Fall 2019 Second Issue
CALDERO
An Ode to Decolonizing Food
GLAS 230: Cultural Politics of Asian American Food
In collaboration with the Jane Addams Hull House Chicago is the traditional homeland of the Three Fires Confederacy: Ojibwe, Odawa, and Potawatomi; and also the Myaamia, Peoria, lnoka, Ho-Chunk, Sac, Fox, Menominee and their descendants. We acknowledge that we are guests of this land and offer our respect and gratitude to the many original peoples that still reside here. We acknowledge that the Chicago/and area is currently home to one of the largest and most diverse urban Native communities in the United States.
NOTE "Caldero" is a Spanish or Tagalog word that literally translates to a cauldron or pot. In the pages that follow, UIC students in the Fall 2019 class of GLAS 230 - The Cultural Politics of Asian American Food -share a recipe that reflects the theme of 'decolonization,' conceptualizing food as a conduit of storytelling, healing, and resistance. The recipes privilege familial, ancestral, and indigenous knowledges as they pay tribute to varied histories, geographies, and cultural practices. Drawing on oral histories conducted with a home chef as well as research into the symbolic, social/cultural, and historical meanings of a dish, students share their knowledge and a recipe, adding cumulatively to the GLAS 230 Caldero culinary archive. ILLUSTRATIONS AND CONTENT OF RECIPE PAGES: GLAS 230 STUDENTS COOKBOOK GRAPHIC DESIGN: PROF. ANNA GUEVARRA
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Recipe page created by Emmanuel Batayola
A Mom's Nilagang Baka "My kids love this dish, so I learned how to re-perfect it for them."-Rosalie Espino
Ingredients 2 pounds 2L 1 large size
To taste 1 medium-size
garlic (bawang)
Instructions: 1,__Pour water into a pressure cooker. Add t h e neck bones, garlic, onion, salt and pepper.
L_Let it boil for an hour or until beef is tender. Let it call and refrigerate ovemi lff \ .3...__Remove the hardened tat from the pressure cooker and transfer the neck @011es (r?c;'soup to he
L�:�� n �:;:·boil in low heat and add water as needed for 25 minutes. .2.._Add the potatoes. Boil in medium heat for 10 minutes to partially cook the bok choy.
L.._Add the patis (fish sauce) and stir.
LTransfer to a serving bowl and serve with rice.
.2....._You may sprinkle with cut green onions. Nilagang Baka Tagalog lnstruksyon: 1. 2.
3.
r:J //
Pakuluan and buto buto sa "pressure cooker" na lutuan kasama ang dalawang litrong tubig,
Pakuluan ito ng isang oras at palamigin . llagay sa ref ng magdamagan.
Tanggalin ang sebo at ilipat sa ibang lutuan o malaking kaserola. Pakuluan ito ng 25 minute.
llagay nag patatas at pakuluan ng sampung minuto
6.
Lagyan ng patis.
8.
Lagyan ng dahoon ng sibuyas na tinadtad
7.
�i
�
V
sibuyas at bawang, asin at paminta
4.
5.
·
}
llagay ang bok choy at pakuluang mulin walong minuto.
llipat sa malaking mangkok upang isilbi.
Sophia Chan
The “All-Cure” Chicken Soup of Meddling Chinese Aunties “There’s a lot that can be left behind like the recipes for soups and what to make under certain circumstances...[like] teach[ing] the kids how to learn to be a good person...a lot, a lot of things.” -Yi Ling Li
Yi Ling Li (right) with her father (middle) and sister (left) History There’s a long history of food as a method of Traditional Chinese Medicine which is known as Chinese Food Therapy. This soup has many ingredients traditionally thought to help with things like increasing blood circulation, boosting the immune system, increasing vitamins and antioxidants, etc. The story of “meddling aunties” is that most older generation Asian women would automatically recommend some variation of this soup especially for things like menstrual cramps and things of that nature as that is what Silkie chickens are known to be good for. Pictured above is my mother, one of her sisters, and her father/my grandfather who taught her most of what she knows how to cook.
Tips Most of the ingredients are found in Asian grocery stores. Things like goji berries, however, can be found in more places now as it is growing in popularity as a superfood. Cook Time: 3 hours IMPORTANT WARNING: This soup is not for consumption for everyone. Consumption of this soup can cause adverse side effects in certain people. As with all medicinal products, be sure to consult a professional before consumption.
Silkie chicken
Ingredients • 1 whole Silkie chicken (2-3 lbs.) • 1 lb. pork bones (optional but brings more flavor and depth to the soup) • 10-15 dried Chinese dates • 1-2 oz. dried longan • 1 in. knob of ginger crushed • 2 pcs. Codonopsis pilosula aka poor man’s ginseng • 2 pcs. American ginseng • 0.5 oz. dried goji berries (can add more if you want a sourer taste) • Water
Sophia Chan
Directions 1. Soak the dried Chinese dates, goji berries, dried longan, and poor man’s ginseng in a bowl of cold water to soften. 2. Remove the organs and feet of the chicken (do not dispose) and thoroughly rinse the chicken. a. OPTIONAL: If you wish for a less fatty/oily soup, remove the skin of the chicken and dispose. 3. Blanch the pork bones in a separate pot to remove impurities. 4. Rinse the blanch bones. 5. Add chicken, bones, organs, feet, both American ginseng and poor man’s ginseng, goji berries, and ginger to a large pot. a. OPTIONAL: If you wish to leave the soup be for the entirety of the cook time, add the Chinese dates and longan now. 6. Add enough water to the pot to cover the ingredients. 7. Put the lid on and bring the pot to a boil. 8. Once boiling, turn the heat down bringing the soup to a simmer. 9. About halfway through cooking time, if you did not previously add the Chinese dates and longan at the beginning, add them now. (This preserves some of the flavor in the dates if you wish to eat them.) 10. Leave the soup to cook for a total of 3 hours.
