Procedure Text
Reading Log (Procedure)
Day 1
Thursday
Date : May 13, 2021
Time : 19.22-19.47
Title :
1. How To Make Dango
2. Takoyaki (Octopus Ball)
3. Japanese Kawaii Kusa-Mochi
Sources : https://www.google.com/amp/s/cookpad.com
Materials/Ingredients :
1. 250 g tofu
230 g rice flower
4 tbsp soysauce
8 tbsp sugar
1 tbsp starch (bramborový škrob)
8 tbsp Water
2. 100 g plain flour
300 ml water
1 egg
Pinch salt
1 tablespoon vegetable oil (or any cooking oil)
50 g chunk boiled octopus, diced (into small pieces)
2 spring onions, finely sliced
Japanese mayonnaise
Takoyaki sauce
Bonito flakes (optional)
Tobiko (fish roe, optional)
3. Green Mochi
30 g rice fine flour
1 tablespoon sugar
2 g dried mugwort or green tea powder
50 ml water
White Mochi
30 g rice powder +1 tbs sugar +50ml water
Pink Mochi
15 g rice powder +1/2 tbs sugar +berry powder or red food color
Inside
3 tbs red bean sweet paste Anko or your favorite nuts or dried fruits
How to make it :
1. Dango
Mix tofu and rice flower. Knead it until you can make forms.
Make small balls like in the picture.
Boil them until they start floating (when it starts floating, it means dango is done!)
Add soy sauce, sugar, starch and sugar into a pan and heat it until it becomes sticky. Keep mixing when you heat them.
Done!
For the batter, in a mixing bowl add flour, eggs, salt and water. Whisk together well and then set this aside. Or if you have the ready made okonomiyaki flour, follow the instructions on packet for making the batter. Pour mixture into a measuring jug.
Prepare the octopus, by dicing into small pieces and place in a small bowl. Chop the spring onions and place into another small bowl.
Place your takoyaki plate on the gas stove on medium heat to heat up. Using a power towel grease each hole with a small amount of oil. Then fill each hole under half way with the batter, then place a piece of octopus and spring onions in each of the semi-circular holes.
Then pour more batter and fill up each hole to the top with the batter mix. Tip: if you overflow the batter out of the hole, it will make it easier to flip them later on.
When the takoyaki are about half cooked, about 1-2 minutes, it is time to flip them over. Using a bamboo skewer or chopsticks gently poke the outside of the batter and flip it over within the hole. This should create a round ball. Tip: this takes a few tries to get the hang of but the more you practice the easier it gets.
You will need to flip and rotate the takoyaki a few times to ensure it is fully and evenly cooked. Allow a few minutes to cook each side before flipping. This should take about 3-4 minutes until golden brown on the outside.
Ingredients: mix dried ingredients and water well.
Microwave for 40~50 sec 600w. 30sec for pink Mochi.
Wrap with film and knead well until the surface is smooth.
Spread with rolling pin like these shapes. Make small round Anko paste. Cut the mochi dough in half and stick the white and green Mochi together as shown in the photo.
Place Anko paste and fold the Mochi dough, then cut Mochi with cookie cutter.
Cut the pink mochi dough into a flower shape and place it on the mochi. It is easy to do with a little potato starch.
Push the center of flower with toothpick and brush Mochi to clean starch powder.
Enjoy 🌸🇯🇵💖
1) Prepare the vegetables.
Using a mandolin, slice squash, zucchini and eggplant to about 1/16 inch thickness.
Using a bread serrated knife, slice the tomatoes to 1/16 inch thickness as well.
Set the vegetables aside.
2) Prepare the stew.
Preheat oven to 200 degrees celsius or 400 fahrenheit.
Slice the bell peppers in halves and discarding the seeds.
Line baking tray with parchment paper.
Place the peppers onto the tray.
3) Wack into the oven and broil until the skin is charred.
Remove from the oven and transfer the peppers into a bowl.
Cover with cling film and set aside to cool.
Once the peppers are cool enough to handle, remove and discard the charred skins.
4) Roughly chop the peppers and set aside.
In a sauce pot over medium heat, add butter and olive oil.
Once the butter has melted, add in onion, carrots and celery.
Sauté until the onions are translucent.
5) Add in garlic and saute until aromatic.
Add in the canned tomatoes, chipotle, adobo sauce and the roasted peppers.
