PROCEDUR TEXT

 

Name: Khansa Fauziyah

No. Id : 222122134

Day 1 Saturday Date : 29 April 2023
Time	19.00-21.00
Title	1. Nashville Hot Chicken 2. Blueberry Smoothie 3. Milkshake
Sources	https://www.delish.com/cooking/g2150/comfort-food
Materials/Ingredients	1. Ingredients FOR THE CHICKEN ·         3 to 4 lb. bone-in skin-on chicken breasts, wings, and thighs ·         Kosher salt ·         Freshly ground black pepper ·         2 c. whole milk or buttermilk ·         3 large eggs ·         1 tbsp. hot sauce ·         2 c. all-purpose flour ·         2 tsp. paprika ·         1 tsp. cayenne pepper ·         4 c. vegetable oil, for frying FOR SPICY OIL ·         4 tbsp. cayenne pepper ·         2 tbsp. brown sugar ·         1 tbsp. paprika ·         1 tsp. garlic powder ·         1 tsp. chili powder ·         1 tsp. kosher salt
	2. Ingredients ·         1 c. fresh blueberries ·         1 c. frozen blueberries ·         1 tbsp. maple syrup ·         1 tbsp. almond butter ·         2 c. oat milk ·         1 c. loosely packed baby spinach ·         Pinch kosher salt
	3.  Ingredients FOR THE ULTIMATE VANILLA MILKSHAKE ·         4 large scoops (about 1 1/2 c.) vanilla ice cream ·         1/4 c. milk ·         Whipped topping, for garnish ·         Sprinkles, for garnish ·         Maraschino cherry, for garnish
How to make it	1.    Step 1 In a large bowl, season chicken generously with salt and pepper. Cover with plastic wrap and let chill in fridge 3 hours or up to overnight. Step 2 Line a large rimmed baking sheet with a metal rack. In a shallow bowl, whisk together milk, eggs, and hot sauce. In another shallow bowl, whisk together flour, paprika, and cayenne. Pat chicken dry, then dredge in flour mixture, then milk mixture, then flour mixture again, and place on wire rack. Repeat until all chicken is breaded.  Step 3 In a large pot, heat oil until a candy thermometer inserted into pot reads 350°. Working in batches, fry chicken until golden, about 6 to 8 minutes. Scoop out 1/2 cup hot oil, and let remaining oil cool in pot before discarding.  Step 4 Make spicy oil: In a large heatproof bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt. Pour in reserved hot frying oil and whisk to combine. Brush over chicken before serving.
	2. In a high-powered blender, combine all ingredients and blend until smooth.
	Step 1 In a blender, blend together ice cream and milk.  Step 2 Pour into a glass and garnish with whipped topping, sprinkles, and a cherry.
New Vocabularies found	Cayenne pepper, discarding, rimmed, dredge, pat, metal rack, breaded
Comments	Its trully helps how to cook dishes or meal from another country.

 

