2013 cookbook - Office of International Services

Transcription

2013 COOKBOOK
With Much Appreciation to:
Recipe Committee
Talia Corley
Christina Fidel
June Park
Lizzie Plant
Kaitlyn Yoder
Mischa Zentz
Becca Zuppann
Authors
Afghan Student Association
African Student Association
Asian American Association
Chinese Student Association
Filipino Student Association
Hong Kong Student Association
Indian Student Association
Indonesian Student Association (PERMIAS)
Korean Student Association
Latino Student Association
Malaysian Student Association
Pakistani Student Association
Saudi Arabian Student Association
Singapore Student Association
Taiwanese Student Association
Thailand Student Association
Turkish Student Association
Uzbek Student Association
Vietnamese Student Association
2012 IU World’s Fare Sponsors
Union Board
Office of the Vice President for International Affairs
Office of International Services
Special thanks also to IMU Catering, and the IMU
Catering staff for preparing some of these wonderful
recipes for the 2013 IU World’s Fare. A special thanks to
IU Auditorium for hosting the 2012 IU World’s Fare.
About the Cookbook
The IU World’s Fare Cookbook is designed to complement the cultural experience presented at the 2013 IU World’s
Fare. We asked all participating international organizations to submit recipes, and their responses were wonderful!
We are happy to present this cookbook to you, but please understand that we are not professional editors, nor are
the organizations professional chefs. We have done our best to convert quantities and know you’ll have fun finding
the ingredients. Work with the recipes, and enjoy experiencing a new cultural cuisine.
Sincerely,
The IU World’s Fare Planning Committee
Where to Find Ingredient:
Finding the uncommon ingredients that some of these recipes feature is part of the fun! Below please find the names
of local grocery stores that international organizations have mentioned as places to find ingredients. You may wish
to call before going to find out if the store carries the ingredient that you seek.
Azteca Market
2610 E. 10th St
Bloomington, IN 47408
812-332-1770
aztecamarketbloomington.com
Sahara Mart Downtown
106 E. 2nd Street
812-333-0502
saharamart.com
Sahara Mart East
2611 E. 3rd Street
Bloomington, IN47401
812-339-6222
saharamart.com
Saraga Oriental Market
1305 S. College Mall Road
812-330-1821
saragafood.comsaragamarket.com
Table of Contents
Bolanee ................................................................................................................................................................................5
Jalebi....................................................................................................................................................................................6
Pilaf ......................................................................................................................................................................................7
Jollof Rice ....................................................................................................................................................................... 8
Puff Puff.......................................................................................................................................................................... 9
California Rolls .............................................................................................................................................................10
Pandan Waffle ..............................................................................................................................................................11
Tempura Shrimp ..........................................................................................................................................................12
Chinese Student & Scholar Association
Dong Po ........................................................................................................................................................................13
Peking Pork Chops .......................................................................................................................................................14
Shui Zhu Yu ..................................................................................................................................................................15
Maja Blanca ..................................................................................................................................................................16
Pork Adobo...................................................................................................................................................................17
Sinigang........................................................................................................................................................................18
Hong Kong Student Association
Little Bowl Fins ............................................................................................................................................................19
Soy Sauce Fried Noodles ..............................................................................................................................................20
Stir Fried Rice Noodles with Beef ................................................................................................................................21
Indian Student Association
Chicken Tikka...............................................................................................................................................................22
Kaju Katli ......................................................................................................................................................................23
Pakoras .........................................................................................................................................................................24
Indonesian Student Association
Indonesian Fruit Soup..................................................................................................................................................25
Semur Daging ...............................................................................................................................................................26
Stir-Fried Greenbean and Egg ......................................................................................................................................27
Korean Student Association
Ddukgalbi .....................................................................................................................................................................28
Hobakjuk ......................................................................................................................................................................29
Yujacha .........................................................................................................................................................................30
Latinos Unidos
Agua de Jamaica ...........................................................................................................................................................31
Chicken Empanadas .....................................................................................................................................................32
Tostones .......................................................................................................................................................................33
Malaysian Student Association
Sagu Gulu Melaka.........................................................................................................................................................34
Sweet Sour Fish............................................................................................................................................................35
Vegetable Spring Roll....................................................................................................................................................36
Pakistan Student Association
Butter Chicken ..............................................................................................................................................................37
Chicken Tikka...............................................................................................................................................................38
Pakora...........................................................................................................................................................................39
Saudi Student Club
Maasoob .......................................................................................................................................................................40
Mogalgal .......................................................................................................................................................................41
Toot Drink ....................................................................................................................................................................42
Singapore Student Association
Bandung .......................................................................................................................................................................43
Fresh Popiah Rolls .......................................................................................................................................................44
Lychee with Nata de Coco ............................................................................................................................................45
Taiwanese Student Association
Boba Milk Tea...............................................................................................................................................................46
Braised Pork Rice..........................................................................................................................................................47
Salt and Pepper Popcorn Chicken.................................................................................................................................48
Thai Student Association
Moo Daet Diao .............................................................................................................................................................49
Mu Ping ........................................................................................................................................................................50
Sticky Rice ....................................................................................................................................................................51
Thai Dried Chili Dipping Sauce ....................................................................................................................................52
Thai Mango Sticky Rice ................................................................................................................................................53
Turkish Student Association
Baklava .........................................................................................................................................................................54
Coban Salata .................................................................................................................................................................55
Turkish Meatballs.........................................................................................................................................................56
Union Board - USA
Apple Pie ......................................................................................................................................................................57
Chicken Pot Pie.............................................................................................................................................................58
Mac n Cheese................................................................................................................................................................59
Uzbek Student & Scholar Association
Bird Tongue ..................................................................................................................................................................60
Palov.............................................................................................................................................................................61
Somsa ...........................................................................................................................................................................62
Vietnamese Student Association
Corn Sweet Soup ..........................................................................................................................................................63
Hoa ..............................................................................................................................................................................64
Qua Dam ......................................................................................................................................................................65
Shrimp and Pork Dumplings ........................................................................................................................................66
Bolanee
Student Group Information
Website:
Email:
Facebook.com/
afghanstudentassociationIndianaUniversity
asa@indiana.edu
Directions
1. Clean and boil the potatoes until they are very
soft and let them cool. Peel the potatoes and
salt to taste while mashing them with a masher
or fork.
2. Take the egg roll wrapper and fill it with 1 1/2
Type of Dish:
Side dish
Represented
Country:
Afghanistan
Serving Size
10
(i.e., 4-6 people):
tsp. of potato and place it in the middle of the
wrapper then smooth down in the center. With
your finger, dip it into the bowl of water and
run the water around the edges of the egg roll
wrapper to help seal the bolanee. Take the end
of the wrapper and attach it to the other end
About the Recipe
diagonal from it. Pinch together the wrapper
all the way around and the bolanee will form a
Bolanee is a vegan flat-bread from Afghanistan,
baked or fried with a vegetable filling. It has a thin
crust and can be stuffed with a variety of
ingredients such as potatoes, spinach, lentils,
pumpkin, or leeks. It can be served at any
gathering/event.
Recipe taken from:
http://www.afghan‐
web.com/culture/cooking/bolaanee.html
triangle. Do not over or under fill the center,
and make several before you begin frying
because once the oil gets hot you will have
trouble cooking them and making them at the
same time.
3. Fry until golden brown ~3 minutes on both
sides. Drain the excess oil as you lift the
bolanee and place them on a plate with several
Ingredients
Quantity
(US
measurements)
Name of Ingredient
5 packages
Eggroll wrappers
4 to 5
Medium potatoes
1 tsp
Salt
Frying oil
¼ Cup
6
Water for sealing bolanee
paper towels under them to help remove the
excess oil.
Jalebi
Website:
Email:
Facebook.com/
asa@indiana.edu
Directions
1. Mix the flour, baking powder and yogurt into a
batter and keep aside for 24 hours to ferment.
2. Pour batter into a ketchup dispensing bottle.
3. To make sugar syrup: Melt the sugar with the
rose water and boil to get a one thread
Type of Dish:
Dessert
Represented
Country:
Afghanistan
Serving Size
5-7 people
(i.e., 4-6 people):
consistency. To check for one thread
consistency, carefully dip the tip of your index
finger into the syrup, touch your finger and
thumb together and gently tease apart. If one
thread is formed between your finger and
thumb the syrup is done.
About the Recipe
4. Turn off fire, add the saffron strands and
cardamom and stir well.
Jalebi is a hot favorite on any special occasion be it
a birthday, wedding or festival. Jalebis, though
mostly eaten by themselves, can also be soaked in
warm milk.
Recipe taken from:
http://indianfood.about.com/od/specialoccassionrecip
es/r/jalebi.htm
5. Heat the oil in a deep wok-like dish. To test for
the right temperature, drop a small amount of
batter into the oil. If it sizzles and rises to the
top of the oil, the oil is hot enough. Keep the
flame on medium at all times to ensure all
round cooking of the jalebis.
6. Now hold the ketchup dispenser over the hot
Ingredients
Quantity
(US
measurements)
wiggly, randomly coiled circle. Squeeze out
Name of Ingredient
2 cups
Self rising flour
2 tbsps
Rose water
2 drops
Orange food color
¼ tsp
Cardamom powder
1 cup
Sugar
1 cup
Yogurt
½ tsp
Baking powder
7
oil and squeeze the batter into the oil into a
several at a time.
7. Fry till light golden and then remove and put
directly into the sugar syrup.
8. Allow to soak for 2-3 minutes then remove.
9. Serve warm.
Pilaf
Website:
Email:
Facebook.com/
½ cup
Golden raisins
½ cup
Chopped almonds, toasted
Directions
asa@indiana.edu
1. In a large skillet, sauté 1/4 cup onions and
garlic in butter until tender. Stir in rice and
Type of Dish:
Main Dish
Represented
Country:
Afghanistan
curry powder. Sauté for 2-3 minutes or until
rice is lightly browned.
2. In a saucepan, heat broth and salt. Pour over
rice mixture; stir. Cover and simmer for 35-40
Serving Size
5-7
(i.e., 4-6 people):
minutes or until rice is tender. Remove from
the heat; stir in raisins, almonds and remaining
onions.
About the Recipe
Pilaf became standard fare in the Middle East over
the years with variations and innovation by the
Persians, Arabs, Turks and Armenians. In South
Asia, pilaf (sometimes spelled 'pulav') is a dish
consisting of rice and commonly including peas,
potatoes, mutton, beef, or chicken. It is usually
served on special occasions such as weddings
Recipe taken from:
http://en.academic.ru/dic.nsf/enwiki/314863
Ingredients
Quantity
(US
measurements)
Name of Ingredient
½ cup
Chopped green onions, divided
2
Garlic cloves, minced
¼ block
Butter or margarine softened
3/2 Cup
Uncooked long grain rice
½ tbsp
Curry powder
3 cups
Chicken broth
½ tbsp
Salt
8
2013 Jollof Rice Website: www.indiana.edu/~iuasa/ Email: iuasa@indiana.edu (US measurements) Type of Food (appetizer, entrée, side dish, dessert, or beverage): Main dish Nigeria, Ghana, Togo, Liberia, Sierre Leone Country: Typically Served at This Event: Serving Size Served Anytime (example, 4‐6 people): 6 About the Recipe: This dish is a staple in West African diets and is served at any time. It is a simple rice dish. Ingredients Quantity 9
Name of Ingredient 1 pound 1 can 1 3 cloves 4 teaspoons 6 small (or 3 large) 1 bunch 1 teaspoon 8 4 cups Parboiled rice Tomato puree‐400 grams Onion, sliced Garlic Olive oil Red bell peppers, seeded and sliced Thyme, leaves picked White pepper Chicken bouillon cubes (recommended: Maggi or Goya) Water Directions: 1.
With blender, blend tomatoes, onions, red pepper, and
garlic until smooth. Add bouillon cubes, thyme and
white pepper.
2. Add olive oil to the blended paste, and set the mixture
aside. Add 4 cups of water into a pot.
3. Wash the rice in hot water until the water is clear.
Drain through a fine sieve.
4. Pour the rice and blended mixture into the pot of
water and stir with wooden spoon. Set the stove to
medium heat and place pot on stove, then let it cook for
45 minutes while stirring every 15 minutes.
Puff Puff
Website:
www.indiana.edu/~iuasa/
Email:
iuasa@indiana.edu
Directions
1. In a large skillet, sautee 1/4 cup onions and
garlic in butter until tender. Stir in rice and
curry powder.
