1. What does it do?

2. What materials does she need?

3. How did she do it?

Ingredients:

- 2 cups of cooked rice (preferably leftover rice)

- 2 eggs

- 1 small onion, chopped

- 2 cloves of garlic, minced

- 1 cup of mixed vegetables (carrots, peas, corn)

- 2 tablespoons of soy sauce

- 2 tablespoons of vegetable oil

- Salt and pepper to taste

- Optional: chopped green onions for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium heat.

2. Add the chopped onion and minced garlic to the skillet. Stir-fry for 1-2 minutes until fragrant.

3. Crack the eggs into the skillet and scramble them until they are fully cooked.

4. Add the mixed vegetables to the skillet and stir-fry for another 2-3 minutes until they are tender.

5. Add the cooked rice to the skillet and break up any clumps with a spatula.

6. Pour the soy sauce over the rice and stir well to combine all the ingredients evenly.

7. Continue to stir-fry the rice for 5-7 minutes until it is heated through and starting to turn golden brown.

8. Season the fried rice with salt and pepper to taste, adjusting the seasoning as needed.

9. Transfer the fried rice to a serving dish and garnish with chopped green onions if desired.

10. Serve the fried rice hot as a delicious and satisfying meal or side dish. Enjoy!

Ingredients:

1. Beef (500 grams), cut to taste

2. Coconut milk (500 ml), from 1 coconut

3. Lemongrass (2 stalks), freshen up

4. Bay leaves (3 sheets)

5. Orange leaves (4 sheets)

6. Galangal (3 cm), grated

7. Brown sugar (to taste), combed

8. Salt (to taste)

9. Cooking oil (to taste)

Ground spices:

1. Shallots (5 grains)

2. Garlic (3 cloves)

3. Large red chili (5 pieces)

4. Curly red chili (5 pieces)

5. Red bird's eye chili (3 pieces)

6. Coriander (1 teaspoon)

7. Cumin (1/2 teaspoon)

8. Turmeric (2 cm)

9. Ginger (2 cm)

10. Black pepper (to taste)

Steps:

1. Saute the ground spices with cooking oil until fragrant and cooked.

2. Add lemongrass, bay leaves, lime leaves, and galangal to the sauteed spices. Stir well.

3. Put the beef pieces into the stir-fry seasoning, stir until the meat changes color.

4. Pour coconut milk into the stir-fry meat, stir well. Let it boil while occasionally stirring so that the coconut milk does not break.

5. After boiling, reduce the heat and let the rendang simmer slowly until the coconut milk shrinks and the spices are absorbed into the meat (about 2-3 hours). Stir occasionally to prevent burning.

6. Once the coconut milk has reduced, add brown sugar and salt to taste. Stir well and cook until the spices are fully absorbed.

7. Remove the rendang from the heat, and serve warm with white rice.

100 grams of dried instant noodles
100 grams of shrimp, peeled and deveined
100 grams of cabbage, shredded
50 grams of carrots, julienned
50 grams of corn kernels
3-4 cloves of garlic, minced
2 tablespoons of vegetable oil
2 tablespoons of sweet soy sauce
1 tablespoon of oyster sauce
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of chicken powder (optional)
Water
Kerupuk (Indonesian crackers) for serving

Instructions:

1. Cook the instant noodles according to the package instructions. Drain and set aside.

2. Heat the vegetable oil in a pan over medium heat.

3. Add the minced garlic and sauté until fragrant.

4. Add the shrimp and cook until they turn pink and opaque.

5. Add the shredded cabbage, julienned carrots, and corn kernels.

6. Stir-fry for a few minutes until the vegetables are slightly softened.

7. Add the cooked instant noodles to the pan. Stir well to combine with the vegetables and shrimp.

8. Add the sweet soy sauce, oyster sauce, salt, sugar, and chicken powder (if using). Stir well to evenly distribute the seasonings.

9. Add water gradually, stirring continuously, until you reach your desired consistency. The dish should be moist but not soupy.

10. Cook for another 2-3 minutes, stirring occasionally, to allow the flavors to meld together.

11. Serve hot, topped with kerupuk for added crunch. Enjoy your seblak!

Ingredients:

- 2 slices of bread

- Peanut butter

- Jelly or jam

Instructions:

1. Take two slices of bread and lay them out on a clean surface.

2. Using a butter knife, spread peanut butter evenly on one slice of bread.

3. Using the same knife (or a different one if you prefer), spread jelly or jam evenly on the other slice of bread.

4. Carefully place the slice of bread with peanut butter on top of the slice with jelly or jam, creating a sandwich.

5. Press down gently on the top slice to ensure the sandwich sticks together.

6. If desired, you can cut the sandwich diagonally or into halves for easier handling.

7. Enjoy your delicious peanut butter and jelly sandwich!

This procedural text provides a step-by-step guide for making a classic peanut butter and jelly sandwich.

