GOVERNMENT INSTITUTE OF HOTEL

MANAGEMENT AND CATERING TECHNOLOGY

NAGPUR

ADVANCE FOOD PRODUCTION

(ASSIGNMENT)

STUDENT NAME RIMPAL BODELE

ENROLLMENT NO. 2205000007
BATCH A
YEAR 2024-2025
SEMESTER/CODE 5th
 USES OF WINES IN ORIENTAL CUISINE
RED WINE:
Red wine can be used in many ways in cooking,
including:
• Poaching: Red wine can be used to poach meat, fish, or eggs. For
example, you can poach meat in red wine with onions, shallots, and
herbs.

• Marinating: Wine's acidity helps tenderize meat. For example, you

can marinate beef short ribs in red wine overnight.

• Sauces: Red wine can add flavor to sauces and reductions. For
example, you can use a robust red wine to make a beef stew in red wine
sauce.

• Desserts: Red wine can enhance the sweet taste of desserts like pears,
peaches, or figs.

• Deglazing pans: Red wine can be used to deglaze pans.

• Baking: You can use wine or sherry in place of some of the fat in cakes.
Different types of red wine can work well for different dishes:
• Mero
A versatile red wine with a smooth flavor that works well in braised dishes like
beef stews and pot roast.

• Cabernet Sauvignon
A bold and robust red wine that's good for hearty dishes like beef short ribs
and lamb shank.

• Pinot Noir
A lighter red wine with delicate flavors that's ideal for cooking poultry dishes
like roasted chicken and duck breast.
WHITE WINE:

White wine can be used in cooking in many ways,

including:
• Deglazing: Deglazing a pan with white wine is a simple technique that
can improve the flavor of your food.

• Marinating: Wine can help tenderize meat and keep it moist while
cooking.

• Adding flavor: White wine can add a subtle flavor to your dish. Here
are some ways to use white wine in cooking:

o Sauvignon blanc: This crisp, acidic wine can add a citrusy,

herbaceous flavor to dishes like sautéed fish or creamy risotto.

o Chenin blanc: This versatile wine has vibrant acidity, crispness,

and a range of fruit flavors. It pairs well with sushi.

o Pinot blanc: This sweet wine with notes of almond and apple is
great for white meat dishes like chicken, as well as vegetable-
based dishes and desserts.

o Risotto: The acidity of white wine can cut the richness of the
butter and cheese in risotto, giving it a deeper flavor.

o Bouillabaisse: A dry white wine can be used to create a

flavorful seafood broth for bouillabaisse.
SPARKLING WINE:

Sparkling wines can be used in cooking and cocktails

for a variety of reasons, including:
• Food pairing
Sparkling wines can be paired with many foods because of their bubbles,
acidity, and alcohol content:

• Bubbles: The bubbles can cleanse the palate and contrast with
the texture of rich sauces, fried foods, and puff pastry. They can
also balance out spicy foods.

• Acidity: The acidity can counterbalance salty, oily, and fatty

foods.

• Alcohol content: Lower alcohol wines can pair well with a

wide range of foods, including seafood, vegetarian, and spicy
dishes.

• Fruit forward: Rosé sparkling wines can complement a variety

of cuisines, including Asian, Indian, and Mediterranean.

• Cocktails
Sparkling wines can be used in cocktails such as the French 75, which is made
with gin, lemon juice, simple syrup, and Champagne.
Sparkling wine is made by fermenting wine once in the barrel and then again in
the bottle after adding yeast, sugar, and nutrients for the yeast. The second
fermentation results in the wine becoming naturally sparkling.
DESSERT WINE:

Dessert wine can add sweetness and flavor to both

sweet and savory dishes. Here are some ways to use
dessert wine in cooking:
• Sauces: Marsala can be used to make chicken marsala or a cream-and-
herb sauce.

• Pie fillings: Marsala can be used in mushroom-and-chestnut pie.

• Poaching: Sauternes or muscat can be used to poach fruit like pears.
• Other dishes: Dessert wine can be used in braised meat, stews,
trifles, panforte, syllabubs, and zabaglione.

• Cocktails: Dessert wine can be used in cocktails, such as smoky joe

and Auld alliance.

Dessert wines are best served in smaller servings at a temperature

between 43°F and 46°F. Smaller wine glasses, like port or sherry
glasses, are ideal for serving dessert wine.

