Arc UNSW Student Cookbook 2021 by Arc @ UNSW

Contents Contributors

EVERYDAY MEALS ...................................................................................................... 6 Lemon Ricotta Pasta 8 Breakfast Congee 10 Chanko Nabe 12 Kale Prawn Salad 14 No Knead Sourdough 16 Spicy Tofu Vermicelli 18 Soba Styled Poke Bowl 20 Silky Steamed Egg 22 MEALS FOR SHARING ............................................................................................. 24 Nani's Braised Ribs 26 Hainan Chicken Rice 28 Pandan Milk Buns 30 Broke and Woke Pizza 32 Ratatouille 34 Bosnian Musaka 36 Vegetarian Japchae 38 COMFORT TREATS ................................................................................................... 40 Reliable Brownies 42 Zapekenka 44 Pandan Pancakes 46 Cassava Cake 48 Kiflice Rolls 50 Ube Roll Cake 52 Coconut slice 54 Matcha Lemonade 56 Strawberry Milk 57

Contributors Editor

Cookbook Coordinator

Christine Kanaris

Shirley Deng

Illustrator Team

Christine Le

Events Team

Katelin Jaegers

Alice Mansfield

Brian Huang

Rosanna Lee

Honourable Mentions: Stephanie Ung, Martin Blythe, Roni Kwan, Christa Jessica Tulong, Hira Farid, Sophia Vu, Elicia Au Duong. Antonia Tsang

Cleo Ding

Everyday Meals We’ve collected a variety of easy recipes made for you to meal-prep, make and consume everyday. Basic nutritional information of each recipe is included so you can make an informed decision for what you eat everyday.

Ricotta Past n o m a Le By: Joy Su-Ann Low

Serving size: 1

Time: 20 minutes

Vegetarian

Ingredients:

Method:

85g casarecce pasta

1. Place the pasta in a pot of boiling, heavily-salted water. Boil until the pasta is al dente (still slightly firm to the bite), approx. 10mins.

60g ricotta 1/2 tbsp olive oil 1/8 tsp oregano 1/2 tsp garlic powder 1/4 lemon 1/4 tsp pepper chili flakes, (salt to taste)

2. While the pasta is boiling, place all other ingredients in a bowl and stir thoroughly. 3. Add approximately a tablespoon of the pasta water to the ricotta mixture and mix until it’s of a custard consistency (clings to the back of a spoon). 4. When the pasta is done, drain and add it to the sauce.

Macronutrients:

kfast Congee a e r B By: Frank Xu Serving size: 4

Time: 1 hour

Ingredients:

Method:

3 cloves of garlic, sliced

1. Soak the shiitake mushrooms in hot water for 20-30 minutes.

neutral cooking oil 2 cups of medium grain rice, cooked 4 cups of water or stock 3-4 shiitake mushrooms 2 eggs 1 strip of streaky bacon 1-2 spring onions, sliced salt and white pepper, (to taste)

Macronutrients:

2. Heat a pot on medium-high heat, and then lightly fry the diced garlic and sliced scallions. 3. Add the cooked rice and water/ stock into the pot and bring to a boil. 4. Strain the shiitake mushrooms, and remove any excess dirt or grit. Add the shiitake mushrooms into the pot. 5. Add salt and white pepper to taste; continue to boil the congee until it reaches your desired consistency and texture. Or for approximately 30-40 minutes. 6. In a pan, fry the strips of streaky bacon and eggs sunny side up. Use the fat from the bacon as cooking oil to cook the eggs in. Place the bacon on paper towels to remove any exess oil. 7. Pour the congee into a bowl and garnish with spring onion. Top with bacon and eggs to make a face. Recipe inspired by Disney's Mulan

Chanko Nabe By: Ashraf Bhuiyan Serving size: 6

Time: 1 hour

Ingredients:

Method:

2 carrots

1. Cut the carrots and potatoes into thick cylindrical pieces.

2 potatoes 1 bunch garlic chives, chopped 600g minced chicken 2L dashi stock 2 tbsp soy sauce 1/2 cup white miso paste 10 fresh shiitake mushrooms 300g enoki mushrooms 1/2 bok choy 2 blocks of fried tofu 600g udon noodles 4 spring onions, chopped Macronutrients:

