2013 COOKBOOK - Office of International Services Student Association ... Finding the uncommon ingredients that some of these recipes feature is part of the fun! ... wedding or festival

2013 COOKBOOK

With Much Appreciation to:

Recipe CommitteeTalia Corley

Christina FidelJune Park

Lizzie PlantKaitlyn YoderMischa Zentz

Becca Zuppann

AuthorsAfghan Student AssociationAfrican Student AssociationAsian American AssociationChinese Student AssociationFilipino Student Association

Hong Kong Student AssociationIndian Student Association

Indonesian Student Association (PERMIAS) Korean Student AssociationLatino Student Association

Malaysian Student AssociationPakistani Student Association

Saudi Arabian Student AssociationSingapore Student AssociationTaiwanese Student AssociationThailand Student AssociationTurkish Student AssociationUzbek Student Association

Vietnamese Student Association

2012 IU World’s Fare SponsorsUnion Board

Office of the Vice President for International AffairsOffice 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 Market2610 E. 10th St

Bloomington, IN 47408812-332-1770

aztecamarketbloomington.com

Sahara Mart East2611 E. 3rd Street

Bloomington, IN47401812-339-6222

saharamart.com

Sahara Mart Downtown 106 E. 2nd Street

Bloomington, IN 47401812-333-0502

saharamart.com

Saraga Oriental Market1305 S. College Mall Road

Bloomington, IN 47401812-330-1821

saragafood.comsaragamarket.com

Table of Contents

Afghan Student AssociationBolanee ................................................................................................................................................................................5Jalebi ....................................................................................................................................................................................6Pilaf ......................................................................................................................................................................................7

African Student AssociationJollof Rice .......................................................................................................................................................................8Puff Puff..........................................................................................................................................................................9

Asian American AssociationCalifornia Rolls .............................................................................................................................................................10Pandan Waffle ..............................................................................................................................................................11Tempura Shrimp ..........................................................................................................................................................12

Chinese Student & Scholar AssociationDong Po ........................................................................................................................................................................13Peking Pork Chops .......................................................................................................................................................14Shui Zhu Yu ..................................................................................................................................................................15

Filipino Student AssociationMaja Blanca ..................................................................................................................................................................16Pork Adobo...................................................................................................................................................................17Sinigang........................................................................................................................................................................18

Hong Kong Student AssociationLittle Bowl Fins ............................................................................................................................................................19Soy Sauce Fried Noodles ..............................................................................................................................................20Stir Fried Rice Noodles with Beef ................................................................................................................................21

Indian Student AssociationChicken Tikka...............................................................................................................................................................22Kaju Katli ......................................................................................................................................................................23Pakoras .........................................................................................................................................................................24

Indonesian Student AssociationIndonesian Fruit Soup..................................................................................................................................................25Semur Daging ...............................................................................................................................................................26Stir-Fried Greenbean and Egg ......................................................................................................................................27

Korean Student AssociationDdukgalbi .....................................................................................................................................................................28Hobakjuk ......................................................................................................................................................................29Yujacha .........................................................................................................................................................................30

Latinos UnidosAgua de Jamaica ...........................................................................................................................................................31Chicken Empanadas .....................................................................................................................................................32Tostones .......................................................................................................................................................................33

Malaysian Student AssociationSagu Gulu Melaka.........................................................................................................................................................34Sweet Sour Fish............................................................................................................................................................35Vegetable Spring Roll....................................................................................................................................................36

Pakistan Student AssociationButter Chicken..............................................................................................................................................................37Chicken Tikka...............................................................................................................................................................38Pakora...........................................................................................................................................................................39

Saudi Student ClubMaasoob .......................................................................................................................................................................40Mogalgal .......................................................................................................................................................................41Toot Drink ....................................................................................................................................................................42

Singapore Student AssociationBandung .......................................................................................................................................................................43Fresh Popiah Rolls .......................................................................................................................................................44Lychee with Nata de Coco ............................................................................................................................................45

Taiwanese Student AssociationBoba Milk Tea...............................................................................................................................................................46Braised Pork Rice..........................................................................................................................................................47Salt and Pepper Popcorn Chicken.................................................................................................................................48

Thai Student AssociationMoo Daet Diao .............................................................................................................................................................49Mu Ping ........................................................................................................................................................................50Sticky Rice ....................................................................................................................................................................51Thai Dried Chili Dipping Sauce ....................................................................................................................................52Thai Mango Sticky Rice ................................................................................................................................................53

