For a final touch, fry pine nuts in olive oil and then sprinkle on top.

“Just Like Vacation” Acai Bowl

There is nothing that I love better than vacationing on a warm, tropical island. Fresh fruit smoothies and bowls always make me feel like I am on vacation — even if I am just in my kitchen. Inspired by my most recent trip to Hawaii, this recipe is super easy to make and features a mix of the iconic Brazilian acai berry and other fresh fruit/toppings of your choice. I referenced this recipe and made a few updates of my own from The Suburban Soapbox.

Ingredients

(Serves 3)

• 1 cup frozen acai puree, slightly thawed (you can buy this at most major grocery stores like Trader Joe’s) • 1 banana • 1/4 cup pineapple (OR mango!) • 1 cup frozen mixed berries • 1/4 cup plain low fat Greek yogurt • 1/4 cup almond milk (or any kind of mlik, but non-dairy recommended) • 1 Tbsp. honey • Fresh fruit (I would recommend strawberries and blueberries) • Granola • Assorted nuts (I would recommend almond slices) • Shredded coconut flakes • Optional: semi-sweet chocolate chips OR a dollop of peanut butter

Note: You can also add chia seeds or flax seeds to your bowl for extra texture & health benefits!

Submitted by: Leia Delabahan, iii Staff

Directions

1. Add the acai, banana, pineapple/mango, berries, yogurt, almond milk, and honey to the pitcher of a high speed blender.

2. Puree until smooth.

3. Divide the mixture among three bowls and top each with your favorite remaining toppings.

4. Enjoy while imagining yourself relaxing on a warm beach!

Shacha Meat Stir Fry

Shacha is a kind of Taiwan traditional sauce. This sauce comes from satay, which is a type of cuisine from Southeast Asia. In the 19th century, a lot of Chinese people moved to Southeast Asia for work and they loved this cuisine, eventually bringing it back to mainland China.

After World War II, some Chinese people moved to Taiwan and gradually modified some ingredients in satay to make it fit to their dietary habits and that’s the origin of the shacha sauce.

Note: I found this recipe on YouTube. The video is in Chinese so you can read the steps below or watch the video with English subtitles.

Ingredients

(Serves 2)

• Shacha sauce. The most famous shacha sauce from Taiwan is Bullhead Barbecue Sauce. (If you’re located in the U.S. you can probably find it in the 99 Ranch Market). • Soy sauce • Sesame oil • Rice wine (optional) • Sugar • Potato starch • Garlic • Chili (optional) • Meat (either beef, pork, or lamb would be great - I wouldn’t recommend chicken as this cusine uses hot pot slices to garuntee the flavor). • Vegetable (I recommend leaf vegetables such as water spinach. I personally always use Taiwanese lettuce - you can find it in 99 Ranch Market as well)

Submitted by: Eugenia Huang, MSSM

Shacha Meat Stir Fry (cont.)

Marinade Directions

1.Get a bowl and put the meat with hot pot slices in it (tip: I always put it slice by slice so I can marinate it better).

2. Add a spoon of soy sauce and sesame oil, mix them with the meat.

3. Add several potato starch.

Prepared Garlic and Vegetables Directions

1. Get 2 cloves of garic and crush them.

2. (Optional) get chili, cut the head of it and cut down lengthwise.

3. Prepare the vegetables and cut them into small pieces.

Directions

1.Add some cooking oil to a hot pan on the stove.

2. Put the marinated meat in and quickly stir. After the aroma starts to radiate, take out the meat for the next step.

3. Don’t wash the pan — add in garlic and chili and start to fry. Add in the vegetables (tip: start with stems, they are usually thicker so I fry them first).

4. Add some rice wine and shacha sauce. After stir frying, add meat and stir fry evenly.

5. Add the vegetables (now, the leaf parts). Finally, pour potato starch water and stir fry again.

6. Enjoy!

Indian Sweet Flatbread

(Holige)

Holige or Obbattu as called in Karnataka is one of the special dishes that originated in Southern India & has different names in different states with variations. Main dish in all the special occasions, especially during the Yugadi/Ugadi festival which is the new year according to Hindu calendar (Late March-Early April). This is one of my most favorite dishes since my childhood & the recipe is inspired by my mom which is passed to her from previous generations in the family.

Ingredients

(Serves 5)

• 1 cup split chickpeas • 1 cup jaggery • 2 cardamom pods • 11/2 cups all purpose flour (Maida) • 1 Tbsp. cooking oil • 1/4 Tbsp. salt • 1/4 Tbsp. tumeric powder • Water

Dough Directions

1. Add salt, oil, and tumeric powder to all purpose flour in a bowl.

2. Add water as required and prepare the dough. The dough should be slightly sticky and smooth.

3. Pour 1/4 cup of oil and immerse the dough in oil. Allow to rest for 30 minutes or more.

Submitted by: Raksha Hukkeri, MSSM

Indian Sweet Flatbread (cont.)

