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AAPI
ASIAN AMERICAN PACIFIC ISLANDER
EMPLOYEE ENGAGEMENT GROUP
Cookbook
Honoring AAPI month with delicious
food that crosses cultures
May 2021
COOKBOOK
A Message from our D&I Council Chair
Dear DTRA Teammates,
When the members of the Asian
American and Pacific Islander (AAPI)
Employee Resource Group (ERG)
approached me to provide the
introduction for the first-ever DTRA Asian
American and Pacific Islander Cookbook,
I was honored and thrilled to contribute
in a meaningful way. Much of Asian
and Pacific cultures and traditions are
centered around the delicious cuisine,
and we are more than happy to share
Brig Gen John R. Edwards our special and coveted “secret” family
Director, Nuclear Enterprise
recipes with you.
This year’s theme of “Advancing Leaders through Purpose-Driven
Service” fits in perfectly with our plans to serve all the amazing
civilian, military, and contractors that comprise the DTRA workforce
by providing you with this very special AAPI Cookbook.
For the past two months we have solicited all DTRA employees to
contribute their favorite Asian and Pacific recipes, so these special
recipes not only represent your AAPI ERG, this is a compilation of
all of your efforts. Many of you shared personal stories behind
the recipes, showcasing a special relative, a time-honored family
tradition, or how you served in the Asian-Pacific region and learned
about the local foods during your military or civilian assignments
overseas. This is a wonderful conglomeration of love, teamwork,
and celebrating our diverse cultures.
I hope you will enjoy these stories and give the recipes a try. As
an American with Asian heritage, I am proud to be a part of DTRA,
serving you with purpose, and being your advocate each and every
day.
Sincerely,
Brigadier General John R. Edwards
3
AAPI EMPLOYEE RESOURCE GROUP
Contents
A MESSAGE FROM ONE OF OUR SPONSORS ................... 2
BEVERAGES AND SPIRITS .................................................. 5
LT Juba Dalgona (Korean Whipped Coffee) ......................6
Filipino Fiesta Punch ...........................................................7
Korean Banana Milk (Banana Uyu) ...................................8
APPETIZERS & SIDES .......................................................... 9
Bengali Vegetable Rice Pulao (Pilaf) ..................................10
Japanese Gyoza ...................................................................11
Dakgangjeong (Korean Fried Chicken with Soy Sauce) ..12
Gina’s Fruit Salad .................................................................14
Lumpias (Filipino Egg-Rolls)................................................15
Korean Corn Cheese ...........................................................16
Lumpiang Sariwa (Meat and Vegetable Rollz ...................17
Korean Man Du “Dumplings” .............................................18
Mom Nena’s Atchara...........................................................20
Filipino Pancit.......................................................................21
Pandesal Bread....................................................................22
Lumpia (Filipino Eggroll) .....................................................23
Quick Korean Oi Kimchi (Cucumber Kimchi)....................24
Vietnamese Baked Fish Summer Roll ...............................
(Goi cuon ca nuong/hap) ....................................................26
Hawaiian Pickled Mango ....................................................28
MAIN COURSE & SOUPS .................................................... 29
Beef Steak (Tagalog Recipe) ...............................................30
Beef Tri-Tip with Pacific Rim Marinade .............................31
Bulgogi Burgers ...................................................................32
Chicken Adobo.....................................................................33
Dad Joe’s Chicken & Pork Adobo .......................................34
Korean Galbi (BBQ Beef Short Ribs)..................................35
4
COOKBOOK
Filipino Pancit (rice noodles) ..............................................36
Haning’s Ants in a Tree (Ma Yi Shang) Shu ......................37
Garlic Pork Meatball with Bok Choy Soup ........................38
Hawaiian Kalua Pig ..............................................................40
Hawaiian Marinade .............................................................41
Japanese Chicken Curry (Kare Raisu) ................................42
Korean Beef Bulgogi ...........................................................44
Korean Beef Stew “Galbi Jeem” ..........................................45
Korean New Year’s Rice Cake Soup “Tteok Guk” .............46
Luau Stew .............................................................................47
Military Base Stew (Budae Jjigae) ......................................48
Misoyaki Butterfish .............................................................49
Mochiko Chicken .................................................................50
Pancit Canton.......................................................................51
Okinawan Salmon Mirin-zuke ............................................52
Pineapple and Tomato Soup .............................................
(Samlar Machuu Pengpa’h Ning Mnoa’h) .........................54
Sesame Seared Tuna and Spinach Salad .........................55
Sinigang (Sour Meat Stew) .................................................56
Thai Curry Hot Pot ...............................................................57
Thai Pineapple Fried Rice (Vegetarian option) .................58
Pancit (Stir-fried Noodles) ..................................................60
Hawaiian Shoyu Chicken ....................................................62
DESSERTS ............................................................................ 63
Gina’s Banana Lumpia (Turon) ..........................................64
Filipino Puto .........................................................................65
Ginataang Mais (Sweet Rice Corn Dessert) ......................66
Magnolia Ice Cream ............................................................67
Mango Cake .........................................................................68
Royal Bibingka .....................................................................69
Leche Flan (Filipino Custard) ..............................................70
Vietnamese Fruit Mix Dessert ...........................................71
Gina’s Simple Halo Halo (one serving) ..............................72
5
AAPI EMPLOYEE RESOURCE GROUP 6
COOKBOOK
BEVERAGES
AND SPIRITS
7
AAPI EMPLOYEE RESOURCE GROUP
LT Juba Dalgona (Korean Whipped Coffee)
While everyone was stuck at home
BEVERAGES AND SPIRITS
bored during the pandemic, this
delicious fluffy and sweet drink
became an internet sensation.