Turkish Student AssociationBaklava .........................................................................................................................................................................54Coban Salata .................................................................................................................................................................55Turkish Meatballs.........................................................................................................................................................56

Union Board - USAApple Pie ......................................................................................................................................................................57Chicken Pot Pie.............................................................................................................................................................58Mac n Cheese................................................................................................................................................................59

Uzbek Student & Scholar AssociationBird Tongue ..................................................................................................................................................................60Palov.............................................................................................................................................................................61Somsa ...........................................................................................................................................................................62

Vietnamese Student AssociationCorn Sweet Soup ..........................................................................................................................................................63Hoa ..............................................................................................................................................................................64Qua Dam ......................................................................................................................................................................65Shrimp and Pork Dumplings ........................................................................................................................................66

Table of Contents

Afghan Student AssociationBolanee ................................................................................................................................................................................5Jalebi ....................................................................................................................................................................................6Pilaf ......................................................................................................................................................................................7

African Student AssociationJollof Rice .......................................................................................................................................................................8Puff Puff..........................................................................................................................................................................9

Asian American AssociationCalifornia Rolls .............................................................................................................................................................10Pandan Waffle ..............................................................................................................................................................11Tempura Shrimp ..........................................................................................................................................................12

Chinese Student & Scholar AssociationDong Po ........................................................................................................................................................................13Peking Pork Chops .......................................................................................................................................................14Shui Zhu Yu ..................................................................................................................................................................15

Filipino Student AssociationMaja Blanca ..................................................................................................................................................................16Pork Adobo...................................................................................................................................................................17Sinigang........................................................................................................................................................................18

Hong Kong Student AssociationLittle Bowl Fins ............................................................................................................................................................19Soy Sauce Fried Noodles ..............................................................................................................................................20Stir Fried Rice Noodles with Beef ................................................................................................................................21

Indian Student AssociationChicken Tikka...............................................................................................................................................................22Kaju Katli ......................................................................................................................................................................23Pakoras .........................................................................................................................................................................24

Indonesian Student AssociationIndonesian Fruit Soup..................................................................................................................................................25Semur Daging ...............................................................................................................................................................26Stir-Fried Greenbean and Egg ......................................................................................................................................27

Korean Student AssociationDdukgalbi .....................................................................................................................................................................28Hobakjuk ......................................................................................................................................................................29Yujacha .........................................................................................................................................................................30

Latinos UnidosAgua de Jamaica ...........................................................................................................................................................31Chicken Empanadas .....................................................................................................................................................32Tostones .......................................................................................................................................................................33

Malaysian Student AssociationSagu Gulu Melaka.........................................................................................................................................................34Sweet Sour Fish............................................................................................................................................................35Vegetable Spring Roll....................................................................................................................................................36

Pakistan Student AssociationButter Chicken..............................................................................................................................................................37Chicken Tikka...............................................................................................................................................................38Pakora...........................................................................................................................................................................39

Saudi Student ClubMaasoob .......................................................................................................................................................................40Mogalgal .......................................................................................................................................................................41Toot Drink ....................................................................................................................................................................42

Singapore Student AssociationBandung .......................................................................................................................................................................43Fresh Popiah Rolls .......................................................................................................................................................44Lychee with Nata de Coco ............................................................................................................................................45

Taiwanese Student AssociationBoba Milk Tea...............................................................................................................................................................46Braised Pork Rice..........................................................................................................................................................47Salt and Pepper Popcorn Chicken.................................................................................................................................48

Thai Student AssociationMoo Daet Diao .............................................................................................................................................................49Mu Ping ........................................................................................................................................................................50Sticky Rice ....................................................................................................................................................................51Thai Dried Chili Dipping Sauce ....................................................................................................................................52Thai Mango Sticky Rice ................................................................................................................................................53

Turkish Student AssociationBaklava .........................................................................................................................................................................54Coban Salata .................................................................................................................................................................55Turkish Meatballs.........................................................................................................................................................56

Union Board - USAApple Pie ......................................................................................................................................................................57Chicken Pot Pie.............................................................................................................................................................58Mac n Cheese................................................................................................................................................................59

Uzbek Student & Scholar AssociationBird Tongue ..................................................................................................................................................................60Palov.............................................................................................................................................................................61Somsa ...........................................................................................................................................................................62