Stuffing Directions

1. Wash the split chickpeas and place in a pressure cooker. Add two cups of water and 1 Tbsp. of oil.

2. Pressure cook on medium-high for two whistles. The chickpeas should cook well and get soft.

3. Strain out the water and add jaggery and cardamom. Mix it and heat until the jaggery melts. Then, blend using a blender or manually.

Holige Directions

1. After the dough has rested, knead the dough slightly and pinch a small ball sized dough and flatten.

2. Place a ball sized prepared stuffing in the center. Bring the edges together and pinch off the excess dough, securing tight.

3. Dust the ball with rice flour or all purpose flour and flatten with hand. Roll in one direction making sure the holige is thin.

4. Put the holige on a hot frying pan/tawa. Allow to roast on medium heat for a minute or until bubbles appear. Flip over and cook both sides, pressing slightly.

5. Serve hot with ghee, mango rasayana, or a combination of ghee and milk.

Friday Cacio e Pepe

This is a special dish that I have been making for myself each Friday night for the past year. It offers a savory, indulgent flavor that makes me feel like I’m creating a high-end meal for myself without spending too much time or effort on the dish.

Ingredients

(Serves 2)

• 1 1/2 cups pasta • 1 tab butter • 1 Tbsp. pepper • 3 Tbsp. truffle olive oil • 1 tsp. salt

Directions

1. Set a pot of water to boil on the stove, add a light sprinkling of salt.

2. When water is at a rolling boil, add in pasta.

3. Cook until al dente (my favorite trick to tell if the pasta is ready to to take a strand out and see if it will stick to the wall).

4. Once ready, pour pasta into a colander in the sink to dispose of the water.

5. Put pasta back into the pot and drizzle with olive oil. I prefer truffle oil for this dish as it gives a nutty, unique flavor that pairs well with the salt, pepper, and cheese.

6. Add in the tab of butter and sprinkle in parmesan cheese, more salt, and pepper.

7. Mix well to combine. Serve immediately in a bowl with extra parmesan cheese.

Submitted by: Jess Ignasky, iii Staff

Vegan Sushi Roll

This vegan sushi roll is a moment when I felt that I could bring my creativity in food and understand how various tastes blend with each other.

Ingredients

• 10 Tbsp. Siracha sauce • 10 Tbsp. mayonnaise • 1 nori paper/seaweed paper • 1 sushi mat (optional) • 200 grams soft tofu • 1 avacado • 1 carrot • half cucumber • 10 Tbsp. Gochujang mix • 1 packet frozen Jasmine rice • Seasme oil • Vinegar • Soy sauce • Salt to taste • 5 Tbsp. olive oil

Directions

1. Bake tofu at 3500 F. When ready, slice the tofu into shreds.

2. Heat a pan of oil with 5-6 Tbsp. olive oil. Put the shredded tofu into the man and fry it for two minutes on medium heat. Add Siracha sauce and mayonnaise to the tofu mix.

3. Slice cucumbers, carrots, and avacados and add vinegar, gochujang mix, and soy sauce. Add to the tofu mix. Cook for five minutes.

4. Place the seaweed paper on a clean base. Put the tofu mix on the seaweed and spread it across.

5. Place cellophane paper on top and invert the paper. On the other side, plce the cucumber and carrot mix.

6. Spread the mix on the paper and roll it to the side.

7. Enjoy!

Submitted by: Shivani Jakmola, MSSM

Hong Shao Rou

(Braised Pork Belly)

It was the first dish that I finished all by myself. It was the time when I was 10 years old, and my parents did not know how to cook it. Therefore, I learned and cooked it for my family.

Ingredients

(Serves 3)

• 2 lbs pork belly • 250 ml Shaoxing rice wine (about 1 cup) • 2 Tbsp. light soy sauce • 1 Tbsp. dark soy sauce • 5 slices ginger • 2 star anise • 2 bay leaves • 20g rock sugar, or 1Tbsp. regular sugar

Directions

1. Blanch the pork. Then, cut the pork belly into 5-6 cm chunks (about 2 inches). Put them into a pot then fill with cold water. Boil over high heat.

2. Once the water starts boiling, you’ll see froth appearing on the surface. Skim it off with a spoon. Drain the meat in a colander then rinse under running water.