I first heard about this from my co-
worker LT Warren Juba who asked
me if I had tried it. Intrigued, I
looked it up and gave it a try.
Its so easy to make…mix equal parts
sugar, coffee, and water, whip up
and enjoy over cold milk. Mmmmm!
AUTHOR:
Diana Kuhn, NE
INGREDIENTS
• 2 Tbs granulated
sugar
INSTRUCTIONS
• 2 Tbs instant coffee • In a medium bowl, combine
sugar, coffee, and water.
• 2 Tbs cold water Using a hand mixer or a whisk,
vigorously whisk until mixture
turns silky smooth and shiny,
• Ice, for serving
then continue whisking until
it thickens and holds its lofty,
• Milk, for serving foamy shape. (If whisking
by hand, it will take 8 to 12
minutes to get to optimal
fluffiness.)
• Fill a glass most of the way full
with ice and milk, then dollop
and swirl the whipped coffee
mixture on top, mixing before
drinking, if desired.
8
COOKBOOK
Filipino Fiesta Punch
BEVERAGES AND SPIRITS
AUTHOR
Col Christine
Enriquez, HR
INSTRUCTIONS INGREDIENTS
• Combine the juices. • 6 c. pineapple juice
• Boil water, sugar, spices
together for five minutes. • 3 c. orange juice
• Cool and strain out spices.
• 1 c. lemon juice
• Add spiced syrup to juices. Chill
thoroughly.
• 1 c. sugar
• At serving time, pour in ice-cold
ginger ale.
• 24 whole cloves
• For Adult parties - you may
choose to pour in ½c. light • 4x 3 inch sticks
colored rum. However, joyful,
cinnamon
daytime Filipino Fiestas include
happy children- so we usually
do not use alcohol. • 3 bottles ginger ale
• Garnish with tiny slivers of
apple, orange slices and
maraschino cherries and this
festive punch serves 30 cups.
9
AAPI EMPLOYEE RESOURCE GROUP
Korean Banana Milk (Banana Uyu)
Cuisine: Korean
BEVERAGES AND SPIRITS
You can buy Binggrae’s
popular Banana Flavored Milk
Drink at H-Mart or make this
healthier version in your own
home!
AUTHOR:
Kimberly Denz, SI
INGREDIENTS INSTRUCTIONS
• 1 ripe banana, sliced • Combine all ingredients in a
or broken into pieces blender and blend on low (this
reduces the froth and foam).
• 1/2 cup regular milk • Continue to blend until no
banana chunks remain and the
• 1/2 cup water consistency is smooth.
• Serve immediately, as this
• 1/2 tablespoon recipe separates and the
honey or maple consistency isn’t the same after
syrup refrigeration.
• To make it vegan, omit the
• 1/4 teaspoon of pure regular milk and water and use
vanilla extract 1 cup unsweetened soy milk
(or other non-dairy milk) and
1 tablespoon of coconut oil or
condensed coconut milk.
• Tip: To further reduce the froth
and foam, use a frozen banana!
Really blend it well since this
is banana milk, not banana
smoothie!
10COOKBOOK
APPETIZERS &
SIDES
11AAPI EMPLOYEE RESOURCE GROUP
Bengali Vegetable Rice Pulao (Pilaf)
Atia, my neighbor, shared
her family recipe with me.
Growing up, Atia’s mother
would make this dish in
a pressure cooker. She’s
APPETIZERS & SIDES
adapted the recipe to make
on a stove top - just be sure
to use a proper heavy bottom
pot for cooking rice.
AUTHOR:
Kimberly Denz, SI
INGREDIENTS
INSTRUCTIONS
• 2 cup basmati rice (uncooked
and rinsed) • Add oil or ghee to the pot. Once it’s
• 2 cups vegetables (carrots, hot add all the whole spices (cumin
beans, peas, potato - whatever seeds, bay leaf, cloves, cardamom,
you like or have on hand) cinnamon stick, and star anise).
• 1 medium onion, thinly sliced Sauté for few seconds until fragrant.
• 1/2 tablespoon ginger, minced • Add the ginger, garlic, and green
• 1/2 tablespoon garlic, minced chilies; sauté until fragrant.
• 2 green chilies, finely chopped • Add onions and sauté for 2-3
• 2 tablespoon mint leaves minutes, stirring until they turn soft
(optional) and light brown.
• 2 tablespoons cilantro, • Add vegetables, mint (optional),
chopped and cilantro; cook for another 2-3
• 3 cups water (according to rice minutes.
instructions) • Add the water and deglaze the pot
• 1 tablespoon lime juice to remove any bits from the bottom
• 2 tablespoon cooking oil or of the pot.
ghee • Add the basmati rice; salt to taste
• 1 teaspoon cumin seeds and stir to mix everything well.
• 2 bay leaf • Bring the rice to a boil, then reduce
• 2 whole cloves the heat to low and cover. Cook
• 2 whole cardamom on low until all the water has
• 1 inch cinnamon stick evaporated, about 15 minutes.
• 1 small star anise • Turn off the heat and let steam for
• Salt and pepper, to taste 5 minutes. Uncover, fluff gently with
a fork.
12COOKBOOK
Japanese Gyoza
This is one my favorite things
to make with my family when
we’re all together because we
really do work together to wrap
ALL the gyoza (although my
APPETIZERS & SIDES
dad just supervises). My Mom
recently told me that she would
always add extra cabbage to
her gyoza when my siblings and
I were younger as it was the
only way she could get us to eat
INSTRUCTIONS vegetables.