By Hank Chambers
Ghormeh Sabzi: Stew for the Heart Ingredients: 1 onion 1 lb stew meat (we used beef) ⅓ cup of kidney beans 4 cups parsley 2 cups cilantro 1 cup fenugreek (we used spinach) 1 cup chives 4 dried Persian limes (normal limes will also do)
Instructions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
Finely chop onion & garlic Sautee in oil until onions are translucent Add turmeric & stir well Chop meat into cubes Add meat to onions, brown meat on all sides Poke holes in limes, add them to stew Add kidney beans Add 4 cups water Cover stew and cook on medium heat for 1 hour Finely chop herbs (parsley, cilantro, chives, fenugreek) Sauté herbs in oil until fragrance is strong (<5 mins) Add herbs to meat and beans Cover stew and cook on low heat for 2- 2.5 hrs. Stir & taste periodically. 14. Serve with white rice
Avisa Ravanmehr
Ghormeh Sabzi
On Ghormeh Sabzi: Ghormeh Sabzi is an Iranian herb stew, often made in winter due to its warm & filling qualities. This popular dish is often used to gauge a Persian chef’s skill, as it has a reputation of being a difficult dish to prepare. While this is relative, it does take no small amount of skill and experience to prepare correctly. My chef for this dish is Avisa Ravanmehr, a first generation American who learned to cook this dish from her Iranian-Kurdish mother. Advice: Not all ingredients are easily available in the states, such as fenugreek, and Persian limes. They, along with some other ingredients, can be substituted. This dish can be cooked with your choice of meat, as long as it can be stewed. Measurements of ingredients are usually eyeballed and can be changed as needed, according to the amount of people you're cooking for.
“ taste and smell relates a lot to this culture… when you're making this food or you smell other Iranians make this food, you get a big feeling” - Avisa Ravanmehr
Lorraine Gonzales
By Charlene Gonzales
Instructions (Step-by-Step): • In a large pot, combine chicken, chopped onions, garlic, 1 tablespoon of salt, and 10 cups of water. • On medium heat, bring the meal to a boil, skimming scum that may float on top. Once the broth clears, lower the heat and cover the pot. Continue to cook for about 20-30 minutes or until the chicken is cooked through. Once that is done, remove the chicken from the broth. • Allow the chicken to cool, where you will pull meat from the bones, shred, and set that aside. • Still with low heat, cover, and simmer for 30 minutes-an hour, return the bones to the pot to boil. After that, strain the broth to remove sediments and reserve about 8 cups. • In another pot on medium heat, add oil. With that, add the hot dogs, cook it regularly for about 1-2 minutes. With a spoon, remove that from the pan and drain on paper towels and keep that warm. • Add the chopped onions, celery and carrots to the pan. Cook them for 3-5 minutes as well. • Add macaroni and cook, stir for about 1-2 minutes. • Add the reserved broth from earlier and bring to a boil. Lower the heat and simmer for about 8-10 minutes or until the pasta is cooked. • Add evaporated milk, shredded chicken and hot dogs. Continue to cook until heated through. • Add cabbage and cook for about 1 minute or until it starts to crisp. • Finally, serve this meal hot in individual bowls and garnish this with green onions. About the Dish Chicken sopas is known to be a healing dish, especially in the Filipino tradition/culture. Chicken sopas is the ultimate comfort food, served best to warm up on cold winter days. Sopas, which means soup is an integral component in the Filipino cuisine. Ingredients: 12 oz. chicken breasts boneless • ½ piece cabbage sliced • 3 stalks celery chopped • 1 piece onion diced • 3 piece hotdog sliced • ¾ cups carrots diced • 12 oz. evaporated milk • 1 ½ cups elbow macaroni • 2 teaspoons minced garlic • 1 piece Knorr Chicken Cube • 6-8 cups of water • 3 tablespoons cooking oil Salt and ground black pepper to taste
•
•
Charlene Gonzales (far right) with her husband (Lawrence) and children (Luke and Lauren) and dog (Chocnut)
“There’s nothing like having a bowl of hot creamy chicken sopas to make you feel warm and comfy especially on a cold day.” – Charlene Gonzales
Artwork by Edyta Greczek
Jared Manusig Recipe Page
Caring Kare: By Paulyn Nulud Ingredients -
2 lb of oxtail
-
1 bunch of green long beans
-
2 long chinese eggplant
-
1 pack of annatto seeds
-
1 cup of peanut butter
-
1 onion
-
4 cloves of garlic
-
1 bunch pechay
Cooked Kare-Kare by Jared Manusig
Cooking Steps -
Tenderize the oxtail in a pot of boiling water for about 2 hours.
-
Remove the fat from the top
-
In another pot, saute the garlic, onion, and annatto seeds until caramelized
-
Put the peanut butter with a little water so that it melts. Let it simmer for a few minutes
-
Cut the eggplant into thick pieces and place them into the pot with the long green beans
-
After a minute or two, add cooked oxtail into the pot.
-
Simmer for 2 to 3 minutes, then add the pechay. Simmer
Paulyn Nulud cooking kare-kare
for 2 more minutes -
Serve the dish with bagoong and rice Bokchoy
Tips -
You can find most ingredients at asian supermarkets
-
Beef shank is a cheaper substitute
“I modify it [recipe] with what I have and what I buy. Outside the availability sometimes differs.” - Paulyn Nulud Beef Shanks
Ania Stodulski
Recipe for Mama’s Barszcz Ingredients: -One tablespoon of Vegeta -4 whole beets -1 stick of butter -4 cups vegetable stock -1 clove garlic -Entire bottle of Krakus beet concentrate -3 teaspoon sugar -4 chicken bouillon cubes -2 tablespoons of white vinegar -2 leeks -3 stalks of celery chopped -Entire parsley root and leaves chopped -A pinch of salt and pepper -3 cubed potatoes -2 onion, peeled and chopped -4 chopped carrots
How to: Add all ingredients in a large pot and simmer for about 2 hours. After done, place pot outside
Iwona Stodulski
overnight. The next day, boil again until broth is ruby red. Strain as many vegetables as you can and serve.
