ple rep 1

When should we use SIMPLE PRESENT TENSE?

• for past events

• for future

• for experiences

• for facts

When should we use PAST CONTINUOUS TENSE?

• for past to future

• for past to now

• from now to future

• for past to past

My mom ........ (ask) me to buy a bar of soap yesterday.

The restaurant ...... (close) at 8 p.m. every day.

(Restoran itu ditutup pukul 8 malam setiap hari)

I ...... (not go) to the school because I was sick earlier today.

I ....... (have) my breakfast at Sunny Side Up and it was good.

• have

• was having

• had

Wedang Jahe

Wedang jahe (Indonesian ginger drink) is made from ginger and many other spices/herbs. This will be your new favorite drink throughout fall and winter.

Ingredients

2 inches ginger

100 gram palm sugar

1 lemongrass

1 pandan leaf

2 green cardamom pods

4 cloves

500 ml water

Equipment

Pan

Knife

Cutting board

Mortar and pestle

Sauce pot

Strainer

Teacups

Brewing Indonesian ginger drink is not difficult, but it involves several steps:

Prepare the ginger. Dry fry the ginger to concentrate its flavour, then cut into smaller pieces and bruise.

Bruise and knot lemongrass or cut it into smaller sections.

Knot pandan leaf.

Chop palm sugar block.

Crush cardamom pods. A mortar and pestle will do the job nicely.

Boil all the ingredients in a sauce pot for 3 minutes. Reduce the heat and simmer for 5 minutes. Turn off the heat and let it warm for another 5 minutes.

Strain the drink to separate the dregs from brewed ginger.

Serve it in individual teacups.

What will happen if we do not filter the ginger drink before serving it?

• The drink will have no flavour

• The drink will taste bitter

• The sugar content will be caramelised

• The remains will be mixed into the drink

Wedang Jahe

Wedang jahe (Indonesian ginger drink) is made from ginger and many other spices/herbs. This will be your new favorite drink throughout fall and winter.

Ingredients

2 inches ginger

100 gram palm sugar

1 lemongrass

1 pandan leaf

2 green cardamom pods

4 cloves

500 ml water

Equipment

Pan

Knife

Cutting board

Mortar and pestle

Sauce pot

Strainer

Teacups

Brewing Indonesian ginger drink is not difficult, but it involves several steps:

Prepare the ginger. Dry fry the ginger to concentrate its flavour, then cut into smaller pieces and bruise.

Bruise and knot lemongrass or cut it into smaller sections.

Knot pandan leaf.

Chop palm sugar block.

Crush cardamom pods. A mortar and pestle will do the job nicely.

Boil all the ingredients in a sauce pot for 3 minutes. Reduce the heat and simmer for 5 minutes. Turn off the heat and let it warm for another 5 minutes.

Strain the drink to separate the dregs from brewed ginger.

Serve it in individual teacups.

Why do you think that Wedang Jahe could be our new favourite drink during fall and winter?

• It has cardamom and lemongrass in it

• It is a sweet beverage that will be liked by many people

• The ginger drink could warm the body and ward off the cold

• The ginger drink is a local speciality that could be cooked easily

Ingredients:

• 1/2 cup Greek-style yoghurt; 2 garlic cloves, crushed; 3cm piece ginger, peeled, finely grated; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp garam masala; 1/4 tsp chilli powder; 600g chicken thigh, cut into 3cm pieces; 1 tbsp vegetable oil; 20g butter; 1 brown onion, halved, thickly sliced; 410g can tomato puree; 1/2 cup chicken liquid stock; 1/2 cup thickened cream; Basmati rice, to serve; Coriander leaves, to serve

Steps:

1. 1. Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.

2. 2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened.

3. 3. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.

4. 4. Stir in cream and season to taste. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.

Why should you refrigerate the chicken for two whole hours?

• To be able to make the sauce first

• To make it absorb the seasonings

• To make it more tender

• To coat it with the seasonings

Ingredients:

• 1/2 cup Greek-style yoghurt; 2 garlic cloves, crushed; 3cm piece ginger, peeled, finely grated; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp garam masala; 1/4 tsp chilli powder; 600g chicken thigh, cut into 3cm pieces; 1 tbsp vegetable oil; 20g butter; 1 brown onion, halved, thickly sliced; 410g can tomato puree; 1/2 cup chicken liquid stock; 1/2 cup thickened cream; Basmati rice, to serve; Coriander leaves, to serve

Steps:

1. 1. Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.

2. 2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened.

3. 3. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.

4. 4. Stir in cream and season to taste. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.

Which title that might be the most compatible for the text?

• How to make chicken masala

• How to make chicken salad

• How to make butter chicken

• How to make fried chicken