Reading Log : Procedure. Intensive Reading Task

Day 1
Wednesday
Date :22 April 2020
Time
19.00-21.00
Title
1. Easy Homemade Ramen
2. Chewy Chocolate Chunk Cookies
3. Baked Mostaccioli
Sources
https://www.delish.com/cooking/recipe-ideas/a26258249/homemade-ramen-recipe/
Materials/Ingredients
1. INGREDIENTS
FOR CHICKEN DASHI (STOCK)
8 c. low-sodium chicken broth
16 dried shiitake mushrooms
30 g kombu (about a 10" square piece)
20 g dried bonito flakes (about 2 c. loosely packed)
FOR TARE AND CHASHU (MARINADE AND PORK)
1 1/4 c. low-sodium soy sauce
1 1/4 c. mirin
1/2 c. sake
1 1/2 c. water
1/4 c. granulated sugar
2 tbsp. packed brown sugar
1 2" piece fresh ginger, sliced
3 cloves garlic, peeled and smashed
3 green onions, halved
1 lb. pork belly, skin on, cut into 2"-wide strips
FOR NITAMAGO (MARINATED EGGS)
4 cold large eggs
2 1/2 c. reserved chashu-tare liquid
FOR GARLIC LA-YU (CHILI OIL)
8 cloves garlic, sliced
1/2 c. canola oil
1 tbsp. ground chili or 1 1/2 tbsp. crushed red pepper flakes
2 tsp. sesame seeds
FOR EACH SERVING
4 oz. fresh ramen noodles
1 1/2 c. chicken dashi
2 reserved shiitake mushrooms, sliced
3 tbsp. or more tare, to taste
2 slices chashu
1 nitamago, halved
1 green onion, white and light green parts only, very thinly sliced
2 tsp. la-yu
Nori (optional)
2. INGREDIENTS
1 c. (2 sticks) butter
1 c. packed brown sugar
1/2 c. granulated sugar
1 large egg, plus 1 egg yolk
1 tsp. pure vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
1/4 tsp. cinnamon
1 1/2 c. chocolate chips
3 oz. chopped chocolate
Flaky sea salt, for topping
3. INGREDIENTS
2 tbsp. extra-virgin olive oil
1 lb. sweet italian sausage, remove from casing
2 cloves garlic, minced
1/8 tsp. crushed red pepper flakes
1 (28-oz.) can whole peeled tomatoes, pulsed in a blender
1 sprig of fresh basil, plus more chopped for garnish
Kosher salt
Freshly ground black pepper
8 oz. Penne pasta 
1 large egg
1 c. ricotta
1/2 c. freshly grated Parmesan, divided
1 1/2 c. shredded mozzarella, divided
How to make it
1. DIRECTIONS
MAKE DASHI (STOCK)
In a medium saucepan over medium heat, bring chicken broth to a bare simmer. Remove from heat and let cool 2 minutes. Add in shiitake and kombu and let steep 5 minutes. Then, add in bonito and let steep 5 more minutes. Strain and save solids for nitamago process and serving.
Store dashi chilled, up to 1 week.
MAKE TARE AND CHASHU (MARINADE AND PORK)
In a medium saucepan over medium heat, bring all ingredients except pork to a low simmer and reduce heat to low.
Meanwhile, in another medium pot over medium heat, bring pork and 6 cups water to a low simmer. Drain immediately and gently rinse pork.
Place pork in tare pot and bring to a simmer. Cover and continue to cook on low until tender, turning pork occasionally, about 1 hour 20 minutes.
Let cool for 20 minutes, then strain and reserve liquid for serving. Refrigerate pork and remaining liquid separately. Slice pork before serving, lightly torched, if desired.
MAKE NITAMAGO (MARINATED EGGS)
In a medium saucepan over high heat, bring 6 cups water to a rolling boil. Carefully prick rounded bottoms of each egg with a pin. Gently lower eggs into pot with a slotted spoon, then reduce heat to medium-low and simmer eggs for 6 minutes. Drain.
Transfer eggs to an ice bath and let rest for 5 minutes. Thoroughly crack eggshells very gently, knocking one egg against another, then return to ice bath for 10 more minutes. Peel carefully.
