Add Aglio Olio and Satay recipes w/ their images

Add agliolio.html for recipe, agliolio.jpg and chicken-satay.html for recipe, sate.jpg
mrcorpz · Aug 31, 2024 · 608cc1a · 608cc1a
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diff --git a/images/agliolio.jpg b/images/agliolio.jpg
diff --git a/images/sate.jpg b/images/sate.jpg
diff --git a/index.html b/index.html
@@ -6,6 +6,11 @@
     </head>
     <body>
         <h1>Odin Recipes</h1>
-        <a href="./recipes/nasi-lemak.html">Malaysian Nasi Lemak</a>
+        <ul>
+            <li><a href="./recipes/nasi-lemak.html">Malaysian Nasi Lemak</a></li>
+            <li><a href="./recipes/chicken-satay.html">Malaysian Chicken Satayk</a></li>
+            <li><a href="./recipes/agliolio.html">Aglio Olio</a></li>
+        </ul>
+
     </body>
 </html>
diff --git a/recipes/agliolio.html b/recipes/agliolio.html
@@ -0,0 +1,29 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+    <meta charset="UTF-8">
+    <title>Spaghetti Agio e Olio</title>
+</head>
+<body>
+    <h1>Spaghetti Agio e Olio</h1>
+    <img src="../images/agliolio.jpg" alt="A picture of Aglio e Olio" width="300">
+    <h2>Ingredients</h2>
+    <ul>
+        <li>1 pound uncooked spaghetti</li>
+        <li>½ cup olive oil</li>
+        <li>6 cloves garlic, thinly sliced</li>
+        <li>¼ teaspoon red pepper flakes, or to taste</li>
+        <li>Salt and freshly ground black pepper to taste</li>
+        <li>¼ cup chopped fresh Italian parsley</li>
+        <li>1 cup finely grated Parmigiano-Reggiano cheese</li>
+    </ul>
+    <br>
+    <h2>Directions</h2>
+    <ol>
+        <li>Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.</li>
+        <li>While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble.  <br>Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.</li>
+        <li>Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.</li>
+        <li>Serve pasta topped with the remaining Parmigiano-Reggiano cheese.</li>
+    </ol>
+</body>
+</html>
diff --git a/recipes/chicken-satay.html b/recipes/chicken-satay.html
@@ -0,0 +1,41 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+    <meta charset="UTF-8">
+    <title>Malaysian Chicken Satay</title>
+</head>
+<body>
+    <h1>Malaysian Chicken Satay</h1>
+    <img src="../images/sate.jpg" alt="A picture of satay" length="300" width="300">
+    <h2>Description</h2>
+    <p>Malaysian satay is just like Thai or Indonesian ones but there is a difference in taste. Give it a try. No need to barbeque, just grill them in your oven. Serve with Malaysian satay sauce.</p>
+    <br>
+    <h2>Ingredients</h2>
+    <ul>
+        <li>4 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes</li>
+        <li>2 large onions, coarsely chopped</li>
+        <li>¼ cup brown sugar</li>
+        <li>5 cloves garlic</li>
+        <li>1 1-inch shrimp paste(belacan)</li>
+        <li>2 tablespoon galangal powder(lengkuas)</li>
+        <li>1 tablespoon ground coriander</li>
+        <li>2 teaspoon ground cumin</li>
+        <li>2 teaspoons ground anise seed</li>
+        <li>1 teaspoon ground black pepper</li>
+        <li>1 teaspoon ground tumeric</li>
+        <li>60 bamboo skewers</li>
+    </ul>
+    <br>
+    <h2>Steps</h2>
+    <ol>
+        <li>Place chicken cubes in a large bowl</li>
+        <li>Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. <br>Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.</li>
+        <li>Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.</li>
+        <li>Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.</li>
+        <li>Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.</li>
+        <li>Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. <br>An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).</li>
+
+
+
+    </ol>
+</html>