SUBTOPIC
Cover page
Subtopic
Ingredients
9
Kitchen utensils
10-17
Dish/meal
18-22
Electrical appliances
23-26
Verbs in the kitchen
27-37
Chores in the kitchen
38-41
Advices
42
Sequence connectors
43
Recipe
44-45
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INGREDIENTS
1.Turnip
2.Cherry tomatoes
3.Sweet potatoes
4.Mushroom
5.Snake beans
6.Yeast
7.Salt
8.Paprika
9.Mint leaves
10.Red chilli
11.Milk
12.Cream cheese
6
13.Yogurt
14.Sugar
15.Caramel
7
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16.Chia seeds
17.Sesame oil
18.Margarine
19.Oyster sauce
20.Meat stock
KITCHEN UTENSILS
1.Chefs knife
2.Cutting board
3.Can opener
10
4.Measuring cups
5.Colander
11
6.Vegetable peeler
7.Potato masher
8.Whisk
9.Grater
12
10.Citrus juicer
11.Small saucepan
13
12.Large pot
13.Grill pan
14.Spatula
15.Stirring spoon
14
16.Tongs
17.Ladle
15
18.Oven mitts
20.Aluminium foil
16
DISH/MEAL
1.Asam laksa
2.Curry laksa
17
3.Satay
4. Nasi lemak
18
5.Popiah
6.Mee goreng
19
7.Beef rendang
20
8.Fried rice
9.Oyster omelet
21
10.Pasembur
ELECTRICAL APPLIANCES
1.Stove
2.Deep fryer
22
3.Food steamer
4.Microwave oven
5.Popcorn maker
23
6.Pressure cooker
24
8.Charcoal grill
9.Corn roaster
25
10.Espresso machine
1.add salt
26
2.grab hotdogs
3.blend yogurt
27
6.drain noodles
8.cook noodles
9.strain flour
10.grate carrots
29
11.bake muffins
12.store knives
30
13.microwave food
14.keep spices
31
16.cut pizza
17.simmer sauce
18.fire up stove
32
20.fry sausage
21.slice potatoes
33
22.flip hamburgers
24.toss salad
34
26.baste turkey
35
27.stir-fry vegetables
29.barbeque things
36
30.use a stick
3.clean up dishes
38
40
9.clean microwave
41
ADVICES
42
43
flesh under the leg and see if the juices run clear or insert a thermometer into the thickest
part of the thigh not touching bone. It should read 170F.
2.After that, when the chicken is cooked through, turn off the heat and remove the pot from
the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and
discard the ginger and green onion. Don't forget to reserve the poaching broth for your rice,
your sauce, and the accompanying soup. The quick cooling will stop the cooking process, keeping
the meat soft and tender, and giving the skin a lovely firm texture.
3.Then, to cook the rice,drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan
on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat.
When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. Be careful
not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the
sesame oil, mix well.To make the rice on the stove,in the same sauce pan, add 2 cups of your
reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low,
cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10
minutes more.To cook rice in a rice cooker,pour aromatics and rice (after frying) into your rice
cooker, add 2 1/2 cups of your reserved poaching broth and salt. Follow the instructions for your
model (usually this will just mean "turn it on!")
4. While your rice is cooking, remove the chicken from the ice bath and rub the outside of the
chicken with the sesame oil. Carve the chicken for serving.To make the chili sauce,blend your
chili sauce ingredients in a blender until smooth and bright red.
5. To make the soup, you should have six or seven cups of the reserved poaching broth left over
to serve as soup. Just before serving, heat up the soup, taste and season with salt as
necessary.Lastly,serve the chicken rice with chili sauce, dark soy sauce, cucumber slices, and a
bowl of hot broth garnished with cilantro or scallions.
Enjoy;)
RECIPE
Ingredients
250grfettuccine(Ipreferfettuccineandlinguini
howeverit'salsofinewithspaghetti)
250grpeeledshrimpsormixedseafood(youcanuse
scallops,squidormussels)
1tbsofbutter
extravirginoliveoil
3clovesofgarlic,peeledandcutinhalflengthwise
1freshredchili,deseededandfinelychopped(thisI
addfrommyselfbecauseIliketohavesomeheat)
gratedzestof1lemon
1/2glassofdrywhitewine
300grheavycream
coarsesalt
freshlygroundblackpepper
100grgratedparmigiano
handfuloffreshbasilorparsleyleaves
45
Method
Inalargefryingpanheatthebutterand2tbsofoliveoil.
Addchiliandgarlicandcookonmediumheatfor23minutes.
Increase the heat and add the shrimps. Cook stirring until
the shrimps have golden crust (34 minutes). Remove the
shrimps from the pan and keep them warm. Through away the
garlic.
Returnthepanwithoilandjuicesonmediumheat.Addthewineand
stir to deglaze the pan. Reduce the wine to 2/3 of the volume. Add
the cream, lemon zest and heat. Season with salt and black pepper
totaste.
46