2014 cookbook - Indiana University

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2014 COOKBOOK

Table Of Contents Introduction.................................................................................................................................................................... 1 Afghan Student Association Bolanee..........................................................................................................................................................................................2 Pilaf................................................................................................................................................................................................3 Shami Kebab..................................................................................................................................................................................4

African Student Association Milk Tart .........................................................................................................................................................................................5 Moi Moi ..........................................................................................................................................................................................6 Sambusa........................................................................................................................................................................................7

Asian American Association Chicken Teriyaki.............................................................................................................................................................................8 Egg Tart ..........................................................................................................................................................................................9 Kimbap.........................................................................................................................................................................................10

Chinese Student & Scholar Association Coke Chicken Wings .....................................................................................................................................................................11 Red Braised Pork ......................................................................................................................................................................... 12 Sweet & Sour Pork....................................................................................................................................................................... 13

Filipino Student Association Beef Calderata ............................................................................................................................................................................. 14 Cassava Cake............................................................................................................................................................................... 15 Pork Siomai.................................................................................................................................................................................. 16

Indian Student Association Badaam Kheer............................................................................................................................................................................. 17 Motichur Laddu ........................................................................................................................................................................... 18 Tamarind Rice.............................................................................................................................................................................. 19

Indonesian Student Association (PERMIAS) Beef Rendang ............................................................................................................................................................................. 20 Beef Stew..................................................................................................................................................................................... 21 Sop Buah .....................................................................................................................................................................................22

Korean Student Association Bulgogi........................................................................................................................................................................................ 23 Pajeon ..........................................................................................................................................................................................24

Latinos Unidos at Indiana University Ceviche ........................................................................................................................................................................................25 Flautas de Pollo .......................................................................................................................................................................... 26 Pupusas .......................................................................................................................................................................................27 Tres Leches ................................................................................................................................................................................. 28

Malaysian Student Association Chicken Riceball ......................................................................................................................................................................... 29 Malaysian Rendang .................................................................................................................................................................... 30

Saudi Student Club Balila ............................................................................................................................................................................................ 31 Masabeb ..................................................................................................................................................................................... 32 Saudi Beans................................................................................................................................................................................ 33

Singapore Student Association Chicken Feet Soup...................................................................................................................................................................... 34 Roti John ..................................................................................................................................................................................... 35 Teh Tarik ...................................................................................................................................................................................... 36

Taiwanese Student Association Iced Honey Green Tea..................................................................................................................................................................37 Sweet Mung Bean Soup ............................................................................................................................................................. 38 Taiwanese Chicken ..................................................................................................................................................................... 39

Thai Student Association Pad Thai ...................................................................................................................................................................................... 40 Pork Satay....................................................................................................................................................................................41 Tom Kha Gai................................................................................................................................................................................ 42

Turkish Student Association Irmik Helvasi ............................................................................................................................................................................... 43 Kofte............................................................................................................................................................................................ 44 Yaprak Dolmasi ........................................................................................................................................................................... 45

Union Board (USA) Bread Pudding ............................................................................................................................................................................ 46 Jambalaya....................................................................................................................................................................................47 Red Beans & Rice ....................................................................................................................................................................... 48

Vietnamese Student Association Chicken Wings in Fish Sauce...................................................................................................................................................... 49 Mung Bean Pudding ................................................................................................................................................................... 50 Stir-fried Corn with Shrimp......................................................................................................................................................... 51

Introduction ABOUT THE COOKBOOK The IU World’s Fare Cookbook is designed to complement the cultural experience presented at the 2014 IU World’s Fare. Each year, all participating international organizations submit recipes, and their responses are always wonderful! We are happy to present this cookbook to you. Although we are not professional editors, nor are the student organizations professional chefs, we have done our best to convert quantities and make it easy. Have fun finding the ingredients at local markets in Bloomington, play around with the recipes, and enjoy experiencing new cultures through cuisine. Sincerely, The IU World’s Fare Planning Committee

WHERE TO FIND INGREDIENTS Finding the uncommon ingredients in some of these recipes is part of the adventure! Most major grocery stores carry a variety of ethnic ingredients. If you can’t find what you’re looking for try visiting Bloomington’s international stores listed below, or search online for a suitable substitute ingredient.

4th Street International Market

408 E. 4th Street

Obo’s Oriental Grocery

Sahara Mart Downtown

Bloomington, IN 47408 812-333-1396

Bloomington, IN 47401 812-335-1833

106 E. 2nd Street Bloomington, IN 47401 812-333-0502

B-Town International Market

Sahara Mart East

Tenth Street Market & Deli

2901 E. Covenanter Drive Bloomington, IN 47401 812-323-7718

2556 E. 3rd Street

2611 E. 3rd Street Bloomington, IN 47401 812-339-6222

1823 E. 10th Street Bloomington, IN 47408 812-336-1833

Esteban Garcia Mischa Kasperan

Bethany Owens Leah Rosenthal

Indonesian Student Association (PERMIAS) Korean Student Association Latinos Unidos Malaysian Student Association Saudi Students Club

Singapore Student Association Taiwanese Student Association Thai Student Association Turkish Student Association Union Board (United States) Vietnamese Student Association

SPECIAL THANKS Recipe Committee Trevor Cook Christina Fidel

Authors Afghan Student Association African Student Association Asian American Association Chinese Student & Scholar Association Filipino Student Association Indian Student Association

We want to offer special recognition to Executive Chef Damian Esposito, his kitchen staff at the IMU, and the IMU Catering staff for their amazing work preparing some of these wonderful dishes for the 2014 IU World’s Fare.

2014 IU World’s Fare Sponsors Office of the Vice President for International Affairs

1

World’s Fare Recipe

Bolanee

INSTRUCTIONS

Student Group: Afghan Student Association Website: www.facebook.com/groups/1603786439849 Email: [email protected]

ABOUT THE RECIPE Bolanee is a vegan flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. It can be served at any gathering/event.

FOOD TYPE

SERVING SIZE

Side dish

10

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Afghanistan

WHEN IS THIS DISH TYPICALLY SERVED? Any Event

Quantity

INGREDIENTS

Ingredient

5 16oz packages Egg roll wrappers 4 or 5

medium potatoes

1 tsp

Salt

Oil for frying 1/4 Cup

2

water for sealing the bolanee

1. Clean and boil the potatoes until they are very soft and let them cool. Peel the potatoes and salt to taste while mashing them with a masher or fork. 2. Fill the egg roll wrapper with 1 1/2 tsp of mashed potato, placing the potato in the middle of the wrapper, and smooth down in the center. Dip your finger into the bowl of water and run the water around the edges of the egg roll wrapper to help seal the bolanee. Take the edge of the wrapper and fold diagonally and attach it to the other end diagonal from it. Pinch together the wrapper all the way around to form a bolanee triangle. Do not over or under fill the center, and make several before you begin frying, because once the oil gets hot you will have trouble cooking them and making them at the same time. 3. Fry until golden brown, ~3 minutes on both sides. Drain the excess oil as you lift the bolanee and place them on a plate with several paper towels under them to help remove the excess oil.

World’s Fare Recipe

Pilaf

INSTRUCTIONS

Student Group: Afghan Student Association Website: http://www.facebook.com/groups/1603786439849 Email: [email protected]

ABOUT THE RECIPE Pilaf became standard fare in the Middle East over the years with variations. In South Asia, pilaf (sometimes spelt 'pulav') is a dish consisting of rice and commonly including peas, potatoes, mutton, beef, or chicken. It is usually served on special occasions such as weddings.

FOOD TYPE

SERVING SIZE

Main dish

5-7

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Afghanistan

WHEN IS THIS DISH TYPICALLY SERVED? Any Event

INGREDIENTS

Quantity

Ingredient

1/2 cup

chopped green onions, divided

2

garlic cloves, minced

1/4 cup

butter or margarine softened

3/4 cup

uncooked long grain rice

1/2 tbsp

curry powder

1.5 cup

chicken broth

1/2 tsp

salt

1/2 cup

golden raisins

1/2 cup

chopped almonds, toasted

3

Directions: 1. In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. 2. In a saucepan, heat broth and salt until boiling. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions.

Shami Kebab

World’s Fare Recipe INSTRUCTIONS

Student Group: Afghan Student Association Website: http://www.facebook.com/groups/1603786439849 Email: [email protected]

1. Take the beef, gram lentils, whole all spice, salt and 4 cups of water and bring it to boil. 2. Now add ginger garlic paste, cumin seeds and half of the onions.

ABOUT THE RECIPE Shami kebab is a popular Afghan variety of kebab. They are often garnished with lemon juice and/or sliced raw onions, and may be eaten with chutney made from mint or coriander.

3. Cook on low heat until the meat and lentils are tender. 4. If there is any excess water, dry it by turning the heat up. 5. Take the cooked mixture in a stone mortar and pound until it becomes smooth.

FOOD TYPE

SERVING SIZE

Side dish

6-8

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN

6. Mix in the rest of the onions, green peppers and fresh coriander. 7. Take a hand full of the ground mixture and shape it into small round patties. 8. Do the same for the rest of the mixture.

Afghanistan 9. Lightly dip each patty into the beaten eggs.

WHEN IS THIS DISH TYPICALLY SERVED? Any Event

INGREDIENTS

Quantity

Ingredient

2 lb

beef

1 lb

gram lentils

2 tsp

whole all spice

1 tablespoon

salt

2 tbsp

ginger garlic paste

1 tbsp

cumin seeds

3

chopped onions (medium)

8

chopped green bell peppers (not hot)

3 bunches

chopped fresh coriander

1 cup

oil

4 cups

water

3

eggs (beaten)

4

10. Fry to a deep golden brown. Serve hot.

Milk Tart Student Group: African Student Association Website: http://www.indiana.edu/~iuasa/index.html Email: [email protected]

ABOUT THE RECIPE This is a South African recipe mostly served during tea time.

World’s Fare Recipe INSTRUCTIONS 1.Preheat oven to 350 degrees F (175 degrees C). 2.In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Divide mixture in half and press mixture into bottom and sides of two 9-inch pie pans. 3.Bake in preheated oven for 10 to 15 minutes, until golden brown.

