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Staff
ISSofBC Mentoring Connections
Laurie Sing Romanda Simpson Meri Ghazaryan Jericho Bundac Catherine Rana Kristina Thongrivong Ana-Marie Caday
Contribution by mentees participants Designed by Thelma Palma
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A Taste of the World
Preface
ISSofBC’s Mentoring Connections is celebrating three amazing years of “helping skilled immigrants do what they do best,” matching mentees with mentors in their professions in Metro Vancouver. To mark the occasion, we offer this heartfelt gift to you, our friends and supporters. We enthusiastically present a special collection of recipes to stimulate your taste buds and inspire you to get back into the kitchen! You’ll find a wealth of recipes from all around the world, contributed by our wonderful program participants and Mentoring Connections staff members. Bon appétit; share and enjoy!
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Yummy food !
Contents Page Armenian Harissa, Armenia .......................... 1 Armenian Shish Kebab, Armenia ................. 2 ANZAC biscuits, Australia ............................. 3 Lomo Saltado, Bolivia .................................. 4 Pao de Queijo, Brazil .................................... 5 Stuffed Mushrooms, Brazil ............................ 6 Honey Glazed Salmon on a Bed of Greens, Canada ......................................................... 7 Fruit and Flax Spelt Muffins, Canada ........... 8 Sautéed Carrot Rolls, China ......................... 9 Ketchup Peeled Shrimp, China ..................... 10 Uighur Lamb Kebabs, China ........................ 11 Egg Pancakes, China.................................... 12 Braised Sea Cucumber with Scallion, China............................................................. 13 Chinese Chicken Wings, China .................... 14 Arroz con Menestra or Lentil Stew with Rice, Ecuador............................................ ............. 15 Chocolate Cake France, Egypt/Saudi Arabia 16 Panna Cotta Italy, Egypt/Saudi Arabia .......... 17 Doro Wet Ethiopian Chicken Stew, Ethiopia 18 Kabyle, France............................................... 19 Profiterole, Marion ......................................... 20 Rellenitos de Platano, Guatemala................. 22 Indian Style Mixed Vegetables, India ............ 23 Butter Chicken, India ................................... 24
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Page Mughlai Chicken, India ................................. 26 Ambotik, India ............................................... 28 Vegetarian Spring Rolls with Tofu, India ....... 29 Mango Cheesecake, India ............................ 30 Chicken in Soy Sauce, Indonesia ................. 31 Khoreshet-e Fesenjan, Iran .......................... 32 Orecchiette e Ceci, Italy ............................... 33 Polpettine, Italy.............................................. 34 Ginger Pork, Japan ....................................... 36 Brown Seaweed Soup, Korea ...................... 37 Green Chicken with Red Hot Chilaquiles Sauce, Mexico ............................................. 38 Yogurt Cake, Mauritius ................................. 40 Afghani Pulao with Chicken............................ 41 Papa a la Huancaina, Peru............................ 42 Pork Barbecue, Philippines .......................... 43 Kare-Kare, Philippines............................ 44 Bihon Guisado, Philippines........................... 46 Longanisa Hash, Philippines......................... 47 Filipino Spicy Gambas, Philippines............... 48 Borscht, Russia ............................................ 49 Oli’s Steak, Turkey ........................................ 50 Bounty Bars, Ukraine.................................... 51 Varenyki, Ukraine.......................................... 52 Arepas, Venezuela ........................................ 54 Quesillo, Venezuela ...................................... 56
A Taste of the World
Armenian Harissa
Directions:
1 Rinse chicken and place in large pot with 8 cups water and salt. Bring to a boil, then reduce heat to medium. Cook for about 45 minutes to 1 hour, with the pot partially covered until chicken is cooked.
2 Remove chicken from liquid; place on
platter and allow to cool enough to handle. Discard skin, bones and fat. Shred chicken; cut into smaller pieces, if necessary.
3 Strain broth. Measure broth, and add
enough water to make a total of 8 cups.
4 Place broth in large pot. Add wheat, Photo by Sam Barseghyan (friend of Meri)
Contributor: From:
Meri Ghazaryan Armenia, staff Mentoring Connections ISSofBC
Ingredients: • • • • • •
1 whole chicken 8 cups water 2 cups whole wheat kernels, rinsed and drained 2 tsp. salt, or to taste dash cumin or paprika to taste 1 pat butter
shredded chicken. Bring to a boil; reduce heat to low. Remove any foam which rises to the surface.
5 Simmer on a very low heat, not covered,
for about 4 hours, start constantly stirring (the last 2 hours) with a sturdy, longhandled wooden spoon.
6 Beat vigorously with the same wooden
spoon, mashing the wheat and chicken until they resemble thick oatmeal. Adjust salt, if needed.
7 To serve: place in bowls. Add a pat of
butter, if desired. Sprinkle with a dash of cumin or paprika to taste.
8 Enjoy with Armenian Lavash (flat bread/ can be thin white pita bread).
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Armenian Shish Kebab Contributor: From:
Meri Ghazaryan Armenia, staff Mentoring Connections ISSofBC
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Ingredients: • • • • • • • • • • • • • •
2 lbs boneless leg of lamb 1/2 cup olive oil 2 tbsp fresh lemon juice 3 cloves garlic, peeled and crushed 1 tsp dry white wine 1 small bay leaf 1/8 tsp salt 1/8 tsp dried oregano 1/8 tsp dried rosemary leaves 1/8 tsp ground black pepper 2 large onions, peeled and cut into 8 wedges each 2 large green bell peppers, cut into 8 pieces each 12 medium mushrooms, stemmed and wiped clean 2 large tomatoes, stems removed & cut into 8 wedges each
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Directions:
Pour marinade over lamb cubes, stir thoroughly, and refrigerate, covered, at least 24 hours, stirring occasionally. About 1 hour before serving time, preheat broiler. Drain lamb kebabs, reserving marinade. Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray. Baste vegetables with some of reserved marinade. Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes. Remove skewers and allow to cool slightly, until ingredients and skewers can be handled. Leave broiler on. Remove skewers from ingredients and rethread 4 or 8 skewers (depending on size of skewers) so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato. Baste again with any remaining marinade. Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more).
1 Place lamb in a large container with a
cover. In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
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A Taste of the World
ANZAC biscuits (Australia/New Zealand)
Ingredients: • • • • • • • •
1 cup rolled oats (250 ml) 3/4 cup desiccated coconut (175 ml) 1 cup plain flour (250 ml) 1 cup sugar (250 ml) 1/2 cup butter (125 ml) 1 tbsp golden syrup (15 ml) can substitute with treacle 1 1/2 tsp baking soda (7 ml) 2 tbsp boiling water (15 ml)
Directions:
1 Preheat oven to 300°F (150°C). In a
large bowl, mix oats, coconut, flour, and sugar. In a saucepan, heat butter and golden syrup, stirring frequently until melted.
2 Mix baking soda with boiling water. Stir Photo by penguincakes on Flickr
Contributor: Mentee from:
Andrew Australia
“This biscuit recipe is from the Australia and New Zealand Army Corp—hence ANZAC. They were fed to soldiers in WWI WWII. Those from Canada and the USA call biscuits cookies, so I don’t mind if you rename them ANZAC cookies! They taste really good, as long as you don’t overcook them in the oven.”
into butter mixture (it will foam up).
3 Pour butter mixture gradually into dry ingredients, stirring well to combine thoroughly.
4 Spoon walnut-sized portions of mixture
onto greased or parchment-lined cookie sheet, allowing room for the biscuits to spread. Flatten slightly with the bottom of a measuring cup or glass.
5 Bake for 10-15 minutes, or until golden
brown. Cool on trays. They’ll be very soft when they first come out of the oven, but will firm up as they cool.
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Lomo Saltado (Peru) Contributor: Mentee from:
David Ricalde Bolivia
“Lomo Saltado is a traditional, tasty Peruvian dish. It’s a flavourful meal made with meat and vegetables. You can serve it with french fries and/or white rice. Strips of steak, vegetables and potatoes bring a fragrant and tasty traditional entree to the table. This is one of the healthiest, easiest, and most traditional meals in Peru.”
