Reading Log (Procedure)
Name: Lukmanul Hanif
NPM: 222122070
Class: B
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Day 1 |
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Time |
19:45 – 19:54 |
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Title |
Corn Fritters |
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Sources |
https://www.delish.com/cooking/recipe-ideas/a39957675/corn-fritter-recipe/ |
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Materials/Ingredients |
1. 2 c. neutral oil, divided 2. ½ c. (60g.) all-purpose flour 3. ½ c. (56 g.) cornstarch 4. 1 tbsp. (12 g.) granulated sugar 5. 1 tsp. (4 g.) baking powder 6. ¾ tsp. kosher salt 7. 2 large eggs 8. 1/3 c. whole 9. 4 ears of corn, shucked, kernels
removed (about 3 ½ c.) 10. Powdered sugar, for serving |
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How to make it |
1. In a large heavy pot fitted
with a deep-fry thermometer over medium-high heat, heat all but 1 tablespoon
oil until thermometer registers 375°. Meanwhile, in a small bowl, whisk
flour, cornstarch, granulated sugar, baking powder, and salt. 2. In a large bowl, whisk eggs, milk,
and reserved 1 tablespoon oil. Add corn and stir to coat. Fold dry
ingredients into corn mixture until just combined. 3. Working in batches and using a 1
1/2-tablespoon cookie scoop, drop heaping scoops of batter into oil. Cook
fritters until deep golden brown, 3 to 4 minutes. Using a spider or slotted
spoon, transfer fritters to a paper towel-lined plate. 4. Sprinkle with powdered sugar and
serve immediately. 5. Make Ahead: Fritters can be made 5
days ahead. Store in an airtight container and refrigerate. |
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New vocabularies found |
Cornstarch, kosher,
whisk, fold, batter, fritters, airtight. |
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Comments |
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Day 1 Date:
1 May 2023
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Time |
20:05 - 20:17 |
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Title |
Parmesan
Zucchini Fritters |
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Sources |
https://www.delish.com/cooking/recipe-ideas/recipes/a54809/parmesan-zucchini-fritters-recipe/ |
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Materials/Ingredients |
1.
1 lb. zucchini (about 2 large) 2.
1/2 Onion, finely chopped 3.
3 large eggs, beaten 4.
1/2 tsp. garlic powder 5.
kosher salt 6.
Freshly ground black pepper 7.
1/2 c. freshly grated Parmesan 8.
3/4 c. all-purpose flour 9.
1 1/2 tbsp. extra-virgin olive oil 10.
1/2 c. marinara 11.
1 tbsp. thinly sliced fresh basil 12.
1 clove garlic, minced 13.
1 tsp. crushed red pepper flakes |
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How to make it |
1. On the large holes of a box grater, grate
zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid
as possible. 2. In a large bowl, combine shredded zucchini
with onion, eggs, and garlic powder. Season with salt and pepper and stir to
combine. Mix in Parmesan and flour and stir until fully incorporated. 3. In a large skillet over medium-high heat,
heat olive oil. For each fritter, scoop ¼ cup batter into skillet and cook
until golden, 2 minutes per side. 4.
In a small bowl, combine marinara with basil, garlic and red pepper flakes. 5. Serve fritters with sauce. |
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New vocabularies found |
Chopper,
marinara, basil, cheesecloth, shredded, flakes. |
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Comments |
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Day
1 |
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Time |
20:21 - 20:28 |
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Title |
Strawberry Lemonade |
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Sources |
https://www.delish.com/cooking/recipe-ideas/a32714263/easy-strawberry-lemonade-recipe/ |
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Materials/Ingredients |
1.
1 c. granulated sugar 2. 6 c. water, divided 3. 1 lb. strawberries, hulled and halved 4. 1 c. freshly squeezed lemon juice 5. Ice 6. Mint leaves (optional) |
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How to make it |
1.
In a small saucepan over medium heat, combine sugar and 1 cup water. Bring to
a simmer and cook until dissolved. Let cool. 2. In a blender, combine strawberries and 1 cup water. Blend
until pureed. Using a fine-mesh strainer, strain puree and discard any solids
that remain. 3. In a large pitcher, combine simple syrup, strawberry puree,
lemon juice, and remaining 4 cups water. Adjust with more water or lemon
juice to taste. 4. Serve over ice with mint, if desired. |
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New vocabularies found |
Hulled, halved, simmer, fine-mesh, strainer, puree. |
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Comments |
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Day
2 |
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Time |
19:47 – 19:55 |
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Title |
How To Make Crêpes |
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Sources |
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Materials/Ingredients |
1.
140g plain flour 2. 2 eggs 3. 200ml whole
milk 4. 25g unsalted
butter, melted, plus extra for the pan |
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How to make it |
1.