FOOD TYPE

SERVING SIZE

Dessert

6-8 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN South Africa

WHEN IS THIS DISH TYPICALLY SERVED? lunch

INGREDIENTS

Quantity

Ingredient

1/2 cup

butter, softened

1 1/2 cup

white sugar

1

egg

2 cups

all purpose flour

+ 2 1/2 Tbsp

all purpose flour

1 pinch

salt

4 cups

milk

1 tsp

vanilla extract

1 Tbsp

butter

2 1/2 Tbsp

cornstarch

1/2 t

ground cinnamon

2 tsp

baking powder

5

4.In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner. 5.In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

World’s Fare Recipe

Moi Moi

INSTRUCTIONS

Student Group: African Student Association Website: http://www.indiana.edu/~iuasa/index.html Email: [email protected]

1.First soak the beans for about 1 hour (or overnight) and wash them, by scrubbing off the bean coat/skin. 2.Make sure to remove all the bean coat until you are left with white coat-less beans.

ABOUT THE RECIPE This is a traditional Nigerian food made with steamed ground beans and enriched with spices.

3.Boil eggs, remove shells, and slice into small pieces, then set aside 4.Wash peppers and slice onions

FOOD TYPE

Example: Appetizer, Entree, Side Dish, Dessert

SERVING SIZE Example: 4-6 people 5

Entree

COUNTRY/ETHNICITY OF ORIGIN

5.Strain beans, pour into blender, add peppers, tomato puree, onions, and bouillon/stock cubes. 6.Add a little water to blend easily and grind beans until very smooth without granules or bean lumps. 7.Pour blended beans into a wide bowl, stir and slowly add some water, continue stirring until you get a lighter consistency but not too watery

Nigeria 8.Add vegetable oil and salt to beans mixture

WHEN IS THIS DISH TYPICALLY SERVED? Anytime

INGREDIENTS

Quantity

Ingredient

1 1/2 lb

brown beans

1

red bell pepper

1

scotch bonnet pepper

2 Tbsp

vegetable oil

1 Tbsp

concentrated tomato puree

4 Tbsp

ground crayfish

2 large

onion bulbs

4

eggs

3

3 bouillon/stock cubes

1 cup

water

1t

salt tin cups for cooking

6

9.Pour mixture into tin cups and add pieces of egg. 10. Line the base of pot with foil, pour in water, and set to boil. While water is boiling, place sealed beans into pot of boiling water and leave to steam. 11. Add little quantity occasionally so as avoid it being burnt. After 45 minutes put steel knife through the bean. If the knife comes out clean it is ready.

World’s Fare Recipe

Sambusa

INSTRUCTIONS

Student Group: African Student Association Website: http://www.indiana.edu/~iuasa/index.html Email: [email protected]

ABOUT THE RECIPE This is a Somali recipe mostly served at weddings and parties.

FOOD TYPE

SERVING SIZE

Appetizer

6-10

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Somali

WHEN IS THIS DISH TYPICALLY SERVED? Dinner

INGREDIENTS

Quantity

Ingredient

14 oz

Spring roll wrappers

2 Tbsp

olive oil

2 lbs

ground beef

1

leek, chopped

2 tsp

ground cumin

1 tsp

pepper

1 small

finely chopped onion

1

minced garlic clove

1 Tbsp

all purpose four

1 Tbsp

water

1 quart

oil for frying

2 tsp each

ground cardamom and salt

7

1.Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned. 2.In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up. 3.Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

Chicken Teriyaki

INSTRUCTIONS

Student Group: Asian American Association Website: www.indiana.edu/~aaa Email: [email protected]

ABOUT THE RECIPE This is a Japanese dish that is more popular outside of Japan than in Japan.

FOOD TYPE

SERVING SIZE

Entree

4

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Japan

WHEN IS THIS DISH TYPICALLY SERVED? Lunch or Dinner

INGREDIENTS

Quantity

Ingredient

1/2 cup

mirin

1/4 cup

sake

1/4 cup

Japanese soy sauce

2 Tbsp

sugar

4

large boneless skinless chicken thighs Kosher salt black pepper Canola oil

1

8

World’s Fare Recipe

green onion (green part only, cut into rings)

1.Combine the mirin and sake in a small saucepan. Heat over medium-low for 5 minutes, then add the soy sauce and sugar. Stir until dissolved. Adjust the heat to simmer for 20 to 25 minutes, until reduced by about a third and thickened. There should be a very generous 1/2 cup. Set aside to cool and concentrate. Use or store in a jar in the fridge for a week. Return to room temperature before using. 2.Rinse and pat the thighs dry with paper towel. Poke it with a toothpick or fork to let flavors penetrate. Sprinkle with salt and pepper. Heat a medium skillet over medium heat. Add a small splash of oil. Cook the thighs, smooth side down, for 3 minutes, or until a little golden underneath. Turn each piece over, lower the heat to medium-low or low, then cover; you want a gently hiss. Cook for 8 minutes, or until just cooked through. 3.Add about 2 tablespoons of the sauce. Turn to coat the chicken, increase the heat to medium. Let the chicken cook in the bubbling sauce for 3 to 5 minutes, turning often, until the sauce has coated the chicken with a reddish-brown gloss. The pan will be have some fat from the chicken as well as the cooked down dark-colored teriyaki sauce. 4.Transfer the chicken to a plate and let cool for 5 to 10 minutes. Cut across the grain, arrange on a plate and garnish with a sprinkling of green onion. Serve with rice.

World’s Fare Recipe

Egg Tart

INSTRUCTIONS

Student Group: Asian American Association Website: www.indiana.edu/~aaa Email: [email protected]

ABOUT THE RECIPE This is a classic snack for Asian countries, especially in China where they offer it in bakeries and at dim sum restaurants.

FOOD TYPE

Example: Appetizer, Entree, Side Dish, Dessert

SERVING SIZE Example: 4-6 people 16

Snack

COUNTRY/ETHNICITY OF ORIGIN Asia (China, Hong Kong, etc)

WHEN IS THIS DISH TYPICALLY SERVED? Anytime

INGREDIENTS

Quantity

Ingredient

5.5 oz

unsalted butter, softened (for the crust)

1/2 cups

granulated sugar

1/2 tsp

salt

1

large egg

1.5 cups

all purpose flour

1/2 cup

granulated sugar (for the custard)

1/2 tsp

cornstarch

1/9 tsp

salt

3/4 cup

milk

2/3 cup

heavy cream

8

large egg yolks

1 tsp

vanilla extract

9

1.Adjust oven rack to lower-middle position, place baking stone or sheet pan on rack, and heat oven to 375°. Lightly grease a 12 cup muffin tin. Stir butter, sugar, and salt in a large bowl until combined. Stir in egg, and then flour until completely combined. Divide dough into 16 portions and roll into balls. 2.Press a dough ball into each cup, pressing dough up sides to about 1/4 inch from top of cup, and maintaining a thickness about 1/8-inch thick. Chill for 30 minutes. 3.Whisk sugar, cornstarch, and salt in a medium bowl. Whisk in milk, cream, yolks, and vanilla until combined. 4.Fill each cup with custard to about 1/8-inch from top of crust (don't overfill). Bake until crust is golden and custard is just set, about 20 minutes. Let tarts cool in pan for 15 minutes then carefully transfer to wire rack to cool. Let pan cool, then repeat with remaining dough and custard. Serve room temperature or chilled.

World’s Fare Recipe

Kimbap

INSTRUCTIONS

Student Group: Asian American Association Website: www.indiana.edu/~aaa

1.Beat 2 eggs and cook the eggs in a nonstick pan coated with cooking spray. Cook the eggs until they are gently cooked all the way through. Cut the eggs in 1/2-inch strips.

Email: [email protected]

ABOUT THE RECIPE

2.Cook the carrots in salted water for 3-4 minutes until firm.

Kimbap is a very popular Korean dish which is often served during gatherings and picnics. However, this dish could easily be served for dinner or a snack.

SERVING SIZE

FOOD TYPE

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people 4

Snack or Dinner

COUNTRY/ETHNICITY OF ORIGIN Korea

WHEN IS THIS DISH TYPICALLY SERVED? Anytime

INGREDIENTS

Quantity

Ingredient

4 cups

cooked short grain rice

2

eggs

4

long carrot strips cut lengthwise 1/3inx1/3inc

4

long pickled Damion radish strips cut same

4

long imitation crab meat strips cut same

1 cup

blanched spinach

1 tbsp

sesame oil pinch of salt

1 cup

chopped Korean style BBQ beef

4

nori sheets

10

3.Cook the spinach for 2 minutes in boiling water. Carefully squeeze the water out of the hot spinach. Season the spinach with 1/2 tablespoon sesame oil and a pinch of salt. 4.To assemble the rolls, place a cup of rice on top of a piece of nori. Spoon the rice edge to edge except for the top edge. Edge should be at least 1-2 inches unfilled. 5. Carefully place the filling in the center of each roll. 6. Roll the kimbap using a bamboo mat, making sure to push down and pull-back every time you roll a little. 7. Cut the roll into 1 inch pieces, and serve.

Coke Chicken Wings Student Group: Chinese Student and Scholar Association

INSTRUCTIONS

Website: www.indiana.edu/~iucssa/

1. wash chicken wings

Email: [email protected]

2. heat skillet over high heat, put oil into the pan

ABOUT THE RECIPE Who will believe coke can be used to cook chicken wings? This is a new homemade Chinese food. Someone tried to use coke instead of sugar and cook this dish. And this person upload recipe online, and young people love this dish.

FOOD TYPE

SERVING SIZE

Entree

4

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

4. put green onion, anise, and ginger into the pan, and then fry them together for 1 minute 5. put coke into the pan 6. put soy sauce into the pan 7. fry chicken for 2 minutes 8. put water into the pan 9. boil until most of liquid has evaporated

China

10. take off heat and allow to cool slightly

Lunch/Dinner

INGREDIENTS

Quantity

Ingredient

20 pieces

Chicken Wing

0.5 tbsp

Slice Ginger

2 tsp

3. put chicken wings into the pan and fry each side of them to golden color

COUNTRY/ETHNICITY OF ORIGIN WHEN IS THIS DISH TYPICALLY SERVED?

Slice Green Onion

1/4 tsp

Anise seed

1 Tbsp.

Oil

1 Tbsp.

Soy Sauce

20 oz.

Coke

1.5 cup

water

11

World’s Fare Recipe

Red Braised Pork Student Group: Chinese Students and Scholar Association

World’s Fare Recipe INSTRUCTIONS

Website: www.indana.edu/~iucssa/

1. cut pork to 2 cm cube

Email: [email protected]

2. Combine pork and water over high heat and bring to boil; once water is boiling remove pork and wash clean with cold water

ABOUT THE RECIPE Classic Chinese entree. Everybody eats and no one does not like it. It is always severed on Chinese New Year Eve.

