2014 COOKBOOK - Office of International Services · PDF file2014 COOKBOOK. Table Of Contents...

2014 COOKBOOK

Table Of ContentsIntroduction .................................................................................................................................................................... 1

Afghan Student AssociationBolanee..........................................................................................................................................................................................2Pilaf ................................................................................................................................................................................................3Shami Kebab..................................................................................................................................................................................4

African Student AssociationMilk Tart .........................................................................................................................................................................................5Moi Moi ..........................................................................................................................................................................................6Sambusa........................................................................................................................................................................................7

Asian American AssociationChicken Teriyaki.............................................................................................................................................................................8Egg Tart ..........................................................................................................................................................................................9Kimbap.........................................................................................................................................................................................10

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

Filipino Student AssociationBeef Calderata ............................................................................................................................................................................. 14Cassava Cake............................................................................................................................................................................... 15Pork Siomai.................................................................................................................................................................................. 16

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

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

Korean Student AssociationBulgogi ........................................................................................................................................................................................ 23Pajeon ..........................................................................................................................................................................................24

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

Malaysian Student AssociationChicken Riceball ......................................................................................................................................................................... 29Malaysian Rendang .................................................................................................................................................................... 30

Saudi Student ClubBalila ............................................................................................................................................................................................ 31Masabeb ..................................................................................................................................................................................... 32Saudi Beans................................................................................................................................................................................ 33

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

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

Thai Student AssociationPad Thai ...................................................................................................................................................................................... 40Pork Satay....................................................................................................................................................................................41Tom Kha Gai................................................................................................................................................................................ 42

Turkish Student AssociationIrmik Helvasi ............................................................................................................................................................................... 43Kofte............................................................................................................................................................................................ 44Yaprak Dolmasi ........................................................................................................................................................................... 45

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

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

Introduction .................................................................................................................................................................... 1

Afghan Student AssociationBolanee..........................................................................................................................................................................................2Pilaf ................................................................................................................................................................................................3Shami Kebab..................................................................................................................................................................................4

African Student AssociationMilk Tart .........................................................................................................................................................................................5Moi Moi ..........................................................................................................................................................................................6Sambusa........................................................................................................................................................................................7

Asian American AssociationChicken Teriyaki.............................................................................................................................................................................8Egg Tart ..........................................................................................................................................................................................9Kimbap.........................................................................................................................................................................................10

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

Filipino Student AssociationBeef Calderata ............................................................................................................................................................................. 14Cassava Cake............................................................................................................................................................................... 15Pork Siomai.................................................................................................................................................................................. 16

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

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

Korean Student AssociationBulgogi ........................................................................................................................................................................................ 23Pajeon ..........................................................................................................................................................................................24

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

Malaysian Student AssociationChicken Riceball ......................................................................................................................................................................... 29Malaysian Rendang .................................................................................................................................................................... 30

Saudi Student ClubBalila ............................................................................................................................................................................................ 31Masabeb ..................................................................................................................................................................................... 32Saudi Beans................................................................................................................................................................................ 33

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

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

Thai Student AssociationPad Thai ...................................................................................................................................................................................... 40Pork Satay....................................................................................................................................................................................41Tom Kha Gai................................................................................................................................................................................ 42

Turkish Student AssociationIrmik Helvasi ............................................................................................................................................................................... 43Kofte............................................................................................................................................................................................ 44Yaprak Dolmasi ........................................................................................................................................................................... 45

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

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

Introduction

ABOUT THE COOKBOOKThe 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 �nding 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 INGREDIENTSFinding 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 �nd what you’re looking for try visiting Bloomington’s international stores listed below, or search online for a suitable substitute ingredient.

SPECIAL THANKS Recipe Committee

Authors

4th Street International Market408 E. 4th StreetBloomington, IN 47408812-333-1396

B-Town International Market2901 E. Covenanter DriveBloomington, IN 47401812-323-7718

Obo’s Oriental Grocery2556 E. 3rd StreetBloomington, IN 47401812-335-1833

Sahara Mart East2611 E. 3rd StreetBloomington, IN 47401812-339-6222

Sahara Mart Downtown 106 E. 2nd StreetBloomington, IN 47401812-333-0502

Tenth Street Market & Deli1823 E. 10th StreetBloomington, IN 47408812-336-1833

Trevor CookChristina Fidel

Esteban GarciaMischa Kasperan

Bethany OwensLeah Rosenthal

Afghan Student AssociationAfrican Student AssociationAsian American AssociationChinese Student & Scholar AssociationFilipino Student AssociationIndian Student Association