• Combine cabbage and 1/2 tsp AUTHOR:
salt in a small bowl, then set
Michele Schriml, OB
aside for 20 minutes to allow
the cabbage to wilt slightly. INGREDIENTS
• Place remaining Filling
Filling:
ingredients (including remaining
1/2 tsp salt) in a large bowl. • 1 ½ cups green cabbage,
Squeeze out any excess water very finely chopped
from the cabbage and add to • 1 tsp salt, separated
the bowl. • 1 lbs ground pork
• Use your hands to mix the • 1 cup garlic chives/Nira
Filling. (finely chopped)
• 1 garlic clove, crushed
• Sprinkle a baking tray with 1 tsp
• 1 tsp grated ginger
of cornstarch / cornflour.
• 1 tsp sesame oil
• Place 1 gyoza wrapper on your • 1 tbsp cornstarch/corn
palm (left hand for right-handed flour
people). Dip your finger in water
• 2 tsp soy sauce
and run it around the edge of
half the gyoza wrapper (to seal). Gyoza:
• Place 1 slightly heaped tbsp • 1 tsp cornflour (cornstarch)
of Filling on the wrapper. Fold – for the tray
wrapper over and use your • 40 – 45 gyoza or wonton
right hand assisted by your left wrappers
hand thumb to create 4 pleats. • 3 tbsp vegetable oil (or
Press to seal and place on the other cooking oil)
tray. Repeat with remaining
wrappers.
13AAPI EMPLOYEE RESOURCE GROUP
Dakgangjeong (Korean Fried Chicken
with Soy Sauce)
Cuisine: Korean
APPETIZERS & SIDES
Over time, my mom has
reduced her fried chicken
recipe down to a few common
ingredients. The most
important is the potato starch,
which is required to create that
signature crispiness that stays
crunchy for hours. You can
make this as boneless wings
or chicken nuggets by using
bite-sized pieces of skinless,
boneless chicken breasts and (Generic image - not actual)
thighs. Here, the gochujang is
optional to make the recipe
AUTHOR:
more accessible (though it’s a
must in my family – the spicier, Kimberly Denz, SI
the better!).
INGREDIENTS
• 2 pounds chicken • ¼ cup light brown sugar
wings, cut at joints,
wing tips discarded • ¼ cup soy sauce
• 1 cup potato starch • ¼ cup gochujang
(optional)
• 4 cups vegetable oil,
divided • 5 medium garlic cloves,
thinly sliced
• 2 small jalapeños,
stemmed and thinly
sliced (reserve some
for garnish)
14COOKBOOK
INSTRUCTIONS
• Working in batches, toss • Combine jalapeños, brown
together wings and starch in sugar, soy sauce, garlic,
a large bowl to evenly coat, gochujang (optional) and
shaking off any excess. remaining ½ cup oil in a
APPETIZERS & SIDES
medium skillet. Cook over
• Repeat the process, working medium-high, stirring
in batches, to coat all wings a occasionally, until oil
second time. begins to bubble (about 2
minutes).
• Evenly layer the wings on a
wire rack or cookie cooling rack • Place about 5 wings in
placed on a large baking sheet. sauce in skillet (do not
Let the wings stand at room over-crowd the skillet);
temperature until the starch toss constantly using
begins to appear wet (about 15 tongs until wings are deep
minutes). golden brown and fully
coated (about 30 seconds).
• Heat 3 ½ cups oil in a large high-
sided pan over medium-high
until a deep-fry thermometer
registers 350°F, adjusting
heat as needed to maintain
temperature.
• Working in batches, fry the
wings, turning often, until light
golden brown (about 3 to 4
minutes). Drain the wings on a
baking sheet lined with paper
towels.
• Continuing to work in batches,
return fried wings to hot oil;
fry, turning often, until golden
brown (about 2 minutes).
Return the double-fried wings
to the baking sheet lined with
paper towels.
15AAPI EMPLOYEE RESOURCE GROUP
Gina’s Fruit Salad
APPETIZERS & SIDES
AUTHOR:
Gina Nichols, AL
INSTRUCTIONS
• Drain mixed fruit overnight
• Add Whip cream to mixed
INGREDIENTS fruits and mini marshmallow
• 1 cup mini and fold to combine
Marshmallow • For best presentation transfer
(optional) to Trifle glass bowl (see
photos)
• 1 (15oz.) can Fruit
cocktail (very cherry)
• 1 (15oz.) can
Pineapple tidbits
• 1 (15oz.) can Peach
(for garnish)
• 2 (15oz.) cans Mango
(diced)
• 2 (15oz.) cans
Mandarin orange (no
added sugar)
• 2 tubs8oz. Cool Whip
(extra creamy)
• Fresh Cherries and
Strawberries for
garnish
16COOKBOOK
Lumpias (Filipino Egg-Rolls)
AUTHOR
Cristina Dixon, HR
INGREDIENTS
APPETIZERS & SIDES
• 1 lb ground pork
• 6 garlic cloves, minced
• 1 lb ground beef
• 2 Tbsp soy sauce
• 3/4 cup shrimp, finely
chopped
• 1/4 Tspn Salt and 1/4 Tspn
Pepper
• 1 cup water chestnut, finely
chopped
• 1/2 Tspn Chicken Bouillon
• 1/2 cup green beans,
julienne sliced
• 2 packs egg roll (lumpia)
wrappers
• 1 carrot, finely chopped
• 2 – 3 Tbsp corn starch
INSTRUCTIONS • 1 medium onion, finely
• Prep first. chopped
» Clean, shell and deveine shrimp, • Vegetable oil for frying
finely chop in food chopper or
processor, put in a bowl. • Carefully separate the lumpia
» Finely chop water chestnut, put in wrappers and in a small
a bowl. microwavable bowl, put cornstarch
» Clean and julienne slice the green with water into a slurry, then
beans, put in a bowl. microwave cook for about 30
» Peel, clean and chop carrot in seconds into a pasty mixture—this
food processor, put in a bowl. will be used to bind the ends (some
» Clean onion and chop in food people use egg as a sealer).
