RECIPES

Asian Leadership Association (ALA)

Cookbook 2020

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INTRODUCTION

Thank you to everyone who has contributed to the creation of the first ALA Recipe Book. We hope you can try some new dishes from all over the world. Enjoy! Your ALA Board

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KOREA

MAIN DISH

Ingredients 1 Chapagetti (Jjapagetti) 1 Neoguri 5 cups water 2 green onions 4 oz sirloin steak Instructions

1. Boil 5 cups of water. 2. Slice green onions thinly. Set aside. 3. Cut steak into small cubes. Season lightly with some mirin, sesame oil,

sea salt and black pepper. 4. Heat a non-stick frying pan and cook steak cubes for few minutes until

it's cooked to your desired doneness. Set aside. 5. Open noodle packages and dry flakes and soup packets. 6. When water boils, add both noodles to pot and boil for 2 min. 7. Drain water (about half) from pot, still leaving enough water to so it

comes up to just below the top of the noodles. Return pot with noodles to stove. Turn on to medium-low and simmer.

8. Open dry flakes packet from BOTH packages and add to pot. Add all of Chapagetti seasoning packet and 1/2 of Neoguri seasoning packet (add more if you like it spicier and saltier).

9. Simmer noodles for another 2-3 min until most of the liquid is gone and noodles are well coated in sauce.

10. Right before turning off the heat, add the cooked steak cubes and also the oil from Chapagetti. Stir. Immediately transfer to a dish.

11. Plate noodles with the steak cubes and top with sliced green onions. Serve with some Danmuji (pickled yellow radish).

Ram-Don (Jjapaguri) Noodles with Steak from the movie Parasite By Anna (Yuen) Wong/FERC Reporting

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INDIA

BEVERAGE

Ingredients

Indian Alphonso Mangoes or canned Mango Pulp (sweetened) Instructions

1. Add 1 cup fresh mango pulp to a bowl or a cup. Blend the mango pulp to make it into a smooth paste. Sweetened canned mango pulp can be used as an alternative.

2. In the same bowl containing the pulp, add yogurt. I have used plain whole milk yogurt adds to the creaminess and texture.

3. 3- Slowly add cold milk (or water). Add this to thin out the pulp and yogurt. Also add the sugar and the cardamom powder (very aromatic). The consistency should be like a smoothie. If you like it less dense, then add some more cold milk to your desired consistency.

4. Now blend everything till its combined and uniform. Any blender would work.

5. Mango Lassi is ready to be devoured 😊 GULP! Best served chilled. 6. Pour the mango lassi into serving glasses and chill before serving! 7. You may garnish with nuts and saffron strands before serving.

Mango Lassi By Anuja Deshpande/GRC (US Finance)

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AMERICA

MAIN DISH

A friend gave me this “failure free” recipe. It’s simple and easy to follow, even for someone who is not good at cooking. Hope you enjoy my friend’s recipe and the delicious dish. Ingredients 1 cup chicken stock or water 2 lbs. chicken thighs or 1 lb. chicken breast or 3lbs whole chicken 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon salt 1 1/2 cups BBQ sauce 1/2 cup grated onion, plus juice 2-3 tablespoons brown sugar Instructions

1. Place the ingredients in the instant pot in this order: chicken stock (or water), chicken, onion powder, garlic, powder, paprika, salt, BBQ sauce, grated onion, brown sugar and Worcestershire sauce. Do NOT stir. You want the water to stay on the bottom of the pot so the instant pot comes to pressure.

2. Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set to 15 minutes. Let the pressure naturally release for 10 minutes. Add more BBQ sauce if desired

Instant Pot BBQ Chicken By Chunling Huang/Tax Department

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CHINA/KOREA

SIDE DISH

Ingredients 2½ cups white flour 1 cup warm water 1 bunch scallions Coarse kosher salt Vegetable oil (for the pancakes and the pan) Instructions

1. Make the dough and let it rest. Mix flour with water until it forms a smooth dough. Knead by folding and pressing down the dough over itself repeatedly, until the dough is smooth and very elastic. Coat the dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Chop the scallions. Finely chop the bunch of scallions (greens and tops of whites). Set them on your work surface with a small bowl of kosher salt.

3. Roll out the dough. After the dough has rested, cut the dough into 4 equal parts. Lightly oil a clean flat surface (large metal baking sheet, pastry board, countertop, etc.). Roll out one part of the dough as thin and big as possible to achieve the layered flakiness.

4. Top the dough. Brush the top of the dough with oil (to the point where it feels close to uncomfortable!), then sprinkle it evenly with chopped scallions and kosher salt.

5. Create dough snakes. Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough. Then, cut the dough in half.

6. Coil the dough and let it rest. Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

7. Flatten dough coils. Pat the coiled dough bundles into a flat and round pancake. You can do this with a rolling pin (or empty wine bottle!) or with your hands.

8. Cook the pancakes. Heat skillet or pan over medium-high heat and add a drizzle of oil. Add pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes (or until golden brown) on each side. Repeat with the rest of the dough.

9. To Serve. Cut the pancake into wedges and serve with soy sauce, another dipping sauce or just as it is. Enjoy!

Scallion Pancake By Diana Chiang/Legal-MA Regulatory

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JAPAN

MAIN DISH

Though many of us may think of mochi as a sweet treat or dessert, there is a New Year’s tradition in Japan in which savory rice cakes, or mochi, are a traditional food enjoyed by all – usually at breakfast. It is best enjoyed fresh and can be found in Japanese or Asian supermarkets around the New Year’s holiday. You may have to ask for a special order to get a fresh sheet. As an alternative, some markets may also sell frozen mochi. Though there are many ways to prepare this kind of mochi, this is how I like to do it:

• Cut the fresh mochi into bite-sized squares – about 2 inches x 2 inches maximum; frozen mochi usually comes in bite-sized pieces

• Prepare one finely chopped sliced scallion

• Place small amount of soy sauce in dipping dish

• Place fresh bonito flakes or packaged flakes in a small serving dish

• Have available Japanese spice togarashi for seasoning when ready a. Many just enjoy nori, mochi and soy sauce, so if you don’t have

other ingredients, enjoy this way

• Cut sheet(s) of nori into a size so it can wrap fully around the mochi when ready

• Heat non-stick frying pan to medium-low heat

• Add small amount of oil or butter (sesame oil preferred)

• Place mochi in pan (2 at a time for one serving; 4 at a time for two servings, etc.)

• Heat until the mochi starts to expand and brown

• Turnover and brown other side

• Take out and place on serving plate and add soy sauce, scallion, bonito flakes and togarashi to taste.

• Wrap nori around mochi

• Enjoy the deliciousness! Personal history with dish I am half Japanese (mother) and half Italian and my six brothers and sisters and I always enjoyed the tradition of mochi on New Year’s morning when we were growing up.

Japanese New Year’s Mochi By Domenick Graziani/Corporate Affairs DNY Strategic Communications

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KOREA

MAIN DISH

I am not good at cooking but even I can cook delicious Korean short ribs. It is easy to make and always taste wonderful. And I am a vegetarian. One thing I am very good at cooking; I do not eat. It is a terrible irony. I cook mine in an oven. You can grill instead if you wish. Ingredients for 4:

• 2 ½ pounds Korean-style short ribs - beef chunk flanken, cut ½ inch thick

across bones. I get them from H Mart, which is Korean supermarket.

• ½ cup soy sauce

• ¼ cup of water

• ½ cup sugar

• 3 teaspoons black pepper

• 2 tablespoons sesame oil

• 2 tablespoons minced garlic

• 5 stems of green onions diced.

• 2 tablespoons roasted sesame seeds

Instructions 1 Place rinsed, clean ribs in a pan.

2 Pour soy sauce, water in a bowl.

3 Wisk in sugar, pepper, sesame oil, garlic, and sesame seeds until sugar is

resolved.

4 Pour over ribs. Make sure ribs are completely submerged.

5 Sprinkle green onions over the ribs.

6 Cover the pan and marinate in the refrigerator. At minimum, ribs should

be marinated for 5 hours. Turn the meat over a couple of times during margination. To

get the best taste, marinate the meat overnight.

7 When the ribs are ready, cook in the oven at 450 degree for 15 minutes.

Korean Short Ribs By Haejae Lee/Risk & Insurance

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PHILIPPINE

APPETIZER

This is one of my family’s favorite appetizer! A perfect finger food for parties! Everyone that I’ve

served this dish to has loved it ☺ It’s crispy and delicious!!

It’s also a fun thing to have your kids help you in the kitchen! We would gather together in the

kitchen counter, chit-chat, and roll.. it really is a lot of fun, and did I mention tasty?!?

Ingredients

1lb ground pork 1 small sweet onion, chopped finely 2 garlic cloves, minced 2-3 carrots, finely grated 1 small potato, finely grated 1 egg 1 can water chestnut, chopped finely Salt and pepper to taste (and/or 2 tsp soy sauce) 1 package of Lumpia wrapper or Chinese/Vietnamese spring roll wrappers Sweet chili sauce (as dipping sauce) Instructions

1. Separate the lumpia/spring roll wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.

2. Combine the pork, egg, garlic, onion, carrots, potato, water chestnut, soy sauce, salt and pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.

3. Place one of the wrappers on your work surface (cutting board). Spoon the filling across the wrapper about half an inch from the edge closest to you. Or use this technique: Place the lumpia mix in a gallon zip top bag, cut a medium size hole at the edge (like a piping bag) and squeeze the meat out to the wrapper. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll about an inch of wrapper remains.

4. Dip two fingers into a bowl of water, then moisten the last inch of wrapper with your fingers. Finish rolling the lumpia, hen rest it on its seam. Repeat steps 3 and 4 with the rest of your filling.To cook the lumpia, either use a deep fryer (330 F) or fill a frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides.

Lumpiang Shanghai By Hazel Fersch/Risk, Controls and Compliance (RCC)

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KOREA

MAIN DISH

Ingredients

10 large dried anchovies (heads and belly removed, this is easier than it

sounds) 1/3 of a small daikon radish (5 ounces, peeled, washed, and

sliced thinly)

1-piece dried kelp (6x4 inches)

3 dried shiitake mushrooms

5 cups water

1 tablespoon vegetable oil (divided)

2 cloves minced garlic

1 small onion (thinly sliced)

1 cup pork belly (or any other cut of pork, about 2-3 ounces per

serving, cut into small pieces)

1 cup kimchi (roughly chopped, most of the jarred kinds are already

cut)

2 teaspoons salt

1 teaspoon sugar

4 tablespoons Korean chili flakes

2 teaspoons sesame oil

1 package (silken tofu) (if you can find it, use a Korean brand, as it’s a

denser, richer tofu!)

2 eggs

1 scallion (diced into small rounds)

Instructions

1. First make the anchovy stock. Place the trimmed anchovies, radish slices,

kelp, and shiitake mushrooms in a medium pot with 5 cups of water.

Bring the water to a boil. Once the stock is boiling, turn the heat down to

medium-low and simmer for 25 minutes. After 25 minutes, strain the stock. Save the

mushrooms and slice thinly to put into your soondubu.

2. Now you’re ready to assemble the soondubu. Heat a small pot or your handy dandy

earthenware Korean stew pot over medium-high heat. It takes a few minutes for the

earthenware pot to get hot--don’t rush it, as there’s a chance it could crack if heated too quickly.

