LABSCHOOL CIBUBUR

Book of Recipe
Fun Cooking By ACC Club
Thursday Class

Term 2, 2020
 POTATO CUPS with EGG SAUSAGE and MOZZARELLA CHEESE

Ingredients :

 500 gr potatoes, grater

 6 large eggs
 ½ tsp salt
 ¼ tsp pepper
 ½ tsp mushroom powder
 1 tbs butter
 10 sausage, cut small
 30gr fried chopped garlic
 1 cup bread crumb
 55 gr mozzarella cheese, cut small
 Salary, slice small

Directions :

1. Preheat oven to 180°c. Mixed grater potatoes with bread crumb and seasoning.
Divide potato mixture among 12 greased muffin cups; press onto bottoms and up
sides to form cups. Bake 15 minutes with top and bottom fire, bake again for 10
minutes only with top fire or until light golden brown.
2. Meanwhile, in a small bowl, whisk eggs, pepper, mushroom powder. Into the potato
cup pour sausage and cover with egg mixture and add cheese, sprinkle with oregano.
3. Bake for 15 minutes or until cheese is melted. Cool 5 minutes before removing from
pan.
Ingredients :

 8 slices French bread chocolate

 2 tablespoons butter softened
 1/2
teaspoon ground cinnamon
 3 eggs
 2/3
cup granulated sugar
 1 teaspoon vanilla
 1/8
teaspoon salt
 2 1/2 cups milk chocolate, scalded and cooled
 Powdered sugar, if desired

Directions :

1. Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread
with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon.
Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk
chocolate; pour over bread.
2. Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with
aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer
or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if
top gets too brown.)
3. Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store
covered in refrigerator.
 Chicken, Veggie & Noddle Croquet

Ingredients :
 250 gr Potatoes ( boil with 1 tbs salt  4 garlic, grater
and mashed )  8 red onions, cut small dice
 150 gr Carrot ( cut dice small )  300gr bread crumbs
 250 gr Bread Crumbs  200gr flour
 Breast Chicken 200 gram, steam and  1 tbs corn starch
chopped small  50ml water
 2 salary, cut  Pepper
 2 pack noddle, boiled  Sugar
 4 eggs  Salt
 1 tbs Mushroom powder  Vegetable oil ( for deep fried

Directions :
1. On sauce pan, melted butter then friend garlic and onion. Pour carrot then stir well, then
add water. Add chicken and seasoning. Mixed well for 5 minutes and remove from the
pan.
2. Mixed the chicken mixture with noddle and add seasoning.
3. Take 1 scoop of mashed potato and flatted. Take 1 spoon of noodle mixture then cover it
the whole mixture and make oval shape.
4. Mixed flour and corn starch then add seasoning. step aside
5. Crack the eggs and add seasoning. Prepare the bread crumbs on tray and step aside
6. Roll the potatoes noddle ball ( croquet ) on the flour mixture then dip into the egg mixture
then roll it to the bread crumbs. Do it to all the potato noodle ball ( croquet )
7. Preheat the oil, then fried the kroket until golden brown. The Chicken, veggie and noddle
Croquet are ready to served.
 DADAR GULUNG PISANG CARAMEL

Pancake Sheet (kulit dadar  1 pandan leaf / food coloring

gulung):  2 tbs oil
Filling (Banana Caramel) :
 250 gr Flour  4pcs Bananas
 2 eggs  3 tbs Granulated sugar
 1 tsp vanilla extract  3 tbs Palm sugar
 600 ml (400ml milk +200ml water)  Additional filling : (optional)
 2 sdt salt Whipped cream

Instructions :

1. Mixed all the pancake sheet ingredients, make sure really well blend and texture very
liquid. If it is not liquid enough you may add water accordingly.
2. Shifted the mixture into measurement glass, in order to be easy to pour the mixture into
the pan later.
3. Banana Caramel : slice the banana into small and thin slice, then prepare medium pan
and add butter. Saute banana with sugars and mixed well. When the sugar already
absorb and mixed well with bananas, remove from the stove and let it cool
4. Prepare small pan and pour the mixture in the middle of the pan until around 10cm
diameter, with small fire until well cook. And do it until all the mixture finished. Let it
cool
5. When the pancake sheets and the filling already cool, we will star rolling it. Place the
sheet on top of the plate or tray, then add the whipped and spread well in the middle
then add the banana caramel on top. And then folded both side of the sheet and
continue folded the bottom part and roll it up until wrapped well. Continue until all sheet
finished.
6. Then the Dadar Gulung Pisang Caramel is ready to served.
 Korean Tteokbokki