processor, put in a bowl. • On a clean surface, lay one wrapper
» Peel garlic cloves, chop in food and put about a Tablespoon of meat
processor, put in a bowl. mixture on the wrapper, roll and
• In a large mix the ground pork, beef, wrap, folding the ends inside, use
shrimp, water chestnut, green beans, the cornstarch paste on the ends to
carrots, onion, garlic and soy sauce, 1/4 seal. Once done, place in a gallon
Tspn salt and 1/4 Tspn ground black size freezer bag and flash freeze (up
pepper—mix well. to 4-6 months).
• (To taste test—use microwave-safe • When ready, fry in a fryer or shallow
dish, put a Tablespoon of the meat pan in vegetable oil. Cook until
mixture, press into a small patty and golden brown like french fries. Serve
microwave on high heat about 30 with variety of sauces: mixture of
seconds, cool and taste—add more or vinegar, a smashed garlic clove,
less salt and pepper or 1/2 Teaspoon salt and pepper, sweet and sour
chicken bouillon. Once satisfied, set chili sauce, or spicy filipino banana
meat mixture aside. ketchup. 17AAPI EMPLOYEE RESOURCE GROUP
Korean Corn Cheese
This dish is part appetizer,
part side dish. Traditionally
this is an appetizer to
accompany drinking beer with
friends. At my home, I use
APPETIZERS & SIDES
this recipe as a side dish to
accompany a fish or chicken
entrée. It’s a combination of
both sweet and savory and
my kids love it!
AUTHOR (Generic image - not actual)
Diana Kuhn, NE
INGREDIENTS INSTRUCTIONS
• 1 can sweet yellow • Heat butter in an oven proof
corn kernels, drained skillet (cast iron works best) on
medium.
• 1 can sweet white
corn kernels, drained • Add diced onion and sweet
red pepper until onion is
• ¼ cup sweet red
translucent.
pepper, seeded and
diced • Combine all 3 cans of corn,
with sauce ingredients in skillet
• ½ cup diced Vidalia and saute for 1-2 minutes.
onion
• Spread the shredded
• 1 cup shredded mozzarella cheese on top
mozzarella cheese evenly and place in oven on
Sauce: broiler setting uncovered to
• 1 Tbs butter melt cheese and lightly brown.
• 2 ½ Tbs mayonnaise • Be careful to watch carefully
• ½ Tbs sugar as the cheese will burn quickly.
Enjoy!
• ¼ to ½ tsp crushed
red pepper flakes
(mild or spicy)
• Salt & pepper to
taste
18COOKBOOK
Lumpiang Sariwa (Meat and Vegetable Rollz
Lumpia is a favorite “rolled”
dish made many different ways
in the Philippines. You can find
both savory and sweet options
on almost any restaurant menu
APPETIZERS & SIDES
while on the islands. The dish
is served fried or freshly rolled.
This recipe is for a freshly
rolled lumpia. One can eat it by
itself or paired with hot rice.
AUTHOR:
LtCol Bill Lussier (OB) and
Cristina Lussier (SI)
INSTRUCTIONS
INGREDIENTS
• Brown ground pork using the
cooking oil in a medium pan. Drain • ½ lb ground pork
oil and place meat to the side. In • ½ cup shelled shrimp,
the same pan, saute garlic until chopped
brown and onion until transparent. • 3 cups coarsely-shredded
Drop in the shrimp and the pork, cabbage
mixing together with the garlic and
onion for about 5 minutes. Add the • 1 onion finely chopped
green beans, carrots, cabbage and • 3 gloves garlic, minced
cook for an additional 5 minutes. • 1 cup finely diced carrots
Add all remaining ingredients until
• 1 cup green beans, french-
vegetables are crisp and tender.
cut
Remove from heat, drain any
excess liquid/oil by placing mix in a • ½ cup celery finely chopped
colander. Set aside to cool. This is • 2 tablespoon soy sauce
your lumpia filling. • 3 tablespoon cooking oil
• To wrap, carefully separate the
• 2 tablespoons chunky
lumpia wrappers one at a time onto
peanut butter
a plate (this recipe will make 8-10
servings). Once the wrapper in on • 1 cup water
the plate, place a single 5” leaf lettuce • Salt and pepper to taste
on one side of the wrapper. Scoop • Lumpia wrappers
a mixture of your filling on top of
• Leaf lettuce, washed/
the lettuce leaf evenly. Fold and roll
trimmed and separated
carefully to form a cylindrical tube
into single 5” long pieces
with one end closed. Serve at room
temperature.
19AAPI EMPLOYEE RESOURCE GROUP
Korean Man Du “Dumplings”
AUTHOR:
Diana Kuhn, NE
When I was growing up in Los
APPETIZERS & SIDES
Angeles in the early 1970s,
there were very few Korean
families around and Korean
cooking was not as well known
by Americans as it is now. My
Mom used to make Man Du, a
type of Korean dumpling, for
her work pot lucks. It was such
a hit, she started getting orders Pan Fried Man Du
from her co-workers, sometimes
for as much as 500 man du. It would take a combined effort of
my Mom, my 3 Aunts and myself to complete the order. We had
a saying after that, “Man Du brings people together.” Now you
can buy Man Du pre-made at most Asian markets in the freezer
section, but the home made version is still the best and you
don’t want to miss out on the valuable family time it provides.