Place eggs in a medium bowl and pour reserved chashu-tare liquid over. Weigh down eggs with reserved spent kombu to fully immerse in liquid. Let marinate in the refrigerator for at least 4 hours, up to 12 hours.
MAKE GARLIC LA-YU (CHILI OIL)
In a small saucepan over the lowest possible heat, simmer garlic in oil until tender and translucent, stirring occasionally, about 15 minutes. Keep the heat level low enough to avoid frying the garlic.
Remove from heat and immediately stir in chili. Let rest 2 minutes, then stir in sesame.
Once completely cool, store refrigerated in a closed container for up to 2 weeks.
TO SERVE
In a pot of salted boiling water, cook ramen, stirring with tongs or chopsticks until al dente, about 1 minute. (If using instant ramen, discard seasoning packet and follow packet instructions to cook until al dente.) Drain well.
In a small saucepan over medium heat, warm dashi and shiitake until barely simmering. Cook for 1 minute and remove from heat. Set shiitake aside.
Add dashi, tare, and noodles to serving bowl. Top with chashu, nitamago, shiitake, green onion, a drizzle of la-yu, and nori, if using.
2. DIRECTIONS
Preheat oven to 325° and line 2 large baking sheets with parchment. In a small saucepan over medium heat, melt butter. Bring it to a boil and let boil one minute.
Place sugars in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), then pour hot butter over sugars. Beat with a hand mixer until combined, 1 minute. Add egg, egg yolk, and vanilla and beat until light and creamy, 2 minutes.
In another large bowl, whisk together flour, baking soda, salt, and cinnamon. Add to wet ingredients and beat until dry ingredients are almost incorporated with just a few white streaks. Add chocolates and stir until just combined.
Using a large cookie scoop, scoop dough (about 3 tablespoons) onto prepared pans about  3” apart and sprinkle with sea salt. Bake until edges are golden and almost set in the middle, 14 to 15 minutes (Cookies will still look slightly underdone). Let cool on pan for 5 minutes, then transfer to cooling rack to cool completely. Repeat with remaining dough.
3. DIRECTIONS
Preheat oven to 325° and line 2 large baking sheets with parchment. In a small saucepan over medium heat, melt butter. Bring it to a boil and let boil one minute.
Place sugars in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), then pour hot butter over sugars. Beat with a hand mixer until combined, 1 minute. Add egg, egg yolk, and vanilla and beat until light and creamy, 2 minutes.
In another large bowl, whisk together flour, baking soda, salt, and cinnamon. Add to wet ingredients and beat until dry ingredients are almost incorporated with just a few white streaks. Add chocolates and stir until just combined.
Using a large cookie scoop, scoop dough (about 3 tablespoons) onto prepared pans about  3” apart and sprinkle with sea salt. Bake until edges are golden and almost set in the middle, 14 to 15 minutes (Cookies will still look slightly underdone). Let cool on pan for 5 minutes, then transfer to cooling rack to cool completely. Repeat with remaining dough.
New Vocabularies found
 dough, parchment, underdone.
Comments
 i really like chocolate , also the cookies. when the chocolate is melted it was so good feeling for me. so i want to try make number 2 food



