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Procedure Text : How to make milk coffee

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Procedure Text : How to make milk coffee

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Title/Goals :

Ingredients/tools:

Steps/Methods:

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Goals/Title: How to

Ingredients:

Steps/Methods

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Tool :

Knife

Cutting board

Container/basin

Steaming pan

Plastic gloves

Spoon

Ingredients:

1) 250 grams of chicken breast fillet

2) 75 grams of tapioca flour

3) 25 pieces of dumpling skin

4) 1 egg

5) Carrots, to taste

6) 3 cloves of spring onion and 2 garlic cloves

7) Salt, to taste

8) Pepper to taste

9) 8-10 ice cubes, crushed

Method :

1) Finely chop the chicken meat

2) Transfer the ground chicken to a large bowl, then add tapioca flour, eggs, salt, pepper, spring onions and garlic, and ice cubes. Mix well.

3) Heat the steamer, while waiting for the steamer to heat up, add enough dough to each dumpling skin (I use 1/2 tablespoon of munjung), top with grated carrot, then steam until cooked, around 10-12 minutes

4) then the dimsum is ready to be served

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-Tittle/goals : How to make oreo cream cups
-Tool : Bowl,Cups,Blender,Spoon,Mixer,and Microwave
-Ingredient : Oreo,Butter,Heavy Cream, And ChocoChip

-Step or Method :
1.) First up Crushed the Oreo with blender
2.) and Then,melt the butter in microwave
3.) Mix the crushed oreo and melted butter in the bowl container,and then put in the cups
4.) Pour some heavy cream in another bowl and start whipping it until you get stiff peaks
5.) Add some crushed oreo in there,and pour it in the cups
6.) Melts a chocochips in microwave until it melt and then pour in to in the cups
7.) And there you have it a Oreo Cream Cups

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Title:How to male cireng

Tools:mug,wok,Teflon,spoon,shoes,stove

Ingredients:

150 gr tapioca flour mixture

2 tbsp wheat flour

50 gr tapioca flour

150 ml plain water at room temperature

2 cloves of garlic crushed

3/4 tsp salt

1/2 tsp stock powder

1/4 tsp ground pepper

1 spring onion finely sliced

Steps:

Put the dry ingredients into a bowl, mix well Prepare a Teflon, mix the starter ingredients (tapioca flour, garlic, salt, stock powder, pepper powder, sliced ​​spring onions and water) stir well Cook the starter material until it looks like glue and is transparent in color Immediately pour the hot starter into a bowl containing the dry ingredients. Knead gently using your hands or a plastic ladle When it feels warm, knead with the palm of your hand until the dough is evenly mixed When it's flat, take a pinch and flatten it like a regular chip Heat cooking oil in a frying pan over medium heat Fry the mixture until cooked.

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Tools

pan

bowl

ladle

fork

spoon

chopsticks

Ingredients:

1 pack of deer horse noodles

• 5 tablespoons chicken topping oil

• 1 tbsp soy sauce

• 1 bunch mustard greens (weeded and boiled)

• Meatballs

• Meatball sauce

• 2 boiled eggs

• Chili sauce and sweet soy sauce (as a complement)

How to make:

Bring water to a boil, add the noodles, then boil until soft, then remove and drain.

• Add the oil, chicken noodle topping and soy sauce to the plate then stir until evenly mixed.

• Put the boiled noodles into a plate and stir well.

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Material:

-15 pieces of dumpling skin

-5 small pieces of white tofu, cut into two triangles, scooped out in the middle

-The oil for frying Material:

-300 grams mackerel fish, puree 3 spring onions, thinly sliced

-3 cloves of garlic, crushed

-1/2 teaspoon flavoring

-1 teaspoon salt

-1/4 teaspoon ground pepper

-2 teaspoons granulated sugar

-3 egg whites

-150 ml ice water

-150 grams of sago flour -25 grams of medium protein wheat flour

Peanut sauce ingredients:

-200 grams of fried skinned peanuts

-5 cloves of garlic, fried

-6 curly red chilies, fried

-5 tablespoons brown sugar

-1/2 tablespoon salt

-650 ml warm water

-2 tablespoons tamarind water (from 1 tablespoon tamarind dissolved in 2 tablespoons water)

Supplementary material:

4 tablespoons sweet soy sauce

2 limes, cut into 2 parts

1. Mix the mashed mackerel fish with spring onions, garlic, seasoning, salt, ground pepper and granulated sugar. Put it in the chopper . Blender to make it smoother and evenly mixed.