2. Form tennis-sized balls using the chicken mince, and then place them on a tray and into the fridge for 30 minutes. 3. Pour the dashi stock, soy sauce, and white miso paste into a pot and turn the heat up to high until the mixture starts boiling. 4. Once the stock boils, place the potatos and carrots into the stock and cook for approximately 8 minutes. 5. Take the chicken mince balls out of the fridge and one-by-one, carefully place them in the stock using a big spoon or ladle. 5. Add the remaining ingredients into the pot and reduce heat to mediumlow. The soup should be simmering. Place the lid on and simmer the soup until the chicken meatballs are cooked, approx. 15 minutes.

nd Prawn Sala a e l d Ka By: Navya Khetarpal

Serving size: 1

Time: 25 minutes

Ingredients:

Method:

5-6 large prawns, deshelled

1. Heat a pan with olive oil to medium-high heat, and add prawns. Season with salt, pepper and garlic powder.

1 tsp garlic powder 2 tbsp olive oil 130g chopped kale 1 tbsp tahini 1/2 tbsp honey mustard squeeze of lemon juice 5-6 pieces sundried tomatoes, chopped pumpkin and sunflower seeds (optional) salt and black pepper, (to taste)

2. Lower heat to medium. Fry for 5-8 minutes or until the prawns are browned and flesh has turned opaque. Once they're done, set aside. 3. Massage the chopped kale with a tablespoon of olive oil. 4. To prepare the dressing, place the tahini, honey mustard, lemon juice, and some salt and pepper to a mixing bowl and stir to combine. 5. In a salad bowl, combine kale and prawns, and them drizzle the tahini dressing on top.

Macronutrients:

ead Sourdoug n K h No By: Amy Guo

Serving size: 2 loaves

Time: 24 hours

Vegan

Ingredients:

Method:

Levain:

1. To make the levain, combine the active starter with flour and water. Leave until the mixture becomes bubbly (approx. 1 hour). If you're unsure, place the levain in water; if it floats it's ready to be used.

37.5g active starter 75g flour 75mL water Bread: 187g levain 487mL water 750g bread flour 15g salt

Macronutrients:

Next day: 6. Place a Dutch oven pot in the oven. Preheat at 250ºC and heat the empty pot for 50-60 mins. 7. Carefully place the dough in the dutch oven. Score the top of the bread using a razor to create patterns. 8. Bake the bread for 20 minutes with the Dutch oven lid on. 9. Turn the oven down to 220ºC, take the Dutch oven out, remove the lid, and place it back in the over. Bake for another 10 - 15 minutes.

2. To make the bread, combine the levain, water, salt and flour. Mix until incorporated but don't overwork the dough. Cover, and leave the dough for 30minutes. 3. Split the dough into two and perform a ‘stretch and fold’ for 5 minutes. This entails stretching the dough and folding the edges towards the centre, then repeating the process several times. 4. Cover and rest the dough for 30 minutes. Do another 2 stretch and fold sessions with a 30 minute rest in between. Following the the third stretch, cover the dough and rest for an hour. 5. Shape the dough into a ball and flip upside down into an oiled bowl. Cover, and place in fridge overnight.

ofu Vermice T y c i ll i Sp By: Arshdeep Kaur

Serving size: 4

Time: 20 minutes

Vegan

Ingredients:

Method:

150g vermicelli noodles

1. Cook the noodles according to package instructions.

1 tbsp neutral oil 1 tbsp sesame oil

2. Chop the tofu into 2cm cubes.

2 tbsp minced garlic

3. Cut the carrots into long thin strips.

1 tbsp crushed ginger

4. In a saucepan, add the neutral oil, sesame oil, garlic, ginger, and carrots. Fry the carrots until soft. Make sure to constantly stir the ingredients in the saucepan to ensure that the garlic doesn’t burn.