3. keep the pan on medium high, put 1 Tbsp oil into the pan and then chilli and anise 4. fry chili and anise on medium high for 30 sec.

FOOD TYPE

SERVING SIZE

Entree

3

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN China

WHEN IS THIS DISH TYPICALLY SERVED? Lunch/Dinner

INGREDIENTS

Quantity

Ingredient

1 1/2 cup

Water

1.1 pound

2 cm cube streaky pork

1 Tbsp

Sugar

2 Tbsp

Oil

2 Tbsp

Cooking Wine

1/2 tsp

Anise seed

1/2 tsp

Dry Chili

1 1.2 tbsp

Chopped Green Onion

0.5 tsp

Salt

2 tsp

Chopped Ginger

2 Tbsp

soy Sauce

0.18 oz., or 1tsp

Rock Candy

12

5. put green onion and ginger into the pan and fry with chilli and anise for 1 minute 6. then put the pork into the pan and fry until the pork become gloden color 7. remove pork from heat 8. place a clean pan on high heat, put 1 Tbsp oil into it, then put 1 Tbsp sugar into it, fry until the sugar becomes a red color, then put pork (without other things like green onion) in to the sugar oil 9. fry pork until it turns the red color of the sugar 10. put the cooking wine, soy souce, and 1 1/2 cup water in to the pan 11. keep the pan on high, boil and fry the pork for 4 minutes 12. finally, put rock candy and salt into the pan and fried the pork until water almost dry

Sweet and Sour Pork Student Group: Chinese Students and Scholars Association Website: http://www.indiana.edu/~iucssa/

ABOUT THE RECIPE This is a traditional Chinese pork entree. Before ketchup was sold in Chinese markets, people used only sugar to cook the sauce. It made this entree a huge challenge for many young cooks.

SERVING SIZE

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people 3-4

Entree

COUNTRY/ETHNICITY OF ORIGIN China

WHEN IS THIS DISH TYPICALLY SERVED? Lunch and Dinner

INGREDIENTS

Quantity

Ingredient

10 ounces

Pork Tenderloin

6 tablespoons

Egg White

1 teaspoon

Salt

2 tablespoons

Vinegar

4 tablespoons

Ketchup

3 tablespoons

Sugar

2 tablespoon

Starch

2 cups & 2tbsp.

Cooking Oil

13

INSTRUCTIONS 1. Cut pork tenderloin in pieces. Each piece should as big as middle finger.

Email: [email protected]

FOOD TYPE

World’s Fare Recipe 2.In a small bowl, put 2 tablespoons vinegar, 3 tablespoons sugar, 1 teaspoon salt, 1/2 tablespoons starch and 1/2 cup water, mix them up. 3.In another bowl, put 1 and half tablespoons starch and 6 tablespoons egg white, mix them up first. Then put all cut pork tenderloin in, then mix them. 4.Use a non-stick pan and add in 2 cups cooking oil. Heat up the oil until it reaches 375 degree. 5.Put the pork in oil one by one and fry pork for 2 minutes. Then take pork out of oil. 6.Re-heat the oil up to 375 degree, put all pork in oil again until the color changes to golden. Then take pork out of oil. 7.Change another pan, add 2 tablespoons cooking oil, heat up to 300 degree. Then add 4 tablespoons ketchup, fry for 30 seconds. 8.Add the sauce (we made in Step 2) in pan and fry for 1 minute. 9.Then add pork in pan, mix the pork with sauce quickly until each piece pork has sauce around it. 10.Turn off the heat. Serve.

Beef Caldereta

INSTRUCTIONS

Student Group: Filipino Student Association Website:

1. In a large pan, heat oil. Fry the potatoes and carrots until color turns light brown. Remove and set aside.

Email: [email protected]

ABOUT THE RECIPE

2. Add beef to the pan; stir-fry for a few minutes until lightly brown. Remove and set aside.

This entree was originally adapted from a Spanish dish during Spain's 300-year occupation of the Philippines. The original dish used goat meat, but now there are several variations that use beef, pork, or chicken as the main meat of choice.

3. In the same pan, saute the garlic and onions until translucent. Add chili flakes. Return beef and accumulated juices to pan. Stir-fry for a few minutes. Add water, tomato sauce, liver spread and bay leaf; stir to combine. Bring to a boil then simmer, about an hour or until meat is tender.

FOOD TYPE

SERVING SIZE

Entree

6

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Spain, Philippines

WHEN IS THIS DISH TYPICALLY SERVED? Holidays or party dinners

INGREDIENTS

Quantity

Ingredient

2 lbs

Beef, chopped into cubes

1 cup

Vegetable oil

3 cloves

Garlic, chopped

1 tsp

Chili Flakes

4 cup

Water

1 cup

Tomato Sauce

1/2 cup

Liver Spread

3

Bay Leaves

2 cup

Potatoes, quartered

2 cup

Carrots, sliced

2/3 cup

Green Olives

2

Peppers (1 red, 1 green), sliced

14

World’s Fare Recipe

4. Add potatoes, carrots and green olives; simmer for another 6 to 8 minutes. Season salt and pepper to taste. Add bell peppers, cook for additional 2 minutes. 5. Transfer to a platter. Serve with white rice.

Cassava Cake

INSTRUCTIONS

Student Group: Filipino Student Association Website:

1. Make the batter by combining the grated cassava, butter, 1/2 cup condensed milk, 1/2 cup evaporated milk, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.

Email: [email protected]

ABOUT THE RECIPE The main ingredient of this recipe is cassava, a root that is in much of traditional Filipino cuisine. It is easily grown in the country and is a woody shrub, known as the "poor-man's crop." It is rich in carbohydrates and is a perfect dessert or snack after meals.

FOOD TYPE

SERVING SIZE

Dessert

6

Example: Appetizer, Entree, Side Dish, Dessert

World’s Fare Recipe

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Philippines

WHEN IS THIS DISH TYPICALLY SERVED? Special occasions and gatherings

INGREDIENTS

2. Add the 2 cups coconut milk and macapuno in the mixing bowl where the mixed ingredients are. Mix again. 3. Grease a glass baking pan, then pour in the batter (the ingredients you just mixed together) 4. Preheat oven 350 degrees for 10 minutes then put in the baking tray with batter and bake for 1 hour. Remove from oven and set aside. 5. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in a heated saucepan. 6. Pour in the condensed milk then mix thoroughly. 7. Pour 2 cups of coconut milk and stir constantly for 10 minutes. 8. Pour the topping over the baked batter and spread evenly. 9. Separate the yolk from the egg white of the remaining egg (you will only need to use the egg white). 10. Glaze the topping with the egg white using a basting brush.

Quantity

Ingredient

2 packs

Grated Cassava (about 2 lbs total weight)

11. Set your oven to broil mode. Broil the cake until color turns light brown.

2 cans (4 cups)

Coconut Milk

12. Let cool. Serve, and enjoy.

1/2 can (12 oz)

Evaporated Milk

3

Eggs

1/4 cup

Butter, melted

1 small bottle

String Macapuno (coconut flesh)

1 cup

Condensed milk

16 tbsp

Granulated white sugar

2 tbsp

Flour

15

World’s Fare Recipe

Pork Siomai

INSTRUCTIONS

Student Group: Filipino Student Association Website:

1. Combine all ingredients except for the water and wan ton wrapper and mix thoroughly.

Email: [email protected]

2. Wrap the mixed ingredients using the won ton wrapper.

ABOUT THE RECIPE Filipinos have altered the traditional Chinese dumpling and it has become known as siomai. It is a common street food and hundreds of eateries and restaurants in the Philippines now serve this popular appetizer.

FOOD TYPE

SERVING SIZE

Appetizer

12

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN China, Philippines

WHEN IS THIS DISH TYPICALLY SERVED? Along side lunch or dinner entrees

INGREDIENTS

Quantity

Ingredient

2 1/2 lbs

Ground pork

1 cup

Shrimp, minced

2 cups

Water chestnuts, minced

5 tbsp

Sesame oil

1 tbsp

Ground black pepper

1 cup

Onion, minced

1 cup

Carrots, minced

1 1/2 cups

White mushroom, minced

1 pack

Won Ton Wrapper

1/4 cup

Scallions, minced

2 tsp

Salt

1 piece

Raw Egg

16

3. Using a steamer, steam the wrapped siomai for 15 to 25 minutes. The time depends on the size of each individual piece. (larger pieces may need more time steaming) 4. Serve hot with Kikkoman soy sauce and calamansi or lemon dip. Share, and enjoy!

Badaam Kheer (Almond Dessert)

World’s Fare Recipe INSTRUCTIONS

Student Group: Indian Student Association Website:

1.Boil milk and soak the saffron separately in lukewarm milk. Keep boiling the milk in low flame

Email: [email protected]

ABOUT THE RECIPE Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it can be flavored with cardamom, raisins, saffron, cashew nuts, pistachios or almonds.

2. Boil water and add almonds to it. Let it boil for a minute. Switch off the stove, drain and wash under tap water to cool down. 3. Now you will be able to peel off the skin. Peel all the almonds. 4. Reserve 6 almonds for garnish. Grind rest of the almonds with a little milk to make a smooth paste.

FOOD TYPE

SERVING SIZE

Dessert

4

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN India

WHEN IS THIS DISH TYPICALLY SERVED? during a meal or as a dessert

INGREDIENTS

Quantity

Ingredient

1/4 cup

Badaam/ Almonds

2 & 1/2 cups

Milk

1 pinch

Saffron

1

Cardamom pod

1/4 cup

Sugar

2 tsp

Butter

17

5. Mix ground almond paste, soaked saffron and sugar and mix well. Boil until you get the desired consistency. Keep stirring every now and then, to avoid burnt bottom. It could take around 8 to 10 minutes in a medium flame. 6. Slice the reserved almonds into thin strips. Heat Butter in a pan and fry the almonds for a minute, and add it to the boiling kheer. Switch off the flame. Notes: Adjust sugar as per your need. The consistency can be adjusted as per your wish. If you want it on the thicker side, use less milk. If you want it thinner, you can use less almond. Be generous in adding cardamom and saffron as it leads to a nice flavor to the kheer. Otherwise the smell of almonds may dominate. Tastes best when served chilled, preferably the next day. If you want to make almond milk, add a small piece of cinnamon, 1 clove, and a mustard size edible camphor to boiling milk and reduce the almond to half.