2. Sautee for 2-3 minutes or until rice is lightly
browned.
Type of Dish:
Appetizer
Represented
Country:
Nigeria
Serving Size
(i.e., 4-6 people):
3 – 4 people
Puff puff are like donut balls
Ingredients
(US
measurements)
Name of Ingredient
4 cups
Warm water
2 ¼ oz.
Active dry yeast
6 cups
Bread flour
2 tbs
Sugar
1 ¼ cups
Sugar
1 tbs
Salt
1 tbs
Vanilla extract
1/2 gallon
Canola oil
10
rice mixture; stir. Cover and simmer for 35-40
minutes or until rice is tender. Remove from
the heat; stir in raisins, almonds and remaining
onions.
About the Recipe
Quantity
3. In a saucepan, heat broth and salt. Pour over
Califorina Rolls
Website:
www.indiana.edu/~aaa/
Email:
aaa@indiana.edu
Directions
1. Use a bamboo mat (with plastic wrap around
it) and lay a piece of seaweed and sprinkle
sesame seeds.
2. Spread vinegar/sushi rice the length of the
seaweed (1 in thick).
Type of Dish:
Entrée
Represented
Country:
USA
Serving Size
(i.e., 4-6 people):
24 pieces
3. Put crab on, end to end, the entire length of the
other side of the seaweed that has no rice.
4. Repeat the same process with cucumber.
5. Begin rolling away from you; apply a slight
amount of pressure to tighten the roll.
6. Cut each roll into 3 pieces, about ½ in thick.
About the Recipe
Created in the United States, influenced by
Japanese sushi cuisine, California Rolls are a true
Asian American food. This was created in LA, and
every restaurant that has sushi of sorts has this
dish included.
Ingredients
Quantity
(US
measurements)
Name of Ingredient
1 package
Nori (seaweed)
6 cups
Vinegar rice / Sushi rice
5 to 6
Imitation crab
1
California ripe Avocado, sliced thin
Optional
Sesame seeds
1
Cucumber sliced
11
7. Serve with cut ends up.
Pandan Waffles
Website:
Email:
aaa@indiana.edu
Directions
1. Heat waffle iron.
2.
In a bowl, whisk together flour, sugar,
cornstarch, salt, baking powder.
3. Whisk egg, coconut milk, butter, green food
coloring and extract.
Type of Dish:
Dessert
Represented
Country:
USA
Serving Size
(i.e., 4-6 people):
3 – 4 Waffle size
4. Add liquid ingredients to dry ingredients and
use rubber spatula to gently stir (use folding
motion).
5. Spread decent amount of batter onto the waffle
iron.
6. Follow waffle iron instructions.
About the Recipe
This is a Vietnamese dessert because of the
flavoring of coconut; This is a popular dessert for
little kids. Americans would love to eat this if they
like waffle and coconut at the same time.
Ingredients
Quantity
(US
measurements)
Name of Ingredient
1 scant cup
Bleached, all-purpose flour
7/8 tbsp
Sugar
1 ½ tsp
Cornstarch
½ tsp
Salt
1
Egg
1 cup
Coconut milk
2 tbsp
Unsalted butter, melted & cooled
1 ½ tsp
Vanilla or pandan extract
1 tsp
Green food coloring
12
7. Serve.
Tempura Shrimp
Website:
Email:
aaa@indiana.edu
Directions
1. In deep- fryer, pour oil to depth 4 inches and
heat about 350 degrees F.
2.
In a bowl, combine 2 cups of flour, water, and
egg.
3. Whisk lightly until ingredients are combined.
Type of Dish:
Appetizer
Represented
Country:
USA
Serving Size
(i.e., 4-6 people):
3 – 4 people
4. Have remaining flour in a plate/ tray.
5. Roll the shrimp in flour, and then dredge the
shrimp in batter.
6. Fry in batches for 2 to 3 minutes per batch,
turning to brown on all sides.
7. Serve.
About the Recipe
This appetizer is loved by everyone, Asians and
Americans. Tempura shrimp, also known as fried
shrimp is mainly a Japanese dish introduced by
Portuguese people. Everywhere has variations of
tempura shrimp.
Ingredients
Quantity
(US
measurements)
Name of Ingredient
Vegetable oil for frying
2lb
Large shrimp peeled w/ tail on
3 cups
All-purpose flour, sifted & divided
2 cups
Water
1
Egg
13
IU Chinese Students &
Scholar Association
Dong Po (Chinese Pork Belly)
Website:
http://www.iucssa.com
Email:
xw28@indiana.edu
Directions
1. Slice the pork belly into 2-inch wide strips.
2.
Bring a large pot of water to a boil, and stir in
the pork slices; reduce heat to a simmer, and
cook the meat for 10 minutes. Remove from
the water, and blot dry with paper towels.
Type of Dish:
Entree
Represented
Country:
China
Serving Size
(i.e., 4-6 people):
6
3. Heat the vegetable oil over medium-high heat
in a large wok, and brown the pork strips well
on all sides. Pork will splatter - use a splatter
shield for this step.
4. While pork is browning, mix together the light
soy sauce, dark soy sauce, rice wine, rock
About the Recipe
sugar, ginger, and spring onions in a large soup
pot or stockpot. Bring the mixture to a boil,
Named after an ancient Chinese statesman, poet
and gourmand of the Song Dynasty, the pork belly
is cooked three different ways, rendering the meat
succulent, tender and very flavorful. (If you can't
find pork belly, ask the butcher; it is what bacon is
before it is cured and sliced.)
Recipe taken from: http://allrecipes.com/recipe/dong‐
po‐chinese‐pork‐belly/
Ingredients
Quantity
(US
measurements)
Name of Ingredient
1 pound
Raw pork belly
3
tablespoons
Vegetable oil
1/4 cup
Light soy sauce
1/4 cup
Dark soy sauce
1/2 cup
Chinese rice cooking wine
3 1/2 ounces
Chinese rock sugar
1 (1 inch)
piece
Fresh ginger, peeled and grated
8
8 spring onions, sliced
14
stirring to dissolve the sugar.
5. Reduce heat to a gentle simmer, and lay the
pork strips in the liquid. Cover, and simmer
until the meat is very tender, 1 1/2 to 2 hours.
Add water as needed to keep the liquid from
going completely dry.
Chinese Students & Scholars
Association
Peking Pork Chops
Website:
Email:
xw28@indiana.edu
Directions
1. Trim excess fat from pork chops and place in
slow cooker.
2.
Mix brown sugar, ginger, soy sauce, ketchup,
garlic, salt and pepper in small bowl and pour
over meat.
Type of Dish:
Entrée
Represented
Country:
China
Serving Size
4 people
(i.e., 4-6 people):
About the Recipe
"I believe I am the original poster of this recipe.
My mom handed this recipe down to me several
years ago and it has recently become very popular
with busy moms all over the Internet. Try using
Chinese ketchup instead of regular. Serve with
steamed white rice like jasmine or basmati and/or
Chinese noodles."
Recipe taken from:
http://allrecipes.com/recipe/peking‐pork‐
chops/reviews.aspx?page=1 Ingredients
Quantity
(US
measurements)
Name of Ingredient
6
Thick cut pork chops (1 inch)
¼ cup
Brown sugar
1 tsp
Ground ginger
½ cup
Soy sauce
¼ cup
Ketchup
1
Clove garlic, crushed
Salt & pepper to taste
15
3. Cover, turn to low and cook 4 to 6 hours, or
until tender.
4. Season with salt and pepper, if needed.
Association
Peking Pork Chops
Website:
Email:
xw28@indiana.edu
Type of Dish:
Entrée
Represented
Country:
China
Serving Size
(i.e., 4-6 people):
2 people
10 pieces
Sichuan peppercorns
5 pieces
Dried chile de arbol peppers
1 tablespoon
Vegetable oil
2 teaspoons
Sichuan bean sauce
2 cups
Water
3 stalks
Celery cut into ½ inch pieces
1 cup
Napa cabbage, sliced
2 teaspons
Garlic, minced
2 sprigs
Cilantro
Directions
About the Recipe
1. Stir egg white, ginger slices, cornstarch, and
"Shui Zhu Yu is one of the most common Sichuan
fish dishes. Shui Zhu is also one of the most
famous Sichuan cooking styles. The essential
ingredient is Sichuan bean sauce. 'Shui' means
water. 'Zhu' means boil. You might have also heard
about 'Shui Zhu Niu Rou' which uses beef in place
of fish. You may use 2 cups of soy bean sprouts to
substitute the celery and Napa cabbage stem. Cod
is also a good substitute for basa. Enjoy the fish
and we wish you 'Nian Nian You Yu'--Happy New
Year!"
white pepper together in a bowl; add the basa
and mix to coat. Set aside and let marinate for
at least 15 minutes. Mix brown sugar, ginger,
soy sauce, ketchup, garlic, salt and pepper in
small bowl and pour over meat..
2. Heat 1 tablespoon vegetable oil in a skillet over
medium heat; cook the peppercorns and dried
chile peppers in the hot oil until they turn a
very dark red (they will look almost black, so be
careful not to burn the chilies). Remove the
Ingredients
Quantity
(US
measurements)
Name of Ingredient
1
1 egg white, beaten
½ teaspoon
Cornstarch
¼ teaspoon
Ground white pepper
3 thin slices
Fresh ginger root
1(6 oz)
Fillet basa, cut into bite-size pieces
1 tablespoon
Vegetable oil
16
dried chile peppers and peppercorns from the
skillet. Mince the chile peppers. Mash the
peppercorns finely; set aside.
3. Return the skillet to the medium heat and add
1-tablespoon vegetable oil and the bean sauce;
cook and stir the bean sauce with the oil until
the mixture turns red. Stir the water into the
sauce, increase heat to high and cook until the
sauce simmers. Remove the ginger slices from
the marinating fish and add to the boiling
Peking Pork Chops
sauce. Cook the fish at a boil until the flesh
turns white.
4. Divide the celery and cabbage between two
soup bowls. Pour the fish and sauce over the
celery and cabbage. Top with the garlic,
peppercorns, and chile peppers.
5. Heat 1-tablespoon olive oil in a skillet over high
heat until it just begins to smoke; carefully
pour the hot oil over the garlic, peppercorns,
and chile peppers. Garnish each portion with
cilantro to serve.
17
Association
Maja Blanca
Website:
https://www.facebook.com/fsa.iub
Email:
iubfsa@gmail.com
Directions
1. Lightly grease an 8’’ square or round pan with
vegetable oil (Coconut oil preferred) and set
aside.
2. In a non-stick pan over medium heat, bring
coconut milk and sugar to a gentle boil,
Type of Dish:
Dessert
Represented
Country:
Philippines
Serving Size
(i.e., 4-6 people):
10
blending well.
3. In a small bowl, mix cornstarch and water
thoroughly until smooth. Slowly add this
mixture, stirring fast until thickened (about 2-4
minutes) and fully cooked. Must stir
continuously to prevent scorching.
About the Recipe
4. Transfer into prepared pan and let cool until
firmly set.
Maja Blanca is a Filipino dessert made primarily
from coconut milk. The name means “White
Delicacy” due to its color. Though Spanish in
origin, Filipino Maja Blanca is made with coconut
milk and coconut flakes in place of traditional milk
or almond-based Spanish variations. Corn kernels
can be added to form a variation known as Maja
Blanca con maiz.
Ingredients
Quantity
(US
measurements)
Name of Ingredient
½ cup
Cornstarch
1/2 cup
Water
½ cup
Sugar
2 cups
Diluted coconut milk
1 cup
Toasted, sweetened flaked coconut
Coconut or vegetable oil
18
5. Sprinkle toasted coconut topping on Maja
Blanca just before serving to retain crunch
texture.
Pork Adobo
Website:
Email:
iubfsa@gmail.com
Directions
1.
Combine all ingredients except cooking oil in a
pot and let stand for at least 30 min.
2. Simmer covered for 1 hour or until meat is
tender.
3. Drain and reserve the sauce.
Type of Dish:
Entrée
Represented
Country:
Philippines
Serving Size
(i.e., 4-6 people):
6
4. Heat cooking oil in a skillet and brown meat on
all sides.
5. Transfer to serving dish.
6. Pour of all remaining oil from skillet, add
reserved sauce and cook for 1 – 2 minutes,
scraping all brown remnants in the pan.