2. Add egg whites and ice water. Blend again. Then add sago flour and wheat flour. Blend until evenly mixed.

3. Divide the dough into 2. One part is filled into white tofu. Put the rest in the dumpling skin. Cover the skin side of the dumpling with water. Rectangular shape.

4. Heat the steamer. Steam the mixture for 30 minutes over medium heat until cooked. Cool.

5. Once cool, fry the dumplings and batagor in oil that has been heated over medium heat until cooked. Drain well.

6. Peanut sauce: grind peanuts, garlic, curly red chilies, brown sugar and salt. Add warm water and mix well. Then cook the peanut sauce while stirring until thick. Once thickened, add tamarind water. Stir well. Turn off the heat.

7. Serve batagor with peanut sauce and complementary ingredients.

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Ingredients:
1½ cups Japanese short-grain rice (sushi rice) about 2 rice cooker cups
15 fluid ounces (440 mL) cold water
kosher salt
1 (4.5-ounce) can Portofino Solid Albacore Tuna in Extra Virgin Olive Oil drained
1½ tablespoons mayonnaise
1 teaspoon sriracha hot sauce
½ teaspoon rice vinegar
1 scallion (green parts only) finely sliced
toasted black sesame seeds for sprinkling (optional)
3 sheets toasted nori cut crosswise in half

Steps:
1. First, prepare the rice: Place the rice in a fine-meshed sieve and rinse well under cold water, rubbing the grains of rice between your fingers, until the water runs clear. This helps remove any excess starch and improves the texture of the rice once cooked. Drain well.
2. Second, Combine the rice and water, and cook in a rice cooker according to the manufacturer’s directions. This method will yield the best-textured sushi rice. If you do not own a rice cooker: Combine the rice and water in a medium (non-stick, if possible) saucepan. Bring to a boil, reduce heat to the low, and cook covered for 16 to 18 minutes or until the water has been completely absorbed. Remove from heat, gently fluff the rice with a rice paddle or wooden spoon, place a clean kitchen towel over the pot, top with the lid again, and let stand covered for 10 minutes. While the rice cools slightly, prepare the onigiri filling.
3. Third, make the filling: In a medium bowl, combine the albacore tuna, mayonnaise, hot sauce, and rice vinegar with a fork until evenly combined. Stir in the scallions.
4. Fourth, assemble: Set aside a medium bowl of room temperature water and a small bowl of kosher salt for pinching. Once the sushi rice is cool enough to handle, start assembling the onigiri by hand.
5. Fifth, lightly moisten your hands by dipping them in the water bowl (this will help prevent the rice from sticking to your hands during shaping). Sprinkle both of your palms lightly with kosher salt and rub them together. Grab roughly a ½ cup of sushi rice and gently press into a thick oblong shape in one palm of your hand. Add a tablespoon of the tuna filling, pinched together with your fingertips, to the center of the rice and close the rice over the filling. [If necessary, use an additional pinch or two of rice to cover the filling.]
6. Sixth, Gently shape the rice ball into a wide triangular shape using the palms of one hand and the fingers of your other hand, rotating the rice ball as you go. Avoid compressing the rice too hard, it should hold together well but be lightly packed. Sprinkle the outside of the onigiri with black sesame seeds. Wrap each onirigi in a nori sheet and place an additional small spoonful of tuna filling on the top of each onigiri. Serve immediately.