“Every Christmas eve table in Poland has two soups. Barszcz and wild mushroom soup. With, like for example, your father would cry if there was no wild mushroom soup … I don’t think he would care so much about barszcz, but everybody relates barszcz to Christmas eve. I think we all take it for granted now because it's just there every Christmas eve. So who loves it the most? Gosh, that’s hard to say. There’s not one person who screams, “I WANT BARSZCZ!” It's something like .. drinking water with dinner. It just is there.” - Iwona Stodulski
Samgyetang: Fight Fire with Fire
Sierra Song
by Hee Chong Song Ingredients ● Jujubes ● Ginseng roots ● Ginger ● 2 whole onions chopped in half ● 8 whole cloves of peeled garlic ● 2 young chicken ● Gingko nuts ● Salt ● Sesame oil ● Cup of glutinous sweet rice ● Chestnuts ● Samgyetang packet (tea packet to seep into water that includes kalopanax, mulberry, siberian ginseng, astragulas, angelica gigas) ● Green onions Steps First get the rice ready for stuffing into the chicken by soaking it in water for at least 30 minutes. Fill the chicken with rice and the jujubes and secure the legs together with toothpicks or tie the legs together. Repeat that with the other chickens and fill the big pot with about 8 cups of water. Fill the pot with jujubes, garlic, gingko nuts, ginger and onions. Let the pot simmer for about 40
Hee Chong Song with daughter Sierra Song
minutes and begin to skim the scum that surfaced to the top. Reduce heat to medium and cook until the chicken is fully cooked. Transfer chicken to earthenware pot and garnish with chopped green onions. Eat chicken with dipping sauce made with salt and sesame oil and kimchi. “The best way to the heart is a good hearty meal to warm the heart" - Hee Chong Song
Seaweed Soup for the Seoul (Miyeokguk) Kyle Bermudez with narrator Amy Lee “Koreans are some of the most strong and resilient people. This dish reminds me of our toughness and of our story.” - Amy
Ingredients ●
16 cups of water
●
5 tablespoons of fish sauce
●
200 grams of beef brisket/stew meat
●
1 tablespoon of minced garlic
●
Sesame oil
●
1 cup of dried seaweed
Preparation 1. Put one cup of dried seaweed into a large bowl and soak with water for 30 mins. Drain water and cut seaweed into bite sized pieces 2. Place 4 cups of seaweed into a big pot along with 16 cups of water. Boil over high heat for 20 mins over high heat.
History Miyeokguk is a seaweed soup consumed by Koreans during pregnancy, birthdays, or New Year as a celebration of life. The seaweed in the soup has many healing factors such as large amounts of Vitamin K which aids in blood clotting.
Preparation Time Serves Difficulty
3. Cut beef brisket/stew meat into bite size pieces. Add meat along with garlic and boil for 20 mins over medium heat. 4. Add fish sauce and a few drops of sesame oil. 5. Serve soup with a few spoonful of white rice if available.
~60 minutes 5 people Easy
Tips Occasionally stir dried seaweed in the bowl of water to speed up the soaking process The meat can be substituted with seafood such as mussels
abcedfghijklmnopqrstuvwxyz Ingredients: 1.
2 cups of store-bought gari
2.
3-4 cups of cold water (can be substituted with milk)
3. 4-8 tablespoons of sugar (can be substituted with artificial sweetener) Directions: 1.
Take your bag of store-bought gari and pour the desired amount into a bowl (recommended serving size is about 2 cups but make sure the bowl is large enough to hold that amount plus water).
2.
Add water. Generally, you’ll use 1½ cups of water for every 1 cup of gari, but you’ll want to extra water since we’ll be pouring some out.
3. Hold the bowl over a sink and stir gently using a spoon. Gari will almost always have visible impurities. These impurities are harmless but we’d rather not ingest them. Stirring will cause any dark or discolored flakes to rise to the surface. 4. Taking care not to spill any gari, tip the bowl so that the impurities fall down the drain. (tip: guide the impurities out using your spoon.) 5.
Repeat step 4 until stirring the gari reveals no impurities. If you find yourself running out of water, replace as needed.
6.
Add 4 tablespoons of sugar to your bowl making sure to stir well.
Gari (or garri) is one of the most important foods in Nigeria and made from one of the most important ingredients on the African continent; cassava. Gari is typically consumed during warmer months as a sugary treat that helps keep people cool. “In Africa we have markets. Where there’s fish, fresh fish, that you can point to and say, I want that one…
Most of our food is fresh.”
Racheal Iluyomade, illustrated by Jefta Iluyomade
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Healing Arroz Caldo
Nathan Gorospe
By Barbara Jimenez Gorospe Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ●
1 ½ lbs of chicken (cut into serving pieces) 1 ½ cups of uncooked sticky rice ~ 34 oz. of water 2 tbsp. of patis (fish sauce) 1tsp. of garlic (chopped) ½ tbsp. of ground black pepper 1 cup of minced onion 4 pcs. Hard boiled egg 2 knobs of ginger (cut into short, thin strips) 1 pc. of chicken cube bouillon (Chicken Knorr Cubes) 1 pc. of lemon 2 tbsp. of cooking oil Roasted Garlic Flakes
Arroz caldo
Instructions 1. Heat the cooking oil in a pot and then saute the garlic, onion, and ginger 2. Add in and cook the chicken cube until it melts 3. Put the chicken in the pot and cook it until the outer layer has a golden color 4. Add the fish sauce and uncooked sticky rice and stir for a few minutes 5. Pour in water and bring the temperature to a boil 6. Stir and simmer until the rice is cooked (~ 30 minutes) 7. Put in the hard boiled eggs 8. Dash in ground black pepper 9. Serve it hot with roasted garlic flakes and squeezed lemon for a savory flavor.
“Arroz
Barbara Jimenez Gors
Caldo is a food tradition that we would serve during All Saints Day” -Barbara Jimenez Gorospe
Leticia's Famous Filipino Puto Puto belongs to the Filipino snack food family; kakanin which are rice or coconut based cakes. Traditionally, Puto is made over the course of two days because it requires rice to ferment overnight; however, this recipe uses rice flour and more traditional Western kitchen fixtures to make the Puto in a fraction of the time. Puto has a subtle sweetness to it and thus goes good with any meal of the day (try some warmed for breakfast!). What You'll Need: 1-1/2 cups rice flour 1/3 cup sugar 1 tbsp baking powder (NOT baking soda) 1 pinch of salt 400 ml of coconut milk approximately 2 tbsp water (adding more as needed) 1 oven safe baking dish full of water shredded or sliced cheddar cheese
Instructions: 1. Combine the rice flour, sugar, baking powder, and salt in a medium mixing bowl. Mix them until the dry mixture is thoroughly distributed. 2. Add the coconut milk and mix until there are no more dry ingredients. 3. Begin by adding 2 tbsp of water and mix until the surface of the mixture is level; you don't want any clumps or "raised peaks" in the mixture. Add more water as need be, but DO NOT let the mixture get to be thinner than the consistency of whole milk.