3. Add the oil to the pot, followed by the garlic and onions. (Note, if you’re cooking these two

servings in two separate individual-serving pots, you’ll have to split all the ingredients down

the middle for each.)

4. Stir fry until the onions are translucent. Turn the heat up to high and add the pork belly. Let

brown and caramelize. Add the kimchi and stir to combine.

5. Add about 1 1/3 cups of the anchovy stock (or 2/3 cup each for the individual pots), followed

by the salt, sugar, Korean chili flakes, and sesame oil. Stir to combine. Next, add the tofu,

about a quarter of a standard block or half of a tube (if you are using a Korean brand that comes in

cylindrical form). Break up the tofu lightly into large chunks. Bring the soondubu to a boil

6. Crack an egg over the top of each pot and cook for 1 minute. Top with the scallions and serve

with white rice and some additional kimchi on the side.

Soondubu Jigae (Korean Soft Tofu Stew) By Heeja Pang/Contact Center LI Gas

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CHINA

MAIN DISH

Ingredients Sauce 3 tablespoons rice vinegar 3 tablespoons dark soy sauce 1 teaspoon hoisin sauce 2 1/2 tablespoons sugar 1/2 tablespoon Chinese rice cooking wine 3/4-1 cup water 2-3 teaspoons cornstarch Other Ingredients 1/2 tablespoon coconut oil 1/2 tablespoon more coconut oil 1-inch ginger minced 3 cloves garlic minced 2 green onions cut into inch long pieces 5 dried red chilis Mushrooms & Cornstarch Slurry 1 cup cornstarch 1/4 cup soy sauce 1 egg 8 ounces whole mushrooms Coconut oil for deep frying Instructions

1. Mix all the sauce ingredients together except for the cornstarch. 2. Prep all the other ingredients so they are ready to go. 3. Heat coconut oil in a wok or other large pan and stir fry the red bell

pepper onion until crisp tender. Remove from pan. I do this first because they take longer to cook and don’t want to burn the ginger and garlic.

4. Mix cornstarch, soy sauce and egg together. The texture will be very weird! Heat coconut oil in a small pan. Batter each mushroom carefully and deep fry until crispy on all sides. I did big side down first, then flipped to finish the other side. It took 3 batches to do all the mushrooms. Drain on paper towels.

5. Heat the remaining coconut oil in the wok and add the ginger, garlic and the white part of the green onions. Once lightly cooked, add the red chilis and toast them a little. Add the bell pepper, onions, and sauce and bring to a boil. In a little bowl mix the 2-3 teaspoons cornstarch with a little water. Lower the heat a little and stir in the cornstarch mixture until you get the thickness you’d like.

6. Throw in your battered mushrooms and stir. Top with the green parts of the green onions.

General Tso’s Mushrooms By Jimmy (Tzuming) Lee/Portfolio SAP Enterprise

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AMERICA

SIDE DISH

This is a holiday favorite in my family.

Ingredients 4 tablespoons unsalted butter 4 cups cooked regular or basmati rice ¾ cups pine nuts ¾ cups raisins salt and black pepper 1 garlic head Instructions

1. Oven at 350 degrees for 1 hour, cut the top side of the garlic, drizzle olive oil on the top and wrap in tin foil.

2. Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice, pine nuts and raisins. Sauté, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serves 6-8.

Basmati Rice and Raisins and Pine Nuts By Johanna Chung/Legal Department

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AMERICA

MAIN DISH

This is a family favorite made on Thanksgiving or Christmas. Ingredients ¾ cup vegetable oil or olive oil Corned beef brisket (about 3 – 4 pounds) 1 bay leaf 1 large can (29 ounces) peach halves or sliced peaches in heavy syrup ¼ cup brown sugar ¼ cup ketchup 2 tablespoons vinegar 2 teaspoons prepared mustard Instructions

1. Pour veg/olive oil onto the corned beef and place corned beef in a heavy saucepan and cover with water; add bay leaf. Bring to a boil, then reduce heat to low cover, and simmer for 3 hours, or until meat is tender.

2. Remove from heat; let meat cool in cooking liquid. Remove cooled meat and slice across the grain. Arrange slices in a shallow baking dish overlapping.

3. Drain peaches, reserving ¼ cup of the syrup. Arrange peach halves around slices of corned beef. Combine the reserved syrup with brown sugar, ketchup, vinegar, and mustard pour over corned beef.

4. Bake at 350 degrees for 35-40min, use leftover sauce to baste at least 2 times. Corned beef recipe serves 6-8.

Corned Beef and Sliced Peaches By Johanna Chung/Legal Department

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CHINA

SIDE DISH

The Steamed Egg is a traditional Asian recipe and one of the common dishes you can find in the Cantonese cuisines. I also tried a similar dish in some Japanese / Korean restaurant, which is called Chawanmushi / Gyeran Jjim. This is one of my favorites when I was a little kid. Also, this dish requires minimum ingredients and basic utensils with very simple steps, to deliver a delicate look and flavor. This is a very healthy and nutritious Chinese food with low calories, and suitable for many diets including vegetarian. Ingredients

• Eggs, 1 to 2 eggs per serving

• Water (or any types of broth, or milk), around 50 ml of liquid for each egg

• Around ½ teaspoon of oil, ¼ teaspoon of salt; 1 teaspoon of soy sauce Instructions

1. Crack the egg(s) into a bowl, and mix well; 2. Pour a proper amount of water (or broth, milk) into the egg mixture, also

mix well; 3. Add the salt, oil and optional seafood ingredients, keep stirring while

putting in the seasoning; 4. Boil water in the steaming pot (microwave can be an alternative, then

skip this step); 5. When the water is boiling (N/A if you use the microwave), cover the 6. bowl of the egg mixture, and put into the steam pot (or microwave) to 7. steam for 15 minutes on a small to medium fire; 8. Take out the steamed “water egg” [Caution: it’s HOT!] Add some soy

sauce and/or sprinkle some scallions on the top if you want. 9. Other - tips:

a. warm liquid works the best for Chinese Steam Egg, so try to use warm water, broth, or milk. Suggest around 43 °C (100 °F), or room temperature.

b. the ideal egg and water (or broth / milk) ratio will be around 1:2 or 1:1.5 in volume.

c. Too less water (or over heated) will result in a hard curd, whereas too much water (or insufficient cooking time / low heat) will make the egg mixture watery and impossible to turn into a solid form.

d. When mixing and stirring the egg mixture, you should do it smoothly and keep it in one direction, to make it have a smoother texture.

Chinese Steamed Egg By Peggy Chen/Controllership-NE Gas Accounting

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INDIA

MAIN DISH

Chole is one of the most popular curry dishes from India. This is dish is made from chickpeas which are cooking in a delicious, flavorful and spicy gravy. This is easily one of the most versatile dishes as every Indian household has their own way of preparing it. Chole can be eaten with many side dishes, the most common being Indian bread such as roti, puri or naan. Ingredients (4 servings) 1 cup kabuli chana (white chickpeas) or canned chickpeas 1 tea bag 2 tbsp oil ½ tsp cumin seeds ½ cup finely chopped onions ½ tsp finely chopped ginger 2 tsp finely chopped garlic 2 tsp chole masala 1 tsp chili powder 1 tsp dried mango powder ¼ tsp turmeric powder 2/ tsp coriander seeds powder 1 tsp cumin seed powder Salt to taste Instructions

1. To pressure cook the chickpeas, take a deep bowl, add the kabuli chana and fill with water (enough to cover all the chana). Put aside, and soak for 8 hours. If you don’t have enough time to soak / pressure cook the chickpeas, you can use canned chickpeas instead. Rinse the chickpeas, and then pour straight into gravy.

2. Once soaked, take the chickpeas and drain and them. Then combine the chickpeas, salt, tea bag, and enough water to cover the chickpeas again in a pressure cooker. Pressure cook for 3 whistles.

3. To make the masala gravy, heat oil in a nonstick pan and add cumin seeds. 4. Allow the seeds to crackle (about 30 seconds). 5. Add onions. Add ginger and the garlic. Sauté on medium for 2 minutes. 6. Add chole masala (this can be bought at any grocery store). 7. Add chili powder, dried mango powder, turmeric powder, coriander powder, cumin

seed powder, and salt. Mix. 8. Add a cup of water (you can use the water from the chickpeas). Mix well and let it look

for about 2 minutes 9. Add the chickpeas. Mix and cook for 7-10 minutes.

Enjoy! You can serve with naan, coriander and onion rings as garnish.

Chole By Seema Shah/Plant Accounting

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INDIA

DESSERT

This is a frozen dairy dessert that is often described as “traditional Indian ice cream.” It is rich in flavor and has the unique texture of sweetened condensed milk. And for that it is in a genre of its own. Kulfi stands out with an extra rich and intense flavor and creaminess, so enjoy! Ingredients 1 cup Heavy Cream 1 small can (14 oz) sweetened condensed milk 1 can (12 oz) evaporated milk ~10 finely chopped almonds Instructions

1. Combine sweetened condensed milk, evaporated milk, and finely chopped almonds in a blender. Blend until smooth.

2. Add heavy cream into blender and again blend until smooth. 3. Pour mixture into molds. Freeze until set.

Almond Kulfi By Seema Shah/Plant Accounting

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INDIA

DESSERT

Falooda is an Indian dessert but can also be an anytime snack! It is a combination of sweetened rose-flavored milk with falooda sev (vermicelli), basil seeds, and ice cream. Ingredients 1 tbsp basil seeds ½ cup falooda sev 3 cup milk 1 cup heavy cream 3 tbsp sugar (to taste) ¼ cup rose syrup 2 scoops ice cream Instructions 1. Set aside basils seeds to soak in 1 cup of water until they turn into a jelly

texture. 2. Prepare falooda sev (follow as per instructions). Boil water then add in

½ cup sev and stir well until sev softens or 3 minutes. Then drain and rinse with cold water to stop the cooking process.

3. In a nonstick pot, boil milk for 4 boils. Add sugar and stir well until sugar dissolves. Then add heavy cream until it thickens.

4. Cool milk to room temperature, add half the soaked basil seeds, and chill Completely .

To serve falooda 1. In a glass, add rose syrup (to taste) 2. Add extra soaked basil seeds 3. Add cooked falooda sev 4. Add chill milk 5. Add a scoop of your favorite ice cream (Vanilla is the most commonly used flavor) 6. Mix well to eat. Enjoy!

Falooda By Seema Shah/Plant Accounting

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INDIA

SIDE DISH

Ingredients

• Gram flour – (this is a lentil-based flour) – 1 cup

• Turmeric, cumin, coriander, chili powder – all 1 tsp each

• Salt to taste

• Onions

• Eggplant

• Potatoes

• Raw plantain Instructions

• Slice vegetables thinly.

• Mix all the above into a smooth batter. Dip veggies into batter and deep fry.

Vegetable Fritters By Sri Madhusudhan/Property Services

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INDIA

SIDE DISH

Ingredients

• Pie Crust or Phillo dough crust – this is best.

• Potato – 2-3 – Boil, peel and mash. Should not be mushy.

• Boiled peas- ½ cup

• Fresh chopped coriander – ¼ cup

• Turmeric powder, cumin powder, coriander powder, garam masala – all 1 tsp each

• A pinch of hing.

