150956 Recipe Booklet

8/21/2019 150956 Recipe Booklet

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Cooking and Tasting

Around the World

Recipe Booklet - Fall 2011


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Table of ContentsEvent Coordinated by Krishna Morawala & Mallory Schier

Booklet arranged by Mallory Schier

China: Red Bean Rice Cakes ...................................................................................3

Japan: Okonomiyaki - Kasai style ...................................................................................4

Vietnam: Egg Rolls (Cha Gio) ...................................................................................6

France: Sliced Baguette with Radishes and Anchovy Butter .......................................7

France: Potage Parmentier (Leek and Potato Soup) ...................................................8

France: Chou-Fleur A La Mornay, Gratine (Cauliflower au gratin with Cheese) ..............9

Korea: Kimchi Pancakes .................................................................................10

India: Idli with Sambar .................................................................................11

Cuba: Mofongo .................................................................................13

Cuba: Red Rice .................................................................................15

Nepal: Kheer (Rice Pudding) ..............................................................................16

Sri Lanka: Pol Roti (Coconut Flat Bread) .....................................................................17

Sri Lanka: Chili Onion Sambal .................................................................................18

Sri Lanka: Dhal Curry (Lentil) ................................................................................19

Mexico: Enchiladas de Pipian (pumpkin seed) ......................................................................20

Norway: Rosettes ................................................................................22

Sri Lanka: Chicken Curry ................................................................................24

Sri Lanka: Kankun Devil ................................................................................25


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Red Bean Rice CakesChina

Via Alma Sun

A sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste.

It has a firm custard-like texture which is different to many western palates, but quite delicious!

Ingredients

! 1 lb of sweet rice flour

! 1 cup of corn oil

! 1 cup of sugar

! 1 tsp of baking powder

! 2 cups of milk! 3 eggs

! 1 can of red bean paste

DirectionsPreheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan.

Mix rice flour, corn oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs.

Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour

mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour

mixture.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 -

50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


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Okonomiyaki - Kansai StyleJapan

Via Kyoko Holden

This is a popular Japanese dish that is also sometimes called Japanese pancakes or Japanese

pizza. However, it's quite different from both pancakes and pizza. The name is derived from the

word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or

cooked" (cf. yakitori and yakisoba). Okonomiyaki is mainly associated with Kansai or Hiroshima

areas of Japan, but is widely available throughout the country. Toppings and batters tend to

vary according to region.

Ingredients! 1 cup (120 g) flour

! 3/4 cup (180 mL) (katsuo dashi) stock or water! 2 eggs

! Cooking oil! 2 cups shredded cabbage (or other leafy green of your

choice)

! Nagaimo (Japanese potato)

Toppings

! Japanese mayonnaise (tastes quite different than American mayonnaise)

! Okonomiyaki saucel

! Seaweed flakes

! Katsuo (Bonito) flakes

DirectionsPrepare your cooking surface. If you have a griddle, use that. If not, a

skillet will work fine. Add a small amount of cooking oil and heat to

medium-high heat.

Mix the ingredients until there are no batter lumps. Some people mix it all

at once, and others mix the batter first (flour, stock and eggs) then add

the other ingredients. You can use just about anything you like. Cabbageis the only constant, though you don't even need to use that if you'd prefer

something like lettuce or spinach.

Cook the meat or seafood (if preferred). Pour about half of this mixture

onto your cooking surface. It should be about an inch thick. Top with

cooked meat and other toppings. Add another thin layer of batter.


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Cook for about ten minutes, or until side starts to get dry. Flip and cook for six minutes. Flip

once more and cook for another six minutes, if necessary.

Add toppings, cut and serve.


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Egg Rolls (Cha Gio)Vietnam

Via Juliana Hado

From start to finish, its about a two hour endeavor but well worth the time and effort. It takes

even less time if you enlist the help of your friends and family!

Ingredients! Ground pork

! Peeled and shredded carrots

! Garlic cloves! Dried vermicelli noodles

! Dried black fungus (mushrooms)

! Black pepper

! Fish sauce! Egg roll wrappers (rice paper)

! Frying oil vegetable, corn, or canola! Sweet sauce

DirectionsSoak vermicelli noodle and black fungus in a bowl of warm water, then drain them. Put garlic,

vermicelli, and black fungus in a food processor. Pulse grind until all ingredients are integrated.