Here are some dessert wines that pair well with

specific desserts:
• Ice wine: Pairs well with fruit-based desserts like fresh fruit tarts,
citrusy sorbets, or berry crumbles.

• Spanish Moscatel: Pairs well with chocolate mousse.

• Champagne: Pairs well with caramel desserts.
• Moscato d'Asti: Pairs well with cakes and other treats.
 SPECIAL EQUIPMENT USED IN ORIENTAL CUISINE
1. Wok and Wok Station
The wok is the most essential piece of equipment in a Chinese restaurant. Its
unique shape and high heat capacity make it perfect for stir-frying, deep-frying,
steaming, and braising, which are all common Chinese cooking techniques. A
commercial-grade wok station with powerful burners (often called “jet
burners”) is necessary, the distinct flavor that comes from high-heat cooking.
Multiple burners with varying levels of heat control allow chefs to prepare
several dishes simultaneously, which is crucial during peak hours.

2. Commercial Rice Cooker and Warmer

Rice is a staple in Chinese cuisine, and a high-capacity commercial rice cooker is
essential for any Chinese restaurant. These cookers can produce large
quantities of rice consistently and quickly. A rice warmer is also needed to keep
rice fresh and warm without drying out, ensuring it is ready to serve whenever
needed. This equipment is indispensable for maintaining quality during busy
service periods.

3. Dim Sum Steamer

For restaurants that serve dim sum, a dim sum steamer is a critical piece of
equipment. This usually comes in a multi-tiered design, allowing various dim
sum items like dumplings, buns, and rice rolls to be steamed simultaneously.
Steamers are often made from bamboo or stainless steel and are specifically
designed to evenly cook delicate dim sum items while retaining their moisture
and flavor.

4. Chinese Range Stove

A Chinese range stove is uniquely designed to meet the demands of a Chinese
kitchen. It typically features multiple high-BTU burners, each with its own set of
controls, allowing chefs to cook a variety of dishes at different temperatures.
The stove often includes a built-in water cooling system to manage the intense
heat generated during cooking, preventing the stove from warping and
enhancing [Link]
5. Refrigeration Units
Proper refrigeration is crucial for storing fresh ingredients like vegetables,
meats, seafood, and pre-prepared sauces. Chinese restaurants often need both
walk-in refrigerators for bulk storage and under-counter refrigerators for quick
access to frequently used ingredients. Maintaining the correct temperature is
vital to prevent spoilage and maintain food safety.

6. Chinese Cleaver
The Chinese cleaver, also known as a “chopper,” is a versatile tool that
functions as a chef’s knife, butcher’s knife, and even a scoop for transferring
chopped ingredients. It is used for chopping vegetables, slicing meat, mincing
garlic, and tenderizing meat. A set of cleavers of varying sizes and weights is
essential to handle different types of ingredients efficiently.

7. Deep Fryer
Many popular Chinese dishes, such as spring rolls, fried wontons, and General
Tso’s chicken, require deep frying. A commercial-grade deep fryer allows for
consistent temperature control, ensuring crispy and evenly cooked results.
Fryers with large capacities and built-in filtration systems are ideal for
maintaining oil quality and safety.

8. Soup and Stock Pots

Large soup and stock pots are essential for preparing broths, soups, and sauces
that are a staple in Chinese cooking. These pots, often made of heavy-duty
stainless steel, come in various sizes to accommodate different quantities. They
need to be durable enough to handle long simmering times without scorching
or warping.

9. Noodle Cooker
For restaurants specializing in noodle dishes, a commercial noodle cooker is a
must-have. These cookers come with multiple baskets, allowing chefs to cook
different types of noodles simultaneously without flavor cross-contamination.
They are designed to maintain boiling temperatures even when loaded with
noodles, ensuring quick and consistent cooking.
10. Bamboo Steamers
Bamboo steamers are traditional tools used to steam dumplings, buns, fish,
and vegetables. They are stackable, allowing multiple dishes to be cooked at
once, saving space and energy. The bamboo material imparts a unique aroma
to the food and is also aesthetically pleasing when used for serving.