Ingredients: • 2 lbs sirloin steak • 1 tbsp red wine • 2 tsp garlic powder • 1 tsp cumin • 1 tsp paprika • ½ tsp red cayenne pepper • 4 tomatoes, cut into strips • 2 medium onions, cut into strips • 1 bell pepper, cut into thin strips • 1 tbsp red wine vinegar • salt and pepper to taste • 5 medium potatoes, cut into thin strips • canola oil • parsley, for seasoning
Directions:
1 Cut green peppers, onions and tomatoes into strips and set aside.
2 Peel and cut potato in to strips to make French fries and set aside.
3 Cut meat into strips and set aside. 4 Add canola oil to frying pan, enough to cover bottom. Start frying potatoes.
5 In a separate frying pan, add a little bit
of canola oil. Add meat, cumin, black pepper, garlic powder, paprika, salt and red cayenne pepper (for spiciness) and red wine vinegar. Stir to blend spices with meat. Cook on medium.
6 When meat juices appear, turn stove to
low and add onions, tomatoes and green peppers. Cook on low until vegetables are tender, but not over cooked.
7 Right before serving, add a bit of fresh parsley and gently mix. First serve the rice and then the mixture. Feel the flavour and enjoy !
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A Taste of the World
Pao de Queijo
Directions:
Brazilian Cheese Bread
1 Preheat oven to 375 ºF. 2 Pour olive oil, water, milk, and salt into
Contributor: Mentee from:
Jose Szucs Brazil
“This is one of my favourites! ”
Ingredients:
• 1/2 cup olive oil or butter • 1/3 cup water • 1/3 cup milk or soy milk • 1 tsp salt • 2 cups tapioca flour • 2 tsp minced garlic • 2/3 cup freshly grated parmesan cheese • 2 beaten eggs
a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
3 Stir the cheese and egg into the tapioca
mixture until well combined. The mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
4 Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.
Photo by lcloss on Flickr
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Stuffed Mushrooms (Canada) Contributor: Mentee from:
Carolina Brazil
“A Canadian friend who loves to cook shared this with me! ”
Ingredients: • • • • • • • • •
12 large mushrooms butter flour 1 glass of milk 250g salt fish cooked with olive oil, garlic & cream 1 small pot creme fraîche 1 egg salt pepper
Directions:
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Remove the stalks from the mushrooms, clean thoroughly and place in saucepan.
Add 1 tbsp butter and a pinch of salt.
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Cover and cook the mushrooms for 25 minutes over low heat. Season with pepper when cooked.
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Meanwhile... Prepare a little white sauce: melt a dab of butter in a saucepan, add 1 tbsp flour and stir.
Thin with the milk, bring to the boil and cook for 5 minutes over low heat stirring continuously with a wooden spoon.
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Season to taste with salt and pepper. Season to taste with salt and pepper.
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Leave the mushrooms and white sauce to cool. Cook fish with olive oil and garlic. Thin the fish with creme fraîche.
Arrange the mushrooms in a buttered baking dish.
Fill each mushroom with 1 tbsp of the cooked fish.
Add 1 egg yolk to the white sauce along with the stiffly beaten egg white and a little creme fraîche.
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Cover the mushrooms with this mixture.
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Preheat oven to 350F. Place mushrooms in and brown for 20 minutes.
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Turn heat up to 480F and bake for 5 minutes more. Remove from oven and serve.
A Taste of the World
Honey Glazed Salmon on a Bed of Greens
Ingredients for Glaze: • 3-4 tbsp honey (depending on sweetness) • 2 cloves garlic, minced • 1 tbsp low sodium soy sauce • 1 tsp turmeric • 1 tsp grated ginger (if desired) • a bit of water if needed
Directions:
1 Mix all ingredients together and pour
over 4 med size salmon pieces or 1 full salmon.
2 Bake or barbeque salmon until cooked through (flakes easily).
Photo by Romanda
Contributor: From:
Romanda Simpson Canada, staff Mentoring Connections ISSofBC
Salad Ingredients:
“I LOVE making this in the summer and sitting on a patio to enjoy with friends. I made the recipe up so feel free to change the ingredients to suit your tastes.”
• • • • •
mixed greens 1 pear – thinly sliced almonds dash of olive oil and balsamic vinegar salt and pepper to taste
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Fruit and Flax Spelt Muffins Contributor: From:
Laurie Sing Canada, staff Mentoring Connections ISSofBC
“I like to make these hearty, healthy muffins because there are endless ways to vary the ingredients to suit my flavour of the moment. I like to grab one or two for breakfast on the road when I’m in a hurry, or to take on biking and hiking excursions. But beware if you like light and fluffy muffins – these ones are not! Makes 12 muffins.”
Ingredients:
fruit (e.g. pineapple, blueberries, strawberries) • ¾ cup apple juice • 2/3 cup dried fruit and nuts (e.g. apricots, dates, raisins, pineapple, walnuts, etc.) • (If needed to moisten, use more juice)
• 1½ cups whole-grain spelt flour (can substitute wheat) • ¼ cup ground flax seed (or substitute more flour) • ¼ teaspoon sea salt • ½ teaspoon baking soda • 1 teaspoon baking powder • ½ teaspoon cinnamon • 1 egg, beaten • 2.5 tablespoons oil (e.g. olive or canola) • 1½ teaspoons real vanilla extract • 1 cup grated carrots • ½ cup diced apples or other fresh
Directions:
1 Preheat oven to 350F or 375F. Coat
baking tins for 12 muffins or line with paper cups.
2 Combine flour, flax seed, salt, baking
soda, baking powder and cinnamon in a large bowl.
3 Beat the egg, oil and vanilla together in a medium bowl. Add carrots, apples, apple juice and dried fruit. Mix together until evenly distributed.
4 Add the carrot mixture to the flour
mixture and blend just until the dry ingredients are moistened. Do not mix very much or muffins may be tough.
5 Fill the muffin tins ½-3/4 full with batter
and bake for 20-25 minutes or until tops begin to brown and a toothpick inserted in the middle of the muffin comes out clean. Best warm or heated up in a toaster oven (not the microwave!), but also good cold.
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A Taste of the World
Sautéed Carrot Rolls
Directions:
1 Pour hot water into whole wheat flour. Wait 10 minutes.
2 Beat the mixture into a soft dough. 3 Boil tofu in salt water for 5 minutes. 4 Finely grate the carrot. 5 Cut cooked tofu into small pieces. 6 Mix grated carrot, tofu and salt by shaking.
7 Roll dough until it is 3 mm think. 8 Spread carrot mixture onto dough. 9 Roll the dough, and cut into rolls, around 4 cm thick.
Photo by Jasmine
Contributor: Mentee from:
Jasmine Song China
“This is my son’s favourite recipe! ”
Ingredients: • • • •
2 cups whole wheat flour 1 carrot 50 g tofu or 2 eggs ½ tsp salt
10 Warm a skillet, and add ½ tbsp canola oil.
11 Sauté carrot rolls for 2-3 minutes. 12 Pour 1 cup water into skillet, cover, and cook for 5 minutes.
If you prefer to use eggs over tofu, follow these steps in place of # 3, 5, 6:
1 Beat two eggs in a bowl. 2 Heat a frying pan and add ½ tbsp canola oil. 3 Stirfry eggs, and cut finely. 4 Add eggs to grated carrot and salt.
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Ketchup Peeled Shrimp
• • • • • •
20 g green beans 50 g chopped onion 2 tbsp broth 2 tsp farina pinch of sugar and salt dash of vinegar
Directions:
1 Put fresh peeled shrimp in bowl. Add egg white and 1 tsp farina, and stir thoroughly.
2 Put peanut oil in frying pan, and heat. 3 Fry shrimp until golden. Remove with strainer.
4 Leave a little oil in frying pan. Add beans, onion and ketchup, and stir-fry.
Photo by gezellig-girl.com on Flickr
5 Add sugar, vinegar, salt, broth and 1 tsp farina. Stir-fry until sticky.
Contributor: Mentee from:
Vivian (mentee friend from China) Jasmine Song China
6 Put shrimp back in frying pan. Stir thoroughly, and serve.
Ingredients: • • • •
300 g fresh peeled shrimp 750 g peanut oil 1 egg white 50 g ketchup
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A Taste of the World
Uighur Lamb Kebabs Contributor: Mentee from:
Kaiseer China
3 Prepare a medium-hot fire in a charcoal grill or preheat a gas grill. If using bamboo skewers, soak 8 skewers in water for 30 minutes.