About the Recipe
7. Pour sauce over meat and serve over
milagrosa/jasmine rice.
Adobo is a popular dish and cooking process in
Philippine cuisine and various meats can be used
including chicken, fish, pork, beef, and even
vegetables. The main ingredients of the sauce are
vinegar, soy sauce and garlic. It is considered the
unofficial national dish of the Philippines.
Ingredients
Quantity
(US
measurements)
Name of Ingredient
1.4 lbs
Pork shoulder, 1.4 inch cubes
1/3 cup
Vinegar
2 tbsp
Soy sauce
3 cloves
Garlic minced
1 leaf
Bay leaf
¼ tsp
Sugar
½ cup
Water
2 tbsp
Cooking oil
19
Sinigang
Website:
Email:
iubfsa@gmail.com
Directions
1.
In a large pot, sautee pork ribs, garlic, and
onions over medium-high heat until browned.
Add salt to taste.
2. Pour in water and entire sinigang packet, and
stir. Bring to a simmer.
Type of Dish:
Appetizer / Soup
Represented
Country:
Philippines
Serving Size
(i.e., 4-6 people):
10
3. Lower heat to medium-low, and add the
tomato. Let simmer, uncovered, for 40 min.,
occasionally stirring.
4. Add potatoes, radish, and bok choy. Simmer
until potatoes are fork tender and soup has
thickened slightly – about 20 min.
About the Recipe
Sinigang is a stew characterized by its sour, yet
savory flavor, and is most often associated with
tamarind, or Sampalok (Tagalog). Meat is often
stewed in the Sinigang, along with various
vegetables including Bok Choy, radish, tomatoes,
potatoes, ginger, and peppers. Ingredients
Quantity
(US
measurements)
Name of Ingredient
3 lbs
Pork ribs, chopped in 1 in. pieces
2T
Garlic, minced
1 packet
Sinigang/Tamarind Soup mix
16 C
Water
1
Bok choy, sliced in 1 in. rounds
1
Daikon radish, thinly sliced
1
Tomato, finely diced
2
Potatoes, diced
Salt to taste
20
5. Serve with sticky rice.
Hong Kong Students’
Association
Little Bowl Fins
Cornstarch for thickening
Seasoning:
Website:
http://www.indiana.edu/~hongkong
Email:
hongkong@indiana.edu
Type of Dish:
Soup (Hot)
Represented
Country:
Hong Kong
Serving Size
(i.e., 4-6 people):
1 tsp
Sugar
1 tsp
Salt
1 tsp
Light soy sauce
1/2 tbsp
Chinese cooking wine
½ tbsp
Oyster sauce
1 tsp
Sesame seed oil
4 to 6 people
Directions
1. Glass noodles, soaked to soften
About the Recipe
2. Chinese mushroom, soaked to soften
3. Drain glass noodle, cut them into 2 inch
Little Bowl Fins, literally translated from
Cantonese, is a very common street snack in Hong
Kong. The Chinese people love shark fin, but it is
expensive.
So some smart person in Hong Kong came up with
this idea of using Glass Noodle to replace the
Shark’s Fin.
Now everyone can afford to have a few bowls of
“Fins” every day if they want to. Glass Noodles do
look like Shark’s Fin when they are cooked.
length and set aside
4. Drain mushroom, slice thinly and set aside
5. Boil chicken till cooked, retain water to be
used together with broth.
6. Shred chicken and set aside.
7. Add mushroom to the broth and bring to a
boil.
8. Add in seasonings.
9. When it begins to simmer, add in chicken,
shredded crabsticks and glass noodles.
Ingredients
Quantity
(US
measurements)
begins to boil.
Name of Ingredient
1.4 oz
Glass noodles
1/2
Chicken breast or 1 drumstick
8
Dried Chinese mushroom
4
Shredded crabsticks
2
Egg whites
26.25 oz
Chicken broth
21
10. Gradually add in thickener, when the soup
11. Stir in egg white slowly.
12. Serve with pepper and vinegar.
Association
Soya Sauce Fried Noodles
Website:
Email:
1 loose cup
Bean sprouts
Generous
sprinkle
Toasted sesame seeds
½ loose cup
Chinese chives
Directions
Type of Dish:
Appetizer (Hot)
Represented
Country:
Hong Kong
Serving Size
(i.e., 4-6 people):
3 to 5 people
1. Blanch the Dried Egg Noodle quickly in hot
water to soften. Drain and set aside.
2. Heat 1 tbsp of oil in a heated wok
3. Add bean sprouts and fry for 1 minute over
medium heat.
4. Add softened noodles and fry for 30 seconds
About the Recipe
over high heat.
5. Add all seasoning and continue to fry noodles
Supreme soy sauce chow mein is basically plain fried egg noodles seasoned with soy sauce. The greasy, glistening, brown‐colored fried noodle dish is the epitome of Cantonese cooking: the simplest ingredients, perfect breadth of wok or wok hei, and the timing of wok cooking. A great supreme soy sauce chow mein can be very addictive and utterly scrumptious, no less than the flavorful and delicate dim sum. It’s a plate of savory, toasty (from the perfect wok hei), and greasy goodness! Ingredients
Quantity
(US
measurements)
Name of Ingredient
7 oz
Dried Egg Noodle
2 tbsp
Premium Light Soy Sauce
½ tbsp
Oyster sauces
1/8 tsp
Sugar
Generous
dash
Pepper
22
over high heat for about 2-3 minutes
6. Add in Chinese chives and fry for another 30
seconds.
7. Sprinkle on toasted sesame seeds and dish out.
Association
Stir Fried Rice Noodles with Beef
Website:
Email:
Type of Dish:
Soup (Hot)
Represented
Country:
Hong Kong
Serving Size
(i.e., 4-6 people):
4 to 6 people
2 ½ tsp
Light soy sauce
¼ tsp
Dark soy sauce
1 tsp
Corn starch
¾ tsp
Sugar
2 tsp
Water
To taste
Sesame oil
Seasoning:
2 tbsp
Light soy sauce
1tbsp
Dark soy sauce
1 tsp
Sugar
About the Recipe
Directions
1. Rinse beef and wrap dry with kitchen papers.
The Stir‐fried Rice Noodles with Beef is a classic Cantonese noodles. If you have a chance of going for Yum Cha in any Chinese restaurants, you might notice this traditional dish on their menu. This dish looks simple, yet involves lots of cooking skills and experiences, as the Wikipedia says, “it’s a major test for chefs in Cantonese cooking” Thinly cut across the grain. Mix with
marinade for 15 minutes. Set aside.
2. Heat oil in a frying pan over medium-high
heat. Place beef on a single layer and fry both
sides, until they are almost fully cooked.
(Note: Don’t need to stir the beef. The yummy
meat juice inside will leak if the heat is down
otherwise. This frying method helps the
Ingredients
Quantity
(US
measurements)
Name of Ingredient
surface of your beef to be cooked quickly and
seal the juice inside.) Set aside.
3. Heat more oil in pan. Add onion and stir fry
until truculent and fragrant. Be sure not to
1.1 lbs
Flat rice noodles
5.25 oz
Beef
When the bean sprouts are softened, push the
½
Shredded onion
onion and bean sprouts to the sides of pan if
4.2 oz
Bean sprouts, trimmed
it’s big enough, or dish them up if your pan is
To taste
Shredded ginger
too small. Increase heat to high. Toss in flat
1 stalk
Spring onion, chopped
Marinade:
23
burn them. Add ginger and bean sprouts.
noodles and stir fry until it’s really heated up.
Add seasoning. Remember to taste by
yourself. Add more light soy sauce if needed,
Stir Fried Rice Noodles with Beef
bit by bit at a time. If you find the color of flat
noodles is not dark enough, you can add more
dark soy sauce if you like. Mind you that if too
much dark soy sauce is added, your noodles
will taste bitter.
4. Toss back the beef, onion and bean sprouts,
combine all ingredients. Add spring onion and
mix. Serve hot.
24
Association
Chicken Tikka
Indian Student Association Student Group Information
Website:
N/A
Email:
isa@indiana.edu
Directions
1. Purée all ingredients except chicken in a
blender until spices are well ground.
2. Put chicken in a large bowl or divide between
2 large sealable plastic bags. Add yogurt
Type of Dish:
Entrée
Represented
Country:
India
Serving Size
(i.e., 4-6 people):
mixture to coat meat. Marinate covered
chicken, let chill (turning occasionally if using
bags) for at least 4 hours.
3. Bring chicken to room temperature.
10 people
4. Preheat broiler and brush a broiler pan lightly
with oil.
Ingredients
Quantity
(US
measurements)
Name of Ingredient
5. Divide chicken among skewers (about 5 cubes
per skewer), leaving an 1/8-inch space
between cubes. Arrange about 5 skewers
across pan. Broil chicken about 4 inches from
¾ tsp
Toasted cumin seeds
heat, turning until browned and cooked
¾ tsp
Toasted coriander seeds
through, 9 to 12 minutes total.
2 cups
Plain yogurt
4
Garlic cloves
1 piece
Fresh ginger 1 inch peeled and
chopped
3 tbsp
Vegetable oil
2 tbsp
Lime juice
1 ½ tsp
Salt
¾ tsp
Ground turmeric
½ tsp
Garam masala
½ tsp
Black pepper
¼ tsp
Cayenne
Skinless boneless chicken breast
cut into 1 inch cubes
12 inch wooden skewers soaked in
water
5 lbs
20
As needed
25
Lime wedges for garnish
6. Transfer cooked skewers to a large platter
and, if desired, cover loosely with foil to keep
warm. Broil remaining chicken in same
manner. Remove chicken from skewers and
serve warm or at room temperature.
Kaju Kati (Cashew Sweet)
Indian Student Association Student Group Information
Website:
N/A
Email:
isa@indiana.edu
Directions
1. Take a double-boiler (see below instructions)
and bring the water to boil. Once hot, add in
the Powdered Sugar and Milk Powder in the
top pan. Stir continuously for 2-3 minutes till
Type of Dish:
Entrée
Represented
Country:
India
Serving Size
(i.e., 4-6 people):
the Sugar and Milk Powder are warm all the
way through.
2. Pour the Cashew Powder in a mixing bowl.
3. Once the Sugar and Milk Powder are done,
10 people
add them to the Cashew Powder in the mixing
bowl.
4. Add the Cardamom Powder and mix them all
Ingredients
Quantity
(US
measurements)
5. If you are using the Rose Essence, add the 2
Name of Ingredient
¾ tsp
Toasted cumin seeds
¾ tsp
Toasted coriander seeds
2 cups
Plain yogurt
4
Garlic cloves
1 piece
Fresh ginger 1 inch peeled and
chopped
3 tbsp
Vegetable oil
26
well.
drops to the 2 tbsp of warm water.
6. Start kneading by adding a little water at a
time.
7. Grease hands and rolling pin for easier rolling.
Indian Student Association Pakoras (onion fritters)
Website:
N/A
Email:
isa@indiana.edu
Directions
1.
Fill an 8-inch cast-iron skillet half-way up
with oil. Heat the oil to 360-375ºF.
2.
In a large bowl, mix together the flour, red
chili flakes, salt, baking powder, sliced chili
Type of Dish:
Appetizer
Represented
Country:
India
Serving Size
(i.e., 4-6 people):
pepper, cilantro, and sliced onion.
3.
Slowly add in the water, while mixing with
a wooden spoon or your hands. Vigorously
mix for a couple of seconds. The batter
20 – 24 individual servings
should be thick, almost like heavy (double)
cream and there should be air bubbles
Ingredients
Quantity
(US
measurements)
throughout.
4.
Once the oil is heated, carefully place in
heaping tablespoons of batter into the hot
Name of Ingredient
oil. Try not to overcrowd the oil because it
2 cups
Chickpea or gram flour
will result in greasy pakoras. Fry until the
1 tbsp
Crushed red pepper
pakoras are a pecan-brown. Drain on a
¾ tsp
Salt
cooling rack placed over a cookie sheet.
½ tsp
Baking powder
1
Green chili pepper, sliced
½ cup
Cilantro leaves, chopped
27
5.
Repeat with the remainder of the batter.
2013 Indonesian Fruit Soup Website
:
Email:
www.facebook.com/permiasbloomingto
n
Cubed or shaved ice
mypermias.bloomington@gmail.com
Directions
Type of Food:
Beverage
Country:
Indonesia
Typically served as an opening
dish during the Muslim fasting
month.
