rocketacademy · Lili00ani · Sep 26, 2023 · Flashrob · Sep 27, 2023 · Flashrob
diff --git a/crab.html b/crab.html
@@ -0,0 +1,50 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+  <meta charset="UTF-8">
+  <meta name="viewport" content="width=device-width, initial-scale=1.0">
+  <title>Crab Recipe</title>
+</head>
+<body>
+  <h1>Chili Crab</h1>
+  <img src="img/crab.png" width="300px">
+  <p>For 2 servings</p>
+  <p>Ingredients:</p>
+  <ul>
+    <li>1 mud crab</li>
+    <li>3 shallots</li>
+    <li>ginger, 1 in (2.5 cm)</li>
+    <li>3 long red chillies</li>
+    <li>5 cloves garlic</li>
+    <li>2 tablespoons ketchup</li>
+    <li>1 teaspoon shrimp paste, belacan</li>
+    <li>2 tablespoons cooking oil</li>
+    <li>1 ½ cups chicken stock(360 mL)</li>
+    <li>1 ½ cups tomato puree(335 g)</li>
+    <li>1 tablespoon rice wine vinegar</li>
+    <li>½ cup sweet chili sauce(120 g)</li>
+    <li>2 tablespoons soy sauce</li>
+    <li>2 tablespoons palm sugar</li>
+    <li>1 egg</li>
+    <li>1 spring onion</li>
+    <li>½ cup butter(50 g)</li>
+  </ul>
+  <p>Preparation:</p>
+  <ol>
+    <li>Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.</li>
+    <li>In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.</li>
+    <li>Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.</li>
+    <li>Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.</li>
+    <li>Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.</li>
+    <li>Remove the crab legs and head, and plate up on a shallow dish.</li>
+    <li>Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.</li>  
+    <li>Pour the sauce on top of the crab and garnish with a few sprigs of coriander.</li>
+    <li>Enjoy!</li>
+  </ol>
+
+  <a href="index.html">Main page</a>
+  </br>
+  <a href="singaporean.html">Singaporean Cuisine page</a>
+
+</body>
+</html>
diff --git a/img/Laksa.png b/img/Laksa.png
diff --git a/img/crab.png b/img/crab.png
diff --git a/img/nasi.png b/img/nasi.png
diff --git a/img/rendang.png b/img/rendang.png
diff --git a/index.html b/index.html
@@ -4,6 +4,11 @@
     <title>The Best Recipes!</title>
   </head>
   <body>
-    <h1>Recipes</h1>
+    <h1>My Favorite Recipes</h1>
+    <h2>Recipes by category</h2>
+    <ul>
+      <h3><li><a href="singaporean.html">Singaporean Cuisine</a></li></h3>
+      <h3><li><a href="indonesian.html">Indonesian Cuisine</a></li></h3>
+    </ul>
   </body>
 </html>
diff --git a/indonesian.html b/indonesian.html
@@ -0,0 +1,17 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+  <meta charset="UTF-8">
+  <meta name="viewport" content="width=device-width, initial-scale=1.0">
+  <title>Document</title>
+</head>
+<body>
+  <h1>Indonesian Cuisine</h1>
+  <h2><a href="nasi.html">Nasi Goreng</a></h2>
+  <img src="img/nasi.png" width="300px">
+  <h2><a href="rendang.html">Rendang</a></h2>
+  <img src="img/rendang.png" width="300px">
+  </br>
+  <a href="index.html">Main page</a>
+</body>
+</html>
diff --git a/laksa.html b/laksa.html
@@ -0,0 +1,38 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+  <meta charset="UTF-8">
+  <meta name="viewport" content="width=device-width, initial-scale=1.0">
+  <title>Laksa Recipe</title>
+</head>
+<body>
+  <h1>Laksa</h1>
+  <img src="img/Laksa.png" width="300px">
+  <p>For 2 servings</p>
+  <p>Ingredients:</p>
+  <ul>
+    <li>8 king prawns, de-shelled</li>
+    <li>1 tablespoon palm sugar</li>
+    <li>1 tablespoon fish sauce</li>
+    <li>1 ¼ cups coconut milk(400 mL)</li>
+    <li>¼ lb tofu puffs(100 g), tau pok, halved</li>
+    <li>2 tablespoons cooking oil</li>
+  </ul>
+  <p>How to:</p>
+  <ol>
+    <li>Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.</li>
+    <li>To make the prawn stock, add cooking oil to a large saucepan on medium-high heat. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.</li>
+    <li>Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.</li>