Photograph of my grandmother, Leticia, taken in 1991
"Family is incredibly important to me, family is about memories both good and bad, but most importantly family is a bond that lasts forever" - Claire Lewandowski
4. Spray the inside of a "small size" muffin tin with cooking spray (I suggest coconut spray to go with the coconut milk). 5. Fill each cup 3/4 of the way with the Puto "batter". 6. Boil water and fill a baking tray with it, place that tray of boiling water in the bottom of the oven. 7. Place the muffin tins in the oven at 350 degrees Fahrenheit, bake for 20min. 8. Remove your muffin tins and add cheddar cheese if you want, bake for 1 min. more if you add cheese
Alex Lewandowski
Sarah Lu’s NO-KNEAD Sourdough Bread Luke McFarlane
INGREDIENTS: - 160-165g Starter (Created with equal parts water and flour) - 450g Freshly Milled Flour (Store bought works too) - 275g Filtered Water - 10g Coarse Sea Salt PROCESS: - In a big mixing bowl: put in starter, then flour, then water. Let it hang out 20min-1hour Photo of sourdough bread taken by Anna Guevarra, July 2019 - Add salt. Stretch the dough and sprinkle it in, then fold in on itself. - Let rise for 8-12 on counter. Stretch it out every once and awhile, allow it to build strength. - Shape the dough- batard, baguette, boule. - Cold proof in the fridge 6-48 hours -Slows down the fermentation. Develops a rich flavor. Too long = collapse, dry out. - Use dutch oven. - Even distribution of heat. Traps the steam. Steam is important- in the rising process. - Cold or hot preheated dutch oven. No flavor difference. Rounder and higher in a hot dutch oven— only makes a SMALL DIFFERENCE - Put whole dutch oven in the oven. At 475 degrees. - Put ice cubes in a metal dish in bottom of oven: this makes steam and helps the dough rise. - Bake for: - Lid on: 25 min Photo of Sarah Lu holding her fresh sourdough - Lid off: 15 min. bread that just came out of the oven, taken by - After 40 min. Test with thumping on the bottom of bread. If Anna Guevarra, July 2019 it sounds hollow, it’s ready - After it comes out: wait at least 30 min-1 hour. If you slice in right away, the inside gets gummy because it’s still cooking. This recipe replicates that of the “Baguette Traditionnelle,” which is a staple of the French (especially Parisian) diet. With bakeries or “boulangeries” on every corner, the baguette, made with only 4 ingredients as mandated by law, is a large part of the culture surrounding France.
“The sustainability piece is really interesting to me.” “In neo-liberal, super individual, consumer based American culture, we want to buy everything and we’re sold this idea that it’'s a good idea because it’s more convenient. Stepping -backSarah from Lu that, and thinking about what really is good for me and what is tasty to me?” -
The process of self-making bread; a food that is normally store bought is important to Mz. Lu, as it connects her more to the world and grounds her in the enjoyment of what she’s eating.
by Jian Liu RECIPE
Gah Ting Jook
Ingredients ●
Rice - 1 cup
●
Oysters - 10 oz
●
Scallops - 8 oz
●
Lean pork - 8 oz
●
Scallions - 3 full stalks
●
Water - 12 cups
Preparation 1. Boil water in a large pot 2. Add oysters 3. Add scallops 4. Add rice 5. Add lean pork when congee is finished cooking
Mei Xiang Zhu
6. Add scallions as final garnish
Eating Tips Shopping Tips I highly recommend visiting your local Asian grocery store. If you feel intimidated for any reason, I think your local Mexican supermarket will have these ingredients as they carry many Asian groceries. The brand of white pepper that is most commonly found in Chinese households will be found at an Asian grocery store.
Words of wisdom from the Chef “Anyone can make congee. It is simple to make, but its history is complicated.” -Mei
Though it is not necessary, I highly recommend adding white pepper to the congee. You-tiao (fried dough sticks) or bua-lua-boaw (pineapple bun) is a good pair for eating congee.
Brief Cultural Background Congee is a staple dish for Chinese Americans with many different takes on this dish. It is a comfort food that is also eaten during times of discomfort. Congee is anti-inflammatory and quite appetizing. It can be eaten even when you have a sore throat or an upset stomach.
Alexandria Seballos
Magical Munggo at Malunggay
Munggo at malunggay is a bitter, greenish colored stew composed primarily of mung beans and moringa leaves. It is eaten by people all over the Philippines and is believed to possess a multitude of healing properties. It can be used to treat anything from the common cold to hypertension to diabetes. This version of munggo at malunggay has been prepared and passed down through my family for generations. I hope you can try out this recipe and find it as enjoyable and tasty as my family has for all these years.
Ingredients:
Steps:
2 cups of dried
1. Boil the mung beans on medium heat until they are softened
mung beans
2. Crush the 2 cloves of garlic and slice the tomatoes and onion
Ginger
3. Saute the garlic, tomatoes, onions, and ginger together in one
2 cloves of garlic 2 regular tomatoes 1 white onion 1/2 lb. of choice of meat Salt Malunggay (moringa leaves)
pan 4. If adding meat, saute the pork or chicken until it is softened 5. Add a little bit of water and salt everything to taste 6. Pour the broth from the mung beans over the meat 7. Turn off the heat and add in the malunggay leaves 8. Replace the lid and let the stew sit for a few minutes 9. ENJOY!
“You know in the Philippines everybody helps everybody. Even the little kids, they watch their mom cook in the kitchen.” -Carolina Seballos A photo of Carolina Seballos taken in 2017 in San Francisco, California.
Freshly cooked bowl of munggo at malunggay
Ian Meimaris
A DECOLONIZING D-O-L-M-A-D-E-S DELICACY ********************************************** Greek Dolmades Ingredients 1 lb. grape leaves 13 oz. long grain rice 12 spring onions 2 cups chicken broth or hot water 2 tsp. salt/pepper 1 red onion 2 cloves of garlic 2 lemons 1 cup extra virgin olive oil 4 tbsp. minced fresh herbs (dill, parsley mint) Preparation Tips • Make sure to fold the grape leaves carefully to include the mixture for each dolma. Make sure to chop the onions very fine. • Make sure to thoroughly rinse the grape leaves in cold water. • Once you are done cover the dolmades with a heavy plate so they don’t unfold.