Ingredients :
Tteokbokki :

 100gr Rice Flour

 75ml hot water
 1 garlic, grater and fried
 Salt
 1 tsp mushroom powder
 1 tbs sesame oil

Gochujang :

 50gr Gochujang ( Korean red spicy paste )/ tomato paste ( if not spicy )
 200ml chicken broth
 1 tbs oyster sauce
 1 tbs soy sauce
 1 tsp sesame oil
 3 sheet spring onion, chopped
 Fried sesame seed
 Gochugaru ( spicy red flakes )/ chili powder
 2 garlic, grater
 ½ pc Bombay onion
 Salt
 Pepper
 Mushroom powder
 Sugar
 ½ tsp sesame oil
Cooking Instruction :
Tteobokki :

 Preheat water to boiled the Tteobokki dough

 Mixed all dry ingredients, the add hot water gradually while mixing it.
 Add sesame oil and mixed well until well combine and not sticky.
 Take small amount of the Tteokbokki dough and roll it until become pipe shape
 Cut the long dough around 4cm length.
 Boiled all the dough until floating and remove from the pan.

Gochujang :

1. Pour 2 tbs cooking oil and pour grater garlic in it. And add Bombay onion and stir well.
2. Pour tomato paste ( or gochujang ), mixed and add chicken broth while stirring.
3. Add all the sauce and sesame oil and stir well
4. Add seasoning and mixed well.
5. Pour the tteolbokki and mixed well with the sauce, then add spring onion. Mixed well and
remove from stove.
6. Put the Tteobokki in the medium bowl and sprinkle with sesame shed, then ready to
served.
 Rainbow Sticky Rice Ball

 1tsp vanilla extract

Ingredients :  Pinch of salt
 225 gr white sticky rice  150 gr coconut, grater
 2 tbs tapioca flour  Chocochips
 2 tbs sugar powder
 3/4 tsp salt Coconut milk sauce :
 175 ml warm water  350 ml coconut milk
 Food coloring red, yellow and green  ½ cup heavy cream
Filling :  60gr rice flour
 115 gr brown sugar  4 sdm granulated sugar
 75 ml water  1/2 sdt salt
 2pcs pandan leaf  2 lbr pandan leaf

Direction :

1. Mix sticky rice with all dry ingredient and add hot water gradually. Mixed well until the
dough not sticky anymore.
2. Split the dough into 3 part and give each part different food coloring. Mixed well until
each dough well combined.
3. In sauce pan pour water and add brown sugar, salt and pandan leaves, mixed well until
all brown sugar dissolved and boiling. Add grater coconut and mixed well until all water
absorb and dry. Remove from stove, let it cool and make a small ball after it cool.
4. Scoop 1 teaspoon of the sticky rice dough, roll in your hand and make a small ball,
flatten and fill the middle part with the brown sugar ball. Then cover the brown sugar
ball with the sticky rice dough and make ball. Do it until all dough finished.
5. Boiled the sticky ball until floating and remove from the pan.
6. In sauce pan boiled the coconut milk, heavy cream, sugar and salt.
7. In small bowl mixed the rice flour with water and mixed well. The pour to the coconut
milk sauce and stir well until well combine and become thick. Remove from the stove
and let it cool
8. Place the sticky ball into the medium glass then pour the coconut milk sauce on it and
ready to served.
 Mixed Fruit Mango Milk Pudding

Ingredient :
Milk Puding : Mango Pudding :

 1lt milk  1lt mango juice

 300ml heavy cream  200ml heavy cream
 150gr granulated sugar  200gr granulated sugar
 1 tbs vanilla extract  Pinch of salt
 Pinch of salt  3 tsp jelly powder
 3 tsp jelly powder

Topping :
 Chopped fruit ( student will choose as preferred and no strawberry )
 Plain jelly to cover the fruit.
 Milk Sauce

Cooking Instruction :
1. Mixed milk/juice with heavy cream, jelly and sugar. Mixed well until dissolved.
2. Bring it to stove and let it boiled while keep on mixing gently.
3. Remove from stove after boiling and keep on mixing to reduce the steam
4. Pour the pudding mixture to the cup an let it cool until hard enough to put sliced fruit on
top the pour the plain jelly on top to cover the fruit.
5. Let it cool at fridge and ready to served.