Sift the flour and a pinch of salt into a large mixing bowl. Make a well in
the centre and crack the eggs into the middle. Mix the milk with 100ml cold
water. 2. Pour in about 50ml of the milk mixture and the butter, then
start whisking in the centre, gradually drawing the flour into the wet
ingredients. Once all the flour is incorporated, beat until you have a
smooth, thick paste. Add a little more of the milk mixture if it is too stiff
to beat. 3. Add a good splash of the milk mixture and whisk into a
thick batter. While still whisking, pour in a steady stream of the remaining
milk mixture. Don’t use all the milk if you don’t need it – flour can vary in
absorbency, but what you are looking for is a batter that is the consistency
of slightly thick single cream. Set the batter aside to rest for 30 mins. 4. Heat a 20cm crêpe pan or flattish non-stick frying pan over
a moderate heat, then brush it with a little melted butter. Ladle some batter
(about 3 tbsp for this size of pan) into the pan, tilting the pan to move the
mixture around for a thin, even layer. Quickly return any excess batter to
the bowl, then return the pan to the heat. As you continue to make the
crêpes, you’ll be able to estimate how much batter you need and won’t need to
pour any back. 5. Leave to cook, undisturbed, for about 30-40 seconds. If the
pan is the right temperature, the crêpe should turn golden underneath, start
to brown at the edges and be just set on top – don’t cook it any further. 6. Ease a palette knife under the crêpe, then quickly lift and
flip it over. Make sure the crêpe is lying flat against the base of the pan
with no folds, then cook for another 10-15 seconds before turning out onto a
warm plate. 7. Continue with the rest of the batter, serving the crêpes as
you cook, or stack onto a plate. The crêpes will keep, tightly wrapped, in
the freezer for up to one month, or make them up to a day ahead. |
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New vocabularies found |
Gradually, absorbency, batter, flattish, ladle, underneath,
palette. |
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Comments |
This is my favourite food. |
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Day
2 |
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Time |
20:05 – 20:13 |
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Title |
How To Make an
Omelet |
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Sources |
https://www.incredibleegg.org/recipes/cooking-lessons/make-an-omelet/ |
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Materials/Ingredients |
1.
2 eggs 2. 2 tbsp. water 3. 1/8 tsp. salt 4. Dash pepper 5. 1 tsp. butter 6. 1/3 to ½ cup
filling, such as shredded cheese, finely chopped ham, baby spinach |
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How to make it |
1.
BEAT eggs, water, salt and pepper in small bowl until blended. 2. HEAT butter in 7 to 10-inch nonstick omelet pan or skillet
over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg
mixture. Mixture should set immediately at edges. 3. GENTLY PUSH cooked portions from edges toward the center
with inverted turner so that uncooked eggs can reach the hot pan surface.
CONTINUE cooking, tilting pan and gently moving cooked portions as needed. 4. When top surface of eggs is thickened and no visible liquid
egg remains, PLACE filling on one side of the omelet. FOLD omelet in half
with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE
omelet onto plate. SERVE immediately. |
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New vocabularies found |
Tilt, inverted. |
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Comments |
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Day
2 |
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Time |
20:13 - 20:20 |
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Title |
Wedang Secang
Recipe |
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Sources |
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Materials/Ingredients |
1.
Water – 1.5l 2. Secang wood
shavings – 15gr 3. Ginger, burn
geprek – 5 knuckles 4. Cardamom – 2grains 5. Lemongrass,
geprek – 2 sticks 6. Pandan leaves –
1 sheet 7. Cinnamon – 2 cm 8. Rock sugar /
palm sugar – 150 gr |
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How to make it |
1.
Boil water until it boils. Then add ginger and boil until fragrant ginger
comes out. 2. Add all the remaining ingredients, boil for about 15
minutes, until the color is reddish brown. Remove then strain. 3. 4. Tips: 1. Ginger, pandan, lemon grass, can be fresh or dry. |
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New vocabularies found |
cardamom, cinnamon, fragrant. |
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Comments |
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Day 3 |
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Time |
19:57 – 20:10 |
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Title |
Hearty Tuscan
Chicken Pasta |
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Sources |
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Materials/Ingredients | 1. 12 oz. spaghetti or angel hair 2. 1 tbsp. extra-virgin olive oil 3. 3 boneless, skinless chicken breasts (about 1 1/4 pounds) 4. Kosher salt 5. Freshly ground black pepper 6. 6 slices bacon 7. 2 cloves garlic 8. 2 c. diced tomatoes (freshh or canned) 9. 3 c. baby spinach 10. 1/2 c. heavy cream 11. 1/3 c. freshly grated Parmesan 12. Freshly torn basil, for garnish |
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How to make it |
1.