Typically
Served at This
Event:
Serving Size:
5 people
1. Combine and rinse prepared fruits in
water, place aside.
2. Drain the grass jelly/basil seed from the
sugared water, place aside.
3. For the soup mixture: add condensed milk
About the Recipe:
and syrup into the water; stir well.
4. Add fruit and grass jelly / basil seeds into
Fruit soup is one of the most beloved drinks in
Indonesia because of its refreshing taste.
The reason why this drink is so refreshing is the
combination of fresh fruits and the condensed milk.
You will enjoy the combination of the slightly sour
taste of the fruits with the sweet and silky taste from
the condensed milk.
Since Indonesia has tropical weather, people tend to
look for beverages that are refreshing like fruit soup.
Additionally, this drink becomes more popular
during the Muslim fasting month. The content of the
different types of fruits is safe for an empty stomach
after a long day and more importantly, can instantly
restore energy after a day of fasting.
Ingredients
1/3 cup
Marjan Syrup, Rose flavor (Available
on 10th street)
4 fluid oz.
White Condensed milk
4 ¼ cups
Water
2 cans
Basil seed drink (Can substitute
grass jelly)
3.5oz
Gala Apple, diced (0.5 inch cube)
3.5oz
Mango, diced (1/2 inch cubes)
3.5oz
3.5oz
3.5oz
28
Cantaloupe / Melon (cut into round
shape with melon baller)
Seedless Red Watermelon (cut into
round shape with melon baller)
Seedless Grape (cut in half)
the soup mixture. (Note: taste to desired
sweetness, to make sweeter, add more
syrup. Remember to make it sweeter
because you will serve it with ice).
5. Serve it with ice.
2013 Semur Daging 3 Candlenut (can be found in 10th street Asian market, in the frozen aisle) 4 Red Serrano pepper 1 Large Tomato, chopped 2 inch Fresh Ginger, skinned and smashed 5 oz. Cooking oil 1 Large Potato, skinned and diced (into 1 inch cube) 1 tbsp. Bay leaves About the Recipe: 10 inch Lemongrass, cut into 2 inch long and smash This is a stewed beef dish with a heavy Dutch influence (Semur is a translation of the Dutch word “smoor”, which means stewing or braising). This dish comes in many variations, depending on the region in Indonesia where it’s cooked. The combination of the spices, such as: Clove, Nutmeg, lemongrass, ginger and Cinnamon give this dish a really nice distinctive flavor. Because of the intense flavor, usually this dish served with boiled rice. 10 oz. Beef stock Website: www.facebook.com/permiasbloomington
Email: mypermias.bloomington@gmail.com Type of Food: Entrée Country: Indonesia Typically Served at This Event: Any Serving Size: 5 Directions
1. Marinade the diced beef with sweet soy sauce, salt, white pepper, ground cloves, ground nutmeg, and ground cinnamon. Put them aside to marinade. 2. Make the basic paste: Blend all the garlics, Ingredients Quantity (US measurements) Name of Ingredient 1.1 lb Beef stew meat 1/2 tsp Ground White pepper 1 tbsp Salt 3.5 oz Sweet Soy Sauce / Kecap manis (Can be found in Saraga Asian Market or 10th street market) shallots, tomatoes, Serrano peppers, candlenut, and smashed ginger in food processor. 3. Heat the oil in a heavy bottom pan; add the basic paste, bay leaves, and lemongrass into the pan. Wait until you can smell the aroma. 4. Put the marinated beef and diced potato into that pan; mix them well until the beef turned ½ tsp Ground clove ½ tsp. Ground nutmeg ½ tsp. Ground cinnamon let them simmer until the stock reduced and 10 cloves Shallot the beef is tender. 4 cloves Garlic 29
brown. 5. Add the beef stock into the pan; in a low heat, 6. Serve it warm. Semur Daging 30
2013 Stir‐fried green bean and egg (Tumis buncis Telor) Indonesian Student Association Website
:
www.facebook.com/permiasbloomingto
n
Email:
Directions
mypermias.bloomington@gmail.com
1. Slice green beans. Type of Food:
Side dish
Country:
Indonesia
Typically
Served at This
Event:
Any
Serving Size:
4-5
2. Heat oil and stir‐fry garlic, onion, bay leave, and fresno chili. 3. After garlic is sautéed, add green beans, mix thoroughly. 4. Scramble egg and combine all ingredients. 5. Stir‐fry until all egg is cooked and the green About the Recipe:
Stir-fried green bean and egg is an Indonesian
vegetable dish that can be eaten with rice. This dish is
simple and can be made in 15-20 minutes. Because of
the simplicity of the dish, many people cook it for
dinner to accompany many other side dishes or even
as an entrée.
This dish is also popular amongst many street food
vendors that serve hot, ready-to-eat foods. For many
of us eating this dish when we are away from home, it
really reminds us of the taste of home.
Ingredients
150 gr
Fresh Green beans
1
Egg (whisked)
2 cloves
Garlic (finely sliced)
3 cloves
Shallot (finely sliced)
1 piece
Fresno chili (finely sliced)
2
Bay leaves
2 teaspoons
Chicken bouillon
1 teaspoon
Salt
½ teaspoon
White pepper
3 Tablespoons
Vegetable oil
1 tablespoon
Water
31
beans are not too hard to bite. 6. Serve (with white rice, if preferred). Korean Student Association Ddukgalbi Korean dinners 1(2.5oz) 3 6 4 tbsp 1½ tbsp 2 tbsp 1 tbsp ½ tbsp 1 tbsp ¼ tbsp 1 person Directions: Website: www.iubksa.com Email: iubksa@gmail.com Type of Food (appetizer, entrée, side dish, dessert, or beverage): Entrée Country: Korea Typically Served at This Event: Serving Size (example, 4‐6 people): 1.
2.
About the Recipe: Ddukgalbi is a very famous dish that is enjoyable by people of every age. It is one of the most popular Korean dish around the world, alongside Bulgogi and Galbi. Ingredients Quantity (US measurements) 1lb 1 Name of Ingredient Ground Beef Small Size Onion 32
3.
4.
5.
6.
7.
8.
9.
Carrot Finely Chopped Green Onions Garlic Cloves Soy Sauce Sugar Honey Sesame Oil Black Pepper Cooking Wine Salt Chop the onion and carrot to prepare them for grinding. Grind the vegetables for few seconds in a food processor. We will grind them with the beef later, so they don’t have to be ground that fine Slowly add some of the ground beef and grind it until they become like dough In a bowl, combine the meat mixture and seasoning: 4 Tbsp of soy sauce, 1½ Tbsp of sugar, 2 Tbsp of honey, 1 Tbsp of sesame oil, ½ tsp of black pepper, 1 Tbsp of cooking wine (optional), and 3 finely chopped green onions Kneed all of the ingredients for about 2 minutes, this will help blend the various tastes together along with a consistent texture Take a golf ball sized piece of the beef mixture, make it round, and then flatten it In slightly oiled nonstick pan, place the Ddukgalbi(meat). Fry it on medium. It is important not to cook it on high because it will burn very easily. Fry only one piece to taste test it. Try it, and depending on your taste, you can add ¼ tsp of salt as I did. It’s optional Once the juice comes out from the meat, flip it over and press it with a spatula. Reduce the temperature to medium‐low Occasionally flip them over but not too often. Fry them until the both sides of the meat become nicely browned. Fry them with patience: no high temperatures! Korean Student Association Hobakjuk (Pumpkin Soup) Website: www.iubksa.com 400ml Water Email: iubksa@gmail.com 2g Salt 12g Sugar Type of Food 30g Glutinous rice flour (Add more rows as needed) (appetizer, entrée, side dish, dessert, or beverage): Appetizer Country: Korea Typically Served at This Event: Serving Size (example, 4‐6 people): Korean dinners, snack 4 people About the Recipe: Directions: Hobakjuk is a famous Korean style of Pumpkin porridge, which is frequently used as an appetizer or a snack between meals. Ingredients Quantity (US measurements) 290g Name of Ingredient Pumpkin 33
1.
Cut away all the inner side of pumpkin and chop it to eatable size. 2.
Boil pumpkin pieces with water (200ml) until soft. 3.
Remove boiled pumpkin from water, set aside and let cool. Once cool, mix with blender 4.
In separate bowl, put glutinous rice flour into cold water until the flour is completely dissolved 5.
Mix pumpkin, rice flour mixture, sugar and salt, and continue to boil and churn. (Add more numbers as needed) Korean Student Association Yujacha (Korean Citron Tea) Website:
Email:
www.iubksa.com
¼ cup
Water
iubksa@gmail.com
¾ cup
Honey
Directions:
Type of Food
(appetizer,
entrée, side
dish, dessert,
or beverage):
Beverage / dessert
Country:
Korea
Typically
Served at This
Event:
Serving Size
(example, 4-6
people):
Korean dinners
1 person
About the Recipe:
Yujacha is a tea that is widely used as a refreshment
after a meal. It is also a good choice when serving
guests.
Ingredients
1lb
Yuja fruits (citron or yuzu)
34
1.
Slice yuja fruit thinly and quarter. Leave the peel
intact but remove the seeds
2. Dissolve the honey in very warm water, making a
thick syrup.
3. Add the yuja fruit slices to the mixture, mix to
combine into yuja marmalade.
4. Keep in a closed container at room temperature for
one day and then store in refrigerator.
5. To make tea, dissolve one spoonful of yuja
marmalade in hot water.
Latinos Unidos Agua de Jamaica Website
: http://mexicanfood.about.com/od/bebidasd
rinks/r/aguahibiscus.htm 2 quarts water Email: cameza@indiana.edu ¾ to 1 cup sugar 1 cup Dried hibiscus flowers Type of Food ½ Cinnamon stick Orange or lime slices for garnish (Add more rows as needed) (appetizer, entrée, side dish, dessert, or beverage): Beverage Country: Several countries in Latin America Typically Served at This Event: Serving Size (example, 4‐6 people): Lunch, dinner, special occasions About the Recipe: Made throughout Latin America. Agua de Jamaica is served at lunch and/or dinner and on special occasions and celebrations. Every Latin American country has it’s own variation on how to make agua de Jamaica. Directions: 1.
Put 4 cups of the water and the sugar in a medium saucepan.
Add cinnamon and ginger slices, heat until boiling and the
sugar has dissolved. 2.
Remove from heat. Stir in the dried hibiscus flowers. 3.
Cover and let sit for 20 minutes. Strain into a pitcher and
discard the used hibiscus flowers, ginger, cinnamon 4.
At this point you can store ahead the concentrate, chilled, until
ready to make the drink. 5.
Add remaining 4 cups of water (or if you want to chill the drink
quickly, ice and water) to the concentrate, and chill. 6.
Ingredients Quantity (US measurements) 35
Name of Ingredient Serve over ice with a slice of orange or lime. Chicken empanadas Latinos Unidos Website:
https://www.facebook.com/pages/Latino
s‐Unidos‐Indiana‐
University/114170875355807
mail:
luiu@indiana.edu
Ingredients
Type of Food
(appetizer,
entrée, side
dish, dessert,
or beverage):
Entrée
Country:
Latin American
Typically
Served at This
Event:
Serving Size
(example, 4-6
people):
Quantity
(US
measurements)
2 (8oz)
1
1
1 tablespoon
3 cups + 1 tbsp
1c+¾C
½c
2 tea spoons
2 tablespoon
Dash
1 ½ tsp
¾ tsp
6 tbsp
1
36
Dinner
24 empanadas (10-12 people)
Name of Ingredient
Chicken breasts, boned and
skinless
Small onion, quatered
Bay leaf
Salt
Water to cover
Butter
Flour
milk
Minced onion
Chopped garlic
Finely chopped fresh parsley
leaves
Hot sauce
Salt
Baking powder
Lard
Egg
Solid vegetable oil for deepfrying
Directions:
1. Preheat the fryer.
2. Season the chicken with salt and pepper. Place
the chicken in a shallow saucepan, over
medium heat. Add the onions and bay leaf.
Cover with water. Bring the liquid to a boil,
reduce the heat to medium low and simmer for
about 15 minutes or until tender.
3. Remove and discard the liquid. Cool the
chicken.