+    <li>Remove prawn shells then strain the broth into a bowl through a sieve.</li>
+    <li>In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.</li>
+    <li>Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant. Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.</li>
+    <li>To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake. Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.</li>
+    <li>Enjoy</li>  
+  </ol>
+
+  <a href="index.html">Main page</a>
+  </br>
+  <a href="singaporean.html">Singaporean Cuisine page</a>
+
+</body>
+</html>
diff --git a/nasi.html b/nasi.html
@@ -0,0 +1,37 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+  <meta charset="UTF-8">
+  <meta name="viewport" content="width=device-width, initial-scale=1.0">
+  <title>Document</title>
+</head>
+<body>
+  <h1>Nasi Goreng</h1>
+  <img src="img/nasi.png" width="300px">
+  <p>For 2 servings</p>
+  <p>Ingredients:</p>
+  <ul>
+    <li>2 tablespoons sesame oil</li>
+    <li>3 cloves garlic, minced</li>
+    <li>2 chicken breasts, diced</li>
+    <li>salt, to taste</li>
+    <li>pepper, to taste</li>
+    <li>1 cup carrot (120 g), diced</li>
+    <li>1 cup broccoli florets (175 g)</li>
+    <li>2 cups brown rice (400 g), cooked</li>
+    <li>½ cup frozen peas (75 g)</li>
+    <li>3 tablespoons low sodium soy sauce</li>
+  </ul>
+  <p>Preparation:</p>
+  <ol>
+    <li>Heat sesame oil in a skillet, and cook garlic until softened.</li>
+    <li>Add the chicken, salt, and pepper, and sauté for 5 minutes.</li>
+    <li>Add the carrots and broccoli, and sauté until tender.</li>
+    <li>Add the rice, soy sauce, and peas, and mix thoroughly.</li>
+    <li>Enjoy!</li>
+  </ol>
+  <a href="index.html">Main page</a>
+  </br>
+  <a href="indonesian.html">Indonesian Cuisine page</a>
+</body>
+</html>
diff --git a/rendang.html b/rendang.html
@@ -0,0 +1,41 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+  <meta charset="UTF-8">
+  <meta name="viewport" content="width=device-width, initial-scale=1.0">
+  <title>Document</title>
+</head>
+<body>
+  <h1>Rendang</h1>
+  <img src="img/rendang.png" width="300px">
+  <p>For 2 servings</p>
+  <p>Ingredients:</p>
+  <ul>
+    <li>1 1/2 lbs. boneless beef short ribs, cut into cubes</li>
+    <li>5 tablespoons cooking oil</li>
+    <li>1 stick cinnamon (about 2-inch length)</li>
+    <li>3 cloves</li>
+    <li>3 star anise</li>
+    <li>3 cardamom pods</li>
+    <li>1 lemongrass (cut into 4-inch length and pounded)</li>
+    <li>1 cup thick coconut milk (coconut cream)</li>
+    <li>1 cup water</li>
+    <li>2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds)</li>
+    <li>6 kaffir lime leaves (very finely sliced)</li>
+    <li>6 tablespoons kerisik (toasted coconut)</li>
+    <li>1 tablespoon sugar or palm sugar to taste</li>
+    <li>salt to taste</li>
+  </ul>
+  <p>Preparation:</p>
+  <ol>
+    <li>Chop the spice paste ingredients and then blend it in a food processor until fine.</li>
+    <li>Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.</li>
+    <li>Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.</li>
+    <li>Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste.</li>
+    <li>Serve immediately with steamed rice and save some for overnight.</li>
+  </ol>
+  <a href="index.html">Main page</a>
+  </br>
+  <a href="indonesian.html">Indonesian Cuisine page</a>
+</body>
+</html>
diff --git a/singaporean.html b/singaporean.html
@@ -0,0 +1,17 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+  <meta charset="UTF-8">
+  <meta name="viewport" content="width=device-width, initial-scale=1.0">
+  <title>Document</title>
+</head>
+<body>
+  <h1>Singaporean Cuisine</h1>
+  <h2><a href="laksa.html">Laksa</a></h2>
+  <img src="img/Laksa.png" width="300px">
+  <h2><a href="crab.html">Crab</a></h2>
+  <img src="img/crab.png" width="300px">
+  </br>
+  <a href="index.html">Main page</a>
+</body>
+</html>