INGREDIENTS
Filler: taste: bean sprouts, zucchini,
• 1 lb ground beef or pork (or cucumber, kim chi, as long as it
mixture) is finely diced and doesn’t water
down the meat mix)
• 1/2 cup finely diced onion
• 1/2 cup finely diced carrot Wrapper:
• 1/2 pkg firm tofu (do not • 1 pkg Won ton wrappers (in
add water that tofu is pkgd produce section of most grocery
in) stores)
• 1 tsp salt • 1 egg white
• 1 tsp pepper
Dipping Sauce:
• 1 egg yolk (save egg whites
for wrapping man du) • 4 Tbs soy sauce
• (Almost any vegetables • 2 Tbs vinegar
can be added to the • 1 tsp crushed red pepper
meat mixture to suit your
20COOKBOOK
INSTRUCTIONS
• Mix together Filler ingredients Cooking:
above into a meatloaf type • Steamed: Line a Double
mixture, saving egg white in a boiler or steamer with a
separate shallow bowl. single layer of cleaned,
APPETIZERS & SIDES
raw cabbage leaves. Place
• Place a single won ton wrapper
Man Du on top and steam
into the palm of your hand then
for 5 -10 minutes until
drop a teaspoonful of meat
meat is cooked through.
mixture into center of wrapper.
Wrap cabbage leaf around
Be careful not to overfill the
Man Du, dip in sauce and
wrapper. There should be no
eat.
meat near the edges when you
fold and seal it. Pan Fried:
• Dip finger into egg white • Heat 3 Tbs oil until
mixture and “paint” edges of medium hot. Place Man
two sides of won ton wrapper. Du in pan and fry with a lid
Fold wrapper into a triangle and for 2 - 3 minutes turning
pinch edges together firmly to often…until just golden
seal Man Du shut. brown. Watch carefully
and turn on each side to
• Repeat until all meat mixture is avoid over cooking. Dip in
gone. sauce and enjoy.
Man Du is often enjoyed
on New Year’s Day in
Tteok Guk…see Chan
Park’s recipe!
Here is my family performing New
Year’s day (Seollal, ) formal bowing
ceremony called Sebae.
21AAPI EMPLOYEE RESOURCE GROUP
Mom Nena’s Atchara
APPETIZERS & SIDES
AUTHOR:
Cristina Dixon, HR
INGREDIENTS INSTRUCTIONS
• 1 Green Papaya, • Make brine (enough to fill 1/2
peeled, seeded, of large stock-pot. Plus more
grated brine can be made, as needed).
• Mix vinegar, brown sugar and
• 2-3 cups Brown
salt in the pot and boil. Set
Sugar aside and cool enough to
• 2-3 Shallots, sliced handle. Note brine should
into strips still have heat to slightly wilt
papaya shreds.
• 1/2 – 1 cup Salt (for
flavor) • Add all veggies to the mix,
let it sit overnight in room
• 1 Carrots, sliced temperature with a cover/lid.
rounds
• Store in refrigerator up to 4
• 2 -3 cups White months or freeze.
Vinegar or 1 – Garlic
bulb, peeled
• Filipino Cane Vinegar
• 1 Red pepper, sliced
into strips
• 1/2 cup Golden
Raisin (optional)
22COOKBOOK
Filipino Pancit
A mother-daughter
recipe and tradition.
My daughter and I
love making pancit
APPETIZERS & SIDES
and sharing it with
our neighbors and
friends.
AUTHOR
Jenny Reager, SI
daughter: SkyLa Jasmine,
Age 4
INSTRUCTIONS INGREDIENTS
Stir-fried rice noodle dish Protein
• Soak noodles according to • 1 lb pork chops / chicken /
package directions. or shrimp.
• Prep the protein and Produce
vegetables by cutting into • 2 cups Cabbage
uniform sizes. • 1/2 cup Carrots
• Heat oil in a wok or large • 6 cloves Garlic
sauté pan.
• 3 Green onions
• Add meat, yellow onion,
• 1 Yellow onion
garlic and soy sauce.
Canned Goods
• Cook 3-5 minutes or until
meat is browned. • 1 cup (any type) stock
• Season to taste with salt and Condiments
pepper. • 2 tbsp Soy sauce
• Add stock, cabbage, carrots Pasta & Grains
and green onions. • 1 (8.8 ounce) package Thai
• Cook 3-5 minutes or until vermicelli rice noodles
vegetables have softened. Baking & Spices
• Add noodles to meat and • 1 Kosher salt and cracked
vegetable mixture. Toss to pepper
combine. Oils & Vinegars
• Season to taste with salt and • 2 tbsp Canola oil
pepper.
• Serve.
23AAPI EMPLOYEE RESOURCE GROUP
Pandesal Bread
AUTHOR:
Col Eric Trias, Chief, NE
Pandesal is the bread staple
of the Philippines. It’s a sweet,
APPETIZERS & SIDES
salted airy bread roll great
by itself, with butter, cheese,
hotdog, Spam, jam, jelly, etc. It’s
also a great accompaniment to
any meal, but mostly eaten for
breakfast. Other than rice, pandesal is the most common starch
food of the Philippines. Growing up there as a kid, I distinctly
remember smelling freshly baked pandesal from my Grandma’s
oven or the nearby bakery. I knew it was time to wake up or time
for my afternoon snack. I’m so glad my wife bakes pandesal; below
is her recipe.