Vietnamese Student AssociationCorn Sweet Soup ..........................................................................................................................................................63Hoa ..............................................................................................................................................................................64Qua Dam ......................................................................................................................................................................65Shrimp and Pork Dumplings ........................................................................................................................................66

Bolanee Afghan Student Association

Student Group Information

Website: Facebook.com/ afghanstudentassociationIndianaUniversity

Email: [email protected]

Type of Dish: Side dish

Represented Country:

Afghanistan

Serving Size (i.e., 4-6 people):

10

About the Recipe

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

Ingredients

Quantity (US measurements)

Name of Ingredient

5 packages Eggroll wrappers

4 to 5 Medium potatoes

1 tsp Salt

Frying oil

¼ Cup Water for sealing bolanee

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

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

diagonal from it. Pinch together the wrapper

all the way around and the bolanee will form a

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

paper towels under them to help remove the

excess oil.

6

Jalebi Afghan Student Association




Type of Dish: Dessert


Afghanistan


5-7 people

About the Recipe

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/specialoccassionrecipes/r/jalebi.htm

Ingredients


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

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

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.

4. Turn off fire, add the saffron strands and

cardamom and stir well.

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

oil and squeeze the batter into the oil into a

wiggly, randomly coiled circle. Squeeze out

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.

7

Pilaf Afghan Student Association




Type of Dish: Main Dish


Afghanistan


5-7

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


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

½ cup Golden raisins

½ cup Chopped almonds, toasted

Directions

1. In a large skillet, sauté 1/4 cup onions and

garlic in butter until tender. Stir in rice and

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

minutes or until rice is tender. Remove from

the heat; stir in raisins, almonds and remaining

onions.

8

Jollof Rice 2013

Website: www.indiana.edu/~iuasa/


Type of Food (appetizer, entrée, side dish, dessert, or

beverage):

Main dish

Country: Nigeria, Ghana, Togo, Liberia, Sierre Leone

Typically Served at This Event:

Served Anytime

Serving Size (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 Name of Ingredient

(US measurements)

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.

9

Puff Puff African Student Association


Website: www.indiana.edu/~iuasa/


Type of Dish: Appetizer


Nigeria


3 – 4 people

About the Recipe

Puff puff are like donut balls

Ingredients


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

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.

3. In a saucepan, heat broth and salt. Pour over

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.

10

Califorina Rolls Asian American Association


Website: www.indiana.edu/~aaa/


Type of Dish: Entrée


USA


24 pieces

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


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

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).

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.

7. Serve with cut ends up.

11

Pandan Waffles Asian American Association






USA


3 – 4 Waffle size

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


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

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.

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.

7. Serve.

12

Tempura Shrimp Asian American Association






USA


3 – 4 people

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


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

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.

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.

13

Dong Po (Chinese Pork Belly) IU Chinese Students & Scholar Association


Website: http://www.iucssa.com


Type of Dish: Entree


China


6

About the Recipe

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


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

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.

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

sugar, ginger, and spring onions in a large soup

pot or stockpot. Bring the mixture to a boil,

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.

14

Peking Pork Chops Chinese Students & Scholars Association






China


4 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


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

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.

3. Cover, turn to low and cook 4 to 6 hours, or

until tender.

4. Season with salt and pepper, if needed.

15







China


2 people

About the Recipe

"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!"

Ingredients


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

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

1. Stir egg white, ginger slices, cornstarch, and

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

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

16


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

Maja Blanca Filipino Student Association


Website: https://www.facebook.com/fsa.iub




Philippines


10

About the Recipe

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


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

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,

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.

4. Transfer into prepared pan and let cool until

firmly set.

5. Sprinkle toasted coconut topping on Maja

Blanca just before serving to retain crunch

texture.

18

Pork Adobo Filipino Student Association






Philippines


6

About the Recipe

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


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

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.

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.

7. Pour sauce over meat and serve over

milagrosa/jasmine rice.

19

Sinigang Filipino Student Association




Type of Dish: Appetizer / Soup


Philippines


10

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


Name of Ingredient

3 lbs Pork ribs, chopped in 1 in. pieces

2 T 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

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.

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.

5. Serve with sticky rice.

20

Little Bowl Fins Hong Kong Students’ Association


Website: http://www.indiana.edu/~hongkong


Type of Dish: Soup (Hot)


Hong Kong


4 to 6 people

About the Recipe

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.