Serves 4 to 6 as a main course
Ingredients: • 1 pound boneless lamb leg or shoulder Marinade: • • • • • • •
1 medium onion, coarsely chopped 2 tbsp vegetable oil 1/4 cup pomegranate juice, or substitute 1/4 cup fresh lemon juice mixed with 1 teaspoon sugar 1 tsp salt 1 tsp freshly ground black pepper 1 tbsp finely chopped garlic 3/4 tsp cayenne
Directions:
1 Cut the lamb into small pieces,
approximately 1-inch square, leaving on a little fat. Set aside.
2 Process the onion to a paste in a food
and stir in the remaining marinade ingredients. Add lamb pieces and stir to coat. Cover and let sit for 2 hours in the refrigerator.
4 Thread the pieces of meat onto 8
bamboo or metal skewers. Don’t crowd them: the pieces of meat should barely touch one another.
5 Place the skewers on the hot grill, about
4 to 5 inches from the coals. Grill for 2 minutes on the first side, then turn. Cook for 7 to 8 minutes more, turning periodically to ensure good color and even cooking. Cooking times will vary somewhat depending on whether you use bamboo or metal skewers and on the heat of your grill, and whether you wish to leave the lamb pink in the middle or to cook it right through.
6 Serve on the skewers, on a platter.
From “Beyond the Great Wall: Recipes and Travels in the Other China” by Jeffrey Alford and Naomi Duguid
processor. Transfer to a medium bowl
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Egg Pancakes Contributor: Mentee from:
Cherry (mentee friend from China) Jasmine Song China
Ingredients: • • • • • • • •
3 eggs 3 cups water 1 cup flour 1 package enoki mushroom 2 green onions 1 tsp salt 1 carrot, cut in half lengthwise 2 pieces of canola plant
Directions:
1 Wash all vegetables, chop, and mix together in bowl.
2 Beat 3 eggs thoroughly in separate bowl. 3 Add water and flour to eggs, and mix until bubbles form.
4 Add vegetables and 1tsp salt into the bowl, and stir.
5 Put a small amount of oil in frying pan, on medium heat.
6 Scoop one ladle of batter into fry pay. Cook for 1 minutes.
7 Flip pancake, and cook for 1 more
minute. Remove from pan and enjoy.
Photo by 1JLS on Flickr
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A Taste of the World
Braised Sea Cucumber with Scallion Contributor: Mentee from:
1 In a wok, add oil and heat the wok over medium-high heat. Add scallions and cook until lightly yellow. Add sugar and stir-fry until the sugar become a golden color.
Singer Li China
“The following recipe is a very famous dish in North China. My son James likes the dish very much. I found the cooking method on a website, and I updated the recipe to make the dish to my family’s taste. The dish is really yummy and nutritious. Hope you all like it ! ”
Ingredients: • • • • • • • • • • •
Directions:
750 g sea cucumber, softened and sliced 50 g sliced ham 50 g sliced bamboo shoot 100 g sliced scallion 3/4 cup chicken broth 1/4 cup olive oil (or canola oil) 2 tbsp soy sauce 2 tbsp cooking wine 1 tsp salt 2 tbsp starch 2 tbsp sugar
2 Add soy sauce and stir for a while. Pour
cooking wine and stir. After few seconds, add chicken broth in and bring to a boil.
3 Reduce heat to medium-low and add
sea cucumber. Stir sauce and allow to simmer for about 20 min.
4 Add bamboo shoot and stir for 2 min. 5 In a separate bowl, mix together a little
water, salt and starch, and pour into the wok until the mixture becomes thick.
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Chinese Chicken Wings
Directions:
1 Stir the soy sauce, brown sugar, and
garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
2 Place the chicken wings in a large bowl.
Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
3 Preheat an oven to 350F (175C). 4 Pour the chicken wings and marinade Photo by avlxyz on Flickr
Contributor: Mentee from:
Irene China
“I really want to say thank you to the mentors by sharing this recipe! ”
Ingredients:
into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
5 Bake in the preheated oven until
thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.
• 2 cups soy sauce • 2 cups brown sugar • 2 tbsp garlic powder • 5 lbs chicken wings, split and tips discarded
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A Taste of the World
Arroz con Menestra or Lentil Stew with Rice
Directions:
1 Heat the canola oil on medium heat in a large sauce pan.
Contributor: Mentee from:
Priscilla Santos Ecuador
Ingredients: • • • • • • • • • • •
3 tbs canola oil 1 red onion, diced 1 bell pepper, diced 3 tomatoes, diced 6 garlic cloves, minced 2 tsp cumin 3 tsp salt 1 tsp achiote or tomato paste (is used to give color) 4 tbs chopped cilantro 7 cups water 1 lb lentils
2 Add the onion, bell pepper, tomato,
garlic, cumin, salt, achiote and 2 tablespoons of the cilantro to make a refrito( diced onions, peppers and tomatoes) for the stew.
3 Cook, stirring occasionally, until all the ingredients have softened, about 5 minutes.
4 Add the water and increase heat to bring water to boil.
5 Add the lentils and reduce the heat to
medium low, cover partially and cook until the lentils are tender, stir in the remaining 2 tbs of cilantro and remove from the heat.
6 Serve with Ecuadorian style cooked rice,
carne asada, o carne frita (fried thin beef steaks), fried ripe plantains or fried green plantains, and a small salad or avocado slices.
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Chocolate Cake (France) Contributor: Mentee from:
Yasser Egypt/Saudi Arabia
Yasser is a professional chef ! “The following dishes mean a lot to me, as they were my first dishes to prepare.”
Ingredients: • 800 g butter • 800 g chocolate
• 12 eggs • 400 g sugar • 200 g flour
Directions:
1 Add eggs to sugar and whisk. 2 Melt butter. Add chocolate. 3 Add egg mixture to butter mixture. 4 Add dry ingredients. 5 Bake at 325ºF for 30 min.
Photo by Yasser
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A Taste of the World
Panna Cotta (Italy) Contributor: Mentee from:
Yasser Egypt/Saudi Arabia
Serves 4 – 5
Ingredients: • • • • •
300 g milk 300 g cream 125 g sugar 7g (3 1/2 sheets) gelatin 5g vanilla
Directions:
1 Heat milk, cream and sugar until sugar has dissolved.
2 Put gelatin in cold water. 3 Add gelatin to hot milk mixture. Stir until dissolved.
4 Stir vanilla into milk mixture. 5 Pour into ramekin. 6 Chill until set. 7 Unmold on a dish and serve.
Photo by Yasser
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Doro Wet Chicken Stew
• 1 tbsp chili powder (if spicy preferred) • 1/3 cup canola or olive oil • 2 tbsp butter, melted with 1 tsp cardamom • 1 tsp table salt (may add to your test) • 3 boiled eggs
Directions:
1 Remove the skin from the chicken legs/ thighs and wash thoroughly with lemon and warm water.
2 Remove the fat and keep the chicken
marinating in lemon water until time to cook.
3 In a skillet, cook onion on medium heat. Add oil and stir for 5 minutes.
4 Add garlic and ginger with chili powder Photo by stu_spivack on Flickr
Contributor: Mentee from:
Mety Djemo Ethiopia
Serves 4
Ingredients: • • • •
6 chicken legs or thighs, skinless 2 red onion, thinly chopped 4 tomatoes, thinly chopped 5 garlic cloves, grind with 2” piece ginger & dash of salt
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and stir occasionally to keep from sticking.
5 Add tomato and cook for about 15-20 minute.
6 Add chicken and cook for 30 min. 7 Add salt, dash of cardamom and
prepared butter. Cook for 5 min and remove from heat. Add boiled eggs and serve.
A Taste of the World
Kabyle Contributor: Mentee from:
Nouara France
“This is a traditional recipe from the kitchen, called Kabyle. My mom would often make this. You eat this as a bruschetta, on any bread. Enjoy it! ”
Ingredients: • • • •
1 kg green peppers 2 chili peppers (optional) 500g tomatoes olive oil Salt
Directions:
1 Grill the peppers and tomatoes on all
sides under the broiler. Put them in a paper or plastic bag for a few minutes.
2 Peel the peppers, cut into small pieces with a knife, or mash with a fork.
3 Peel the tomatoes, crush them and
fry in a skillet with a little olive oil. Add the peppers and chilies, salt and cook until water has evaporated from the vegetables, taking care to stir from time to time.
4 Remove from heat, and enjoy.
Photo by Romanda
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Profiterole Contributor: Mentee from:
Marion France
“For me, this recipe represents a great French dessert. As I sometimes miss my French food, I like to cook to feel at home, and to treat my friends and myself. I made Profiterole the first time in my life two weeks ago in Vancouver! I am happy to share this easy and delicious recipe with you.”