• Green Chilies 1 or 2 – chopped

• Salt to taste Instructions

1. Mix all the ingredients. Set aside. 2. Cut the pie crust or Phillo crust. Roll it out into a circle. 3. Cut the circle into two halves. Place a few spoons of stuffing and fold

into a triangle. 4. Seal edges and deep fry in oil.

Vegetable Samosa By Sri Madhusudhan/Property Services

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INDIA

MAIN DISH

Ingredients

• Rice – 1 or 2 cups (1 cup for 2 people)

• Oil – 2 tbsp

• Mustard seeds – 1 tsp

• Red chili or Thai green chili – 1 or 2

• Cumin seeds – 1 tsp

• Peanuts and Cashews if you like – just chop up a few tablespoons

• Hing – a pinch

• Turmeric

• Lemon juice – ¼ cup

• Salt to taste Instructions

1. Cooking Basmati Rice. Wash, rinse and soak rice for 10 minutes. Basmati rice does not require a lot of water. Only 1-1. You can cook stove top or in a pressure cooker. Cook rice and set aside.

2. Take oil in a pan. When hot, add mustard, red chili /green chili, cumin seeds, peanuts, cashews and turmeric. Turn off heat.

3. Add lemon juice. Add a pinch of salt. Be careful with salt. Lemon will add the saltiness. So, don’t overdo it

4. Add rice, mix well. Add chopped coriander and serve. Chutney for serving 1 cup each of coriander and mint leaves, one small piece ginger, green chilies or red chili according to your taste. Blend with a little water. Add salt.

Lemon Rice By Sri Madhusudhan/Property Services

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INDIA

MAIN DISH

Ingredients

• 1 can chickpeas

• 1 large onion – I use yellow

• 2 large tomatoes

• Coriander – a small bunch

• Cumin seeds

• Hing – a pinch

• Ginger and garlic paste – 1 tablespoon. (I like fresh. I also have the separate paste)

• Turmeric powder, chili powder, cumin powder, coriander powder, garam masala – all 1 tsp each (adjust according to taste)

Instructions 1. In a pan, add 4 tbsp oil. When hot, add cumin seeds, and a pinch of hing. 2. Add onion and sweat the onion for a few minutes on high heat. 3. Add Ginger and garlic paste. Sauté for a minute. 4. Add tomato and fry for 4-5 minutes. 5. Add all the powders. At this point add a few more tablespoons of oil if

you want. Fry for 3-4 minutes till the raw smell goes. 6. Add Chickpeas, a cup of water. (before you add chickpeas, mash a few,

not fine but coarsely) 7. Add salt to taste. I like to add a bunch of coriander leaves when it is

cooking. Enhances flavor. 8. Let it simmer for 15-20 minutes. Turn off stove. 9. Heat a few tablespoons of oil, add garlic cloves and a teaspoon of

Cumin. Let it heat up. Add to channa masala for enhanced flavor. 10. Serve with lemon rice or Roti.

Channa Masala By Sri Madhusudhan/Property Services

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INDIA

MAIN DISH

Roti is also called Chapati. This is the simplest and healthiest form. If you have gluten allergy get any gluten free flour. To give it consistency, mash and add potatoes. You will be able to roll them out). Ingredients

• Whole wheat flour – 2 cups

• Salt to taste

• Water. Instructions

1. Knead into a dough (much like tortilla) 2. Roll out with rolling pin into a circle. 3. Take a flat pan, heat the pan. Add the roti, cook on one side and then the

other. 4. Add some butter if you want. Enjoy with channa masala and rice. 5. Variation – for a deep-fried version. Roll into small circles and deep fry.

Yummier.

Roti By Sri Madhusudhan/Property Services

23

VIETNAM

MAIN DISH

Ingredients For 8-quart IP: 2 lbs of beef shanks 2 lbs of pork hocks or pork feet 1 lb of blood cake (optional, submerged and boiled for 15 minutes, cut to 1 inch cubes once cooled, set aside) 1 roll of Vietnamese Ham (Cha Lua, sliced) 1/2 pineapple – OPTIONAL (peeled and halved) 1 white or yellow onion 3 stalks of lemongrass (use 2/3 bottom pieces, cut to 3 inches length) 1 tbsp of Shrimp Sauce (mam ruoc) 7 tbsp Quốc Việt Bun Bo Huế Soup Base 1/4 cup rock sugar (or 2 thumb-sized pieces) mushroom seasoning to taste For Color: 2 tbsp of finely minced lemongrass (about 1 stalk) 1 table tablespoon minced garlic 1/4 cup of cooking oil 2 tbsp Bun Bo Hue premixed spice package

Garnishes and Noodles: 2 bags of large rice noodle labeled for Bún Bò (cooked according to package instructions) chopped onion and cilantro 1 white onion (thinly sliced) banana blossom (thinly sliced leaves and submerged in salt water to prevent it from turning brown) 1 cabbage (can use half green and half Purple, thinly sliced) Herbs (basil, mint, Vietnamese Corriander) sate sliced jalapeño pepper

Instructions: 1. Parboil pork feet and beef shank for 10 minutes on the stove. Rinse well with sink water. 2. Place beef shank, pork feet, 1 onion, pineapple, lemongrass, 1/4 cup of rock sugar, 7 tbsp of Quốc Việt BBH soup base, 1 table spoon of Shrimp Paste. Fill with 7 cups of boiling water to cover the ingredients. Stir well to dissolve Shrimp Paste. Select Manual/Pressure Cook, High Pressure for 20 minutes, 20 minutes NPR. OPTION: If you prefer the pork feet to be not too soft (with a crunch), set initial cook time to be 8 minutes, then Quick Release and pull pork feet out first, then close lid and select 12 minutes, 20 minutes NPR. 3. After 20 minutes of NPR, slowly move knob to Venting to release all remainder pressure. Open lid, remove shank and pork feet and allow them to cool. You can lightly cover them in the refrigerator. Remove and discard pineapple and onion. Switch to Saute (lid off) mode with Normal heat, add about 10 more cups of boiling water and bring broth to a boil. 4. Heat up 1/4 cup of cooking oil then add minced garlic and lemongrass. Turn off heat, add 2 tbsp of premixed BBH Spice Powder. Mix well and pour mixture into broth. Season with additional soup base, mushroom seasoning/chicken powder, shrimp paste and rock sugar to your taste. I added 1 tbsp of mushroom seasoning to perfect mine. Add pork feet to the broth pot. Slice shank to your thickness preference, I usually cut to 1/4 inch thick. Place shank slices into broth pot and let them simmer until serving. I find the shanks have more flavor when they “marinate” in the broth like this. 5. To serve, add cooked noodle to a bowl and place Vietnamese Ham and Blood Cake on top. Ladle boiling broth with sliced of shank on top. Garnish with cilantro and green onion, sliced white onion. Serve with bean sprout, cabbage, banana blossom and fresh herbs such as basil, mint Vietnamese Coriander (Rau Ram). Extra shrimp paste can be served on the side. Spice up the broth even more with sliced jalapeño pepper and sate.

BÚN BÒ HUẾ INSTANT POT (VIETNAMESE SPICY BEEF NOODLE SOUP)

By Tracy Nguyen/Process and Performance Reporting

24

CAMBODIA

MAIN DISH

Total: 45 min Prep: 25 min Inactive: 15 min Cook: 5 min Yield: 4 servings Ingredients • 3 tablespoons soybean oil or any vegetable oil • 3 tablespoons sugar • 4 tablespoons finely chopped garlic • 1/3 cup oyster sauce • 15 to 20 young lettuce leaves, for garnish • 1/4 cup thinly sliced scallion greens, for garnish • Jasmine rice, cooked for serving Lime Dipping Sauce: • 2 teaspoons sugar • 1 teaspoon salt • 1/4 cup freshly squeezed lime juice • 1/4 cup water • 1 teaspoon freshly ground black pepper • 2 teaspoons finely chopped garlic Instructions:

1. Make Lime Dipping Sauce: Stir sugar and salt into the lime juice until well dissolved. Add the rest of the ingredients and mix well. Set aside at room temperature until ready to serve.

2. Saute: Heat up a large saute pan or small wok until hot; very high heat is required so that the meat will cook quickly without bleeding out too much juice. Add soybean oil, sugar, garlic, and stir to caramelize for 30 seconds, being careful not to burn the garlic. Add beef and stir very quickly over very high heat for 2 minutes. Add oyster sauce and stir to cook for another 2 minutes or so. Cook the beef to desired doneness.

3. Garnish and cover a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping Sauce on the side.

Loc Lac (Beef) By Chanthyna Chhay/Plan Dispatch Sched Report and Mobility

25

CAMBODIA

MAIN DISH

Ingredients: 4 tablespoons minced fresh lemongrass from tender inner core of 2-4 stalks 3 fresh bay leaves, fibrous string removed from each leaf and roughly chopped 2 teaspoons fresh thyme leaves 1 teaspoon lemon zest 1 teaspoon lime zest 2 teaspoons diced fresh peeled ginger 8 medium garlic cloves, crushed 1 1/2 teaspoons turmeric powder 1 1/2 teaspoons fresh juice from 1 lemon 1 teaspoon kosher salt 1 tablespoon sugar 1 teaspoon cinnamon 1 pound beef sirloin or flank steak, sliced into 1/8-inch thick strips 2 teaspoons Asian fish sauce 1 tablespoon vegetable or canola oil Bamboo skewers, soaked at least 2 hours or overnight Instructions: 1. In a mortar and pestle or mini food processor, combine lemongrass, bay leaves, thyme, lemon zest, lime zest, ginger, and garlic and pound until well crushed and a coarse paste forms. Add turmeric, lemon juice, salt, sugar, and cinnamon. Pound again, mix well, and set the paste aside. The paste can be made ahead and refrigerated up to 3 days. 2. Place beef in a mixing bowl and toss with fish sauce and oil. Stir in aromatic paste until beef is evenly coated. Thread beef strips onto bamboo skewers and set aside until ready to grill. 3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Grill beef skewers over direct heat until cooked through, about 3 minutes per side. Serve right away.