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Ingredients/tools

•Two eggs

•Onions

•Garlics

•chili (if you like spicy)

•salt

•vegetable oil

•spatula

•frying pan

•stove

Steps:

•Firstly,cut into pieces the garlic,onions,and chili

•second,break the egg into a bowl

•Third,put the garlics,onions,chili,and salt into the bowl

•then,mix them gradually

•the next step,heat a frying pan

•after that,pour the dough into the frying pan,wait until it looks yellowish

•next,lift using spatula and put in a plate

•finally,omelet is ready to serve

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Ingredient

1/2 kg chicken

4 red onions

2 cloves of garlic

13 curly chilies

3 cayenne peppers

2 candlenuts

1/2 tomato

salt to taste enough brown sugar

2 lime leaves

oil for frying

Tools

spatula

stove

cutting board

Steps

1.First boil the chicken until half cooked, then fry, set aside

2.Saute the ground spices until fragrant and cooked (except Javanese sugar)

3.Add water, 1/2 cup starfruit and palm sugar, wait until it boils and there is little water left (the spices look oily),

4.Add fried chicken, stir well

5.Ready to be served

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Tools:

- Large-sized bowl

- Medium-sized bowl

- Plastic spatula

- Knife

- Chopping board

- Spoon

- Several serving bowls

- Cheese grater

Ingredients:

- 1 kg mayonnaise

- 1 liter UHT milk

- 4 tbsp cornstarch

- 350g granulated sugar

- Lemon/lime juice to taste

- 1 kg Apple

- 1 kg Pear

- 4 kg Melon

- 2 packets Jelly (prepared according to package instructions)

- 250g Grapes

- 250g Strawberries

- 300g Grated cheese

- 250g Kiwi

- 250g Strawberries

- 1 can Mandarin oranges

Steps:

1. Pour milk, 350g granulated sugar, and dissolved cornstarch with a little water, then stir until smooth.

2. Cook all ingredients until boiling and thickened, then turn off the heat, remove from heat, and continue stirring until the steam reduces.

3. Then add mayonnaise and lemon/lime juice, stir until well combined, let it cool, and pour over the fruit pieces, then add toppings.

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Ingredients/tools :

200 grams of egg whites

1/4 teaspoon of salt

1/4 teaspoon cream of tartar

50 grams of sugar

85 grams of cake flour

15 grams of cornstarch

25 grams of melted margarine

100 ml Sarsaparilla soda

50 grams of chocolate chips

Steps/methods :

1. First, beat the whites of eggs, salt, and cream of tartar until half fluffy. Add the sugar little by little and mix until fluffy.

2. Second, add the flour and cornstarch while sifted and mixed evenly.

3. Then, enter the margarine mixture and sarsaparilla soda, stir evenly.

4. Next, pour into muffin tins and put the paper cup below it.

5. Next, put under fire oven with a temperature of 180 degrees celsius and do it in 17 minutes until cooked.

6. If it is cooked, the vapor cake can be removed. Finally, the vapor cake is ready to serve.

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tools :

1. prepare a frying pan

2. spatula

3. mug

4. spoon

ingredients:

1 l water, for boiling

250 g spinach, chopped

150 g carrots, cut carrots

2 bay leaves

2 cm galangal, bruised

6 red onions, sliced

4 cloves garlic, sliced

½ tbsp salt

½ tbsp Royco chicken broth

Step :

1. Boil water with bay leaves and galangal. Add the carrot slices, cook until half cooked.

2. Add shallots, garlic and salt, stir. Cook until the carrots are cooked.

3. Add spinach and Royco Mushroom Broth, stir until spinach is cooked.

4. Lift and serve

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-6 large mangos or 5 cups (525 g) of mango chunks

-4 cups (950 ml) of water or milk

-3 tablespoons (36 g) of sugar, optional

-1/2 cup (70 g) of ice cubes, optional

Makes 4 to 5 servings

•Tools

-Blender

-glass

•Steps

1.Chop the mangoes into 1 in (2.5 cm) chunks. To cut a mango, slice the flesh away from the seed in the center of the fruit. Score the 2 pieces with the most mango flesh into a grid and scoop the fruit out with a spoon. Then, carefully use a small knife to trim off the fruit surrounding the seed. You should get around 5 cups (525 g) of mango chunks.

2.Put the chunks into a blender with water or milk and the optional sugar. If you'd like the flavor of the mango to really shine, pour 4 cups (950 ml) of water into the blender. If you prefer a creamier drink, you could use milk instead. You can also add 3 tablespoons (36 g) of sugar if you want the mango juice to be even sweeter

3.Blend the juice for 30 seconds or until it's smooth. Put the lid on the blender and combine the ingredients until the mango is completely pureed. Keep blending until the mango incorporates with the water or milk.