11. Food Processor and Chopper

A heavy-duty food processor and chopper are essential for quickly chopping
vegetables, grinding meat, and preparing sauces. These machines save time
and ensure consistency in food preparation, which is vital in maintaining the
quality of dishes [Link] restaurant equipment list | Asian restaurant
equipment list

12. Meat Slicer

A commercial meat slicer is needed for efficiently slicing meats like pork, beef,
and duck into thin, uniform pieces. Thinly sliced meat is a key component in
many Chinese dishes, and using a slicer ensures consistency and speed, which
is crucial during peak service times.

13. Ice Machine

An ice machine is necessary for making cold beverages like iced tea, as well as
for food storage and presentation. Fresh ice is essential for both customer
service and food safety, especially for keeping ingredients cool during
preparation.

14. Mandoline Slicer

A mandoline slicer helps in cutting vegetables into thin, even slices, which is
necessary for many Chinese dishes like hot pots and stir-fries. This tool allows
for quick and precise slicing, which is important for both presentation and
cooking time.

15. Steam Rice Roll Maker

For restaurants serving Cantonese cuisine, a steam rice roll maker is needed to
produce fresh cheung fun (steamed rice noodle rolls). This machine ensures
even steaming and creates thin, soft rice sheets that are a staple in dim sum
offerings.
16. Commercial Blender
A commercial blender is essential for preparing sauces, marinades, and chili
pastes. High-powered blenders can handle large volumes and ensure that
ingredients are blended smoothly, which is important for consistency in flavor
and texture.

17. Hot Holding Cabinet

A hot holding cabinet keeps dishes like fried rice, noodles, and stir-fries warm
until they are ready to be served. This equipment is particularly useful for
banquet-style service or handling large orders where timing and coordination
are essential.

18. Steam Table

A steam table is used to keep cooked dishes warm and ready for serving,
making it ideal for buffet-style service. The steam helps maintain the moisture
and temperature of the food, ensuring a fresh and appealing presentation.

19. Point of Sale (POS) System

A modern POS system is crucial for managing orders, inventory, and customer
preferences. It should be able to integrate with online ordering platforms,
manage reservations, and provide detailed reports that help in analyzing sales
trends and improving service.

20. Heat Lamps

Heat lamps are used to keep dishes warm after they are prepared and before
they are served. This is particularly important for fried items that need to
remain crisp and hot, such as spring rolls and Peking duck.

21. Sushi Display Case

For Chinese restaurants that also offer sushi or cold appetizers, a sushi display
case helps in keeping these items fresh and well-presented. It is usually
refrigerated to maintain the correct temperature for raw fish and other
perishable [Link] restaurant equipment list | Asian restaurant
equipment list
22. Sauce Dispensers
Chinese cuisine relies heavily on a variety of sauces, such as soy sauce, hoisin
sauce, and chili oil. Sauce dispensers ensure portion control and help maintain
consistency in flavor while speeding up the preparation process.

23. Bain Marie

A bain-marie (water bath) is essential for keeping sauces, soups, and other
liquid dishes warm without overcooking them. It is particularly useful for buffet
setups or when there is a need to hold dishes at a safe serving temperature.

24. Stainless Steel Work Tables

Stainless steel work tables are crucial for preparing ingredients, cutting
vegetables, and assembling dishes. They are durable, easy to clean, and help in
maintaining a hygienic environment, which is vital for food safety.

25. Commercial Dishwasher

A commercial dishwasher is indispensable for maintaining hygiene standards in
a restaurant. It quickly cleans and sanitizes dishes, utensils, and cookware,
ensuring a constant supply of clean items during busy hours.

26. Chinese BBQ Oven

A Chinese BBQ oven is used to prepare traditional dishes like Peking duck and
char siu (BBQ pork). These ovens are designed to cook meat evenly while
achieving the distinctive flavors and textures that are characteristic of Chinese
BBQ.

27. Cold Storage Display Cases

Cold storage display cases are used to showcase ready-made cold dishes,
salads, and desserts. They are also helpful for grab-and-go items, helping to
increase sales by encouraging impulse purchases.

28. Waste Management System

A waste management system is necessary to maintain cleanliness and comply
with health regulations. This includes bins for general waste, recycling, and
composting to manage waste effectively and sustainably.
29. Security and Surveillance System
A security system with cameras and alarms is important for protecting the
restaurant, employees, and customers. It helps deter theft, monitor staff
performance, and ensure a safe dining environment.