In this modern era, many people are busy with their business. They do not have much time to cook their food. It makes some company produce instant food. One of their products is instant noodle. It is easy to find it, even in small shop. Instant noodle becomes the favourite one, because it does not spend much time. It only needs 5 minutes, you can enjoy it. The following is how to present instant noodle.

Ingredients :

- one pack of instant noodle

- water

Steps :

1. Turn on the stove.

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

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

4. Cook the noodle.

5. After 3 minutes left, turn off the stove.

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

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

8. If you want, you can add another garnish.

9. Finally, your noodle is reamdy to be served.

Ingredients: - 1 chicken egg

- table salt to taste

- cooking oil or butter to taste How to cook: a. Turn on the stove with a medium size of fire.

B. Then place the teflon or pan on the stove.

C. Then add the cooking oil or butter and wait until it is hot enough.

D. If so, break the egg and pour the contents into the pan.

E. Next, add enough salt.

F. Cook and turn the eggs using a spatula so that the eggs are perfectly cooked.

G. When the eggs are cooked, remove and drain for a while.

H. Put the eggs on a plate, and the beef eye eggs are ready to serve.

- Black tea bags

- Water

- Milk

- Sugar (optional)

- Tapioca pearls (boba)

Instructions:

1. Prepare the Boba: Start by cooking the tapioca pearls (boba). Boil a pot of water and add the tapioca pearls. Cook according to the package instructions, usually about 20-30 minutes. Once cooked, drain and rinse the pearls with cold water to prevent sticking.

2. Brew the Tea: In a separate pot, bring water to a boil. Add black tea bags (the number depends on how strong you want the tea) and let them steep for about 5 minutes. Remove the tea bags and let the brewed tea cool down.

3. Sweeten the Tea (Optional): If you prefer sweetened milk tea, add sugar to the brewed tea while it's still warm. Stir until the sugar dissolves completely. Adjust the sweetness according to your taste.

4. Mix the Tea with Milk:Once the tea has cooled down, pour it into a glass or a container. Add milk to the tea, again adjusting the amount based on your preference for milkiness. Stir well to combine the tea and milk thoroughly.

5. Add Boba:Take a tall glass and add a spoonful of cooked boba pearls into the bottom. You can also add some simple syrup to the boba pearls for added sweetness, if desired.

6. Combine and Serve:Pour the milk tea over the boba pearls in the glass. Use a long spoon or a thick straw to mix the boba pearls with the milk tea. Enjoy your homemade milk tea with boba!

Instant ramyeon noodles (usually includes seasoning in the package)

Water

Additional ingredients (optional):

Egg

Scallions, thinly sliced

Kimchi

Thinly sliced beef or sausage

Steps:

1. Bring Water to a Boil: Pour water into pot and heat to boiling.

2. Add Noodles: Unwrap the ramyeon noodles and place the noodles into the boiling water. Don't forget to add the included seasonings.

3. Cook the Noodles: Cook the ramyeon noodles for about 3-4 minutes or as directed on the noodle package, stirring occasionally.

4. Add Additional Ingredients: If you want any additions, such as eggs, green onions, or other ingredients, add them when the noodles are almost cooked.

5. The egg can be put directly into the pot and stirred to combine, or you can cook it separately and add it on top of the noodles when they are done cooking.

6. Serve: Once the noodles are cooked and the additional ingredients have been added, remove the pot from the stove. Pour the noodles and soup into a bowl. You can also add kimchi or other additives to taste.

7. Enjoy: Ramyeon is ready to be served! Enjoy it piping hot with chopsticks or a spoon.

Ingredients:

• 1 tea bag

• 2 lemon orange

• Sugar

• Ice cube

• 50 ml hot water

• 150 ml cold water

Steps:

1. First, brewed tea bags into 50 ml of hot water

2. Add sugar and stir until evenly mixed

3. Squeeze the lemon and add it to the tea water that was made before

4. Add 150 ml of cold water and some ice cubes

5. Stir until everything is mixed and lemon tea is ready to serve.

2 Cups almond flour

1/4 Cup dairy free chocolate chips

1/2 tsp baking soda

1/4 tsp salt

1 flax egg (see the tip)

3 Tbsp pure maple syrup

2 Tbsp melted coconut oil

1 Tbsp almond milk

1 tsp vanilla extract

🌷STEPS :

Start by making the flax egg, set aside 15 minutes.

Set oven at 375. Line baking sheet with parchment paper or spray with a non stick spray.

In a large bowl, mix all dry ingredients together well. Add in all remaining ingredients into same bowl stir until combined.

Roll into 12 small balls and flatten slightly.