Note :

For allergic student no milk added and only mango pudding with fruits.
 Choco Lava Banana Pastry

Ingredients :

 Pastry Sheets, cut into small square size

 Steam bananas
 Chocolate melted for filling
 2 egg yolks
 Pinch of salt

Toppings :

- Chocolate melted
- Icing sugar
- Condense milk

Intructions :

1. Preheat oven for 10 minutes with 200C temperature.

2. Sprinkle the working space with flour and also the rolling pin to avoid the pastry get
sticky.
3. Flatten the pastry with rolling pin and let it widen a little bit but still in square shape.
4. Spread the chocolate filling in the middle of the pastry.
5. Cut the banana into thin slices and place one slice in the middle of pastry sheet right on
top of the chocolate filling.
6. Folded the pastry sheet and become triangle shape.
7. Mixed the egg yolk with salt and brush it on top of the pastry sheet until cover the
whole.
8. Bake for 15 minutes in 200C temperature.
9. After finished let it cool for a while then ready to be given the toppings.
10. Chocolate banana pastry are ready to served.
 Crispy Loaded Potato Bites

INGREDIENTS :

 1 lb. small potatoes (about 2" across - red or Yukon work fine)
 Olive oil or butter
 Salt
 Sliced mozzarella cheese, cut into small squares

For topping:

 Cream cheese
- 20gr butter melted, add 1pc grater garlic and stir well. Add 2 tbs flour stir well and add
150ml milk keep stirring. Then add 50gr grater cheese and stir until boiling, at last add
chopped celery.
 Cooked smoke beef, chopped or sliced as preferred.
 Sliced spring onion.

DIRECTIONS :

1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
2. Using a sharp knife, make several cuts through each potato, avoiding cutting all the way
down. Place potatoes on baking sheet. Rub with olive oil or butter and sprinkle with salt.
3. Bake for 30 minutes, until potatoes are tender. Place mozzarella cheese squares in
between a few of the cuts on each potato and sliced smoked beef. Return to oven for 5-
10 additional minutes, until cheese has melted. Let cool 10 minutes before topping with
cream and green onions, or your desired toppings.
 Choco lava cupcake

Ingredients :

 3 eggs  1 tsp baking powder

 100 g sugar  1 tsp salt
 20 g vegetable oil  100ml chocolate milk
 1 tsp vanilla extract  100ml vegetable oil
 300 g all-purpose flour  Chocolate filling
 50 g dark unsweetened cocoa  Whipped cream ( for decoration )
 1 tbs cake emulsifier ( SP )  Sprinkle ( for decoration )

Cooking Intruction :

1. Heat steamer and cover the lid with fabric in order to avoid steam falling on the cake
mixture.
2. In large bowl, beat the eggs, cake emulsifier and sugar at medium-high speed until light
and fluffy and stiff. Shifted the flour, baking powder, salt, and cocoa powder together
and add into egg mixture. Mix with low speed until well blended.
3. Add chocolate milk and mixed well.
4. Add vegetable oil, mixed well.
5. Pour the mixture into the cup only half of the cup and steam for 5 minutes
6. Take it out of the steamer and scoop small part at the middle and add chocolate filling
and add the cupcake mixture until ¾ part of the cup. Then steam it again for 10
minutes.
7. The cakes will still look a bit moist on top. Remove from the oven and let cool before
decorate with whipped cream.
8. Split the whipped cream on top of the cupcakes and add sprinkle. Cupcakes are ready to
served.
 STRAWBERRY JAM MILLE FEUILLE

Ingredients :

For the fresh strawberry jam:

 200g fresh strawberries, hulled and finely sliced
 1 tbsp fresh lemon juice
 200g granulate sugar

For the crème patissiere:

 4 large egg yolks

 75 gr caster sugar
 10 g plain flour
 10 g corn flour
 250 ml milk
 150 ml heavy cream
 1 tsp vanilla extract

For the pastry :

 3 puff pastry sheet

 2 tbs butter, melted

For Toppings : Melted chocolate, Sprinkle, Cinnamon powder, Oreo crumbs.