30. Temperature Control Devices

Thermometers and temperature probes are essential tools for ensuring that
food is stored, cooked, and served at the correct temperatures. This is crucial
for maintaining food safety and quality, especially for dishes that require
precise cooking temperatures.
USES OF FRUITS AND VEGITABLE IN ORIENTAL CUISINE
In Oriental cuisine, fruits and vegetables are widely used to add flavor, texture,
and nutritional value to dishes, often appearing as key ingredients in stir-fries,
soups, salads, pickles, and even desserts, with specific vegetables like bok choy,
napa cabbage, mushrooms, lotus root, and fruits like lychee, mango, and
dragonfruit commonly utilized depending on the regional style; they can be
stir-fried, steamed, pickled, or used raw depending on the dish.

Key points about fruit and vegetable usage in Oriental

cuisine:
• Variety of textures:
Different vegetables are chosen to provide contrasting textures, like crunchy
carrots, tender greens like spinach, and crisp water chestnuts.

• Flavor profiles:
Fruits and vegetables add sweetness, acidity, and umami depending on the
type used, with citrus fruits like lime and orange often used for acidity, while
vegetables like shiitake mushrooms add umami depth.

• Regional variations:
Different regions within Oriental cuisine have their own signature fruits and
vegetables:

• Chinese: Bok choy, napa cabbage, mushrooms, bamboo shoots,

lotus root

• Japanese: Daikon radish, Japanese cucumber, shiitake

mushrooms

• Korean: Kimchi (made with cabbage, radish), napa cabbage,

green onions

• Thai: Green beans, lemongrass, galangal, chili peppers

Some common examples of fruit and vegetable uses in
Oriental cuisine:
• Stir-fries: Broccoli, carrots, snap peas, bell peppers, mushrooms, baby
corn

• Soups: Napa cabbage, bok choy, tofu, winter melon, lotus root
• Salads: Cucumber, bean sprouts, daikon radish, cherry tomatoes
• Pickles: Cabbage, carrots, radish (kimchi)
• Desserts: Mango, lychee, papaya, dragonfruit
Specific uses of fruits in Oriental cuisine:
• Sweet dishes:
• Mango sticky rice: A classic Thai dessert featuring ripe mango with
sticky rice.
• Fruit soups: Sweet soups made with fruits like lotus seeds, longan,
and lychee.
• Candied fruits: Fruits like kumquats, apricots, and hawthorn are
often candied and used as toppings or snacks.
• Fruit salads: Fresh fruit combinations with a light dressing,
sometimes with added coconut.
• Fruit compotes: Fruits cooked in a light syrup
• Savory dishes:
• Citrus marinades: Lime, orange, and pomelo juice used to
marinate meats and seafood for added acidity.
• Fruit chutneys: Spiced chutneys with fruits like mango, pineapple,
and papaya
• Stir-fries: Adding fruits like pineapple or pear for a sweet and
tangy element
• Salad dressings: Using fruit like pomegranate or citrus for a vibrant
flavor profile
 Common fruits used in Oriental cuisine:
• Tropical fruits: Mango, lychee, longan, rambutan, pineapple, jackfruit
• Citrus fruits: Orange, tangerine, pomelo, lime
• Stone fruits: Peach, apricot
• Other fruits: Pear, apple, persimmon, guava, banana, pomegranate
 Specific uses of vegetables in Oriental cuisine:
• Stir-frying:
• Most commonly used method, where vegetables like broccoli, carrots,
snap peas, bell peppers, and mushrooms are quickly cooked with a small
amount of oil to retain their crisp texture.
• Soups and broths:
• Leafy greens like spinach, Chinese cabbage, and water spinach are often
added to soups for depth of flavor and nutrition.
• Salads:
• Fresh vegetables like cucumber, bean sprouts, shredded carrots, and
napa cabbage are used in refreshing salads with a light dressing.
• Stuffed dishes:
• Vegetables like eggplant, bell peppers, and mushrooms can be stuffed
with meat or vegetarian fillings.
• Garnishing:
• Thinly sliced vegetables like carrots, scallions, and cilantro can be used as
a decorative garnish on dishes.