Indonesian Student Association (PERMIAS)Korean Student AssociationLatinos UnidosMalaysian Student AssociationSaudi Students Club

Singapore Student AssociationTaiwanese Student AssociationThai Student AssociationTurkish Student AssociationUnion Board (United States)Vietnamese Student Association

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

2014 IU World’s Fare Sponsors

O�ce of the Vice President for International A�airs

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World’s Fare RecipeINSTRUCTIONSStudent Group:

Website:

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INGREDIENTSQuantity Ingredient

ABOUT THE RECIPE

COUNTRY/ETHNICITY OF ORIGIN

WHEN IS THIS DISH TYPICALLY SERVED?

FOOD TYPEExample: Appetizer, Entree, Side Dish, Dessert

SERVING SIZEExample: 4-6 people

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Pilaf

Afghan Student Association

https://www.facebook.com/groups/1603786439849

[email protected]

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.

Main dish 5-7

Afghanistan

Any Event

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

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.

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Shami Kebab

Afghan Student Association

https://www.facebook.com/groups/1603786439849

[email protected]

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.

Side dish 6-8

Afghanistan

Any Event

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)

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. 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. 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. 9. Lightly dip each patty into the beaten eggs. 10. Fry to a deep golden brown. Serve hot.

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Milk Tart

African Student Association

http://www.indiana.edu/~iuasa/index.html

[email protected]

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

Dessert 6-8 people

South Africa

lunch

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

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. 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.

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Moi Moi



[email protected]

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

Entree 5

Nigeria

Anytime

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

1 t salt

tin cups for cooking

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. 3.Boil eggs, remove shells, and slice into small pieces, then set aside 4.Wash peppers and slice onions 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 8.Add vegetable oil and salt to beans mixture 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.

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Sambusa



[email protected]

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

Appetizer 6-10

Somali

Dinner

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

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.

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Chicken Teriyaki

Asian American Association

www.indiana.edu/~aaa

[email protected]

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

Entree 4

Japan

Lunch or Dinner

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 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.

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Egg Tart



[email protected]

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

Snack 16

Asia (China, Hong Kong, etc)

Anytime

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

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.

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Kimbap



[email protected]

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.

Snack or Dinner 4

Korea

Anytime

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

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

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Coke Chicken Wings

Chinese Student and Scholar Association

www.indiana.edu/~iucssa/

[email protected]

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.

Entree 4

China

Lunch/Dinner

20 pieces Chicken Wing

0.5 tbsp Slice Ginger

2 tsp Slice Green Onion

1/4 tsp Anise seed

1 Tbsp. Oil

1 Tbsp. Soy Sauce

20 oz. Coke

1.5 cup water

1. wash chicken wings 2. heat skillet over high heat, put oil into the pan 3. put chicken wings into the pan and fry each side of them to golden color 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 10. take off heat and allow to cool slightly

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Red Braised Pork

Chinese Students and Scholar Association

www.indana.edu/~iucssa/

[email protected]

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

Entree 3

China

Lunch/Dinner

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

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

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Sweet and Sour Pork

Chinese Students and Scholars Association

http://www.indiana.edu/~iucssa/

[email protected]

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.

Entree 3-4

China

Lunch and Dinner

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

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

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Beef Caldereta

Filipino Student Association

[email protected]

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.

Entree 6

Spain, Philippines

Holidays or party dinners

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

1. In a large pan, heat oil. Fry the potatoes and carrots until color turns light brown. Remove and set aside. 2. Add beef to the pan; stir-fry for a few minutes until lightly brown. Remove and set aside. 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. 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.

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Cassava Cake


[email protected]

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.

Dessert 6

Philippines

Special occasions and gatherings

2 packs Grated Cassava (about 2 lbs total weight)

2 cans (4 cups) Coconut Milk

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

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. 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. 11. Set your oven to broil mode. Broil the cake until color turns light brown. 12. Let cool. Serve, and enjoy.

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Pork Siomai


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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.

Appetizer 12

China, Philippines

Along side lunch or dinner entrees

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

1. Combine all ingredients except for the water and wan ton wrapper and mix thoroughly. 2. Wrap the mixed ingredients using the won ton wrapper. 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!