3. Braise the pork. Put the pork into a clean pot. Pour in Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise, and bay leaves. Bring the liquid to a full boil.

4. Cover with a lid and leave to simmer over low heat for one to one and a half hours until the meat is fork-tender. (During the process, stir the meat around a few times).

5. Serve and enjoy!

Submitted by: Zijin Jiang, MSSM

Salmon Bisque

My dad first tasted this soup at Robin’s Restaurant in Cambria, California. Years later, he spotted the recipe in an LA Times article, and he’s made it for my family on particularly inspired evenings ever since. Besides sourcing the ingredients (I’m still not 100% sure where to find clam juice), it’s an easy & simple dinner!

Ingredients

(Serves 4 - 8)

• 1/4 cup salted butter • 1 cup sliced leeks • 1 cup sliced white mushrooms • 1 Tbsp. minced garlic •  2 3/4 cups (22 oz) clam juice • 2 cups crushed tomatoes • 1/4 cup chopped fresh parsley •  2 Tbsp. flour • 1 Tbsp chopped fresh dill, plus fresh sprigs for garnish • 1/2 tsp. salt • 1/4 tsp. pepper •  2 cups cubed fresh salmon (bones removed and cut into 1/2-inch cubes), about 11/2 lbs • 2 cups heavy cream

Directions

(Estimated time: 45 minutes)

Submitted by: Genevieve Johnson, MIIPS

1. Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

2. Stir in the clam juice, crushed tomatoes, chopped parsley, and dill and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, three to five minutes.

3. While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about five minutes.

4. Ladle the soup into bowls and serve garnished with dill sprigs.

Giant Sugar Cookies

When I lived in NY, my friend Allison would surprise me with these cookies. So delicious! She kindly shared the recipe after I moved.

Ingredients

(Makes 10 cookies)

• 2 cups all-purpose flour, spooned and leveled • 1 tsp. baking powder • 1/2 tsp. salt • 1/4 tsp. baking soda • 8 tsp. (1 stick) unsalted butter, room temperature • 1 1/2 cups sguar, plus more for sprinkling • 1 large egg • 1 tsp. pure vanilla extract • 1/4 cup sour cream

Directions

1. Preheat oven to 3500 F, with one rack in the upper third and another in the lower third.

2. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.

3. Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, two to four minutes. Add egg and vanilla. Beat well to combine.

4. With mixer on low, add half of the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon).

5. Drop mounds of dough — each equal to about 3 Tbsp. — three to four inches apart onto two ungreased baking sheets; sprinkle with sugar or sprinkles.

6. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes. rotating sheets once halfway through. Transfer cookies to a rack to cool.

Submitted by: Mary Kilcoyne, iii Staff

Big Plate Chicken

This is a dish I like very much in China. It is very simple and convenient to use the seasoning package, which perfectly restores the taste of China. I often use it to satisfy my Chinese stomach.

Ingredients

(Serves 4)

• 8 chicken thighs • 4 potatoes • 1 onion • 3 green peppers • 3 carrots • 3 ears corn

For seasoning: • 2 green onions • 1/2 tsp. of ginger • 1 clove garlic • 5 dried red peppers • 1 can beer • Big Plate Chicken Seasoning (a special seasoning package)

If not using the seasoning package, use the following: • 2 Tbsp. Pixian bean paste, sugar, 2 star anise, some Chinese prickly ash, 1 cinnamon stick, 2 grass fruit, some fragrant leaves, 1 Tbsp. light soy sauce, 1 Tbsp. dark soy sauce, 1 Tbsp. cooking wine

Submitted by: Qingmin Liu, MSSM

Directions

1. Clean the chicken thighs and cut them into pieces. Put cold water in a pot and put the chicken thighs in cold water. Blanch the chicken thigh pieces, adding cooking wine and ginger to remove the smell. Skim off the floating powder, remove, and wash it for later use.

2. Cut the potatoes, onions, and green peppers into pieces for later use.

3. Put oil in a pot and add garlic, ginger, dried chili, and Big Plate Chicken Seasoning (if not using seasoning package, see above for seasonings). Mix until fragrant then pour in chicken thigh pieces and stir-fry on high heat.

4. Add onion, pour in bottle of beer (if you do not use the seasoning package, add light soy sauce, a spoonful of bean paste, soybean paste, and dark soy sauce), and cook for 10 minutes on medium heat.

5. Add potato cubes and cook for 10 minutes. Finally, put in green peppers and simmer for three minutes before serving.

Pesto

I grew up eating lots of pesto. I think it was easy to make and store, cheap (especially if you don’t use pine nuts), and tasty so my parents would make it a lot.