In a large pot of salted boiling water, cook pasta according to package
directions until al dente. Drain, reserving 1 cup pasta water. 2. Meanwhile, in a large skillet over medium-high heat, heat
oil. Season chicken with salt and pepper and cook until golden and no longer
pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly
slice. 3. Meanwhile, in same skillet, cook bacon over medium heat
until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop. Pour
off half of fat from skillet. 4. Add garlic, tomatoes, and spinach to skillet and cook over
medium heat until fragrant and slightly wilted, 2 minutes. Season with salt
and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta
water. Simmer 5 minutes. 5. Add cooked pasta and toss until fully coated, then add
chicken and bacon and toss until combined. (For a looser sauce, stir in more
reserved pasta water.) 6. Garnish with basil before serving. |
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New vocabularies found |
Kosher, skillet, al dente, torn, simmer,
garnish. |
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Comments |
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Day
3 |
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Time |
20:16 - 20:25 |
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Title |
How To Make
Caramel |
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Sources |
https://www.delish.com/cooking/recipe-ideas/a24568214/how-to-make-caramel/ |
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Materials/Ingredients |
1. 1c. granulated sugar 2. ¼ tsp. kosher salt 3. ¼ c. water 4. 1/3 c. heavy cream 5. 4 tbsp. butter, cubed |
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How to make it |
1.
In a medium saucepan over medium heat, add sugar and salt and cover with
water. Bring to a simmer over medium heat, stirring every so often until
sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook
until deeply golden, without stirring, 4 to 5 minutes more. (If you're using
a candy thermometer, you want it to reach 350°). 2. Once caramel is a deep copper color, turn off heat and
immediately stir in cream and butter. Mixture will bubble up so be careful! 3. Let cool slightly in pan, then transfer to a container to
cool completely. Store covered in the refrigerator for up to 1 month. |
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New vocabularies found |
Saucepan, simmer, copper, kosher. |
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Comments |
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Day
3 |
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Time |
20:31 - 20:39 |
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Title |
Dalgona Coffee |
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Sources |
https://www.delish.com/cooking/recipe-ideas/a32072159/dalgona-coffee-recipe/ |
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Materials/Ingredients |
1. 2 tbsp. granulated
sugar 2. 2 tbsp. instant coffee 3. 2 tbsp. cold water 4. Ice, for serving 5. Milk, for serving |
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How to make it |
1.
In a medium bowl, combine sugar, coffee, and water. Using a hand mixer or a
whisk, vigorously whisk until mixture turns silky smooth and shiny, then
continue whisking until it thickens and holds its lofty, foamy shape. (If
whisking by hand, it will take 8 to 12 minutes to get to optimal fluffiness.) 2. Fill a glass most of the way full with ice and milk, then
dollop and swirl the whipped coffee mixture on top, mixing before drinking,
if desired. |
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New vocabularies found |
Whisk, vigorously, silky, lofty,
dollop, swirl. |
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Comments |
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Day
4 |
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Time |
19:40 – 19:50 |
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Title |
Create a Google
Account |
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Sources |
https://support.google.com/accounts/answer/27441?hl=en |
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Materials/Ingredients |
1. Device, handphone or
laptop, etc. 2. Internet connection, Wi-Fi or data cellular. |
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How to make it |
1.
Go to the Google Account sign in page. 2. Click Create Account. 3. Enter you name. 4. In the “Username” field, enter a username. 5. Enter and confirm your password. 6. Click Next. 7. Click Next. |
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New vocabularies found |
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Comments |
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Day
4 |
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Time |
20:04 – 20:10 |
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Title |
How to Make
Perfect Hard-Boiled Eggs |
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Sources |
https://www.allrecipes.com/recipe/235595/how-to-make-perfect-hard-boiled-eggs/ |
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Materials/Ingredients |
1. Eggs |
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How to make it |
1.
Place eggs in a saucepan and pour in cold water to cover; place over high
heat. When water starts to simmer, turn off heat, cover the pan with a lid,
and let stand for 17 minutes. Don't peek. 2. Pour out hot water and pour cold water over eggs. Drain and
refill with cold water; let stand until eggs are cool, about 20 minutes. 3. Peel eggs under running water. |
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New vocabularies found |
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Comments |
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Day
4 |
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Time |
20:20 – 20:26 |
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Title |
Lemonade |
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Sources |
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Materials/Ingredients |
1. 3 unwaxed lemons,
roughly chopped 2. 140g caster sugar 3. 1l cold water |
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How to make it |
1.
Tip the lemons, sugar and half the water into a food processor and blend
until the lemon is finely chopped. 2. Pour the mixture into a sieve over a bowl, then press
through as much juice as you can. Top up with the remaining water and serve
with plain ice or frozen with slices of lemon and lime. |
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New vocabularies found |
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Comments |
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