Ingredients

- 250 cc hot water

- 50 gram instant porridge

- 1 spoon soya sauce

- 1 spoon chili sauce

- Crackers

- 10 gram meat floss

Suggested Preparation

1. Put instant porridge into a bowl.

2. Pour 250 cc hot water, stir well Leave it for about 3 minutes until porridge thickened.

3. Add soya sauce and chili sauce (as much as you like).

4. Then, spread crackers and meat floss The porridge is ready to be served.

How much instant porridge do you need to make the meat floss porridge?

• 250 cc

• 50 gram

• 10 gram

• 1 spoon

Tags

CCSS.8.G.C.9

CCSS.HSG.GMD.A.3

RUJAK BUAH

Ingredients:

➢ 1 cucumber: peeled

➢ 1 papaya: cut into 1/2 inch cubes

➢ 1 pineapple: cut into 1/2 inch cubes, fresh or canned pineapple

➢ 1 apple tart: cut into 1/2 inch cubes

➢ 1 mango: peeled, cubed

➢ 3 tablespoons peanuts: fry

➢ 1 hot chili peppers: seeded, sliced

➢ ¼ cup brown sugar

➢ 1 tablespoon tamarind: dissolved in 1/2 cup of water, strained

Directions:

• Mix all the fruit together

• Grind chilies and salt

• Add brown sugar

• Add dry roasted peanuts and grind completely

• Pour some tamarind liquid

• Mix the sauce and fruit together

• Serve chilled

What should we do with the peanut before we grind them?

• Peel them

• Roast them

• Cut into cubes

• Add brown sugar on them

ngredients

- 250 cc hot water

- 50 gram instant porridge

- 1 spoon soya sauce

- 1 spoon chili sauce

- Crackers

- 10 gram meat floss

Suggested Preparation

1. Put instant porridge into a bowl.

2. Pour 250 cc hot water, stir well Leave it for about 3 minutes until porridge thickened.

3. Add soya sauce and chili sauce (as much as you like).

4. Then, spread crackers and meat floss The porridge is ready to be served.

What should we do after stirring the porridge?

• Put the instant porridge into a bowl

• Wait for about 3 minutes

• Add soya sauce and chili sauce

• Add crackers and meat floss

Tags

CCSS.RI.7.3

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

Ingredients:1 pack or 12 burger buns 1/3 pound chuck roast, rinsed and dried 2 medium onions, chopped 1 tbsp olive oil 2 tomato barbecue sauce salt freshly ground black pepper

StepsPut olive oil in a pot. Then heat it on medium heat. Cook the onions for about 5 minutes. Then, add the tomato and barbecue sauce while increasing the heat to medium high and cook for 10 minutes. Next, add the chuck roast and cook until the meat is very tender, for about 3 hours. Stir occassionally. Transfer the meat from the pot to a plate. Then, shred the roast into small pieces with a knife and a fork. Set the heat on medium-high until the liquid becomes thicker. Uncover the pot. Don’t forget to stir it to prevent burning. Put the meat back into the pan. Warm it thoroughly. Add salt and pepper to taste. Serve on buns.

The text above tells you about . . .

• How to eat braised beef burger.

• How to make braised beef burger.

• Description of braised beef burger.

• Ingredients to make braised beef burger.

Tags

CCSS.RI.11-12.5

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

Ingredients:1 pack or 12 burger buns 1/3 pound chuck roast, rinsed and dried 2 medium onions, chopped 1 tbsp olive oil 2 tomato barbecue sauce salt freshly ground black pepper

StepsPut olive oil in a pot. Then heat it on medium heat. Cook the onions for about 5 minutes. Then, add the tomato and barbecue sauce while increasing the heat to medium high and cook for 10 minutes. Next, add the chuck roast and cook until the meat is very tender, for about 3 hours. Stir occassionally. Transfer the meat from the pot to a plate. Then, shred the roast into small pieces with a knife and a fork. Set the heat on medium-high until the liquid becomes thicker. Uncover the pot. Don’t forget to stir it to prevent burning. Put the meat back into the pan. Warm it thoroughly. Add salt and pepper to taste. Serve on buns.