Bake for 15-18 minutes. Remove from oven and cool on a rack.

done and thank you!😋💗

- Assorted vegetables (such as chayote, corn, green beans, cabbage, carrot, tomato)

- Tamarind paste or tamarind pulp

- Water

- Palm sugar or brown sugar

- Salt

- Galangal (optional)

- Lemongrass (optional)

- Bay leaves (optional)

- Bird's eye chili (optional)

Instructions:

1. Prepare the vegetables by washing them thoroughly and cutting them into bite-sized pieces.

2. In a large pot, bring water to a boil.

3. Add the tamarind paste or pulp to the boiling water. Use about 1-2 tablespoons of tamarind paste or a small handful of tamarind pulp, depending on how sour you like your soup.

4. Stir in the palm sugar or brown sugar to taste, typically around 1-2 tablespoons.

5. Add the chopped vegetables to the pot. If using galangal, lemongrass, bay leaves, or bird's eye chili, add them now for extra flavor.

6. Let the soup simmer until the vegetables are cooked but still slightly crisp, usually around 10-15 minutes.

7. Season with salt to taste.

8. Serve hot with steamed rice.

Ingredients:

1. 1 pack of chocolate pudding

2. 500 ml of liquid milk

3. 100 grams of granulated sugar

4. 2 tablespoons of cocoa powder

Steps:

1. Combine pudding, sugar, cocoa powder into a saucepan.

2. Add liquid milk little by little while stirring until evenly distributed.

3. Heat the mixture over medium heat, stirring constantly, until it boils and the mixture thickens.

4. Pour the pudding mixture into the prepared mold.

5. Cool the pudding to room temperature before placing it in the refrigerator.

6. Once chilled, the chocolate pudding is ready to serve.

-Agar-Agar White 1 Pack

- Milk 400 Ml Liquid

- 50 gr Dark Cooking Chocolate, Chopped

- 2 Tablespoons Granulated Sugar

- 1 Egg Yolk, Beaten

- Egg Whites 3 Eggs

Tools:

Pan, Bowl, Stove, Spoon, Mold, Refrigerator, Water

Steps:

-First, Agar-agar cook with milk, chocolate and sugar over medium heat until hot.

-Second, take a little dough, then mix with the egg yolks, pour back into the hot mixture.

-Cook until boiling. Lift.

-Next, Beaten egg whites until fluffy and up. -Then pour the hot gelatin mixture gradually while stirring constantly until well blended.

-Then, Save or pour into a mold. Allow it to freeze, so quickly refrigerate until cold.

-Finally, prepared pudding served with a complement.

2. Enter the UID and server of the account being used.

3. Select the available credit payment method and click Buy Now.

4. Check the order details and click Confirm.

5. Enter your phone number and click Next.

6. After that, you will receive an sms, reply to the message by typing BUY along with the 3 digits from the sms to 99288 or the number displayed on the screen.

Ingredients:

- Eggs (usually 2-3 per omelet)

- Salt and pepper to taste

- Fillings of your choice (such as cheese, vegetables, ham, etc.)

- Butter or oil for cooking

Instructions:

1. Crack the eggs into a bowl, season with salt and pepper, and whisk until well combined.

2. Heat a non-stick skillet over medium heat and add a knob of butter or a drizzle of oil.

3. Once the butter is melted or the oil is heated, pour the beaten eggs into the skillet.

4. Let the eggs cook undisturbed for a minute or two until the edges start to set.

5. Use a spatula to gently push the cooked edges toward the center, tilting the skillet to let the uncooked eggs flow to the edges.

6. When the eggs are mostly set but still slightly runny on top, add your desired fillings to one half of the omelet.

7. Carefully fold the other half of the omelet over the fillings, creating a half-moon shape.

8. Let the omelet cook for another minute or so until the fillings are heated through and the eggs are fully cooked.

9. Slide the omelet onto a plate and serve immediately.

Ingredients:

- 500g of chicken, beef, or lamb, cut into small cubes

- Bamboo skewers, soaked in water for 30 minutes

- Satay marinade (store-bought or homemade)

- Sweet soy sauce (kecap manis) for brushing

Instructions:

1. Cut the meat into small, uniform cubes.

2. Marinate the meat in the satay marinade for at least 2 hours or overnight in the refrigerator.

3. Thread the marinated meat onto the soaked bamboo skewers, leaving some space at the bottom for holding.

4. Repeat until all meat is skewered.

5. Preheat your grill or barbecue to medium-high heat.

6. Place the skewers on the grill and cook for about 3-4 minutes on each side or until fully cooked and slightly charred.

