4th class- our own experiment

Starting this week, we must conduct our own experiment for 5 weeks before the exhibition day when we do showcase on our new product of food. So we choose to make pasta ulam where we recreate and re-innovated the normal pasta into a lifestyle healthy vegetarian pasta.

We started of with mise en place

The Ingredients are:

Pasta:

Flour

Egg

Olive oil

Salt

Water

Carbonara sauce:

Fresh Milk

Butter

Flour

Cheddar cheese

Garlic

Red pepper

Green pepper

Yellow pepper

The difference between the normal pasta and the pasta ulam is we add our local vegetables such as:

Method: 

Pasta:

1. Combine all the ingredients including the chopped pucuk ubi in a large bowl. Knead the mixture until is smooth and elastic. Add more water if is necessary.
2. Cover the dough and allow to rest, refrigerated for 1 hour before rolling and shaping.
3. Do the other dough with respective ulam.

The image of dried paste of pucuk ubi

Ulam Raja

Kacang Botol

For the 2 more ulam, unfortunately, we were unable to snap the picture because we have blanched the pasta.

After blanching the pasta:

After blanching the noodle to al-dente, we cook the pasta with our carbonara sauce. This is the image of the pastas.

Conclusion:

Based on our experiment, the 5 types of ulam will produce different type of taste. The best pasta ulam out of the 5 ulam is Daun Pegaga pasta.