Lemongrass Beef Skewers By Chanthyna Chhay/Plan Dispatch Sched Report and Mobility

26

SRI LANKA

DESSERT

Love cake is a traditional semolina cake served in Sri Lanka on special occasions. Love cake is believed to have been introduced by the Portuguese or Dutch but has evolved into a confectionery unique to Sri Lanka. The original recipe dates back to the 16th century, when the Portuguese controlled the coastal areas of Sri Lanka. It is believed that it was named after the labor of love involved in all the cutting, chopping and the grinding of the fruits, nuts and spices. It does taste like love – sweet, feisty, intense, fragrant and slightly intoxicating! This cake tastes better with time. Keep it and enjoy it a few days later. Ingredients: 1 ½ cup semolina 1 cup cashews (coarsely grounded) 1 ¼ cup sugar 1 cup butter 4 tablespoons honey 6 large eggs 3 oz finely chopped pumpkin preserve (or additional ¼ cup sugar) ¼ teaspoon each of vanilla, rose and almond essence ½ teaspoon each of powdered cardamom, cinnamon, nutmeg 1 tablespoon grated lime rind (zest ) Instructions: 1)Slightly roast semolina and add in butter (butter will melt in it) and set aside. 2)Separate egg whites into a bowl and whisk/beat until stiff. 3)Beat the egg yolks with the sugar and lemon zest. 4)Add all essences, spices, honey and mix well. 5)Add semolina & butter mixture and mix well. 6)Add ground cashews into the mixture. 7)Lastly fold in the beaten egg whites. 8)Pour mixture into a flat 9" x 13" cake pan lined with wax paper. 9)Bake at 300oF for about 1 hour or until done (when top becomes golden brown and middle is not jiggly). Skewer test will not work as this cake is sticky. Remove from oven and allow to cool in baking tray. Do not attempt to turn it over. Cut into small pieces and serve. Pictures below correspond to the steps above:

Love Cake By Amutha Muhunthan /Corporate Finance

27

SRI LANKA

APPETIZER

Cutlets are a spicy savory bite perfect for any time of the day. They are a very popular appetizer at Sri Lankan gatherings and enjoyed by all age groups. You will never see a plate of fish cutlets return with at least one left. They can be made at various spice levels by adjusting the number of chilies and curry powder. They can also be made by using fresh fish (cooked and shredded), ground meat, or mixed vegetables, instead of canned fish.

Ingredients: 1 can of canned fish (~425g) (Mackerel preferred) (can be substituted with cooked fresh fish or ground meat) 1 large onion (red preferred), chopped 4 green chilies, finely chopped (add more if extra spicy required) 2 cloves garlic, chopped 1 teaspoon black pepper powder 1 teaspoon turmeric powder 1 teaspoon curry powder (optional) 2 large potatoes Salt to taste 1 large egg for the batter 6 oz bread crumbs Cooking oil for deep frying (Makes approximately 25 cutlets) Instructions: 1)Drain excess water from the canned fish. Remove any bones and crush the flesh with a fork or with hands. Set aside. 2)Heat a little oil in a pan. Add the chopped onions, garlic and green chilies. Stir well. 3)Add the black pepper powder, curry powder, turmeric powder, followed by fish and salt. Stir well and allow to cool. 4)Boil the potatoes well. Peel the skin and mash it well. 5)Add this to the fish mixture, add salt to taste and mix well. 6)Make small balls out of the mixture and set aside. 7)Break the egg into a bowl and whisk it well. Drop the balls one at a time into the beaten egg making sure the egg coats the ball entirely. 8)Drain excess egg with hand and drop the ball into the bread crumbs coating it all around. The crumbs will stick to the egg coating. 9)Keep coated balls separated. 10)Heat a frying pan with oil. Deep fry the cutlets until they turn golden brown. Serve hot or oven warmed to retain crispiness. Pictures below correspond to the steps above:

Fish Cutlets By Amutha Muhunthan /Corporate Finance

28

SRI LANKA

MAIN DISH

“Malu Paan” (directly translated:o Fish Buns) as they are traditionally known are a very popular type of bun filled with spicy fish/ potato filling. Although fish filling is the traditional form as the name indicates, modern diets have generated varied forms with other types of fillings, e.g. ground meat, vegetables, etc.They can be made at various spice levels by adjusting the number of chilies and curry powder. (Makes approximately 12 buns) Ingredients: For the filling: (same as for fish cutlets) 1 can of canned fish (~425g) (Mackerel preferred) 1 large onion (red preferred), chopped 4 green chilies, finely chopped (add more if extra spicy required) 2 cloves garlic, chopped 1 teaspoon black pepper powder 1 teaspoon turmeric powder 1 teaspoon curry powder (optional) 2 large potatoes Salt to taste For the dough: 3 cups flour 1 teaspoon yeast 1 teaspoon each of salt and sugar 1 cup warm water 2 tablespoons oil 1 egg, for brushing Instead of making the dough from scratch, ready-made pizza dough or frozen dough for dinner rolls can be used.

Instructions: 1)For the filling, follow steps 1 to 5 of the fish cutlets recipe that will give you the spicy fish and potato mixture. 2)For the dough: in a bowl combine the flour, salt and sugar. Make a well in the center and pour the yeast mixed in the warm water and cooking oil. Stir until it forms a ball. Cover and let it rise in a warm place until doubled (about an hour). This will bring the dough to the same consistency as ready-made pizza dough left out for one hour. Place the dough on a board (sprinkle some flour if it’s too sticky). 3)Take a little dough at a time and roll it into a flat circle with your hand (or with a rolling pin). 4)Add 1 tablespoon full of the fish mixture in the center of the dough. Cover it with the dough into a triangle or circular (or any other) shape. 5)Place the completed buns on a baking tray lined with wax paper or oil. 6)Brush the top of the buns with beaten egg for color. 7)Bake in the oven at 375 oF for 20-25 minutes or until cooked (golden brown). Pictures below correspond to the steps above:

Fish Buns (Malu Paan) By Amutha Muhunthan /Corporate Finance

29

JAPAN

APPETIZER

40 Mins Ingredients: • 1lb Starchy potatoes (Classic Idaho or Russet) • 1/3 lb Ground Beef • Onion (half a small onion) • Carrot (half of a small carrot ) • ½ tbs olive oil • Oil for deep frying Coating: • 1 egg • 4 tbs plain flour • 3 tbs water • 1 tbs kewpie mayonnaise (regular mayo works also) • 2 cups of Japanese panko bread crumbs (Panko works best) Instructions: 1.Peel and dice the potatoes. 2.Cook the potatoes in boiling water for about 10 minutes. 3.While the potato is being cooked, chop the onion and carrot finely and set aside. 4.Heat olive oil in a frying pan over high heat and add the mince to cook. 5.When the color of most of the ground beef changes, add onion and carrot to cook for about 5 minutes. Season with salt and pepper. Set aside. 6.Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked. 7.Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little. 8.Then mash the potato with a potato masher while the potato is warm. 9.Add cooked ground beef, onion and carrot to the mashed potato and combine them all well. 10.Divide the mix into 8 equal sized flat ovals. 11.Combine the egg, water, mayonnaise, and flour in a small bowl to make a batter. 12.Coat each of the ovals with the batter, then place the potato oval into the panko crumbs. 13.Coat all potato ovals with the panko crumbs. 14.Heat deep frying oil in a deep pan until it reaches around 350°F (180°C). 15.Fry each of the potato ovals until crispy and golden brown.

Japanese potato croquettes (Korokke) By Audrey Martignetti/ Legal – MA Regulatory

30

INDIA

MAIN DISH

Aloo translates to potato and matar to peas – potatoes and peas, is a delectable, simple and

comforting Indian dish. It is popular due to its great taste & flavor.

This is Vegan, lower in calories and can be prepared within 30min and requires only few basic

spice ingredients. Skill Level: Easy. Beginner-friendly recipe

Ingredients: 2-3 Tbsp Cooking Oil 4 medium size Boiled Potatoes 1 cup Frozen Peas 2 small size Tomatoes ((chopped or pureed in a blender) {Substitute – canned diced tomatoes or tomato puree} 1 tsp Whole Cumin {Substitute -ground cumin powder} 1 tsp Ground Turmeric powder 1.5 tsp Ground Coriander powder 0.5 - 1 tsp Paprika/Red Chili powder (per taste) 1tsp Grated Ginger ¼ piece Green chili/jalapeño (Optional) 0.5 tsp Ground Garam Masala powder (Optional) Some Fresh Cilantro Per taste Salt 1 – 2 cups Water (depends how much thick gravy you want) Instructions: •Cut the boiled potatoes into even-sized cubes or you may opt to roughly mash them with a masher •Heat oil in a skillet over medium heat. •Add Cumin and when it starts sprinkle then add green chilly or jalapeño •Add ground turmeric, coriander and paprika powder •Add chopped tomatoes or tomato puree and stir. Let it cook for 3 min to thicken it some more •Add the peas, potatoes and some chopped leaves of cilantro •Add Salt per taste and enough water to cover the potatoes and peas •When the water starts to boil, lower the flame, cover the pan with a lid and let it cook for another 3-4 min •Check for seasoning (add salt, if needed) and add more water if it has gotten too thick •To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end and turn off the stove. Adding garam masala is optional •Garnish your Aloo Matar with more chopped cilantro Serve this dish with either plain rice or bowl of seasoned rice. This pea potato curry also pairs extremely well with Roti/Naan OR any Bread of your choice.

Aloo Matar (Potato & Peas) By Deepti Saxena/Finance Services

31

INDIA

APPETIZER

Classic spicy potato and cheese combination. This is an interesting appetizer; party starter; grab and go breakfast or a

quick evening snack recipe which would be appreciated by all age groups

Skill Level: Medium

Ingredients:

1 Large size Boiled Potato

4 Slices Bread of your choice (White/Whole Wheat/Brown/Multigrain)

1/4 cup cheddar cheese or processed cheese

½ tsp Ground/Whole Cumin

1 tsp Crushed Red Pepper/Paprika/Chili Powder

1 tsp Black Pepper

½ tsp Dried Oregano

2 Tbsp Fresh Cilantro

3 Tbsp Frozen Sweet Corn

2-3 Tbsp Chopped Onion

Salt to taste

1/3 Cup Water

Oil as required for Frying

Instructions: Making Potato Stuffing

• Peel the Boiled potato and grate. You can even mash it with a potato masher

• Add the finely chopped cilantro to the mashed potatoes

• Add all the spices – cumin, oregano, paprika, black pepper and salt

• Add the chopped onion, sweet corn

• Mix very well. Taste the stuffing and add the spices if needed per your taste

Making Bread Roll

• Take the bread slices and slice off the side crusts with a knife. If you prefer small rolls, then cut the bread

slice into 2 (depends on the size of the bread)

• Take 1/3 cup of water in a bowl or a plate

• Gently dip the bread slice in the water from both sides and remove from water after 1-2 secs

• Press the wet bread between your palms and squeeze the excess water

• Press gently to make sure the bread does not break

• With the help of a spoon, take the potato stuffing and place it in the center of the moist bread on your palm

• You can also choose to place the moist bread separately on a tray or a board and then fill the stuffing

• Gently roll the bread over the stuffing, join the edges, press and seal the roll

• In case you do not get a neat bread roll, just cover the exposed filling with additional soaked and drained

bread

• Repeat the process for rest of the bread slices

Traditional Frying Bread Roll

• Heat the oil for deep frying or shallow frying in a pan

• When the oil becomes hot, lower the flame to medium and put the bread rolls one by one

• Add 3-4 bread rolls at a time depending on the size of your frying pan

• Oil must be moderately hot as the moist bread will absorb lot of oil

• Fry the bread roll till they become crisp and light golden in color

Cheesy Potato Bread Rolls By Deepti Saxena/Finance Services

32

INDIA

APPETIZER

Air Frying

• Brush the Air Fryer basket with some oil

• Place the bread rolls in the basket

• Apply some oil or melted butter on each bread roll

• Put the temperature to 375 F and timer to 15 min

• When the time is left to 6-7 min, take out the fryer basket and flip the rolls to other side

• Apply more oil if needed

• Take out the rolls after 15 min timer is done.

• If needed you may fry additional for 2-3 min for more crispiness

NOTE:

This is a basic recipe and you can choose to go for your choice of herbs and spices. You can experiment with adding

more veggies such as green peas or shredded carrot or chopped baby spinach in the filling or may choose to go without.