Instructions IN A LARGE bowl, combine, onions, water, egg, rice, parsley, mint, olive oil, salt and pepper. Mix well and set aside. Thoroughly rinse and drain grape leaves. Parboil 2 to 3 minutes to soften. With fresh leaves, dip in boiling water for 1 minute, drain and rinse under cold running water. SEPARATE leaves and carefully cut off the stems, to prepare for stuffing. POSITION leaves on working surface, rough side up, with the stem end nearest to you. Place mixture of (onions, water, egg, rice, parsley, mint, olive oil, salt and pepper near the end of the stem. Using both of your hands, roll the part of the leaf you up and over the filling. Fold sides over and continue rolling neatly. Place dolmades, seam side down, in a medium size pot and continue filling remaining leaves. It is best to arrange them closely together in layers. ADD hot broth, salt and pepper. Place an inverted heat proof plate on top to prevent unfolding. Cover and simmer 45 to 60 minutes over low heat or until tender. Add a touch of lemon. ALLOW to cool in pot. Arrange on a serving plate and garnish with thin lemon slices. Serve cold, either plain or with yogurt. Prep Time: 2 Hours Makes approximately 50 rolls
The Story Behind Dolmades: The origin of dolmades is very ancient. It is likely the term that came from the Turkish word (Dolmak) which mean to fold. Dolmades are a symbol of friendship and liveliness. People throughout the ages in Greece, Turkey and the Middle East have shared this dish as a symbol of generosity and sympathy. Dolmades Shopping Tip: Make sure to use short grain white rice for this delicacy and extra virgin olive oil.
â&#x20AC;&#x153;I like to make so many different dishes like the dolmades for family and friends. It brings me great joy.â&#x20AC;? -Katherine Marquisos- The Master Chef of the Greek Dolmades/My Grandmother
by Jutin Khanna
LEMON PEEL PICKLE Ingredients 12 lemons Masala: ½ cup salt ¼ cup black salt 1 tablespoon red chili powder 1 tablespoon carom seeds 1 tablespoon hing (asafoetida) powder
Jutin's Nani's Lemon peel pickle
Wash and dry the lemons. Quarter 10 of them and place them in a large bowl. Sprinkle the salt, black salt, chili powder, carom seeds, and hing over them. Gently massage them until they are all evenly coated with the masala. Squeeze the juice of the two remaining lemons over the rest of the lemons and put the wrung lemons in the bowl with the rest. Transfer everything into a glass jar and pour the masala juice over it. Seal the jar and keep it in hot sunlight for at least three weeks, up to two months. Shake the jar every other day.
NOTE: Take great care to avoid getting ANY water in the bowl or jar. This includes using a rinsed spoon that hasn’t been thoroughly dried, or cutting the washed lemons without drying them, or using wet hands to touch the lemon pickle. The smallest amount of moisture will cause the pickle to spoil.
“Washing, wiping, spreading to air dry cutting, required a lot of effort and time. As little kids we would be given a little hand towel and we were responsible for wiping and drying one lemon at a time. So as a very little girl that’s what I would do… it was fun to see all these women working on one project together, a lot of laughter happened, it was a fun time. It was a rare space where little girls got to see grown women as human, not just authority figures.” - Roopla Khanna
Jong Lee
Native style Kimchi Kimchi is passed down from generations to over a millennium of Koreans. It was once used to preserve food in harsh times but now has become a symbol of Korean pride. Ingredients: 1 head of Chinese cabbage 1/2 of a daikon 1 cup of salt 1/2 cup of red pepper flakes 1/2 teaspoon diced ginger 10 cloves crushed fresh garlic 1.5 tablespoon sand lance sauce 1 tablespoon honey Sweet rice paste (3 tablespoon sweet rice powder, 1 cup of water, bring to boil and stir then cool). 10 green onions. Diced 1/2 onion 1/4 apple STEPS PREPPING CABBAGE 1. Cut cabbage head in half 2. Wash thoroughly in water 3. Drain water 4. Salt each layer of cabbage 5. Let sit for 1 hour, flip, let sit for another hour 6. Rinse out cabbage 7. Let water drip out
MAKING SAUCE 1. Take apple, onion, sweet rice paste, sand lance sauce, ginger and garlic and blend in blender. 2. Shred daikon 3. Mix blend, daikon, green onion and red pepper flakes.
PREPARING KIMCHI 1. Lather sauce in between each layer. 2. Wrap up and you're done!
â&#x20AC;&#x153;kimchi is Korean, made by Korean people, for Korean people, continued by Korean peopleâ&#x20AC;? -Chef Maria Kang
Erick Evans
Fina’Denne’
Ready in 10 minutes Serves Varied (Image above could serve 4-6 people)
Ingredients ●
Soy Sauce
●
1 cup Diced White Onions
●
1 cup Sliced Scallions (Thin on the white end, thick on the green end)
●
Sriracha*
●
1 or 2 drops of Liquid Smoke*
●
2 cups Cherry Tomatoes
●
1 roasted Roasted Jalapeno, thinly sliced*
●
ReaLemon Juice (any lemon juice is also fine)
●
Salt and Pepper to taste
Preparation 1. Cut and dice the vegetables 2. Lightly roast jalapeno on outside 3. Mix all ingredients together in a bowl 4. Add sriracha, salt, and pepper to preferred taste 5. ENJOY
Tips Quote “...everything is for everybody” - Beatrice Chung *These ingredients are optional in case you do like not spicy ingredients.
Ipa encourages people to customize fina’denne’ to go with your taste best. Some replace the soy sauce with water or use water to make the taste less strong if necessary.
History Everyone in Ipa’s family knows how to make fina’denne’ and it is a staple of every meal. Simple to make, but adds a bit a flavor to all of the meals that accompany it.
“When you’re eating things and you’re making certain foods… I don’t know if it’s just that I love cooking for my family, but my food tastes better when I’m cooking for my family." Tracy Lozada
Above is an image of pasteles boiling in the water almost ready to be eaten
You'll need to buy the seeds to make the oil NOT the powder!
