Reading Log_Procedure
Hello everyone! Welcome back to my blog. Now, I’ll
share to you about some recipes of food and drink. Whether Western or Asian.
So, without any further ado, let’s get to the list J
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Day 1 Thursday Date :13th
of May 2021 |
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Time |
8.00 P.M –
8.30 P.M |
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Title |
1. Moules
Frites 2. Fruit
Salad 3. Almond
Maple |
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Sources |
1. https://www.delish.com/cooking/recipe-ideas/a36397997/moules-frites-recipe/ 2.
https://www.delish.com/cooking/recipe-ideas/a19609963/easy-fruit-salad-recipe/ 3. https://www.prevention.com/food-nutrition/recipes/a34742422/almond-maple-energy-bites/ |
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Materials/Ingredients |
1. 1 tbsp. extra-virgin olive
oil, 1/2 c. chorizo, cubed 2 medium shallots, finely chopped
3 cloves garlic, minced 1 c. dry white wine 2 lb. mussels, scrubbed
3 tbsp. Butter Kosher salt Freshly ground black pepper 1 tbsp. fresh
parsley, finely chopped |
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2.
FOR THE
DRESSING 1/4
c. honey 1/4
c. freshly squeezed orange juice Zest of 1
lemon FOR THE SALAD 1
lb. strawberries, hulled and quartered 6
oz. blueberries 6
oz. raspberries 3 kiwis,
peeled and sliced 1 orange,
peeled and wedges cut in half 2 apples,
peeled and chopped 1 mango,
peeled and chopped 2
c. grapes |
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3. 1/2 c. almond butter 1/4 c. maple syrup 1 tbsp. chia seeds 1/2 tsp. pure vanilla extract salt 1 c. old-fashioned oats, toasted 1/2 c. bittersweet chocolate chips |
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How to make it |
·
1. -Prepare fries until the first fry
is finished at 325ºF. Move them to a paper towel lined baking sheet,
heat fry oil to 375º and wait for the final fry. ·
-Meanwhile,
in a large heavy bottomed pot over medium, heat olive oil. Add chorizo and
cook, stirring occasionally, for 3 to 4 minutes until lightly golden and
crisp. Add shallot and cook 5 minutes or until translucent. Add
minced garlic and cook until fragrant, 30 seconds to 1 minute. ·
-Add white
wine and bring to a simmer. Simmer uncovered until reduced by half, 3 to 4
minutes. Add mussels and cover immediately. ·
-Cook for 10
to 12 minutes, shaking the pot occasionally, until all or most of the mussels
have opened. While the mussels cook, finish the fries. Season them and set
aside. ·
-Remove
mussels to a large bowl and discard any that remain closed. Add 3 tablespoons
butter to the remaining simmering liquid and mix until fully incorporated.
Season with salt and pepper to taste, then add parsley. ·
-Pour the
broth over the mussels and serve alongside a basket of fries. |
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1. 2.
In a small
bowl whisk together honey, orange juice, and lemon zest. Add fruit to a large
bowl and pour over dressing, tossing gently to combine. Chill until ready to
serve. |
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1. 3.