Motichur Laddu

INSTRUCTIONS

Student Group: Indian Student Association Website:

For the bundi batter: 1. Combine the gram flour, semolina, and approx. 1/4 cup of water, and mix well to make a smooth batter. Keep aside.

Email: [email protected]edu

ABOUT THE RECIPE Laddus are considered a very auspicious sweet because they are Lord Ganesh's favorite. Making these laddus is a time-consuming process and a little practice is required to perfect them. This kind is called the Motichur Laddu.

SERVING SIZE

FOOD TYPE

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people 20

Dessert

COUNTRY/ETHNICITY OF ORIGIN India

WHEN IS THIS DISH TYPICALLY SERVED? For cultural holidays and after main course entrees

INGREDIENTS

Quantity

Ingredient

1 1/2 cups

besan (Bengal gram flour)

1 1/2 tbsp

semolina (rava)

1 1/4 cups

sugar

1 tbsp

milk

few drops

saffron food color

few strands

saffron (kesar)

2 tbsp

chopped almonds

2 tbsp

chopped pistachios

1 tsp

cardamom (elaichi) powder

2 tsp

rose water butter for deep frying

(optional)

18

World’s Fare Recipe

edible silver leaf (vark)

For the sugar syrup: 1. Combine the sugar and milk with 1.5 cups of water in a wok and heat while stirring continuously until the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. 2. Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break, and it will not clarify the syrup 3. After about 5 minutes, slowly drizzle 2 tablespoons of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer. 4. Continue to simmer the syrup over a medium flame for 3 to 4 minutes and then gently remove the grey layer using a slotted spoon 5. Add the saffron food color to the syrup and make a syrup of one string consistency. Keep warm. 6. Heat butter in a wok. When hot, hold a perforated spoon (called a bundi jhara) over the hot gee and pour a little bundi batter a time using a ladle over the perforated spoon. Spread the batter with the back of a spoon so that the bundi batter falls into the butter. 7. Fry the bundi batter over a high flame to a light golden color, taking care to ensure that they are not very crisp. 8. Add the bundis to the warm sugar syrup and mix well so that the bundis soak well. 9. Wash and dry the perforated spoon (bundi jhara) every time you pour the bundi batter through it. Proceed making the bundis with the remaining batter and immerse them in the sugar syrup immediately after frying. 10. Allow the mixture to cool completely. 11. Add 2 tablespoons of hot water, the saffron, chopped almonds, chopped pistachios, powdered cardamom, and rose water and mix well. 12. Shape the mixture to make 20 to 22 laddus and garnish with silver vark, if using.

Tamarind Rice

World’s Fare Recipe INSTRUCTIONS

Student Group: Indian Student Association Website:

For the tamarind paste: 1. Combine the tamarind with 1/2 cup of water and cook over medium flame for a minute. Allow it to cool slightly

Email: [email protected]

ABOUT THE RECIPE

2. Pass through a strainer to get a thick pulp

Tamarind rice is a heart-warming dish that uses tamarind to create a classic Tamil cuisine.

3. Add the turmeric powder and chill powder and keep aside For the rice: 1. Heat the oil in a pan, and add the split black lentils. Toast until it turns golden brown in color.

FOOD TYPE

SERVING SIZE

Entree

4

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN India

WHEN IS THIS DISH TYPICALLY SERVED? Lunch or Dinner

INGREDIENTS

Quantity

Ingredient

3 cups

Steamed Rice

1 tbsp

Split black lentils and chopped coriander

1

green chili and broken up Kashmiri red chilies

1 tbsp

butter

1 tsp

grated ginger

1/4 tsp

asafoetida (sub: dried cumin, thyme, or caraway)

6-8

Curry leaves

2 tbsp

oil salt to taste

1/4 cup

tamarind

1/2 tsp ea

turmeric powder & chili powder

1/2 cup

water

19

2. Add the green chili, dry red chili, ginger, asafoetida and curry leaves and cook for a few more seconds 3. Add the tamarind paste, mix well and cook for 2 minutes. 4. Add the steamed rice and salt, mix well and cook for 3 to 4 minutes 5. Serve hot, garnished with butter and coriander

Beef Rendang Student Group: Indonesian Student Association (Permias) Website:

World’s Fare Recipe INSTRUCTIONS 1. Heat oil, and stir fry 21 shallots until aromatic.

Email: [email protected]

2. Grind 1 clove of garlic, 5 shallots, 1 tsp of ginger root, and 4 pcs of Kafir Lime Leaves into a paste. Heat the paste in a large pot over medium heat, and mix gently for a few minutes.

ABOUT THE RECIPE Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia. It is served at ceremonial occasions and to honor guests, but now it is commonly served across the country.

FOOD TYPE

SERVING SIZE

Entree

20

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN

3. Add 1/2 of the garlic chili paste to the pot, and continue cooking for 1-2 minutes. 4. Add the beef, and toss to coat evenly with the sauce. Cook over medium-high heat to sear meat, stirring occasionally. 5. Reduce heat to medium-low. Add the ground nutmeg, ground coriander, lemon-grass, star anise, bay leaves, cinnamon stick, and a pinch of salt. Toss to coat evenly. 7. Pour in coconut milk, and stir. 8. Reduce the heat to low, and simmer uncovered until the meat is tender and the sauce thickens.

Indonesia, Minangkabau (West Sumatra) 9. Serve over steamed rice.

WHEN IS THIS DISH TYPICALLY SERVED? Ceremonial occasions, to honor guests, daily.

INGREDIENTS

Quantity

Ingredient

12 oz

Beef Stew Meat, cubed

8 oz

Garlic Chili Paste

13.5 fl oz

Coconut Milk

4 pcs each

Star Anise, Lemon-grass, and Bay Leaves

4 cm

Cinnamon Stick

8 tsp each

Ground Nutmeg & Ground Coriander

4

Garlic cloves, Crushed

26

Shallots (small), Sliced

4 tsp

Ginger Root, crushed

4 pcs

Kafir Lime Leafs salt, to taste

20

Indonesian Beef Stew Student Group: Indonesian Student Association (Permias) Website:

ABOUT THE RECIPE Semur is a type of meat stew that is braised in thick brown gravy. It is served during Lebaran, weddings, and any important celebrations. Not only Betawi culture, semur are also often appeared on the celebration events in various parts of the archipelago.

FOOD TYPE

SERVING SIZE

Entree

4-6

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Indonesia, Java Island

WHEN IS THIS DISH TYPICALLY SERVED? Important celebrations and adopted as daily dish.

INGREDIENTS

Quantity

Ingredient

6 pcs

Shallots, crushed

2

Bay Leaves

1 quart

water

1

Whole Nutmeg, crushed

3

Cloves, whole

1 Inch each

Cinnamon Stick, Ginger Root

2.5 oz

Sweet Soy Sauce (ABC Brand, Red Color)

1.4 lbs

Beef Shank diced 1 inch

5

Garlic cloves

5 pcs

Fried Candlenut (best sub is macadamia)

2 tsp.

Coriander, fry without oil and crush

1/4 tsp.

Cumin

21

INSTRUCTIONS 1. Heat oil, saute shallots until aromatic and mix ground paste consisting of: 5 Cloves garlic, 1" of Ginger Root, 5 Pcs. of fried candlenut, 2 Tsp. of crushed fried coriander, 1/4 Tsp. Cumin.

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Example: Appetizer, Entree, Side Dish, Dessert

World’s Fare Recipe 2. Pour water; add nutmeg, clove, cinnamon stick, sweet soy sauce, 1 tsp. salt. Then mix. 3. Toss the beef and cook until meat is tender and sauce is thick. Note: It is better to be cooked in advance and put in the refrigerator so that the spices is absorbed within the meat.

World’s Fare Recipe

Sop Buah

INSTRUCTIONS

Student Group: Indonesian Student Association (Permias) Website:

1. Divide fruit into 5 serving bowls.

Email: [email protected]

2. Stir condensed milk and water in a different container until mixed thoroughly.

ABOUT THE RECIPE Sop buah is an Indonesian iced fruit cocktail dessert. This cold and sweet dessert is made of diced fruits. Sop buah is popular amongst Indonesians, especially during Ramadhan as a popular choice for iftar — to break the fast among Indonesian Muslims.

FOOD TYPE

SERVING SIZE

Dessert

5

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Indonesia

WHEN IS THIS DISH TYPICALLY SERVED? After Meal, to break the fast among Indonesian Muslims

INGREDIENTS

Quantity

Ingredient

4 oz., each

Diced Watermelon, Pineapple, Papaya

4 oz.

Honeydew cut into round

4 oz.

Grapes, halved

18 oz.

Shaved ice

5 Tbsp

Vanilla Syrup, divided

3 oz.

Condensed Milk

1 qt.

Water

22

3. Pour an even amount of the milk mixture over each of the fruit bowls. 4. Top the fruit bowls with an even amount of shaved ice. 5. Drizzle 1 Tbsp of vanilla syrup over each fruit bowl. 6. Serve.

World’s Fare Recipe

Bulgogi

INSTRUCTIONS

Student Group: KSA Website: www.iubksa.com

1. Place beef in freezer for about 30 minutes so that it is easier to thinly slice.

Email: [email protected]

2. When partially frozen, remove from freezer and thinly slice. Set aside.

ABOUT THE RECIPE Bulgogi is a traditional beef entree in the Korean cuisine. It provides a fine taste of soy sauce mixed with other ingredients that has been prepared for quite a long time.

3. Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. 4. Cover and refrigerate for at least 1 hour or overnight. It is best if marinated overnight.

FOOD TYPE

SERVING SIZE

Entree

2

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Korea

WHEN IS THIS DISH TYPICALLY SERVED? Main Dish

INGREDIENTS

Quantity

Ingredient

1 lbs

beef tenderloin, sliced thin

1

Korean Pear or Asian Pear

2 tbsp

Chopped Garlic

1/2

Onion

1 tbsp

Grated Fresh Ginger

2 tbsp

Light Brown Sugar

1/2 Cup

Soy Sauce

2 tbsp

Sesame Seeds, toasted

2 tbsp

Toasted sesame oil

1 tbsp

Ground red pepper

1/4 tbsp

Ground black pepper

2

Green onions/ sliced

23

5. Heat grill to high. Remove beef from marinade, and grill for 1 to 2 minutes per side.

World’s Fare Recipe

Pajeon

INSTRUCTIONS

Student Group: KSA Website: www.iubksa.com

1. Clean, wash, and drain a handful of wild green onions (or about 10 stalks of normal green onion). Cut them into 5 inch long pieces.

