ENGLISH TASK

FOOD RECIPE

MUHAMMAD FIKRI RAIHAN

KELAS VI CIMIPA

SD MUHAMMADIYAH SAPEN
YOGYAKARTA
How To Make Fried Rice

1. Cut Up the Ingredients: The most important key to making a good stir-fry is cutting each
ingredient to a uniform size as specified above. Cut the aromatics as directed and set them aside
in a bowl. Finely slice, then mince, the ginger. Don't grate it on a grater. Cut the vegetables and
set them aside as well.

Fried Rice
Serves 4
Recipe from Grace Young, author of Stir-Frying to the Sky's Edge

What You Need

Ingredients
Aromatics
2 tablespoons minced ginger
1/4 teaspoon red pepper flakes
Vegetables
1 cup diced carrots
1 cup fresh or frozen corn kernels, defrosted
1/2 cup fresh or frozen peas, defrosted
1/2 cup chopped scallions
For the rice
2 tablespoons grapeseed, canola, or peanut or vegetable oil
4 cups cold cooked rice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons soy sauce

1 large egg, beaten

1/4 cup toasted pine nuts, almonds, peanuts, or cashews
2 tablespoons minced cilantro (optional)
Equipment
A 14-inch flat-bottom carbon steel wok
A fish spatula or other thin, flexible spatula for stir frying

Instructions
1. Cut Up the Ingredients: The most important key to making a good stir-fry is cutting each
ingredient to a uniform size as specified above. Cut the aromatics as directed and set them aside
in a bowl. Finely slice, then mince, the ginger. Don't grate it on a grater. Cut the vegetables and
set them aside as well.
Optional Step - Egg Pancake: There are several ways of adding egg to your finished fried rice.
You can simply cook in the beaten egg at the end of cooking, or you can make an egg pancake.
To do this, heat the wok and add 1 teaspoon of oil. Swirl in the oil to coat the bottom of the wok.
Add a beaten egg and tilt the wok so that the egg covers the surface like a crepe. Cook the
pancake about 30 seconds to a minute until it's just set. Use a metal spatula and flip the pancake
and cook for 5 seconds or until set. Cut into small strips and add to fried rice near the end of
cooking.
2. Prepare Your Wok Space: Set the bowls of vegetables, aromatics, rice, and soy sauce near
your stove. Also, have a very small bowl of water next to the stove.
3. Heat the Wok: Turn on a stove burner, as high as it will go. Set a 14-inch wok over this high
heat burner. To determine when the wok is hot enough, start flicking droplets of water from the
small bowl into the pan after 30 seconds. As soon as a bead of water evaporates within 1 to 2
seconds of contact, the wok is heated and ready for stir-frying. Do not overheat the wok.
4. Pull Wok off the Heat and Add Oil, Then Stir-Fry Aromatics: Pull the wok off the heat and
add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the
wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok
from the heat and let it cool for a few minutes. When it's cool enough to handle carefully remove
the oil with paper towels, wash the wok, and start again.)
With the wok back over the heat, add the ginger and red pepper flakes and stir fry for 10 seconds
or until fragrant.
5. Add the Carrots and Stir-Fry: Add the carrots and stir fry for 30 seconds, or until the carrots
are bright orange.

6. Add the Corn and Peas and Stir-Fry: Add the corn and peas and stir fry for 1 minute.
7. Add 1 More Tablespoon Oil: Swirl the remaining tablespoon of oil into the wok.
8. Add the Rice and Scallions and Stir-Fry for 2 Minutes: Add the rice and scallions stir-fry
for 2 minutes, breaking up the rice with the spatula until it is heated through.
9. Season the Rice: Season the rice with the salt and white pepper.
10. Add the Sauce: Pour the soy sauce around the edges of the wok and stir-fry.
11. Finish the Rice: Add the chopped egg pancake and pine nuts. Toss to combine. Alternatively,
you can stir in 1 beaten egg. Stir-fry until the egg is no longer wet. Stir in the cilantro.
Additional Notes:
Stir-Fried Rice in a 12-inch Skillet: If you are cooking in a 12-inch stainless steel skillet,
halve the recipe to prevent rice from falling out of the pan
Using Fresh Rice: This recipe is best with day-old rice. But if the craving hits and you don't
have any prepared rice, you can make fresh rice, spread it out on a sheet pan, and refrigerate to
cool.
Substituting Other Vegetables: Substitute up to 2 1/2 cups of vegetables in place of the
carrots, frozen corn, and frozen peas. Leftover meat (shredded or diced small) can also be added.

The Best Pancake Recipe:Lofty Buttermilk Pancakes

The secret? In many pancake recipes you separate the egg white from the yolk, beat the white until
peaks form and then gently fold the white into the batter. (This really lightens the batter and makes the
pancakes incredibly fluffy.) But in this recipe, curiously, you don't beat the white before adding it into
the batter! You just stir it in. It's that simple and easy, and yet it makes all the difference. These
pancakes are quick to come together, foolproof and quite delicious!

Tester's Notes
It's been over two years since I posted this recipe for my favorite, from scratch pancakes. Many
people have gone on to discover this recipe, and it makes me very happy that it is now a delicious part
of their morning routine! I'm still a fan of separating the egg and skipping the step of beating the
white, despite the fact that this may be a controversial step for some. Go on, give it a try! You may be
pleasantly surprised.
We've doubled the recipe here from the original post since pancakes are a classic family recipe, so this
recipe now serves 4-6. It's easy to just cut it in half if serving 2-3 people is more appropriate for your
household. I also just discovered that the batter can handle a little resting when I was interrupted for 2
hours while testing and shooting this repost. When I returned to making the pancakes, I found that
they were still light and fluffy, even though the batter sat for a few hours. Good to know!
Lofty Buttermilk Pancakes
Makes 18 to 20 3-inch pancakes. Serves 4 to 6
2 1/2 cups flour
2 tablespoons sugar
1 1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs, separated
2 cups buttermilk
1/2 cup milk
10 tablespoons unsalted butter, melted and cooled
Canola or peanut oil for frying

Instruction :
Heat the oven to 225F and prepare a large baking sheet by setting a cooling rack inside. Place both in
the oven.
Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate
smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk
until well combined.
Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely
combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.
Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as
canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat
to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the
pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the
pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the
pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of
the pancake is golden brown.

Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the
skillet, add a little more oil, and continue to cook the remaining batter.
Serve as soon as possible, with butter and warm maple syrup.
Recipe Note:
If you don't have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin
it with some milk until it reaches the 1 cup mark. You can also quickly make a buttermilk substitute
by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.