1 large carrot 150g broccoli 200g spinach 200g tofu 60mL boiling water 2 tbsp black bean sauce 4 tbsp soy sauce chilli powder (to taste) 1 tbsp white vinegar

Macronutrients:

5. Add in the broccoli and fry for another 5 minutes. 6. Pour in 60ml of boiling water and bring the mixture to a simmer. 7. Add the black bean sauce, soy sauce, vinegar, chili powder, tofu and spinach, and mix well. 8. Season with salt and pepper according to personal taste. 9. Drain the noodles and add them to the sauce. Mix well.

tyled Poke Bo S a b w So By: UNSW Food Lovers Society

Serving size: 2

Time: 25 minutes

Ingredients:

Method:

60g soba noodles

1. Cook the soba noodles in boiling water for 6-7 minutes (or follow package instructions). Transfer the soba noodles into a bowl/colander to rinse and the cooked noodles with cold water.

150g rotisserie chicken 20g firm tofu 1 cucumber pickled yellow radish, (to taste) kimchi, (to taste) 1 can of corn kernels 50g japanese seaweed salad 1 nori seaweed sheet Recommended dressings: kewpie mayo sesame, ponzu sauce, siracha mayo.

Macronutrients:

2. If using rotisserie chicken, remove the cooked skin and shred the chicken with hands. 3. Dice tofu and cucumber into 1.5cm cubes. 4. Cut nori seaweed sheet/s into thin strips. 5. Assemble the poke bowl. Place the soba noodles at the bottom, and arrange the chicken on the centre of the noodles. Arrange the veggies in sections in a circular pattern around the chicken. Place garnishes (Japanese seaweed salad, nori seaweed, and kimchi) on top of the chicken. 6. Finally top it off with your choice of dressing. We recommend kewpie mayo sesame dressing, ponzu sauce or siracha mayo.

eamed Egg t S y k l s Si By: Rosanna Liu Serving size: 2

Time: 20 minutes

Ingredients:

Method:

2 eggs

1. Crack eggs in bowl and add salt and chicken powder. Beat eggs until completely combined.

pinch of chicken powder/ salt 1/2 cup of chicken stock or milk 1 tbsp soy sauce 1 tbsp seasame oil spring onions, chopped optional: dried scallops or prawns

Tip! You want your mixture to be a 2:1 ratio of liquid (milk/water) to egg.

2. Slowly pour the chicken stock/ milk into the eggs and mix. 3. Place the bowl into a pot with boiling water. Make sure the water reaches halfway of the bowl when you place it in. 4. Steam on low-medium heat, for approx. 7-8 minutes. 5. You will know the egg is done if you jiggle the bowl, and there is only a slight movement in the egg. Carefully remove from the steamer, and garnish with a splash of soy sauce, seasme oil and spring onions.

Macronutrients:

Meals For Sharing Meals are often the centrepiece of how we share our time with our loved ones. Let’s prepare meals to gather our friends and family, and transform seemingly ordinary moments into long lasting memories.

s Braised Ribs ’ i n a N By: Joy Su-Ann Low Serving size: 4

Time: 1 hour

Ingredients:

Method:

4 spare ribs of your

1. Blanch the ribs in boiling water until scum forms. Remove the ribs and discard the water.

choice of meat 2 tbsp chinese yellow bean paste 2 tbsp oyster sauce 1 large onion sugar to taste 1/2 tsp corn flour

2. Add the ribs to the pot again with just enough boiling water to cover the ribs plus an inch more. 3. Peel the onion, chopping off the tops and roots, and add it to the pot 4. Cover and boil until the ribs are tender (around 30mins). 5. Add the yellow bean paste and oyster sauce to the pot and reduce to medium low heat until desired thickness in sauce. Optional: Add corn starch to thicken sauce

Chicken Ric n a n i e Ha By: Aristyo Yovian Djong

Serving size: 4

Method:

Poaching Chicken:

Poached Chicken: 1. Add the chicken stock, scallions, ginger, sesame oil, salt, and pepper in a pot. Make sure that the stock is too salty and the chicken is completely submerged in the stock.

5 spring onion stalks 1L chicken stock 3 pieces of ginger 2 tbsp sesame oil Chicken Rice: 500g rice 2 slices of ginger 5 cloves of garlic 1 bulb of shallot 1/2 tbsp sesame oil 750mL of stock from poaching the chicken Sauce: 2 tbsp oyster sauce 1/2 tbsp sesame oil 120mL water 2 tbsp soy sauce 1 tbsp sugar

8. In the meantime, add the oyster sauce, sesame oil, soy sauce and sugar into a saucepan, and cook on medium-low heat. Stir and cook the sauce until the sugar dissolves. Pour the sauce over the chicken, and it is ready to be served!