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Pasteles de Las Piedras
Dessiree Rivera
Ingredients
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aituay 3-2 sananab neerg 21
ASAM EHT ROF
Let the pork cook for another minute or two, then stir in the olives and their brine, the tomato sauce, 3 cups of water, and the bouillon cubes. Cut up the potatoes into small cubes, they same size or smaller than the meat. add this to the pot with the meat and add salt or adobo seasoning to taste. Let the liquid come up to a simmer, then cover the pot and reduce the heat. Let the pork and potatoes cook at a simmer for 30 minutes, or until the meat is cooked through, stirring occasionally. There should be plenty of liquid in the pot at all times, so the mixture looks like soup. If it looks dry, add stock or water as needed.
Cut the meat into small cubes, they should be bite sized. Place the pork pieces in a large stockpot along with the sofrito, making sure all of the pork cubes are coated. Let the pork cook, stirring constantly, until it starts to release some liquid, about 5 minutes. Then add oil and sazon goya and let it cook.
making the meat!
Grind all the vegetables finely to create the masa. This can be done by using the smallest hole of a box grater or using a food processor with a grating disc. (There is a machine that can be bought to grate too). The masa should look like a puree. After the vegetables are ground, add the can of tomato sauce, packets of sazon goya, and salt to taste. Mix these things either by hand or with a large spoon. The masa should be smooth but thick.
Make the masa: Peel the bananas and plantains: place them in a mixing bowl with water. peel and rinse the malanga and yautia, put them with the other veggies. Cut the calabasa into medium sized pieces so they are easier to handle.
Preparing the Pasteles
Pasteles are a labor intensive food. They are not meant to be made for just any dinner. They are very much a celebration food. The cooking process should take place with people you care about. It is just as much about being together as it is about cooking and eating! This is something that would normally be made during Thanksgiving or Christmas :)
A note about the food!
When the pork is done, taste for seasoning, and add more salt if desired, then turn off the heat. Take 2 to 3 cups of the liquid from the pork and stir it into the masa until it is the consistency of thick oatmeal. You will still need about 2 to 3 cups of liquid to make the pasteles, so stir in a little water or stock if your pot looks too dry and taste for seasoning again.
While the pork cooks, make the annatto oil: In a small saucepan, heat the oil and the annatto seeds over medium-high heat, stirring occasionally, until the oil begins to bubble. Lower the heat slightly and let the seeds cook in the oil until the liquid turns a bright pink-red. Turn off the heat and let the seeds sit in the oil until it cools. Strain the oil through a sieve into a small mixing bowl, discarding the seeds. Set the bowl aside. (If the liquid does not immediately begin to turn red, your annatto seeds are too old.)
Right: This is a picture of pasteles ready to be eaten. This picture represents my aunt Tracy Lozada (whose recipe this is) because, for her, cooking and preparing food for folks is what makes her feel most connected to her family
To cook them, bring a large pot (or a few pots) of salted water to a boil and add the pasteles, either fresh or frozen, in a single layer. Let cook for 1 hour, or an hour and 10 minutes or so if they are frozen. Repeat with the remaining pasteles, then unwrap and serve right away.
When you have 2 pasteles, stack them together so they line up, flaps facing inward. Use a piece of string to tie it like a parcel. It should be tied lengthwise and short wise. Make sure the string is tight and the pasteles are tightly tied together. Repeat this process with the remaining pairs of pasteles. At this point they can be frozen for several months, refrigerated for a day or two, or cooked and eaten immediately.
Working carefully, use the side of your hand to press and slide the masa on either side of the package into the center to give it a neat edge. Fold in 1 inch of the paper on the left and right sides to create small hems. Then fold both sides over the pastel.Set this pastel aside, flaps facing downward, then make another. They are packaged in twos
Right: picture of frozen pasteles
To form the pastel, fold the parchment paper in half, from the bottom up, over the masa and filling so the 2 long edges meet. Fold those edges down to meet the edge of the pastel farthest from you. Press the paper down and crease the top edge. Fold the parchment in half again lengthwise from the top down, so it covers the pastel. You now have a long thin pastel wrapped in a tube of parchment, with multiple layers of paper on top. (This needn't be exact, as long as the paper forms a neat little package.)
Spoon a small amount of pork along the length of the masa in a straight line. you want to have a piece of pork in every bite. Use a spoon to drizzle on a little more liquid as needed so that most of the masa is covered by a little bit of liquid. Donâ&#x20AC;&#x2122;t overdo it: the masa shouldn't be wet.
On a large, clean work surface, set up your pastel-making station: You will need the banana leaves, parchment paper, string, the annatto oil, the pork and its liquid, and the masa. To make each pastel, start with a piece of parchment paper in front of you, the long side close to you. Use a spoon or a pastry brush to paint a very thin smear of annatto oil on the parchment paper, leaving a border on the edges, 4in on the side and 2in on the top. Lay the banana leaf down on top of the oil, long side closest to you. Paint the banana leaf very lightly with the annatto oil. Spread the masa on the banana leaf about 1/2 in thick. It can overlap the leaf in places and does not have to cover it completely.
Folding the pasteles
Brenden McCarron
Mercer in the Hole: By Kate McCarron Mercer In The Hole is the Mercer family recipe of Toad in the Hole, an old English dish that was made for the working class. Toad In The Hole origins started in the early 18th century when battered goods in England started to arise. Batter is a thin layer of dough that can easily be poured into a pan. Yorkshire pudding is a dish that came out of those ages. It’s the base of Toad In The Hole and the rest is your choice of selected meats. Yorkshire Pudding is the most important part of Toad In The Hole because it's where the meat lays in the pie. The name of the dish is told to come from children recognizing its similar look to toads hiding in the earth for its prey. In the following recipe, everything is found either on her Kate McCarron family farm or from local farmers. We both suggest you support your local farmer’s market when shopping for these ingredients because that’s what this dish represents. Side Servings My Mother suggests Ingredients: Butter/Oil for pan 1 pound of sausage or selective meats 1 cup of all-purpose flour 2 pinches of pepper 2 pinches of salt 2 eggs 1 cup of milk
Mushrooms, cooked onions, vegetables like potatoes or red/green peppers
Directions: - Lightly butter pan that will be going into the oven - Preheat oven to 425F. Put the pan into the oven will be pouring batter into the pan with sausages - Lightly butter pan and lightly cook sausage (meat alternative) for 15 mins. - While your meat or alternative is cooking whisk the flour, sugar, salt, in a medium-sized bowl. In a separate bowl whisk eggs, and milk until completely blended. - Then combine both into a single bowl and whisk till there are no lumps in the thin batter. - Pour batter into the brownie pan with lightly cooked sausage ( or meat alternative), place into the oven for about 25 - 30 minutes. - Serve it right out of the oven, in my Mother’s opinion is best served with tea and maple syrup but other recipes will say mustard. Something that really captures my mother... “When we moved to the farm I helped my gran cook, started cooking when I was 5-6… growing up on the farm wasn’t much entertainment so the only real entertainment was books, walks with my grandad and messing with my Gran in the kitchen out of curiosity.” -Kate McCarron I hope you enjoy it!! P.S add gravy I prefer it but my mother doesn’t.