Ingredients

• Fresh basil • Fresh garlic • Parsley stems • Pine nuts • Olive oil • Pecorino cheese

Directions

1. Chop the nuts and garlic to a coarse paste. Set aside.

2. Add a handful of basil leaves, small clove of garlic, leaves from 5 stems of parsley, salt, and 1 Tbsp. of olive oil to a food processer. Add in a bit of the paste. Process.

3. Add in another handful of basil leaves, garlic, parsley and olive oil. Scrape down the sides of the processer and add the rest of the paste. Process again.

4. Continue processing and add olive oil until you like the texture - add in pecorino cheese if you’d like or offer when serving.

5. Can or freeze. If freezing, use ice cube trays or wide shallow containers to easily carve out.

Submitted by: Virgil Looney, MIIPS

Rova Dosa with Coriander Chutney

When I was a child, I was not a huge fan of South Indian food. I didn’t like the texture and I didn’t understand the taste. As I grew older and my tastebuds evolved, I have come to enjoy the explosion of different spices in my mouth. It helps that I married a Bangalore boy who makes the best rava dosa! That’s his recipe below! <3

Ingredients

(Makes 5 - 6 dosas)

• 1/2 cup rava / semolina / coarse sooji • 1/2 cup fine rice flour • 1/2 cup all purpose flour • 1 Tbsp. curd / yogurt • 1 Tbsp. salt • 2 1/2 cup water • 1/2 finely chopped large red onion • 1 finely chopped green chili • 1 inch grated ginger • 1/2 tsp. black pepper powder • 1 tsp. cumin seeds • 6-7 curry leaves (dried leaves are okay) • 3 Tbsp. finely chopped coriander leaves • Vegetable oil (preferably a spray)

Submitted by: Somya Mittal, MSSM

Rova Dosa with Coriander Chutney (cont.)

Directions

1. In a large bowl, mix the rava, rice flour, and all purpose flour together. Add curd, salt, and 21/2 cups of water.

2. Mxi everything together well. You can use a whisk to avoid lumps in the batter.

3. Add the onion, chili, ginger, pepper, cumin, curry, and coriander. Mix everything together.

4. Add a little more water until you get a watery consistency in the batter.

5. Once you’re happy with the batter, leave it to rest about 20 minutes.

6. After 20 minutes, heat a griddle on medium-high heat. Spray some oil on the griddle.

7. Pour a scoop of the batter on the griddle and spread it into a circular shape. Spray a little more oil on top of the dosa.

8. Lower the flame to medium-high heat and allow the dosa to cook to a golden crisp color.

9. If the batter is too thick, flip the dosa and cook the other side too.

10. Fold the dosa and serve it with some coriander chutney and coconut chutney and other chutney powders (available at your local Indian grocer!)

11. Enjoy your healthy breakfast in less than 30 minutes!

Caramel Bread Pudding

This Caramel Bread Pudding recipe was cooked by my Grandmother and it’s a bit different from the traditional American/Italian bread pudding that is made by using stale bread. This has a special place in my heart because, it was the first dessert recipe that my Mon replicated in of her post-wedding rituals and my sister and I have been eating this since we were kids. This has to be my all-time favorite midnight dessert as it can be served warm/cold.

Caramel Ingredients

(Serves 5 - 6)

• 1/2 cup sugar • 3 Tbsp. water

Pudding Ingredients

• 6 slices of bread • 1 can (12 oz) full-cream milk • 1 can (14 oz) condensed milk • 6 large eggs • 1 tsp. vanilla extract • 1/2 tsp. cardamom powder (based on taste)

Directions

1. In a small pan, combine sugar and water. Stir until sugar is dissolved. Turn on heat to low. Caramelize until golden in oclor. Transfer to a loaf pan or heated proof container. Set aside.

2. Trim edges of the bread slices. Cut into small pieces. Transfer to a blender and pulse to make crumbs. Add full-cream milk, condensed milk, eggs, and vanilla. Blend until smooth.

3. Strain mixture then transfer to prepared pan with caramelized sugar. Remove air bubbles on top (optional) and cover with foil.

4. Steam for 45-50 minutes or bake at 3750 F for 1 hour (loaf pan placed on a roasting pan with water).

5. Remove from the steamer or oven. Let cool and refrigerate for at least four to five hours.

6. Invert, tap the bottom of the pan to loosen then left the pan. Slice and serve. Enjoy!

Submitted by: Kashish Pahwa, MSSM

Tailgate Chili and Guacamole with Pita Chips

Years in the making, this chili has seen many football tailgate parties at Stanford. Red wine or Sangria is great with it. You can also leave the meat out for a yummy vegetable bean soup. Good on a cold day.