Time: 1.5 hours

Ingredients: 1 whole chicken (1-1.2kg)

7. Take 750ml of the poaching liquid and add this to the pot of rice or the rice cooker. Cook the rice until it becomes fluffy.

2. Heat to a simmer then reduce the heat until only a few bubbles are appearing. Cook the chicken at this light simmer for 40 minutes. If the broth gets too hot, the chicken will lose texture and juiciness. Chicken Rice: Start making the chicken rice when the poached chicken is almost done. 1. Finely chop the garlic, shallot and ginger. 2. Wash the rice in cold water. 3. Heat a pan with a neutral oil to medium heat, Fry the garlic, shallot, and ginger in cooking oil until fragrant. Then add the 1/2 tbsp sesame oil and the washed rice. Turn off the heat and put the rice mixture into a pot or your rice cooker. 4. Take the poached chicken out and once cooled, cut the chicken and brush it all over with sesame oil.

n Milk Buns a d n a P By: Amy Guo Serving size: 16

5. Let the dough rise one last time for approx. 20mins to ensure the dough expands to fill the pan. Vegetarian

Ingredients:

Method:

Tangzhong:

Tangzhong: 1. Place the milk and water in a pot and heat to medium.

64ml milk 64ml water 43g flour Pandan Bun: 340g all-purpose flour 5g salt 50g sugar 6g instant yeast 120mL milk 1 egg, beaten 120g tangzhong 20mL pandan extract 50g unsalted butter, cubed at room temperature Coconut filling:

Pandan Bread: 1. Sift and combine dry ingredients (flour, salt, sugar, yeast) in a large bowl and make a well in the middle. 2. Add in wet ingredients (except butter) and mix thoroughly for 20 minutes by hand or 10 mins using a stand mixer. 3. Add butter and mix for a further 5 minutes. 4. Rest the dough in an oiled bowl and cover with plastic wrap/warm towel for 1 hour.

75g palm sugar 62mL water

2. Preheat oven to 200ºC.

1 tbsp flour

6. Bake in the oven at 155ºC for 15-18mins, or until tops have browned (if they get brown too quickly, cover with foil to prevent further browning).

2. Sift in the flour and whisk until you create a thick, pale paste. Remove from heat.

Coconut Filling: 1. Combine all the ingredients for the coconut filling to make a paste.

125g grated coconut

Time: 3-4 hours

4. Roll each dough ball out into small rectangles. Fill each portion with 1tsp of coconut filling and pinch the edges towards the centre to form into a ball. Place each portion, seam-side down, onto a greased oven pan, preferably one with high walls.

3. Move the dough to a work surface and cut the dough into 16 equal pieces (weighing ~45g each).

N’ Woke Pizz e k o a Br By: Frank Xu

Serving size: 3

Time: 30 minutes

Ingredients:

Method:

4 cloves garlic, minced

1. Mix the garlic, cream cheese, paprika and herbs.

200g cream cheese 1 tsp paprika 6-8 button mushrooms, thinly sliced 150g chicken thigh, diced in small pieces 1 cup of spinach 1 baguette, halved 1 cup of mozzarella cheese 1 tbsp italian herbs parsley

2. If using frozen spinach, thaw, squeeze water out of the spinach and drain well. 3. Heat a pan with a neutral oil to medium heat. Fry mushrooms, chicken, and spinach in a pan until well browned. 4. Using a baking pan, press down on each loaf until it's flattened 5. Spread the cream cheese mixture on the bread. Bake in the oven until the bread becomes warm and toasty. 6. Once out of the oven, add a generous layer of Mozzarella cheese on top. More or less can be added according to taste. 7. Add the cooked mushrooms, chicken, and spinach onto the pizza. Top with more cheese. 8. Bake the pizza in the oven on the broil setting until the cheese becomes nicely melted and grilled. 9. Remove from oven and garnish with parsley.

Ratatouille

9. Spoon all of the herb seasoning over the vegetables. 10. Cover the baking dish with foil and bake for 40 minutes in the oven. Remove the foil and bake for another 20 minutes or until the vegetables soften.