Using a large mixing bowl, transfer all ingredients from the food processor and combine with

ground pork and shredded carrots. Add black pepper and fish sauce. Use hands to mixingredients together.

Fill a shallow dish with warm water. Dip rice paper in the warm water. Place wet rice paper on a

clean plate and let it dry a little bit and become softer. Get 1 "tbsp of the mixed ingredients

(stuffing) and lay on the lower edge of rice paper, leaving a 1 inch edge. Fold the egg roll: start

with two edges left and right, then fold the lower 1 inch edge over the stuffing, and roll up to

the top edge.

Heat oil in a large, deep frying pan over medium heat. Place egg rolls in hot oil that bubbles

gently. Make sure they do not stick to each other in the pan. Fry until they turn golden brown

and the skin is crispy. Place them on layers of paper towels to dry. Serve with sweet dipping

sauce.


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Sliced Baguette with Radishes andAnchovy ButterFrance

Via Jeff McAdams

The flavours in this recipe compliment each other beautifully. The anchovies do not impart

flavour so much as they do richness and depth of flavour which is what makes a simple recipetaste complex. Works great as an appetizer or with a pasta or salad with sauteed shrimp.

Ingredients! 3 sticks unsalted butter, room temperature

! 4 to 5 anchovy fillets, finely chopped! 6 Tbsps chopped fresh chives

! Coarse kosher salt

! 3 baguettes sliced into "inch thick slices! ~30 radishes, thinly sliced on diagonal

! Additional chopped fresh chives (for garnish)

DirectionsMix butter, 3 chopped anchovy fillets, and 3 tablespoons

chopped chives in bowl, adding more chopped anchovy to taste, if desired. Season with salt and

freshly ground black pepper.

Toast baguette slices.

Spread anchovy butter over 1 side of each baguette slice. Top each baguette slice with radish

slices, overlapping slightly to cover bread. Sprinkle a bit of salt over, and then garnish with

additional chopped chives and serve.


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Potage Parmentier (Leek and PotatoSoup)France

Via Jeff McAdams

Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also

versatile as a soup base; add water cress and you have a water-cress soup, or stir in cream andchill it for a vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower,

broccoli, or anything else you think would go with it, and vary the proportions as you wish.

Ingredients! Large stock pot! 3 lbs. or 10-12 cups peeled, diced

potatoes

! 3 lbs. or 10-12 cups thinly sliced leeksincluding the tender green

! 6 quarts of water

! Big pinch of salt! 12-18 tablespoons whipping cream

! Big handful of chopped parsley

! White pepper to taste

! Salt to taste

DirectionsSimmer the vegetables, water, and salt together, partially covered, for 40-50 minutes or until thevegetables are tender.

Mash the vegetables in the soup. Correct seasoning with white pepper and salt. Set asideuncovered until just before serving, then reheat to a simmer.

Take off of heat and just before serving, stir in the cream by spoonfuls. Pour into tureen or soup

cups and decorate with the herbs.


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Chou-Fleur A La Mornay, Gratine(Cauliflower au gratin with Cheese)France

Via Jeff McAdams

This is a major hit at holiday dinners not only because it tastes great, but because it can be

prepared way ahead of time and popped into the oven 30 minutes before dinner!

Ingredients! 3 heads Cauliflower, cut into flowerets

! 8 Tbs flour

! 8 Tbs butter

! 6 Tablespoons white bread crumbs! Decent sized baking dish, about 2 inches deep,

and approx. 12x16

! Salt and pepper

! 4-6 cups whole milk

! Pinch of nutmeg

! 8 oz. Extra sharp white cheddar, grated

DirectionsPreheat oven to 375 F.

In a sauce pan, melt butter. When butter is foaming, but not brown, add flour. Stir for a couple of

minutes, cooking out the flour. Add cold milk, in small amounts at first, stirring vigorously with a

whisk. Make sure sauce is not lumpy. Bring bchamel to boil. Turn down heat, and season with

salt, pepper, and nutmeg to taste. Off heat stir in #grated cheese. Set Mornay sauce aside.

Blanche cauliflower in boiling salted water until just about cooked (9-12 min.) Drain, and refresh

with cold water.

Pour cauliflower into baking dish. Pour most of mornay sauce over cauliflower. Sprinkle layer of

cheese over top. Add more mornay sauce over this. Add rest of cheese, and top with bread

crumbs. Dribble a little melted butter over the top at the end. Cover with wax paper, and set

aside until 30 min. before serving.

