts might be added for additional crunchy texture and taste.”

”Saroendeng can be mixed with meat in dishes such as beef saroendeng, sprinkled on top of other dishes such as oden soup, onigiri or covering all over glutinous rice.”

”In parts of the Dutch colony, beef saroendeng usually tastes rather sweet because of the generous addition of coconut sugar, and it is commonly associated with Javanese or Batavia cuisine.”

”Saroendeng fried coconut flakes as a sprinkled dry condiment is also found in Betawi cuisine and Makassar cuisine of South Sulawesi usually applied upon oden, glutinous rice, or rice in banana leaf cooked in coconut milk.”

”So, basically these grated coconuts would not be a waste, right Senpai?”

”That's right girls. These grated coconuts after being used to extract the milk would not be a waste at all. In fact, there's another product that would be wasted and it's from Gunma. I have yet to acquire some of it.”

”The warm processed milk can be used to drink. The coagulated milk during the process would be another by-product and lastly, the remains of the product could be added with a kind of yeast, dried and later on be used to deep fry after marinating it with some spices.”

”Senpai, do you want to produce it in the warehouse?”

”Oh...you mean mass produce for the distribution? Maybe only in Fukushima because once the product is ready, means it should be consumed immediately. Unlike the last fermented part, that could be kept at most 8 hours and then should be fried. The product is soya bean.”