4.Pour the juice through a strainer if you want thin mango juice. If you used mangoes that had noticeable fiber strands, you may want to strain the juice. Set a fine-mesh strainer over a pitcher or measuring jug and pour the mango juice into it. The juice will drip into the pitcher, leaving the pulpy fibers in the strainer.

5.Pour the mango juice into serving glasses. If you'd like your juice to be cold, place a few ice cubes in each glass before you pour the mango juice into them. Consider sticking an extra sliver of mango on the side of the glass before serving the drinks and enjoy!

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tool:

•wok

•stove

•knife

•swallow

ingredient:

• 300 grams of wet kwetiau, washed thoroughly

• 2 cloves of garlic, roughly chopped

• 1/2 onion, sliced lengthwise

• 1 egg, beaten well

• 3 caisim stems, cut into pieces

• 1 teaspoon salt

• 1/4 teaspoon ground pepper

• 1 spring onion, sliced obliquely

• 50 ml of air

• 1 tablespoon oil for frying

Soaking ingredients (mix well):

• 1 tablespoon fish sauce

• 3 tablespoons sweet soy sauce

• 1/2 teaspoon sesame oil

steps:

1. Coat the kwetiau with the marinade. Set aside.

2. Heat the oil. Saute the garlic and onion until fragrant. Set aside on the edge of the pan.

3. Add eggs. Stir until crumbly. Enter caisim. Stir until half wilted. Pour in water and stir well.

4. Add rice noodles, salt, ground pepper. Stir until cooked. Add spring onions. Stir well.

# data[].attributes.body
tools

frying pan

spatula

Ingredients

10 sliced Tempeh, 100 ml Water, ½ tsp ground Pepper

5 tbsp Flour, 3 tbsp Rice flour, 2 Garlic cloves-grind

1 Green onion-sliced, ½ tsp Sugar, 100 ml ice Water

2-3 Kaffir lime leaves-thinly sliced, 2 tsp Salt, Oil

½ tsp Baking powder, 1½ tsp ground Coriander

½ tsp Garlic powder, 2 Chilies-sliced (optional)

steps

Blend water, ground garlic, 1 tsp salt, 1 tsp coriander. Soak tempeh in the mixture for ~ 20 minutes & then drain them.

Combine all flour, baking powder, ½ tsp coriander, 1 tsp salt, garlic powder, sugar & pepper.

Pour in 1 tbsp of frying oil & cold water a little at a time; stir until the mixture smooth with no lumps.

Add in green onion, lime leaves & chilies, mix well.

Heat a lot of frying oil over medium heat.

Dip tempeh in the batter until it cover all & then fry tempeh in hot oil until golden brown.

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Tools:
-Meat crushing tool
-Stirring spoon
measuring spoons, measuring cups,
-knead
-wok

Ingredients
-400 g (1/2) whole chicken, cut into 6 pieces,
-3 potatoes, cut into 4cm cubes
-1 lemongrass stalk,
-16 g (1 pack) Royco chicken stock
-1/2 whole nutmeg, grated
-1/2 tsp ground pepper
-1/4 tsp salt
-1 l water
-3 tbsp oil
-2 tbsp fried shallots,
-5 red onions
-5 cloves of garlic
-2 cm ginger

Steps:
-First, heat the oil, saute the ground spices and lemongrass until fragrant.
-Once done, add the potatoes and Bango Sweet Soy Sauce, stir well.
-then add the chicken, salt, pepper, nutmeg, Royco Chicken Broth, and water. Stir well.
-Cook over low heat until the chicken is cooked and the sauce thickens.
-and remove, sprinkle with fried shallots, and serve.

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Ingredients

Skin ingredients:
• 250 gr wheat flour
• 2 tablespoons sago / tapioca flour
• 1 pack of white dancow powder
• 1 tbsp cooking oil
• 1 egg
• 1/2 tsp salt
• 500 ml water

Filling ingredients:
• 4 sausages, thinly sliced
• 3 boiled eggs, cut into pieces
• Mayonnaise Mixture Ingredients:
• 180 gr mayonnaise
• 35 gr cheddar cheese
• 1 sachet of Sweetened Condensed Milk

Tools:
• frying pan
• spatula
• spoon
• plate
• Mug

Methodes:

1). Mix all the skin ingredients, stir with a whisk until smooth, smooth and not lumpy

2). Take 1 tablespoon of vegetable skin mixture, then make thin omelettes in Teflon. Do this until the dough runs out. Reserve a small bowl of dough, for dipping later.