Ingredients


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

Cornstarch for thickening

Seasoning:

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

Directions

1. Glass noodles, soaked to soften

2. Chinese mushroom, soaked to soften

3. Drain glass noodle, cut them into 2 inch

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.

10. Gradually add in thickener, when the soup

begins to boil.

11. Stir in egg white slowly.

12. Serve with pepper and vinegar.

21

Soya Sauce Fried Noodles Hong Kong Students’ Association




Type of Dish: Appetizer (Hot)


Hong Kong


3 to 5 people

About the Recipe

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


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

1 loose cup Bean sprouts

Generous sprinkle

Toasted sesame seeds

½ loose cup Chinese chives

Directions

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

over high heat.

5. Add all seasoning and continue to fry noodles

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.

22

Stir Fried Rice Noodles with Beef Hong Kong Students’ Association




Type of Dish: Soup (Hot)


Hong Kong


4 to 6 people

About the Recipe

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”

Ingredients


Name of Ingredient

1.1 lbs Flat rice noodles

5.25 oz Beef

½ Shredded onion

4.2 oz Bean sprouts, trimmed

To taste Shredded ginger

1 stalk Spring onion, chopped

Marinade:

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

Directions

1. Rinse beef and wrap dry with kitchen papers.

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

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

burn them. Add ginger and bean sprouts.

When the bean sprouts are softened, push the

onion and bean sprouts to the sides of pan if

it’s big enough, or dish them up if your pan is

too small. Increase heat to high. Toss in flat

noodles and stir fry until it’s really heated up.

Add seasoning. Remember to taste by

yourself. Add more light soy sauce if needed,

23

Stir Fried Rice Noodles with Beef Hong Kong Students’ Association

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

Chicken Tikka Indian Student Association


Website: N/A




India


10 people

Ingredients


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

2 tbsp Lime juice

1 ½ tsp Salt

¾ tsp Ground turmeric

½ tsp Garam masala

½ tsp Black pepper

¼ tsp Cayenne

5 lbs Skinless boneless chicken breast cut into 1 inch cubes

20 12 inch wooden skewers soaked in water

As needed Lime wedges for garnish

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

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.

4. Preheat broiler and brush a broiler pan lightly

with oil.

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

heat, turning until browned and cooked

through, 9 to 12 minutes total.

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.

25

Kaju Kati (Cashew Sweet) Indian Student Association


Website: N/A




India


10 people

Ingredients


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

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

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,

add them to the Cashew Powder in the mixing

bowl.

4. Add the Cardamom Powder and mix them all

well.

5. If you are using the Rose Essence, add the 2

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.

26

Pakoras (onion fritters) Indian Student Association


Website: N/A




India


20 – 24 individual servings

Ingredients


Name of Ingredient

2 cups Chickpea or gram flour

1 tbsp Crushed red pepper

¾ tsp Salt

½ tsp Baking powder

1 Green chili pepper, sliced

½ cup Cilantro leaves, chopped

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

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 (double)

cream and there should be air bubbles

throughout.

4. Once the oil is heated, carefully place in

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 with the remainder of the batter.

27

Indonesian Fruit Soup 2013

Website:

www.facebook.com/permiasbloomington


Type of Food: Beverage

Country: Indonesia


Typically served as an opening dish during the Muslim fasting

month.

Serving Size: 5 people

About the Recipe:

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 Cantaloupe / Melon (cut into round shape with melon baller)

3.5oz Seedless Red Watermelon (cut into round shape with melon baller)

3.5oz Seedless Grape (cut in half)

Cubed or shaved ice

Directions

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

and syrup into the water; stir well.

4. Add fruit and grass jelly / basil seeds into

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.

28

Semur Daging 2013

Website: www.facebook.com/permiasbloomington


Type of Food: Entrée

Country: Indonesia


Any

Serving Size: 5

About the Recipe:

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.

Ingredients


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)

½ tsp Ground clove

½ tsp. Ground nutmeg

½ tsp. Ground cinnamon

10 cloves Shallot

4 cloves Garlic

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

10 inch Lemongrass, cut into 2 inch long and smash

10 oz. Beef stock

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,

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

brown.

5. Add the beef stock into the pan; in a low heat,

let them simmer until the stock reduced and

the beef is tender.