The Bento That Boosts Your Motivation By Andrea Serrano Matsumoto Bento boxes are a mother’s way of expressing their love and care for their children by making healthy, well-balanced and aesthetically pleasing lunches. Fujimi “Jamie” Serrano Matsumoto is a Japanese immigrant, born in Shizuoka Prefecture, who immigrated to Chicago at age 20. Growing up in Japan, Fujimi has had many bento boxes made lovingly by her mother. This recipe is a chicken karaage and tamagoyaki bento that Fujimi’s mother would often make for her as a child. Karaage is a technique of lightly coating an ingredient of choice with potato starch and flour and deep fried. The most common type of karaage is chicken, but it can also be made with fish or various vegetables. Tamagoyaki is a type of sweet, rolled omelet with many thin layers of egg. The side dishes for this recipe can be purchased at most Asian supermarkets.
Ingredients: v Chicken Karaage o 2 pieces of chicken thigh o ½ tablespoon soy sauce o ½ tablespoon sake o ½ tablespoon potato starch v Green Onion Sauce o 1 stalk of green onion o 1 red pepper o ½ cup soy sauce o 2 tablespoon rice vinegar o 1 ½ tablespoon sugar o 1 tablespoon sake o 1/3 cup dashi o 1 teaspoon honey v Tamagoyaki o 2 large or XL eggs o 1 ½ - 2 tablespoon sugar o 1 tablespoon mirin o ¼ teaspoon salt o Dash of soy sauce o 1 teaspoon dashi v Side Dishes o Pork shumai o Kamaboko (Fish cake) o Pinto beans o Takuan (Pickled radish) o Chikuwa (Cheese stuffed fish cake) o White rice seasoned with furikake
Instructions: Chicken Karaage: 1. Pierce holes in the chicken thigh. 2. Mix together the soy sauce and mirin and let the chicken marinate in the sauce for about ten minutes. 3. Take the chicken out and lightly coat with potato starch. 4. Fry the chicken in oil until they’re golden brown. 5. While frying the chicken, cook the red pepper in a pan with a little oil until fragrant. Add the green onions and cook for another minute. 6. In that same pan, add soy sauce, rice vinegar, sugar, sake, dashi and honey and continuously stir until the sauce warms up. 7. Once the chicken is done frying and has cooled down, cut it into bite size pieces and mix it into the green onion sauce. Tamagoyaki: 1. Put sugar, mirin, soy sauce, dashi, and salt in a bowl. Crack your eggs into the bowl and beat them until all the ingredients are well combined. 2. Heat up a pan with a little oil before pouring about 1/3 of the egg mixture into the pan. 3. Let the egg cook about halfway. Using a spatula roll the egg into an omelet shape and move to one side of the pan before pouring another 1/3 of the egg mixture onto the pan. Repeat this process until you have no more mix. 4. Take the tamagoyaki off the heat and let it cool before slicing it into pieces “I think it’s just really with any type of food when you make something you really have to have a
care… I think it all comes down to the love you have for the person who will be eating your lunchbox. In other words, you could be using frozen items but if you do it with care to make lunch and put it in your bento box, I think that’s the most important thing because you can buy an expensive lunchbox and I’m sure it tastes good but there’s no process of care or love for that person who’s involved… I think that’s the most important thing. Thought for the person who will be eating.” – Fujimi Serrano
Left: Fujimi Serrano Matsumoto Right: Teruko Matsumoto
By Derrick Quiaoit
“Cook it with Love” Pancit Bihon A recipe by Suzanne Quiaoit Ingredients Needed: -1 packet of large bihon noodles (Excellent Brand) -1 pound of chicken breast (Boiled and shredded) - 2 tablespoons of minced garlic -1 teaspoon of ground pepper -1 package of powder achuete -3 square bouillion (Beef) -1/4 cup of soy sauce - 16 fl oz of chicken stock -1/2 head of cabbage -1 cup of carrots (shredded) -1 cup of celery (chopped) -1 yellow onion (sliced) Step by step (With all ingredients pre-prepared): First, we sauté the chicken. This is accomplished by adding oil, garlic, and meat into a pan. After close to finishing the sautéed ingredients, you add about half of the soy sauce and continue sautéing until it is dry. Then you add the onions, carrots, and celery and stir fry it until cooked. After done cooking remove the contents of the pan. After this, you soak the noodles in water until they are soft. Meanwhile, add all the chicken stock, bouillon, achuete, and the rest of the soy sauce to the pan. Once that is done get it to a boil. After the base has started boiling add the noodles. Once the noodles are done add the ingredients from earlier and mix together. Tips: Some brands Suzanne suggests is the “Excellent” brand for the noodles, Knorr for the beef bouillon cubes, silver swan for the soy sauce, and mama sita for the achuete. Background: Pancit is a Filipino dish. Pancit bihon is one of the many different variations of pancit. Usually, what separates the different variations is the type of noodles used, ingredients, how it was cooked or prepared, and where it’s made. Pancit originally came from China. It was brought over by a Chinese merchant. Eventually, the island fell in love with it and the people made their own take of it. This made pancit a dish of the Philippines.