2. -In bowl, combine almond butter,
maple syrup, chia seeds, vanilla extract, and a pinch of salt. Fold in oats,
then chocolate chips. Refrigerate 30 min. 3. -Shape mixture into 1-in. balls (about
1 heaping tbsp. each). Store in airtight container up to 2 weeks or freeze up
to 3 months. |
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New Vocabularies found |
Tbsp, tsp,
mussels, translucent, tossing, broth, |
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Comments |
I prefer
to make the fruit salad and almond mapple. Because I think it’s simple and
easy. |
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Day 2 Friday Date :14th
of May 2021 |
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Time |
4.00 P.M –
4.30 P.M |
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Title |
1. Chickpea Tuna Salad 2. Spanish Rice 3. Creamy Zucchini Pasta |
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Sources |
1. https://www.delish.com/cooking/recipe-ideas/a35256925/chickpea-tuna-salad-recipe/ 2. https://www.delish.com/cooking/recipe-ideas/a25416825/spanish-rice-recipe/ 3. https://www.delish.com/cooking/recipe-ideas/a36152476/creamy-zucchini-pasta-recipe/ 4. |
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Materials/Ingredients |
1. 1 1/2 c. chickpeas (from 1
15-oz can), drained and rinsed 3 tbsp. vegan mayonnaise 1 tbsp. dijon mustard 1 stalk celery, finely
chopped 1/4 small red onion, finely
chopped 1 tbsp. freshly chopped dill Kosher salt Freshly ground black pepper TO SERVE: Sliced bread Butter lettuce Dill or bread and butter
pickles Sliced tomatoes |
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2. 2 tbsp. extra-virgin olive
oil 1/4 medium onion, finely
chopped 1/2 red bell pepper, finely
chopped 2 c. long grain white rice 2 c. low-sodium chicken broth 1 c. tomato sauce Juice of 1/2
lemon 1 tsp. chili powder 1 tsp. garlic powder 1 tsp. dried oregano 1/2 tsp. ground cumin Kosher salt Freshly ground black pepper 1 tbsp. freshly chopped
cilantro, for garnish |
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3.
2
tbsp. extra-virgin olive oil 4 medium
shallots, peeled and thinly sliced 4 cloves
garlic, peeled and roughly chopped Kosher salt Freshly ground black pepper 4 large
zucchini (about 1 ¾ pounds), quartered lengthwise and cut crosswise into
1-inch pieces 1/2 tsp.red
pepper flakes 2/3 c. heavy
cream 1 c. finely
grated Grana Padano PDO cheese, lightly packed,
plus more for serving 1 lb. spaghetti
or linguini 1/3 c. lemon
juice 2 tsp. zest
of 1 lemon 1/3 c. basil
leaves, roughly chopped, lightly packed, plus more leaves for serving 1/3 c. parsley
leaves, roughly chopped, lightly packed, plus more leaves for serving 1/4 c. walnuts,
toasted and roughly chopped |
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How to make it |
1. -In a medium bowl, use a fork or potato masher to
mash the chickpeas into irregular sized pieces. (A few left whole is ok!) -Add remaining ingredients and
stir to combine. Season with salt and pepper to taste. -Assemble sandwiches on bread
topped with lettuce, pickles, and tomato. |
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2. -In a medium saucepan over medium
heat, heat oil. Add onion and pepper and cook until softened slightly, 3 to 4
minutes. Add rice and cook, stirring frequently, until toasted and lightly
golden, 4 to 6 minutes. Stir in chicken broth, tomato sauce, lemon juice,
chili powder, garlic powder, oregano, and cumin. Season liberally with salt
and pepper. -Increase heat to high and bring
to a boil, then reduce heat to low and bring to a gentle simmer. Cover with a
lid and cook until all liquid is absorbed, 15 to 18 minutes. -Remove from heat and let rest for
3 to 4 minutes, then remove lid and fluff rice with a fork. Season to taste
with salt and pepper, top with cilantro, and serve immediately. |
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1. -In a large pot over medium heat,
heat olive oil and swirl to coat. Add shallots and garlic, then season with
salt and pepper and cook, stirring, until translucent, 4 minutes. Add
zucchini and red pepper flakes, increase heat to medium-high, and continue
cooking, stirring frequently, until shallots and garlic are deeply
caramelized and zucchini is golden in spots and very soft, 12-14 minutes
more. -Remove from heat and add heavy
cream and cheese. Stir to combine and transfer to a blender. With the
interior lid removed and a kitchen towel placed over the opening, begin to
blend on low, increasing speed until a chunky puree forms. Set aside. -In a large pot of salted boiling
water, cook pasta according to package directions until just short of al
dente, keeping in mind that pasta will continue to cook once zucchini sauce
is added. Drain, reserving 2 cups pasta water, and return pasta to pot, along
with lemon juice, lemon zest, basil, parsley, and contents of blender. -Add ½ cup pasta water to blender.