Ingredients

(Serves 6 - 10)

• 2 Tbsp. olive oil • 2 chopped white onions • 2 cloves garlic • Spices: 2 Tbsp. cumin, 1-2 tsp. chili powder, 1-2 tsp. allspice, 2 tsp. cayenne, pepper to taste, 1 tsp. taco seasoning (Lawry’s) • 4 cans black beans • 1 can kidney beans blended into a puree (before puree, drain liquid to 1/2) • 2 cans Mexican tomatos (S&W can) • 2-3 lbs hamburger meat, fried and seasoned with cumin • 1 pint sour cream • 2 cups grated cheddar cheese • 1 diced red onion

Directions

1. Saute onions and garlic, add seasonings and let macerate.

2. Drain black beans, add to onion mixture, add 1 can (drain 1/2 the liquid) pureed kidney beans, add 1-2 cans of S&W Mexican tomatoes.

3. Fry the hamburger meat with cumin seasoning, add to beans.

4. Let brew over low heat for about 1 hour. Don’t let it dry out. If it does, add a bit of chicken broth.

5. Serve with sour cream, grated cheddar cheese, and diced red onion toppings.

Submitted by: Sheryl Root, iii Faculty

Tailgate Chili and Guacamole with Pita Chips (cont.)

Guacamole Ingredients

• 3-5 avacados, sprinkled with lime juice • Pico de Gallo: 1 white onion, 1 chilli pepper, 1 tomato (all finely diced and mixed in a bowl)

Directions

1. Mix the Pico de Gallo ingredients together and add a bit of tobasco sauce. Let sit for a while.

2. Add the Pico de Gallo mixture to the avacado mix.

3. Serve with Pita bread chips or Tostitos chips.

Pita Bread Chips Ingredients

• Pita bread • Olive oil • Parmesan cheese • Pepper

Directions

1. Split the pita bread and cut each slice in half. Place on tin foil and paint with olive oil, a sprinkle of parmesan cheese, and spread with pepper.

2. Cut each half into 1/3.

3. Place in the oven at 3500 F for a few minutes until the cheese melts and the pita is crips.

4. Serve with guacamole.

Uganda Peanut Sauce

This peanut sauce is simplye to make, tasty and can be served with other dishes like sweet potatoes, greens and ‘matooke/ugandan bananas’

Ingredients

(Serves 4 - 6)

• 500g ground nut paste or powder • Salt and pepper • 1 tsp. roasted curry • 2 chopped onions • 2 Tbsp. crushed garlic • 2 medium chopped tomatoes • 2 Tbsp. tomato paste • 2 tsp. roasted curry powder

Directions

(Estimated time: 15 minutes)

1. Mix the ground nut paste or powder together with water to make a thin mixture ensuring that the lumps have been removed and the mixture is smooth.

2. Heat in a saucepan and simmer for half an hour, stirring now and again making sure that the sauce does not stick to the bottom of the pan. Add the ingredients, including salt towards the end. Allow the sauce to boil for an hour on low heat as it thickens.

3. Serve hot with your complimentary food like sweet potatoes or greens.

Submitted by: Olga Namara Rwemereza, MSTV

Ricotta Manicotti

The recipe was found on the back of the Barilla Manicotti pack. I have added a few twists. I am really fond of replicating recipes, creating my own version of recipes and experimenting with food. I am fond of pasta so during the break in winters I tried to replicate this pasta recipe.

Ingredients

(Serves 2)

• 150g Ricotta cheese • 50g spinach • 4 oz Barilla Manicotti • 1 tsp. pepper • 1 tsp. oregano • Pinch of salt • 1 tsp. chili flakes • 8 oz marinara sauce • 4 oz parmesan cheese • 4 oz mozzarella cheese • 4 oz sweet corn

Note: you can use your variations in terms of pasta sauce, and manicotti filling. One can replace it with a coice of vegan options as well.

Directions

1.Start with boiling the manicotti by adding them to a pot of boiling water. Use some salt and boil it for 12 minutes or until al dente.

2. To prepare the pasta filling, in a bowl mix some ricotta cheese, blanched and chopped spinach, and blanched corn. Season well with salt, pepper, oregano, and chili flakes. Mix well.

3. Once the pasta is boiled, start filling the ricotta mix into it. Meanwhile preheat the oven to 4000 F.

4. Once the pasta is filled, grease an oven dish with butter, pour in marinara sauce, and put in your pasta.

5. Top the pasta with some marinara sauce, and garnish with loads of parmesan and mozzarella cheese for the taste and cheese pull.