3). Stir the mayonnaise mixture well (mayonnaise, 35g cheddar cheese, & 1 sachet of sweetened condensed milk)

4). Prepare the omelette, spread with the mayonnaise mixture. Add sausage pieces and boiled eggs, then add mayonnaise mixture on top. Fold like an envelope. Dip into the remaining skin mixture, then roll in bread crumbs.

5). Fry the risoles until golden, then remove from the heat.. so the risoles are mayonnaise

# data[].attributes.body
Title: How To Make Siomay

Tools: knife, swallow, stove, frying pan, steaming pan, bowl, grater, pestle, meat blender, spatula

Ingredients:

200 gr chicken meat, minced until soft

2 eggs, beaten

100 gr corn flour

Dumpling skin to taste

2 cloves of garlic

2 spring onions, thinly sliced

3 tbsp sesame oil

1 tbsp soy sauce

1 sdt lada

Sufficient salt and sugar

Enough ice water

steps:

-Put the chicken into the mixture containing eggs, sesame oil, soy sauce, spring onions, garlic, pepper, salt and sugar, knead until it becomes a smooth dough.

-Slowly pour the ice water into the mixture while continuing to stir.

-Add cornstarch slowly, stir again.

-Take the dumpling skin and fill it with dough.

-Fold and steam for 30 minutes.

-Enjoy with peanut sauce and delicious chili sauce.

# data[].attributes.body
Tool :
• stove
• wok
• spatula
• boowl
• spoon

ingredients :
- 2 tbsp sunflower oil
- 1 onion, thinly sliced
- a thumb-sized of ginger, grated
- 6 chicken thinghs, boneless and skinless
- 3 tbsp medium spice paste
- 400g can of chopped tomatoes
- 100g Greek yogurt
- 1 small bunch of coriander, leaves chopped
- 50g ground almond
- Naan breads or cooked basmati rice, to serve

step by step :
- heat the oil a flameproof casserole dish or large frying pan over medium heat.
- add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. add the garlic and ginger cooking for a further minute
- chop the chicken into Chunky 3cm pieces, add to the pan, and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water.
- bring to the boil, lower to a summer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.
- stir thought the yogurt, coriander and ground almonds, season and serve with warm Naan or fluffy basmati rice.

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Tools:

spatula

wok

stove

plate

ingredients:

2 handfuls of raw crackers

4 stalks of green mustard greens

1 egg

Enough water

2-3 tablespoons cooking oil

1 tsp mushroom stock

Salt to taste

11 red chilies

4 red onions

2 cloves of garlic

galangal 2-3 cm

enough oil

steps :

1. Add a little oil, wait until it is hot then add the ground spices.

2. Saute the ground spices until fragrant and cooked, set aside on the side of the pan.

3. Add the eggs, wait until they are half cooked, then scramble the eggs. If the eggs are cooked, add water, wait until the water boils.

3. Add the crackers then wait until everything is half cooked then add the ground chilies, salt & mushroom stock, stir well.

4. Add the cooked vegetables until the vegetables are cooked, when cooked, serve in a bowl, and the seblak is ready to eat

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INGREDIENTS:

a sachet of tea bag

sweet liquid milk

a glass of water

sugar

a cup of ice

TOOLS:

a spoon

a glass

a blender

STEPS

1. First, boil the water and add the tea bag. Stir it untill the colour turns into brown.

2. Second, open the lid of the blender and add two tablespoon of sugar into the blender

3. And pour the tea, sweet liquid milk and ice into the blender.

4. Next, close the lid of the blender and turn on the blender.

5. Wait untill mixed.

6. After that pour the milk tea into the serving cup.

7. Finally, the milk tea is ready to serve.

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ingredients:

1. 1 ⅓ cups water

2. ⅔ cup uncooked short-grain white rice

3. 3 tablespoons rice vinegar

4. 3 tablespoons white sugar

5. 1 ½ teaspoons salt

6. 4 sheets nori seaweed sheets

7. ½ pound imitation crabmeat, flaked

8. 1 avocado - peeled, pitted, and sliced

9. ½ cucumber, peeled, cut into small strips

10. 2 tablespoons pickled ginger

Steps:

1. Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).

2. Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes

3. Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.

4. Lay nori sheets on a baking sheet

5. Heat nori in the preheated oven until warm, 1 to 2 minutes.

6. Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center.

7. Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients

8. Use a wet, sharp knife to cut each roll into 4 to 6 slices.

9. and done!

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Ingredients :

1. Cheese

2. Topping

3. Spices

4. Tomatoes

5. Yeast

6. Flour

7. Pan

Steps/methods:

1. First, get some yeast and a pan.

2. Second, turn on your bread machine.

3. Third, put flour and yeast into bread machine.

4. Fourth, take out in 30 minutes.

5. Fifth, smash tomatoes and then put it in pizza.

6. Sixth, open cheese bag sprinkle on sauce.

7. Seventh, put topping of your choice on the pizza.

8. Then, cook in oven during an hour.

9. After that, open the oven and take the pizza out, caution! The pan is hot!

10. Finally, cut pizza into slices and it is ready to serve.

# data[].attributes.body
Inggredients/tools
1.(100 grams)of spaghetti
2.(200) Ml UHT/full cream milk
3.(1) tsp corntarch
4.(100 grams)of gratted cheddar cheese
5.(3)sausages/smooked beef
6.(1)tbsp margarine
7.(3)cloves of garlic
8.(1/2)onion
9.(1)tsp salt
10. ⁠(1/2)tsp salt black pepper
11. ⁠(1/4)tsp italian herbs(fried origano/parsley
12. ⁠(2)tbsp cooking oil

Steps
1) Boil water until boiling add 1 teaspoon salt and spaghetti.Boil until cooked.Drain well.
2) chop the garlic and onion.Heat the oil saute the onions until fragrant and cooked,add margarint,stir until melted
3) add the sausage/smoked beef which has been cut into small pieces,saute until cooked
4) add liquid milk and cheese,stir well,add salt,Stock powder and black pepper powder,stir well until tickened and the cheese melt
5) add spaghetti,stir with carbonara sauce,mix cornstarch with a little water,pour into the sauce,stir well until thickened
6) Taste test,ig it’s right,remove the spaghetti carbonara
7) pour into a plate the sprinkle with italian herbs.Creamy spaghetti carbonara ia ready to be enjoyed

# data[].attributes.body
Tool:

-wok

-spatula

-gas stove

-plate

-spoon

Ingredient:

-1 egg

-salt to taste

-soy sauce

-oil

Steps:
1. The first is prepare the egg, pan, oil, salt, pepper, and spatula.
2. Second, heat the oil in the pan.
3. Then, crack the egg.
4. add some salt and pepper.
5. reverse the egg's side using spatula.
6. Finally, place on the plate.

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Ingredients:

500 grams brisket (brisket)

6 lime leaves

3 stalks of lemongrass, crushed

3 liters of water

1 galangal segment, crushed

Ground beef rawon seasoning:

8 red onion cloves

5 cloves of garlic

4 medium sized kluwek, scoop out the contents

4 candlenuts, roasted

2 cm turmeric

1 1/2 tsp coriander powder

1 teaspoon pepper

1 cm ginger

1 stalk of leek cut into pieces

Salt to taste

Sugar to taste

Supplementary material:

Fried onions to taste

Short bean sprouts to taste

Chili shrimp paste

Prawn crackers

Salted egg

How to make rawon beef:

Boil the meat in boiling water until quite tender. After that, remove from the cooking water and cut into bite-sized pieces.

Strain the broth from the stew, then add the chopped meat back in with the lemongrass, lime leaves and galangal.

Saute the ground spices in a little oil until fragrant, then add to the stewed meat.

Cook until the meat is tender. If the water has reduced and the meat is not yet tender, add enough water and cook the rawon until the meat is completely soft.

Just before lifting, add the sliced spring onions.

Once finished, serve rawon with complemen

tary ingredients and hot rice.