By: Emily Wu Serving size: 2

Vegan

Ingredients:

Method:

2 eggplants

1. Preheat the oven to 190ºC.

6 tomatoes

2. Slice the eggplants, zucchini, squash and tomatoes into roughly 1mm rounds, and set aside. You could use a mandolin to make slicing faster but do not use it on the tomato.

2 zucchini 2 yellow squashes 1 onion, diced 4 cloves garlic, minced 1 red capsicum, diced 1 yellow capsicum, diced 800g crushed tomatoes 2 tbsp chopped fresh basil 2 tsp chili flakes 1 tsp garlic, minced 2 tbsp chopped fresh parsley 2 tsp fresh thyme 6 tbsp olive oil salt and pepper (to taste)

Time: 1.5 hours

11. Cool for 5-10 minutes and it's ready to serve!

3. Place olive oil in a pan over medium-high heat. Sauté the onion, garlic, and capsicum for approximately 10 minutes or until they become soft. 4. Once softened, season with salt and pepper. Add the crushed tomatoes and continue cooking for 3minutes. 5. Turn off the heat and add the chopped basil and mix until incorporated. 6. Transfer the sauce mixture to an oven-safe pan, and then smooth the surface of the sauce with a spatula. 7. In a small bowl, mix all the herb seasoning ingredients until combined. 8. Arrange the sliced vegetables, alternating between them, in a circular, spiraling pattern starting at the outer edge and moving inwards, like the image on the next page. Season with salt and pepper according to taste.

Recipe inspired by Pixar's Ratatouille

n Musaka a i n s o B By: Ines Celic

2. Take the pan out of the oven and pour the topping toppin evenly over the moussaka. 3. Return the moussaka into the oven for an additional 20 minutes or until the top becomes golden in colour. 4. Rest for 15-20 minutes before serving.

Serving size: 2

Time: 1 hour 15 minutes

Ingredients:

Method:

Meat layer:

Meat layer: 1. Heat 1-2 tbsp of neutral oil in a deep frying pan over medium heat. Add onion and garlic and cook until translucent, occasionally stirring.

1-2 tbsp neutral oil 1 medium-sized yellow onion, diced 2 garlic cloves, minced 500g ground beef (or pork, veal, or turkey) 1 tsp paprika salt and pepper Potato layer: 1kg potatoes, peeled and thinly sliced 3-4 tbsp oil Topping: 3-4 eggs 30g sour cream 30ml milk 1-2 tbsp fresh parsley, chopped

2. Add ground beef into the pan and season with paprika, salt and pepper. Frequently stir. Once the meat is browned, remove the pan from the heat. Potato layer: 1. Preheat oven to 230ºC. 230 C. In a large bowl, mix the potatoes, oil, and salt until all potatoes become evenly coated. 2. Evenly layer roughly 1/3 of potato slices onto the bottom of a deep (approx. 9×13 inch) casserole/ lasagna/baking dish. Top potatoes with approx. 1/2 of the cooked meat mixture, and spread evenly. Repeat until a majority of the baking dish is layered. Top it off with one last layer of potato. Place the dish into the oven and bake for 40 minutes. Topping: 1. In a large bowl, whisk eggs, sour cream, milk, and parsley until integrated.

rian Japchae a t e g Ve By: Margaret Miao Serving size: 2

Vegetarian

Ingredients:

Method:

100g korean sweet potato

1. Crack the eggs in a bowl and mix until whites and yolk are combined.

noodles (dangmyeon) 1 carrot, sliced into thin strips 1 brown onion, sliced 5 shiitake mushrooms, sliced 2 cloves of garlic, minced 280g baby spinach leaves neutral oil white sesame seeds kimchi 2 eggs Japchae sauce: 3.5 tablespoons soy sauce 3 tbsp sugar 2 tbsp sesame oil 2 tbsp minced garlic 1 tbsp roasted sesame seeds

Time: 1 hour

2. In an oiled pan, fry the eggs over medium heat. Once cooked, cut the eggs into thin, matchstick-like strips. 4. Heat neutral oil in a frypan on medium heat. Fry the baby spinach leaves with the garlic salt, and salt and pepper. Once wilted, set it aside. 3. In the same fry pan, stir-fry the remaining vegetables (carrot, brown onion, shiitake mushrooms). Add salt and pepper to taste. Once the vegtables are softened, remove from pan and set aside. 4. In a pot, bring water to boil and add the noodles. Boil them for 8-10 minutes or until the noodles are soft and elastic. Strain the noodles and immediately run them under cold water. 5. Heat a pan to medium. Add the Japchae sauce ingredients and then stir in the noodles. When the noodles are coated in sauce, add the vegetables and mix all the ingredients together. 6. Transfer all cooked ingredients into plates/bowls. Garnish the marinated noodles and vegetables with the egg, white sesame seeds, and Kimchi.