INGREDIENTS INSTRUCTIONS
• Mix until combined milk, butter,
• 1 cup warm milk egg, and yeast. Add in flour,
• 1/4 cup melted sugar, salt. Knead until dough is
unsalted butter smooth or use a mixer at speed 4
for 15 minutes. Form dough into
• 1 egg at room a ball and place in an oiled bowl
temperature and cover for an hour or until
doubled in size. Divide into 18
• 2 tsp active yeast small ball pieces. Pinch the seams
• 3 1/4 cup All to seal and roll under your palm
to smooth.
Purpose Flour
• Coat with breadcrumbs and place
• 1/3 cup sugar on a baking sheet. Cover and let
• 1 tsp Kosher salt rest in a warm place until doubled
in size (about an hour). Bake in
• Breadcrumbs 350 degree preheated oven for 20
minutes.
Ube Jam Pandesal Spam Pandesal Red Velvet Pandesal
24COOKBOOK
Lumpia (Filipino Eggroll)
How to make Laumpaia Auntie
Gina’s way!
Best for picky eaters and meat
lovers.
APPETIZERS & SIDES
AUTHOR:
Gina Nichols, AL
INGREDIENTS
(Generic image - not actual)
• 1 pound of
Hamburger (90% or
higher)
INSTRUCTIONS • 2 package of Italian
Sausage (Johnsonville
• Brown sausage and hamburger
sweet, mild or hot)
and drain excess oil
• 2 cups baby
• Add carrots and celery; cover
carrots(chopped in
and cook for 30 min. (or until
veggies are cooked) Strain small pieces)
excise liquid and let it cool • 2 cups celery
down (chopped in small
• Then start wrapping (fold and pieces)
roll) • 3 boxes Lumpia
• Sealed end with luke warm wrappers
water • Vegetable oil (for
frying)
• Add salt and pepper
if desired
25AAPI EMPLOYEE RESOURCE GROUP
Quick Korean Oi Kimchi (Cucumber Kimchi)
AUTHOR:
Kimberly Denz, SI
This is the first Korean recipe
APPETIZERS & SIDES
my mom taught me. I think I
was around 11 or 12 years old,
just old enough to use a paring
knife and make this as an after-
school snack with steamed rice
or as a side dish for dinner. My
mom’s tips are to use kitchen
shears on the green onions and
wear gloves to mix the sauce
and cucumbers by hand. This Cucumber Kimchi With
recipe is super easy and can be
Extra Gochugaru.
customized to your taste. For
example, you can add ginger or substitute honey for the sugar. This
recipe is vegan, though you can add fish sauce, if you’d like.
INGREDIENTS
• 2 cups seedless • 2 tablespoons roasted
cucumber, cut into sesame seeds (optional:
bite-sized pieces crush using a mortar and
(approximately 1 pestle)
English or 3 Kirby)
• 2 tablespoons Korean
• 1 tablespoon coarse hot red pepper powder
sea salt (for pickling) (gochugaru)
• 3 green onions, • 1 tablespoon white
chopped diagonally vinegar
into short strips
• ½ teaspoon sugar
• 3 small cloves of
garlic, minced • 1 tablespoon sesame oil
• Salt and pepper to taste
26COOKBOOK
INSTRUCTIONS
• Cut cucumbers to your • Add the sauce to the green
preference: either sliced into onions and cucumbers
rings, large diced, or long sticks. and gently mix until
In the photo, the cucumbers are the cucumbers are well
APPETIZERS & SIDES
large diced by cutting one-inch coated. Add salt and
slices horizontally, and then pepper to taste. Serve
cutting each of those slices either chilled or at room
vertically into four chunks. temperature.
• In a large bowl, add the • Transfer the kimchi to an
cucumbers and coarse sea air-tight glass container for
salt. Gently mix to evenly storing in a refrigerator for
pickle the cucumber, then set up to seven days.
aside for up to 30 minutes to
allow the cucumbers to soften.
Thoroughly rinse and drain the
cucumbers until they are dry
and free of salt.
• Add the green onions to the
bowl with the cucumbers.
• In a mixing bowl, create a sauce
by whisking the garlic, sesame
seeds, red pepper powder,
vinegar, sugar, and sesame
oil. Here, you can adjust the
ingredients to your liking. You’ll
see in the photo that we like to
add a lot of gochugaru! I also
use less sugar than called for in
this recipe.
27AAPI EMPLOYEE RESOURCE GROUP
Vietnamese Baked Fish Summer Roll
(Goi cuon ca nuong/hap)
AUTHOR:
Phong Nguyen,
APPETIZERS & SIDES
NE
Baked Fish
A few years after leaving my home country Vietnam, my friends and
I (four of us shared an apartment in Arlington, VA) were hungry for
some Vietnamese food. We started going through the fridge, freezer,
and pantry to find something cheap and easy to make to satisfy our
homesickness. This recipe is what we came up with. A couple of my
friends had gone fishing a few days earlier and caught some fresh
Bass. We decided to make “goi cuon ca” which means Baked Fish
Summer Roll.
I especially love goi cuon ca because everyone can roll summer roll to
your own liking and tastes by including whatever you prefer inside and
its yours to eat! Choose whatever fish you like Bass, Cod, Cat fish, etc.
Its best to choose one without a lot of small bones. The beauty of this
recipe is anything goes. So to make a long story short, give it a try…you
will have a lot of fun making it and you can have it any time.
INGREDIENTS
• Fileted, cooked fish • Lettuce
• 1 pkg Banh Trang Rice • Julienne Sliced cucumber
paper • Mint
• (you can find this at Asian • Cilantro
markets or even Walmart)
INSTRUCTIONS
• Set all of the ingredients in the middle of your work space so that everyone
can reach them. The fish, vegetables, rice paper and a dipping sauce (fish
sauce) and a plate deep enough to have some water and big enough to fit a
sheet of rice paper.
