Ingredients:

* 1 cup of flour

* 1 tablespoon of sugar

* 1 teaspoon of baking powder

* A pinch of salt

* 1 egg

* 1 cup of milk

* 1 tablespoon of melted butter or oil

Steps:

1. In a bowl, mix the flour, sugar, baking powder, and salt.

2. In another bowl, beat the egg and add the milk and melted butter.

3. Pour the wet mixture into the dry ingredients. Stir until smooth.

4. Heat a pan over medium heat and lightly grease it.

5. Pour some batter into the pan.

6. Cook until bubbles appear on the surface, then flip the pancake.

7. Cook the other side until golden brown.

8. Serve with honey, syrup, or fruits.

1 pack of Indomie Mie Goreng instant noodles

2 cups (approximately 500ml) of water for boiling

Equipment:

Small to medium saucepan

Stove or hot plate

Fork or chopsticks

Bowl

Strainer (optional, but recommended)

Instructions:

1. Prepare the Seasonings: Open the Indomie packet. You will find several sachets inside: the seasoning powder, chili powder (optional), seasoning oil, sweet soy sauce (kecap manis), and fried shallots (bawang goreng). Open all of these and empty their contents into your serving bowl. This ensures they are ready to mix with the hot noodles immediately.

2. Boil the Water: Pour approximately 2 cups (500ml) of water into your saucepan. Place the saucepan on the stove and bring the water to a rolling boil over high heat.

3. Cook the Noodles: Once the water is boiling, carefully place the block of Indomie noodles into the hot water. Gently stir with a fork or chopsticks to separate the noodles. Cook for about 2-3 minutes, or until the noodles are tender but still have a slight chew (al dente). Avoid overcooking, as this can make the noodles soggy.

4. Drain the Noodles: Carefully pour the cooked noodles and water into a strainer to drain all the water. If you don't have a strainer, you can carefully tilt the saucepan to pour out the water while holding back the noodles with a fork.

5. Mix with Seasonings: Immediately transfer the hot, drained noodles into the bowl containing the prepared seasonings.

6. Stir Thoroughly: Using your fork or chopsticks, vigorously mix the noodles with all the seasonings until they are evenly coated. Ensure the sweet soy sauce and seasoning oil are well distributed for a rich flavor.

7. Garnish and Serve: Sprinkle the fried shallots over the mixed noodles. Your Indomie Mie Goreng is now ready to be served and enjoyed!

   
   

Ingredients:

- 1 cup mixed vegetables (long beans, bean sprouts, cabbage)

- 1/2 cup tofu, diced

- 1/2 cup tempeh, diced

- 1/4 cup roasted peanuts

- 2 tablespoons peanut sauce

- 1 tablespoon sweet soy sauce

- Salt and pepper to taste

Steps:

1. Prepare mixed vegetables and cut into bite-sized pieces.

2. Fry tofu and tempeh until golden brown.

3. Combine vegetables, tofu, and tempeh in a bowl.

4. Add peanut sauce and sweet soy sauce, toss to combine.

5. Serve with roasted peanuts.

1 egg

oil

salt

a pan

spatula

steps:

first, put the pan on top of stove

second, pour some oil on the pan

next, after the pan is heat enough crack the egg

aftee that, add some salt on the egg. don't forget to flip the egg so the back won't burn

finally, the sunny side up egg is ready. You may add some rice or ketchup to make it more delicious 😋

1. An egg

2. Salt

3. Oil/butter

4. Pan

5. Spatula

Steps:

1. Put the oil/butter on the pan.

2. Then, heat them up a little bit.

3. Next, crack the egg.

4. Wait for a moment, til it a little bit hard.

5. Then scramble it.

6. And the scramble egg done.

7. 
   

1. Blender

2. Spoon

3. Honey

4. 5 Orange

5. 600 ml Water

6. Lemon

7. Ice

Steps:

1. First, prepare your material properly

2. Then, peel the orange and squize them

3. Add 1 tablespoon of lemon juice.

4. Run the mixer or blender on low to medium speed for several seconds, until the mixture becomes pulpy and the oranges are crushed.

5. Set a strainer over a bowl, and pour in the juice.

Materials.

- 2 eggs

- 2 tbsp flour

- 50 ml water

- Salt & pepper (to taste)

- Oil (for frying)

- Optional: chopped scallions, cheese, or sausage

Steps:

1. Whisk eggs, flour, water, salt, and pepper until smooth. Add optional ingredients.

2. Heat oil in a pan on medium heat.

3. Pour a thin layer of the mixture, tilt the pan to spread evenly.

4. When the edges lift, gently roll the omelette into a log. Push to one side.

5. Add more mixture, lift the rolled part, and let new mixture flow underneath. Roll again.

6. Slice into pieces and enjoy with sauce or rice!

Aulia sf

1. Chicken (up to you)

2. Seasoned flour

3. Oil

4. Chilli

5. MSG

Steps:

1. Season the chicken

2. Coat and fried the chicken

3. Make sambal

4. Smash the chicken

5. Serve

Ingredients:

1. Vegetables (choose any combination, commonly used: green beans, bean sprouts, cabbage, spinach, carrots, long beans)

2. Fresh grated coconut (about 1 cup)

3. Shallots (50 g)

4. Garlic (about 2 cloves)

5. Red chili (large, about 1)

6. Bird’s eye chili (optional, for extra heat)

7. Kencur (aromatic ginger, about 5 g) or substitute with galangal

8. Turmeric powder (1/2 tsp)

9. Grilled shrimp paste (optional, 5 g)

10. Kaffir lime leaves (2 leaves)

11. Brown sugar (1 tbsp)

12. Salt (to taste)

13. Lime juice (about 2 tbsp)

14. Cooking oil (1 tbsp)

Tools

1. Steamer or pot for blanching vegetables

2. Pan for sautéing

3. Blender or mortar and pestle for spice paste

Steps

Prepare the spice paste:

1. Blend or pound shallots, garlic, red chili, bird’s eye chili, kencur, turmeric powder, grilled shrimp paste, brown sugar, salt, and kaffir lime leaves until smooth. Add a little water if needed to help blending.

2. Toast the grated coconut:

   In a dry pan, toast the grated coconut over medium heat until lightly golden and fragrant. Then mix the toasted coconut with the spice paste thoroughly.

3. Prepare the vegetables:

   Wash and cut vegetables into bite-size pieces. Blanch or steam each vegetable separately or in groups with similar cooking times until tender but still crisp and colorful. For example, green beans and carrots take longer, while bean sprouts and spinach need only brief steaming or blanching.

4. Mix vegetables with coconut seasoning:

5. Drain the steamed vegetables well and transfer to a large bowl. Add the spiced grated coconut mixture and gently toss with clean hands or tongs until all vegetables are evenly coated.

6. Your own urap-urap ready to serve

Fitri Aulia