6. Serve it warm.

29

Semur Daging 2013

30

Stir‐fried green bean and egg (Tumis buncis Telor) Indonesian Student Association

Website:

www.facebook.com/permiasbloomington


Type of Food: Side dish

Country: Indonesia


Any

Serving Size: 4-5

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

Directions

1. Slice green beans.

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

beans are not too hard to bite.

6. Serve (with white rice, if preferred).

31

Ddukgalbi Korean Student Association

Website: www.iubksa.com



beverage):

Entrée

Country: Korea


Korean dinners


1 person

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


Name of Ingredient

1lb Ground Beef

1 Small Size Onion

1(2.5oz) Carrot

3 Finely Chopped Green Onions

6 Garlic Cloves

4 tbsp Soy Sauce

1½ tbsp Sugar

2 tbsp Honey

1 tbsp Sesame Oil

½ tbsp Black Pepper

1 tbsp Cooking Wine

¼ tbsp Salt

Directions:

1. Chop the onion and carrot to prepare them for grinding. 2. 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

3. Slowly add some of the ground beef and grind it until they become like dough

4. 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

5. Kneed all of the ingredients for about 2 minutes, this will help blend the various tastes together along with a consistent texture

6. Take a golf ball sized piece of the beef mixture, make it round, and then flatten it

7. 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

8. Once the juice comes out from the meat, flip it over and press it with a spatula. Reduce the temperature to medium‐low

9. 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!

32

Hobakjuk (Pumpkin Soup) Korean Student Association




beverage):

Appetizer

Country: Korea


Korean dinners, snack


4 people

About the Recipe:

Hobakjuk is a famous Korean style of Pumpkin porridge, which is frequently used as an appetizer or a snack between meals.

Ingredients


Name of Ingredient

290g Pumpkin

400ml Water

2g Salt

12g Sugar

30g Glutinous rice flour

(Add more rows as needed)

Directions:

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)

33

Yujacha (Korean Citron Tea) Korean Student Association



Type of Food (appetizer, entrée, side dish, dessert, or beverage):

Beverage / dessert

Country: Korea


Korean dinners

Serving Size (example, 4-6 people):

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)

¼ cup Water

¾ cup Honey

Directions:

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.

34

Agua de Jamaica Latinos Unidos

Website:

http://mexicanfood.about.com/od/bebidasdrinks/r/aguahibiscus.htm



beverage):

Beverage

Country: Several countries in Latin America


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.

Ingredients


Name of Ingredient

2 quarts water

¾ to 1 cup sugar

1 cup Dried hibiscus flowers

½ Cinnamon stick

Orange or lime slices for garnish


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. Serve over ice with a slice of orange or lime.

35

Chicken empanadas Latinos Unidos

Website: https://www.facebook.com/pages/Latinos‐Unidos‐Indiana‐University/114170875355807

mail: [email protected]

Ingredients


Name of Ingredient

2 (8oz) Chicken breasts, boned and skinless

1 Small onion, quatered 1 Bay leaf Salt Water to cover 1 tablespoon Butter 3 cups + 1 tbsp Flour 1 c + ¾ C milk ½ c Minced onion 2 tea spoons Chopped garlic 2 tablespoon Finely chopped fresh parsley

leaves Dash Hot sauce 1 ½ tsp Salt ¾ tsp Baking powder 6 tbsp Lard 1 Egg Solid vegetable oil for deep-

frying

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.

Type of Food (appetizer, entrée, side dish, dessert, or beverage):

Entrée

Country: Latin American


Dinner


24 empanadas (10-12 people)

36

Tostones Latinos Unidos

Website: https://www.facebook.com/pages/Latinos-Unidos-Indiana-University/114170875355807


Type of Food: Side dish / Snack

Country: Puerto Rico/ Latin America


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

Name of Ingredient

measurements)

2 Green plantains

Oil (enough for frying)

salt

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.

37

Sagu Gula Melaka Malaysian Students Association

Website: http://www.indiana.edu/~msaiub


Type of Food (appetizer, entrée, side

dish, dessert, or

beverage):

Desert

Country: Malaysia


Desert for the main dish, usually served in restaurant or family

gathering Serving Size

(example, 4‐6 people): 4 people

About the Recipe:

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.

Directions:

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.