Day 2 Monday Date :12 May 2023
Time	19.00-21.00
Title	1. Kue Dadar 2. Gado-gado 3. Spicy Beef Sambal Noodles
Sources	https://www.marionskitchen.com/
Materials/Ingredients	1.      Ingredients ·   6 pandan leaves* ·         ¼ cup caster (superfine) sugar ·         ½ cup plain (all-purpose) flour §  pinch of salt ·         2 eggs ·         1 cup coconut milk ·         2 tsp vegetable oil, plus extra for cooking Coconut filling ·         100g (3.5 oz) palm sugar*, shaved ·         1/3 cup water ·         2 pandan leaves, bruised and tied in a knot ·         200g (7 oz) fresh grated coconut (you could also buy it frozen, then thaw it first) ·         1/4 tsp salt
	2. ·         4 baby potatoes, cut into wedges ·         1 tsp vegetable oil ·         ¼ tsp sea salt ·         200g (7 oz) green beans, trimmed ·         4 eggs, soft boiled, peeled, halved ·         2 cups finely shredded red cabbage ·         2 cups baby spinach ·         1 cup bean shoots ·         1 cucumber, sliced Chicken skewers ·         750g (10.5 oz) chicken thigh fillets, cut into small chunks ·         1 tsp ground turmeric ·         ½ tsp white pepper ·         1 tbsp fish sauce ·         1 tbsp vegetable oil Peanut sauce ·         2 tbsp smooth peanut butter ·         ¼ cup (2 fl oz) coconut milk ·         3 tbsp lime juice ·         1 tbsp fish sauce ·         1 garlic clove, roughly chopped ·         1 red chilli, finely chopped ·         1 tbsp finely shaved palm sugar (or white sugar)
	3. ·         2 tbsp vegetable oil  ·         500g (1 lb) beef mince  ·         4 garlic cloves, finely chopped  ·         1 onion, finely diced  ·         4 tomatoes, diced  ·         375g (13 oz) dried rice stick noodles  ·         finely sliced spring onion (scallions), to serve  ·         chilli flakes, to serve (optional)    Stir-fry sauce:  ·         3 tbsp oyster sauce  ·         2 tbsp sambal oelek or Chinese chilli garlic paste  ·         2 tsp dark sweet soy sauce
How to make it	1. For the coconut filling, combine the palm sugar, water and pandan leaves in a small saucepan over medium heat. Bring to the boil, stirring occasionally, then cook for 1–2 minutes or until the sugar has dissolved. Stir in the coconut, then cook, stirring occasionally, for another 3–4 minutes or until the liquid is quite reduced but still a little visible in the base of the pan; you don’t want the coconut to be completely dry. Stir in the salt. Empty out coconut mixture into a bowl and set aside to cool to room temperature.    ·      Using kitchen scissors or a knife, cut the pandan leaves into small pieces. Combine in a food processor or blender with ½ cup water, then process until the pandan is very finely minced and a bright green liquid forms. Strain the mixture well into a sieve lined with cheesecloth. Using clean hands, firmly squeeze the solids so they release as much liquid as possible. Discard the solids. ·        In a large bowl, combine the caster sugar, flour and salt. In a separate bowl lightly whisk ¼ cup of the pandan liquid (freeze the rest for another use – it’ll last for 2–3 months), eggs and coconut milk. Whisk the pandan mixture into the flour mixture until a smooth, light batter is formed. ·   Heat a 16.5cm/ 6 1/2 inch (base measurement), heavy-based frying pan (a non-stick version will be your best friend here) over medium-low heat. Brush the base very lightly with oil, using kitchen towel to wipe off any excess. Ladle a ¼ cup of the batter onto the pan, swirling as it sets. Cook for 2–3 minutes or until the pancake looks dry on top. You don’t want ANY colouring at all, so keep a close eye on it. Using a metal spatula, loosen the edges of the pancake, taking care as the pancakes are a little fragile and the pan is hot, then turn over. Cook for another 30 seconds to cook through. Remove to a plate. Repeat with the remaining batter, wiping the pan occasionally with a little extra oil if necessary. Cool the stacked, cooked pancakes to room temperature.   ·         Remove and discard the pandan leaves from the coconut filling. Working with one pancake at a time, place 1 slightly heaped tablespoon of the coconut filling not quite in the middle of each, forming it into an even line about 10cm (4”) long and using your fingers to neaten it. Fold the sides of the pancake over the filling, then roll the pancake up to form a neat, even log (watch the video for the technique). Kueh dadar are best served on the day they are made.   *Notes: – Also called ‘screwpine’, pandan leaves are often referred to as the ‘vanilla of Asia’. It’s the juices in the leaves that give the fantastic colour and that alluring, perfume-y flavour. If you can’t get fresh pandan, in a pinch you can use pandan essence (maybe 1½ tsp) plus a few drops of green food colouring to approximate the fresh thing. Sometimes you can find frozen fresh leaves at Asian stores. – It’s worth finding good-quality Malaysian palm sugar (gula melaka) for this recipe although you could also use Indian jaggery if that’s easier to find. Both of these sugars have a rich, deep flavour that is unmistakable.
	2. Step 1: Preheat the oven to 180C/350F. Place the potatoes onto a lined baking tray, then drizzle with the oil and season with salt. Roast for 45 minutes until soft and deep golden brown. Set aside to cool.   Step 2: Meanwhile, to make the chicken skewers, place all ingredients In a medium-sized mixing bowl and mix well until meat is evenly coated. Thread chicken pieces onto soaked bamboo skewers, then transfer to a clean plate to marinate for 10 minutes while you make the sauce Step 3: For the peanut sauce, place all of the ingredients in the bowl of a small food processor and blitz until very smooth. Place into a separate bowl or pouring jug and set aside. Step 4: Add the beans to a large saucepan of boiling water and cook for 2 minutes until tender. Use a small strainer to transfer beans to a large bowl of iced water to stop them cooking (this technique is called blanch and refresh). Once cooled down, remove from the iced water and set aside. Preheat a chargrill plate or cast-iron skillet on the stove top over a medium-high heat. Drizzle with a little oil and fry off chicken skewers for about 5 minutes until you see some nice colour and caramelisation. Flip the skewers and cook on the other side for a further 5 minutes, or until chicken is fully cooked all the way through. Peel and slice the eggs in half. Arrange the chicken skewers, eggs, potato, beans, cabbage, spinach, bean shoots and cucumber on a large platter. To serve, drizzle over the peanut sauce..
	3. Step 1: For the stir-fry sauce, mix the ingredients in a small bowl.  Step 2: Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef and spread it out in the pan. Leave it to sear for 5-6 minutes or until very darkly coloured. Then mix and break up the beef with your spatula. Now add the garlic and onion and stir-fry for another 2 minutes. Add the tomatoes and simmer for 15 minutes.  Step 3: In the meantime, cook the noodles until just al dente. If the sauce is not ready, rinse them under cold running water to stop them cooking. If the sauce is ready, transfer them straight into the sauce.  Step 4: Toss the cooked noodles through the sauce. Divide among serving bowls and sprinkle with spring onions and chilli flakes, if using
New Vocabularies found	Toss, chicken skewers, spinach, blitz, poring jug,
Comments	It’s from Indonesian cuisine, the traditionally characteristic of Indonesian. To vegetables, snack/dessert, and especially don’t forget sambal ulek. Then, I knew many ingredients who I didn’t previously.