Email: [email protected]

ABOUT THE RECIPE Pajeon is a pancake-like Korean dish made from a batter of eggs, wheat flour, rice flour, green onions, and often other additional ingredients depending on the variety.

2. Make batter by mixing ½ cup flour, ½ cup water, 1 ts soybean paste, and ½ ts sugar in a bowl. Mix well until the batter is smooth. Place a non-stick pan on the stove and heat it up. 3. Add about 3 tbs vegetable oil to the heated pan. Put the green onion on the pan parallel to each other, in the shape of a rectangle.

SERVING SIZE

FOOD TYPE

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

Side Dish

2

COUNTRY/ETHNICITY OF ORIGIN Korea

WHEN IS THIS DISH TYPICALLY SERVED? Appetizer

4. Pour the batter over the green onion evenly. *tip: If you want some seafood (chopped squid, mussels or fresh oysters) in your pancake add it on top of the green onion before pouring the batter. 5. While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula. 6. A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over. 7. Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over.

INGREDIENTS

Quantity

Ingredient

1/2 cup

Chopped Onion

2 tbs

soy sauce

1 tbs

vinegar

1 ts

sugar or honey

1/2 cup

chopped onion

1

red chili pepper

1 ts

roasted sesame seeds

½ cup

flour

½ cup

water

1 ts

soybean paste

½ ts

sugar

24

8. Cook another minute and transfer it to a serving plate. Serve hot with sauce. 9. Sauce: Mix these ingredients in a small bowl: 2 tbs soy sauce, 1 tbs vinegar, 1 ts sugar or honey, chopped onion, chopped green or red chili peppers, and 1 ts roasted sesame seeds.

World’s Fare Recipe

Ceviche

INSTRUCTIONS

Student Group: Latinos Unidos at Indiana University Website: http://www.facebook.com/pages/Latinos-Unidos-In Email: [email protected]

1. Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp). 2. Squeeze lime juice over fish and let marinate for 2 hours

ABOUT THE RECIPE This is served as an appetizer or side salad dish on the coast of many Latin American countries, but specifically in Mexico. It is a fresh, seafood salad.

3. Stir often to make sure all of the fish is coated 4. Add remainder of ingredients (except avocado) to fish 5. Toss well

FOOD TYPE

Example: Appetizer, Entree, Side Dish, Dessert

SERVING SIZE Example: 4-6 people 4-6

Appetizer/Side dish

COUNTRY/ETHNICITY OF ORIGIN Mexico

WHEN IS THIS DISH TYPICALLY SERVED? Dinner or Lunch

INGREDIENTS

Quantity

Ingredient

1/2 cup

Chopped Onion

1 lb

Halibut or Shrimp

5-6

Limes, juiced

1 cup

Diced Tomatos

4 tablespoons

Chopped cilantro

1/4 teaspoon

Pepper

1/4 teaspoon

Salt

1

Sliced avocado

1/2 cup

Diced jalapeño

1 bag

Tortilla Chips

25

6. Pour off excess lime juice (leave just enough so that it is moist) 7. Refrigerate until chilled (at least one hour). 8. Serve with tortilla chips and a garnish of sliced avocado.

Flautas de Pollo

INSTRUCTIONS

Student Group: Latinos Unidos at IU Website: http://www.facebook.com/pages/Latinos-Unidos-In Email: [email protected]

ABOUT THE RECIPE It is believed that flautas were created in the 20th century as a portable lunch item for factory workers. They are a popular item in many Mexican restaurants in the US. These flautas feature chicken as the star ingredient, but they can also be made with beef or potatoes.

FOOD TYPE

SERVING SIZE

Entree

16

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Latin America

WHEN IS THIS DISH TYPICALLY SERVED? Dinner

INGREDIENTS

Quantity

Ingredient

16

corn tortillas

2 cups

cooked and shredded chicken Vegetable oil (for frying)

1 cup

Mexican cream

1 cup

salsa

1

Head romaine lettuce, sliced

1 cup

queso fresco, crumbled

26

World’s Fare Recipe 1. In a deep skillet, preheat 1 inch deep of oil to 350 degrees, set over medium heat. Or you can also test if the oil is ready for frying the flautas, by dipping a flauta or tortilla to see if the oil actively bubbles around it. 2. Place a comal or a dry skillet over medium heat until hot, then heat the tortillas on the comal for about 30 seconds per side; this will prevent them from breaking when rolling them into flautas. 3. Place 1 to 2 tablespoons of shredded chicken on each tortilla and roll them tightly. They should be thin, not chubby rolls. You can insert wooden toothpicks through 2 to 3 flautas at a time, so they will fry evenly and hold their shape. Once the oil is hot, gently dip the flautas in it. Fry them until they have crisped and turned golden, about 2 to 3 minutes. Flip them over so they will brown evenly, for another minute. Remove the flautas from the oil and put them on a plate or tray lined with paper towels. 4. Alternatively, you may want to toast the flautas on a comal or bake in the oven lightly brushed with oil at 375, for 15 to 20 minutes. 5. Arrange them on a serving platter and garnish with lettuce, cheese, Mexican cream and salsa, or let your guests tailor to their taste.

Pupusas de Queso

INSTRUCTIONS

Student Group: Latinos Unidos at IU Website: http://www.facebook.com/pages/Latinos-Unidos-In Email: [email protected]

ABOUT THE RECIPE Pupusas have been eaten in El Salvador for around 2,000 years, since the Pipil tribes that inhabited what is now El Salvador first started making them. Cooking instruments have been found in the areas that these tribes inhibited centuries ago.

FOOD TYPE

SERVING SIZE

Appetizer or Side Dish

4

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN El Salvador

WHEN IS THIS DISH TYPICALLY SERVED? Dinner

INGREDIENTS

Quantity

Ingredient

2 cups

Masa harina

1 cup

water

1 cup

queso fresco, crumbled

27

World’s Fare Recipe 1. Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes. 2. Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese. 3. Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

Pastel de Tres Leches

INSTRUCTIONS

Student Group: Latinos Unidos at IU Website: http://www.facebook.com/pages/Latinos-Unidos-In Email: [email protected]

ABOUT THE RECIPE Despite the debate about the exact origin of tres leches cake, most historians agree that this recipe began as a promotional campaign by a Latin American canned-milk manufacturing company in order to increase their sales. This happened sometime in the mid- to late 19th century.

FOOD TYPE

SERVING SIZE

Dessert

10-12 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Latin America

WHEN IS THIS DISH TYPICALLY SERVED? birthdays, other celebrations

INGREDIENTS

Quantity

Ingredient

9

eggs (separated) (cake)

1 cup

sugar (cake)

1 Tbs

vanilla extract (cake)

2 cups

all purpose flour (cake)

14oz

sweetened condensed milk (sauce)

12oz

evaporated milk (sauce)

1cup

milk (sauce)

1Tbs

vanilla extract (sauce)

2 cups

heavy whipping cream (topping)

1/4 cup

confectioners' sugar (topping)

28

World’s Fare Recipe 1. Preheat oven to 360 degrees. Butter a 9 x 13 inch pan, lining the bottom with a piece of parchment paper cut to fit the pan 2. Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold hard or more stiff peaks. Turn off the mixer and with a spatula, move the egg white mixture onto a large mixing bowl. 3. Rinse the bowl of the mixer and its whisk. Now pour the egg yolks into the bowl of the mixer and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy, puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute. Turn off the mixer. 4. Pour the egg yolk mixture onto the egg white mixture and with a spatula, in evolving motions, combine them into a homogeneous single batter. Do so gently trying not to lose much volume from the mixture. When fully combined, fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed. 5. Pour the batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned and feel fluffy if you touch it. Remove it from the oven and let it cool. 6. Once it cools down, turn it onto a platter. Remove the parchment paper and cover the top with an upside down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke wholes all over the cake so that it will better absorb the vanilla sauce. 7. In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake. 8. In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds up stiff peaks, about 1 to 2 minutes. Spread the whipped cream all over the already wet cake. Then yum, eat it all up.

Peanut Sauce

World’s Fare Recipe INSTRUCTIONS

Student Group: Malaysian Student Association Website:

1. Pre-heat oil in a wok. Add shallots; Once it is yellow, put in the blended ingredients.

Email: [email protected]

2.Add a bit of water so it'll cook. Wait till the oil surfaces.

ABOUT THE RECIPE Peanut Sauce or 'Kuah Kacang' is a Malaysian Hari Raya staple and can come in an astounding variety of consistencies and textures, dry or moist, fine or chunky. It is always eaten with rice cake or 'Nasi Himpit'. Some people even put meat in it.

FOOD TYPE

SERVING SIZE

Entree

4-6 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Malaysia

WHEN IS THIS DISH TYPICALLY SERVED? Eid Fitr (Hari Raya Aidilfitri)

INGREDIENTS

Quantity

Ingredient

10 pc

Shallots

5 pc

Garlic

1 inch

Galangal

2 stick

Lemon grass

1/2 cup

Dried Shrimp

4 tbs

Dried chilli paste

3 cup

Peanut, roasted and grind coarse

2 cup

Rice

4 tbs

Palm sugar

1-2 Tbs

Oil

29

3.Put in the tamarind paste mixed with water and let it simmer for a bit. 4.Then add the peanuts. The mix will start to thicken. 5.If the color is plain brown, add a bit more dried chilli paste. 6.Add the palm sugar into the simmering mix. The color will become a bit reddish. My mom melted the palm sugar first before adding it into the mix but you can just cut it and add. It'll melt itself. Add more water to the mix. Cook until thickened. 7. Add sugar and salt to taste. 8. Served with rice cake sliced into small pieces.

Cook's Notes: It is okay for the peanuts to be roasted but not too much. It is supposed to have a crunchy texture. If you cannot find peanuts, people always substitute it with coarse peanut butter. It will only be extra creamy. Palm sugar may be substituted with brown sugar

Chicken Rendang

World’s Fare Recipe INSTRUCTIONS

Student Group: Malaysian Student Association Website:

1.Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

Email: [email protected]

ABOUT THE RECIPE Rendang is a Malaysian Hari Raya staple and can come in an astounding variety of consistencies and textures, dry or moist, fine or chunky. Made with various kinds of meats from chicken to venison, the classic Rendang is made using beef and is cooked over a woodfire wok for hours.