Dairy Free option:

Skip the Cheese and make the Vegan Bread Rolls with just potato stuffing. You can add either some Lime juice or

‘Chaat Masala’ powder for tangy flavor

To Serve:

Serve the crisp and golden bread rolls with Ketchup or Sauce of your choice.

Cheesy Potato Bread Rolls Continued…. By Deepti Saxena/Finance Services

33

INDIA

MAIN DISH

Eggs are healthy and an excellent source of high-quality protein. This recipe is bursting with flavors and easy to make.

This can be best enjoyed with your favorite side of Rice, Naan or Tortillas and perfect for a Lunch or Dinner.

Skill Level: Medium

Ingredients:

6 Hard Boiled Eggs

3-4 Tbsp Cooking Oil

1 Bay Leaf

1-1.5 tsp Whole Cumin {Substitute – Ground Cumin)

1 tsp Ground Turmeric Powder

2 tsp Ground Coriander Powder

0.5-1 tsp Red Chili Powder/Paprika

1 Green Chilly/ jalapeño (Optional)

3 Fresh Garlic cloves

1 medium Onion

½ inch Fresh Ginger

¼ tsp Black/White Pepper

Salt per taste

1.5-2 Cups Water

¼ tsp Garam Masala (Optional)

Instructions:

• Boil the eggs in water or egg boiler and peel the skin off

• Slightly pierce 2-3 times each boiled egg with a fork

• Heat oil in a pan over medium heat

• Shallow or deep fry the eggs per your choice until golden brown from all the sides. Frying increase the flavor

of the dish. If you prefer deep fry, increase the amount of oil or may also opt not to fry eggs at all. I have

preferred to shallow fry and this dish is already made using less oil.

• Shallow fry may take around 2-3 min and once all the eggs are done, take it out of the pan and keep aside

• Take a Blender and add garlic cloves, onion, ginger and green chilly to make a smooth paste

• The left-over oil in the pan will be used further to make the gravy

• In the oil add bay leaf and cumin seeds.

• Once the cumin starts to sprinkle, add rest of the spices, turmeric and coriander powder and let it sauté for

few seconds.

• Add the ginger, garlic and onion paste to the heated oil and sauté it for 2-3 min until translucent and the raw

smell goes off

• Add salt per taste

• Once the mixture is sautéed and a nice aroma comes, add water to make the gravy

• When the water starts to boil, lower the flame, add the shallow fried eggs and stir well

• Cover the pan with a lid and let it cook for another 3-4 min

• Remove the lid, check for seasoning (add salt, if needed) and add more water if the gravy has gotten too thick

• To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end and turn off the

stove. This is optional per your choice

• Sprinkle lots of chopped cilantro on the curry

To Serve:

Serve the Egg Curry with plain rice, Pilaf or pair it with a flat bread or any other bread of your choice!

Note: If you love the flavor of tomatoes, you can additionally add some chopped tomatoes or tomato puree while

sautéing.

Egg Curry By Deepti Saxena/Finance Services

34

INDIA

APPETIZER

Easy to make, vegetarian, very healthy and a flavorful recipe for a quick evening snack or can be used as a side dish

Skill Level: Easy to Medium

Ingredients:

2 Medium Sweet Potatoes (comes to around 1 Cup after boiled and mashed)

½ tsp Ginger paste or grated ginger

2 Tbsp Rice Flour

1 Tbsp Corn Flour/Starch

½ tsp Paprika/ Red Chili Powder

1tsp Black Pepper Powder

1 tsp Ground Cumin Powder

2-3 Tbsp Chopped fresh Cilantro

1-2 tsp Lemon/Lime Juice

Salt to taste

Oil as required for frying

Instructions:

•Rinse the sweet potatoes and boil/pressure cook with water

•You can also roast them in oven until cooked and soft Or can just microwave

•Drain the water and when they are cool, peel them

•With a potato masher or a simple fork, mash the sweet potatoes well

•Add all the ingredients given above except the Oil

•With the help of a spoon, take the mixture on to your palm, and shape into small or medium size patties around ¼ inch

thick making sure they are evenly flat.

Traditional Frying Patties:

•Heat the oil for deep frying or shallow frying in a pan or a griddle

•When the oil becomes hot, lower the flame to medium and put the patties one by one

•Add 3-4 patties at a time depending on the size of your frying pan or griddle

•Flip & Fry from both sides until crisp and golden brown in color (5-7 minutes)

•Remove from the pan and place the patties on a plate with absorbent paper towel (to soak up excess oil)

Air Frying:

•Brush the Air Fryer basket with some oil

•Place the patties in the basket

•Spray oil on each Pattie

•Put the temperature to 375 F and timer to 15 min

•When the time is left to 6-7 min, take out the fryer basket and flip the patties to other side

•Apply more oil if needed

•Take out the patties after 15 min timer is done.

•If needed you may fry additional for 2-3 min for more crispiness

Baking:

You can bake them in Oven on 400 F for 10-12 min

NOTE: This is a basic recipe and you can choose to go for your own choice of herbs and spices per your taste

preferences

•For binding and shaping the patties, you can use any other flour of your choice also such as all-purpose flour, gram

flour, almond flour, water chestnut flour, buckwheat flour etc. The flavor and texture may slightly change based on the

spices and flour used

•If the mixture feels loose, add little more flour for better binding

•You can add additional Chaat Masala for tangier flavor

To Serve: Serve the crisp patties with any Sauce or Salsa of your choice.

Sweet Potato Patties By Deepti Saxena/Finance Services

35

CHINA

MAIN DISH

One pot Chinese style Fried Rice recipe is loaded with vegetables and lean protein and made from scratch using raw

rice. Simple ingredients, easy preparation and great flavors! You can certainly make your own versions and add

different kinds of protein to the fried rice to make it a sumptuous meal.

Skill Level: Easy. Beginner-friendly recipe

Ingredients:

• 2-3 Tbsp Cooking Oil

• 2 Eggs beaten

• 1 1/2 cups Raw uncooked Jasmine Rice {Substitute - Basmati rice or any long grain rice}

• 1 Cup Mix Vegetables of your choice (Broccoli, Carrot, Mushroom, Peas, Bell Pepper, Edamame Seeds)

• ¼ package Tofu cubes

• ½ medium Chopped onion

• 3-4 Chopped fresh garlic cloves {Substitute – 1Tbsp minced garlic)

• 3 Tbsp Soy Sauce {Substitute – Tamari}

• 1tsp Chilly Garlic Sriracha Sauce

• 1 Tbsp Vinegar (Balsamic/Apple Cider/Rice)

• 2 Tbsp Toasted Sesame Oil

• 3 Tbsp Thinly chopped spring/green onions

• 1/2 tsp Black/White Pepper

• Salt to Taste

• 1 ½ Cups of Water

• 1 tsp Toasted Sesame Seeds (optional for garnish)

Instructions:

•Select the ‘SAUTE’ function for Instant Pot

•Add cooking oil and allow the instant pot to heat up

•Wait for the indicator to turn ‘HOT’

•Thoroughly rinse and drain the rice; set aside.

•Once the oil is hot, add Tofu cubes and fry for around 2 min until little golden brown and then take it out in a separate

bowl

•Add chopped garlic and onion and sauté for 2-3 min till they turn tender and translucent

•Add beaten eggs and stir. Eggs tend to stick to the bottom of the pan so keep stirring so you won’t end up with all of it

stuck to your pot

•After the eggs are scrambled, add all the vegetables. Stir well and sauté it further for 2 – 3 min

•Stir in rinsed Jasmine rice

•Add soy sauce, chilly garlic Sauce, balsamic vinegar, toasted sesame oil, black pepper and salt to taste

•Stir well and add fried Tofu cubes

•Add water and stir to mix

•Cancel the SAUTE mode

•Close the Instant Pot lid and the set mode to ‘PRESSURE COOK’

•Pressure cook for 10 minutes on high pressure and turn off the ‘Keep Warm’ mode

•Let the pressure release naturally (NPR) for 3 minutes and then release remaining using the Quick Release (QR)

method

•Open the lid and let the Instant Pot Fried Rice rest for a few minutes

•Add green onions and stir the rice gently to mix together all ingredients.

•Gently stir the Instant Pot Fried Rice

Veg Fried Rice By Deepti Saxena/Finance Services

36

PLEASE NOTE:

RICE:

I have used Jasmine rice for this Instant Pot recipe. If you choose to substitute with other long grain or brown rice, you

may need to adjust the cooking time. For Basmati rice you can pre- soak the rice for 10-15 min prior and then can use

the same 10 min timer. Experiment with the cooking times. Water may also need little adjustment based on number of

veggies added.

After pressure has been released, open the Instant Pot, gently fluff the rice and let it rest open for a few minutes. This

allows the grains to separate and for the rice to dry out a bit.

VEGETABLES

I have used the mix of both frozen and fresh veggies. You may choose per your convenience.

If you prefer your vegetables to be less cooked and have more crunch, sauté the veggies first in the vegetable oil,

remove it from the pot and set aside. Add back in once the rice is cooked.

EGGS If you prefer nice scrambled eggs, you can do it separately in a pan and later mix when the fried rice is ready BROTH/STOCK You can substitute the water with vegetable broth any other broth of your choice for more flavor. Wok/Frying Pan Recipe In case you do not have an Instant Pot, you can still follow the same instructions. Sauté the veggies and scramble egg in the frying pan and then add the cooked rice and mix all the rest ingredients. Stir well in the pan.

Veg Fried Rice Continued…. By Deepti Saxena/Finance Services

37

CHINA

MAIN DISH

Ingredients: MAIN: 1 package of chicken thighs (6 pieces) Optional 1 onion Optional 2 carrots Optional 1 red peppers SAUCE: 1/3 cup rice wine vinegar 1/4 cup soy sauce 3 tbl honey 1 -2 tbl olive oil 4 cloves of garlic, crushed Optional 2 tbl brown sugar Optional 1 tsp crushed ginger Optional crushed red pepper GARNISH: Optional 1-2 scallions, diced as garnish Optional sesame seeds, as garnish Instructions: Preheat oven to 425 Optional, reduce sauce: Whisk sauce ingredients above in small sauce pan, over med heat to rolling boil, then down to

simmer for 5 min until it thickens. Or can just pour sauce without reducing it directly onto meat and vegetables.

Place chicken and onions and carrots and peppers on pan, drizzle 2/3 sauce on. Try to put sauce under the skin

of the chicken.