Swirl and stir to remove the last remnants of sauce and add mixture to pot
with pasta. Gently fold to combine. Season to taste with salt and pepper and
divide among shallow serving bowls, topped with walnuts, additional cheese,
and herbs. |
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New Vocabularies found |
Chickpeas, rinsed,
stalk celery, butter lettuce, pickles, grain, broth, ground cumin, slightly,
simmer, fluff, shallots, cloves, quartered, basil leaves, walnuts, swirl,
remnants, |
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Comments |
The first
recipe is appropriated for vegan. The second and the third are appropriated
for lunch. The second recipe, I think it’s simple, and I’m interested to cook
it. |
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Day 3 Saturday Date :15th
of May 2021 |
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Time |
8.00 A.M –
8.30 A.M |
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Title |
1. The perfect Latte 2. Air Fryer Chimichanga 3. Pesto Salmon |
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Sources |
1. https://www.delish.com/cooking/recipe-ideas/a35683630/latte-recipe/ 2. https://www.delish.com/cooking/recipe-ideas/a36267482/air-fryer-chimichanga-recipe/ 3. https://www.delish.com/cooking/recipe-ideas/a36300120/pesto-salmon-recipe/ |
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Materials/Ingredients |
1. 2 shots
(2-oz.) espresso or strongly brewed coffee 6
oz. milk |
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2. 1
tbsp. extra-virgin olive oil 1 small
yellow onion, chopped 2 cloves
garlic, minced 1
tsp. chili powder 1
tsp. ground cumin 1/2
tsp. garlic powder 3/4
c. salsa 4 c. shredded
cooked chicken Kosher
salt Freshly
ground black pepper 1 (15-oz.) can
refried beans 8 large
flour tortillas 1
c. shredded cheddar 1
c. shredded pepper jack cheese 1/2
c. sour cream, plus more for serving Cooking
spray Guacamole,
for serving |
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3.
2-3 lb. salmon Kosher salt Freshly ground black pepper 1 (6.5-oz.) container pesto 2 c. cherry tomatoes 1 tbsp. extra-virgin olive oil Red pepper flakes Lemon wedges, for serving |
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How to make it |
1.
-Pour espresso into a coffee mug. If using a steam
wand: Pour milk into a frothing pitcher and insert steam wand at an
angle just barely below the surface. Steam for 1 to 2 seconds, then submerge
wand a little deeper, still at an angle. Steam until sides of pitcher just
start to become top hot to handle, or until milk reaches 140°. -To use a
milk frother: In a small saucepan over medium heat, heat milk to 140°.
It won't be to a simmer, but hot to the touch. Pourr hot milk into a frothing
pitcher or tilt saucepan to the side and insert the frother about 3/4 of the
way to the bottom and froth until foamy and milk has thickened and looks like
melted ice cream. -To use a
french press: Pour milk into a large microwave safe french press. Insert
the plunger and lid of the french press and pump the milk until doubled in
volume. Remove lid (and anything else metal) and microwave for 30 to 45
seconds, watching carefully to make sure milk doesn’t overflow. -Pour
steamed milk into espresso. |
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2.
-In a medium skillet over medium heat, heat oil. Add
onions and cook until soft, 5 minutes. Add garlic, chili powder, cumin, and
garlic powder. Cook until fragrant, 1 minute. Add salsa and bring to a
simmer, then add shredded chicken and toss to coat. Season with salt and pepper.
Remove from heat. -Spread
about ¼ cup of refried beans in center of tortilla, then sprinkle with both
cheeses. Top with about ½ cup of chicken mixture and some sour cream. Roll
into a burrito by folding the top and bottom of tortilla into the center, then
fold the right side all the way over the filling, tucking and rolling
tightly. Set aside on a plate, seam side down, and repeat with remaining
tortillas and filling. -Working
in batches as necessary, place burritos into basket of air fryer, seam side
down, and spray with a little cooking spray. Cook at 400° for 5 minutes, then
flip, spray with more cooking spray, and cook another 5 minutes. -Drizzle
with more sour cream and serve with guacamole. |
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3.