Ingredients for Chocolate Sauce: • 3/4 cup heavy cream • 1 tbsp butter • 1/2 lb semisweet chocolate, cut into chunks • 1/4 tsp pure vanilla extract
Directions:
1 Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
2 Mix in the chocolate and vanilla; remove
from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.
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Ingredients for Profiterole: • • • • • • • •
1 cup water 1/2 cup (1 stick) unsalted butter 1 tsp sugar pinch salt 1 cup sifted all-purpose flour 1 tsp baking powder 3 large eggs 1 quart vanilla ice cream
Directions:
1 Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.
2 To make the pate a choux: In a heavy-
bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely.
3 Add all the flour and baking powder at
once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot.
4 Remove from the heat and scrape
the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit.
A Taste of the World
5 Add the eggs, one at a time, stopping
to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
6 Form 24 golf ball-size mounds on the
lined baking sheet about 2-inches apart, allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes.
7 Reduce the heat to 350 ยบF and continue
to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
8 Using a serrated knife, slice the pastry
puffs almost in 1/2. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with powdered sugar and fresh mint if desired.
Photo by lstelleinad on Flickr
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Rellenitos de Platano
Directions:
1 Place the cut plantains in a large pot. Add water, to cover.
2 Add cinnamon and bring to a boil.
Reduce heat and simmer until plantains are tender, approximately 15 minutes.
3 Remove the skin from the plantains and cinnamon stick. Drain and mash.
Tip!
Some people also like to add a square of “cinnamon chocolate” which you can get at Mexican or Central American stores.
4 In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.
Photo by Antonio Lopez
Contributor: Mentee from:
Thelma Guatemala
Ingredients: • 6 plantains, peeled and broken into chunks • 1 (16 oz) can refried black beans • 1 tbsp white sugar • 1 tsp salt • 1 quart oil, for frying • 2 Tsp cinnamon, powder or stick
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5 To make the rellenitos, form a palm-sized
amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
6 Heat oil in a deep-fryer or large skillet
to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in the oil. Fry rellenitos in oil until browned. Drain on paper towels.
7 Eat with a plain or with a little sugar on top, or with sour cream like we do in Guatemala!
A Taste of the World
Indian Style Mixed Vegetables
Ingredients: • • • • • • • • •
2 tbsp cooking oil 2 large red onions cut into small pieces: carrot, cauliflower, broccoli, beans ½ tsp salt ½ tsp green chilli 1 tsp garam masala ½ tsp turmeric ginger, cut into slices garlic, chopped
Directions:
1 Combine oil and onion in pan. 2 Stir-fry onion until a red colour. 3 Add garlic, ginger and mix together. Let cook for 5 minutes.
Photo by Holger Casselmann on Wikimedia
Contributor: Mentee from:
Jass (mentee friend from India) Jasmine Song China
4 Add salt, green chilli, garam masala and turmeric. Stir thoroughly on low heat, for 10 minutes.
5 Add vegetables and stir fry for 30-40
minutes or until vegetables are tender.
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Butter Chicken Contributor: Mentee from:
Aman India
“Here’s my recipe for butter chicken. My mom has gone back home, so I am the cook at my house. I like this dish and hope you all will like it. Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad.”
Ingredients: • • • • • • • • • • • • • •
1 kg boneless chicken, skin removed juice of 1 lime salt to taste 1 tsp red chilli powder (adjust to suit your taste) 6 cloves 8-10 peppercorns 1” stick of cinnamon 2 bay leaves 8-10 almonds seeds from 3-4 pods of cardamom 1 cup fresh yogurt (must not be sour) 3 tbsp vegetable/canola/sunflower cooking oil 2 onions, chopped 2 tsp garlic paste
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• 1 tsp ginger paste • 2 tsp coriander powder • 1 tsp cumin powder • 1/4 tsp turmeric powder • 1 can (400g or 14 oz) of tomato paste • 1/2 litre chicken stock • 2 tbsp kasuri methi (dried fenugreek leaves) • 3 tbss unmelted, soft butter • salt to taste • coriander leaves to garnish
Directions:
1 Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
2 Heat a flat pan or griddle on medium
heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds until they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
3 Mix the yogurt, the whole spice powder
(from previous step), coriander, cumin and turmeric powders together and add to the chicken. Allow to marinate for another hour.
4 Heat the oil in a deep pan on medium
heat. When hot, add the onions. Fry until a pale golden brown in color and then
A Taste of the World
add the ginger and garlic pastes. Fry for a minute.
5 Add only the chicken from the chicken-
spice mix and fry until chicken turns opaque and the flesh goes from pink to whitish in colour.
6 Add the tomato paste, chicken stock,
kasuri methi and remaining part of the yogurt-spice mix to the chicken. Cook until the chicken is tender and the gravy is reduced to half its original volume.
7 Melt the butter in another small pan and then pour it over the chicken. Garnish with coriander leaves and serve with Naan and Kaali Daal.
Tip!
For an authentic and traditional cookedover-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry (‘floating’ on it). Heat a briquette of charcoal on an open flame until red hot and gently put the charcoal into the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smoky flavor !
Photo by Aman
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Mughlai Chicken Contributor: Mentee from:
Anu Kumar India
“This Indian recipe is enjoyed by many. This recipe has always been a favourite and loved by my family and guests because of its aroma and taste. I keep the green chillies optional as I am not very fond of green chillies. It makes it too hot to enjoy the aroma and flavour of other ingredients. So enjoy the rich aromatic Indian cuisine.”
Ingredients: • • • • • • • • • • • • • • • •
1kg chicken 1cup yogurt 1tsp turmeric 1 tsp red chili powder •1tsp cumin seeds 2 tsp coriander seeds 1 cup tomato puree 2 tbsp oil 1 tbsp ginger paste 4 clove 4 black cardamoms 10 almonds 1 tsp green chili paste (5-6 optional) coriander leaves for garnishing 4 grams bay leaves 6 green cardamom
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• • • • • • • • •
1tsp cumin seeds 2 large onions finely chopped 1 cup of water salt to taste 1 tbsp garlic paste 1” cinnamon 8 black peppercorn hot spice mix (garam masala) fresh cream (optional)
Directions:
1 Make cuts on the chicken pieces. 2 Mix half of the ginger-garlic paste and
red chilli powder in a bowl. Add the garam masala powder, turmeric powder, yoghurt and salt to taste, and mix. Rub this marinade into the chicken and allow it to marinate in the refrigerator for at least 1-2 hours.
3 Roast cumin seeds, coriander seeds,
cloves, peppercorns, cinnamon, cardamoms and almonds in a pan until they are aromatic.
4 Fry the sliced onions until brown. Allow it to cool.
5 Grind browned onions, roasted spices, and the remaining ginger garlic pastes with a little water.
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6 Heat half the oil in a heavy-bottomed pan 7 Add the chicken, marinade, tomato until hot. Add the chicken and fry on medium heat for about 2 minutes, or until the chicken is browned lightly. Remove chicken from the pan and keep aside. Add the remaining oil, heat until hot and fry the paste on a medium level for about 2 minutes.
puree, remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or until the chicken is fully tender.
8 Garnish with fresh cream (optional) and finely chopped coriander leaves.
Photo by rajith on Flickr
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Ambotik Contributor: Mentee from:
Michael Dias India
“My attempts in the kitchen result in burnt offerings. However, I asked my wife, who has given the following recipe from Goa, in India. Don’t know how this will go with the Canadian Palate, but try it! It is a sour-hot curry.”
Ingredients : • • • •
1/2 kg prawns, shark or cuttlefish 8 kashmiri chillies 1/2 tsp cumin 1/2 tsp peppercorns
• • • • •
1/4 inch piece ginger a small band of tamarind vinegar to taste salt to taste 1 medium size onion, sliced
Directions:
1 Grind the chillies, cumin pepper, ginger, garlic and tamarind together in vinegar, to make masala.
2 Fry the onion. 3 Add the ground masala, fish and water, and cook until the fish is done.
Photo by rajith on Flickr
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A Taste of the World
Vegetarian Spring Rolls with Tofu
Ingredients: • • • • • • • • • • •
1/2 container firm or extra firm tofu, well pressed 2 tbsp soy sauce 1 tbsp olive oil 2 tbsp sesame oil 1/2 tsp ginger 1/4 head green cabbage, sliced thin 2 carrots, grated 1 cup cooked bean thread noodles or rice vermicelli one bunch fresh mint leaves spring roll wrappers water
Directions:
1 Slice the pressed tofu into thin strips. Photo by roboppy on Flickr
Contributor: Mentee from:
Navjot India
“This is a yummy and easy to make recipe. I am a bit foodie, so here is a recipe I tried at home. Hope you like it! “
Heat the soy sauce, olive oil, sesame oil and ginger in a skillet and sautee the tofu for 5-7 minutes, just until lightly crisp.