Day 2
Thursday
Date :23 April 2020
Time
19.00-21.00
Title
1. Kitchen Sink Pound Cake
2. Cookies 'N' Cream Sandwich Cookies
3. Instant Pot Shredded Beef Nachos
Sources
https://www.delish.com/
Materials/Ingredients
1. INGREDIENTS
FOR POUND CAKE:
1 c. (2 sticks) butter, plus more for pan
1 1/2 c. all-purpose flour
1/2 c. rolled oats
1 tsp. kosher salt
3/4 tsp. baking powder
1 c. granulated sugar
1 tsp. pure vanilla extra
4 large eggs, room temperature
1/3 c. sour cream, room temperature
1/2 c. semisweet chocolate chips
1/2 c. peanut butter chips
1/2 c. smashed potato chips
1/2 c. crushed mini pretzels
FOR CHOCOLATE TOPPING:
1/3 c. semisweet chocolate chips
1/4 c. heavy cream
2. INGREDIENTS
1/2 c. (1 stick) butter, softened
1/2 c. packed brown sugar
1/4 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 (4-oz.) Hershey's Cookies 'n' Creme bar, chopped (about 3/4 c.)
1/2 c. chocolate chips
24 Oreos
3. INGREDIENTS
FOR THE CHUCK ROAST:
1 2-lb. beef chuck roast
2 tsp. dried oregano
2 tsp. brown sugar
1 1/2 kosher salt
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. vegetable oil
1 medium yellow onion, sliced
1 (12-oz.) can Mexican beer, such as Tecate
FOR THE NACHOS
1 (13-oz.) bag corn chips
3 c. Monterey Jack cheese
1 c. drained pickled jalapeños
1 avocado, cubed
2 radishes, sliced into rounds
1/4 c. loosely packed cilantro leaves
1/4 red onion, finely chopped
Lime wedges, for serving
How to make it
1.
DIRECTIONS
  1. Make pound cake: Preheat oven to 325°. Butter a 9"-by-5"-inch loaf pan. In a medium bowl, whisk together flour, oats, salt, and baking powder. 
  2. In a large bowl, using an electric mixer, beat the butter and sugar until very pale and fluffy, about 5 minutes. Beat in vanilla. Add eggs, one at a time, beating well between each addition. Add half the flour mixture, beat until just combined. Add sour cream and remaining flour mixture, beat until just combined. Stir in ½ of the chocolate chips, the peanut butter chips, potato chips, and pretzels. 
  3. Scrape batter into prepared pan and smooth top with a spatula. Bake until a toothpick inserted in the center comes out clean and top is golden, about 70 to 80 minutes. Let cool completely.  
  4. Make chocolate topping: In a medium microwave safe bowl, combine chocolate chips and heavy cream. Microwave until melted. Stir to combine. Drizzle on top of pound cake and sprinkle cake with more oats, peanut butter chips, potato chips, and mini pretzels. 
  5. Let set in refrigerator, about 20 minutes, before slicing.
2. DIRECTIONS
  1. Preheat oven to 350°. Line two baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugars together. Add egg and vanilla and beat until incorporated. Add flour, baking soda, and salt and beat until just combined. Stir in Cookies ‘n’ Creme pieces and chocolate chips. 
  2. Separate Oreos and place half on prepared baking sheets. Using a small cookie scoop, scoop cookie dough onto Oreo halves, then top with remaining halves, pressing top Oreo gently into dough. 
  3. Bake until cookies are golden around the edges, 12 to 14 minutes. 
3. DIRECTIONS
  1. In a small bowl, whisk to combine oregano, brown sugar, salt, chili powder, cumin, and garlic powder. Rub spice mix all over roast.
  2. Heat Instant Pot to Sauté and add vegetable oil. Sear all sides of chuck roast until golden, about 2 minutes per side. Remove roast.
  3. Pour beer into Instant Pot, then add chuck roast back to pot. Scatter onions over pot roast and secure Instant Pot lid.
  4. Select Pressure Cook and cook on high for 55 minutes. Let pressure release naturally for 10 minutes, then quick release remaining air. Remove roast from instant pot and use two forks to shred into bite-sized pieces.
  5. Preheat oven to 375° and line a large baking sheet with aluminum foil. Spread an even layer of chips onto the baking sheet, then top with 1/3 of the cheese, jalapeños, and shredded beef. Top with more chips, and another 1/3 of cheese, jalapeños, and beef. Finish with one more layer of chips and the remaining cheese, jalapeños, and beef. Bake until cheese is melty and chips have crisped slightly, 10 minutes.
  6. Garnish with avocado, radishes, cilantro, and red onion. Serve with lime wedges on the side for squeezing.
New Vocabularies found
 wedges, cilantro, incorporated.
Comments
 i never try the beef nachos so maybe next time i will try to make it from this recipe.