Ingredients

Quantity(US measurements)

Name of Ingredient

200g Pearl Sago

2 cups Coconut Milk

1 cup Water

4 Pandan leaves, cleaned and knotted

100g Palm Sugar

5 tbsp. Sugar

Salt

38

Sweet and Sour Fish Malaysian Students Association




beverage):

Entree

Country: Malaysia


Main dish eaten with rice, usually served in restaurant, family gathering


3 people

About the Recipe:

This recipe is one of the dishes that Malaysians eat with rice as the main dish.

Ingredients


Name of Ingredient

1 lbs. Tilapia (cut into 1 inch chunks)

1 tbsp. Soy sauce

1 tbsp. All‐purpose flour

2 cups Cooking oil

8 ounce Pineapple chunks (the juice is reserved)

1 Green bell pepper, diced

1 Onion, diced

1 ½ tbsp. Sugar

3 tbsp. Ketchup

1 tbsp. water

1 teaspoon Sesame oil 2 teaspoons All‐purpose flour 1 ½ cup Rice

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.

39

Vegetable Spring Roll Malaysian Student Association



Type of Food (appetizer, entrée, side

dish, dessert, or

beverage):

Appetizer

Country: Malaysia


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


Name of Ingredient

15 ply Spring Roll Pastry

1 cup Carrot (thinly sliced)

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)

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.

40

Butter Chicken Pakistan Student Association

Website: http://www.indiana.edu/~psa/

Email:


beverage):

Entrée

Country: Pakistan


Weddings and large events


4 people

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.

Ingredients


Name of Ingredient

4 pieces Boneless skinless chicken breasts, cut into bite size pieces

5 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

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 41

Chicken Tikka Pakistan Student Association


Email:


beverage):

Entree

Country: Pakistan


All events from casual to formal


6 people

About the Recipe:

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.

Ingredients


Name of Ingredient

1 lb Chicken breast, cubed

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

Directions

1. 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.

42

Pakora Pakistan Student Association


Email:


beverage):

Appetizer

Country: Pakistan


Dinners, weddings


6‐8 people

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.

Ingredients


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.

43

Maasoob Saudi Student Association

Website:

Facebook: http://www.facebook.com/groups/saudisinbloomington Instagram: Saudis_in_Bloomington


Type of Food Sweet

Country: Saudi Arabia


Breakfast in the Western/Hijaz region

Serving Size 3 people

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!

Ingredients


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

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

2. Take pits out of dates

3. Mix mashed banana with dates to make a homogenous

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

44

Mogalgal Saudi Student Association

Website:

Facebook: http://www.facebook.com/groups/saudisinbloomington

Saudis_in_BloomingtonInstagram:


Type of Food entree

Country: Saudi Arabia


Eid AlAdha (one of the Muslim religious holidays)

Serving Size 6 people

About the Recipe:

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.

Ingredients


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:

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

7. Keep mixing from time to time to avoid burning

8. Cook until well done

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)

10. Lay the meat mix over a bed of 2 open pita breads

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)

45

Toot Drink Saudi Student Group

Website:

Facebook: http://www.facebook.com/groups/saudisinbloomington Instagram: Saudis_in_Bloomington



beverage):

Beverage

Country: Saudi Student Association


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


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

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)

46

Bandung Singapore Student Association

Website:



beverage):

Beverage

Country: Singapore



8‐10

About the Recipe:

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. 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.

Ingredients


Name of Ingredient

1 cup Rose syrup

12/16 cup Evaporated Milk

5 cups Water

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

47

Fresh Popiah Rolls Singapore Student Association

Website:



beverage):

Entrée

Country: Singapore



5

About the Recipe:

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).

Ingredients Quantity (US measurements)

Name of Ingredient

12 oz Sole/cod fish fillets

1/12 cup Vegetable Oil

1/3 cup Roasted Peanuts

1 tbsp Minced fresh ginger

1 Small carrot, peeled and slivered

1 cup Peeled and slivered dark/red radish

2 cups Fresh mung/soy bean sprouts

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,

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.

2. Pulse the peanuts a few times in a food processor, until they

are crushed into a coarse powder. You can also achieve the

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 the remaining 1 tablespoon of oil in a wok over medium

heat. Add the ginger and stir‐fry for 10 seconds. Then add the

carrot and radish and stir‐fry for about 1 minute, or until

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. 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.