Cook in oven for 30 minutes. Redrizzle sauce

Flip and cook for 15 min. Redrizzle sauce

Broil for 5 min. Redrizzle sauce

Optional, garnish with scallions and sesame seeds

Honey Glazed Chicken

By Diana Chiang/Legal-MA Regulatory

38

TAIWAN

MAIN DISH

Cook time: 30 minutes prep, 30 minutes cooking Ingredients:

Marinade: □ 1 teaspoon of soy sauce □ ½ teaspoon of five-spice powder □ ½ teaspoon of white pepper powder □ ½ teaspoon of salt □ 1 teaspoon of corn starch Main Dish: □ chicken breast, cut in 1-inch pieces

□ 1 bunch of basil leaves

□ 1-2 teaspoons of white pepper powder (for seasoning)

□ Optional: chili powder or garlic powder for seasoning

□ 2 eggs

□ 1 cup of water

□ 1 cup of sweet potato flour (can be replaced by all-purpose flour)

□ 3 cups of peanut oil or any oil that is good for high-heat cooking

Instructions: Step 1 – Combine chicken and the marinade in a large bowl. Covered and set aside in the refrigerator for at least 30 minutes. Step 2 – Combine the eggs and water in a bowl, mix well and set aside. Place sweet potato flour or all-purpose flour in a separate shallow plate or bowl. Step 3 – Heat the oil in a wok or saucepan, over medium-high heat. Step 4 – Take one piece of chicken, dip it in the egg liquid, then cover it with the flour. Shake off any excess and place it into the heated oil. Repeat this and fry the chicken in small batches. Let it fry for 2-3 minutes each side until golden brown. Step 5 – When the batch is done, transfer to a plate lined with paper towel or a rack to get rid of excessive oil. Step 6 – Once all the chicken is done, throw the basil leaves into the heated oil. (be careful, the oil might splatter.) Use a tong or spoon to push the leaves so that it’s properly fried, for about 10-15 seconds. Remove the leaves from the pan and transfer to a paper towel. Step 7 – Use a large bowl, combine the chicken, basil leaves, white pepper powder, and any additional spices as you like (chili powder, chopped garlic, chopped scallion, etc.). Mix well and it’s ready!

Taiwanese popcorn chicken By Elaine Lin/US CFO

39

CHINA

APPETIZER

Ingredients:

Dumpling Wrappers:

● 3 cups of all purpose flour

● 1 cup of hot water

Dumpling Filling:

● 1 pound of ground pork

● 3 scallions

● ⅓ cup shredded carrots

● 3 tbsp soy sauce

● 2 tbsp sesame oil

● 2 tsp shaoxing wine

● 4 cloves of garlic grated

● 2 inches of ginger grated

● 1 tsp salt

Instructions:

For the Wrappers:

1. Slowly pour the hot water into the flour & mix until flour is fully hydrated.

2. The mixture should barely come together in a ball. If you need to add more water to hydrate the

flour add 1 teaspoon at a time.

3. Knead for 10 minutes or until the dough is smooth.

4. Rest the dough while you make the filling with a damp towel on top.

For the Filling:

1. Chop the scallions & grate the garlic, ginger, & carrots.

2. Mix all ingredients in a bowl until fully combined.

Assembly:

1. Cut the dough into quarters then roll the sections into thick logs & cut into 1 inch pieces.

2. Roll out the dough pieces until very thin & round.

3. Spoon a heaping tablespoon of dumpling mixture into the center of the wrapper.

4. Dip your finger into water & trace the border of half the wrapper to act as a glue

5. Close the wrapper with pleats or any other way as long as there is no air in the dumpling.

Cooking:

1. Heat a pan over medium high heat with enough oil to cover the surface. 2.

2. Add dumplings to the pan, allowing each dumpling to touch the surface.

3. Cook over medium high heat until the bottoms of the dumplings are brown and crispy.

4. Add ½ cup of water & cover the pan with a lid over medium-low heat for 7 minutes.

5. Take off the lid and let the remaining water evaporate & serve with dipping sauce.

Pan Fried Dumplings By Douglas York/Finance Tech Enablement

40

CHINA

DESSERT

Ingredients: Custard Filling: ● 4 eggs, beaten, reserve 2 tablespoons for your pastry dough ● ¾ cup water, hot ● 6 tablespoons sugar ● ⅛ teaspoon salt, pinch ● ¼ cup evaporated milk ● 1 tsp extract Crust: ● 2 cups cake flour, plus extra for dusting ● 115 g unsalted butter, room temperature ● ¼ cup powdered sugar ● 2 tablespoons egg, beaten ● ⅛ teaspoon salt Instructions: Crust: 1. Sift flour, sugar, and salt, then add softened butter. Bring the mixture together with your hands until it comes into a ball. 2. Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm. Custard Filling: 1. Melt sugar and salt with hot water. Mix until dissolved then let cool. 2. Add the rest of the beaten egg yolk. Stir in sugar water, evaporated milk, & vanilla. Stir and combine everything well. 3. Strain the filling to ensure no lumps. Chill in the refrigerator. Baking: 1. Preheat the oven to 400˚F (200˚C.) 2. Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all. 3. Pour the custard filling into the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart. 4. Cool for 15 minutes & serve.

Don-Tat (Egg Custards) By Douglas York/Finance Tech Enablement

41

CHINA

CONDIMENT

Ingredients: ● 1½ cups vegetable oil ● 1 star anise ● ½ tsp cinnamon ● 1 bay leaf ● 3 garlic cloves, bruised with a knife ● 1 cup crushed red pepper flakes (Sichuan chili flakes are the best) ● 1 - 1½ teaspoons salt (to taste) Instructions: 1. Heat the oil, star anise, bay leaf, and bruised garlic cloves in a small saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium or low heat. The ideal heat should be about 225 to 250 degrees F so as not to burn the oil and spices. Caution that the oil and spices can burn really easily, so it's best to get a candy thermometer to monitor the oil temperature. 2.Let the oil cook for 30 minutes like this. If you start to see that slight bubbling die down, periodically turn the heat back up to medium-high, then back down to low if it gets too hot. 3.When the oil is done cooking, the seeds and pods should be darker in color, but not blackened (that means they burned, which results in subpar chili oil). Let the oil cool for 5 minutes if it is too hot - the temperature should still be 225 to 250 degrees F. In a separate heat-proof bowl, measure out the crushed red pepper flakes, cinnamon, and salt. 4.Remove the aromatics from the oil using a slotted spoon or fine mesh strainer. Slowly pour the oil over the chili flakes, and stir well. When completely cooled, transfer to a jar, and store in the refrigerator. The oil will keep for up to 6 months when stored this way (always remember to use a clean spoon to dip into the jar!)

Chili Oil By Douglas York/Finance Tech Enablement

42

CHINA

APPETIZER

Ingredients:

For the Aspic:

● ½ pound pork skin (225g, cut into 1-inch strips)

● 1 pound pork neck bones (450g, you want neck bones that still have meat on them!)

● water

● 2 slices ginger

● 1 scallion (cut into 3 pieces)

● 1 tablespoon shaoxing wine

For the Dough: ● 1 cup all-purpose flour (130g) ● 6 tablespoons warm water (90 ml)

For the Filling:

● 1 pound ground pork (450g, 70% lean 30% fat)

● 2 tablespoons shaoxing wine

● 3/4 teaspoon salt

● 1/2 teaspoon sesame oil

● 3/4 teaspoon sugar

● 3 teaspoons light soy sauce

● 3 tablespoons water

● 1 tablespoon ginger (minced)

● 1 heaping cup aspic (diced into ½-inch pieces)

Instructions

The Aspic:

1.In a small pot, add the pork skin and pork bones and cover with cold water. Bring to a rolling boil, and immediately

drain and rinse off the bones and the skin. Rinse out the pot and put everything back in. Add 4 cups (950 ml) water,

ginger, scallion and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hours.

2.Turn off the heat, allow the soup to cool, and strain the liquid into a bowl. Cover and refrigerate overnight.

The Dough:

1.In a mixing bowl, add the flour and the warm water 1 tablespoon at a time. Work and knead the dough for 15-20

minutes. The dough should be very soft and smooth. Cover with a cloth and let it rest for 30 minutes.

The Filling:

1.Take your ground pork and put it in the food processor. Pulse for 30-60 seconds until the pork resembles paste. In a

mixing bowl, add the pork and the rest of the ingredients except the aspic. Whip everything together thoroughly, for

about 2 minutes. You want everything to be extremely well combined, and the pork should look like a light, airy paste.

Gently fold in the diced aspic, and do not over-mix. Cover and transfer the filling to the refrigerator until ready to make

the dumplings. If you’re ready now, you can put it in the freezer for 15 minutes to allow it to firm up and make

assembling the buns easier.

Assembly:

1.Lightly dust a clean work surface with flour and roll the dough into a long cylinder/cigar, about an inch in diameter.

Cut the dough into small equal pieces weighing about 11 grams each (the dough chunks should be a size resembling

that of gnocchi). Roll out each piece into a round disc about 3 - 3 ¼ inches diameter. Keep everything under a damp

cloth.

2.Prepare your bamboo steamer & line it with napa cabbage.

3.Place about 1 tablespoon of filling in the middle of your dumpling skin. Pleat with as many folds as you can muster:

12-20 folds should do it. Make sure the top is sealed. If the filling ever gets too wet or hard to handle, put it in the

freezer for another 15 minutes and start again.

4.Place the buns in the lined steamer basket, about 2 inches apart.

Steaming:

1.In a metal steamer pot or wok, boil water. If using a wok, put the water at a level so that when you put the bamboo

steamer into the wok, the water rises about ½ inch up the bottom of the bamboo base. You never want the water to

touch the dumplings inside, though, so make sure not to fill it too high!

2.Once the water is boiling, put the bamboo steamer in the wok or steamer pot, cover with the bamboo steamer lid, and

steam over high heat for 8 minutes. Immediately remove the bamboo steamer from the pot and serve.

Xiao Long Bao (Soup Dumplings) By Douglas York/Finance Tech Enablement

43

CHINA

MAIN DISH

Ingredients:

● 2 small (1 pound) fresh live lobsters

● 1/3 cup vegetable oil, divided

● 1 clove garlic, crushed

● 1 slice fresh ginger, minced

● 1 cup chicken broth

● 1 tablespoon cooking shaoxing wine

● 1 tablespoon soy sauce

● 1 tablespoon cornstarch

● 1 teaspoon brown sugar

● 2 eggs, beaten

● 3 scallions chopped

Instructions:

1. Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a

long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces,

and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on

the pile too.

2. Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and

fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5

minutes. Remove the lobster and garlic mixture to a dish and keep warm.

3. Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no

longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together

the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan,

and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.

4. Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan,

and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a

few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before

serving.

Cantonese Style Lobster By Douglas York/Finance Tech Enablement

44

INDIA

MAIN DISH

Ingredients:

• 1 tablespoon Vegatable Oil / Olive oil

• 1 medium onion, finely chopped

• 4 cloves of garlic, minced

• 1 1-inch piece of ginger, peeled and minced

• 2 teaspoons ground coriander

• 1 teaspoon regular or smoked paprika

• 1/2 teaspoon garam masala

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground cinnamon

• 1/4 to 1/2 teaspoon cayenne (optional)

• 1 lb ground turkey

• 1 carrot, shredded

• 2 medium ripe tomatoes, chopped (or 1 15 oz can fire roasted tomatoes, drained)

• 1/4 cup water

• big pinch coarse salt and fresh ground pepper, to taste

• 1/2 cup frozen peas

• small handful cilantro leaves, chopped

Instructions:

1. In a large nonstick skillet, heat oil over medium heat. Add onions to pan and cook until soft, about 5

minutes. Add garlic and ginger and stir, cooking for a minute longer. Add spices and cook for one

minute, stirring constantly so that they don’t burn.

2. Add ground turkey to pan and cook until brown and crumbled, about 5-7 minutes. Add shredded

carrot, chopped tomatoes and water. Season well with salt and pepper.