Uncover and place in upper third of oven. Warm through and let top brown lightly. Serve

immediately.


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Kimchi PancakesKorea

Via Younhee Lee

These Korean-style pancakes are served spicy, not sweet, and are one of the easiest Korean

dishes to make.They're great for getting rid of overly-fermented kimchi!

Ingredients! Kimchi Cabbage

! Pancake Powder Mix

! Ottogi Frying Mix

! Water

! Egg

! Oil! Chili pepper

! Onion

! Crushed Garlic

DirectionsChop up the Kimchi cabbage. Mix together the water, egg, pancake mix powder, Kimchi, onion,

chili pepper, crushed garlic until there are no batter lumps.

Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each

pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightlybrowned, flipping once, 3 to 5 minutes per side. Season to taste with salt.

Serve and enjoy!


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Idli with SambarIndia

Via Hemalatha Sundaramoorthi

Idli is normally eaten as breakfast along with Chutney or Sambhar. It is made by steaming batter

especially made from pulses. Its commonly available food fast food anywhere in India,

especially in the states of South India.

Ingredients

Idli! 2 cups of rice! #cup of lentils (Urad dal)

! Salt

Sambar! 3 cups of lentils (toor dal)

! A little bit of Turmeric powder

! Water

! 1 chopped onion! 4 red chilies

! 2 diced tomatoes

! Chopped carrots! Chopped potatoes

! Chili powder

! Salt! Water

! 2 tsp of Sambar powder

DirectionsIdli:Soak the rice with the lentils for about 8hrs.

Grind to the required consistency. Allow it to ferment at room temperature for about 12 hrs.

Add salt to the batter, mix well, and pour onto greased idli plates and steam cook for about 15

mins.

Sambar: Cook 3 cups of lentil (toor dal) with the turmeric powder and water in a pressure

cooker. Allow one whistle.

Heat a table spoon of vegetable oil separately in a frying pan. Add a tea spoon of mustard

seeds to the oil and allow it to splutter. Add chopped onion and red chilies and fry them until the

onions turn golden brown. Add the tomatoes and fry them as well. Add cut veggies like carrot,

potatoes, chili powder, salt, and a little bit water and allow it to cook.


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Add the cooked lentil dal and adjust the salt level. Add the Sambar powder. Allow for the whole

content to boil to the correct consistency.


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MofongoCuba

Via Victor Johnson

Mofongo is essentially a mashed mound of plantains into which a combination of seafood, meat,

or vegetables is added. It can be served as a side dish or a main course accompanied typicallyby beans and rice.

Ingredients

Chicken! 1 tablespoon olive oil, divided

! 5 pounds skinless, boneless chicken

breast, cut into bite-sized pieces

! 1 cup chopped onion! 1/4 cup minced fresh cilantro

! 1/4 cup minced fresh culantro

! 1 teaspoon salt

! 3 garlic cloves, minced

! 1 (15-ounce) can tomato sauce

Mofongo! 6 green plantains, peeled and cut into 1-inch pieces (about 3 pounds)

! 2 teaspoons salt, divided

! 3 garlic cloves, minced

! 3/4 cup fat-free, less-sodium chicken broth

! 6 tablespoons olive oil, divided

DirectionsChicken: Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of

chicken; saut 8 minutes or until browned. Remove chicken from pan. Repeat procedure with 1

1/2 teaspoons of oil and remaining chicken. Return chicken to pan; stir in onion and next 5

ingredients (through tomato sauce). Bring to a boil; cover, reduce heat, and simmer 20 minutes

or until chicken is done. Keep warm.

Mofongo:Place plantains and 1/2 teaspoon salt in a large Dutch oven. Cover with water to 1

inch above plantains; stir to dissolve salt. Let stand 20 minutes. Drain plantains, and return to

pan. Cover plantains with water to 1 inch above plantains. Bring to a boil over high heat.


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Reduce heat, and simmer 20 minutes or until tender. Drain plantains; return to pan. Mash

plantains with a potato masher. Stir in 1 1/2 teaspoons salt, bacon, garlic, and broth. Shape

plantain mixture into 24 (1/2-inch-thick) patties.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 8 patties; cook 3

minutes on each side or until browned. Repeat procedure twice with remaining patties and oil.

Serve chicken mixture over patties and enjoy!


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Red RiceCuba

Via Victor Johnson

This is served with the Mofongo recipe!