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Badaam Kheer (Almond Dessert)

Indian Student Association

[email protected]

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.

Dessert 4

India

during a meal or as a dessert

1/4 cup Badaam/ Almonds

2 & 1/2 cups Milk

1 pinch Saffron

1 Cardamom pod

1/4 cup Sugar

2 tsp Butter

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

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Motichur Laddu


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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.

Dessert 20

India

For cultural holidays and after main course entrees

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) edible silver leaf (vark)

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. 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.

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Tamarind Rice


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

Entree 4

India

Lunch or Dinner

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

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 2. Pass through a strainer to get a thick pulp 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. 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

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Beef Rendang

Indonesian Student Association (Permias)

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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.

Entree 20

Indonesia, Minangkabau (West Sumatra)

Ceremonial occasions, to honor guests, daily.

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

1. Heat oil, and stir fry 21 shallots until aromatic. 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. 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. 9. Serve over steamed rice.

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Indonesian Beef Stew


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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.

Entree 4-6

Indonesia, Java Island

Important celebrations and adopted as daily dish.

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

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. 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.

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Sop Buah


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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.

Dessert 5

Indonesia

After Meal, to break the fast among Indonesian Muslims

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

1. Divide fruit into 5 serving bowls. 2. Stir condensed milk and water in a different container until mixed thoroughly. 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.

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Bulgogi

KSA

www.iubksa.com

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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.

Entree 2

Korea

Main Dish

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

1. Place beef in freezer for about 30 minutes so that it is easier to thinly slice. 2. When partially frozen, remove from freezer and thinly slice. Set aside. 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. 5. Heat grill to high. Remove beef from marinade, and grill for 1 to 2 minutes per side.

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Pajeon

KSA

www.iubksa.com

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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.

Side Dish2

Korea

Appetizer

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

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. 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. 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. 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.

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Ceviche

Latinos Unidos at Indiana University

https://www.facebook.com/pages/Latinos-Unidos-In

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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.

Appetizer/Side dish 4-6

Mexico

Dinner or Lunch

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

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

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Flautas de Pollo

Latinos Unidos at IU


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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.

Entree 16

Latin America

Dinner

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

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.

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Pupusas de Queso



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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.

Appetizer or Side Dish 4

El Salvador

Dinner

2 cups Masa harina

1 cup water

1 cup queso fresco, crumbled

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.

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Pastel de Tres Leches



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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.

Dessert 10-12 people

Latin America

birthdays, other celebrations

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)

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.

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Peanut Sauce

Malaysian Student Association

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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.

Entree 4-6 people

Malaysia

Eid Fitr (Hari Raya Aidilfitri)

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

1. Pre-heat oil in a wok. Add shallots; Once it is yellow, put in the blended ingredients. 2.Add a bit of water so it'll cook. Wait till the oil surfaces. 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

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Chicken Rendang

Malaysian Student Association

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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.

Entree 4-6 people

Malaysia

Eid Fitr (Hari Raya Aidilfitri)

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

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

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Balila

Saudi Student Club

http://saudistudentinbloomington.wordpress.com/

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

Snack 3

Saudi Arabia

Any time you would like to have snack

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

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

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Masabeb

Saudi Student Club


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

dessert 2-3

Saudi Arabai

It is served when you are having Arabic Coffee at 7pm.

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

1. Mix all ingredients except the flour. 2. Add the flour, and mix until soft. 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. 6. Add honey on top to make it sweet.

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Saudi Beans

Saudi Student Club


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

Main Dish Between 2 to 3 people.

Saudi Arabia

Either as a breakfast or as a dinner

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

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 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

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Chicken Feet Soup

Singapore Student Association

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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.

Appetizer 3-4 people

Singapore/ China

Dinner

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

1. Prep chicken feet by peeling away the outer yellow skin, if any. Chop off and discard the tips of the claws (nails). 2. In a pot of boiling water, blanch chicken feet and chicken bones for about 5 minutes. Rinse and drain. 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.

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Roti John


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'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.

Entree 4- 6 people

Singapore/ Malaysia

Breakfast, Lunch, Dinner or Supper

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

1. Cut the bread into thick slices. 2. In a wide shallow bowl, mix the eggs, onion, and minced beef. Season with salt and pepper to taste. 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.