7. While grilling, brush the satay with sweet soy sauce on both sides, adding flavor and caramelization.

8. Once cooked, remove the satay from the grill and let them rest for a few minutes.

9. Serve hot with peanut sauce, sliced cucumbers, onions, and ketupat (rice cakes) if desired.

Strawberries

1/2 cup of water

1 tablespoon of sugar

Ice cubes

Condensed milk (optional)

A blender

Steps :

1. Wash the strawberries and then cut them into a half.

2. Put the strawberries in a blender along with 1/2 cup water 1 tbs sugar, ice cubes and condensed milk if you like.

3. Blend them until smooth.

4. Pour the juice into a glass. And you glass of strawberry juice is ready to drink.

Fluffy Rice

Ingredients:

- 1 cup of rice

- 2 cups of water

- Pinch of salt (optional)

Tools:

- Saucepan with a lid

- Spoon

Steps:

1. Rinse the rice: Place the rice in a fine mesh strainer and rinse it under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming too sticky.

2. Measure the water: For every cup of rice, use two cups of water. This ratio ensures perfectly cooked rice.

3. Combine rice and water: Pour the rinsed rice into the saucepan and add the measured water. If desired, add a pinch of salt for flavor.

4. Bring to a boil: Place the saucepan over high heat and bring the water to a boil.

5. Simmer: Once the water is boiling, reduce the heat to low and cover the saucepan with a lid. Allow the rice to simmer for 18-20 minutes, or until all the water has been absorbed and the rice is tender.

6. Let it rest: Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.

7. Fluff with a fork: After resting, use a fork to gently fluff the rice, separating the grains.

8. Serve: Your perfectly cooked rice is now ready to be served as a side dish or as a base for your favorite recipes.

Enjoy your homemade rice!

1 whole chicken, cut into 8 pieces

1 teaspoon kaffir lime juice

1/2 teaspoon white pepper powder

1 teaspoon garlic powder

500 ml vegetable oil

For coating flour:

150 grams all-purpose flour

50 grams rice flour

300 ml cold water

1/2 teaspoon chicken broth powder

1/2 teaspoon white pepper powder

3/4 teaspoon salt

For sambal geprek:

1 tomato, chopped

8 red chillies

5 bird eye’s chillies

5 shallots

3 garlic cloves

1 teaspoon shrimp paste

1 1/4 teaspoon salt

1 teaspoon sugar

Cooking Steps

1. Place all coating mix ingredients in a bowl altogether. Whisk thoroughly until blended and combined. Set aside.

2. Fry all sambal geprek ingredients (except salt and sugar) in medium-flame oil until wilted. Place them in a pestle, and add sugar and salt. Grind using mortar until making a fine paste sambal geprek. Set aside.

3. Mix kaffir lime juice, salt, and white pepper powder, season chicken pieces with it. Let it absorb for 30 minutes

4. Put chickens in coating mixture. Make sure to coat the whole part of chickens thoroughly.

5. Place battered chicken immediately to wok with medium-flame oil. Rotate chicken using tongs to make sure the whole part of chicken well-cooked. Fry until golden brown.

6. Place chicken on the same pestle with sambal geprek. Crush chicken with mortar while hot. You can also serve them separately.

7. Serve Ayam Goreng Tepung Penyet (battered fried chicken with spicy sambal) alongside steamed rice.

Ingredients:

2 pieces ripe avocado

Sweetened condensed milk, to taste

Ice cubes, several pieces tast

Sugar or honey (optional), to taste

Enough water

Tools:

Blender

Glass

Spoon

Knife

Here are the steps to make avocado juice:

1. Cut the avocado into two parts, then remove the seeds.

2. Scoop the avocado flesh with a spoon into a blender.

3. then add sweetened condensed milk to the blender. The amount is adjusted to taste, but generally around 1/4 to 1/2 cup for each avocado.

5. If you want additional sweetness, add a little sugar or honey.

6. Put ice cubes in a blender to give the avocado juice a cold sensation.

7 then close the blender and process until all the ingredients are mixed and have a smooth texture.

8. If the juice is too thick, add a little water and process again until it reaches the desired consistency.

9. When finished, pour the avocado juice into a serving glass.

10. Avocado juice is ready to be served. You can add additional ice cubes or avocado garnish on top to taste.

1. Prepare Your Document: Ensure the document you want to print is saved and open on your computer. This could be a text document, an image, a PDF, etc.

2. Open Print Dialog: Press "Ctrl + P" on your keyboard, or go to the "File" menu and select "Print".

3. Select Printer: Choose the printer you want to use from the list of available printers. Make sure your printer is turned on and connected to your computer.

4. Adjust Print Settings: Depending on your preferences and the document type, you may need to adjust settings such as paper size, orientation, quality, and number of copies.

5. Preview (Optional): Some software allows you to preview how the document will look when printed. You can use this feature to ensure everything appears as intended.

6. Load Paper: If your printer requires manual paper loading, make sure to load the paper tray with the appropriate size and type of paper.

7. Print: Once you've configured the settings, click the "Print" button to send the document to the printer.

8. Collect Printout: Once the printer finishes printing, collect your document from the output tray.