Application letter,

Dear Sir/Madam

Having heard that there is an excited vacancy for Sales Manager, I am interested to join at your established organization and a copy of my curriculum vitae is enclosed.

I am currently working as a Sales Executive and completely have previous background at Sales Department in one of Asia chain resort.  With impeccable standards of hotel and villa experience, have an excellent eye for detail and the ability to bring out the best in your team.

Though it would be my third experience in the hospitality industry, the kind of work in which your consulate is engaged particularly interests me and I would welcome the opportunity to join your excellent company.

I shall be pleased to provide any further information you may need and hope I may be given the opportunity of an interview.

Yours sincerely,

N.traditional sauce

Recipe 1. Sambal Paste20 pieces of red chili, seeded. 1 tablespoon shrimp paste grilled (fried). 2 pieces of lime (take the water). 1 large tomato fruit. salt. sugar.Method: mix and blend all ingredients.
Recipe 2. Sambal Paste5-6 red chilies. 5 red onions. 1 piece of shrimp paste. salt. a little sugar. lime.Method: Chop the chilies into 2-3 pieces. Peel onions, leave whole. Fry onions and peppers with a little oil until cooked. Fried shrimp paste. Crushed / puree all ingredients. Season a little lime water. Mix well.
Recipe 3. Sambal PasteMaterial:
2 pieces of red chilli4 pieces of red chili2 cloves garlic2 cloves shallots1 / 2 red tomatoessalt to taste1 teaspoon shrimp paste cooked2 pieces of lime leaves, thinly sliced
How to make1. Fry all ingredients 1 / 2 ripe except lime leaves and shrimp paste2. Blend all ingredients and serve
NotesServe with fried chicken, tempegoreng and vegetables.

M.traditional breakfest

Pecel is the typical food in Mojokerto East Java Indonesia made of vegetable stew of spinach, bean sprouts, long beans, basil, leaves turi, Krai (a type of cucumber) or other vegetables are served with sauce doused pecel. The concept is similar to pecel dish salad dishes from Europe. Both use fresh vegetables as main ingredients and uses toppings. The difference is, if a salad using mayonnaise as a topping, then use the sambal pecel pecel. The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as lime leaves, garlic, tamarind, pepper and salt. Pecel often served with peanut peanut brittle, peanut brittle plates of shrimp or rice. Also pecel also usually served with warm white rice plus chicken or jerohan. How can the presentation of the plate or in a folded leaf, called Pincuk. This dish is similar to the gado-gado, although there are differences in the materials used. Pecel spicy flavor that characterizes the sting of this cuisine.

Simak

Baca secara fonetik

L.pepes

Pepes is a way of processing food (usually for fish) with the help of banana leaves to wrap fish and its marinade. How to make herbs and spices are blended and added basil, tomatoes, and peppers dibalur / clad with gold fish that had been cleaned. All then wrapped in banana leaves and embeddable with 2 pieces of small bamboo at each end. The bundle is then burned (roasted) on the fire or embers from charcoal to dry.

Simak

Baca secara fonetik

K.Traditional Crispy

. Banana chips are a crunchy snacks like potato chips. Much is made of bananas to be cooked first (plantains). Chips usually are made from less mature fruits with a frying slices in the oil-Intersection.
There are several types of banana chips:- Banana?: This is a banana cut into slices and then dried under the sun or using artificial devices.- Delicious banana chips: This is the banana slices in advance which have been dried for a short time (eg 5-6 hours) until the texture is somewhat elastic. It is difficult to determine how long it takes to drying because bananas have a water content different. Better to try with trial and error. Once dry, sliced bananas fried in hot oil until golden brown. Then squeezed to remove excess oil, and then given a variety of flavors.- Sweet banana chips: This is the banana slices that have been soaked or dipped in sugar syrup or honey.
The market for banana chips may be especially school children. Label, design, and promotional materials can be tailored to this target group.

J.traditional food

Know Tech is one of the typical food of Surabaya city.Tech Know consisted of half-baked tofu cut into small pieces with scissors, half-baked fries, bean sprouts, sliced cucumber diced long (like pickles) and crackers. All were then doused with a marinade made of paste, boiled water to taste (do not be too watery), peanuts, chilies and garlic. Used recommended Petis paste from Sidoarjo, because it feels more comfortable and original line of origin area (directly adjacent to the Sidoarjo Surabaya).
Tech Know Named because of scissors used for cutting food ingredients (tofu, potatoes, eggs) continue sounded like cut, although the food has been cut, so that such sounds .. tek tek tek ...
In some variations that exist in Jakarta, the seller Tofu Tofu Eggs Tech also provides, by frying him with an egg batter.

I.Traditional soup

Rawon atau nasi rawon (karena selalu disajikan dengan nasi) adalah menu berupa sup daging dengan bumbu khas karena mengandung kluwek. Rawon, meskipun dikenal sebagai masakan khas Jawa Timur (seperti Surabaya), dikenal pula oleh masyarakat Jawa Tengah sebelah timur (daerah Surakarta).
Daging untuk rawon umumnya adalah daging sapi yang dipotong kecil-kecil. Bumbu supnya sangat khas Indonesia, yaitu campuran bawang merah, bawang putih, lengkuas (laos), ketumbar, serai, kunir, lombok, kluwek, garam, serta minyak nabati. Semua bahan ini (kecuali serai dan lengkuas) dihaluskan, lalu ditumis sampai harum. Campuran bumbu ini kemudian dimasukkan dalam kaldu rebusan daging bersama-sama dengan daging. Warna gelap khas rawon berasal dari kluwek.
Rawon disajikan bersama nasi, dilengkapi dengan tauge kecil, daun bawang, kerupuk, dan sambal.

