2012 COOKBOOK - Office of International Services · 2012 COOKBOOK . With Much Appreciation to: ... Puto with Cheese 3 ... First make the dough: mix salt into flour,

2012 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) Japanese Student Association Kazakh Student Association 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 Damian Esposito, Executive Chef, IMU Catering, and the IMU Catering staff for preparing some of these wonderful recipes for the 2012 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 2012 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 Ingredients: 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. Olive Market 2610 E. 10th St Bloomington, IN 47408 812-332-1770 Sahara Mart East 2611 E. 3rd Street Bloomington, IN47401 812-339-6222 http://saharamart.com/ Sahara Mart Downtown 106 E. 2nd Street Bloomington, IN 47401 812-333-0502

http://saharamart.com/ Saraga Oriental Market 1305 S. College Mall Road Bloomington, IN 47401 812-330-1821 http://www.saragamarket.com/ Long Ship International Market 2038 N. Walnut Street Bloomington, IN 47404 812-339-7988

Table of Contents

African Student Association

Chin Chin 1

Asian American Association

Goi Con 2

Filipino Student Association

Puto with Cheese 3

Hong Kong Student Association

Spicy Curry Fish Balls ................................................................................................ 4

Indian Student Association

Vegetable Puff……………………………………………………………………………………………………. 5

Indonesian Student Association (PERMIAS)

Martabak Telor 6

Japanese Student Association

Teryaki Chicken………………………………………………………………………………………………… 7

Kazakh Student Association

Orama Dressing 8

Korean Student Association

Kalbi 9

Latinos Unidos of Indiana University (LUIU)

Pupusa 10

Malaysian Student Association

Kuih Kosui 11

Pakistani Student Association

Saviyaan 12

Saudi Arabian Student Association

Saleeg………………………………………………………………………………………………………………… 13

Singapore Student Association

Rojak 14

Taiwanese Student Association

Scallion Pancake 15

Thailand Student Association

Pad See-Ew……………………………………………………………………………………………………….. 16

Turkish Student Association

Kofte 17

Uzbek Student Association

Palov………………………………………………………………………………………………………………….. 18

Vietnamese Student Association

Fried Rice with Chicken and Pineapple…………………………………………………………….. 19

Submitted By: . Website: . E-mail: .

Ingredients About the Recipe…

Directions Type of Food

Country/Region Represented

Event or Time Typically Served

Nigerian Chin Chin

African Student Associationhttp://www.indiana.edu/~iuasa/

[email protected]

Quantity Name of Ingredient1 kg Plain Flour75 mL milk200 g granulated sugar125 g margarine2 tsp ground nutmeg

vegetable oil (for frying)

Chin chin is a popular appetizer or snack in Nigeria and West Africa.

the milk and sugar in a bowl and leave to soak. 2.In a separate bowl, mix the ground nutmeg and flour, then rub the margarine into the flour till it has mixed well with the flour, leaving no lumps. 3.Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved. 4.Place the dough on a flat surface and start kneading gently with a dough roller. 5.When the dough is flat, cut into 1 inch square pieces. 6.Deep-fry in hot vegetable oil. 7.While frying, continuously stir the chin chin till you get a golden brown color. 8.Scoop the fried pieces onto a flat tray to dry and cool

Appetizer

Nigeria/ West Africa

Chin chin is typically served as an appetizer before dinner.

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Directions

Type of Food



Orama

Kazakh Student Association at IUWebsite Address

[email protected]

3 cups All‐purpose Flour

1 tsp Salt

1 cup Water

2 lbs Lamb/Beef tenderloin or sirloin meat

0.5 lb Squash

3 Medium onions

1 tsp Black pepper, ground

1 tsp Salt

1 qt Water (for steaming)

Steamer to prepare

Orama is a very tasty type of entreecommon for all Kazakhstan. While being

really easy to cook, it goes best on a late fallto winter table, when hot steamed food fits

the meal perfectly.The recipe represented here is usually theoption chosen in the southern parts of the

country, where squash is used morecommonly. However, in some parts of the

country, squash can be substituted forpotatoes, zucchinis and other types of fall

vegetables.

1. First make the dough: mix salt into flour, then graduallypour water while mixing dough. Add flour if needed ‐ thefinished dough should be thick enough not to stick to yourfingers. Cover the dough with a bowl turned upside down, letit sit for about 15 minutes.

2. Make the stuffing: dice meat, squash and onions in piecesof approximately 1/4 inch (you might want to use a pulseblender, but try avoiding grinding everything until fine ‐ thatwould not taste as good). Mix the meat with vegetables andadd salt and pepper to taste.