2 In a large bowl, toss together the tofu
with the cabbage, carrots and noodles.
3 Submerge spring roll wrappers in water until pliable one at a time.
4 Place 2 -3 tbsp of the tofu and veggie
mixture in wrappers. Place 2-3 mint leaves on top of the filling and wrap your spring rolls. Serve with a dipping sauce.
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Mango Cheesecake
• • • • •
juice from ½ lime 3 tbsp flour 3 tbsp cornstarch 1 lb sour cream 8 tbsp mango puree
Directions:
1 Preheat oven to 325F, with rack in
the middle position. Grease a 9-inch springform pan with cooking spray or 1 tbsp butter.
2 Using a food-processor, process
Photo by wenday D on Flickr
Contributor: Mentee from:
Navjot India
“This is a yummy dessert that just melts in your mouth.”
Ingredients: • • • • •
2 lbs cream cheese 1/2 cup sugar 1/4 lb unsalted butter, softened 4 eggs 1 tsp vanilla
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cream cheese 30 seconds. Scrape container. With machine running, add sugar and butter; process 10 seconds. Scrape again. With machine running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds longer. Add sour cream and puree; pulse until incorporated.
3 Pour mixture into prepared pan and bake 1 hour. Do not open oven door.
4 Remove and cool completely in pan.
Refrigerate 12 hours or up to 2 days. Remove from pan to serve and decorate with mango slices.
5 For mango puree, scoop the flesh out of a mango and puree in a blender or food processor fitted with a metal blade.
A Taste of the World
Chicken in Soy Sauce Contributor: Mentee from:
Gunawan Indonesia
“This is one of my favourite recipes, since it’s not difficult to prepare and the ingredients are usually available at local Asian food stores.”
Ingredients: • • • • • • • • • • • •
1/2 chicken 5 shallots 2 onions 4 cloves of garlic small amount of ginger 1 tsp salt 1 tsp pepper 3 sticks lemon grass 5 lemon leaves 5 chillies sweet soy sauce for marinade 200 ml coconut milk
Directions: This recipe is best prepared with a wok.
1 Chop the onion, garlic, ginger and
shallots, and mix together in a bowl.
2 Cut the chicken into small pieces, and
put half of the pieces into the sweet soy sauce for a while to marinate.
3 Cut the lemon grass into pieces, a few
cm long. Crush to allow the flavour to be absorbed into the sauce.
4 Fry the not-marinated chicken in a wok for a short time.
5 Add the coconut milk and the rest of the ingredients.
6 Cook on low heat until the lemon grass aroma comes out.
7 Add the chicken with the soy sauce, and cook until chicken is cooked through.
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Khoreshet-e Fesenjan
• 3-4 glasses pomegranate juice, or 2/3 cup pomegranate syrup or molasses • 2-3 tsp sugar • 1/2 cup of cooking oil • salt
Directions:
1 Peel onions and slice thinly. Fry in oil until slightly golden.
2 Wash chicken pieces and fry in onions
until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for 30 minutes, adding more hot water if needed.
3 Add salt, ground walnuts and
pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht.
Photo by mypersiankitchen.com
Contributor: Mentee from:
Mojgan Iran
“Fesenjan, also known as khoresht-e fesenjan is special occasion food in Iran. It is traditionally made with duck, pheasant or chicken in the north of the country along the Caspian Sea. A thick, rich, sweet-sour dish, fesenjan improves in flavor if served the next day.”
Serves 6
Ingredients:
• 1-1.5 kg chicken or duck pieces • 500 g ground walnuts • 3-4 onions
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4 Cook long enough so that the oil in the
walnuts comes out and the mix becomes quite thick.
5 Serve with white rice. Tip!
Use duck or pheasant instead of chicken. If using duck, trim off all excess fat before browning and spoon off any excess fat as the dish cooks. Cubed lamb or meatballs are sometimes used instead of poultry.
A Taste of the World
Orecchiette e Ceci Contributor: From:
Catherine Rana Italy, staff Mentoring Connections ISSofBC
“Pasta e Ceci is a popular, hearty Italian dish. Ceci means chickpeas in Italian. Just about every Italian Nonna (grandma) you meet will have her own Ceci recipe, and will proclaim hers to be the best. My family is from Bari, a fishing town in Southern Italy, so we prepare this dish using a traditional Barese pasta called orecchiette—literally translates to mean “ears”—which you can find at any Italian grocer.”
Directions:
1 Soak chickpeas in water over night. 2 3
Serves 4-6
Ingredients: • 1 cup dried chickpeas • 3 cloves garlic, peeled • 1 bay leaf • 6 tbsp olive oil • 1 pinch ground black pepper • ¼ cup pancetta, diced into small cubes. • 1 sprig rosemary, fresh • 2 ½ cups water • 2 cups orecchiette, dried • salt, to taste • freshly grated italian parmigiano cheese (50% padano, 50% reggiano)
4
5 6
7
Rinse and drain. Place in large saucepan with water to cover. Boil for 15 minutes. Rinse and drain. Return chickpeas to saucepan, add water again to cover. Add 1 clove of the garlic, the bay leaf, 3 tbsp of the olive oil & ground pepper. Simmer until tender, about 2 hours, adding more water as needed. Remove bay leaf. Remove ½ the chickpeas and puree in food processor with a few tbsp of the cooking liquid. Return the puree to the pan with the remaining chickpeas and cooking water. In a separate frying pan, on medium heat, sauté the pancetta in 3 tbsp of olive oil, with the rosemary and 2 cloves of garlic until just golden. Remove from heat and discard rosemary and garlic. Add the pancetta with the oils into the saucepan with the chickpeas. Add 2 ½ cups of water to the chickpea mixture, and bring to a boil. Stir in the orecchiette and cook until just al dente. Check the seasoning and add salt/ pepper as desired. Garnish with grated Parmigiano. Let the soup sit for 10 minutes before serving, to allow the flavour to develop and the soup to thicken.
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Polpettine Contributor: From:
Catherine Rana Italy, staff Mentoring Connections ISSofBC
“Polpettine means meatballs in Italian. Every day until we were school-age, my dad would drop my twin sister and I off at my grandparents’ house, while my parents were at work. Each morning, we would sit at my Nonna—grandma—Nina’s kitchen table, and we would “help” her cook. One of our favourite things to make was polpettine, likely because we got to use our hands and make a mess. After receiving special permission from my mom, I will now share this family recipe with you:”
Serves 3-4 as main course
Ingredients: • • • • • • •
8 mushrooms, chopped 2/3 cup warm water 1 lb lean ground beef, organic 2 cloves garlic, finely chopped 4 tbsp fresh parsley, chopped 3 tbsp fresh basil, chopped 1 egg, organic
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• • • • • •
6 tbsp plain breadcrumbs 2 tbsp freshly grated Italian parmigiano salt & ground black pepper, to taste 4 tbsp olive oil 1 medium onion, very finely chopped ¼ cup dry white wine
Directions:
1 In a mixing bowl, combine the ground
meat with the garlic and herbs. Stir in the egg using a large wooden spoon. Add the breadcrumbs and Parmigiano, and season lightly with salt and pepper. Form the mixture into small balls, 1 ½ inches in diameter.
2 In a large frying pan, heat the olive oil.
Add the onion and the mushrooms, and cook over low heat until soft. Raise the heat to medium, and add the meatballs, rolling them often to brown evenly on all sides.
3 Once browned, add the 2/3 cup of warm
water, and cook for 5-8 minutes more, or until meatballs are cooked through.
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4 Remove the meatballs to a heated
serving plate with a slotted spoon, leaving the onions, mushrooms and liquid in the pan. Add the white wine to the pan, and cook for 1-2 minutes,
stirring to scrape the residues off the bottom of the pan. Pour the sauce over the meatballs. Sprinkle with extra parsley and serve. Eat as a main course, or with pasta or rice.