48

Lychee with Nata de coco Singapore Student Association

Website:



beverage):

Dessert

Country: Singapore



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


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. Open the canned whole lychees and empty it into

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

Boba Milk Tea Taiwanese Student Association

Website:



beverage):

Beverage

Country: Taiwan



4‐5

About the Recipe:

Ingredients


Name of Ingredient

1 cup Large black tapioca

1.5 cup Brown sugar

2 cup Milk

water

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.

50

Braised Pork Rice Taiwanese Student Association

Website:



beverage):

Entrée

Country: Taiwan



4‐6

About the Recipe:

Ingredients


Name of Ingredient

1200g/2.5 lb Pork belly

60g Dried fried scallion

20g Minced garlic

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

Directions:

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

51

Braised Pork Rice Taiwanese Student Association

consistency. (It shouldn’t be too thick or too watery)

5. When serving, put this on top of white rice.

52

Salt & Pepper Popcorn Chicken Taiwanese Student Association

Website:



beverage):

Appetizer

Country: Taiwan



4‐6

About the Recipe:

Ingredients


Name of Ingredient

1500 g/3.5 lb Chicken breast

A bunch Thai basil leaves

1 Egg

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

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)

6. Transfer the fried chicken out on a plate lined with

paper towels to soak up the excess oil

53

Salt & Pepper Popcorn Chicken Taiwanese Student Association

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

Moo Daet Diao Thai Student Association

Website:

Email: [email protected] or [email protected]


beverage):

Appetizer

Country: Thailand



4‐6

About the Recipe:

Another Thai classic. Sundried, deep fried, street style.

Ingredients


Name of Ingredient

2.2 lbs Pork lion, cut into long strips about ½ inch x ½ inch thick

3 Cloves Garlic, chopped fine

2 teaspoons Ground black pepper

3 teaspoons Coriander seeds, roughly crushed

4 tablespoons Sugar or Honey

½ tablespoons Salt

2 tablespoons Soy sauce

3 tablespoons Oyster sauce

2 tablespoons

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.

55

Mu Ping Thai Student Association

Website:



beverage):

Appetizer

Country: Thailand



6‐8

About the Recipe:

The ultimate Thai street food.

Ingredients


Name of Ingredient

4.5 lbs Pork shoulder, cut against the grain into ¼‐ to ½‐inch thick bite‐sized pieces

4 tablespoons Finely‐chopped cilantro roots (or stems)

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

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. Serve warm with sticky rice.

56

Sticky Rice Thai Student Association

Website:



beverage):

Side

Country: Thailand



4‐6

About the Recipe:

Ingredients


Name of Ingredient

3 cups Long‐grain Thai sticky rice


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

57

Thai Dried Chili Dipping Sauce Thai Student Association

Website:



beverage):

Dipping Sauce

Country: Thailand



4‐5

About the Recipe:

A must for Mooping and Moodaeddiew.

Ingredients


Name of Ingredient

¼ cup Thinly sliced shallots

¼ cup Finely chopped cilantro

½ teaspoon Galangal powder

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


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.

58

Thai Mango Sticky Rice Thai Student Association

Website:



beverage):

Dessert

Country: Thailand



3‐4

About the Recipe:

A classic typical Thai dessert for everyone who loves Mango!

Ingredients


Name of Ingredient

1 Cup Thai Sweet Rice (Sticky rice)

1‐2 Ripe Mangos

4‐5 Tbsp. Palm sugar or Brown sugar

¼ tsp. Salt

1 can Coconut Milk

Water

Directions:

1. Soak the rice in 1 cup water for 20-30 minutes,

OR up to 4 hours.

2. 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.

59

BAKLAVA Turkish Student Association

Website: http://www.indiana.edu/~tsa/



beverage):

Dessert

Country: Turkey



15

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


Name of Ingredient

1 (16 ounce) package

phyllo dough

1 pound chopped nuts (Walnuts or pistachios)

1 cup butter

1 cup water

1 cup white sugar

1 teaspoon vanilla extract

1/2 cup honey

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.

60

Coban Salata Turkish Student Association




beverage):

Salad

Country: Turkey



4 People

About the Recipe:

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


Name of Ingredient

2 tomatoes finely chopped

1 onion finely sliced

2 cucumbers peeled and finely chopped

2 green peppers (sweet), seeded and finely chopped

½ bunch Flat‐leaf parsley. Chopped

Several good tablespoons of extra virgin olive oil

Juice of 1‐1 ½ lemons

Salt and Pepper

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.