3. Simmer meat and vegetable mixture in partly covered pan for about 10 minutes, until liquid is

absorbed. Stir in peas and cook for 5 minutes. Stir in vinegar and cilantro and taste for salt and

pepper. Serve over cooked brown rice.

WAYS TO EAT :

• Kheema tastes good on any bread (Naan / toasted bread) , and is easy to digest for kids , It also

goes good with basmati rice .

• Kheema can be eaten with Salad even or as a snack with potato chips or Tortilla Chips .

Minced Turkey Kheema By Jaya Moola/Back Office Systems

45

CHINA

MAIN DISH

Prep Time: 10 minutes Cook Time: 35 minutes 8 Servings

Ingredients: • 1 cup white sugar • 1 cup soy sauce • 1 cup water • ¼ cup minced garlic • ¼ cup minced fresh ginger • 5 pounds bone-in chicken thighs with skin • ¼ cup chopped green onions Instructions: Step 1: Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes. Step 2: Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes. Step 3: Place chicken on a platter and sprinkle with chopped green onions.

Soy Sauce Chicken By Joyce Yau/Finance Services, Business Intelligence

46

CHINA

MAIN DISH

This is an easy recipe PREP TIME - 10 minutes COOK TIME - 5 minutes Ingredients:

• 2 tablespoons cooking oil

• 12 oz beef tenderloin, thinly sliced

• 2 cloves garlic, minced

• 1 inch peeled ginger, thinly sliced

• 2 stalks scallions, cut into 2-inch strips

Marinade mix:

• 1 teaspoon cornstarch

• 1 tablespoon water

• 1 teaspoon Chinese rice wine or Shaoxing wine

Beef Sauce – mix them all together:

• 2 teaspoons oyster sauce

• 1 tablespoon soy sauce

• 1/2 teaspoon dark soy sauce

• 3 dashes ground white pepper

• 1/4 teaspoon sesame oil

• 1/2 tablespoon sugar or to taste

• Salt to taste

Instructions:

1. Marinate the beef slices with the Marinade ingredients for 30 minutes. Heat up a wok with 1 tablespoon

of cooking oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

2. Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef

back into the wok and then the sauce.

3. Continue to stir fry until the beef slices are almost done, then add the scallions. Do a few quick stirs.

Dish out and serve immediately with steamed rice.

Stir Fried Beef with Scallions By Jun Yan/HR Business Services

47

INDIA

APPETIZER OR

MAIN DISH

Pav Bhaji is a popular Indian street food made with potatoes and vegetables cooked in a tomato base and enjoyed with pav or dinner

rolls.

Ingredients:

For the vegetable bhaji:

• 3 medium sizes potatoes peeled and chopped

• 1 cup chopped cauliflower

• 1 cup chopped carrot

• 1/2 cup green peas, fresh or frozen

• 2 tablespoons butter/oil

• 1 large onion finely chopped

• ½ red bell pepper, finely chopped

• 2 cups finely chopped tomatoes

• 1 teaspoon turmeric powder

• 1”-inch Ginger

• 8 cloves Garlic

• 3 Whole Dried Kashmiri Red Chili Pepper

• 2 to 3 tablespoons pav bhaji masala (any store-bought pav bhaji masala).

• salt as required

For Pav:

• 12 pavs (or dinner rolls) for serving with the bhaji

• 2 – 3 tablespoon butter

Garnish for Pav Bhaji:

• 1 medium to large onion, finely chopped

• 1 lemon or lime chopped in wedges

• 3 to 4 tablespoons chopped cilantro leaves, for garnish

• 3 – 4 tablespoon butter

Instructions:

Soak whole dried Kashmiri red chili in 1/2 cup water for 15 mins. Grind chili, ginger and garlic along with the water to

a paste. (Note: if you skip grinding chilies with water, then add 1/2 cup water before pressure cooking and add the

ginger/garlic along with the onions)

Preparing Bhaji:

Heat butter/oil in the pressure cooker on medium-high flame. Add onions and sauté for 3 minutes.

Add bell pepper and sauté for another 2 minutes.

Add tomatoes, pav bhaji masala and salt. Add the ground chili paste and sauté for 1 minute.

Add cauliflower, potatoes, carrots, and green peas. Mix well. Add additional water if needed. Cover the lid and

pressure cook for 3-4 whistles. Turn the heat off. Let the pressure release naturally.

Open the pressure cooker lid and use an immersion blender/potato masher to coarsely grind the ingredients.

Turn the heat on and let the bhaji boil for a few minutes on medium flame. Add additional water, salt and pav bhaji

masala if needed. Let it simmer for a few more minutes and turn it off.

Preparing Pav:

Slice the pav/dinner roll in two halves. Heat a shallow frying pan. Keep the flame to a low and then add butter.

When the butter begins to melt, add a bit of pav bhaji masala. You can skip pav bhaji masala if you want. Mix the pav

bhaji masala very well with a spoon or spatula.

Place the pav/dinner roll on the butter. Lightly toast on one side and then turn to toast on the other side. Remove from

the pan and keep aside.

Serving pav bhaji:

Take the bhaji in a serving plate or a bowl. Top it up with a little bit of butter. You can add more butter, if you like.

Place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. Or you can sprinkle onions,

coriander leaves and lemon juice directly on the bhaji.

Serve bhaji with the lightly pan fried and buttered pav. Pav bhaji is topped with chopped onions, coriander leaves and

the lime or lemon juice is squeezed on the bhaji while eating.

Pav Bhaji – Indian Street Food By Nima Kalathil / Options Solutions Engineering, NE

48

INDIA

MAIN DISH

Chicken Tikka Masala is a popular chicken dish with aromatic golden chicken pieces in a spicy and creamy

curry sauce. The dish can be served with rice, roti, naan etc.

Ingredients:

For the chicken marinade:

• 1-1/2 pound boneless and skinless chicken breast cut into bite-sized pieces

• 1 cup plain yogurt

• 1 1/2 tablespoons minced garlic

• 1 tablespoon ginger

• 2 teaspoons garam masala

• 1 teaspoon turmeric

• 1 teaspoon ground cumin

• 1 teaspoon Kashmiri chili powder

• 1 teaspoon of salt

For the sauce:

• 2 tablespoons of vegetable/canola oil

• 2 tablespoons butter or ghee

• 2 small onions finely diced

• 1 1/2 tablespoons garlic finely grated

• 1 tablespoon ginger finely grated

• 1 1/2 teaspoons garam masala

• 1 1/2 teaspoons ground cumin

• 1 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 1/2 cup tomato puree

• 1 teaspoon Kashmiri chili (optional for color and flavor)

• 1 teaspoon ground red chili powder (adjust to your taste preference)

• 1 teaspoon salt

• 1 1/4 cups of heavy cream

• 1 teaspoon brown sugar

• 2 tablespoon Kasoori methi (dried fenugreek leaves)

• 4 tablespoons chopped cilantro leaves, for garnish

Instructions:

In a bowl, combine chicken pieces with all the ingredients for the chicken marinade; let it marinate for 30

minutes to an hour.

Heat oil in a large skillet over medium-high heat. When sizzling, add chicken pieces in batches of two or

three, making sure not to crowd the pan. Fry until browned. Set aside and keep warm.

Melt the butter/ghee in the same pan. Add onion and sauté for about 3-4 minutes. Add grated garlic and

ginger (or ginger garlic paste) and sauté for 1 minute. Then add garam masala, cumin, turmeric and

coriander powder and fry for about 20 seconds.

Add tomato puree, chili powders and salt. Let it simmer for about 10 minutes, stirring occasionally until

sauce thickens.

Add the chicken and its juices back into the pan. Add ½ cup of water and cook for an additional 8-10

minutes until chicken is cooked through and the sauce is thick and bubbling. Reduce the heat.

Now add heavy cream, sugar and Kasoori Methi. Cook for another minute and switch off the flame.

Garnish with cilantro and serve with fresh, hot basmati rice or naan.

Chicken Tikka Masala By Nima Kalathil / Options Solutions Engineering, NE

49

INDIA

MAIN DISH

Dosa is a south Indian thin crepe made from rice and urad dal (black lentil). It’s a popular breakfast item not only healthy but also easy to prepare. Ingredients: • 2 cup Idli Rice (or any short grain rice) • 1 cup Whole Urad Dal (black lentil without skin) • 1/8 teaspoon Fenugreek Seeds • 1/2 cup cooked rice • Water, as needed • Salt to taste • Ghee or butter, for shallow frying Instructions: Add Urad Dal and fenugreek seeds to a large bowl. Wash them very well several times and discard the water. Soak them in fresh water for 4-6 hours. Add idli rice to another bowl and wash a few times. Soak the idli rice in water for 4-6 hours. Drain the water from the urad dal and fenugreek seeds mix. Add drained urad dal, and fenugreek seeds mixture in the medium jar of a mixer, grinder or blender. Add water as needed and grind until you get a smooth and fluffy batter. Transfer it to a large bowl. Drain water from idli rice and add the rice along with ½ cup of cooked rice to the same mixer grinder jar. Add water as needed and grind until smooth texture. Rice requires less water compared to urad dal while grinding. Rice batter will be little grainy and will not be as smooth as urad dal batter. Transfer it to the same container having urad dal batter in it. Add salt to the batter and mix well. Cover it and leave it in a warm place for 8-10 hours or overnight for fermentation. During fermentation, the batter volume would increase, and the tiny bubbles would appear on the surface when you stir it with a spoon. If the batter is too thick, add a few tablespoons water to it of a pouring consistency. Heat a non-stick pan over medium flame. Grease the pan with a few drops of oil. Take a ladle full of batter, pour it over the surface of pan, spread it as thin as possible to a circular shape. Spread 1-teaspoon ghee/butter on dosa and cook until light brown or golden. Flip it and cook for an additional minute. Transfer it to a plate. Serve dosa with coconut chutney and/or sambar.

Dosa By Nima Kalathil / Options Solutions Engineering, NE

50

INDIA

MAIN DISH

Dal Tadka and Rice is the most delicious Indian comfort food. Toor dal (lentils) is cooked with onions, tomatoes and flavorful spices. It can be made with any kind of lentil and cooking method varies from region to region. Ingredients: • 1/2 cup Toor dal (split pigeon pea lentils) • 1/2 Onion finely chopped • 1 Tomato finely chopped • 1 Green Chili Pepper chopped • 1 1/2 cup Water • 1/4 teaspoon Turmeric powder • 1/4 teaspoon Red Chili powder • Salt to taste For Tempering: • 1 tablespoon Ghee or Oil • 1/4 teaspoon Cumin seeds • 1/4 teaspoon mustard seeds • 1/4 teaspoon fennel seeds • 6 Curry Leaves • 2 dried whole red chili Instructions: Rinse dal (split pigeon pea lentils) and add it to the pressure cooker. To this, add chopped onions, tomato and green chilies. Add 1.5 cups of water, turmeric powder, red chili powder and salt. Stir well and pressure cook for about 2 whistles or till they become soft. If the dal looks thick, add some water to get a medium consistency. Simmer the dal for a few more minutes. Remove from heat, once the desired consistency is reached. Heat a small pan and add ghee/oil to the pan. When the oil become hot, add all of the tempering ingredients and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal. Mix well with Dal. Garnish with cilantro. Dal Tadka can be served with roti, chapati, steamed plain basmati rice or jeera (cumin) rice.