28COOKBOOK
• Here we go:
• Get a sheet of rice paper. Submerge it in the bowl of water, very very quickly
pick it up and lay it flat on your plate.
• As shown below, start filling with veggies and fish on the wet (moist) rice
paper, (be careful to remove fish bones if you find any, please take them out)
• Note in the enclosed photo that I left the rice paper writing for reference so
you can see approximately where the veggies and fish will be placed in relation
to the rice paper.
APPETIZERS & SIDES
• From left, fold up as close to the veggies and fish then do the same on the
right side. At the bottom fold in and up with a little bit of pressure and keep on
rolling upward to the end….you made it!
• Side note: You do the rolling just like a burrito wrap but smaller. And it looks
something like this:
• Here is my fish sauce.
• Get an empty jar , like a spaghetti sauce jar(24 ounces) and add the
following:
• Squeeze juice of 2 limes (or more to your taste) (do not substitute lemons
because it will not taste right)
• 2 Tbs of sugar
• Fill the jar with water (cold, hot, or warm) up to 2/3 (more or less to your
taste)
• By the way those steps above is how to make Vietnamese lemon juice or
Vietnamese Lemon soda if you replace water with sparkling water. Anyway
back to fish sauce, continue with the last 2 steps below.
• Smash about 3 pieces of garlic and chop into small pieces to add to jar (do
not chop too much or it will kill the flavor)
• Finish it up with the fish sauce. Add fish sauce until it is ½ way to the top
from the water line. Taste and add more fish sauce if needed.
• Extra- if you want it a little spicy, you can get 1 or 2 of Vietnamese peppers
(small tiny one), chop ithem up and throw in to the jar. Be really carefull
because they are really hot.
• The secret if you have never had fish sauce before is that you can stop
at step #6 (half way to the top with fish sauce from water line). A non
diluted fish sauce bottle that you buy from the store has a very strong
smell.
• Your jar of diluted fish sauce can be kept in the fridge for use later. Also
you can keep the non diluted one in the pantry if you keep the outside nice
and clean for a long while.
• I really believe that everyone has their own unique taste and no two are
alike. Some like their foods a little more salty while some would like less
while others prefer more sweet. So I do not have the exact measurements
for the perfect dipping sauce but this is the way that I make it. The beauty
of my way is you can adjust to your own taste while making it. Finally, one
last interesting thing to share is that fish sauce tastes differently depending
on what you are eating it with. Amazing, don’t you think?
29AAPI EMPLOYEE RESOURCE GROUP
Hawaiian Pickled Mango
APPETIZERS & SIDES
AUTHOR
Samantha Duell, NE (Generic image - not actual)
INGREDIENTS INSTRUCTIONS
• 1 C water • Mix all ingredients in a small
pot and boil until sugar
• 1/2 C Balsamic dissolves.
vinegar • Cool to room temperature.
• Place mangoes in quart size jar
• 1/4 C sugar (or any good sealing container).
• Pour sauce over mangoes, seal
• 2 tsp. kosher salt with lid and refrigerate 8-12
hrs.
• 3 green mangos,
peeled and sliced
30COOKBOOK
MAIN
COURSE &
SOUPS
31AAPI EMPLOYEE RESOURCE GROUP
Beef Steak (Tagalog Recipe)
MAIN COURSE & SOUPS
AUTHOR:
Tess Wuerthner, AL
INGREDIENTS INSTRUCTIONS
• 1 1/2 lbs. beef sirloin • Marinate beef in soy sauce,
thinly sliced lemon (or calamansi), and
ground black pepper for 1
• 5 tablespoons soy hour.
sauce • For best result marinate
overnight.
• 4 Calamansi (Filipino
lime or 1 lemon) • Heat cooking oil in a pan then
pan-fry half of the onions until
• 1/2 tsp ground black soft. Set aside for garnish.
pepper • Sauté garlic and remaining
onions until soft. (Add oil if
• 3 cloves garlic needed)
minced • Add remaining marinade and
• 3 pieces yellow onion water then bring to a boil.
sliced into rings • Add beef. Cover and simmer
until meat is tender. Add water
• 4 tablespoons as needed.
cooking oil • Season with ground black
pepper and salt to taste.
• 1 cup water Garnish with pan-fried onions.
• Pinch of salt • Transfer to a serving plate.
Serve with rice.
32COOKBOOK
Beef Tri-Tip with Pacific Rim Marinade
MAIN COURSE & SOUPS
AUTHOR:
Teresa Kless, SI
(Generic image - not actual)
INSTRUCTIONS INGREDIENTS
• Trim excess fat from meat. • 1 1/2 - 2 pounds beef
Combine remaining ingredients tri-tip
excluding sesame seeds.
Place meat and marinade in • 4 green onions,
covered glass dish or plastic
sliced
bag. Refrigerate 6-8 hours or
overnight. Remove meat from
marinade. Grill over medium • 1 cup soy sauce
coals, turning occasionally,
about 30-35 minutes for rare • 3 tablespoons
meat, or to desired doneness. sesame oil
• Remove from grill; tent with • 1 tablespoon each
foil for ten minutes. Cut cross- sugar and chopped
grain into thin slices. Place on fresh ginger
a serving platter; sprinkle with
sesame seeds. Serves 6.
• 4 cloves garlic
crushed
• 1 teaspoon toasted
sesame seeds
33AAPI EMPLOYEE RESOURCE GROUP
Bulgogi Burgers Serve bunless with rice and kimchee or with sliced
cabbage on a hamburger bun with Thousand Island
(mild) or Sriracha Mayo (spicy).