Stir to combine well.
Add in thyme and herbes de provence.
Stir to combine well.
6) Bring it up to a simmer.
Allow the stew to simmer for about 2 to 3 minutes.
Lastly, season with salt and pepper.
Carefully transfer to a blender as it is piping hot.
Add in the basil leaves and blitz until roughly smooth.
Transfer the stew into an oven proof casserole dish.
7) Assemble and bake the ratatouille.
Preheat oven to 140 degrees celsius or 285 fahrenheit.
Lay the sliced vegetables on top of the stew; in an alternate pattern - zucchini, yellow squash, eggplant and tomatoes.
8) In a small bowl, mix together olive oil, garlic, thyme, salt and pepper.
Drizzle the olive oil mixture over the top. Cover the dish with aluminum foil.
Wack into the oven, bake and confit for 3 hours.
9) Remove from the oven.
To serve, place the sliced vegetables vertically inside the cookie cutters until almost fully packed.
Place another series of slice vegetables on the top horizontally.
Slowly remove the cookie cutters. Place a chive over the top.
Drizzle some of that stew on the side. Place some parsley over the top.
Serve immediately.
Day 3
Saturday
Date : May 15, 2021
Time : 09.05 - 09.25
Title :
1. How To Make Kimbap
2. How To Make Tteokbokki
3. How To Make Seaweed Soup
Sources : https://mykoreankitchen.com
Materials/Ingredients
1. 4 dried seaweed sheets (gim / sushi nori)
120g / 4.2 ounces spinach (regular or baby spinach)
2 eggs, beaten
1/2 carrot (120g / 4.2 ounces), julienned
2 to 4 imitation crab sticks (depending on the length), cut in half length ways
4 sticks of BBQ Kimbap ham, cut into long strips if you didn’t buy the pre-cut version (available at a Korean grocery store)
4 yellow radish pickle (danmuji), cut into long strips if you didn’t buy the pre-cut version (available at a Korean / Japanese grocery store)
2 1/2 cups cooked short grain rice
2 Tbsp sesame oil, divided
3/8 tsp fine sea salt (or more to taste), divided
2. MAIN
350g / 12 ounces Korean rice cakes, separated
150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces
2 cups Korean soup stock (dried kelp and dried anchovy stock), use this recipe
60g / 2 ounces onion, thinly sliced
TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)
3 Tbsp gochujang (Korean chili paste)
1 1/2 Tbsp raw sugar
1 Tbsp soy sauce
1 tsp minced garlic
1 tsp gochugaru (Korean chili flakes)
GARNISH
1 tsp roasted sesame seeds
1 tsp sesame oil
1 stalk green onion, finely chopped
3. 15 g / 0.5 ounces dried seaweed (Miyeok / wakame)
120 g / 4.2 ounces beef chuck or round steak, sliced into smaller pieces
1/4 tsp fine sea salt (or more to taste)
A few cracks black pepper
1 Tbsp sesame oil
1 1/2 Tbsp soy sauce (I used regular Kikkoman soy sauce)
1 tsp minced garlic
5 cups water
How to make it :
1. Kimbap
1. Rinse the spinach and parboil it in rapidly boiling water (30 seconds to 1 minute). Drain the water away and run some cold water over the spinach. Gently squeeze the spinach to remove any excess water. Put the spinach into a bowl. Add 1/8 tsp salt and 1/2 Tbsp sesame oil then mix them well.
2. Pre-heat a pan/skillet. Add a small dash of cooking oil and spread it around the pan. Add the beaten egg and cook both sides well over medium heat. Place the egg omelette on a cutting board and cut it into long strips.
3. In a heated pan, lightly cook the carrots, crab sticks and kimbap ham (about 1 min per ingredients), separately, and over medium heat. (Some people use these raw, but I prefer cooking them first for my kimbap.)
4. Place the cooked rice into a mixing bowl then add 1/2 Tbsp sesame oil and 1/4 tsp fine sea salt (or more to taste). Mix them well with a rice spatula.
5. Gather all the kimbap ingredients at the ‘kimbap rolling station’. This makes it easy to assemble.
6. Place one dried seaweed sheet on the bamboo mat (shiny side down). Put the rice on the seaweed sheet then spread it evenly and thinly to cover about 2/3 of the seaweed. (Leave about 5cm / 2 inches gap at the top of the seaweed).
7. Now fill the seaweed with the filing ingredients. Make sure you evenly use the ingredients so that you’re not short of them later.
Place one yellow radish pickle at about 1/3 point of the seaweed then add three burdock strips, one ham strip, one crab stick around it. Then pile up a few eggs strips, carrot sticks, and some spinach. Then roll the seaweed.
If the seaweed doesn’t stick, paste some water on the gap you left in step 6. You can also use a few grains of cooked rice in this gap. Set the rolled kimbap aside.
8. Repeat the step 6 and 7 with the remaining ingredients.
9. Line up all kimbap on a cutting board and paste some sesame oil (1 Tbsp) around the seaweed surface. Slice kimbap into bite size pieces. Serve.
2. Tteokbokki
Unless your rice cakes are soft already, soak them in warm water for 10 mins.
Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
3. Seaweed Soup
1. Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.
2. Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.
3. Pre heat a medium pot over medium heat (about 20 seconds). Add the sesame oil, seaweed and beef. Stir them well until the beef is partly cooked (about 2 mins). Add the soy sauce, garlic and water. Cover the pot and boil over medium – medium high heat until the meat is fully cooked (10 to 15 mins). Adjust the taste with more salt if needed.
New Vocabularies found :
Comments : I read these procedure because all of these foods are often appeared on K-dramas and I'm craving on it.
Sunday
Date : May 16, 2021
Time : 08.55 - 09.15
Title :
1. How To Make Seblak
2. How To Make Noodle Pancake
3. How To Make Meat Ball
Sources : http://indofoodculinary.blogspot.com
Materials/Ingredients
1. Crackers kanji 50 g
Add meatballs, sausage, cut into this
1 chicken egg in the whippe
1 stalk green onion, finely slice
1 stalk celery, choppe
Fried onions, adjus
Soy sauce, adjus
Right amount of oil
Seasoning blen :
Cayenne 5 piece
Red onion 2 clove
1 clove garli
Kemiri 1 piece
Kencur 3 c
2. Ingredients for chili sauce:
3/4 cup water
1/4 cup vinegar
1/2 cup granulated sugar
1/2 tablespoon salt
3 cloves garlic
2 red peppers
1 tablespoon cornstarch
Noodles pancake ingredients:
2 packets of dried rice noodles
5 cups of hot water
1 cup carrots, sliced
1/2 cup chopped green onion
1 teaspoon ginger crushed
1 tablespoon sesame oil
2 eggs
3. Beef Meatball (Bakso) Soup
400 g veal bone
Water 4 L
Seasoning For Beef Meatball Soup
5 cloves garlic, fried and mashed
Red onion 4 cloves, fried and mashed
Fried onions 1/2 tablespoon, mashed
Sugar 2 tsp
salt 1 tbsp
Pepper 1/2 tsp
4 stalks scallion, white part, thinly sliced
Instant beef broth, 2 tsp
How to make it :
1. Seblak
Heat water to boiling, and soak raw crackers until melted and drain. Add a little cooking oil that is not sticky and flat crackers
Seasoning mashed pulverized and saute until fragrant smel
Add meatballs, sausage that is cut, celery, leek then stir
Put crackers that have been drained before, mix well. Add the beaten eggs and mix again rather quickly so that the eggs quickly clot. Add a little water, salt and flavoring to taste
Let stand briefly until the water is somewhat reduced, and then enter a bit of soy sauce so that it feels more powerful and stirring constantly until blended
Prepare a bowl and pour into a bowl and sprinkle with fried onions on top seblak. Seblak wet spicy prepared at present and seblak Eat while warm.
2. Noodle Pancake
1) Chilli sauce Combine all ingredients into a blender until smooth. Then, pour in a pan and bring to a boil. Add cornstarch and stir until blended. Pour in a bowl until ready to use.
2) Then, place the colander in a large bowl. Add rice noodles and flush with hot water. Let stand for 10 minutes until the rice noodles were soft. Drain in a bowl. Then, cut into noodles using kitchen scissors. Add the carrots, leeks, ginger, sesame oil and eggs.
3) Stir until all ingredients mixed with average. Then, grab a handful of rice noodles and place in the skillet that has been heated. Flatten vermicelli like cooking pancakes with a spatula until it is lightly golden brown and crispy. Serve with Asian-style chili sauce.