What do you need to cut the toast into small pieces?

• A fork and a knife.

• A spoon and a fork.

• A fork and scissors.

• A spoon and a knife.

Tags

CCSS.RI.7.3

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

Crispy Hash Brown Recipe

Ingredients:

3 tbsp olive oil, canola oil, or grape seed oil 1 lb Russel backing potatoes, peeled and grated, salt and pepper.

Method:

1. Heat 3 tbsp of oil in a large frying pan on medium heat.

2. Squeeze out as much moisture as you can from the grated potatoes. It’s easier to do this with potatoes ricer. If you don’t have it, you can use paper towel to squeeze it.

3. Add the grated potatoes on the hot frying pan, spread them out along the bottom of the pan. Sprinkle-some salt and pepper on the potatoes. If they have been fried to golden brown, they are ready for a flip. Continue to cook until they are golden brown on the bottom. Put them on the serving plate. Serve for 4 people.

What should we do first to make crispy hash brown?

• Peel and grate the fried potatoes

• Sprinkle some salt and pepper

• Heat the oil in the frying pan

• Squeeze the grated potatoes

Tags

CCSS.RI.7.5

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

How to Repel Mice

Mice might look cute, but they can be harmful pets that destroy household items, eat and mess with food and can spread severe diseases through their feces and parasites they carry. Here are some useful tips on how to repel house mice:

1. Use peppermint, put the peppermint near wall corners.

2. Pour generous amount of peppermint oil on cotton balls.

3. Place the saturated cotton balls on areas where mice are possibly seen-around counter tops, under the sofas in your living room.

4. Put them behind shelves, wall corners or on the floor beneath your kitchen sink.

Put them behind shelves ..."The word "them" refers to ...

• Cotton balls

• Peppermint oil

• Peppermint

• Pets

Tags

CCSS.RI.7.5

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

How to Repel Mice

Mice might look cute, but they can be harmful pets that destroy household items, eat and mess with food and can spread severe diseases through their feces and parasites they carry. Here are some useful tips on how to repel house mice:

1. Use peppermint, put the peppermint near wall corners.

2. Pour generous amount of peppermint oil on cotton balls.

3. Place the saturated cotton balls on areas where mice are possibly seen-around counter tops, under the sofas in your living room.

4. Put them behind shelves, wall corners or on the floor beneath your kitchen sink.

Why do we use peppermint to repel mice? Because ....

• Peppermint is fresh to breathe

• Mice love the peppermint

• Mice will die of breathing mint

• Mice hate the smell of peppermint

Tags

CCSS.RI.7.5

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

NGREDIENTS

1 Small chicken, cut into pieces

2 cups fresh coconut milk (or 200 ml thick coconut milk and 200 ml water)

GRINDED SPICES

Shallots, garlic, galangal, lemongrass, cumin, salt, pepper, coriander

COOKING DIRECTIONS

Boil chicken. Allow 2 cups of broth to remain in the pot.

Fry the grinded spices with 2 spoons of vegetable oil.

Add the spices into the boiled chicken; turn to low heat until it is tender.

Add the coconut milk, stir, continue simmer to enhance flavor.

Serve your white chicken curry while hot.

What is the text about?

• How to grind spices

• How to fry chicken

• How to make thick coconut milk

• How to cook White Chicken Curry

Tags

CCSS.RI.11-12.3

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

INGREDIENTS

1 Small chicken, cut into pieces

2 cups fresh coconut milk (or 200 ml thick coconut milk and 200 ml water)

GRINDED SPICES

Shallots, garlic, galangal, lemongrass, cumin, salt, pepper, coriander

COOKING DIRECTIONS

Boil chicken. Allow 2 cups of broth to remain in the pot.

Fry the grinded spices with 2 spoons of vegetable oil.

Add the spices into the boiled chicken; turn to low heat until it is tender.

Add the coconut milk, stir, continue simmer to enhance flavor.

Serve your white chicken curry while hot.

Why do we need to simmer after adding coconut milk?

• To make the chicken tender

• To get attractive color

• To make the curry spicy

• To enhance Flavor

Tags

CCSS.RI.11-12.5

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5