 

Day 2 Monday Date :30 April 2023
Time	19.00-21.00
Title	1.Korean-style Onion Rings 2.Easy Korean Kimchi 3.Easy Bibimbap Bowl
Sources	https://www.marionskitchen.com/
Materials/Ingredients	1. ·         vegetable oil, for deep frying ·         4 large brown onions, peeled, trimmed, sliced into 1cm (⅜”) thick rings ·         ¾ cup cornflour (cornstarch)          ·         Spicy sprinkle: ·         2 tsp gochugaru* ·         1 tsp chilli powder ·         ½ tsp black sesame seeds ·         1 chicken stock cube, crumbled ·         1 tbsp sea salt   ·         BBQ mayo: ·         3 tbsp whole egg mayonnaise ·         3 tbsp BBQ sauce   ·         Beer batter: ·         400g (14 oz) plain (all-purpose) flour, put in the freezer for 15 minutes before using ·         3 tsp baking powder ·         ½ tsp gochugaru ·         ¼ tsp curry powder ·         320ml (11 fl oz) cold beer ·         280ml (9.5 fl oz) cold soda water
	2. ·         1 (about 1kg/2.2 lb) Chinese cabbage, also known as Napa cabbage or wombok  ·         1/3 cup sea salt   ·         ¼ cup fish sauce  ·         1/3 cup Gochugaru*  ·         5 garlic cloves, chopped  ·         1 tbsp chopped fresh ginger  ·         1 tbsp white sugar  ·         1 pear, peeled, chopped  ·         1 medium (about 250g/9 oz) daikon, peeled, julienned  ·         3 spring onions (scallions), sliced into roughly 4cm batons
	3. ·         ¼ cup light soy sauce ·         2 tbsp mirin ·         1 tsp sesame oil ·         1 tsp toasted sesame seeds, lightly crushed ·         450g (1 lb) rib-eye steak (or any kind of tender cut e.g. sirloin, rump, scotch fillet) ·         4 tbsp peanut oil ·         3 garlic cloves, finely chopped ·         2 tsp finely grated ginger ·         100g (3.5 oz)  fresh shiitake mushrooms, sliced ·         150g (5 oz)  shredded carrots ·         150g (5 oz)  baby spinach leaves ·         50g (1.7 oz)  bean shoots or pea shoots ·         4 eggs ·         4 cups cooked short grain rice ·         Kimchi, sliced cucumber and sesame seeds, to serve Gochujang sauce ·         ¼ cup gochujang paste* ·         2 tbsp mirin ·         2 tsp light soy sauce ·         2 tsp sugar ·         2 tsp sesame seeds
How to make it	1. Step 1: Mix all of the ingredients for the spicy sprinkle together in a small bowl. Set aside for later. Step 2: For the BBQ mayo, mix the ingredients together and set aside until ready to serve. Step 3: To start the batter, whisk together the cold plain flour, baking powder, gochugaru and curry powder in a large bowl. Place some paper towel over a baking rack set over a baking tray. Step 4: Heat enough vegetable oil to deep fry in a large, deep frying pan or wok over high heat.                                  While the oil is coming to temperature, toss together the onion rings and cornflour in a large bowl. Step 5: Once the oil is hot (a wooden chopstick should start to bubble when dipped into the hot oil), whisk the cold beer and soda water into the flour batter mixture. Place the cornflour in a shallow tray or bowl. Step 6: In batches, coat the onion rings in the cornflour. Shake off the excess and then dip the onion rings into the batter before gently placing into the hot oil. Cook for 3-4 minutes or until each piece is golden and crisp. Drain on the paper towel, then repeat with remaining onions. Scatter over your spicy sprinkle and serve.
	2. Step 1: Cut the cabbage into quarters lengthways and then cut each quarter into 2-3cm pieces crossways. Rinse under cold running water. Drain. Transfer to a very large bowl. Sprinkle with the salt and use your hands to toss to combine. Set aside, tossing every 30 minutes for 2 hours.   Step 2: Meanwhile, place the fish sauce, chilli flakes, garlic, ginger, sugar and pear in a food processor. Process until smooth.   Step 3: Drain the cabbage mixture. Rinse thoroughly (taste the cabbage to ensure the salt has been rinsed off). Rinse the bowl and return the cabbage to it. Add the daikon and spring onion.  Step 4: Add the chilli mixture and use tongs or your hands (wearing gloves if desired) to massage the chilli mixture through the cabbage mixture. Taste and season with more chilli and sugar if desired. Use tongs to transfer to sterilised jars. Seal and store at room temperature for 3 days to allow the flavours to develop. Then store in the fridge for up to 6 months.
	3. Step 1: For the gochujang sauce, combine all the ingredients in a bowl. Set aside. Step 2: Combine the soy sauce, mirin, sesame oil and sesame seeds, in a jug. Transfer half of the mixture to a glass ceramic dish. Add 1 tablespoon of the gochujang sauce. Add the beef and stir to coat. Reserve the remaining soy sauce mixture and gochujang sauce for later. Step 3: Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Add the garlic and ginger and stir-fry for 10 seconds before adding the beef. Spread the beef out in the pan and allow to sear on one side for half a minute. Then stir-fry the beef until just cooked. Transfer to a plate and pour over any juices from the pan. Add another tablespoon of oil to the wok. Add the mushroom and carrot and stir-fry for about a minute. Add the spinach and bean shoots and the reserved soy sauce mixture. Cook for 1 minute or until the vegetables are just wilted. Set aside until ready to serve. Step 4: Meanwhile, heat the remaining 2 tablespoons of oil in a large non-stick frying pan and fry the eggs to your liking. Step 5: Divide the rice among bowls and top with the beef. Sprinkle the beef with sesame seeds. Add the stir-fried vegetable mix, kimchi, sliced cucumber, fried eggs and a spoonful of gochujang sauce.
New Vocabularies found	Baking rack,
Comments	It’s from Korean cuisine, because I like Korean food. From above these, I knew many ingredients Korean, like a gochujang.