Comfort Treats A great way to end the day is on a sweet note! We’ve collected decadent sweet things that will brighted your mood. Eat these sparingly as a nice pick-me-up.

e Brownie l b a i l e R By: Axel Nathaniel-Rose Serving size: 10

Time: 40minutes

Gluten Free

Ingredients:

Method:

115g butter/margarine

1. Preheat oven to 170ºC.

100g raw sugar

2. Line a baking tin with baking paper, or grease edges with oil/ butter.

50g brown sugar 100g cocoa powder 1/2 tsp salt 1 tsp vanilla essence 2 eggs 150g plain gluten-free flour sieved. Optional: two tablespoons Optional: of instant coffee powder or chocolate bits.

3. Melt butter/margarine with vanilla and salt in a small pan at a low heat. Let cool for five minutes. 4. In a large bowl, mix cocoa, sugars, and eggs together until combined. 5. Mix the melted butter into the cocoa mixture until silky (about 2 minutes). 6. Stir flour into the mixture. 7. Optional: if adding fillings, add fillings and stir through the batter. 8. Pour the mixture into a baking tin, making sure to scrape down sides of the mixing bowl. If using fillings, make sure they are covered with batter. 9. Cook for 25-30 minutes, or until the edges are firm and when skewered, there are moist crumbs. 10. Let the brownies cool before cutting.

kanka e p a Z By: Yana Rusakova Serving size: 6-8

Time: 1.5 hours

Ingredients:

Method:

2 eggs

1. Preheat oven to 180°C.

2 heaped tbsp polenta or

2. Butter the baking dish.

semolina 2 heaped tbsp sugar 1/2 tsp vanilla sugar 500g ricotta 1/4 tsp baking soda a few drops of apple cider vinegar or lemon juice 50g washed sultanas raspberries for topping

3. In a mixing bowl, whisk the eggs, vanilla sugar and sugar for 3 minutes. 4. Add in the rest of the ingredients and whisk until the mixture is throughly combined and fluffy. 4. Using a spatula, spread the mixture into the baking dish. 5. Bake on the middle rack of the oven for 45-50 minutes at 180°C or until golden brown and baked through. You can check whether the cheesecake is cooked through by using a chopstick or skewer and pierce the center. If it comes out clean, then it is cooked thoroughly. 6. Let it cool for 5-10 minutes. Transfer into a serving platter and scatter raspberries on top to serve.

n Pancakes a d n a P By: Christa Jessica Tulong Serving size: 2

Time: 1.5 hours

Ingredients:

Method:

170g all-purpose flour

1. Sift flour, baking powder, salt, and sugar into a large bowl.

50g sugar 2 tbsp baking powder 1/4 tsp salt 250mL milk 2 tbsp butter, melted and extra for cooking 4 drops of pandan extract Toppings: Maple syrup, strawberries, whipped cream.

2. Add the wet ingredients (melted butter, buttermilk, pandan extract) into the dry ingredients. Mix using a whisk until combined. 4. Heat a small amount of butter in a pan on medium-low heat. Pour around 1/2 cup of batter into the pan. Gently spread the batter using the back of a spoon to form a round pancake. 5. Cook around 2-3 minutes on medium-low heat. Wait until bubbles appear on the pancake and the edges are set. 6. Flip the pancake and cook for an additional 2-3 minutes. Place the pancake onto your serving dish when done. 7. Repeat steps 4-6 until you run out of batter. 8. Serve with a dusting of icing sugar, drizzle of maple syrup and fruit.