Ingredients! 2 1/2 cups chicken broth or 2 1/2 cups water

! salt

! 2 tablespoons vegetable oil or 2 tablespoons olive oil

! 1 1/2 cups white rice, preferably medium-grain

! 1 small white onion, chopped

! 2 garlic cloves, peeled and finely chopped

! 1 tablespoon fresh lime juice! 3 tablespoons roughly chopped fresh flat-leaf parsley,

for garnish

DirectionsIn small saucepan or microwave oven, heat broth or water until steaming. Stir in about 3/4

teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water. Cover and

keep warm.

In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat. When hot,

add raw rice and onion and stir regularly until grains have turned from translucent to milky-white,4-5 minutes. Add garlic and stir for a few seconds, until fragrant. Do not let grains brown. Add

the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the

side of the pan. Cover and cook over the lowest heat for 15 minutes--temperature should be low

enough that only the slightest hint of steam escapes lid.

Remove pan from heat and let stand covered for 5 minutes. Uncover and test a grain of rice: if

still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all

liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat. When rice

is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

Substitution: 1 cilantro instead of parsley 2 red onion instead of yellow

Addition:Achiote paste into the the chicken broth


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Kheer (Rice Pudding)Nepal

Via Shilpa Bajracharya

This is a very flavorful rice pudding made with coconut milk, raisins and nuts. It's delicious and

very easy to make!

Ingredients! Long grained rice

! Milk

! Cardamom powder! Heavy cream

! Condensed milk

! 1 teaspoon salt

! Sugar! Unsalted pistachios, almonds,

cashews

DirectionsCombine the milk, rice and cardamom powder in a heavy-bottomed pot. Bring it to a boil. Lower

the heat and reduce the milk. Then add condensed milk and heavy cream. This might take up to

1-1 $hours. Adds the nuts and sugar mix well and then turn off the heat.

Serve hot or cold and enjoy!


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Pol Roti (Coconut Flat Bread)Sri Lanka

Via Zaynab Wazeer

Sri Lankan coconut roti is simple to make with handy ingredients. The soft texture will just melt

in the mouth!

Ingredients! 250g flour

!

! 1 tbsp butterScraped coconut

! Salt to taste

DirectionsMix all the ingredients in a bowl. Next, add

water little by little so that all the ingredients come together to form a dough. Take care not to

get it too wet, but if it does becomes wet, add a little bit of flour.

Knead the dough and break into balls of about 2" in diameter. Flatten on a floured board or plate

using rolling pin.

Cook on a heated pan till golden brown on both sides under medium heat.

Serve hot!


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Chili Onion SambalSri Lanka

Via Zaynab Wazeer

Ingredients! 1 onion finely chopped

! 3 tbsp chili powder (Reduce theamount if you dont wan

! t everyone to turn red in the face!)

! Salt

! 1/2 tomato1 green chili

! 1 lime

! Maldive fish (optional)

DirectionsMix all the ingredients together except the lime. Finally add lime and mix. If this is done in a

grinder or a food processor, the tomato and the chili pieces are usually excluded.


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Dhal Curry (Lentil)Sri Lanka

Via Zaynab Wazeer

Ingredients! 1 cup of Mysoor Dhal

! 1tsp curry powder

! 1 clove of garlic

! Salt to taste

! 1/4tsp sugar

! 1tsp chili powder

! 1/2 onion

! 1/2 cup coconut milk

! 1/4tsp turmeric powder if desired.

(optional)

DirectionsPut mysoor dhal in a saucepan and add 2 cups of water. Next add all the other ingredients

except for the salt and coconut milk.

When the mysoor dhal is kind of boiled and comes to a sauce-like condition, add the coconut

milk and leave it for about 5 mins under medium heat.

If desired, sprinkle some fried onions and garlic together with mustard seeds to make the curry

taste better. Finally add salt to taste and enjoy!


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Enchiladas de Pipian (Pumpkin seed)Mexico

Via Vernica Prez Rosas

Pipian is a grand and quite ancient dish of Mexican cuisine, and this dish is no exception. Also,

chicken is often featured in Mexican cooking and is especially popular as an enchilada filling.

Ingredients

Shredded Chicken! 2 lbs. chicken breast

! Half small onion

! 1 garlic clove

! 1 teaspoon salt

Enchiladas! 2 Lb. corn tortilla

! 5 Oz. of pumpkin seeds

! 6 Serrano pepper

! Half medium onion

! 2 Lb. shredded chicken (Cheese can be a substitute for vegetarians)

! 1 cup of oil

! 1 1/2 cup of water

! "cup sour cream

! Crumbled Mexican cheese (queso fresco)! 1 large avocado

! 1 can of whole black beans

DirectionsChicken: Boil all ingredients in enough water in medium heat about "hour. Let it cool down,

then remove chicken from the pot and shred it using a fork.

Sauce: Boil Serrano pepper.

In a large skillet toast pumpkin seeds over lower heat, shaking pan, until golden brown

In a blender or food processor grind the toasted pumpkin seeds. Add Serrano pepper and 1 cup

of water and blend until smooth.

Put 3 spoons of oil in a large skillet, fry the onion then remove it. When golden brown, pour the

mixture in the skillet. Bring it to a boil, then reduce heat to a simmer. Leave uncovered about 10

minutes.


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Fried Beans: Drain the beans. Put 3 spoons of oil in a large skillet, fry the onion then remove it

when golden brown. Add the beans and smash it using a potato smasher and add "cup ofwater. Bring it to a boil, then reduce heat to a simmer. Leave uncovered about 5 minutes.

Enchiladas: Put enough oil in a large skillet on medium heat. Fry tortillas one by one. Dip each

tortilla into the sauce, take them out from the sauce, and put a spoon of shredded chicken in the

center. Roll it as a taco. Place them onto a large plate and pour the remaining sauce on top.

Garnish with sour cream, crumbled cheese and avocado slices. Serve with beans and enjoy!


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RosettesNorway

Via Melissa Mayer

Rosettes are special crisp, tender pastries that are traditional in Scandinavia. This recipe makes

for about 12-20 servings!

Ingredients! 2 eggs

! 1/4 tsp salt

! 1 Cup flour

! 1 tsp sugar

! 1 Cup milk

DirectionsBeat eggs, salt, sugar slightly until mixed. Fry in hot

oil (365-375). Don't get batter over irons (rosette irons can be purchased online or most

kichenware stores). Put in hot oil until bubbles go away. Lay them on a cooling board and then

sprinkle with powdered sugar. (You can also do cinnamon sugar or other sprinkles!)

.


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Chicken CurrySri Lanka

Via Shiyan Fernando

Based on a traditional Sri Lankan family recipe, this curry is spicy and full of flavor. Try this

recipe and you will love it! Serve with basmati or jasmine rice and any other curried dish.

Ingredients! 3 (6 ounce) boneless skinless chicken breasts

! 2 tablespoons white vinegar

! 1 teaspoon tamarind juice (optional)

! 1/4 cup Madras curry powder

! 1 tablespoon salt, or to taste

! 1 teaspoon ground black pepper! 2 tablespoons coconut oil

! 1 red onion, sliced

! 4 green chile peppers, halved lengthwise

! 8 green cardamom pods

! 6 whole cloves

! 12 curry leaves

! 1 teaspoon fresh ginger root, crushed

! 1 (2 inch) cinnamon stick, broken in half

! 3 cloves garlic, minced

! 1/2 cup water

! 1 1/2 tablespoons tomato paste

! 3 tablespoons roasted Madras curry powder

! 1/2 (14 ounce) can coconut milk

DirectionsCut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry

powder, salt, and pepper in a bowl. Add chicken and toss to coat.

Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green

chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has

softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue

cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in

the garlic and cook for an additional minute.

Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked

through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.


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Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the

coconut milk may curdle.)


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Kankun DevilSri Lanka

Via Shiyan Fernando

This Kankun devil stir fry is very popular in the Rathnapura - Godakawela area. Enjoy with any

rice and curry meal, or even with Buriyani!

Ingredients! Bunch of fresh Kankun (washed and drained)

! 2 large sized onions

! 100 grams Kunisso

! 2 Tbsp of chili pieces

! 1 or 2 Tbsp of Soy sauce

! 3 Tbsp oil! Salt

DirectionsHeat the oil in a large frying pan when ready add chopped onions and brown it slightly. Add the

kunisso (washed and dried), and the chili pieces and toss it until cooked or tempered. Add the

Kankun (nicely cut into small size of your choice) and a dash of salt and the soy sauce and

temper until it becomes a really green looking temparadu veggie. Take off from the heat and

enjoy!

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150956 Recipe Booklet