-Preheat oven to 350° and line a large
baking sheet with foil. Place salmon in the middle, skin side down, and
season with salt and pepper. Spread pesto all over top. -Place tomatoes in a medium bowl and drizzle with oil. Season with salt,
pepper, and red pepper flakes and toss to coat. Spread around salmon on
baking sheet. -Bake until salmon is fork tender and internal temperature reaches 140°,
about 40 minutes. Serve with lemon wedges. |
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New Vocabularies found |
brewed . shredded, wedges, wand, pitcher, frother,
skillet, tucking,
drizzle. |
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Comments |
These
recipes are western food’s recipes. But I don’t know with the first one. I
think it seems like “Dalgona” which is viral last time. The second recipe, I
think it’s appropriated for snacks. It seems like “Kebab”. And the last one
is a healthy food, I think. It’s Tuna fish and the season also just pepper
and salt. It isn’t add gorment. |
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Day 4 Sunday Date :16th
of May 2021 |
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Time |
8.00 A.M –
8.30 A.M |
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Title |
1. Pancake 2. Pimm’s 3. Fresh Mango Sorbet |
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Sources |
1. https://www.google.com/amp/s/www.bbc.co.uk/food/recipes/how_to_make_pancakes_02824/amp 2. https://www.bbc.co.uk/food/recipes/pimms_93164 3. https://www.bbc.co.uk/food/recipes/freshmangosorbet_86116 |
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Materials/Ingredients |
1.
200g/7oz plain flour pinch salt 350ml/12fl oz milk (or ½ milk and ½ water for a lighter pancake) 2 large free-range eggs, lightly whisked 1tbsp vegetable oil, plus extra for frying |
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2.
2
handfuls ice 240ml/8¾fl oz Pimm’s No. 1 Cup 600ml/20fl oz lemonade or ginger ale 4 strawberries, sliced cucumber wheels, to garnish fresh mint sprigs, to garnish |
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3.
fresh mangos, peeled, stones removed 250g/8¾oz icing sugar, sifted 2 lemons, juice only |
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How to make it |
1.
-Put the flour and
salt into a large bowl, make a well in the centre and pour in the milk and
eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue
to whisk until you have a smooth batter. -Now add 1 tablespoon of vegetable oil and whisk
thoroughly. -Take a crêpe pan, or large frying pan, dip some
kitchen paper in the oil and carefully wipe the inside of the pan. Heat the
pan over a medium heat for 1 minute. -Add just under a ladleful of batter to the pan and
immediately start swirling it round the pan to get a nice even layer. -Cook the pancake for 30–40 seconds. Use a palette
knife to lift the pancake carefully to look at the underside to check it is
golden brown before turning over. Cook the other side for approximately 30–40
seconds and transfer to a serving plate. |
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2.
-Fill a jug or
four highball glasses with ice, then pour over the Pimm’s. -Top with the lemonade or
ginger ale and stir carefully to combine. -Garnish the Pimm’s with the
sliced strawberries, cucumber wheels and mint sprigs. |
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1.
-Roughly chop the
mango flesh and place into a food processor with the icing sugar and lemon
juice. Blend to a purée. -Transfer the mixture into an ice cream machine and
churn to freeze, according to manufacturer's instructions. -Once frozen, remove and place into a container. Cover
and store in the freezer until ready to serve. It will keep for a couple of
months. |
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New Vocabularies found |
Whisked, pinch salt, incorporating, batter, ladleful, swirling |
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Comments |
The
pancake recipe here is little bit different with I found in a book. I think
this pancake is thiner than usually I found. I think it’s another of pancake,
because I knew that pancakes are different in some countries. For the second
recipe isn’t suggested for Moslem. Because there are some people who claim
that Pimm is an alcohol. So, I think it’s better if the Moslem just avoid it.