4. In a small saute pan, over medium heat, melt 1
tablespoon of the butter. Stir in 1 tablespoon of
the flour and cook for 1 minute. Whisk in the 1
cup of the milk. Season with salt and pepper.
Cook until the mixture thickens, about 4
minutes. Remove from the heat and cool.
5. Dice the chicken into small pieces. In a food
processor, fitted with a metal blade, add the
diced chicken, minced onions, garlic, green
onions and parsley. Process until the mixture is
mixed well. Add enough of the milk sauce until
the mixture is smooth and creamy.
6. Season with hot sauce, salt and pepper. Set
aside.
7. Sift the remaining 3 cups flour, salt, and baking
powder into a mixing bowl. Cut in the lard unit
it resembles coarse meal.
8. In a small bowl, beat the egg with the remaining
3/4 cup milk. Gradually add the egg mixture to
the flour mixture, working it to make a thick
dough.
9. Divide the dough into 24 equal portions. On a
lightly floured surface, roll the dough pieces
into thin rounds, about 3 inches in diameter.
10. Put about 1 tablespoon of the mixture in the
center of each round, fold over and crimp the
edges with a fork.
11. Heat the shortening a deep pot or an electric
deep-fryer to 360 degrees F. Fry the pies, 2 to 3
at a time, until golden brown. Drain on paper
towels and serve immediately.
Latinos Unidos Tostones Website:
https://www.facebook.com/pages/LatinosUnidos-IndianaUniversity/114170875355807
Email:
luiu@indiana.edu
measurements)
2
Green plantains
Oil (enough for frying)
salt
Type of Food:
Side dish / Snack
Country:
Puerto Rico/ Latin America
Typically Served
at This Event:
Serving Size
(example, 4-6
people):
Dinner
3-4 people
About the Recipe:
Plantains are a staple in the Latin Caribbean diet.
Tostones are prepared many different ways depending
on which country you reside in. You can serve the
tostones immediately while they’re warm as a side dish
or as a snack with garlic dip.
Ingredients
Quantity
(US
37
Name of Ingredient
Directions:
1. Heat the oil to 375 degrees.
2. While the oil is heating up, peel the green
plantains and then cut them into 3/4 inch
slices.
3. Fry the slices in the hot oil for 3 minutes. They
should be a light golden color and semi-soft.
4. Remove the plantain slices with a slotted spoon
and drain on paper towels.
5. When the plantain slices are cool enough to
handle (about 1 minute), smash them into flat
rounds.
6. Fry the rounds in the hot oil for 3 minutes. They
will turn crisp and golden brown.
7. Remove the tostones with a slotted spoon and
drain on paper towels. Salt to taste.
Malaysian Students Association Sagu Gula Melaka Website: http://www.indiana.edu/~msaiub Email: msaiub@indiana.edu Ingredients Quantity
Type of Food (appetizer, entrée, side dish, dessert, or beverage): Desert Country: Malaysia Typically Served at This Event: Desert for the main dish, usually served in restaurant or family gathering Serving Size (example, 4‐6 people): Name of Ingredient (US measurements)
4 people 200g Pearl Sago 2 cups Coconut Milk 1 cup Water 4 Pandan leaves, cleaned and knotted 100g Palm Sugar 5 tbsp. Sugar Salt About the Recipe: Directions: This recipe is one of the easiest desert recipes that we have in Malaysia. Palm sugar is important to add sweetness to the coconut milk while eating the sago. This recipe is usually served cold for the sago with the coconut and palm sugar syrup being a bit warm or cold, based on individual preference. 1.
Soak pearl sago in water for 5 minutes 2.
Bring 5 cups of water to boil in a large pot. 3.
Add pearl sago and keep stirring till sago turns transparent 4.
Pour into a strainer and rinse under a running tap until cool 5.
Drain excess water and pour the sago into a bowl. 6.
Add 3 tbsp. sugar and a pinch of salt. 7.
Mix well and scoop into individual molds to set 8.
Chill the sago in refrigerator 9.
Mix coconut milk and water together. Add the pandan leaves and bring them to boil. 10. After boiling, remove the pandan leaves and continue stirring to prevent curdling. 11. Add 2 tbsp. of sugar while stirring. Remove from heat and then cool in refrigerator. 12. Dissolve palm sugar with 3 tbsp. of hot water. Chill in refrigerator. 13. To serve, spoon the palm sugar syrup and coconut milk over the chilled sago. 38
Malaysian Students Association Sweet and Sour Fish Website: http://www.indiana.edu/~msaiub 1 tbsp. Soy sauce Email: msaiub@indiana.edu 1 tbsp. All‐purpose flour 2 cups Type of Food 8 ounce Cooking oil Pineapple chunks (the juice is reserved) (appetizer, entrée, side dish, dessert, or beverage): Entree Country: Malaysia Typically Served at This Event: Serving Size (example, 4‐6 people): 1 Green bell pepper, diced 1 Onion, diced Main dish eaten with rice, usually served in restaurant, family gathering 1 ½ tbsp. Sugar 3 tbsp. Ketchup 3 people 1 tbsp. water 1 teaspoon 2 teaspoons 1 ½ cup Sesame oil All‐purpose flour Rice About the Recipe: This recipe is one of the dishes that Malaysians eat with rice as the main dish. Ingredients Quantity (US measurements) 1 lbs. Name of Ingredient Tilapia (cut into 1 inch chunks) 39
Directions: 1.
Place fish chunks in a mixing bowl and combine with soy sauce and 1 tbsp of flour. Let stand for 30 minutes. 2.
Heat oil in deep fryer or heavy saucepan. 3.
Deep fry the fish until golden brown. Drain on paper towels; set aside. 4.
For the sauce, sauté green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. 5.
Cook the sauce until thickened, stirring occasionally. 6.
Then, pour the sauce over the fish. Malaysian Student Association Vegetable Spring Roll Website: http://www.indiana.edu/~msaiub
1 cup Carrot (thinly sliced) Email: msaiub@indiana.edu 1 cup Beansprout 1 teaspoon Ground pepper ½ cup Onion (minced) 5 tablespoon Cooking Oil for the vegetables 3 tablespoon Water 1 cup Cooking oil (to fry the Spring Roll) Type of Food (appetizer, entrée, side dish, dessert, or beverage): Appetizer Country: Malaysia Typically Served at This Event: Serving Size (example, 4‐6 people): Tea time 5 About the Recipe: This recipe is usually eaten with its own spicy sauce, but can also be enjoyed plain without the sauce. Some Malaysians love the spring rolls not just during tea time, but also for breakfast. Ingredients Quantity (US measurements) 15 ply 40
Name of Ingredient Spring Roll Pastry Directions: 1.
Heat the cooking oil. 2.
Add in minced onion and sauté for a while. 3.
Before the onion becomes overcooked, add in the carrots and beansprouts. 4.
Add water to the vegetables 5.
Add in the ground pepper and cook the vegetables 6.
Take a piece of spring roll pastry and put a small amount of the cooked vegetables on top. 7.
Roll the pastry into cylindrical shape. Use water to stick the pastry together. 8.
Fry the spring roll in cooking oil. To have the crispy outer layer, make sure the oil is hot enough for frying. Pakistan Student Association
Butter Chicken Website: http://www.indiana.edu/~psa/ Email: Type of Food (appetizer, entrée, side dish, dessert, or beverage): Entrée Country: Pakistan Typically Served at This Event: Serving Size (example, 4‐6 people): Weddings and large events 4 people Ingredients Quantity
(US measurements)
About the Recipe: Butter chicken is a classic Pakistani dish from the Punjab region and is enjoyed all over the world. The chicken is traditionally cooked in a tandoor but can also be grilled, roasted or pan‐fried. The sauce is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander, pepper, and fresh cream. Cashew paste can also be added, and will make the gravy thicker. 41
Name of Ingredient 5 Boneless skinless chicken breasts, cut into bite size pieces Cloves garlic, minced 1 teaspoon Salt ½ teaspoons Cayenne pepper ¼ teaspoons Ground coriander ¼ teaspoons Cumin ¼ teaspoons Cardamom 1 Whole lime, juiced 1 Whole onion, diced ¼ cups Butter 1 can Tomato sauce 1 can Petite diced tomatoes 1 pint Whipping cream 1 bunch Chopped cilantro, to taste 2 cups White basmati rice 4 pieces Directions: 1. Combine first 9 ingredients and marinate overnight. 2. Sauté the onion in the butter until soft 3. Add marinated chicken and cook about 10 minutes. 4. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium‐low heat with the lid on. 5. Add the whipping cream and cilantro just before serving over Basmati rice 6. Note: this is a little spicy, but you can cut back on the cayenne if you want Pakistan Student Association
Chicken Tikka Website: http://www.indiana.edu/~psa/ Email: Type of Food (appetizer, entrée, side dish, dessert, or beverage): Entree Country: Pakistan Typically Served at This Event: Serving Size (example, 4‐6 people): Ingredients All events from casual to formal 6 people Quantity
(US measurements)
Name of Ingredient 1 lb Chicken breast, cubed About the Recipe: 1 teaspoon Grated fresh gingerroot 1 Garlic clove, crushed ¼ teaspoon Ground turmeric (can be found at 10th street market in Bloomington) 1 teaspoon Salt 2/3 cup Low‐fat Greek yogurt ¼ cup Fresh lemon juice 1 tablespoon Chopped fresh coriander leaves 1 tablespoon Sunflower oil Chicken tikka is a very popular Pakistani dish served as an entrée. It is traditionally small pieces of boneless chicken grilled or bakes in a clay‐based over called a tandoor after marinating in spices and yogurt. The word tikka means “bits” or “pieces” and is typically eaten with green coriander and tamarind chutney. Directions In a medium bowl, mix together all the ingredients except the sunflower oil. You should leave to marinate in the refrigerator for at least 2 hours or so. 2. Preheat the grill to medium. Now lay the marinated chicken on a grill tray in a flameproof dish lined with foil, and baste with the oil. 1.
42
Pakistan Student Association Pakora Website: http://www.indiana.edu/~psa/ Email: Type of Food (appetizer, entrée, side dish, dessert, or beverage): Appetizer Country: Pakistan Typically Served at This Event: Serving Size (example, 4‐6 people): Dinners, weddings 6‐8 people Ingredients About the Recipe: Pakoras are small, savory fried snacks, which are a central part of South Asian cuisine. They typically consist of chopped or shredded vegetables, cheese, or poultry coated in a batter made from chickpea flour and then deep‐fried. Beyond this basic definition, there are a great many varieties of pakora and some regions of Pakistan and other South Asian countries have their own pakora specialties. While pakoras originated in South Asia, they have gained some popularity in parts of the United States and Europe as well. 43
Quantity
(US measurements)
Name of Ingredient 2 cups Besan, also called Chickpea flour or gram flour 1 tablespoon Crushed red pepper ¾ teaspoon Salt ½ teaspoon Baking powder 1 Green chili pepper, sliced ½ cup Cilantro leaves, chopped 1 Yellow onion, sliced into 1/8‐inch half moons 1 cup Luke‐warm water Sunflower oil or any neutral oil like vegetable, canola for deep frying Directions 1. Fill an 8‐inch cast‐iron skillet half‐way up with oil. Heat the oil to 360‐375ºF 2. In a large bowl, mix together the besan, red chili flakes, salt, baking powder, sliced chili pepper, cilantro, and sliced onion. 3. Slowly add in the water while mixing with a wooden spoon or your hands. Vigorously mix for a couple of seconds. The batter should be thick, almost like heavy cream and there should be air bubbles throughout. 4. Once the oil is heated, carefully place heaping tablespoons of batter into the hot oil. Try not to overcrowd the oil because it will result in greasy pakoras. Fry until the pakoras are a pecan‐brown. Drain on a cooling rack placed over a cookie sheet. 5. Repeat withthe remainder of the batter.
Saudi Student Association Maasoob Facebook: http://www.facebook.com/groups/saudisin
Website: bloomington
Instagram: Saudis_in_Bloomington
saudi@indiana.edu Email: http://www.youtube.com/watch?v=rMJFAyqu09U http://www.youtube.com/watch?v=SQmYuvGomFE http://haveithalal.blogspot.com/2012/04/british‐take‐on‐
masoob.html 1.
Mash ripe bananas Type of Food Sweet 2.
Take pits out of dates Country: Saudi Arabia 3.
