Bubur Kacang Hijau with Cheese Recipe

Bubur kacang hijau with cheese is an Indonesian dessert made from mung beans with coconut milk and palm sugar or cane sugar. The beans are boiled until soft, and sugar and coconut milk are added. Grated cheese is sprinkled at the top before serving to add some richness and bring more flavours.

To save your gas bills by reducing the consumption of Liquefied Petroleum Gas (LPG), we highly recommend the use of our innovative product called Cooking Mama Pot in cooking this recipe.

Mung Beans Green BeansCoconut MilkGrated Cheese, Keju Parut

INGREDIENTS FOR CONTENTS:

  • 250 grams mung beans / green beans, soaked in water for 2 hours
  • 500 ml water
  • 100 grams palm sugar
  • 200 ml thick coconut milk
  • White sugar
  • 2 pandan leaves
  • Kraft cheese, grated

Resep Bubur Kacang Hijau

HOW TO MAKE:

  1. Pour water into Cooking Mama Pot – the Cooking Pot.
  2. Add the mung beans.
  3. Place Cooking Mama Pot – the Cooking Pot on the stove and cook over high heat for 10 minutes to boil. Add palm sugar, pandan and coconut milk. Stir evenly and add sugar if not sweet enough.
  4. Turn off the stove and transfer Cooking Mama Pot – the Cooking Pot into Cooking Mama Pot – the Heating Pot, leave it lid-covered for 60 minutes.
  5. Serve in bowls. Sprinkle some grated cheese at the top, ready for consumption.

How to Design Restaurant Kitchen

Kitchen Design Cooking Area, The Working Triangle, Kitchen Layout

A well designed kitchen can add significant value to your restaurant however there are always pitfalls and we highly recommend you that designing a restaurant kitchen is best left to the professionals like us.

If you are going to build or renovate a restaurant kitchen, your general kitchen contractor will need a set of construction documents, often referred to as “working drawings”. These documents are drawn on a CAD system and encompass space plans, layouts, elevations, schedules and details. Some drafted drawings can be provided upfront by restaurant owners, however if there is not one yet, we can always assist based on a mutual agreement.

Getting the layout right and accurate is imperative to restaurant kitchen design. No matter what your budget, area size and style, every kitchen layout should be designed around what experts call the ‘Golden Triangle’. This involves grouping together the equipments and work areas that are most important to you:

  1. Food preparation (e.g. fridge / freezer, microwave, other refrigeration)
  2. Cooking and serving (e.g. oven, cooktop / hob / kwali range, exhaust hood)
  3. Washing up (e.g. sink bowl, grease trap, dishwasher)

The three work areas mentioned above must be close to each other, positioned at three sides of the triangle, creating a friendly working environment. To be ideal, these activity zones should not be more than three metres apart, so you can move easily between them. Each activity zone needs to include working table(s) / worktop(s) and appliances required for that activity, the zone will also require storage space for the related equipments, utensils, etc.

Chefs In Commercial Kitchen Working Together

Gallery Kitchen Design Layout, Open Plan, Working TriangleOne of the most common design layouts used by restaurants is ‘Gallery’. Gallery style is featured in many commercial kitchens, as it provides two opposing working and storage areas, ideal for providing open plan area whereby there can be multiple chefs working close simultaneously.

A well-executed commercial kitchen design requires step-by-step planning and patience including equipments & facilities. Successful projects do not just happen by accident, they depend on an orderly planning process.

Our commitment to your success is most important to us. We work closely with you to create and implement the most optimal design for your restaurant kitchen. Client satisfaction is our top priority – Contact Our Ellane Kitchen Engineers today who are dedicated to satisfying you as our valuable client. That’s why our clients come back to us again and again for new restaurant ventures and re-modelling projects.