Some key vegetables commonly used in Oriental

cuisine:
• Bok Choy: A mild-tasting green leafy vegetable often stir-fried or added
to soups.
• Broccoli: Widely used in stir-fries and can be served with meat or as a
vegetarian dish.
• Chinese Cabbage: A large cabbage variety used in soups, stir-fries, and
salads.
• Water Spinach: A leafy green with a slightly peppery taste, frequently
stir-fried.
• Bamboo Shoots: A crunchy vegetable with a unique flavor, often used in
stir-fries or salads.
• Lotus Root: A crunchy root vegetable with a mild flavor, commonly sliced
and stir-fried.
• Mushrooms: Various types of mushrooms, like shiitake and oyster
mushrooms, are used extensively in cooking.
• Carrots: A versatile vegetable used in both stir-fries and soups.
 INDONESIAN CUISINE
Indonesian cuisine, especially from Southeast Asia, is known for its rich and
diverse flavors. The cuisine of Indonesia is influenced by various cultures,
including Chinese, Indian, Middle Eastern, and European cuisines, making it a
vibrant and unique culinary experience.
Some common ingredients in Indonesian cuisine include coconut milk, spices
like turmeric, ginger, and lemongrass, as well as ingredients like palm sugar,
tamarind, and peanuts. Rice is a staple in Indonesian dishes, and you'll find a
variety of dishes like Nasi Goreng (fried rice), Satay (grilled skewers), and
Rendang (a flavorful beef stew).
Indonesian cuisine is also famous for its use of aromatic herbs and spices,
creating dishes that are both fragrant and delicious. The balance of sweet,
savory, and spicy flavors is a hallmark of Indonesian cooking.
If you get a chance to try Indonesian cuisine, don't miss out on dishes like
Gado-Gado (vegetable salad with peanut sauce), Soto Ayam (chicken soup),
and of course, Dadar Gulung for a sweet treat!
Have you ever tried Indonesian cuisine before, or are you excited to explore
more about it? Let me know if you want to know about any specific Indonesian
dishes!
 MENU

GODO-GADO SALAD
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SOTO AYAM SOUP
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NASI GORENG
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DADAR GULUNG
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Sure! Here’s a simple recipe for Gado-Gado salad:

### Gado-Gado Salad Recipe

#### Ingredients:
- Vegetables:
- 1 cup cabbage, shredded and lightly blanched
- 1 cup green beans, trimmed and lightly blanched
- 1 cup carrots, julienned or sliced
- 1 cucumber, sliced
- 1 cup bean sprouts, lightly blanched
- 2 medium potatoes, boiled and cubed

- Protein:
- 200g tofu, fried or steamed
 - 200g tempeh, fried or steamed
- 2 hard-boiled eggs, halved (optional)

- Peanut Sauce:
- 1 cup roasted peanuts (or ½ cup peanut butter)
- 2 cloves garlic, minced
- 1-2 red chilies (adjust to taste)
- 3 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons lime juice
- ½ cup water (adjust for consistency)
- Salt, to taste

- Garnishes:
- Fried shallots
- Sliced chilies (optional)
- Fresh cilantro or basil (optional)

#### Instructions:

1. Prepare the Vegetables:

- Blanch the cabbage, green beans, and bean sprouts in boiling water for
about 2-3 minutes, then immediately transfer them to an ice bath to stop the
cooking process. Drain and set aside.
- Boil the potatoes until tender, then cube them.

2. Prepare the Protein:

- Fry or steam the tofu and tempeh until golden brown. If frying, make sure to
drain excess oil on paper towels.

3. Make the Peanut Sauce:

- In a blender or food processor, combine the roasted peanuts (or peanut
butter), minced garlic, red chilies, sweet soy sauce, lime juice, and a pinch of
salt. Blend until smooth.
- Gradually add water to achieve your desired consistency. Taste and adjust
seasoning if needed.

4. Assemble the Salad:

- On a large platter or individual plates, arrange the blanched vegetables,
potatoes, tofu, and tempeh. You can also add the hard-boiled eggs if using.
- Drizzle the peanut sauce generously over the salad.