FOOD TYPE

SERVING SIZE

Entree

4-6 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Malaysia

2.Using a blender or a food processor, blend the shallots, garlic, boiled seeded dried chilies, ginger, and lemon grass to a thick paste. 3.Grind the coriander, fennel, cumin, turmeric and nutmeg. 4.Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin, turmeric and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add chicken; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned. 5.Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the flesh is tender (about 1 hour). Season with salt to taste. 6. Serve with white rice.

WHEN IS THIS DISH TYPICALLY SERVED? Eid Fitr (Hari Raya Aidilfitri)

INGREDIENTS

Quantity

Ingredient

1/2 pound

Shallots

2 cups

Rice

15

Dried red chilli peppers, boiled, remove seeds

1/2 cup each

Chopped ginger root, garlic and lemon grass

2 tsp each

Coriander, fennel, cumin, nutmeg, turmeric

3 tbs

Oil

1 pound

Halal chicken breast, cut into small pieces

2 cups

Shredded/desiccated coconut, lightly roasted

5 pieces

Whole cloves

1

Cinnamon stick

2 cups

Coconut milk, add some water if too thick

30

Cook’s Notes: Since Malaysia is a Muslim majority country, this dish is served using halal meat products. Here in Bloomington, we get our hands on halal products from 10th St Market. You may substitute coconut milk for yogurt, milk, evaporated milk or other dairy products, however it will alter the taste of an authentic Rendang. Desiccated coconut may be replaced with two tablespoons of coconut milk. Rendang tastes better when served the next day. If possible, store some overnight in refrigerator.

World’s Fare Recipe

Balila

INSTRUCTIONS

Student Group: Saudi Student Club Website: http://saudistudentinbloomington.wordpress.com/ Email: [email protected]

1. Empty the chickpeas and the water into a pot and put over low heat until warm. 2. Drain the chickpeas and put them in a serving bowl.

ABOUT THE RECIPE Balila is a cooked chickpea salad and is served warm. It is traditionally eaten as a snack.

3. Keep half a cup of the water for the dressing 4.Then to prepare the dressing: combine the lemon juice and olive oil with the reserved water. 5. Mash three tablespoons of chickpeas and add them to the dressing and mix well.

FOOD TYPE

SERVING SIZE

Snack

3

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Saudi Arabia

WHEN IS THIS DISH TYPICALLY SERVED? Any time you would like to have snack

INGREDIENTS

Quantity

Ingredient

2 cups

canned chickpeas

1

clove garlic, crushed

8 tbsp.

lemon juice

1/3 cup

olive oil

2 tbsp.

tahini paste

4 tbsp.

olive oil

1 tbsp.

cumin

1 tbsp.

salt

31

6. Pour the dressing over the chickpeas and stir. 7. Sprinkle the rest of the cumin on the balila and garnish with chopped parsley.

World’s Fare Recipe

Masabeb

INSTRUCTIONS

Student Group: Saudi Student Club Website: http://saudistudentinbloomington.wordpress.com/

1. Mix all ingredients except the flour.

Email: [email protected]

2. Add the flour, and mix until soft.

ABOUT THE RECIPE It is a hot dessert. (It is like pancake but using whole wheat).

3. Set stove to medium heat and spray frying pan with cooking oil spray. 4. Pour 3 tbsp of mix to make a circle (about 3 inches) 5. Cook for about two minutes or until brown, then flip, repeat and remove from heat.

FOOD TYPE

SERVING SIZE

dessert

2-3

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Saudi Arabai

WHEN IS THIS DISH TYPICALLY SERVED? It is served when you are having Arabic Coffee at 7pm.

INGREDIENTS

Quantity

Ingredient

1

egg

1 tbsp.

sugar

4 tbsp.

oil

1 cup

warm water

1 tbsp.

baking powder

1/2 tbsp.

salt

1 cup

whole-wheat flour

1/2 tsp

honey

32

6. Add honey on top to make it sweet.

Saudi Beans

World’s Fare Recipe INSTRUCTIONS

Student Group: Saudi Student Club Website: http://saudistudentinbloomington.wordpress.com/ Email: [email protected]

1. Drain fava beans and place in pot. Add olive oil and heat for a few minutes on the stove top 2. Add minced garlic gloves and lemon juice, stir well

ABOUT THE RECIPE It is a “HOT” main dish and must be served with pita bread.

3. Leave on low heat for 3 minutes or less 4. Add tahini paste and then arrange the mix in a flat dish 5. Add more lemon juice on top and drizzle olive oil on top. 6. Serve it with pita bread

FOOD TYPE

SERVING SIZE

Main Dish

Between 2 to 3 people.

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Saudi Arabia

WHEN IS THIS DISH TYPICALLY SERVED? Either as a breakfast or as a dinner

INGREDIENTS

Quantity

Ingredient

1 can

fava beans

1

onion

1

tomato

3

minced garlic gloves

2 tbsp.

tahini paste

4 tbsp.

olive oil

1 tbsp.

lemon juice

1/2 tbsp.

salt

1/2 tbsp.

pepper pita

33

Chicken Feet Soup Student Group: Singapore Student Association Website:

INSTRUCTIONS 1. Prep chicken feet by peeling away the outer yellow skin, if any. Chop off and discard the tips of the claws (nails).

Email: [email protected]

2. In a pot of boiling water, blanch chicken feet and chicken bones for about 5 minutes. Rinse and drain.

ABOUT THE RECIPE Chicken soup made with chicken feet has a different richness and depth from soup brewed from chicken bones, so even if you do not eat chicken feet, you will enjoy this wholesome and delicious tasting chicken soup.

FOOD TYPE

SERVING SIZE

Appetizer

3-4 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Singapore/ China

WHEN IS THIS DISH TYPICALLY SERVED? Dinner

INGREDIENTS

Quantity

Ingredient

1 lb

Chicken Feet Chicken bones from 1 chicken

1/3 cup

Raw peanuts

8

Pitted Red Dates

5

Garlic cloves, peeled

10 1/2 cups

Water Salt to taste

34

World’s Fare Recipe 3. In a soup pot, add blanched chicken feet, chicken bone, peanuts, red dates, garlic and water. Bring to a boil, then reduce heat to a simmer (with a slight ventilation opening on the lid) for about 2 hours. Season to taste with salt.

Roti John Student Group: Singapore Student Association

World’s Fare Recipe INSTRUCTIONS

Website:

1. Cut the bread into thick slices.

Email: [email protected]

2. In a wide shallow bowl, mix the eggs, onion, and minced beef. Season with salt and pepper to taste.

ABOUT THE RECIPE 'Roti' is the Hindi, Urdu and Malay word for bread, and more generally for any bread-based or bread-like food, including sandwiches and pancakes. The origin of the 'John' in the name is allegedly due to the Western origin of the Baguette and the tomato sauce used in the dish.

FOOD TYPE

SERVING SIZE

Entree

4- 6 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Singapore/ Malaysia

WHEN IS THIS DISH TYPICALLY SERVED? Breakfast, Lunch, Dinner or Supper

INGREDIENTS

Quantity

Ingredient

1 Loaf

French Bread, Sliced into thick slices

3

Eggs

1

Onion, chopped

1/4 lb

minced beef vegetable oil for frying Salt and pepper to taste

35

3. Heat about 2 tablespoons oil in a frying pan. Dip one side of each slice of bread into the egg mixture and gently place egg-side down into the pan. Repeat with as many slices as will fit. Press down with a spatula. When browned, flip to brown the other side. 4. Remove and drain on paper towels. Repeat until all the bread or egg mixture is finished. Serve hot.

Teh Tarik Student Group: Singapore Student Association Website:

World’s Fare Recipe INSTRUCTIONS 1. Heat a saucepan and boil the measured amount of water with the tea leaves.

Email: [email protected]

ABOUT THE RECIPE Teh tarik literally means “pulled tea,” which is exactly what artisans in Indian mamak stalls do to create the drink.

2. Once the tea is boiling, add whole milk. Wait for it to boil. It will usually rise rapidly and you will start seeing bubbles surfacing. That's when you know your tea is ready. 3. Remove tea from stove, add condensed milk and sugar as desired. 4. Strain tea leaves from mixture.

FOOD TYPE

SERVING SIZE

Drink

4- 6 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Singapore/ Malaysia

WHEN IS THIS DISH TYPICALLY SERVED? Every meal

INGREDIENTS

Quantity

Ingredient

4 heaping tbsp

Black Tea Leaves

4 cups

Water

3/4 cup

Whole Milk

1 tbsp

Condensed Milk Sugar- to taste

36

5. Pour into a serving tea pot or insulated Thermos, and serve.

Iced Honey Green Tea Student Group: Taiwanese Student Association

World’s Fare Recipe INSTRUCTIONS

Website: facebook.com/groups/1427993614122398/

1. Put tea bag in 1 cup of warm water, and steep for 1 minute.

Email: [email protected]

2. After tea is ready add in 1-2 tbsp of honey while it's still warm.

ABOUT THE RECIPE This is a very common drink we drink in Taiwan during any occasion. It is a healthy drink for the body.

FOOD TYPE

SERVING SIZE

drink

1

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Taiwan

WHEN IS THIS DISH TYPICALLY SERVED? all meals

INGREDIENTS

Quantity

Ingredient

1 tea bag

gree tea tea bag

1 cup

water

1-2 tbsp

honey

37

3. When the honey is fully melted, add ice, and serve chilled.

Sweet Mung Bean Soup

World’s Fare Recipe INSTRUCTIONS

Student Group: Taiwanese Student Association Website: facebook.com/groups/1427993614122398/ Email: [email protected]

1. Soak the beans in water for 2 hours, drain. 2. In a large stock pot combine the beans and water, bring to a boil. Reduce heat to low, cover and simmer for 50 to 60 minutes.

ABOUT THE RECIPE This is a famous and simple dessert we eat often. Most of the time restaurants will serve this complementary after meals.