Dal Tadka (Lentil Curry) By Nima Kalathil / Options Solutions Engineering, NE

51

INDIA

DESSERT

Gajar ka halwa is a traditional Indian sweet or dessert made with fresh red carrots, milk and sugar. It is generally prepared during festival occasions and celebrations. Ingredients: • 4 cups grated carrot • 4 cup full cream milk • 1 cup sugar • 2 tablespoon ghee • 8-10 unsalted whole or chopped cashews • 8-10 unsalted whole or chopped roasted almonds • 12-15 golden raisins Instructions: Wash, peel and grate the carrots. Heat a large pan. Add ghee, cashews, almonds and raisins to the pan and lightly roast them for a minute. Remove them from the pan and keep it aside. Add grated carrot to the same pan and cook for 2 to 3 minutes until they turn soft. Add 4 cups of milk. Mix well and let the milk comes to boil. Stir in between so that milk does not get stick to the pan. Cook carrot and milk for 30 minutes on low flame. Once the milk reduces to half of the original amount, add 1 cup of sugar and mix it well with milk. You can adjust the amount of sugar depending upon your taste. Cook carrots for additional 20-30 minutes in a low flame until all the milk evaporates. Add roasted nuts and raisins to the carrots and mix well. Remove the halwa from the heat. Serve the halwa warm or cold depending upon your preferences.

Gajar ka Halwa (Carrot Halwa) By Nima Kalathil / Options Solutions Engineering, NE

52

JAPAN

APPETIZER

Dipping Sauce: 1 cup low-sodium soy sauce 2 1/2 tablespoons Sriracha sauce Juice of 3 lemons Pork Dumplings: 1 tablespoon minced garlic 2 teaspoons minced ginger 2 teaspoons sesame oil 1 small bunch scallions, white and green parts, chopped 12 ounces ground pork 3 tablespoons hoisin sauce 2 teaspoons low-sodium soy sauce 1 teaspoon Chinese five-spice powder 1 egg 1 package round dumpling wrappers 1 tablespoon vegetable or peanut oil, for frying For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve. For the pork dumplings: Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes (you just want to take the bite off of the raw ingredients, not sauté them). Remove from the heat and allow to cool 1 minute. Combine the cooked garlic, ginger and scallions with the pork, hoisin, soy sauce, five-spice powder and egg in a large mixing bowl. Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out. Heat the oil over high heat. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes. Once the dumplings are golden brown, pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings.

Pork Dumplings (Japanese Gyoza) By Patricia Dorsch / Environmental Engineering

53

JAPAN

APPETIZER

Ingredients: 35 round wonton wrappers 2 cups shredded carrots, roughly chopped 2 cups sliced, shitake mushrooms 4 cups shredded napa cabbage 1 large garlic clove 1 tablespoon sesame oil 2 tablespoons soy sauce 2 teaspoons sriracha 1 teaspoon hoisin 4 tablespoons olive oil Hoisin Dipping Sauce ½ cup hoisin 2 teaspoons sesame oil 2 teaspoons sriracha Instructions: • In a large non-stick skillet, heat 1 tablespoon sesame oil over a medium-high heat. Add carrots, mushrooms, cabbage and garlic. Sauté 2-3 minutes until veggies start to wilt. Add soy sauce, sriracha and hoisin. Once veggies are completely cooked, set aside to cool. • For assembly: Place one heaping teaspoon of filling in the wonton wrapper. Using water, wet the sides of the wrapper. Fold, pleat and press to seal edges, making sure there are no air bubbles. Repeat for remaining filling. • Working in two batches, heat a large non-stick skillet to a medium-high heat. Add 1 tablespoon of olive oil. Add dumplings and brown until crispy and golden. Once browned, add ¼ cup of water. Cover and let set until water has evaporated, about 30 seconds to 1 minutes. Repeat with remaining batch. For the sauce: Combine all ingredients.

Vegetable Dumplings with Hoisin Dipping Sauce By Patricia Dorsch / Environmental Engineering

54

PHILLIPINES

MAIN DISH

I grew up eating Beef Steak, or Bistek, in my household. It’s a Filipino staple, that definitely has both Asian and Spanish influence, which makes this an AMAZING dish considering it’s a hybrid. It’s primarily eaten during dinner or lunch. Ingredients: • 1 pound of beef sirloin – sliced thinly and pounded • 1/2 cup soy sauce • 1/4 cup kalamansi or lemon juice • 1 small onion - - chopped finely • 2-3 tablespoon oil • 1 big onion - - cut into rings • 1/2 cup water • 2 teaspoon cornstarch Instructions: 1. Place the beef slices in a bowl or container with lid. Add soy sauce, kalamansi or lemon juice, and chopped onions. Mix well with your hands. Cover and let it marinate for at least an hour or overnight for better flavor absorption. 2. Squeeze the meat with your hands to remove excess marinade from the meat. Transfer meat into a plate. Set the marinade aside for later use. 3. Dissolve cornstarch in half cup of water. Set aside. 4. Heat oil over medium-high heat. Add the onion rings and cook according to preference. Just until slightly tender or totally caramelized. Remove from oil and set aside. 5. On the same pan, add the beef and cook for 1-2 minutes on each side. Transfer cooked beef slices on a serving plate. Top with cooked onions. 6. Still on the same pan over low heat, pour the soy sauce marinade. Add the cornstarch mixture and bring to a simmer while stirring constantly. Cook until sauce becomes thicker. 7. Pour the sauce over the beef and onions. Serve. EAT!

Filipino-Style Beef Steak with Onion (Bistek) By Rafael Sulit / US Corporate Affairs

55

CHINA

MAIN DISH

One of the first dishes I learned from my mom. Ingredients:

• 3 eggs

• 2 small tomatoes

• 1 to 2 scallions

• Salt

• Sugar

• Soy Sauce

Instructions: 1. Wash tomato and scallion 2. Scramble the eggs, put half spoon salt into it 3. Chop tomatoes and scallions into chunks 4. Add some cooking oil and cook the eggs in a pan and put it aside when ready 5. Cook tomatoes and scallions in the pan, keep stirring; Add a little soy sauce and half to

one spoon sugar. 6. When tomatoes are juicing, add eggs back and stir for a few seconds. 7. The dish is done! Pictures below represent steps above.

Tomato and Eggs Stir-Fry By Xi Liu/ US Business Services

56

INDIA

MAIN DISH

Ingredients: 1 bag of frozen spinach (or 8 oz fresh spinach)

1/2 cup channa dal (also known as Split Bengal Gram) (washed and soaked in warm water overnight or at least for 2

hours)

1 bunch of dill

1 medium onion

1 medium potato

1 tomato

1 green chilly

1 tsp minced ginger

1 tsp minced garlic

1 tbsp oil of your choice

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala

Pinch of hing (Asafoetida powder)

salt to taste

Cilantro for garnish (optional)

Instructions:

In oil, saute garlic, ginger, onion, hing and green chilly in the pressure cooker.

Add 1/2 a cup of water, spinach, chopped tomato, dill, chopped potato, spices and soaked channa dal into the pressure

cooker and stir them together.

For the electric pressure cookers, cook on high for 20 minutes and release naturally for 10 minutes then do a quick

release.

When complete, either hand mash with a potato masher or use an immersion blender, or purée in a regular blender as

this traditionally is served as a smooth consistency. It is normally served with basmati rice. Garnish with cilantro

(optional). As shown below, you can also serve it with potatoes and basmati rice.

Spiced Potatoes:

Ingredients:

1 medium potato chopped into small pieces for faster cooking

½ tsp Cumin Powder and ½ tsp Cumin seeds

½ tsp Corriander Powder

½ tsp Red Chilli Powder

½ tsp Dried Oregano

½ tsp Garlic Powder

½ tsp Dried Basil

Salt and Black Pepper to taste

Olive Oil to coat Potatoes

Instructions:

Combine all ingredients in a bowl. Air fry at 390 for 15-18 mins. Stir every 5 minutes. Cook unti desired crispness.

Sai Bhaji By Priya Dasani/Customer Gas Connections

57

INDIA

MAIN DISH

Ingredients:

2 medium potatoes chopped into small pieces for faster cooking

1 head of cauliflower cut into small florets

1 tsp Cumin Powder

1 tsp Cumin seeds

1 tsp Corriander Powder

1 tsp Turmeric Powder

1 tsp Red Chilli Powder

½ tsp Garam Masala

A few shakes of Hing (Asafoetida powder)

Salt to taste

Oil to coat the pan

Chat Masala (optional) sprinkled on top when dish is being served.

Instructions:

1. Cover the pan in oil and heat up cumin seeds and hing, you can also add 1 tsp of garlic and ginger if you like.

2. Saute the potatoes until golden brown on high and put aside.

3. Saute cauliflower until lightly golden brown on medium high and add potatoes back in.

4. Add in spices and mix everything together until it is combined properly.

5. Cover with a lid and cook on low for 15 minutes.

6. Check and see if potatoes and cauliflower are cooked through, if not cook longer.

7. Once cooked through, serve with basmati rice.

Gobhi Aloo (Cauliflower and Potatoes) By Priya Dasani/Customer Gas Connections

58

INDIA

MAIN DISH

Ingredients:

1 medium potatoes chopped into small pieces for faster cooking

25-30 pieces of Okra

1 tsp Cumin Powder

1 tsp Turmeric Powder

1 tsp Corriander Powder

1 tsp Red Chilli Powder

Salt to taste

Oil to coat the pan

Chat Masala (optional) sprinkled on top when dish is being served.

Instructions:

1. Cover the pan in oil and saute the potatoes until golden brown on high and put aside.

2. Saute okra until lightly golden brown on medium high and add potatoes back in.

3. Add in spices and mix everything together until it is combined properly.

4. Cover with a lid and cook on low for 15 minutes.

5. Check and see if potatoes and okra are cooked through, if not cook longer.

6. Once cooked through, serve with basmati rice.

Bindhi Aloo (Okra and Potatoes) By Priya Dasani/Customer Gas Connections

59

INDIA

SIDE DISH

Ingredients:

1 cup uncooked basmati rice

2 cup of water

1 tsp oil

Salt to taste

1 tsp Cumin seeds (optional)

Instructions:

1. Wash rice 3 times to remove some starch

2. Add two cups of water to rice and heat on stove. Add in oil, salt and cumin seeds.

3. Put on high heat to boil. Once water is boiling, lower heat to medium and let the rice cook for 15 minutes

and cover rice and reduce to low and check rice to see if water has been absorbed. Once all the water has

been absorbed it is ready to eat.

Basmati Rice By Priya Dasani/Customer Gas Connections

60

INDIA

MAIN DISH

Ingredients: 4 chicken legs and 5 chicken breasts 2 tablespoons plain yogurt 8 cloves of garlic 3 teaspoons minced ginger 2 teaspoons of salt (or to taste) 1 1/2 teaspoons cumin powder 1 1/2 teaspoons coriander powder 1 1/2 teaspoons Tandoori Masala 1 teaspoon turmeric powder Instructions: Mix everything together add in chicken and marinate overnight. Barbecue on grill or bake in the oven. Pre-heat oven to 390 degrees. Bake for 15 minutes then add more marinade and bake for 30 minutes more until slightly charred.

Tandoori Chicken By Priya Dasani/Customer Gas Connections

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