Persatuan Kemahiran Hidup

The process of making a Difuku 🙂 by Form 3 and Form 5 students

Form 3 and Form 5 students are cleaning the cooking room together

18/4/2016

Participants are Form 3 and Form 5 students.

Food prepare by students

Cooking Competition Power Chef 2016 Teachers Categories, Champion

Students competing

Delicious Butter Rice is the best match with cooked red sause chicken.

28/03/2016

Enjoying the scrumptious butter rice and cooked red sause chicken

Pancake Recipe Ingredients

2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 egg, beaten lightly
1 ½ cups milk
2 tbsp butter, melted

Reference : http://www.esquire.com/food-drink/food/a5774/make-pancakes-0509/

What You Need

Ingredients
1/2 cup plus 2 tablespoons unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, finely chopped
4 ounces bittersweet chocolate (70% cacao), finely chopped
2/3 cup sugar
1/2 cup packed dark brown sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2/3 cup chopped walnuts, optional

Equipment
Metal 8×8-inch baking pan
Parchment
Baking spray or butter for greasing the pan
3-quart saucepan
Whisk
Spatula or wooden spoon
Toothpick

Instructions

1. Line a baking pan with parchment: Heat the oven to 350°F and move an oven rack to the center of the oven. Line a metal 8×8-inch baking pan with parchment paper so that it hangs over two sides of the pan. Lightly grease the pan and parchment with baking spray or butter.
2. Melt butter and chocolates in a saucepan: Melt the butter and both chocolates in a 2-quart saucepan over low heat, stirring frequently.
3. Add the sugar: Remove from the heat and whisk in the sugar and brown sugar. The mixture will be grainy.
4. Add the eggs: Whisk in the eggs and egg yolk, one at a time, and then the vanilla. Whisk vigorously for about 1 minute.
5. Add the dry ingredients: Stir in the flour, salt, and baking powder, then fold in the walnuts, if using.
6. Spread the batter in the pan: Spread in the prepared baking pan.
7. Bake the brownies: Bake for 25 to 35 minutes or until a tester comes out with just a few crumbs. The edges should look firm and well-baked, and the center should be moist but not gooey.
8. Chill the brownies: Immediately put in the refrigerator to cool. Chill for at least 1 hour before slicing. Brownies will be at their chewiest when completely cool. Store at room temperature for up to 5 days, well covered.

Reference : http://www.thekitchn.com/how-to-make-chewy-brownies-223699

INGREDIENTS

             3 cups cold leftover cooked rice

    1/2 – 1 cup oleo

              1 medium onion (chopped)

              2 stalks celery (chopped)

              2 carrots (diced)

              1 cup frozen peas

              3 eggs beaten

1/4 – 1/2 cup soya souce (to taste)

              pepper

DIRECTIONS

1. Melt oleo in large non-stick skillet.
2. Add onion, celery, and carrots.
3. Saute until onions are transparent and carrots are crisp tender, about 5 minutes.
4. Add peas and cook one minute more until peas are thawed.
5. Push veggies to one side of skillet.
6. Scramble eggs in empty side of skillet after the oleo spreads from veggies.
7. Mix eggs into veggies and season with pepper.
8. Add soy sauce.
9. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.
10. Fry until steamy hot stirring often.

Reference : http://chinese.food.com/recipe/easy-fried-rice-20643

Reference : http://www.bbc.co.uk/food/recipes/cupcakes_93722

AJK List  (afternoon session)

Guru Penasihat :  Siti Noraini

Pengerusi:  Liow Shun Yi (S4B)

Naib Pengerusi:  Ooi Kelly (K2C)

Setiausaha:  Khor Kai Wern (S4I)

Naib Setiausaha:  Lim Jia Min (K2A)

Bendahari:  Karen Leow Qian Wen (S4H)

Naib Bendahari:  Ooi Ruiying  ( K2A)

Ketua Disiplin:  Lim Jie Ying (P4D)

Ketua Kebersihan:  Chong Ru Ee (S4H)

Wakil F4:  Ong Jing Wei (P4D)

Wakil F2:  Tan Chea Yen (K2C)