3. Add sugar, stir to dissolve. Let cool, and put into the fridge to chill. 4. Serve cold.

FOOD TYPE

SERVING SIZE

dessert

4-6

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Taiwan

WHEN IS THIS DISH TYPICALLY SERVED? After meals as dessert

INGREDIENTS

Quantity

Ingredient

5 oz

mung beans

4 cups

water

1/4-1/2 cup

sugar, to taste

38

Taiwanese Chicken Student Group: Taiwanese Student Association Website: facebook.com/groups/1427993614122398/ Email: [email protected]

ABOUT THE RECIPE This is a really famous taiwanese snack that people eat at night with friends.

World’s Fare Recipe INSTRUCTIONS 1. In a medium bowl, combine the chicken and marinade ingredients, making sure to completely coat the chicken. Let sit for 30 minutes to an hour. 2. Pour oil at least one inch deep into pot or wok being used for frying and set to medium high heat. 3. In a small bowl, pour in whisked egg. 4. In a separate small bowl, pour in cornstarch.

FOOD TYPE

SERVING SIZE

Snack

3

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Taiwan

WHEN IS THIS DISH TYPICALLY SERVED? Late night snack

INGREDIENTS

Quantity

Ingredient

3

boneless chicken thighs, cubed/bite sized

2

garlic cloves, minced (marinade)

2 tbsp

soy sauce (marinade)

1 tbsp

five spice powder

1/2 tbsp

sesame oil (marinade)

1/2 tbsp

shaoxing cooking wine (marinade)

1/2 tbsp

white pepper (marinade)

1/8 tbsp

black pepper and sugar (marinade)

1/2 tbsp

salt (marinade)

hand full

Thai basil leaves

1 cup

corn starch (for frying)

1 egg

whisked (for frying)

39

5. When oil is heated, coat chicken in egg, then in cornstarch and then place into hot oil. Let chicken fry on both sides until batter becomes a medium brown (about 3-4 minutes). You can fry a few pieces of chicken at a time. 6. When chicken is done, remove and place on a plate lined with paper towel to drain excess oil. 7. After you have finished with all of the chicken, fry fresh basil leaves. The leaves cook quite fast, so you only need to fry them for a few seconds. Be careful as they might make a popping sound. Sprinkle basil on top of chicken. 8. Sprinkle an additional 1 tbsp of five spice powder on top of chicken and toss chicken to make sure all chicken pieces are coated with powder and mixed with basil. If you feel more seasoning is necessary, sprinkle a little more five spice powder. Serve immediately while chicken is still crispy.

Pad Thai

INSTRUCTIONS

Student Group: Thai Student Association Website:

1. Bring a large pot of water to a boil. Add noodles and cook until al dente, 6 to 8 minutes. Drain.

Email: [email protected]

ABOUT THE RECIPE Pad Thai, one of Thailand's most renowned dish, has become popular during the late 1930s (during World War 2) from a campaign to promote Thai nationalism and centralization. Pad Thai is currently listed as the fifth most delicious food in CNN's Go poll ever since 2011.

FOOD TYPE

SERVING SIZE

Main Dish

4-5 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Thailand

WHEN IS THIS DISH TYPICALLY SERVED? Lunch or Dinner

INGREDIENTS

Quantity

Ingredient

6 Ounces

Dried Wide Rice Noodles

2 Tablespoons

Peanut Oil or Canola oil

3 Cloves

Garlic, Minced

2

Large eggs lightly beaten

8 Ounces

Small Shrimp, peels and deveined

4 Cups

Mung Bean Sprouts

1/2 Cup

Sliced Scallion Greens

1/4 Cup

Rice vinegar

2 Tablespoons

Fish Sauce

2 Tablespoons

Brown Sugar

1/2 Teaspoon

Crushed red pepper *optional* Chopped dry-roasted peanuts

40

World’s Fare Recipe 2. Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add shrimp and the remaining 1 tablespoon oil; stir-fry until the shrimp curl and turn pink, about 2 minutes. 3. Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges.

Pork Satay

INSTRUCTIONS

Student Group: Thai Student Association Website:

1. In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.

Email: [email protected]

ABOUT THE RECIPE This appetizer has been one of the most ordered dish throughout Thailand. Due to its unique style of cooking which inclues peanut butter, it has become a well-known must-eat dish in Thailand.

FOOD TYPE

SERVING SIZE

Appetizer

4- 5 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Thailand

WHEN IS THIS DISH TYPICALLY SERVED? Breakfast, Lunch, or Dinner

INGREDIENTS

Quantity

Ingredient

1 lb

Pork Tenderloin, cubed

1/4 Cup

Finely Chopped Green Onions

2 Tbs

Soy Sauce and Lemon Juice

1/4 Cup

Crunchy Peanut Butter

1 1/2 Tbs

Brown Sugar

2 tsp

Minced Garlic

1 tsp

Ground Coriander

1/8 tsp

Ground Cayenne Pepper

8 oz

Water Chestnuts, drained

1

small sweet onion, chopped

1

green and red Bell Pepper, chopped skewers

41

World’s Fare Recipe 2. Preheat grill on high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes. 3. Lightly oil grate. Cook skewers for 10 minutes, or until cooked through. Turn skewers while grilling to cook evenly and brush with boiled marinade during last few minutes.

Tom Kha Gai

World’s Fare Recipe INSTRUCTIONS

Student Group: Thai Student Association Website:

1. Bring coconut milk and broth to a boil, minced ginger, and thai chiles to soup and simmer on medium for 10 minutes.

Email: [email protected]

2. Add chicken slices and stir occasionally until chicken is tenderly cooked.

ABOUT THE RECIPE This spicy and sour soup mixed with coconut milk soothes our senses as soon as it touches our tongue. The sensation of sour awakens our soul whereas the spicy chillis alerts us of its deliciousness.

FOOD TYPE

Example: Appetizer, Entree, Side Dish, Dessert

SERVING SIZE Example: 4-6 people 3-5 people

Main Dish

COUNTRY/ETHNICITY OF ORIGIN

3. Add straw mushrooms (drained), and thinly sliced, deveined lime leaves (optional: cut a few cross-sections of lemon grass and add to the soup) (optional: cut tomatoes into large cubes about 1" square, and add to soup). 4. Add more Thai chiles if it is not spicy enough for you -simmer for 10 more minutes. 5. When you are ready to serve, turn off the heat, add brown sugar, lime juice, fish sauce. Stir well. 6. Top it off with the cut cilantro. 7. Serve hot by itself or pour over rice.

Thailand 8. Dash chile sauce over the top to taste.

WHEN IS THIS DISH TYPICALLY SERVED? Lunch or Dinner

INGREDIENTS

Quantity

Ingredient

2 14 oz cans

Coconut milk

2 cups

Chicken stock

4

Red Thai chili, diced

2

chicken breasts, thinly sliced

1 15 oz can

Straw mushroom

4

Medium tomatoes

1 stalk

Finely chopped lemongrass

10

Kafir Lime leaves, thinly sliced

1 cup

Chopped Fresh Cilantro

3 Tbsp

Lime juice

2 Tbsp each

Fish sauce and brown sugar

1 1inch piece

ginger, minced

42

Irmik Helvasi

World’s Fare Recipe INSTRUCTIONS

Student Group: Turkish Student Association Website: http://www.indiana.edu/~tsa/

1.Place semolina and butter/margarine in a pot and sauté over medium heat.

Email: [email protected] & [email protected]

ABOUT THE RECIPE Irmik Helvasi (or Semolina Halvah) is a traditional Turkish dessert made with semolina flour.

2.They will turn to light brown. 3.Then, turn the heat off. 4.Stir in boiling water/milk and close the lid. 5. Set aside for 10 minutes, so that semolina will absorb the water.

FOOD TYPE

SERVING SIZE

Dessert

6-8

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Turkey

WHEN IS THIS DISH TYPICALLY SERVED? Any time

INGREDIENTS

Quantity

Ingredient

2 cups

Semolina

1 ½ cup

sugar

4 cups

boiling water/milk

1/2 cup

unsalted butter (1 stick)

0.15 pound

pine nut

1 tsp.

vanilla extract

2 tbsp

oil

43

6. Stir in sugar and vanilla, close the lid and leave for 5 minutes. 7. In a small pan, sauté pine nuts with oil until they turn to golden brown. 8. Stir in semolina. 9. Scoop mixture into individual ramekins, and cool. 10. Carefully remove dessert from ramekins and invert onto a plate. Sprinkle with cinnamon (if desired), and serve.

World’s Fare Recipe

Kofte Student Group: Turkish Student Association

INSTRUCTIONS

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

1. Put all the ingredients in a large mixing bowl

Email: [email protected] & [email protected]

2. Briskly knead together all the ingredients for several minutes until well-blended.

ABOUT THE RECIPE Kofte is one of the traditional foods in Turkey. One type of kofte is called "kadin budu," which literally means "ladies thighs" Any restaurant you go in Turkey will serve kofte. It is in different shapes, sizes, and in different level of spices. It can be fried as well, but this recipe is focusing on grilling.

FOOD TYPE

SERVING SIZE

Entree

4-6 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Turkey

WHEN IS THIS DISH TYPICALLY SERVED? Lunch & Dinner

INGREDIENTS

Quantity

Ingredient

1 3/4 lb

ground lamb or beef

2

small onions, finely chopped or grated

1/3 cup

Plain bread crumbs

1

Whole egg

1

Bunch of parsley (chopped)

1 tsp

cumin

3 tsp

sea salt

1 tsp

black paper

2

Garlic cloves, finely chopped

44

3. Set aside to rest for 5 minutes. 4. Break off an apricot-sized piece of the meat mixture, and roll into a ball with your hands. Flatten the ball into a small patty. (Flattened patties cook more evenly than meatballs.) 5. Place each patty on the grill. Once the first side gets nicely browned, turn the patty and grill the other side until cooked through.

Yaprak Dolmasi Student Group: Turkish Student Association Website: http://www.indiana.edu/~tsa/

World’s Fare Recipe INSTRUCTIONS 1.Boil the grape leaves to soften them for 3 to 5 minutes. Remove from water and set aside.

Email: tsa.indiana.edu

2.In a large skillet, over medium high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes.

ABOUT THE RECIPE This is a traditional Turkish dolma. Dolma are grape leaves stuffed with various ingredients. They an be served either hot or cold.

3.Stir in the rice, parsley, dill, pine nuts, mint, salt and pepper. Remove from heat and stir in the lemon juice. 4.Allow the filling to cool.

FOOD TYPE

SERVING SIZE

Entree

4-6 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN Turkey - Turkish

WHEN IS THIS DISH TYPICALLY SERVED? Anytime.