And the last recipe, I think it’s recommended for those who want to have
stock of sorbet. Because it will keep for a couple months. But I think this
recipe also suitable for who has ice cream machine. |
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Day 5 Monday Date :17th
of May 2021 |
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Time |
9.00 P.M –
9. 30 P.M |
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Title |
1. Mojito 2. Pork and Prawn Dumpling 3. Korean Bulgogi Chicken stir-fry |
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Sources |
1. https://www.bbc.co.uk/food/recipes/mojito_85338 2. https://www.bbc.co.uk/food/recipes/porkandprawndumpling_89283 3. https://www.bbc.co.uk/food/recipes/korean_bulgogi_chicken_43080 |
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Materials/Ingredients |
1.
1½ limes, cut into wedges 20 fresh mint leaves 2½ tsp granulated sugar handful ice 65ml/2½fl oz white rum splash soda water, to taste fresh mint sprig, to garnish |
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2.
125g/4oz
minced pork 125g/4oz raw tiger prawns, shelled, de-veined and roughly chopped 1 large spring onion, finely chopped 1 tbsp grated fresh root ginger 1 tbsp light soy sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tsp toasted sesame oil 2 tsp cornflour sea salt and freshly ground black pepper 8-10 goji berries (optional) For the dumplings
10 ready-made wonton wrappers (available
from Asian grocers) groundnut oil, for greasing To serve
1 tbsp chilli sauce 2 tbsp light soy sauce ·
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3.
garlic cloves, peeled ½ onion ½ pear, cored tbsp soy sauce 3 tbsp caster sugar 2 tbsp sesame oil 3 tbsp mirin pinch cracked black pepper 2 large chicken
breasts, cut
into thin strips 220g/8oz brown rice 2 tbsp groundnut oil free-range eggs 200g/7oz ready-made kimchi, to serve |
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How to make it |
1. -Place the limes, mint and sugar
into a sturdy highball glass and 'muddle' or mash with the end of a clean
rolling pin, to bruise the mint and release the lime juice. -Add the ice and pour over the rum. -Add soda water to taste and stir
well. Garnish with a mint sprig and serve. |
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2. -For the filling, mix all of the
filling ingredients together in a bowl. -For the dumplings, place two
teaspoons of the filling mixture into the centre of one of the wanton
wrappers. Gather up the sides of the wonton wrapper and mould around the
filling into a ball shape, leaving the filling in the centre exposed. Repeat
with the remaining wrappers, until the filling is used up. Top each with a
goji berry, if using. -Oil the bottom of a bamboo steamer
and line with greaseproof paper. Place the dumplings in the steamer, cover
with a lid and place over a pan of boiling water (making sure the water does
not touch the base of the steamer). Steam the dumplings for 6-8 minutes, or
until cooked through. -Combine the chilli and soy sauce in
a bowl and serve with the dumplings. |
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3. -To make the marinade, blitz the
garlic, onion and pear in a food processor and place in a bowl. -Add the soy,
sugar, 5 tablespoons water, sesame oil, mirin and pepper and mix well. Add
the chicken and stir to combine. Cover and leave to marinate in the fridge
for an hour. -After half an hour, bring a pan of
water to the boil, add the rice and cook for 25 - 30 minutes, or until
tender. Drain and set aside. -Heat a wok on a high heat and
stir-fry the chicken for 4 - 5 minutes, until cooked through and browned. -Meanwhile, heat the oil in a large
frying pan and break the eggs in. Fry to your liking, basting the yolk with
the oil to make sure it’s cooked. -To serve, place the rice in a bowl
and top with the chicken, fried egg and a spoonful of kimchi. |
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New Vocabularies found |
Rum, de-veined, wrappers, greasing, caster, mirin, mould, marinade, blitz |
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Comments |
I think
the first recipe will help you save
our money. Because we could make mojito which is a little bit famous
right now. The second
recipe is the most I want to do. Because it’s one of my favorite food. The
last is Korean food. Which is now the most famous country in Indonesia. And
the fans of it are trying to do their culture, and one of it, is Korean food.
So, for those who like Korea, it’s recommended for you. And I also think that
it’s suitable for us, because it’s Asian food |
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