Cooking Instruction :

For Pastry :

- Cut the pastry Sheet into rectangular shape ( size as preferred )

- Brush the pastry sheet with melted butter, thinly.
- Bake the pastry sheet for 10 minutes in 200C

For Crème Pastry :

Pastry Cream

1. In a medium bowl, stir together 1/3 cup milk with flour, salt and whisk until smooth.
Add the yolks and 3 tbsp. sugar and whisk vigorously until mixture is smooth and pale
lemon in colour.
2. In a heavy bottom saucepan, heat remaining milk with the remaining 3 tbsp. sugar and
vanilla scraping over medium heat. Heat until milk just comes to a boil. While stirring the
yolk mixture, slowly pour ¼ of the hot milk into the yolk mixture. This will temper the
egg yolks so they don’t start to scramble. Immediately pour yolk mixture into hot milk in
the saucepan. Whisk over medium heat until mixture comes to a boil and thickens.
Remove from heat immediately. Cover with plastic wrap to prevent skin from forming.
Cool completely.
3. Evenly divide cooled pastry cream onto two strips of puff pastry. Spread evenly. Lay one
strip, covered with cream on top of first, lining up evenly. Top with final strip of puff
pastry. Dust with icing sugar or toppings as preffered. Chill for 1 hour before serving.
 KLAPETART

Ingredients:

 4 egg yolk  100 ml coconut water

 1 large egg  70 gr butter
 60 gr cornstrach  250 gr coconut meat
 150 gr granulate sugar  60 gr raisin (topping)
 1/2 tbs vanilla extract  100 gr cheese, grater (topping)
 700 ml milk  Cinnamon powder for decoration
 100 ml heavy cream

Intructions :

1. Preheat the oven for 175C

2. Warmed the milk and heavy milk into a sauce pan and keep on stirring so that the milk
and heavy cream texture remain smooth and thick, add butter and mixed well until
dissolved. Turn off the stove and Set aside.
3. In medium bowl, whisk all the egg until dissolved. Add corn starch, sugar and vanilla
extract and mixed well.
4. Pour 50ml milk mixture into the egg mixture and stir well. Pour all the egg mixture to
the milk mixture and stir well.
5. Put the mixture on the stove and boil it. Keep on stirring during the process. The
mixture will be thicken and turn it off when already boiling.
6. Add the coconut meat and ¾ of the raisin and cheese. Mixed all together. Remove from
the stove and step aside.
7. In medium bowl, pour all topping ingredients then mixed well with high speed until thick
and stiff.
8. Pour the coconut mixture into alumunium foil, than add the topping on top, spread well.
Decorate with cheese and raisin than sprinkle cinnamon powder.
9. Bake for 20 minute in 180C temperature with bottom heat then another 10 minutes with
both top and bottom heat.
10. Remove from the oven then let it cool and keep it in refrigerator for 1 hour. Serve while
cool is better.
 Beef & Potato Enchilada

Ingredient :

- 250gr ground beef

- 100gr hash brown
- 100gr cheddar cheese ( grater )
- 100gr mozzarella cheese
- 200ml enchilada sauce
- 50ml salsa
- 50gr barbeque sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dry oregano
- 1pc garlic (grater)
- 1 pc onion, sliced
- 1 tbs olive oil
- 6 tortilla sheet

Cooking Instruction :

- Fried garlic and onion then add ground beef, stir well and let it cooked for a while.
- Add salt, pepper, and barbeque sauce then mixed well, then turn off the stove and step aside.
- Mixed beef with hash brown and add cheddar cheese.
- Placed tortilla sheet then add the mixture and folded and wrapped.
- Pre heat oven 180C for 10 min.
- Spread half of the enchilada sauce on the base of the baking tray, then put all the tortilla roll on
it, pour the rest of the enchilada sauce on top of tortilla sheet then pour cheddar cheese and moza
cheese all over
- Bake for 15 minutes, then ready to served.