Cassava Cake By: Veronica Dimatulac Serving size: 10

Time: 1 hour

Ingredients:

Method:

Cassava Cake Base: 1 kg grated cassava

1. If you bought frozen cassava, defrost the grated cassava by leaving it to defrost at room temperature.

58g butter melted

2. Preheat oven to 180ºC.

70g grated cheddar cheese 2 eggs 150g sugar 180mL coconut milk 1 tbsp neutral oil Topping: 125mL coconut milk 125mL condensed milk

Cassava cake base: 3. Mix grated cassava, melted butter and grated cheese in a bowl until combined. 4. Mix in the eggs, sugar, coconut milk, and an optional 1 tablespoon of neutral oil. Topping: 1. In a separate bowl, mix the topping ingredients and set aside. Baking: 2. Pour the cassava cake base mixture to a 9x13 baking dish and then bake at 180ºC until the top of the cake is dry to the touch and brownish in colour. Cook for approximately 40-45 minutes. 3. Add the topping mixture on top of the baked cassava and then cook at 180ºC until the top is caramelised and bubbling, with dark brown spots forming. 4. Let the cake cool until warm to cut. Eat immediately after cooking.

Kiflice Rolls By: Ines Celic Serving size: 64

Time: 40 minutes

Ingredients:

Method:

1 tsp instant yeast

1. Preheat an oven to 180ºC.

8g vanilla sugar

2. Using a box grater, shred the block of butter into a bowl.

2 tbsp sugar 125mL warm milk 1 egg and 2 egg yolks 3 tbsp sour cream 400g all-purpose flour 450g butter block 150g of plum jam (or other jams, Nutella or walnuts)

10. Fold the edges of the triangle in a little bit (this helps to ensure the filling doesn’t drain out of the cookies). 11. Starting on the wider side with the filling, roll each triangle to form small crescent shapes. 12. Place cookies onto an ungreased cookie sheet or baking paper. Space each cookie about 3cm apart. 13. Bake the cookies at 180ºC for 12-14 minutes or until cookeis are golden brown.

3. In a bowl, dissolve the yeast, sugar and vanilla sugar in warm milk. 4. In a separate bowl, combine the eggs with sour cream, and add in the yeast mixture. 5. In a large mixing bowl, combine flour and shredded butter, mix until blended. Add in the yeast and sour cream mixture. With an electric mixer, combine the mixture at medium speed. 6. Remove from the mixer and knead the dough for 5minutes to form a large ball. 7. Divide the dough into 8 even-sized balls. 8. Roll out and flatten each dough ball into a 20cm circle. Cut each circle into 8 triangular ‘pizza’ slices. 9. Add 1-2 tsp of filling to the wide edge of the triangle.

Ube Roll Cake By: Shabrina Yusri Serving size: 2-3

Ingredients:

Method:

Cake:

Cake: 1. Line a baking pan with baking paper. Preheat oven to 175ºC.

4 eggs 50g sugar 1/2 cup vegetable oil 60mL milk 140g plain flour 100g sugar 1 ½ tsp baking powder 1/2 tsp salt 1 tbsp ube extract 1/4 cup ube jam Custard/cream: 65mL milk 185mL coconut milk 1 tbsp cornflour 2 tbsp white sugar 1 egg 177mL thickened cream 1 tsp vanilla extract

Time: 1 hour

2. Separate the yolks and whites of 4 eggs, place the whites in a large mixing bowl. 3. Using an electric mixer, whisk the egg whites until frothy. Gradually add 50g of sugar until stiff peaks arise from the whisking motion, approx 7 minutes.

Custard: 1. Whisk the egg in a large bowl and set aside. 2. Over medium heat, combine coconut milk, milk, cornflour, and sugar. Heat until the mixture starts to simmer. 3. Gradually add the milk mixture to the egg. Stir vigorously with a whisk to prevent the egg from cooking. 4. When thoroughly mixed, return to the pot over medium heat and cook until the custard thickens. Cover and cool custard temporarily in the fridge. 5. Whip the thickened cream with vanilla extract until stiff peaks form. 6. Fold the custard and cream together. Assembly: 1. Check your cake is at room temperature and gently unroll the cake. 2. Spread the custard over the cake. 3. Gently roll the cake lengthwise. 4. To decorate, dollops cream on top such as the cake below.