Mix mashed banana with dates to make a homogenous Typically Served at Breakfast in the Western/Hijaz This Event: region 3 people Serving Size About the Recipe: Saudi Arabia’s regional culture is influenced by its neighboring countries. The masoob dish is an excellent example, it has Yemini origins but it’s so much integrated into the culture that it is recognized to many as a Saudi breakfast dish. It is easy to make, healthy and very fulfilling, a great way to start your Saudi morning! mix 4.
Crumble brown pita bread into crumbs 5.
Mix banana and date mix with bread crumbs 6.
Melt two spoons butter in skillet 7.
Warm bread/date/banana mixture in the skillet until mixture becomes soft 8.
Put mixture into serving dish 9.
Decorate with canned cream (or heavy whipped cream) 10. Drizzle honey on top generously 11. Sprinkle with sliced almonds and shredded mild cheddar cheese Ingredients Quantity (US measurements) Name of Ingredient 4 Ripe bananas 3 Brown Flatbreads 2 tablespoons Butter 1 cup Canned cream (heavy whipped cream) ½ cup Honey 2 tablespoons Shredded mild cheddar cheese ¼ cup Sliced almonds Directions: There are many variations for this dish – I tried to pinpoint videos that were the closest to the method I use and present here. These are just to help you get an idea 44
Saudi Student Association Mogalgal Facebook: http://www.facebook.com/groups/saudisin
Website: bloomington
saudi@indiana.edu
Email: http://www.youtube.com/watch?v=YPTm0a1s_Hg 1.
Cut meat into long thin 1 inch pieces 2.
Thinly slice onion 3.
Heat the oil in skillet 4.
Add meat and onion at the same time in the skillet 5.
Add salt and pepper 6.
Add whole hot pepper to the skillet Type of Food entree Country: Saudi Arabia 7.
Keep mixing from time to time to avoid burning Typically Served at This Event: Eid AlAdha (one of the Muslim religious holidays) 8.
Cook until well done Serving Size 6 people 9.
Be careful that the meat mixture does not dry out – It is important to keep it moist when served (not oversaturated with oil though) About the Recipe: 10. Lay the meat mix over a bed of 2 open pita breads Eid AlAdha is the religious holiday that reminds Muslims of the sacrifice that prophet Ibrahim made. Sheep are slaughtered on that day and each family shares the meat with their family, neighbors and the needy. Mogalgal is a dish that is made with the fresh meat and can be served at lunch or dinner. Some Saudis like to squeeze lemon on top of it. It is usually eaten with pita bread. It is a very simple tasty dish. 11. Chop/dice cilantro into very small pieces and sprinkle on the face of the dish. 12. Keep sliced lemon in a cup nearby – some guests squeeze lemon on mixture before eating 13. Mixture is to be eaten with pita bread (Image of Mugalgal – please do not add tomatoes) Ingredients Quantity (US measurements) Name of Ingredient 3 to 4 pounds lamb’s Meat 2 large onion Onion 1 teaspoon Salt 1 teaspoon Pepper 8 table spoons Vegetable Oil 2 Small hot peppers 6 Small brown pita bread 1/2 Bunch of fresh cilantro 2 Lemons Directions: 45
Saudi Student Group Toot Drink Websit
e: Facebook: http://www.facebook.com/groups/saudisinblo
omington
Email: saudi@indiana.edu
1.
Mix all ingredients in jug 2.
Add berries to the drink ‐ (the video has lemon and mint – Please do not add lemon or mint leaves) Type of Food (appetizer, entrée, side dish, dessert, or beverage): Beverage Country: Saudi Student Association Typically Served at This Event: Serving Size (example, 4‐6 people): Ramadan fatoor (When breaking fasting) 4 people About the Recipe: The ninth lunar month of the Islamic (Hijri) calendar is the month of Ramadan. Musilms fast during this month daily; starting at dawn and breaking their fast at sunset. Drinks are very popular at the table at the fatoor (breaking fast meal), especially cold drinks. Toot is a famous drink at the Saudi fatoor and has been for a very long time. Advertisements for the toot drink are usually associated with Ramadan. The red moustaches left on the upper lip after drinking the sweet yummy drink brings a lot of smiles. Ingredients Quantity (US measurements) Name of Ingredient 4 cups Vimto Syrup (bottle can be found in 10th st Arabic market or falafel restaurant/market on 4th street ) ¾ cup Icy cold Water (or ice with water) 2 table spoons Sugar A handful Berries Directions: VIDEO FOR INSTRUCTIONS http://www.youtube.com/watch?v=ceyYQ81p_EE 46
Singapore Student Association Bandung Website: Email: ssa@indiana.edu Type of Food (appetizer, entrée, side dish, dessert, or beverage): Beverage Country: Singapore Typically Served at This Event: Serving Size (example, 4‐6 people): 8‐10 Ingredients Quantity
Name of Ingredient About the Recipe: (US measurements)
Bandung, sirap bandung, or air bandung is the name of
a drink popular in Malaysia and Singapore. It consists of
milk flavoured with rose cordial syrup, giving a pink
colour. The drink is an adaptation of rose milk served in
India.
1 cup Rose syrup 12/16 cup Evaporated Milk 5 cups Water Bandung is a favorite beverage in Malaysia, especially among Malay communities. It is usually served during wedding receptions with foods such as nasi beriani or rendang. Modern innovations include adding grass jelly or soda water. Street vendors began the custom of adding pink food coloring to help buyers avoid confusing the drink with teh tarik. As a result, bandung now only comes in pink. It may be bought pre‐mixed or made at home. "Bandung" was available as early as the 1960s where it was favored by the Malay community. 47
Directions: 1.
Dilute 1 part syrup to 5 parts water 2.
Make sure its slightly sweeter than preferred 3.
Add evaporated milk 4.
Add crushed ice 5.
Ready to serve Singapore Student Association Fresh Popiah Rolls Website: 1 tbsp Minced fresh ginger 1 Small carrot, peeled and slivered Email: ssa@indiana.edu 1 cup Peeled and slivered dark/red radish 2 cups Fresh mung/soy bean sprouts Type of Food (appetizer, entrée, side dish, dessert, or beverage): Entrée Country: Singapore Typically Served at This Event: Serving Size (example, 4‐6 people): 2 tbsp Oyster sauce 4 8‐½ inch spring roll wrappers 8 Romaine lettuce Asian chili sauce, such as sriracha sauce Directions: 1.
Season both sides of the fish fillets with salt and pepper. Heat 1 teaspoon of the oil in a nonstick pan over medium heat. Cook the fillets in the pan for about 3 minutes on each side, 5 until the fish is cooked through and no longer translucent. Remove the fish from the pan and let rest for 5 minutes. Then use a fork to flake the fish into chunks. Set aside. About the Recipe: 2.
are crushed into a coarse powder. You can also achieve the Popiah is a Fujian/Chaozhou‐style fresh spring roll common in Taiwan, Singapore, Malaysia, Thailand and Burma/Myanmar. Popiah is often eaten in the Fujian province of China (usually in Xiamen) and its neighbor Chaoshan on the Qingming Festival. In the Teochew (Chaozhou) dialect, popiah is pronounced as "Bo‐BEE‐
a"(薄餅仔) which means "thin wafer". In variants of the Hokkien dialect, it is also commonly referred to as "lun‐BEE‐a"(潤餅仔), which probably explains why the spring rolls are referred to as "lumpia" in the Philippines. It is sometimes referred to as runbing (潤
餅) or baobing (薄饼) in Mandarin, and also as bópíjuǎn (薄皮卷). same result by spreading the peanuts on a counter, covering them with a clean kitchen towel, and then pounding them with a heavy object like a wine bottle. Set aside. 3.
heat. Add the ginger and stir‐fry for 10 seconds. Then add the tender. Add the bean sprouts and oyster sauce and stir‐fry for another 30 seconds. Remove the vegetables with a slotted spoon and drain well. 4.
Name of Ingredient Sole/cod fish fillets 1/12 cup Vegetable Oil 1/3 cup Roasted Peanuts 48
Place a spring roll wrapper in front of you so that one of the corners is pointing toward you and the wrapper is in a diamond shape. (Cover the rest of the wrappers with plastic wrap so they don’t dry out.) Lay a lettuce leaf horizontally in the center of the wrapper. Place one‐quarter of the vegetable filling and one‐quarter of the fish on top of the lettuce leaf and sprinkle with the crushed peanuts. Spoon a little chili sauce on top of the filling and then place another lettuce leaf on top. Fold the bottom corner of the wrapper upward. Then fold the short sides inward. Last, roll the pouch away from you to seal. Place the roll with the loose ends facing downward on a plate so that it doesn’t unroll. Repeat with the remaining 3 wrappers, and then serve. Ingredients Heat the remaining 1 tablespoon of oil in a wok over medium carrot and radish and stir‐fry for about 1 minute, or until Quantity (US measurements) 12 oz Pulse the peanuts a few times in a food processor, until they Singapore Student Association
Lychee with Nata de coco Website: Email: ssa@indiana.edu Type of Food (appetizer, entrée, side dish, dessert, or beverage): Dessert Country: Singapore Typically Served at This Event: Serving Size (example, 4‐6 people): 10 About the Recipe: Lychee with nata de coco is a popular dessert and can be easily found in dessert shops around Singapore. Due to its easy pairing nature, these two ingredients can be substituted for other tropical fruits such as pineapple, longan, soursop, and many more. Hardly any other preparation work is required, that’s why this cold and sweet dessert is well‐received amongst everyone, especially on a hot day. Ingredients Quantity
(US measurements)
Name of Ingredient Lychee Nata de coco Directions: 1.
Cut nata de coco into small cubes and place them
in a large mixing bowl 2.
the large mixing bowl 3.
Add ice and allow it to chill for a couple minutes 4.
Add water till sweetness level is desired. 49
Open the canned whole lychees and empty it into
Taiwanese Student Association Boba Milk Tea Website: 1.5 cup Brown sugar Email: leejam@indiana.edu 2 cup Milk water Type of Food (appetizer, entrée, side dish, dessert, or beverage): Beverage Country: Taiwan Typically Served at This Event: Serving Size (example, 4‐6 people): Directions: 1. Cook the tapioca in 7 cups of boiling
water continuously stirring until the
tapioca begins floating to the top
2. Reduce to med heat and cook for 12-15
mins, keeping the water boiling gently
and stirring every 3-4 mins (very
important, otherwise the tapioca will
stick together).
3. Remove from heat. Cover and let the
tapioca sit for another for 12-15 mins.
4. In a separate pot, bring 1½ cup water
and brown sugar to a boil (med heat)
until dissolved. Transfer 1 cup into a
bowl and set aside ½ cup for the tea
later
5. While the tapioca is cooking, bring 3
cups of water to a boil. Put in 3 teabags
of black tea and let it brew for 15 mins.
6. Once the tapioca has finished cooking,
drain the water and pour the sugar
syrup prepared in step 4 over them until
fully covered. Let it sit for 15 mins.
7. While the tapioca is soaking in the
sugar syrup and after the tea has
brewed for 15 mins, gradually add the
sugar syrup set aside from step 4 to the
tea to your liking. Start with ¼ cup then
add more if preferred.
8. Add 2 cups milk to the tea.
9. To serve, add tapioca to glasses then
add the milk tea.
4‐5 About the Recipe: Ingredients Quantity (US measurements) 1 cup Name of Ingredient Large black tapioca 50
Taiwanese Student Association Braised Pork Rice Website: 1200g/2.5 lb Pork belly Email: leejam@indiana.edu 60g Dried fried scallion 20g Minced garlic Type of Food Cooked rice 1 tablespoon Rock sugar 5 tablespoon Soy sauce 3 tablespoon Rice wine 1 teaspoon White pepper 2 teaspoon Chinese five spice powder 8 eggs (appetizer, entrée, side dish, dessert, or beverage): Entrée Country: Taiwan Typically Served at This Event: Serving Size (example, 4‐6 people): 4‐6 About the Recipe: Directions: Ingredients Quantity (US measurements) 51
Name of Ingredient 1. Prepare the pork belly by chopping it into small strips or cubes. Heat the wok or pan to medium heat and brown the meat for 5 ‐ 10 minutes, until the meat is browned and some of the fat has melted off. You don't need to add any oil to the pan in this step, since the fat from the pork belly will oil the pan up nicely! (Hard boil the eggs during this time if using) 2. Once the pork belly has browned lightly and some of the fat has melted away from the meat, add the rest of the ingredients (minced garlic, soy sauce, rock sugar, fried scallion, white pepper, Chinese Five Spice Powder, half of the rice wine). Cover and steam for 5 minutes on medium heat. In the meantime, boil a small pot of water. 3. Add the small pot of water you just boiled to the pan, just until the water covers the meat. (Peel the hard‐boiled eggs that you prepared earlier if using and add them to the pan.) Cover the pan and let it cook for half an hour (Turn the eggs every so often to make sure all sides absorb the flavorful braising sauce). 4. After 30 minutes of cooking, add the remaining rice wine to the pan and let it cook for 5 more minutes. Depending on how much water you added in step 3, you may need to leave the pot uncovered for a few minutes to let the sauce boil down to a thicker Braised Pork Rice consistency. (It shouldn’t be too thick or too watery) 5. When serving, put this on top of white rice.
52
Taiwanese Student Association Taiwanese Student Association Salt & Pepper Popcorn Chicken Website: 1500 g/3.5 lb Chicken breast Email: leejam@indiana.edu A bunch Thai basil leaves 1 Egg Type of Food 2 Sweet potato starch powder Salt & pepper 30 g Sugar 20 g Soy sauce paste 20 g Sesame oil 40 g Rice wine 45 g Minced garlic 10 g Chinese five spice powder 225 ml Water (appetizer, entrée, side dish, dessert, or beverage): Appetizer Country: Taiwan Typically Served at This Event: Serving Size (example, 4‐6 people): 4‐6 About the Recipe: Directions: 1.
Use the back of the knife to and beat the chicken using diagonal markings in 1 direction, then do the same crossing those markings (resembling X’s or plaid design). Do the same for both sides of the chicken. 2.
Cut the chicken into cubes 3.
Mix all the marinated ingredients together in a large bowl. Then place the cubed chicken pieces in bowl. Massage the chicken about 1 min to marinate it well. 4.
Then take another large bowl for sweet potato powder. Take the marinated chicken (in a handful portions, not all at once) and dip it in the sweet potato powder and make sure it’s evenly covered in the powder. 5.
Heat up a wok or deep‐fryer with oil and deep fry the chicken pieces until they turn golden brown. (make sure the oil is hot before frying) Ingredients Quantity (US measurements) 53
Name of Ingredient 6.
Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil Salt & Pepper Popcorn Chicken 7.
Deep fry the basil leaves until crispy and garnish on top of the fried chicken. Salt & pepper to season to your liking. Serve immediately 54
Taiwanese Student Association Thai Student Association Moo Daet Diao Website: 2.2 lbs Email: bbunang@indiana.edu or rlertpun@indiana.edu Pork lion, cut into long strips about ½ inch x ½ inch thick 3 Cloves Garlic, chopped fine 2 teaspoons Ground black pepper Type of Food 3 teaspoons Coriander seeds, roughly crushed 4 tablespoons Sugar or Honey (appetizer, entrée, side dish, dessert, or beverage): Appetizer Country: Thailand ½ tablespoons 2 tablespoons 4‐6 3 tablespoons Typically Served at This Event: Serving Size (example, 4‐6 people): 2 tablespoons About the Recipe: Another Thai classic. Sundried, deep fried, street style.
Salt Soy sauce Oyster sauce Vegetable oil (add this oil if using roasting in oven method) Vegetable oil for deep frying (deep‐
frying method) Directions: 1. Marinate pork with garlic, ground pepper, coriander seeds, sugar or honey, salt, soy sauce, oyster sauce and 2 tbsp oil (add oil in marinade if you bake it in oven) marinate over night in the fridge. 2. Spread on a rack and dry in the sun for a few hours and deep fry in hot oil until nice brown colour. Remove from oil and drain on paper towels. OR 3. Bake in oven at 70 °C/160 °F for 3 ‐4 hours or until cooked. 4. Serve with steamed sticky rice. Ingredients Quantity (US measurements) 55
Name of Ingredient Thai Student Association Mu Ping Website: Email: bbunnag@indiana.edu or rlertpun@indiana.edu 4.5 lbs Pork shoulder, cut against the grain into ¼‐ to ½‐inch thick bite‐sized pieces Finely‐chopped cilantro roots (or stems) 4 tablespoons Type of Food 7 large cloves Garlic, peeled 1 tablespoon White peppercorns 132 g Palm sugar, grated finely 3 tablespoons Fish Sauce 2 tablespoons Thin/light soy sauce 2 tablespoon Oyster sauce 1 teaspoon Baking soda as tenderizer (optional) 3/4 cup Coconut milk (appetizer, entrée, side dish, dessert, or beverage): Appetizer Country: Thailand Typically Served at This Event: Serving Size (example, 4‐6 people): 6‐8 About the Recipe: The ultimate Thai street food. As appropriate Bamboo skewers Directions: 1.
Make the marinade paste by pounding the cilantro roots, garlic, and peppercorns together. 2.
Put the pork, the paste, and the seasonings into a large bowl; mix well, cover, and let marinate in the refrigerator for 3‐4 hours. 3.
Thread the pork onto the skewers and grill over medium coals until slightly charred on the outside and cooked through on the inside. Brush the coconut milk on occasionally while on the grill 4.
Ingredients Quantity (US measurements) 56
Name of Ingredient Serve warm with sticky rice. Thai Student Association Sticky Rice Website: 3 cups Long‐grain Thai sticky rice Email: bbunnag@indiana.edu or rlertpun@indiana.edu Type of Food (Add more rows as needed) (appetizer, entrée, side dish, dessert, or beverage): Side Country: Thailand Typically Served at This Event: Serving Size (example, 4‐6 people): 4‐6 About the Recipe: Directions: 1. Soak the sticky rice in enough cold or lukewarm water to cover the rice for at least an hour or even overnight. 2. Take your steamer, put water in the bottom and cover the steam section with cheesecloth or muslin cloth. 3. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. 4. Ten minutes into it, move the rice around so the top is down close to the steam. 5. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done. 6. Should not be soggy Ingredients Quantity (US measurements) 57
Name of Ingredient Thai Student Association Thai Dried Chili Dipping Sauce Website: ¼ cup Thinly sliced shallots Email: bbunnag@indiana.edu or rlertpun@indiana.edu ¼ cup Finely chopped cilantro ½ teaspoon Galangal powder Type of Food 1/3 cup Fish sauce 1 Juice of one lime 2 teaspoons Grated palm sugar 1 tablespoon Toasted rice powder 1 tablespoon Dried red pepper flakes (Add more rows as needed) (appetizer, entrée, side dish, dessert, or beverage): Dipping Sauce Country: Thailand Typically Served at This Event: Serving Size (example, 4‐6 people): 4‐5 About the Recipe: A must for Mooping and Moodaeddiew. Ingredients Quantity (US measurements) 58
Name of Ingredient Directions: 1. Mix everything together in a bowl. 2. Adjust the taste with more fish sauce, lime juice, or sugar, if necessary. This sauce should be predominantly sour and salty. Thai Student Association Thai Mango Sticky Rice Website: Quantity
Email: rlertpun@indiana.edu 1 Cup Thai Sweet Rice (Sticky rice) 1‐2 Ripe Mangos Type of Food 4‐5 Tbsp. Palm sugar or Brown sugar ¼ tsp. Salt 1 can Coconut Milk Water (US measurements)
(appetizer, entrée, side dish, dessert, or beverage): Dessert Country: Thailand Typically Served at This Event: Serving Size (example, 4‐6 people): 3‐4 Directions: 1.
Soak the rice in 1 cup water for 20-30 minutes,
OR up to 4 hours. About the Recipe: 2.
A classic typical Thai dessert for everyone who loves Mango! Ingredients 59
Name of Ingredient Do not drain the rice. Simply add 3/4 cup
(more) water, plus 1/4 can coconut milk, 1/4 tsp.
salt, and 1 Tbsp. brown sugar. Stir this into the
rice. 3.
Bring to a gentle boil, then partially cover with a
lid (leaving some room for steam to escape).
Reduce heat to medium-low (#2.5 on the dial). 4.
Simmer in this way for 20 minutes, or until the
coconut-water has been absorbed by the rice.
Turn off the heat, but leave the pot on the burner
with the lid on tight. Allow to sit for 5-10 minutes. 5.
To make the sauce, warm (do not boil) the rest
of the can of coconut milk over medium-low heat
(5 minutes). Add 3 Tbsp. sugar, stirring to
dissolve. 6.
Taste-test the sauce for sweetness, adding
more sugar if desired. (note that it will taste less
sweet when added to the rice). 7.
To assemble, place a few 'mounds' of sticky rice
in each serving bowl. Top with slices of the
mango, then pour sauce over. It should look like
an English pudding with custard sauce, with the
mounds of rice swimming in sauce. Turkish Student Association BAKLAVA Website: http://www.indiana.edu/~tsa/ Email: tsa@indiana.edu 1 (16 ounce) package 1 pound 1 cup Type of Food (appetizer, entrée, side dish, dessert, or beverage): Dessert 1 cup Country: Turkey 1 cup 1 teaspoon 15 1/2 cup Typically Served at This Event: Serving Size (example, 4‐6 people): phyllo dough chopped nuts (Walnuts or pistachios) butter water white sugar vanilla extract honey About the Recipe: Baklava is a rich, sweet pastry made of layers of phyllo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire. Ingredients Quantity (US measurements) 60
Name of Ingredient Directions: 1.
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. 2.
Chop nuts. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 ‐ 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 ‐ 8 sheets deep. 3.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. 4.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. 5.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up. Turkish Student Association Coban Salata Website: http://www.indiana.edu/~tsa/ Quantity
Email: tsa@indiana.edu 2 tomatoes finely chopped 1 onion finely sliced Type of Food 2 cucumbers peeled and finely chopped 2 green peppers (sweet), seeded and finely chopped (US measurements)
Name of Ingredient (appetizer, entrée, side dish, dessert, or beverage): Salad Country: Turkey ½ bunch Flat‐leaf parsley. Chopped Several good tablespoons of extra virgin olive oil 4 People Juice of 1‐1 ½ lemons Salt and Pepper About the Recipe: Typically Served at This Event: Serving Size (example, 4‐6 people): This is a light, easy to make, and incredibly refreshing salad, one of the most popular in Turkey. You’ll see it everywhere when you travel around the country. The key thing is to make sure you get great tomatoes, the sweetest and tastiest you can find! Ingredients 61
Directions: 1.
Put all the chopped vegetables, together with the parsley, in a bowl and mix well. You can then pop this into the fridge to chill off a little. Make a dressing from the olive oil, lemon juice, salt and pepper. This is the typical dressing used for most Turkish salads; zingy and delicious, just make sure you have a very good quality olive oil (Turkish if possible!) that is tasty but not bitter. Just before serving, add the dressing to the salad and mix thoroughly. Feel free to splash in some more olive oil if you think it needs a little extra. Union Board (USA) Apple Pie Website: ub.indiana.edu Quantity
Email: ubworld@indiana.edu 1 9‐inch double crust pie ½ cup unsalted butter Type of Food 3 tbsp all‐purpose flour ¼ cup water (US measurements)
Name of Ingredient (appetizer, entrée, side dish, dessert, or beverage): dessert Country: USA ½ cup white sugar family dinners, potlucks ½ cup packed brown sugar 6 slices 8 Granny Smith apples – peeled, cored, and sliced Typically Served at This Event: Serving Size (example, 4‐6 people): About the Recipe: Apple pie came across the Atlantic with the colonials and quickly became an American cultural icon and symbol for national pride. A fall favorite, the pie is most popular when apples are in season. Ingredients 62
Directions: 1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. 2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. 3.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. Union Board (USA) Chicken Pot Pie Website: ub.indiana.edu 1 pound skinless, boneless chicken breast halves – cubed Email: ubworld@indiana.edu 1 cup sliced carrots 1 cup green peas ½ cup sliced celery 1/3 cup butter Type of Food (appetizer, entrée, side dish, dessert, or beverage): entrée Country: USA 1/3 cup chopped onion Family dinners 1/3 cup all‐purpose flour 6 people ½ tsp salt ¼ tsp black pepper ¼ tsp celery seed 1 ¾ cup chicken broth 2/3 cup milk 2 9‐inch pie crusts Typically Served at This Event: Serving Size (example, 4‐6 people): About the Recipe: American potpies have a flaky pastry crust and a stew‐
like filling. Chicken pot pie is a quintessential American comfort food. Directions: 1.
Preheat oven to 425 degrees F 2.
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 3.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium‐low heat until thick. Remove from heat and set aside. 4.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. 5.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Ingredients Quantity (US measurements) 63
Name of Ingredient Union Board (USA) Macaroni and Cheese Website: ub.indiana.edu 1 tbsp vegetable oil Email: ubworld@indiana.edu 16 oz packaged macaroni noodles 9 tbs butter Type of Food ½ cup shredded Muenster cheese ½ cup shredded cheddar cheese ½ cup shredded sharp cheddar cheese ½ cup shredded Monterey jack cheese 1 ½ cups half and half 8 oz cubed Velveeta 2 eggs, beaten ¼ tsp salt 1/8 tsp ground black pepper (appetizer, entrée, side dish, dessert, or beverage): Side dish Country: USA Typically Served at This Event: Serving Size (example, 4‐6 people): Family dinners, cook‐outs, potlucks 6 full size servings About the Recipe: Pasta and cheese casseroles have been around since the 14th century, originating in Britain. The dish is associated with Southern states and is known to be a familiar comfort food. Endless variations have come about over the years, but the heart of the dish – pasta and cheese – has remained the same. Directions: 1. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. 2.In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni. 3.In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. 4.Preheat oven to 350 degrees F (175 degrees C). 5.Add the half and half, 1 1/2 cups of cheese mixture, cubed velveeta, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter. 6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve. Ingredients Quantity (US measurements) 64
Name of Ingredient Uzbek Student and Scholar Association Bird Tongue Website: www.indiana.edu/~uzbeks 1.5 lb White flour Email: uzbeks@indiana.edu 1 oz Flour for sprinkling 4 Eggs Type of Food 3.5 oz Milk 15 oz Vegetable oil (appetizer, entrée, side dish, dessert, or beverage): Dessert Country: Uzbekistan 3 oz Powdered Sugar Typically Served at This Event: Serving Size (example, 4‐6 people): Religious holidays, weddings, birth ceremonies etc. ¾ cup Sugar Salt to taste 5‐6 people About the Recipe: This food is cooked in order to give some news. Ingredients Quantity (US measurements) 65
Name of Ingredient Directions: 1. Put eggs in flour and milk, add sugar and salt. 2. Make pastry and let sit for 30‐40 minutes. 3. Roll the ready pastry out, sprinkling with flour, into 0.05 inches thickness. 4. Cut out 1.5 inch diamond shapes and fry in oil quickly. 5. Sprinkle the "Qush tili"("Bird tongue") with powdered sugar before serving. World’s Fare Recipe Submission Form Uzbek Student and Scholar Association Website: http://www.indiana.edu/~uzbeks/index.html 2 ¼ lb Rice 1 ¼ lb Beef 1 ¼ lb Carrots Type of Food 2 lb Onions 2 cups Vegetable Oil uzbeks@indiana.edu Email: (appetizer, entrée, side dish, dessert, or beverage): Main Dish Country: Uzbekistan To taste Salt, cumin, raisins, whole black pepper Typically Served at This Event: Serving Size (example, 4‐6 people): Any type of holidays and events to everyday life 1 can Garbanzo beans/or chickpeas 8‐10 people About the Recipe: When a child is born or on wedding, or another festivity happens in an Uzbek family, palov is made to honor dear guests. An Uzbek invites guests to his home by saying: “I will make tea and and cook palov for you”. Palov is eaten before starting hard labor, at the end of a good deed, and on holidays palov is certainly prepared in every Uzbek family. Palov is the highest point of Uzbek culinary art. It comprises such complex of technologic processes as friying, boiling, and stewing. Palov‐osh consists of seven different ingredients: P‐piyoz (onion), A‐ayoz (carrots or quince), L‐lahm (meat), O‐
oliyo (oil), V‐vet (salt), O‐Ob (water), Sh‐sholi (rice). If to connect these letters, the word combination “Palov” emerges. Ingredients Quantity (US measurements) 66
Name of Ingredient Directions: 1. Heat oil in pan. Add sliced onions and sear in oil until reddish‐brown. 2. Cut beef into pieces and sauté with onions. 3. After a few minutes, add carrot strips and cook until golden. 4. Add water, salt, spices and stew for 20‐25 minutes. 5. Add rice and more water, just 1‐1.5 cm above the surface of the rice. 6. Cook uncovered until water evaporates. 7. Cover and cook on low heat 20‐25 minutes. Uzbek Student and Scholar Association
Somsa Website: http://www.indiana.edu/~uzbeks/ 9 oz Wheat flour Email: uzbeks@indiana.edu 0.5 cup Water 1 lb Ground beef Type of Food 1 lb Vegetarian option: potatoes 3 Onions (appetizer, entrée, side dish, dessert, or beverage): Appetizer Country: Uzbekistan, Central Asia 0.8 oz Sesame seeds for decoration Typically Served at This Event: Serving Size (example, 4‐6 people): Any type of holidays to everyday life Salt and pepper to taste 20 people About the Recipe: Somsa is prepared in all areas of Uzbekistan with various fillings: meat, pumpkin, herbs, etc. Samsa is baked in a tandoor oven, as well as in gas ovens. They come in many shapes and fillings and great appetizers for all kind of events. Directions: 1. Mix water and flour to make a pastry of medium size and leave it for 20‐30 min. 2. Cut the pastry into 10‐15 pieces and roll out rounds about 0.11 inches. Alternately, you can use phyllo dough pastry and cut it into pieces. If you roll out the dough, the edges must be thinner than the middle. 3. Put ground beef and chopped onions on surface of the rolled pastry. 4. Make somsas in different forms and bake in the oven at 400F for about 25‐30 minutes. 5. Glaze with eggs. 6. Put sesame seeds. Ingredients Quantity (US measurements) 67
Name of Ingredient Corn Sweet Soup (Che Ngo) Vietnamese Student Association Website: Facebook: VSA – Indiana University Bloomington 2/3 cup Kudzu powder Email: vsaatiub@gmail.com 50 grams Sugar 100 ml Coconut milk Type of Food ½ tbsp Salt 1 tbsp Corn powder (Add more rows as needed) (appetizer, entrée, side dish, dessert, or beverage): Side dish Country: Vietnam Typically Served at This Event: Serving Size (example, 4‐6 people): 6‐8 people About the Recipe: Directions: 1. Peel the corn and keep the core for later. 2. Pour 2 bowls of water into a pot on the stove, add the corn core & corn grains to boil. Cook it until the corn grains soften, and removed the corn core. 3. Add cold water to kudzu powder, stir. Slowly pour the mixture into the sweet soup, stirring until the kudzu powder becomes more like crystal. Turn off the heat. 4. Pour the coconut milk, salt, sugar & corn powder into the sweet soup. Cook over low heat, continue stirring it until the coconut milk looks gelatinous. 5. Serve (can be either hot or cold) Ingredients Quantity (US measurements) 3 Name of Ingredient Whole corn 68
Vietnamese Student Association Hoa qua dam (Mixed fruits) Website: Facebook: VSA – Indiana University Bloomington 1 Pear Email: vsaatiub@gmail.com 1 Mango 3 Kiwis Type of Food 1 Dragonfruit ½ cup Shredded coconut 3 tbsp 2% milk 2 tbsp Condensed milk 1/2 cup Plain Yogurt 2 tsp Coconut milk 1 tsp Lemon extract 1 cup Shaved ice 6‐8 Jackfruit fleshes (optional) (appetizer, entrée, side dish, dessert, or beverage): Dessert Country: Vietnam Typically Served at This Event: Serving Size (example, 4‐6 people): 4‐6 people About the Recipe: Directions: 1. Cut avocados into small pieces (about 1×1 in) 2. Cut pears into small cubes 3. Cut mangos into small cubes 4. Jackfruit (if have) ‐ cut into thin slices 5. Put everything in a mixing bowl 6. Add milk, condensed milk, yogurt, lemon extract, shredded coconut and shaved ice. 7. Mix everything together well 8. Serve cold Ingredients Quantity (US measurements) 1 Name of Ingredient Avocado 69
Shrimp and Pork Dumplings Recipe (Banh Bot Loc) Vietnamese Student Association Website: Facebook: VSA – Indiana University Bloomington 125 ml Cold Water Email: vsaatiub@gmail.iu.edu 250 ml Hot water 1 tbsp Olive Oil Type of Food ½ tsp Salt 100 gr Shrimp 100 gr Pork Belly or Pork Back 1 tbsp Fish Sauce 1 tbsp Sugar 1 tsp Pepper 8‐10 Spring onion (use the white part) About the Recipe: 1 clove Garlic This cake is covered in banana leaves. It stuffing is shrimps and braised pork. Banana leaves Annatto oil (appetizer, entrée, side dish, dessert, or beverage): Entree Country: Vietnam Typically Served at This Event: Serving Size (example, 4‐6 people): 3‐5 people Directions: For Skin of Dumplings: 1. Pour Tapioca Starch into bowl, add a little salt. Next, slowly pour 125ml cold water into pot and stir frequently. 2. Boil 250ml water, and then pour slowly into Tapioca Starch above, stirring frequently at the same time. This step is really important. If you pour hot water and do not stir at the same time, the mixture will be curdled. Next, let the tapioca starch sit overnight. 3. The next day, put tapioca starch into small pot, and put this pot inside a bigger pot with water. Cook for about 10 – 15 minutes over medium heat. (Do Ingredients Quantity (US measurements) 200 gr 70
Name of Ingredient Tapioca Starch not stop stirring if you do not want your mixture to curdle). Stir until the tapioca mixture becomes more firm and then turn off the heat. Shrimp and Pork Dumplings Recipe (Banh Bot Loc) For Stuffing: 4. Clean shrimp and pork in water with a little salt. Do not peel the shrimp. Slice pork and marinate with fish sauce, sugar, pepper, sliced spring onion (white part) and minced garlic. Wait for 1 hour. 5. Boil olive oil, add pork, shrimp, sliced spring onion and a little annatto oil in a pan. Cook about 5 minutes, then turn off the heat and pour onto a plate. 6. Clean banana leaves, cut into medium leaves, and spread a little oil on the face of the leaves. Scoop one spoon tapioca mixture and spread on face of each banana leaf. Then, add shrimp and pork. Next cover and wrap it carefully. 7. Steam Dumplings about 20 minutes. 8. Serve at room temperature 71
Vietnamese Student Association Turkish Student Association Turkish Meatballs (Kofta) Website: http://www.indiana.edu/~tsa/ 2 tablespoons parsley Email: tsa@indiana.edu 1 tablespoon olive oil 1 egg Type of Food Directions: (appetizer, entrée, side dish, dessert, or beverage): Entree Country: Turkey 1 Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor. 2 Whizz until finely crumbed. 4 people 3 Add the ground lamb and the egg, and process until blended. Typically Served at This Event: Serving Size (example, 4‐6 people): 4 Add the spices, garlic and parsley. About the Recipe: One of the real favourites in traditional Turkish
cuisine is köfte. Simple but extremely tasty
meatballs. They’re one of the absolute staples
served up in eateries ranging from the smallest,
most primitive hole in the walls, to the most
sophisticated centres of gastronomy. Along the
roadsides in Turkey, you’ll find restaurants that sell
only köfte. There is a fabulous one very near the
ancient city of Sardis, where I always make a point
of stopping. Portions of these mouth-watering
meatballs come flying out of the kitchen, cooked
fresh to order, with hot chillies, raw onions and a
few salad leaves for garnish, alongside
scrumptious squidgy Turkish bread. 5 Process the meat well to achieve a fine texture. 6 Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands. 7 You may cook them at once, or refrigerate the mixture for several hours. (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) 8 Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned. 9 The meatballs should be stirred several times, the patties turned once. 10 Remove them with a slotted spoon to drain. Ingredients Quantity (US measurements) Name of Ingredient 1 cup fine fresh breadcrumb 1 lb lean ground lamb 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon ground cumin 1/2 teaspoon allspice 1 teaspoon dried mint 2 cloves garlic 72
11 Serve the meatballs hot or at room temperature as an appetizer. 12 Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita. Read more: <a href="http://www.food.com/recipe/turkish‐meatballs‐
kofta‐
83793?oc=linkback">http://www.food.com/recipe/turkish‐
meatballs‐kofta‐83793?oc=linkback</a>

2013 cookbook - Office of International Services

Transcription

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