6. Bake for 10-12 minutes until cheese melts or cheese is as preferred.

Submitted by: Shivangee Sabharwal, MSSM

Chicken/Paneer Tikka Wrap

In college, when you are short on time and you have bits and pieces of ingredients lying around, put them all in and make a delish wrap to go!

Ingredients

• 200g chicken / 200g paneer (vegetarian option) • 1 small red and green pepper • 1/2 tsp. salt • 1 Tbsp. oil • 1 medium red onion • Shredded cheese • Tortillas • Green chili sauce • Tomato ketchup • Minced ginger • Kashmiri red chili or chili flakes

Marination Ingredients

• Chicken Tikka Shan Masla (can use other brands as well) • 1 Tbsp. oil • 10 ml lemon juice • 1 tsp. garam masala • 1/2 tsp. tumeric masala • Pepper powder

Directions

Submitted by: Areeb Sanadi, MSSM

1. Boil the chicken/paneer for five to 10 minutes on medium heat until cooked. Let the chicken/paneer cool down and then start the marination process.

2. Shred chicken or break paneer into smaller cubes. Add 1/2 tsp. oil, salt, chili powder, garam masala, tumeric, pepper and lemon 5 ml lemon juice and allow it to rest for 20 minutes.

3. Heat a pan with 2 Tbsp. oil. Add minced garlic and saute for one minute. Then, add onions and peppers and cook on low heat for a couple of minutes.

4. Add chicken/paneer to the mix and add salt/spice as per your taste and cook for 12-15 minutes on medium heat while sauteing the dish.

5. Heat the tortillas in a pan until slightly crisp. Add a mix of green chili sauce and tomato ketchup as per your taste. Add the cooked mixture towards the center of the tortilla in a straight line. Add cheese as the final topping.

6. Roll it in a cylindrical shape and wrap the bottom half with a tissue for easy handling.

Kiri Hodi

(Sri Lankan Coconut Mlik Curry)

Kiri Hodi is a coconut milk curry with very simple ingredients found locally on the coasts of Sri Lanka. This curry is very refreshing and soothing during the hot, humid summer days. Unlike other curries it doesn’t have any dal in it. This is my favorite because it is one of the best ever dishes I have ever had and was so refreshing.

Ingredients

(Serves 4)

• 2 1/2 cups of coconut milk • 1/2 tsp. of roasted fenugreek seeds • 1 onion (sliced) • 1 green chili (sliced) • 2 cloves of garlic (minced) • 10 curry leaves • 2-3 tsp. of lemon juice • 1/4 tsp. of tumeric powder • salt to taste • 1/2 Tbsp. of chopped lemongrass (optional)

Directions

(Estimated time: 15 minutes)

1. Heat a medium-sized pan on medium heat.

2. Add fenugreek seeds, curry leaves, minced garlic, green chili, onion, tumeric powder, and roast them on medium heat for about two minutes.

3. Add the coconut milk and bring the mixture to a boil.

4. Allow the mixture to simmer for three more minutes on a low flame.

5. Add salt, lemongrass (if using), and lemon juice and give it a gentle stir.

6. Wait for the lemon juice to thicken up the mixture a bit and then allow the mixture to simmer for a few more minutes.

7. Turn off the flame and transfer to a serving bowl.

Submitted by: Udhayakumar Senthil, MSTV

Chai Tow Kuay

(Carrot Cake)

This dish originated from China and was brought to Singapore by Teochew immigrants in the late 19th century. It’s called Carrot Cake, but more accurately the dish is made up of Rice Cake embedded with radishes.

My grandparents are Teochew as they came from the Teochew Prefecture of China. Both my parents are also of Teochew descent so we grew up loving a lot of Teochew dishes. When I was young, I always loved the weekends where I wake up to the fragrance of carrot cake my father would buy for the family. I’ve always loved it growing up and even cooked it a few times myself. Of course, I cheat and buy the radish cake itself as that is the most tedious part of the dish.

The recipe I follow is by this YouTube channel MeatMen, who does many of my favourite Singapore dishes as well.

Ingredients

(Serves 1)

• 250g steamed carrot cake (packet) • 4 Tbsp. pork lard • 20g minced garlic • 40g Chye Poh (preserved radish) • 2 eggs • 1 tsp. fish sauce • 2 Tbsp. Thick Sweet Sauce • Chopped spring onions

Submitted by: Ryan Tan, MSSM

Directions

1. Add 3 Tbsp. pork lard to a hot pan. Add 250g steamed carrot cake to the pan. Pan fry utnil it starts to get crispy and brown slightly on both sides.

