Reading-Log Procedure

Day 1 Wednesday Date : 22 April 2020
Time	9.40-10.17
Title	1. Dalgona Coffee 2. Perfect Fried Rice 3. Chicken Katsu
Sources	1.       https://www.delish.com/cooking/recipe-ideas/a32072159/dalgona-coffee-recipe/       2.       https://www.delish.com/cooking/recipe-ideas/a25325036/how-to-make-fried-rice/       3.       https://www.allrecipes.com/recipe/72068/chicken-katsu/
Materials/Ingredients	1.      2 tbsp granulated sugar, 2 tbsp instant coffee, 2 tbsp cold water, Ice (for serving), Milk (for serving)
	2.      3 tbsp sesame oil, 3 large eggs,Kosher salt, 2 carrots, 3 green onions, white and green parts divided, 3 cloves garic, 1 tbsp peeled and minced ginger (from a 1" piece), 4 c. cooked long grain rice (preferably leftover), 3/4 c. frozen peas, 3 tbsp. low-sodium soy sauce
	4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness, salt and pepper to taste, 2 tablespoons all-purpose flour, 1 egg, 1 cup panko bread crumbs, 1 cup oil for frying, or as needed
How to make it	Combine sugar, coffee, and water with hand mixer or regular whisk until mixture turns silky smooth and shiny, then continue whisking until it thickens and holds its lofty, foamy shape. Fill a glass most of the way full with ice and milk, then pour whipped coffee mixture on top
	Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil.Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate. Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.
	3.      Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides. Then, heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
New Vocabularies found	Vigorously, dollop, swirl, lofty, endurance, minced, skillet
Comments	I have tried to make dalgona coffe twice, but I always failed.

Day 2 Thursday Date :23 April 2020
Time	9.00-11.00
Title	1. Cilok-Tapioca dough in peanut sauce 2. Copycat KFC™ Original-Style Chicken 3. Mie Ayam Jamur (Indonesian Chicken Mushroom Noodle)
Sources	1.    https://dailycookingquest.com/cilok-tapioca-dough-in-peanut-sauce.html        2.    https://www.tablespoon.com/recipes/copycat-kfc-original-style-chicken/97c93d14-9d8c-4bc7-96dc-1e0b37e4fcaa       3.    https://indonesiaeats.com/mie-ayam-jamur-indonesian-chicken-mushroom-noodle-recipe/
Materials/Ingredients	1.      Tapioca dough : 100 gram all purpose flou, 100 gram tapioca flour, 2-3 scallions, thinly sliced, 1.5-2 tablespoon dried shrimps ,toasted and ground, 3 cloves garlic, grated, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon ground white pepper, 200 ml warm water Peanut sauce : 100 gram roasted peanut, 1 clove garlic, 3-5 red chilies, 25 gram palm sugar, 1 teaspoon salt, 1 tablespoon sweet soy sauce, 100 ml hot water
	2.      1 tablespoon paprika, 2 teaspoons onion salt, 1 teaspoon chili powder, 1 teaspoon black pepper, ½ teaspoon celery salt, ½ teaspoon dried sage, ½ teaspoon garlic powder, ½ teaspoon ground allspice, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon dried marjoram, 1 ½ cups Gold Medal™ all-purpose flour, 1 tablespoon brown sugar, 1 tablespoon kosher salt, 1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings), 1 egg white, 2 quarts neutral oil, for frying
	3.       Noodle, boiled until cooked, chicken oil, steamed/boiled/fried pangsit (wontons), bakso (meatballs), blanched yuey choy, sambal bakso Toppings: tongcai (Chinese preserved vegetables) finely sliced green onions Stir Fry Chicken Mushroom: 300 g boneless and skinless chicken, cut into smaller pieces (1X1X2 cms), 150 g white mushrooms, quartered, 4 cloves garlic, bruised, 3 cm long ginger, bruised, 2 tbsp light mushroom soy sauce, 1 tbsp kecap manis, 1 tbsp oyster sauce, 400 mL chicken broth/water, 1 tbsp tapioca starch Chicken Broth: 3 L water, 3 cm ginger, scrapped and sliced, 2 wings and the carcass, 4 shallots, roungly sliced, 3 cloves garlic, bruised, 10 cm canesugar stick, peeled and cut, white peppercorns, salt
How to make it	1.      Steps : Cilok : Combine all purpose flour, tapioca flour, scallions, dried shrimps, garlic, salt, sugar, and ground white pepper in a mixing bowl. Pour water in batches and work into the dough until no longer sticky, you may not need to use all the water. If you end up with a runny dough, you can fix it by adding equal amount of all purpose flour and tapioca flour. Shape into 1 inch balls and set aside. For boiled cilok: Bring a pot of water to boil. Gently drop the balls into the boiling water and cook until they float to the surface. Remove with a slotted spoon. It is traditional to skewer about 3 to 4 balls per bamboo skewer. Serve immediately with peanut sauce. For fried cilok: Deep fry the balls in hot oil until crispy and golden brown. Remove from hot oil and serve immediately with peanut sauce. Peanut sauce : Heat 1 tablespoon of oil in a frying pan and sauté garlic and chilies until fragrant and cooked, about 3 minutes. In a food processor, grind together peanut, garlic, and chili into a fine paste. Transfer this into a bowl. Add the rest of the ingredients and mix together to make the peanut sauce.
	2.      Steps :        ·         Preheat fryer to 350°F. Thoroughly mix together all spices,       ·         Combine spices with flour, brown sugar and salt,       ·         Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces,       ·         Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit,       ·         Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F,      ·         Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
	3.      Stir Fry Chicken Mushroom: Combine 1 tbsp mushroom soy sauce, chicken pieces and ground white pepper; stir well. Add 1 tbsp tapioca starch and mix well.  Stir fry garlics and ginger until fragrant. Add seasoned chicken pieces. Stir frequently to let the aroma of ginger and garlic stick to chicken and cook until chicken changes colour.  Add mushrooms, the rest of mushroom soy sauce, kecap manis, broth/water, salt and ground white peppercorns. Cook until seasoning is absorbed and chicken is cooked. Set aside. There might be a small amount of broth left in the cooking, so we can use up for assembling the noodles later on. Chicken Broth: In a large pan, add water and bring to a boil. Add all other ingrdients.  Cook at high heat and reboil.  Once it’s boiled, reduce to low heat and continue cooking until the next 30 minutes.  Remove from the heat, drain and broth is ready to use.
New Vocabularies found	Saute, peppercorn, gently
Comments	I enjoy read about procedure text. Because I choose topic about recipe of beverages.

Day 3 Friday Date :23 April 2020
Time	23.00- 23.30
Title	1. Nasi Lemak 2. Spaghetti Carbonara 3. Microwave Chocolate Mug Cake
Sources	1.    https://www.kindmeal.my/MayNg/recipe-1000011.htm       2.    https://www.simplyrecipes.com/recipes/spaghetti_alla_carbonara/       3.    https://www.allrecipes.com/recipe/241038/microwave-chocolate-mug-cake/?internalSource=rotd&referringId=2821&referringContentType=Recipe%20Hub
Materials/Ingredients	1.      3 cups of rice (washed), 300ml of Kara coconut milk, One tablespoon of salt, Pandan leaves (about 8 pieces and washed and tie a knot), Lemon Grass (4 stalks), Ginger (8 slices)
	2.      Tablespoon extra virgin olive oil or unsalted butter, 1/2 pound pancetta or thick cut bacon, diced, 1-2 garlic cloves, minced, about 1 teaspoon (optional), 3-4 whole eggs, 1 cup grated parmesan or pecorino cheese, 1 pound spaghetti pasta (or bucatini or fettuccine), Salt and black pepper to taste
	3.      ¼ cup all-purpose flour, ¼ cup white sugar, 2 tablespoons unsweetened cocoa powder, ⅛ teaspoon baking soda, ⅛ teaspoon salt, 3 tablespoons milk, 2 tablespoons canola oil, 1 tablespoon water, ¼ teaspoon vanilla extract
How to make it	1.      Wash the rice and pour in the coconut milk, salt, lemon grass, pandan leaves and ginger. Add the water to level 3 of the rice cooker and cook it,             2.      Once it is done, mixed the rice in the cooker so that the coconut milk is evenly mixed around. For the side dishes, it is optional for individual to cook whatever they like.             4.      See the video link for the VFC teaching
	2.      Heat pasta water; Sauté pancetta/bacon and garlic Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl; Beat eggs and half of the cheese; Cook pasta; Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water; Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce; Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in; Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
	3.      Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract; Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.
New Vocabularies found	Pancetta, pecorino
Comments	I like nasi lemak. Nasi lemak is Malaysian food. I think nasi lemak is similar with nasi uduk.

Day 4 Sunday Date : 25 April 2020
Time	23.00-23.40
Title	1. Bala-Bala / Indonesian Vegetable Fritters 2. Red & Green Coleslaw 3. Seared lemon garlic butter scallops
Sources	1.    https://cookpad.com/uk/recipes/8099836-bala-bala-indonesian-vegetable-fritters      2.    https://www.kindmeal.my/KindMealChef/recipe-117332.htm      3.    https://cafedelites.com/lemon-garlic-butter-scallops/
Materials/Ingredients	1.      1 Carrot, 1 Cabbage / Spanish Chinese Leaves (only a little bit), 1 Spring Onion, 10 heaped tbsp Flour, Water, Salt, Garlic powder, 1 tsp Chicken powder, White pepper grounds, Oil
	2.      1/2 head red cabbage, shredded; 1/2 head green cabbage, shredded; 2 carrots, shredded; 2 tablespoons parsley, finely chopped; 1 green onion, finely chopped; 1/2 cup golden raisin; 1 cup kraft classics coleslaw dressing; 3 tablespoons kraft apple jelly
	3.      2 Tablespoons olive oil, 1 1/4 pounds (600 grams) scallops, 3 tablespoons unsalted butter, divided, 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic), Salt and fresh ground black pepper to taste, 1/4 cup dry white wine or broth, 2 tablespoons lemon juice, 1/4 cup chopped parsley.
How to make it	1.      Cut all the ingredients (long and thin); Mix flour and water until not too thick or watery (about 3/4 cup of water); Add seasonings and taste it; Add the vegetables; Heat oil in a pan(if you can submerge the ingredients in oil is better, but it will use a lot of oils); Add 1 or 2 tbsp to the pan; Wait until brown / you see burn marks at the carrots and serve. (as Indonesian, we like to eat this with a hot chilli)
	Combine cabbage, carrots, parsley, onion and raisins, set aside; combine coleslaw dressing and apple jelly; add to salad and toss well.
	3.      Steps : ·         If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels. ·         Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed). ·         Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate. ·         Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute). ·         Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice. ·         Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley. ·         Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
New Vocabularies found	Heaped, simmer, slightly, sizzling
Comments	I never thought about bala-bala recipe in English. I am curious, so I searched it.