61

Apple Pie Union Board (USA)

Website: ub.indiana.edu



beverage):

dessert

Country: USA


family dinners, potlucks


6 slices

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


Name of Ingredient

1 9‐inch double crust pie

½ cup unsalted butter

3 tbsp all‐purpose flour

¼ cup water

½ cup white sugar

½ cup packed brown sugar

8 Granny Smith apples – peeled, cored, and sliced

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.

62

Chicken Pot Pie Union Board (USA)




beverage):

entrée

Country: USA


Family dinners


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.

Ingredients


Name of Ingredient

1 pound skinless, boneless chicken breast halves – cubed

1 cup sliced carrots

1 cup green peas

½ cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all‐purpose flour

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

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.

63

Macaroni and Cheese Union Board (USA)




beverage):

Side dish

Country: USA


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.

Ingredients


Name of Ingredient

1 tbsp vegetable oil

16 oz packaged macaroni noodles

9 tbs butter

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

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.

64

Bird Tongue Uzbek Student and Scholar Association

Website: www.indiana.edu/~uzbeks



beverage):

Dessert

Country: Uzbekistan


Religious holidays, weddings, birth ceremonies etc.


5‐6 people

About the Recipe:

This food is cooked in order to give some news.

Ingredients


Name of Ingredient

1.5 lb White flour

1 oz Flour for sprinkling

4 Eggs

3.5 oz Milk

15 oz Vegetable oil

3 oz Powdered Sugar

¾ cup Sugar

Salt to taste

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.

65

World’s Fare Recipe Submission Form Uzbek Student and Scholar Association

Website: http://www.indiana.edu/~uzbeks/index.html



beverage):

Main Dish

Country: Uzbekistan


Any type of holidays and events to everyday life


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


Name of Ingredient

2 ¼ lb Rice

1 ¼ lb Beef

1 ¼ lb Carrots

2 lb Onions

2 cups Vegetable Oil

To taste Salt, cumin, raisins, whole black pepper

1 can Garbanzo beans/or chickpeas

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.

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Somsa Uzbek Student and Scholar Association

Website: http://www.indiana.edu/~uzbeks/



beverage):

Appetizer

Country: Uzbekistan, Central Asia


Any type of holidays to everyday life


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.

Ingredients


Name of Ingredient

9 oz Wheat flour

0.5 cup Water

1 lb Ground beef

1 lb Vegetarian option: potatoes

3 Onions

0.8 oz Sesame seeds for decoration

Salt and pepper to taste

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.

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Corn Sweet Soup (Che Ngo) Vietnamese Student Association

Website: Facebook: VSA – Indiana University Bloomington



beverage):

Side dish

Country: Vietnam



6‐8 people

About the Recipe:

Ingredients


Name of Ingredient

3 Whole corn

2/3 cup Kudzu powder

50 grams Sugar

100 ml Coconut milk

½ tbsp Salt

1 tbsp Corn powder


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)

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Hoa qua dam (Mixed fruits) Vietnamese Student Association




beverage):

Dessert

Country: Vietnam



4‐6 people

About the Recipe:

Ingredients


Name of Ingredient

1 Avocado

1 Pear

1 Mango

3 Kiwis

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)

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

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Shrimp and Pork Dumplings Recipe (Banh Bot Loc) Vietnamese Student Association




beverage):

Entree

Country: Vietnam



3‐5 people

About the Recipe:

This cake is covered in banana leaves. It stuffing is shrimps and braised pork.

Ingredients


Name of Ingredient

200 gr Tapioca Starch

125 ml Cold Water

250 ml Hot water

1 tbsp Olive Oil

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)

1 clove Garlic

Banana leaves

Annatto oil

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

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.

70

Shrimp and Pork Dumplings Recipe (Banh Bot Loc) Vietnamese Student Association

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

Turkish Meatballs (Kofta) Turkish Student Association




beverage):

Entree

Country: Turkey



4 people

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.

Ingredients


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

2 tablespoons parsley

1 tablespoon olive oil

1 egg

Directions:

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.

3 Add the ground lamb and the egg, and process until

blended.

4 Add the spices, garlic and parsley.

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.

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>

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Documents

2013 COOKBOOK - Office of International Services Student Association ... Finding the uncommon ingredients that some of these recipes feature is part of the fun! ... wedding or festival