Photo by esimpraim on Flickr
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Ginger Pork Contributor: Mentee from:
• 1 tbsp sake • shredded cabbage • steamed rice
Fusami Japan
“Ginger pork is very easy and popular in Japan. You can serve it with other vegetables such as stir-fried bean sprouts and green peppers, instead of shredded cabbage. I find my thinly sliced pork at a Korean supermarket called “H Mart” on Robson Street.”
Ingredients: • 1/2 lb thinly sliced pork • 1 tbsp grated ginger • 1 1/2 tbsp soy sauce
Directions:
1 In a bowl, mix soy sauce, sake, and grated ginger.
2 Marinate the pork in the mixture for 5 minutes.
3 Heat a frying pan and add some oil.
Stir-fry the pork slices until cooked through.
4 Serve ginger pork with shredded cabbage and steamed rice.
Photo by Fusami
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A Taste of the World
Brown Seaweed Soup (Korea)
• 3 tbsp soy sauce • black pepper • 2 cloves minced garlic
Directions:
1 Soak seaweed in cold water for 10-15 minutes.
2 Drain water and rinse seaweed several times under running water.
3 Cut seaweed into finger-length pieces. 4 Season beef with ½ tbsp sesame oil, and sprinkle with black pepper.
5 Preheat pot for 30 seconds. 6 Add 1 tbsp sesame oil, seaweed and sliced beef. Stir for 2-3 minutes.
Photo by mrs.McD on Flickr, Copyright @Josie M.
Contributor: Mentee from:
Chloe, (mentee friend from Korea) Jasmine Song China
7 Add water and boil on medium heat
until seaweed and beef are cooked. Approximately 15-20 minutes.
8 Add soy sauce and garlic, boil for additional 5 minutes.
9 Remove from heat and serve. Ingredients: • 35 g brown seaweed • 70 g sliced beef shank • 1 ½ tsp korean sesame oil
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Green Chicken with Red Hot Chilaquiles Sauce Contributor: Mentee from:
Jorge Lujan Mexico
“This is a great recipe of a Mexican dish that I always enjoy preparing and sharing with my friends. Be careful, it’s HOT! ”
Ingredients: • 2 whole chicken breasts • salt and freshly ground black pepper to season • 2 cups chicken broth • 3 1/2 cups tomatillo salsa (small green tomatoes) • 1 onion, diced into small squares • 1/2 cup vegetable oil • 1 cup grated monterrey jack cheese • 1 cup fresh white cheese • 1/2 cup aged white dry cheese • 1 cup roasted peanuts • 1 cup roasted almonds • 1/2 cup roasted sesame seeds • 4 red dried chilli peppers, without seeds • 1/2 cup heavy cream • corn tortillas
Directions:
1 Season the chicken all over with salt and pepper and boil the broth.
2 Place the breast in the broth, reduce the heat to moderate, cover and cook until the meat is tender. When cool, remove the skin and bones and shred the meat into bite-sized pieces.
3 In a large mixing bowl, combine the fresh tomatillo salsa, 1 tsp salt, 1/2 tsp pepper, the onion and shredded chicken pieces.
4 Heat the vegetable oil in a medium skillet over medium-low heat.
5 Finely grind the roasted peanuts, 2/3 of
the sesame seeds, and almonds with the chilli peppers, adding 1-2 cups of the hot chicken broth over medium-low heat, making sure it remains a thick sauce rather than a watery mixture.
6 Warm the tortillas, making sure they do not become hard, or lose moisture.
7 Combine the cheese in a mixing bowl. 8 In a separate bowl, mix the chicken with the onion and tomatillo sauce.
9 In a separate bowl, dip all the tortillas in the thick red chilaquiles sauce to moisten.
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10
On a plate, place the chicken on one side, and add layers of the moist tortillas with red chilaquiles sauce to the other side.
11
Spread the cheese over the entire plate. Pour cream on top of chicken and tortillas. Sprinkle the rest of sesame seeds and cheese on the tortillas.
Photo by Hajor on Wikimedia
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Yogurt Cake Contributor: Mentee from:
Kelly Mauritius
“My wife learned this recipe at a Tupperware demonstration a long time ago in Mauritius.”
Ingredients: • • • • • • •
375 ml self-rising flour 250 ml sugar 125 ml melted butter 125 ml plain yogurt 3 eggs grated lemon peel (optional) pinch of salt
Directions:
1 Mix flour and sugar in a mixing bowl. 2 Mix eggs, yogurt, melted butter and
lemon peel together in a separate bowl.
3 Add liquid ingredients to the dry
ingredients in the mixing bowl. Mix well.
4 Pour mixture into a mould and bake for 45 minutes at 180ºC
Tip! Add slices of apple before baking (optional).
Photo by Kelly
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A Taste of the World
Afghani Pulao with Chicken
Directions:
1 Add oil to frying pan. Fry one of the chopped onions in oil until it is light brown.
2 Remove onion from oil, leaving oil in pan. Mash onions to make a pulp.
3 Add chicken pieces to same oil, and brown.
4 Add a cup or so of water, salt and pepper, and simmer until chicken becomes tender.
5 Remove the meat from the stock, and
add the ground onion to the stock. Cook until 1 cup of stock remains.
6 In a separate pan, cook grated carrots in Photo by stu_spivack on Flickr
Contributor: Mentee from:
Ingredients: • • • • • • • •
Azhar Pakistan
3 cup fine quality rice 1 kg chicken, cut into pieces 2 large onions, finely chopped black pepper powder 2 medium carrots, grated ½ cup raisins (kishmish) cumin seeds (zeera) salt to taste
oil on a low heat, until light brown. Add raisins and fry till plump. Drain and set aside.
7 Boil the rice (become slightly soft) and
drain the rice water. Put the rice into a large size frying pan. Sprinkle cumin seeds. Pour the meat stock over it and stir.
8 Add the chicken and half of the raisin
and carrots mixture over the rice. Cover the pan tightly, and cook on low heat for 20 minutes.
9 Remove from heat, sprinkle raisin and
carrot mixture on the surface and serve.
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Papa a la Huancaina Contributor: Mentee from:
Ingredients:
Gilda Fernadez Concha Peru
Papa a la Huancaina, (Huancayo style potatoes) is a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce called Huancaina sauce. This salad is served cold, as a starter. It is typically served over lettuce leaves and garnished with black olives, white corn kernels and hard- boiled egg quarters. The sauce is made of fresh white cheese (similar to farmers cheese), vegetable oil, yellow Peruvian pepper, evaporated milk and salt mixed in a blender. Some recipes call for garlic, onion and crushed saltines. The sauce itself is very versatile can also be used as a dip for items such as shrimp, potato chips, corn, etc. It is worth mentioning that the recipe presented below has been developed with ingredients that can be found in Canada - the original recipe is quite different. The origin of this dish is huancaína and emerged during the construction of the Central Railroad of Perú that required large numbers of labourers. The food of the workers was prepared by Huancas women (of the city of Huancayo) that cooked potatoes and served them drenched in a cheese sauce mixed with rocoto and milk, garnished with hard-boiled egg.
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Serves 4
• 4 medium potatoes (Yukon Gold recommended) • 250 g ricotta cheese • 150 g feta cheese • 1/2 sweet orange pepper • 1 jalapeño pepper. clean out the seeds, (be careful, it is very hot) • 1/4 cup evaporated milk • 1/4 cup vegetable oil • salt and pepper • lettuce • 1 hardboiled egg • black olives
Directions:
1 Boil, peel and cut potatoes into slices. 2 In a blender, mix the cheese, peppers,
milk, oil, salt and pepper. The sauce should be fairly thick; add more cheese if not, or add milk if it is too thick.
3 Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in
quarters on top of the potatoes. Add black olives if desired.
A Taste of the World
Pork Barbecue Contributor: Mentee from:
Dindo Dimaliwat Philippines
“Pork Barbecue is another special favourite, and is served on all occasions. This goes well with about any other food. It’s great with beer, too.”
Ingredients: • 1 kg boneless pork shoulder or pork butt, cut into 2 x 1 x ¼ inch strips • 150 ml Mama Sita’s Barbecue marinade
• 20 pcs bamboo skewers (8 inches long) • cooking oil, for basting
Directions:
1 In a bowl, marinate the pork in barbecue marinade for 3 hours.
2 Thread 4 pieces of pork onto each skewer.
3 Baste with remaining barbecue
marinade, mixed with oil, if desired.