5. Garnish:
- Top with fried shallots, sliced chilies, and fresh herbs if desired.

6. Serve:
- Serve the Gado-Gado salad immediately, and enjoy!
Sure! Here’s a simple recipe for Soto Ayam:

### Ingredients:
- For the broth:
- 1 whole chicken (about 1.5 kg), cut into parts
- 2 liters of water
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 3-4 slices of galangal
- Salt to taste

- For the spice paste:

- 4 cloves of garlic
- 6 shallots
- 1 inch of ginger
- 1 inch of turmeric (or 1 tsp turmeric powder)
- 1 tsp coriander seeds
- 1 tsp white pepper
- 1-2 red chilies (adjust to taste)

- For serving:
- 200g glass noodles, soaked in hot water
- Hard-boiled eggs, halved
- Bean sprouts
- Chopped scallions
- Fried shallots
 - Lime wedges
- Sambal (chili paste) for extra spice

### Instructions:

1. Prepare the Broth:

- In a large pot, combine the chicken parts and water. Bring it to a boil, then
reduce the heat to simmer.
- Add lemongrass, kaffir lime leaves, galangal, and salt. Let it simmer for
about 30-40 minutes until the chicken is cooked through.

2. Make the Spice Paste:

- While the chicken is cooking, blend the garlic, shallots, ginger, turmeric,
coriander seeds, white pepper, and red chilies into a smooth paste using a bit
of water if necessary.

3. Combine:
- Once the chicken is cooked, remove it from the pot and set it aside to cool.
Strain the broth to remove the spices and herbs, then return the clear broth
to the pot.
- Heat some oil in a pan and sauté the spice paste until fragrant. Add it to
the broth and let it simmer for another 10-15 minutes.

4. Shred the Chicken:

- Once the chicken is cool enough to handle, shred the meat into bite-sized
pieces and discard the bones.
 5. Serve:
- In a bowl, place a portion of glass noodles, shredded chicken, and some
bean sprouts. Ladle the hot broth over the top.
- Garnish with halved hard-boiled eggs, chopped scallions, fried shallots,
lime wedges, and sambal on the side.

Enjoy your homemade Soto Ayam! It’s a comforting and flavorful dish perfect
for any occasion. Let me know if you have any questions or need more tips!
 Sure! Here’s a simple recipe for Nasi Goreng (Indonesian
Fried Rice):

### Ingredients:
- 2 servings of cooked white rice (preferably cold, leftover rice works best)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1-2 red chilies, sliced (to taste)
- 1 egg (optional)
- 100g chicken or shrimp, diced (optional)
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Chopped green onions for garnish
- Cucumber pickles and crackers for serving

### Instructions:

1. Preparation:
- Gather all ingredients. If using chicken or shrimp, make sure they are
diced.

2. Cooking:
- Heat vegetable oil in a large pan over medium heat.
 - Sauté minced garlic and shallot until fragrant and golden brown.
- If…

Sure! Here’s a simple recipe for Dadar Gulung, a popular Indonesian dessert:

### Ingredients:

#### For the Crepes:

- 1 cup all-purpose flour
- 1 cup coconut milk (or regular milk)
- 1/2 cup water
- 1/4 teaspoon salt
- A few drops of green food coloring (optional)

#### For the Filling:

- 1 cup grated fresh coconut (or desiccated coconut)
- 1/2 cup palm sugar (or brown sugar), grated
- A pinch of salt
- 1/2 teaspoon pandan extract (optional, for flavor)

### Instructions:

#### Making the Filling:

1. Prepare the Filling:
- In a pan over low heat, combine grated coconut, grated palm sugar, a
pinch of salt, and pandan extract if using.
 - Cook for about 5-7 minutes, stirring occasionally until the sugar dissolves
and the mixture is well combined. Remove from heat and let it cool.

#### Making the Crepes:

2. Prepare the Crepe Batter:
- In a mixing bowl, combine all-purpose flour, coconut milk, water, salt, and
green food coloring (if using). Whisk until smooth and well combined.

3. Cook the Crepes:

- Heat a non-stick pan over medium heat and lightly grease it with oil.
- Pour a ladleful of the batter into the pan, swirling it to cover the bottom
evenly.
- Cook for about 2 minutes until the edges lift and the surface is set. Flip and
cook for another minute. Repeat with the remaining batter, stacking the
crepes on a plate.

#### Assembling Dadar Gulung:

4. Fill the Crepes:
- Take one crepe and place a spoonful of the coconut filling in the center.
- Fold the sides over the filling and roll it up tightly to form a cylinder.

5. Serve:
- Repeat with the remaining crepes and filling.
- Serve the Dadar Gulung at room temperature, and enjoy!

This delicious dessert is sweet and has a lovely coconut flavor. If you have any
questions or need further assistance, feel free to ask!