3. In another bowl, combine the remaining ingredients for the cake into a large mixing bowl. Mix until well incorporated. 6. Add the egg whites to the mixture in thirds and gently fold. Take care not to deflate the mixture. 7. Pour the mixture onto the baking pan. Bake for approx. 15-20 mins. Check the cake at the 15 min mark, using a toothpick. If the toothpick comes out clean, it’s done. 8. Immediately after coming out of the oven, take the cake out of the pan using the baking paper and roll gently. Rolling the cake while hot prevent cracks from emerging in later steps. Leave to cool.

Coconut Slice By: Christine Kanaris Serving size: 4

Ingredients:

Method:

Coconut Cake:

1. Preheat oven to 180ºC.

140g self-raising flour,

Coconut cake: 2. Mix the sifted flour, salt, sugar and desiccated coconut in a large bowl.

sifted 1/4 tsp salt 150g sugar 95g dessicated coconut 125g softened butter 120mL milk 2 eggs 1tsp vanilla essence Icing: 175g icing sugar 1 tbsp melted butter 2 tbsp boiling water 1/2 tsp of pink liquid food colouring Fine desiccated/shredded coconut to decorate

Time: 45 minutes

2. Add in the boiling water to create a thick paste that is spreadable. You may need to add more than 2 tbs of boiling water. 3. Add a drop of liquid pink food colouring; mix well or until icing turns into your desired pink colour. 4. Smoothly spread the icing on top of the slice. Desiccated coconut can be sprinkled on top to decorate.

3. Soften the butter in the microwave for up to 25 seconds. Combine the butter with the dry ingredients and mix these well. 3. Stir in the beaten eggs, milk and vanilla extract until the texture of the mixture has thickened. 4. Spread the mixture on a baking tray that has been covered with baking paper. Bake at 180ºC for approximately 30 minutes or until a toothpick inserted into the middle of the mixture comes out clean. 5. Take the tray out of the oven and let it rest in room temperature for until it is not too hot to touch. Icing: 1. Place icing sugar and butter in a medium-sized bowl.

Matcha Lemonade 150ml Soda water

Strawberry Milk

5g Matcha 300ml milk

1 Lemon 30g Sugar 30g Sugar

Serving: 1

Time: 10 minutes

1. In a small pot, mix the sugar and 20ml of water over low heat until the sugar is dissolved. 2. Juice one lemon and pour the juice into the sugar syrup. 3. In a small bowl, mix the matcha with a teaspoon of water and whisk. Gradually add more water until a paste is made and there are no clumps. 4. Pour soda water to the matcha paste to create a matcha mixture. Make sure to not agitate the mixture too much so the gas doesn't escape.

Serving: 3

1 Punnet of Strawberries

Time: 15 minutes

1. Chop the stems from the strawberries and cut the strawberries into cubes. 2. Mix 20g of sugar to the strawberries and leave for 10minutes. 3. Pour a third of the strawberry mixture to the bottom of a glass. Pour in 100ml of milk into the glass and stir. *You may add more sugar to the milk mixture if you find it too plain.

Acknowledgements SPECIAL THANKS

SOCIETY AND PROGRAMS

PERSONAL THANKS

Nick Jordan

UNSW Food Lovers

Publications Manager

UNSW Slavic Society

Thank you to Ashraf Bhuiyan, Sandra Giarta Giri, Jasmine Bao, Jessica Le, Queenie Ngyuen, Sophia Vu and Kevin Irman for supporting me at the begining of this Cookbook journey.

Caroline Fox Drinkwater Studio Manager

UNSW Fillipino Society UNSW Baking Society UNSW Teochew Student Association

Ariana Boydell

Food Science Association

Graphic Designer

Tharunka

Mitchell McBurnie Director of Marketing and Experience

Utsav Baral Roundhouse Kitchen Manager

Thank you to the Arc Marketing team whom have guided me with their knowledge and were warm in welcoming me to the team. Most importantly, thank you to the volunteers and recipe submitters, whose work and effort created this wonderful cookbook.

UNSWeetened We would like to acknowledge the Bidgigal and Gadigal people of the Eora Nation and the Ngunnuwal people. We pay our respects to Elders past, present, and emerging, and extend that respect to all Aboriginal and Torres Strait Islander people. This is, was, and always will be Aboriginal land.

PRESENTED BY

BROUGHT TO YOU BY: