This document contains recipes for several dishes including corn patties, chicken salad, fried rice, chocolate cake, and chicken and shrimp jambalaya. The corn patty recipe calls for corn, flour, eggs, cilantro, chicken bouillon, chili, and water. The chicken salad recipe includes mayonnaise, sour cream, honey mustard, vinegar, orange juice, chicken, celery, apple, cranberries, green onions, pecans, and parsley. The chicken and shrimp jambalaya recipe lists ingredients like chicken, shrimp, sausage, rice, tomatoes, onion, bell pepper, celery, parsley, Cajun seasoning, and calls for cooking everything together in a slow cooker.

1. FOOD RECIPES
Paper Tugas Individu
Disusun Oleh :
Muhammad Taufik Hidayat
SMPN 140 Jakarta

2. Corn Patty (Perkedel Jagung)
Materials :
• 2 pieces of (combed)
• 2 pieces of (pounded)
• 100 grams of wheat flour
• 2 eggs (beaten off)
• 2 sprigs cilantro (finely sliced)
• 1/4 teaspoon chicken bouillon powder
• 3 pieces of red chili (sliced oblique)
• 1 tablespoon water
• Oil for frying
• 2 red onions
• 2 cloves of garlic
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon sugar
Procedure :
Mix sweet corn, flour, eggs, cilantro, chicken broth powder, red chili sauce, and water.
Stir well.
Spoon the sweet corn mixture with a ladle into the oil that has been heated in an over
medium heat.
Fry until golden brown and looks cooked.

3. Chicken Salad Recipe
Materials :
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon honey mustard
• 1 tablespoon white vinegar
• 1 tablespoon frozen orange juice concentrate (optional)
• 4 cups cooked chicken breast, diced
• 1 cup celery, diced
• 1 large apple, unpeeled, cored and chopped
• 1/3 cup dried cranberries, chopped
• 3 to 4 green onions, chopped
• 1/3 cup pecans, chopped
• 1/4 cup fresh parsley, chopped
• salt & pepper to taste
Procedure :
Toast pecans in a 250ºF oven. Watch carefully to make sure they do not burn. Set aside
to let cool.
In a small bowl combine mayonnaise, sour cream, mustard, vinegar, orange juice, salt
and pepper. Stir well to mix together. Cover and refrigerate until ready to use.
In a large bowl toss together chicken, celery, apple, cranberries, onions, pecans and
parsley. Add the dressing and mix together well.

4. Cover and refrigerate for 2 hours before serving to allow those wonderful flavors to
meld.
Fried Rice
Materials :
– a plate of white rice
– 1 egg
– 5 cayenne pepper
– 2 spring onions,
– 1 clove garlic,
– 1/2 teaspoon pepper
– soy sauce to taste
– salt
– cooking oil
Procedure :
Heat a frying pan on medium heat, then pour cooking oil, wait until the hot oil.
Then saute onion and garlic, stir and enter chili.
After that add the eggs and stir chicken.

5. Then add the rice, stir until all ingredients are well blended with spices and eggs.
Finally add the pepper, salt, and soy sauce to taste.
Fried rice ready to serve.
CAKE BOLU
Materials :
– 12 eggs
– 1/4 kg of butter
– 3/8 kg of sugar
– 2 sachet of vanilla
– 1/2 tbs of Ovalet
– 3 1/2 ons of wheat flour
– 5 tbs of milk powder
– 1 package of chocolate powder.
Procedure :
Remove the egg yolk and albumen and place them in different bowl.

6. Mix the butter, sugar, vanilla, and ovalet for 10 minutes.
Put the yolk into the dough and blend again at least 10 minutes.
Pour the wheat flour little by little into the dough and stir well.
Pour the milk powder little by little into the dough and stir well.
Pour the chocolate powder little by little into the dough and stir well.
Blend the albumen around 5 minutes.
Pour the albumen into the dough. Blend them around 10 minutes.
Prepare a baking pan lubricated with butter. Pour the dough. Put into the oven and bake
around 40 minutes in 25 degrees celcius.
Lift the cake and put on the plate. Spread some sugar on it. The bolu cake is ready to
serve.
Chicken and Shrimp Jambalaya
Materials :
 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
 1 pound medium shrimp, peeled and deveined
 3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
 4 ounces turkey kielbasa, halved and cut into 1/4-inch-thick slices
 2 bags boil-in-bag long-grain rice
 2 garlic cloves, minced
 2 cans diced tomatoes with onion and green peppers, undrained
 1 can fat-free, lower-sodium chicken broth
 2 cups chopped onion
 1 cup chopped green bell pepper
 1 cup chopped celery
 2 tbsps chopped fresh flat-leaf parsley

7.  2 tsps salt-free Cajun seasoning
 1 tbsp hot sauce
 1 tbsp canola oil
 1/2 tsp dried thyme
 1/4 tsp Spanish smoked paprika (optional)
 Fresh parsley leaves (optional)
Procedure :
1. Heat a large skillet over high heat. Add oil.
2. Add chicken and cook 4 minutes, stirring occasionally. Place chicken in an electric
slow cooker.
3. Add onion, bell pepper, celery, and garlic to pan and sauté 4 minutes or until tender.
4. Add onion mixture, turkey kielbasa, Cajun seasoning, dried thyme, smoked paprika,
2 cans diced tomatoes with onion and green peppers, and chicken broth into slow
cooker. Cover and cook on LOW for 5 hours
5. Cook rice according to package directions.
6. Add cooked rice and remaining ingredients except parsley garnish to slow cooker.
Cover and cook on HIGH 15 minutes or until shrimp are done.
7. Garnish with parsley leaves, if desired.