INGREDIENTS

Quantity

Ingredient

1 jar

Brined grape leaves

1 cup

Olive oil

6

Onions (minced)

1 1/2 cups

Uncooked long grain rice

1 cup

Fresh parsley (chopped)

1/2 cup

Fresh dill (chopped)

1/2 cup

Pine nuts

2 tbsp

Dried mint

1 1/2 tbsp

salt

1/2 tbsp

Ground black pepper

2

Juice of two lemons

45

5.Place a leaf with the stem towards you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center. 6.Place a tablespoon of filling in the bottom center of the leaf, just above the stem 7.Fold the bottom section up to cover the filling. Fold the sides in towards the center. 8.Place the rolls in layers in the saucepan. Be sure to place the packets with the seam on the bottom. 9.Pour remaining 1/2 cup olive oil over the dolma and enough water to cover them by about an inch. Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to an hour or until the leaves are tender and the rice filling is cooked through.

Bread Pudding

World’s Fare Recipe INSTRUCTIONS

Student Group: Union Board Website:

1. Preheat oven to 350°.

Email: [email protected] / [email protected]

2. Whisk together evaporated milk, eggs, and 1 cup water in a large bowl until well blended.

ABOUT THE RECIPE Bread pudding is a traditional recipe from the creole region of Louisiana.

3. Add bread cubes, stirring to coat thoroughly. 4. Stir in pineapple, grated apple, sugar and raisins 5. Stir in butter, blending well.

FOOD TYPE

Example: Appetizer, Entree, Side Dish, Dessert

SERVING SIZE Example: 4-6 people

10-12 people

Dessert

COUNTRY/ETHNICITY OF ORIGIN

6. Pour into a greased 13- x 9-inch baking dish. Bake 35-45 minutes. 7. Pour bourbon sauce* over bread pudding, and serve with whipped cream or ice cream if desired.

Bourbon Sauce*

United States

WHEN IS THIS DISH TYPICALLY SERVED? Anytime

Ingredients: 3 tablespoons butter 1 tablespoon all-purpose flour

INGREDIENTS

1 cup whipping cream

Quantity

Ingredient

1/2 cup sugar

2 (12 oz.) cans

Evaporated milk

2 tablespoons bourbon

6

Large eggs, lightly beated

1 tablespoon vanilla extract

1 (16 oz)

day-old french bread loaf, cubed

1 teaspoon ground nutmeg

1 (8 oz) can

crushed pineapple, drained

1

Large red delicious apple, unpeeled and grated

1 1/2 cups

sugar

1 cup

raisins

1/4 cup

butter, cut into 1/2 cubes

1 1/2 cup

bourbon sauce *recipe included *see recipe for more ingredients

46

Instructions: 1. Melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, 5 minutes. 2. Stir in cream and sugar; cook, whisking constantly, 3 minutes or until thickened. 3. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.

Jambalaya

World’s Fare Recipe INSTRUCTIONS

Student Group: Union Board Website:

1. In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.

Email: [email protected] / [email protected]

ABOUT THE RECIPE This is a Cajun jambalaya recipe that embodies flavors of Louisiana and the diversity that has made that region so unique.

2. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. 3. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add broth. 4. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.

FOOD TYPE

SERVING SIZE

Entree

4 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN United States / Louisiana

WHEN IS THIS DISH TYPICALLY SERVED? Anytime

INGREDIENTS

Quantity

Ingredient

12

medium shrimp, peeled & deveined, chopped

4 oz ea

diced chicken and sliced Andouille sausage

1 Tbsp

Creole seasoning

2 Tbsp

olive oil

1/4 cup

chopped onion, green bell pepper, and celery

1 tsp

Worcestershire sauce and hot sauce

3 cups

chicken stock

2 Tbsp

chopped garlic

1/2 cup

chopped tomatoes

3

bay leaves

3/4 cup

rice salt and pepper, to taste

47

5. When rice is just tender, add shrimp and chicken mixture and sausage. 6. Cook until meat is done, about 10 minutes more. 7. Season to taste with salt, pepper and Creole seasoning.

Red Beans and Rice

World’s Fare Recipe INSTRUCTIONS

Student Group: Union Board Website:

1. Place all ingredients into a 4-quart slow cooker.

Email: [email protected] / [email protected]

2. Cook on high for 6-8 hours or until beans are tender.

ABOUT THE RECIPE Traditional flavors found in the Creole region of Louisiana.

FOOD TYPE

SERVING SIZE

Side Dish

15 - 20 people

Example: Appetizer, Entree, Side Dish, Dessert

Example: 4-6 people

COUNTRY/ETHNICITY OF ORIGIN United States

WHEN IS THIS DISH TYPICALLY SERVED? Anytime

INGREDIENTS

Quantity

Ingredient

1 lb

dried red beans

7 cups

water

1

green bell pepper, chopped

1

medium onion, chopped

3

celery stalks, chopped

1/2 lb

andouille sausage, sliced

3 tablespoons

Creole seasoning cooked rice

48

3. Serve with hot cooked rice. Garnish with chopped green onions if desired.

Chicken Wings in Fish Sauce Student Group: Vietnamese Student Association Website: facebook.com/vsa.iub

ABOUT THE RECIPE Yes, we do use fish sauce in pretty much everything but this dish takes it to a whole different level. Marinated in a heavenly combination of fish sauce, sugar, and garlic, these chicken wings will keep you coming back for more!

Example: Appetizer, Entree, Side Dish, Dessert

SERVING SIZE Example: 4-6 people 4

Entrée

COUNTRY/ETHNICITY OF ORIGIN Vietnam

WHEN IS THIS DISH TYPICALLY SERVED? Any time

INGREDIENTS

Quantity

Ingredient

1 lb

Chicken wings

2 oz

Sugar

2.5 Tbsp

Fish sauce

1

Garlic clove, finely minced

1/4 tsp

Ground pepper

1/2 tbsp

Unsalted butter

1 Tbsp

Sesame oil

1 cup

Vegetable or Canola oil

49

INSTRUCTIONS 1. Clean chicken wings and dry with paper towels. Cut wings at joints if you prefer smaller pieces.

Email: [email protected]

FOOD TYPE

World’s Fare Recipe 2. Marinate with pepper, half of the garlic, and half of the sesame oil. Cover and store in fridge for 30 minutes, then transfer to freezer for another 30 minutes. 3. Heat vegetable or canola oil in a deep pan. 4. Remove garlic pieces from chicken wings and add wings to pan. 5. Fry wings until one side is golden, then flip to other side. 6. Remove wings from heat when both sides are golden and place on plate lined with paper towels to remove excess oil. 7. Dissolve sugar in fish sauce and remaining sesame oil. 8. In another pan, melt butter over medium heat. Sautee remaining garlic until golden. 9. Add fish sauce mixture and stir until thickens and bubbles. 10. Add chicken and stir until wings are all glazed, then remove from heat. 11. Serve as an appetizer with lettuce, tomatoes, and cucumbers or as an entrée with rice.

Mung Bean "Chè" (Pudding) Student Group: Vietnamese Student Association Website:

Email: [email protected]

2. Meanwhile, heat coconut milk on high, and stir in sugar until dissolved

ABOUT THE RECIPE Chè is one of the most important desserts in Vietnamese cultures, often cooked with beans and served with coconut milk. This particular pudding made from mung beans is perfect when served hot or cold.

Example: Appetizer, Entree, Side Dish, Dessert

SERVING SIZE Example: 4-6 people 10

Dessert

COUNTRY/ETHNICITY OF ORIGIN Vietnam

WHEN IS THIS DISH TYPICALLY SERVED? Any time

INGREDIENTS

Quantity

Ingredient

1 bag (14 oz)

mung beans, peeled and split

2 1/2 cups

Coconut milk

1 cup

Sugar

2 Tbsp

Corn starch

2 Tbsp +2 tsp

Salt, divided

8 cups

water

50

INSTRUCTIONS 1. Soak mung beans in hot water for 10 to 20 minutes, then drain.

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FOOD TYPE

World’s Fare Recipe 3. Lower heat to medium and add 2 t of salt and the corn starch. 4. Stir until thick and remove from heat. Taste and add sugar if needed. 5. Boil water and add salt. 6. Add mung beans to boiling salt water. Lower heat when there is foam. Remove foam from surface. 7. Cook the mung beans for about 11 minutes, stirring once in a while. Remove from heat when beans are tender. 8. If serving cold, cool bean soup and coconut milk in the refrigerator or spread thin in a container and place on top of ice water to cool faster. 9. To serve, pour 1-inch layer of mung beans in a glass, then top with 1/2-inch layer of coconut milk. Repeat steps once or twice, until glass is full.

Stir-fried Corn with Shrimp Student Group: Vietnamese Student Association Website:

INSTRUCTIONS 1. If using dried shrimps, soak in warm water for 5 minutes.

facebook.com/vsa.iub

Email: [email protected]

2. Roughly dice shrimps into 1/3-inch pieces.

ABOUT THE RECIPE

3. Heat oil in a nonstick pan or wok over medium heat.

When talking about Vietnamese street food, stir-fried corn needs to be one of the first mentions. Quick and easy to make, this simple dish will always be inseparable from the childhood memories of school and friends for many Vietnamese people.

FOOD TYPE

Example: Appetizer, Entree, Side Dish, Dessert

SERVING SIZE Example: 4-6 people 4

Appetizer

COUNTRY/ETHNICITY OF ORIGIN Vietnam

WHEN IS THIS DISH TYPICALLY SERVED? Any time

INGREDIENTS

Quantity

Ingredient

2 cups

Dried shrimp (preferred) or salad shrimp

2 cups

Green onions, diced

6 cups

Fresh corn kernels (3 medium ears of corn)

1 Tbsp

Poultry or mushroom seasoning powder

3 Tbsp

Canola oil

4 Tbsp

Salted butter

>1 Tbsp

Fish sauce, to taste Pepper, to taste Chili sauce, to taste

51

World’s Fare Recipe 4. Add green onions and shrimps. Sauté for 1 minute on medium low heat. 5. Add corn, poultry or mushroom seasoning, 1 tbsp of fish sauce, and ground pepper. Stir frequently for 2 minutes. 6. Drain any water from the pan before adding the butter. 7. Continue stirring frequently until the corn is cooked through. 8. Remove from heat, taste and add more fish sauce as needed. 9. Transfer to plate and serve with chili sauce, if desired.

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