Chef Biography: Suzanne Quiaoit was born December 16, 1959, in Batac Ilocos Norte, Philippines. She grew up on a farm and has lots of experience on all levels of cooking. She has been a nurse for 20 plus years and counting. She is married, has 3 kids, and 4 grandchildren. One quote that Suzanne said in the interview was “Cook it with love.” If you cook with love you put so much more passion to make it as best as possible.
Fen Gan Festival By Jessica (Sarah) Guo
SERVES
TIME
F R O M
T H E
K I T C H E N
4 people 1 hour
O F
Ying Zheng Li
"I F Y O U C O O K W IT H ME, T H E R E W O N ' T B E ANY MISTAKES" My Grandma loves red hues, especially in roses. Roses are her favorite flower and represent her well, because in Mandarin, her name means beautiful- just like in real life Her mother had taught her this dish, and she would learn it to eventually cook this for her family She spent her youth in Fuzhou, China, between working in the hot fields & being a reseller to support her family, even after she got married Eventually she came to America & worked at a Chinese restaurant Growing up I always saw her in a restaurant kitchen or in our kitchen, always ready for us to eat this with her, no matter the reason- it always felt like a festival when we were together due to the late work hours. Eventually I began to want to cook with her, I am not too confident in my skills, but she always pacifies me with this quote & now I hope to make this recipe as delicious as she does one day I N G R E D I E N T S
One packet of hard Fen Gan noodles 15 pieces of pork spare ribs 10 shiitake mushrooms One tomato 2 stalks of celery Optional vegetables of your choice
Photo of the finished product D I R E C T I O N S
1. Clean and soak shiitake mushrooms in warm water- discard water after the hour and cut into thin slices- set aside 2. Rinse and cut ribs into bite sized squares- set aside 3. Clean and cut tomato, celery, and other desired veggies at thin angled slices- set aside 4. Boil ribs in a pot of cold water that covers them on high until boiling 5. Reduce and simmer on low for 40 minutes 6. While above is happening, fry vegetables in a separate pan until desired chewiness is reached- set aside 7. Combine veggies into simmered pot with soaked noodles 8. Cook until noodles are at desired texture 9. Add seasoning to taste (see tips)
Fen Gan Festival T I P S F R O M
T H E
K I T C H E N
&
T R I C K S
O F
Ying Zheng Li
"IF YOU COOK WTH ME THERE WON'T BE ANY MISTAKES"
You can buy the Fen Gan noodles at any Asian market, no matter the brand It is best to soak the noodles in warm water 1 hour prior to cooking for the best texture, but you can skip this tip if you're in a hurry My Grandma always used a wok to cook all of the ingredients in, but you can also use a large stockpot You can also add dried scallops or shrimp if you want to go for a seafood taste- just follow the same instructions as mushrooms! Typical seasonings my Grandma uses at the end are sesame oil, fish sauce, chicken stock, cooking wine, soy sauce, and salt - everything is moderated via chef's choice!
Photo of home made broth after frying all the vegetables together
Photo of boiled mushrooms after frying NOTECOOKING FOR THE FIRST TIME IS ALWAYS HARD, THERE IS NO SECRET TO BEING GREAT THE FIRST TIME, YOU JUST HAVE TO DO IT AND HAVE FAITH IN YOURSELF TRUST THE PROCESS & BELIEVE IN YOURSELF
by Jiang Bian
Tasty Steamed Noodle Ingredients: Premade noodles
8 oz
Green beans
5 oz
Garlic
5 cloves
Green onion
1
Soy sauce
1 fl.oz
Wash and cut the ends of green beans, and then cut it to 2 inches long.
Salt
1 tsp
Mince the garlic and chop the green onion.
Sesame oil
2 Tbsp
Heat the pan with vegetable oil, then add part of garlic and green onion, stir fry for 30 seconds
Water
2Cups
Vegetable oil
3Tbsp
Directions:
Add green beans stir fry for 1 minute, then add soy sauce salt and water, make sure the water covers the green bean. If not, add a little more. After boiling, add noodles evenly on top of the green beans and cover it, tune down the heat. Let cook about 15 minutes, until water is gone. Then mix well everything in the pot. Make garlic sauce, mix the minced garlic with water and pinch salt in a small bowl. Serve the noodle with garlic sauce.
This is a traditional homemade food in her hometown, where people prefer pasta. Also, this is the most meaningful food to her, which includes longing for parents and hometown. her
â&#x20AC;&#x153;Compared with the taste of the bean, it gives me more psychological satisfaction.â&#x20AC;? - Wei Yin Wei Yin holding a plate of steamed noodle with green beans
Recipe by Lela Li
Page designed by Tianyao (Tim) He
-Lela Li
Lela Li, Tim's mother
GLAS 230 COLLECTIVE KUSINA MENUS
GLAS 230 COLLECTIVE KUSINA MENUS
ACKNOWLEDGEMENTS >
The Global Asian Studies Program and staff: Glenda Genio, Aaron Asiddao, and Caroline Lee
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Jane Addams Hull House - Dr. Jennifer Scott, Michael Anthony Ramirez, Ross Jordan, Cesar Eduardo Palafox
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The UIC AANAPISI Initiative which provided the funding for the guest speakers
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The oral history narrators who participated in the students' projects
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Guest speakers: Monica Eng, Dr. Mary Anne Mohanraj, Sarahlynn Pablo, Dr. Debarati Sen, and Linda Seyler
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Dr. Gayatri Reddy for providing various kinds of support throughout the semester
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Dr. Radha Modi for sharing some recipes
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The Brilliant Fall 2019 GLAS 230 Students who took part in the weekly Collective Kusina - prepping, cooking, and dishwashing
https://glas. uic.edu
Fall 2019 Second Issue
CALDERO
An Ode to Decolonizing Food "I had believed that the sound of sizzling beef in water was the final departing farewell a cow would bless us with as it would rise as smoke into the air. The texture of the potatoes seemed like bricks on a wall, but as you bite into it, you would be surprised by a greeting from soft potatoey hug in your mouth. The vegetables acted as a "healthy" balance to the savory dish which taught me to be humble at times that I would not enjoy everything I would do. Combining the warmth of rice, with the beef broth was like falling in love; an unexpected connection that took time to create. The final aroma that filled my house, was like an unconscious alarm my mom had set to signal my brothers and I it was time to eat."
GLAS 230: Cultural Politics of Asian American Food