2. Add 3 Tbsp. pork lard, 20g minced garlic with 40g Chye Poh. Stir fry them on the side then mix in with carrot cake.

3. Add 1 tsp. fish sauce. Pour in 2 eggs (beaten). Cook till brown on both sides.

4. Serve with chopped spring onions.

Chocolate Cupcake

I’m a crazy chocolate fan, so my friend told me this recipe. She said I can use this recipe to make a delicious chocolate cake in a short time and I don’t even need an oven.

Ingredients

(Serves 1)

• 1 egg • 4 tsp. of milk • 2 tsp. of unsalted butter • 2 tsp. of sugar • 3 tsp. of all purpose flour • 2 tsp. of coco powder • 3 tsp. of chocolate chips

Tip: you can use the spoon you use for dinner, it doesn’t have to be a teaspoon

Directions

1. Mix ingredients well and put into a microwave safe cup.

2. Put the cup into the microwave oven and heat for 2 to 3 minutes.

3. Enjoy! :)

Submitted by: Bingyu Tian, MSTV

Swedish Pancakes

Every weekend when I was growing up, my mom made her family’s Swedish pancake recipe for me and my sisters, cousins, and friends. We had them so often that they got pretty boring to me, until I went off to college and no longer had my weekly fix—now, I think about them nostalgically. Once I got into cooking, I asked my mom to teach me the recipe so I can make sure my kids get sick of them too!

Ingredients (Serves 4 - 6)

• 3 eggs • 2 Tbsp. sugar • 1/4 cup vegetable oil • 1 1/3 cup flour • 1 1/2 cup milk • 1 Tbsp. butter

Directions

1. Combine the sugar and flour in a large bowl. Set aside.

2. In a separate bowl, beat the eggs and then mix in vegetable oil.

3. Add egg mixture to dry mixture and combine until well blended (I recommend using an electric mixer).

4. Heat the butter in a skillet over medium-high heat.

5. Once the skillet is hot and the butter has melted, spoon about 1/4 cup of the pancake batter onto the skillet. You should be able to fit four pancakes at a time.

6. When the pancakes have mostly set and no longer look runny, flip to the other side and continue cooking for 10-30 seconds. (These cook fast, so each side should take 10-30 seconds, though the first batch may take longer if the skillet is still heating up).

7. Remove from skillet and serve with your favorite toppings. I like mine with maple syrup and sliced bananas, but others enjoy them with fruit syrups, fresh berries, or even rolled up sugar in the middle.

Submitted by: Ben Walfish, iii Staff

Can’t Be Easier Steak

Suuuuuper easy. Never mess up.

Ingredients

(Serves 2)

• Steak • Salt • Pepper • A dipping sauce of your choice

Directions

1. Get a Ninja Foodie Smart XL 6-in-1 machine.

2. Put your premium raw steak in the machine (on the plate).

3. Poke the thermometer into the steak.

4. Choose the preset menu for Grill & Beef (and doneness - I prefer medium)

5. Prepare your favorite dipping sauce (I like salt & pepper)

6. Wait for 10 minutes. The machine will sound off when your food is ready.

7. Enjoy!

Submitted by: Shuyan Wang, MSSM

Potato Leek Soup

This is the first recipe I tried from the Heroes’ Feast: The Official D&D Cookbook my wife and I received from our Dungeons and Dragons campaign group — and it’s delicious!

Ingredients

(Serves 6)

• 1 Tbsp. of oil • 3 leeks, white and light green parts, thinly sliced • 3 celery stalks, chopped • 2 tsp. fresh thyme leaves • 2 lbs russet potatoes, peeled and cut into 1-inch pieces • 4 cups broth • Kosher salt • 1 cup heavy cream • Freshly ground black pepper

Directions

1. In a large, heavy pot over medium heat, add oil, leeks, celery and thyme. Cook, stirring until the vegetables soften (approximately five minutes).

2. Add potatoes, broth, 1 tsp. salt. Simmer until potatoes are soft (approximately 15-20 minutes).

3. Remove soup from heat. Using immersion blender, blend until smooth.

4. Return to pot over medium heat. Stir in cream and simmer until lightly thickened (approximately five minutes).

5. Taste and season with pepper and more salt if needed.

6. Serve and enjoy!

Submitted by: Athena Wintruba, iii Staff

Buddha Jumps Over the Wall

Buddha Jumps Over the Wall, also known as Buddha’s Temptation or Fotiaoqiang (Chinese: pinyin: fó tiào qiáng), is a variety of shark fin soup in Fujian cuisine. Since its creation during the Qing dynasty (1644–1912), the dish has been regarded as a Chinese delicacy known for its rich taste, and special manner of cooking. The dish’s name is an allusion to the dish’s ability to entice the vegetarian Buddhist monks from their temples to partake in the meat-based dish, and implies that even the strictly vegetarian Gautama Buddha would try to jump over a wall to sample it. It is high in protein and calcium. It is one of China’s state banquet dishes. (From Wikipedia)