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Teh Tarik


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

Drink 4- 6 people

Singapore/ Malaysia

Every meal

4 heaping tbsp Black Tea Leaves

4 cups Water

3/4 cup Whole Milk

1 tbsp Condensed Milk

Sugar- to taste

1. Heat a saucepan and boil the measured amount of water with the tea leaves. 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. 5. Pour into a serving tea pot or insulated Thermos, and serve.

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Iced Honey Green Tea

Taiwanese Student Association

facebook.com/groups/1427993614122398/

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

drink 1

Taiwan

all meals

1 tea bag gree tea tea bag

1 cup water

1-2 tbsp honey

1. Put tea bag in 1 cup of warm water, and steep for 1 minute. 2. After tea is ready add in 1-2 tbsp of honey while it's still warm. 3. When the honey is fully melted, add ice, and serve chilled.

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Sweet Mung Bean Soup



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

dessert 4-6

Taiwan

After meals as dessert

5 oz mung beans

4 cups water

1/4-1/2 cup sugar, to taste

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

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Taiwanese Chicken



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

Snack 3

Taiwan

Late night snack

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)

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. 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.

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Pad Thai

Thai Student Association

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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.

Main Dish 4-5 people

Thailand

Lunch or Dinner

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

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

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Pork Satay


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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.

Appetizer 4- 5 people

Thailand

Breakfast, Lunch, or Dinner

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

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. 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.

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Tom Kha Gai


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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.

Main Dish 3-5 people

Thailand

Lunch or Dinner

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

1. Bring coconut milk and broth to a boil, minced ginger, and thai chiles to soup and simmer on medium for 10 minutes. 2. Add chicken slices and stir occasionally until chicken is tenderly cooked. 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. 8. Dash chile sauce over the top to taste.

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Irmik Helvasi

Turkish Student Association

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

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

Dessert 6-8

Turkey

Any time

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

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

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Kofte



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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.

Entree 4-6 people

Turkey

Lunch & Dinner

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

1. Put all the ingredients in a large mixing bowl 2. Briskly knead together all the ingredients for several minutes until well-blended. 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.

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Yaprak Dolmasi



tsa.indiana.edu

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

Entree 4-6 people

Turkey - Turkish

Anytime.

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

1.Boil the grape leaves to soften them for 3 to 5 minutes. Remove from water and set aside. 2.In a large skillet, over medium high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes. 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. 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.

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Bread Pudding

Union Board

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

Dessert 10-12 people

United States

Anytime

2 (12 oz.) cans Evaporated milk

6 Large eggs, lightly beated

1 (16 oz) day-old french bread loaf, cubed

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

1. Preheat oven to 350°. 2. Whisk together evaporated milk, eggs, and 1 cup water in a large bowl until well blended. 3. Add bread cubes, stirring to coat thoroughly. 4. Stir in pineapple, grated apple, sugar and raisins 5. Stir in butter, blending well. 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* Ingredients: 3 tablespoons butter 1 tablespoon all-purpose flour 1 cup whipping cream 1/2 cup sugar 2 tablespoons bourbon 1 tablespoon vanilla extract 1 teaspoon ground nutmeg 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.

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Jambalaya

Union Board


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

Entree 4 people

United States / Louisiana

Anytime

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

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

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Red Beans and Rice

Union Board


Traditional flavors found in the Creole region of Louisiana.

Side Dish 15 - 20 people

United States

Anytime

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

1. Place all ingredients into a 4-quart slow cooker. 2. Cook on high for 6-8 hours or until beans are tender. 3. Serve with hot cooked rice. Garnish with chopped green onions if desired.

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Chicken Wings in Fish Sauce

Vietnamese Student Association

facebook.com/vsa.iub

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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!

Entrée 4

Vietnam

Any time

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

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

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Mung Bean "Chè" (Pudding)



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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.

Dessert 10

Vietnam

Any time

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

1. Soak mung beans in hot water for 10 to 20 minutes, then drain. 2. Meanwhile, heat coconut milk on high, and stir in sugar until dissolved 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.

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Stir-fried Corn with Shrimp



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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.

Appetizer 4

Vietnam

Any time

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

1. If using dried shrimps, soak in warm water for 5 minutes. 2. Roughly dice shrimps into 1/3-inch pieces. 3. Heat oil in a nonstick pan or wok over medium heat. 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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2014 COOKBOOK - Office of International Services · PDF file2014 COOKBOOK. Table Of Contents...

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