Day 3
Friday
Date :24 April 2020
Time
19.00-21.00
Title
1. How to Make Tarik Malaka Coffee
2. BASIC SCRAMBLED EGGS RECIPE
3. Easy Cheesecake
Sources
https://www.cindenian.com/cara-membuat-kopi-tarik/
https://www.incredibleegg.org/recipe/basic-scrambled-eggs/
https://www.kingarthurflour.com/recipes/easy-cheesecake-recipe
Materials/Ingredients
1.materials : a sachet of luwak white coffe, boiled water
things : cup, spoon
2. 4 large EGGS
1/4 cup milk
pinch   salt
pinch   pepper
2 tsp.   butter
Yields: 2 servings
3. Ingredients
Crust

1 1/2 cups (128g) graham cracker crumbs (9 to 10 whole graham crackers, crushed)
1/4 cup (28g) confectioners' sugar
1/3 cup (5 tablespoons + 1 teaspoon, 74g) melted butter
1/8 teaspoon salt

Filling

2 cups (454g, 2 large packages) cream cheese, at room temperature
2 large eggs, at room temperature
2/3 cup (152g) granulated sugar
1 teaspoon vanilla extract
How to make it
How to make luak white coffee
1. take a sachet of luwak wht cof, ripped it and put coffe powder into a cup
2. pour boiled water into cup . stir until it mixed and become to be a coffee.
3. wait for a while until the luwak white coffee gets warm.
4. add a some sweetened condensed milk
5. luwak white coffee ready to drink
2. NUTRITIONAL INFORMATION
DIRECTIONS
BEAT eggs, milk, salt and pepper in medium bowl until blended.

HEAT butter in large nonstick skillet over medium heat until hot. POUR in egg mixture. As eggs begin to set, gently PULL the eggs across the pan with a spatula, forming large soft curds.

CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat. SERVE immediately.
3. Instructions
  1. Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350°F.
  2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
  3. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
  4. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
New Vocabularies found
 lumps, stirring,folding.
Comments
 Tarik Melacca is really good and sweet , i have to try this and its really sweet.




Day 4
Saturday
Date :25 April 2020
Time
19.00-21.00
Title
1. Moist Chocolate Cake
2. Ratatouille
3. Sambal
Sources
https://foodess.com/moist-chocolate-cake/
https://tasty.co/recipe/ratatouille
Materials/Ingredients

1.Ingredients

  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened
  • 1/2 cup butter melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee or 2 tsp instant coffee in 1 cup boiling water
2. Ingredients
for 8 servings
VEGGIES
  • 2 eggplants
  • 6 roma tomatoes
  • 2 yellow squashes
  • 2 zucchinis
SAUCE
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • salt, to taste
  • pepper, to taste
  • 28 oz can of crushed tomatoes(795 g)
  • 2 tablespoons chopped fresh basil, from 8-10 leaves
HERB SEASONING
  • 2 tablespoons chopped fresh basil, from 8-10 leaves
  • 1 teaspoon garlic, minced
  • 2 tablespoons Chopped fresh parsley
  • 2 teaspoons fresh thyme
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons olive oil
3. INGREDIENTS 
·         25-30 chillies: select a combination of red, green etc
·         6 shallots, whole
·         4-5 garlic cloves
·         1 tbsp. fish sauce
·         1-2 tsp. sugar
·         3 kefir lime leaves, thinly sliced
·         ¼ cup extra virgin olive oil
How to make it
1. Instructions
1.            Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
2.            In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
3.            Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
4.            Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.
2. Preparation
  1. Preheat the oven for 375˚F (190˚C).
  2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
  8. Enjoy!
3. METHOD 
  1. In a mortar & pestle, grind the chillies, shallots, fish sauce & sugar until it forms a coarse paste
  2. Heat the oil in a frying pan at medium heat and add the paste.
  3. Once the paste darkens, add the kefir lime leaves. When they wilt, remove the pan from the heat
  4. Let the sambal cool before transferring to a glass jar
Warning!! Wear gloves when you handle chillies!
New Vocabularies found
 approximately, desired.
Comments
 I think I need to try cook Ratatouille. i'd never to try it because i didn't know about the recipe.

Arman Daffa Putra
192122117
Intensive Reading Task
Siliwangi University

Comments

Post a Comment

Popular Posts