Ingredients

• 1L chicken stock • 200g sea cucumber, blanched • 85g dried scallops, soaked • 400g chicken leg, cut into small parts and blanched • 10g coriander • 35 ml Chinese wine • 136 ml chicken essence • 5 baby abalone • 5 Japanese flower mushrooms, soaked • 3g woflberries • 200 ml water • 400g long cabbage, blanched Photo © Singapore Weekly

Submitted by: Benny Wu, MSTV

Directions

1. Soak dried scallops in a bowl with water for one hour. Set aside for later use (overnight). Soak Japanese flower mushroom in hot water overnight and retain the liquid (cut stem off).

2. Place blanched long cabbage into a soup bowl to form a base. Add blanched mushrooms, sea cucumber, baby abalone, dried scallops, and chicken.

3. In a smaller pot, prepare the broth by adding chicken essence, water, and chicken stock. Bring it to a boil for about 10 minutes.

4. Place the bowl into a steamer, and pour broth over. Sprinkle in the wolfberries and add Chinese wine.

5. Double boil for 45 minutes.

Taiwanese Oyster Omelet

The Taiwanese oyster omelet, pronounced “oh-ah-jen, ” is very popular at Taiwan’s famous night markets. It has many of the elements of the Taiwanese pantry: oysters, interesting greens, “Q” from tapioca starch, and a very umami sauce. Shrimp can be substituted for the oysters, if you’re not a fan, and it’s also very good without any seafood. (From Food52)

Taiwanese Oyster Omelet Sauce Ingredients

• 3 Tbsp. ketchup • 3 Tbsp. soy paste (NOT soy sauce); I recommend Kimlan brand • 2 Tbsp. sugar

Taiwanese Oyster Omelet Ingredients

• 1/4 cup tapioca starch • 1/2 cup cold water • 1 cup Chinese greens (I recommend A-choy; Romaine leaves make a good substitute) • 3 eggs • 1 pinch ground pepper • 1 pinch salt • 1 10 oz jar of fresh, shucked oysters or 4-6 fresh oysters • 3 Tbsp. canola oil Photo © Food 52

Submitted by: Benny Wu, MSTV

Taiwanese Oyster Omelet (cont.)

Taiwanese Oyster Omelet Sauce Directions

1. Place all ingredients in a small bowl, and stir until well combined. Set aside until the omelet is done - it will thicken as it sits.

Taiwanese Oyster Omelet Directions

1. Stir tapioca starch and water together in a small bowl until you have a slurry. Set aside.

2. Chop A choy or Romaine leaves into 1/2 inch pieces and set aside.

3. In another bowl, beat eggs. The tried and true Taiwanese method is using chopsticks, and you don’t have to fully combine the yolks and whites. Add salt and white pepper. Set aside.

4. Heat oil in a large, nonstick frying pan over medium-high heat.

5. When oil is shimmery, add tapioca slurry (careful, it may splatter a bit) and reduce heat to medium. Cook for a minute or two until the color changes from white to translucent (kind of like a jellyfish).

6. Quickly add oysters and greens on top of eggs and press gently to set. Allow to cook, undisturbed, until slightly golden around the edges.

7. Using two spatulas, carefully flip omelet over in pan. Bring heat back up to medium and allow to cook until oysters are fully cooked and omelet is set, about five minutes.

8. Serve omelet and drizzle desired amount of sauce on top.

Recipe from Food52

(Eggplant with Yogurt)

I don’t know how “formal” this recipe is, but it is something my mom used to cook. It might have other names, but in my house, it was just called

Ingredients

(Serves 2)

• 1 eggplant • 1 tsp. olive oil • Salt • 1 1/2 cup yogurt • 1/2 tsp. garlic • 1 Tbsp. Tahini paste • 1/2 tsp. lemon • Parsley • Pita bread pieces

Directions

1. Cut eggplant in 1/2 cm thick slices

2. Heat olive oil in a pan, fry eggplant slices with salt sprinkled on them.

3. In a separate bowl, whip yogurt to make it thick and rich.

4. Add lemon, tahini paste, salt (to taste), and garlic paste in yogurt and mix well.

5. Put yogurt on fried eggplant (or eggplants on a bowl of yogurt.

6. Put parsley on top for garnish.

7. Serve with pita bread on the side. Photo © Best of Vegan

Submitted by: Narjis Zehra, MIIPS