3. Now take the dough and roll it out with a rolling pin on atable, making a round thin sheet (the thinner the better). Note: With the amount of ingredients listed you may end upwith two rolls of about 3/4 of size of a "full‐sized" one. Justmake two and fit them onto the steamer!

4. Spread the stuffing evenly on the sheet, leaving just about1/2 inch from the edge.

5. Roll the dough up, making the width of the roll of about2‐3 inches and flattening it as you go.

6. Grease the upper pot of the steamer with vegetable/cornoil and curl the roll on it more or less evenly.

7. Pour the water for steaming in the lower pot of the steamerand bring it to boiling while covered.

8. When water has started boiling, set the upper pot on thelower and cover it with the lid; reduce the heat to mediumhigh and cook for 40 minutes. 9. Renders 8-9 servings. Best served greased with butter and cutinto 2 inch pieces.

Entree (Main Dish)

Kazakhstan (Southern part)

Afternoon (lunch or dinner), sometimesserved at parties and holidays

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Sweet Vermicelli (Saviyaan)

Pakistani Students Organizationwww.indiana.edu/~psa

[email protected]

Quantity Name of Ingredient2 tbsp light olive oil125 g brown rice vermicelli750 ml semi-skimmed milklarge pinchsaffron threads 1/2 tbsp cardamom seeds (crushed) 1/2 tbsp6 tbsp golden caster sugar200 g raisins100 g mixed nuts (to serve)

A famous sweet dish often served after a heavy meal.

1. Heat the oil in a heavy-based saucepan. 2. Break the vermicelli into 4 cm lengths and place it in the pan. 3. Stir-fry over a gentle heat for 4-5 minutes until lightly golden, then pour in the milk and bring it to the boil. 4. Add the saffron, cardamom and sugar and cook and stir over a medium heat for 15-20 minutes until thickened. 5. Stir in the raisins, stir and cook for 2-3 minutes, then remove from the heat. 6. Transfer the mixture into individual bowls, allow to cook and chill for 3-4 hours. 7. Sprinkle over the nuts and serve immediately.

Dessert

Pakistan

Events, used as a delicacy

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Rojak

1 (12- or 14-ounce) block extra firm tofu2. tablespoons tamarind pulp 2 tablespoons apple cider vinegar2 teaspoons palm sugar or brown sugar1/2 teaspoon sambal oelek (or more, to taste)1/4 teaspoon kosher salt 1 cucumber, peeled and cut into chunks or slices1 apple, cut into chunks or slices11

unsalted or lightly salted peanuts, crushedpineapple cuted

Fry the tofu: Cut tofu into 1-inch cubes and gently press between clean kitchen towels or paper towels to absorb excess moisture. Add 1/2-inch oil to a skillet and heat over medium-high. Oil should be hot enough that a small piece of tofu sizzles but does not burn. Fry the tofu cubes in a single layer until crispy on all sides. This may need to be done in batches. Drain and cool on a towel-lined plate. Make the dressing: Whisk together the tamarind, vinegar, sugar, sambal, and salt. Assemble the salad: Toss the cooled tofu, cucumber, apple, jicama, pineapple, and half of the peanuts together in a large bowl and toss with the dressing. Garnish with remaining peanuts and serve immediately.

Appetizer

Singapore

Snacks

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Pad See-Ew

Thai Students Associationhttp://www.indiana.edu/~thai/

[email protected]

1 Egg, beaten1 tbsp Dark soy sauce2 tbsp Soy sauce1 tbsp White sugar, or more to taste1 tsp Chile-garlic sauce (such as Sriracha®)1 tbsp Olive oil1 tbsp Chopped garlic6 ounces Chicken tenders, cut into bite-size pieces16 ounce Frozen broccoli1 lbs fresh flat rice noodles

Pad See-Ew is a sweet noodle dish that

remains one of Thailand's most popular dishes. This dish was originated from Northen part of

Thailand.

'Pad See-Ew' literally means ‘stir fried soy sauce’. In Thailand, it’s usually served with thinly sliced pork or chicken and Chinese

Broccoli. Rarely do you see other vegetables.

1. Stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. Remove from heat and set aside. 2. Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. 3. Stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. 4. Add the noodles and stir until all the ingredients are evenly mixed. 5. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken. 6. Push the chicken mixture to the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scram 7. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with the sesame seeds and red pepper flakes to serve.

Entree (Main Dish)

(Recipe Yield 12 servings)

Thailand

All seasons

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Documents

2012 COOKBOOK - Office of International Services · 2012 COOKBOOK . With Much Appreciation to: ... Puto with Cheese 3 ... First make the dough: mix salt into flour,