3. Meat Ball
How to Make Beef Meatballs Soup
- boil the water
- enter all of the ingredients and seasonings together including onions and garlic.
- Wait until boiling and mature bone
- Then reduce the heat and let the sauce will still be above the stove.
Beef Meatballs Recipe
- 250gr ground beef
- 2 tablespoons fried shallots
- 1 tablespoon garlic fries
- 1/2 teaspoon pepper
- 1 tsp salt
- 50 g of starch
- 40 g ice cubes, crushed
- 2 ltr of water to boil bakso
How to Make Bakso:
- insert meat, onion, pepper, salt, and flour in a food processor or blender. Milled until smooth and well blended
- Add ice cubes if the batter buckled and hard formed
- Heat the water over low heat until almost boiling
- Grasp the dough and press to appear between your thumb and forefinger.
- then cut with a spoon and put the meatballs in hot water.
- Do it until all the dough is finished
- raising the heat and cook until all the meatballs float.
- Pick up all the meatballs and drain.
New Vocabularies found :
Comments : These procedure are about Indonesia traditional food and I'd like to know how to make it.
Day 5
Monday
Date : May 17, 2021
Time : 09.10 - 09.25
Title :
1. How To Make Cookies
2. Chocolate Chip-Caramel-Pudding Cookie Bars
3. Chocolate-Orange Cookie Slices
Sources : https://www.bettycrocker.com
Materials/Ingredients :
1. 2 1/4c ups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired
2. 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1 box (3.4 oz) Jell-O™ vanilla-flavor instant pudding & pie filling mix
30 Rolo chewy caramels in milk chocolate, unwrapped, cut into quarters (about 1 cup)
3. Dough
1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup granulated sugar
2 teaspoons grated orange zest
1 egg
Filling and Topping
2/3 cup dark chocolate chips
1/2 cup canned sweetened condensed milk (not evaporated)
1/3 cup coarsely chopped slivered toasted almonds
1 egg
1 tablespoon water
2 teaspoons coarse white sparkling sugar
How to make it :
1. Cookies
1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
- 2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
- 3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
- 4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- 5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
2. Chocolate Chip-Caramel-Pudding Cookie Bars
1) Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
2) In large bowl, mix cookie mix, butter, egg and dry pudding mix with spoon until soft dough forms. Stir in chopped chocolates. Press evenly in pan.
3) Bake 28 to 32 minutes or until golden brown. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.
3. Chocolate-Orange Cookie Slices
1. In small bowl, mix flour, baking powder and salt; set aside.
- 2. In large bowl, beat shortening, 1/2 cup granulated sugar and the orange zest with spoon until blended. Beat in 1 egg. Stir in flour mixture until well blended. Knead 5 to 10 times or until dough is smooth. Shape dough into 6- by 5-inch rectangle; divide in half, and wrap each in plastic wrap. Refrigerate about 2 hours or until dough is firm and cold.
- 3. Heat oven to 350°F. In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 to 4 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Stir in almonds. Set aside.
- 4. Working with 1 dough half at a time, remove from refrigerator and unwrap. Lightly flour a 12x6-inch rectangle in center of cooking parchment paper. Using floured rolling pin, roll chilled dough to a 12x6-inch rectangle. If dough cracks slightly on edges, press together to mend. Spoon and spread 1/2 cup of the filling on one half of the long side of rectangle, leaving 1/2-inch border around edges. In small bowl, stir 1 egg and water until well blended. Brush edges with egg mixture.
- 5. Place a hand on either side of the short side of parchment paper. Working quickly, use the long side of parchment paper to help fold dough in half lengthwise over filling to cover. Press down slightly to stick dough to filling. Press with fork to seal 1/2-inch edge on sides. Brush top with egg mixture; sprinkle with 1 teaspoon of the sparkling sugar. Slide paper with dough onto large cookie sheet.
- 6. Bake 15 to 18 minutes or until light golden brown on top and edges. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade as needed. Move individual slices from parchment paper to cooling rack.
- 7. Meanwhile, repeat steps on assembling and baking with second half of refrigerated dough and remaining filling. Use remaining egg mixture and 1 teaspoon sparkling sugar before baking.
- 8. Cool slices completely, about 1 hour. Store covered in airtight container in single layer.
- New Vocabularies found :
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