4 Grill 4-5 minutes on each side until cooked.
Photo by joshbousel on Flickr
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Kare-Kare Contributor: Mentee from:
Alee Vilahermosa Philippines
Pronounced KA, as how one would say “cat”, and RE, as in the musical note, then say it twice – Kare-kare! This is one of my all time favourite Filipino dishes. In our culture, they say if you knew how to make this, you must be an excellent cook (as it can be challenging to make). Thankfully, Kare-kare mix is now available in Asian stores or in the Asian aisle of your neighbourhood grocery so even nonchefs like myself have the chance to recreate this popular Filipino dish. Here is a brief description from Wikipedia, which pretty much captures the uniqueness that is Kare-kare: Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef and occasionally offal or tripe. Mean variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chilli, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as meat.
Ingredients:
• 1 kg beef (for stewing) or oxtail or a combination of both • 2 cups peanut butter
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• • • • • • • • • •
1 packet Kare-kare mix (available in Asian or grocery stores, this will definitely make the dish easier and quicker to make) 1 onion, medium sized 5 cloves of garlic (more or less, depends on preference) 1 eggplant, chopped 3 bundles of baby bok choy 1 bundle of string beans cut into 2 inches long 8 cups water salt to taste cooking oil for sautéing bagoong (cooked anchovies or shrimp paste, available in Asian stores/grocery stores as well)
Directions:
1 In a stock pot, boil beef and oxtail in
water for an hour or until cooked and tender (if you own pressure cooker this will cut the time in half). Strain and keep the stock.
2 In a pot heat the cooking oil and sauté garlic until golden brown. Sauté the onions next, until cooked.
3 Add the stock, peanut butter, and
Kare-kare mix. Stir until broth becomes smooth.
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4 Add the beef/oxtail, stir, and bring to boil. Lower heat and simmer for 15 minutes with occasional stirring. Salt to taste.
5 Add the eggplant, string beans, and bok choy. Do not overcook the vegetables.
6 Serve with hot plain rice and side of bagoong.
Preparation time: 15 min Cooking time: 1 hr 30 min (less if pressure cooker is used) Nutritional information: No idea. This is one of those dishes when you have to
forget being a health nut for a bit and savour. So enjoy at your own risk!
Tip!
When adding peanut butter, dissolve it first in a cup of hot broth before adding the stock to make the sauce creamier.
KAIN NA! (Eat up!) http://en.wikipedia.org/wiki/Kare--kare
Photo by mackarus on Flickr
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Bihon Guisado
Photo by Charmzzy on Flickr
Contributor: Mentee from:
Dindo Dimaliwat Philippines
“Bihon Guisado is a favorite of mine since I was a child. Not to advertise, you can use any other products aside from Mama Sita’s. In the Philippines, we often serve this at family gatherings and on special occasions. Even on ordinary days, people prepare this, as this is truly delicious. On every birthday, this dish is a present, as it symbolizes long life to the celebrator.”
Ingredients: • 2 tbsp cooking oil • 1 ½ tbsp crushed garlic • 1 pc red onion, sliced • 17 pcs shrimp, peeled and deveined • 1 cup, thinly sliced baguio beans • 1 pc carrot, sliced • 1 ½ tbsp celery, thinly sliced • ¼ head cabbage, cut into strips • ¼ tsp Mama Sita’s Achuete Powder • 1 pouch Mama Sita’s Bihon Mix, dissolved in: • 2 ½ cups water • 1 pack bihon noodles, rinsed • fried garlic, to garnish • scrambled egg, cut into strips, to garnish
Directions:
1 Heat oil and sauté garlic and onions.
When the onions have softened, add the shrimp and vegetables.
2 When the shrimp turn pink, add Mama
Sita’s achuete powder and the dissolved Mama Sita’s bihon mix. Cover and cook for another three minutes. Add the noodles. Mix well, and continue cooking over medium heat.
3 When the noodles are tender, remove
from heat. Garnish with fried garlic and slices of scrambled egg. Serve with patis (fish sauce) and calamansi (lemon).
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A Taste of the World
Longanisa Hash
Serves 2
Ingredients:
• 6 longanisa links • 2 eggs • 2 medium potatoes, cut into cubes • 1 medium onion, diced • 1 cup of carrots, julienned • 3 garlic cloves, diced • medium curry powder (add to your liking) • salt and pepper, to taste • olive oil
Directions:
1 Start by tossing the potatoes in 1 tbsp Photo from Wikipedia
Contributor: From:
Jericho Bundac Philippines, staff Mentor ing Connections ISSofBC
“I love breakfast. It would be my favourite meal of the day if it wasn’t so early. I guess you can say that I like brunch. This is a recipe that incorporates one of my favourite Filipino foods with one of my favourite Western dishes. Longanisa is a Filipino sausage flavoured with sugar. It has a sweet spicy flavour and it is usually dipped in vinegar. You can buy it frozen from your local Filipino or Asian grocery stores.”
of olive oil and the curry powder, then cook in a pan for about 10 minutes on medium heat.
2 After the potatoes have had time to
cook, throw in the onion, carrots and garlic.
3 Take potatoes and vegetables out of pan and set aside.
4 Add a tbsp of oil to the pan where
potatoes and vegetables were cooked, then cook longanisa until it is firm, then cut it into small pieces.
5 Fry the egg in a pan. 6 Combine longanisa, potatoes and serve beside eggs.
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Filipino Spicy Gambas
will be asked what beer you want to have it with. Personally, I just like having this with rice and ice cold Coke.”
Ingredients:
• 1 kg (2 lbs) medium prawns, peeled, heads and shells discarded. I leave the tails on. • Juice of 3-4 calamansi. This is a • Philippine lemon - equivalent to 1/2 a lemon • 1/4 cup olive oil • 7 cloves garlic, peeled and crushed • tabasco sauce or chilli flakes • salt and pepper to taste • parsley, to garnish (optional) • sliced green chili, to garnish (optional)
Photo by Muy Yum on Flickr
Contributor: Mentee from:
Monica Philippines
“I actually have some recipes I keep on my laptop for “emergency” such as food cravings. I know how to cook but sometimes get the ingredients mixed up! If you like spicy food, you should try this. The Philippines was colonized for 300 years, so a lot of our dishes are adapted from Spanish cuisine. I believe Gambas means shrimp. There is a Gambas al Ajillo - that means Shrimp in Garlic in Spanish. The Filipino Gambas is often served on a sizzling plate known as “pulutan” by people back home. This actually means appies or tapas, but if you ask for Gambas as “pulutan,” you
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Directions:
1 Marinate peeled prawns in calamansi juice for about 30 mins.
2 Heat oil in a frying pan or wok and sauté garlic until almost brown.
3 Add prawns and stir fry until fully cooked, about 2 to 3 mins. Do not overcook.
4 Season with hot pepper sauce and salt
and pepper to taste. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili. Makes about 6 servings. Cooking time maybe 10 minutes.
A Taste of the World
Borscht Russian soup Contributor: Mentee from:
Paul Russia
Ingredients: • 1 pound beef • 1 big Gold Yukon potato, cut in small cubes • 2 average carrots, grated • ½ red onion, diced • 2 beets, cut in thin sticks (julienned) • 200 grams cabbage shredded (approximately amount to be placed in the palm of the hand) • 3 tbsp tomato paste • 2 tsp 5% plain vinegar • 2-3 garlic cloves, minced • 3 bay leaves • salt • pepper • oil • cilantro or flat italian parsley
Directions:
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Meanwhile add oil to a frying pan and sauté beets (about 2-3 minutes), then add vinegar and tomato paste and cook on medium heat for 5-7 minutes.
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Add oil to another frying pan and sauté onion, add carrots and sauté an other 2-3 minutes.
Cut cooked beef into small pieces and return to the stock.
Add potatoes to the boiling stock, salt to taste.
When the stock and potatoes comes to a boil again, add cabbage and cook on medium heat for 5 minutes.
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Add beets and cook for another 10 minutes.
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Add onions and carrots.
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Add garlic.
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Take the pot from heat, close with a lid and let it stay for 15-20 minutes.
When you serve it, add sour cream and cilantro or flat Italian parsley.
Add bay leaves, salt and pepper to taste.
Place beef in a pot with water and boil for 1 hour (after water comes to boiling put heat to medium).