# data[].attributes.body
Tools :

- Pan

- Stove

- Plate

- Fork

Ingredients :

- One pack instant noodle

- Water

Steps :

- Turn on the stove.

- Put the pan, fill it with 400cc of water, and boil the water.

-After the water is boiled, put in the noodle into the pan.

- Cook the noodle.

- After 3 minutes left, turn off the stove.

- Prepare a bowl, pour all the seasoning into a bowl.

- Then put in the noodle into bowl, mix with the seasoning, and stir well.

- If you want, you can add another garnish.

- Finally, your noodle is ready to be served.

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How to Make Fish Bowl

INGREDIENT AND TOOLS

1.1 kg mackerel fish meat

2.1 glass of cold water

enough ice cubes, grind

3.4 egg whites

4.12 tbsp tapioca flour

5.5 cloves of garlic

6.4 pieces of fried shallots and puree

7.1 tsp pepper

8.1 tsp baking powder

salt and seasoning to taste

How to make

STEP BY STEP

Add fish meat, salt, seasoning, 1.pepper, onion, water, egg white and ice cubes.

Stir all ingredients until smooth.

2.Add tapioca flour mixed with baking powder.

Keep stirring the dough while slamming it so it is easy to shape.

3.Heat the water until it boils, turn it off. Round the meatballs and put them in boiling water.

4.Turn the stove on again and cook the meatballs until they float.

5.Remove then put the meatballs in ice water. Drain.

6.Fish meatballs are ready to be served with delicious sauce.

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INGREDIENTS:

1. Two slice of bread

2. Cheddar cheese

3. Chilli sauce

4. Beef sausage that has been be cut

5. Fried egg

6. Tomato

7. Celery

8. Cucumbar

TOOLS:

1. Knife

2. Plate

> STEPS:

1. First, place a slice of bread on the plate.

2. Second, put the chilli sauce.

3. Third, adds tomato, cheddar cheese, beef sausage, fried egg.

4. After that, add chilli sauce.

5. Then, put a slice of bread on the top, and cut into triangle shape.

6. Garnish with cucumbar and celery Finally, serve it!

# data[].attributes.headline
How to Install & make an account Free Fire Games

# data[].attributes.subject
How to Install & make an account Free Fire Games

# data[].attributes.body
Tools :

1. Coffee

2. Sugar

3. Milk

4. Hot water

Steps :

1. First, boil water in a pan in a stove.

2. Second, prepare coffee and sugar into glass.

3. Third, pouring hot water in top of coffee and sugar.

4. Stir it, to be one.

5. Add milk, stir again

6. Ready to served

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1.Firstly, make sure the blender is clean and the switch is off.

2.Put the ingredients into the blender container.

3.Add some water if needed, then close the lid.

4.Next, plug in the cable.

5.Select one of speed buttons as required, then press it to blend the ingredients.

6.After blending them well, press the switch off and unplug the cable.

7.Finally, pour the blended ingredients into a glass or bowl

8.After the usage, clean the blender blades, lid, dan container.

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•Dust your furniture using a duster.
•Make way for your vacuum cleaner.
•Check the vacuum bag if it's full.
•Use the recommended nozzle for optimal use.
•Slowly vacuum the area.

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How to use toaster

1. Plug the toaster into an outlet.

2. Insert 2 slices of bread into the space provided on the toaster.

3. Select the bread doneness level on the adjustment button. Which is located at the front of the grill.

4. Lower the lever to start grilling.

5. Depending on the level of doneness you want, the process will be done in a minute or two

6. Take the bread out of the toaster and spread it with jam, honey or whatever you want. Then eat the delicious food you have made.

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Steps:
1. Get to know your oven. The best thing you can do is to make yourself a cup of tea, sit down and read the user manual.
2. Set the right temperature. Getting the temperature right is probably the number one rule in cooking or baking.
3. Preheat the oven. Time and temperature affect the texture and flavour of food.
4. Place the food in the oven. Heat rises. So, when using an oven, you know that things on the top shelf will cook or bake quicker.
5. Set a timer. A timer will help you get consistent results and help you be more efficient by freeing up time in the kitchen.
6. Clean the oven after use. We all put off scrubbing grease and accumulated residue or removing burnt bits of food. So that you can use it again. :D