 

Day 3 Tuesday Date :02 May 2023
Time	19.00-21.00
Title	1. Chilli Crisp Ice Cream Sundae 2. Rice Cooker  Mango Pancakes 3. Pina Colada Vodka Soda Pop
Sources	https://www.marionskitchen.com/
Materials/Ingredients	1. ·         vanilla ice cream ·         chilli crisp
	2. ·         50g (1.7 oz) all purpose flour ·         1 tbsp icing sugar mixture, plus extra to sprinkle ·         1 tbsp custard powder ·         3 eggs ·         1 cup whole milk ·         1 tbsp melted butter ·         spray oil Filling ·         300ml (10.5 fl oz) thickened cream ·         1 tbsp icing sugar mixture ·         1 tsp vanilla bean paste ·         4 mango cheeks, peeled, cut into long thick strips
	3. ·         8 x 200ml ice pop moulds ·         8 x popsicle sticks ·         300g (10.5 oz) frozen pineapple chunks ·         1 x 200ml bottle Fever-Tree Lime & Yuzu Soda ·         160ml (5.5 fl oz) coconut milk ·         40ml Grey Goose Vodka ·         zest of 1 lime ·         10 x fresh lemon verbena or makrut lime leaves
How to make it	1. Step 1: Using an ice cream scoop, scoop out 2 balls of ice cream per person and transfer to serving bowls. Step 2: Top with as much or as little chilli crisp as you desire, then enjoy.
	2. Step 1: To make the crepe batter, mix together the flour, icing sugar and custard powder in a large bowl. Crack in the eggs, then add the milk and melted butter. Whisk well to combine into a smooth batter. Step 2: To cook the crepes, turn the rice cooker on the Cake/Bread setting, and spray the pan inside with a little oil. Ladle 1 spoonful of batter in to cover the surface of the bowl, then close the lid and cook for 2-3 mins. Carefully remove the cooked pancake from the rice cooker and set aside while you continue with the remaining batter. Step 3: Once the crepes have cooled, whisk together the cream, icing sugar and vanilla bean paste in a clean bowl until firm peaks have formed. Step 4: To assemble, lay one crepe flat on a board or plate and place a piece of mango in the center. Top with some cream. Fold the crepe from the bottom up and over the mango, followed by the sides, then roll upwards to close. It’s the same process as you would do for spring rolls, so the end result will look like a delicious pillow. Repeat with remaining pancakes. Sprinkle with some more icing sugar if desired, then tuck in.
	3. Step 1: Place all of the ingredients for the soda pop into a smoothie blender. Blitz on high speed for 1 minute or until all of the ingredients are completely smooth. Step 2: Divide mixture between the ice-pop moulds then transfer to the freezer for 2 hours. After 2 hours, the mixture will be just set to insert wooden sticks into the centre. Return to the freezer for a further 6 hours.
New Vocabularies found
Comments	It’s dessert food. What I found and read these text, It’s kind of easy to make it because it would say to simple but still delicious and interesting.