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Oli’s Steak
Ingredients: • • • • •
2 steaks 2 green peppers 2 tomatoes 3 tbsp oil salt to taste
Directions:
1 Put steaks in a wide Teflon frying pan
and cover them with a lid. Turn the heat on medium and let the steak cook in its own juice until most of the juice evaporates.
2 Add oil and salt. Fry steaks until they start turning pink.
Photo by FotoosVanRobin on Flickr
Contributor: Mentee from:
Ali Sayilir Turkey
“I have never written down whatever I cook, and my wife is not with me here in Canada. Nevertheless, I can write down the recipe of one of simple things that I like to cook.”
3 Cut peppers open in half and pull seeds out. Spread peppers on the bottom of the frying pan and place steaks back on top of the peppers. When peppers are tender, slice tomatoes and place them underneath peppers, so that you have tomatoes, then peppers, then steak on top.
4 Place a lid on top of the pan and cook until tomatoes are done.
5 Serve and enjoy!.
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A Taste of the World
Bounty Bars
Directions:
1 Mix together sugar, eggs and butter. 2 Add milk, flour and baking powder. 3 Bake at 350 F in a long rectangular pan
(or two smaller ones) until edges come off the sides of the pan - the cake will still look pretty light and slightly sticky to touch, but it will be baked.
4 Remove from oven, cool and cut into bars.
Ingredients for Icing:
Photo by stu_spivack on Flickr
Contributor: From:
Kristina Thongrivong Ukraine,staff Mentoring Connections ISSofBC
Ingredients for Bars: • • • • • •
440 g sugar 2 eggs 100 g butter 400 g milk 560 g flour 2 tsp baking powder
• • • • • • •
200 g butter 50 g margarine 250 g sugar 6 tbsp cocoa powder 4 tbsp milk 2 shots of vodka, brandy or rum unsweetened coconut flakes
Directions:
1 Cook butter, margarine, sugar, cocoa
powder and mil until it reaches a rolling boil.
2 Add 2 shots of vodka, brandy or rum. Mix and remove from stove.
3 Dip bars into chocolate icing and then roll in coconut flakes.
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Varenyki Contributor: Mentee from:
Dough recipe Ingredients:
3 cups of all-purpose flour, plus additional for kneading and rolling. You can mix all-purpose flour with bread flour in proportion 1:1. 1 egg 2/3 cup of a mix of water/milk/plain natural yogurt, equally proportioned. Warmed in microwave. 3/4 tsp salt
Directions:
1 Put flour in a bowl. Make a well in the
flour and add the egg, salt, and warmed up water/milk/yogurt mixture. Stir liquid in the well together with a fork, without touching the flour. Continue stirring, gradually incorporating flour into well until a soft dough forms.
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surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 5-8 minutes. Dough will be soft. Cover with plastic wrap and let rest at room temperature at least 30 minutes. Add milk, flour and baking powder.
Helen Barabash Ukraine
“My recipe goes back to my great grandma and grandma. It’s difficult to put it in writing, as it’s something you just know and feel! It was really amazing to find out that what we call Varenyki in Ukraine, Canadians call Pierogi, which absolutely different thing. But the name does not matter; it’s the taste that’s important! ”
• • • •
2 Transfer dough to a lightly floured work
Tips!
Use dough by small portions, as it is quick to dry and get more tough. Keep covered the part you don’t use at all times, roll the dough as thin as you can for better taste, and don’t boil varenyki for more than 1 min.
Cherry filling recipe:
(or any other fruits - berries, apricots)
Ingredients: • 1 kg cherries, fresh or frozen • 1 cup sugar • 2-3 tbsp flour
Directions:
1 Wash cherries and remove pits 2 Put cherries in a bowl, mix with sugar and let sit for 3-4 hours.
A Taste of the World
3 Remove any excess juice that forms in the bowl and place a teaspoon of cherries into dough.
Potato filling recipe: Ingredients: • • • • • •
5 potatoes 1 onion 1 tbsp butter 2 tbsp sunflower oil 100g dried mushrooms salt and pepper, to taste
Whoever loves bacon can add some into the filling, or on top of boiled varenyki.
Directions:
1 Boil and mash potatoes. 2 Finely chop onions, sauté in a pan
together with dried mushrooms until onions turn a light brown. Remove from heat.
3 Mix together with potatoes, butter, salt
Cheese filling: Ingredients: • • • • •
1 large egg, beaten 1/2 tsp salt 4 tbsp sugar (or to taste) 1/2 tsp vanilla extract 1 lb farmer’s cheese
Directions:
1 Mix together egg, salt, sugar and vanilla.
Add farmer’s cheese and mix thoroughly.
Toppings: For Potatoe filled Vareniki: Zazharka: Saute bacon and onion in butter and drizzle over your finished Vareniki. For fruit filling and cheese: Dust finished product with some sugar to keep from sticking and dip in sour cream.
and pepper.
4 Place a teaspoon of filling in dough
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Arepas Venezuelan corncakes Contributor: Mentee from:
Hjalmar Leon Venezuela
“Arepas were originally made by the indigenous inhabitants of Venezuela and Colombia. These small corncakes are sold in Venezuelan restaurants called areperías and are stuffed with all manner of fillings like a sandwich. In Colombia, arepas are made a little smaller and are spread with butter or topped with cheese.”
To make enough dough for six arepas, you will need:
Ingredients: • 2 cups of Harina P.A.N. flour • 2 cups of water • a pinch of salt
Directions:
1 Place 2 cups of flour in a mixing bowl.
Add a pinch of salt and mix through with clean dry hands.
2 Measure 2 cups of warm water and pour into flour. Knead together the flour
and water with your hands until the mixture is thoroughly blended and there
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are no grainy lumps. If the is too soggy and sticks to your fingers, add more flour. If it is too dry, add water. The perfect dough should roll easily into a large ball without cracking.
3 Break off a fistful of the dough and roll it
into a ball in your hands. Then pat it and turn it in your hands until it’s about ½ inch thick and about 3-4 inches across. It should have the classic flying saucer shape now. Make as many arepas as you wish to cook. If any dough is left over. wrap it in plastic - to keep in the moisture - and place in fridge. It will keep for 3-4 days.
4 Heat a little oil in a heavy frying pan or
griddle, and when hot, add the arepas - as many as will comfortably fit in the pan. The idea is to give the arepas a crunchy exterior or “una cara,” (literally “a face,”,as they say in Venezuela) so don’t turn the heat up too high. When the arepas are brown on one side, turn over. The whole process should not take longer than 10 minutes.
5 Preheat oven to 250 ºF. When arepas
have been browned in the pan, reduce oven to 200 ºF. Place arepas on a baking tray at the top of the oven for 15-20 minutes. When ready, they should sound hollow when tapped with a knife.
A Taste of the World
6 Serve with butter and grated cheese,
scrambled eggs, black beans, ham, hot sauce and anything else you want to fill them with.
Tips!
The trick is to make an incision in the arepa - slicing through the middle but not going all the way - and then open it up like a pocket for the filling.
Photo by amishrobot on Flickr
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Quesillo
us, the Quesillo will always remind us of her. Enjoy! ”
Ingredients: • 1 can condensed milk • 6 eggs, yolkes only • 1/2 tsp vanilla • 1 tbsp rum • 1 can evaporated milk To prepare the caramel: • 1 1/2 cup sugar • 1/2 cup water
Directions: Photo by modulor on Flickr
Contributor: Mentee from:
Karen Ordaz Venezuela
“Here is my recipe, for those who like sweets...like me!. This dessert is originally called Quesillo (Venezuelan name). In other countries, it’s called Creme Caramel. This recipe means a lot to me, as it was made by my grandmother for family members’ and close friends’ birthdays. Everyone would be waiting for the moment to blow out the candles of the cake, and start eating the Quesillo. This dessert was more expected than a birthday cake at our birthday parties. Even though my grandmother is no longer with
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1 Preheat oven to 350ºF. 2 In the meantime, pour the sugar and
the water together into a pot, and heat on low (do not remove). Eventually, the sugar will melt and its color will change to brown. After the sugar is completely melted, pour the caramel into an aluminium container with a lid.
3 In the blender, mix the other ingredients, and pour the mix into the container with the caramel. Close the lid and place the aluminum container into a larger one, and fill with water until the aluminum container is completely covered
4 Cook in the oven for approximately 45 minutes, remove and serve.
A Taste of the World
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