H.Traditional lauk

Tempe Penyet is typical Indonesian food from East Java. This food is made from soybean soaked in broth with seasoning salt and coriander. Tempe is then fried and served with chili sauce after cooking. Penyet name comes from the Java language, which means "pulverized". This refers to the tempeh is a little crushed and pulverized with sauce before serving.

G.traditional drinks

Kolak or Kolek is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf (P. amaryllifolius) for flavour. In some versions, mung beans are also used, and cooked till soft. Banana may be added to this base, the dish then being known as kolek pisang. Pumpkin, sweet potato, jackfruit, plantain and/or cassava, and sometimes pearl tapioca may also be added. It is served either hot (especially if freshly cooked) or cold. Kolak is popular during the holy month of Ramadan, and is usually served cold during Iftar.

F.Traditional Drinks

 KOLAK

Kolak or Kolek is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf (P. amaryllifolius) for flavour. In some versions, mung beans are also used, and cooked till soft. Banana may be added to this base, the dish then being known as kolek pisang. Pumpkin, sweet potato, jackfruit, plantain and/or cassava, and sometimes pearl tapioca may also be added. It is served either hot (especially if freshly cooked) or cold. Kolak is popular during the holy month of Ramadan, and is usually served cold during Iftar.

E.Traditional Cakes

klepon (pronounced Klê-pon) is a traditional Indonesian rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid gula jawa (palm sugar), and rolled in grated coconut. Klepon is green because it is flavored with a paste made from the pandan or dracaena plant whose leaves are used widely in South East Asian cooking.
In other parts of Indonesia, such as Sumatra, klepon is called as onde-onde. While in Java onde-onde is refer to rice cake ball coated with sesame seeds filled with sweet greenbean paste. Klepon, along with getuk and cenil usually eaten as morning or afternoon snacks. To eat klepon must be careful because freshly-boiled one usually contains hot palm sugar liquid that will pop out in a bite.

dawet

Aloe Vera Dawet
Aloe vera + 10 pieces5-6 lime fruit
5 ½ coconut milk from coconuts
Pandan leaf
Brown sugar / syrup
Ice cubeAloe vera peeled and cut into dice-shaped. Then soaked with lime juice for three days. Every day, lemon juice replaced and washed. Heat the coconut milk, add the pandan leaves and chill. Brown sugar mixed with water, heat, then strain and chill. Prepare a cup / bowl. Insert pieces of aloe vera cubes, ice cubes and pour the coconut milk, add the brown sugar / syrup. Dishes for 10 people.

D.Handacraft

C.Traditional play

Congkak 
Congkak game using the game board has 14 holes and two holes larger parent. Played by two people. One hole is located on the tip of the parent board and the other parent hole located on the other end. In between there are two holes holding the line that each line contains seven holes whose numbers 14th-hole.

B.special food

ONDE_ONDE

 Onde-Onde is a kind of snack cakes a popular market in Indonesia. This cake is very popular in the area known as the city of Mojokerto Onde-Onde from Majapahit era. Onde-Onde can be found in traditional markets or sold on street vendors. Onde-Onde are also popular, especially in Chinatown in both Indonesia and abroad.

Onde-Onde made of glutinous rice flour or flour-fried or boiled and the surface is paved / dibalur with sesame seeds. There are a variety of variations, the best known are Onde-Onde made of glutinous rice flour and green bean paste filled therein. Another variation is only made from wheat flour and colored on the surface like a white, red, or green Onde-Onde known as wheat, which is the typical Onde-Onde from the town of Mojokerto.

A.Industry In Mojokerto Regency

Industry Rambak Bangsal

Visiting the Mojokerto regency, if not brought ole-ole rambak Ward, a lot of local tourists have not afdol rate. Power of imagery that makes rambak Ward is very popular at the national level, even chips made from cow skin has been imaged as one of the industry icon Kab. Mojokerto. One fairly successful businessman rambak Mujaidun villagers, Mr Kauman RT. Ward 02 district Mojokerto regency. Owner crackers rambak "Dian Putri Jaya" This started its business since 1996, known quite shrewd in business rambak. He started this business with a capital of only 400,000, in 2000 and with six employees. Currently he is allowed to dikatakn successful business, with the aid ± 36 employees and with capital Rp.50.000.000, 2000 he was able to get the profit up 12%. Dad's distribution rambak Mujaidun cracker has been up to Gresik, Kediri, and also outside of Java. If we want to enjoy this rambak crackers, we need not spend too deep, just by Rp.55.000, 00/kg only have we can enjoy the typical food court directly gurihnya this Mojokerto. Even we are also biased enjoy fry she called crackers rambak itself only by buying krecek rambak worth 50.000, 00/kg.