 

Day 4 Wednesday Date : 03 May 2023
Time	19.00-21.00
Title	1. 15 Minute Garlic Prawn Udon 2. Homemade Teriyaki Sauce 3.How to Make Sushi Rice
Sources	https://www.marionskitchen.com/
Materials/Ingredients	1. ·         2 x 200g (7 oz) packets pre-cooked udon noodles ·         1 tsp sesame oil ·         2 tbsp vegetable oil ·         2 heaped cups sliced cabbage ·         ½ tsp sugar, plus ½ tsp extra ·         ½ tbsp soy sauce, plus 1½ tbsp extra ·         4 garlic cloves, finely chopped ·         200g (7 oz) peeled and deveined prawns ·         ½ tsp chilli flakes ·         3 tbsp oyster sauce ·         ½ cup finely sliced spring onion (scallions)
	2. ·         ½ cup soy sauce ·         ½ cup mirin ·         ¼ cup sake ·         ½ cup brown sugar ·         4 garlic cloves, roughly chopped ·         3 spring onions (scallions), root end trimmed ·         4cm piece ginger, sliced
	3. ·         1 cup Japanese sushi rice ·         piece of kombu, wiped with a damp cloth (optional) Seasoned vinegar: ·         ¼ cup rice vinegar ·         2½ tbsp sugar ·         1 tsp sea salt
How to make it	1. Step 1: Place the cakes of udon noodles into a pot of boiling water. Use tongs to gently separate the noodles and as soon as they have come apart, transfer the noodles to a large bowl. Toss with sesame oil. Step 2 Heat the vegetable oil in a wok or frying pan over high heat. Add the cabbage and stir-fry until just starting to char. Then add the ½ tsp of sugar and the ½ tbsp of soy sauce. Stir-fry for another minute or until the cabbage is nicely coloured. Add the garlic and stir-fry for 20 seconds. Then add the prawns and chilli powder and stir-fry until the prawns are just cooked. Step 3: Add the noodles, remaining soy sauce, remaining sugar and oyster sauce. Stir-fry for another half a minute until the sauce has thickened. Toss through the spring onion and serve.
	2. Place the ingredients in a saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer until the sauce has reduced by half. Then strain and set aside until ready to serve.
	3. First, place the rice in a large bowl. Cover with water. Use your hands to stir and rub the rice in the water. Drain. Complete this process 6 more times or until the water runs (nearly) clear and is no longer “milky”. Some sushi chefs may do this up to 9 times. Drain well. Then, transfer the rice to a medium saucepan. Cover with the 1½ cups of water (or use the amount specified by your sushi rice packet) and add the kombu if using.   Place the saucepan over high heat. Bring to a boil, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and set aside, still covered, for 10 minutes to allow the steam to continue to cook the rice. Meanwhile, make the seasoned vinegar. Place the ingredients in a small saucepan over medium heat. Cook, stirring, for 1-2 minutes or until the sugar has dissolved. Set aside until required. Transfer the rice to a large shallow bowl or tray (traditionally a low-sided wooden bowl known as a sushi-oke or hangiri is used). Drizzle over the vinegar mixture. Use a rice paddle (shamozi) or spatula to fold the vinegar into the rice using a cutting action at an angle, breaking up any clumps and ensuring the vinegar mixture coats every grain of rice. Continue until the rice is at room temperature. Finally, cover with a damp tea towel until ready to use.
New Vocabularies found	Ensuring, simmer, damp tea towel, vinegar,
Comments	The last, It’s from Japanese cuisine, because I like Japan food, especially Teriyaki. From these above, I knew many  characteristic ingredients of Japan who still authentic from these food.