AUTHOR:
MAIN COURSE & SOUPS
Diana Kuhn, NE
I first tried Bulgogi Burger when
I went to HMart (Korean Grocery
chain) and they were giving out
cooked samples on a toothpick to
lure you into buying it. Of course
it worked! Since then, I’ve reverse
engineered my own version of
the recipe which is pretty close.
When you want Bulgogi but don’t
have the time to marinate a INSTRUCTIONS
couple hours, this recipe is close
in taste and still satisfies. • Mix all ingredients in a large bowl.
Divide into equal portions and
form into hamburger patties. Be
INGREDIENTS sure to flatten them out a little
• 2 lbs Lean ground otherwise they will not cook all the
beef way through. If you’re using 93%
lean ground beef or more, burgers
will not shrink very much. Pan-fry
• 2-3 green onions, (or grill outside) in a large skillet over
chopped (discard medium-low heat until browned.
white tops) Check with a thermometer inserted
in the middle of the burger, they
• 1/4 cup mirin should read at least 145 degrees.
(Japanese sweet Serve without bun with rice and
wine) kimchee or serve with a garlic
toasted bun and either Thousand
• 4 Tbs Soy Sauce Island dressing for a milder burger
or with Sriracha mayo for a spicy
kick. Serve with tempura fried green
• 1 Tbs sugar beans or asparagus.
Sriracha mayo:
• 2 tsp black pepper
• ½ cup mayonnaise
• 1 Tbs sriracha sauce
• 1 tsp salt
• Mix mayo and sriracha sauce in
a small bowl. Add more mayo if
its too spicy or add a few drops
sriracha to add more heat.
34COOKBOOK
Chicken Adobo
Cuisine: Filipino
MAIN COURSE & SOUPS
Serves 4
AUTHOR:
MAJ Matt Schleupner, OB
(Generic image - not actual)
INSTRUCTIONS INGREDIENTS
• Combine soy sauce, chicken, • About 2 lbs of
and garlic into bowl. Mix. chicken thighs
Marinate the chicken for at least deboned and cut into
2 hours. pieces
• Heat a cooking pot and pour in • 3-4 bay leaves
the cooking oil
• 8 tablespoons of soy
• When the oil is hot pan fry the sauce
chicken for 2 mins per side
• 4 tablespoons of
• Pour in the rest of the marinade white vinegar
including all the garlic. Add the
water and bring to a boil • 5 cloves of garlic
crushed
• Add the bay leaves and whole
peppercorns. Simmer for 30 • 1.5 cups of water
mins until tender
• 3 tablespoons
• Add vinegar. Stir and cook for cooking oil
10 more mins.
• 1 teaspoon of sugar
• Put in sugar and salt. Stir and
turn off heat. Serve hot. • Salt and peppercorns
to taste
• Cu sinceritate/Cordiali saluti
35AAPI EMPLOYEE RESOURCE GROUP
Dad Joe’s Chicken & Pork Adobo
MAIN COURSE & SOUPS
AUTHOR
Cristina Dixon, HR INSTRUCTIONS
INGREDIENTS • In a large non-stick pan, par-boil 2lbs
pork with 1 garlic clove smashed
• 2 lbs chicken and 1 bay leaf on medium heat, stir
drummettes occasionally until water is rendered
out, place in a bowl. Then in the
• 1 tbsp ground black same pan, par cook 2lbs chicken with
pepper 1 garlic clove smashed and 1 bay
leaf on medium heat, until water is
• 2 lbs country pork, rendered out, stir occasionally. In a
cubed large measuring cup or bowl combine
• 1 ½ cup low-salt soy the soy sauce, vinegar, sugar, garlic
powder and black pepper—taste—if
sauce you prefer more sour, sweet or
• 1 ½ cup white saltier taste, add a little more of the
vinegar ingredient. Once satisfied with sauce,
add black peppercorn to the sauce,
• 4 tbsp garlic powder then in the same pan, add the par
cooked pork with the par cooked
chicken with the sauce, and the
• 3/4 cup sugar remaining garlic and bay leaf, simmer
• 4 bay leaf and stir occasionally for about 30-45
minutes. Serve with white steamed
• ½ tsp black rice.
peppercorn *As a child, the peppercorn was a bit
spicy for my liking, and you can’t always
• whole garlic, see it in the cooked dish to remove
smashed, rough it—but you can adjust by substituting
chop the black peppercorn with more ground
black pepper. Now I add about half
peppercorn and half ground pepper.
36COOKBOOK
Korean Galbi (BBQ Beef Short Ribs)
Galbi is one of the more
popular Korean dishes. It’s a
MAIN COURSE & SOUPS
must have entrée for family
gatherings! Fun fact: “Galbi” is
the Korean word for ribs and
to really get the best flavor,
marinate overnight and cook
over a charcoal fire BBQ. You
can enjoy Galbi simply with a
bowl of rice!
AUTHOR:
Sue Yu, SI
INSTRUCTIONS
INGREDIENTS
• Rinse the ribs to wash off bone
dust and soak the ribs in COLD • 3 pounds of LA style
water for 20 mins to remove beef short ribs
the blood. • 1 cup Soy Sauce
• Mix all marinade ingredients • ½ cup Water
well. Marinate the meat for 3-4
hours (the longer you marinate • 1 cup brown sugar
the ribs, the better they’ll taste!) • 2 tablespoon Honey
• Preheat the grill over medium (optional)
heat. Grill the short ribs 3-4 • 1 teaspoon minced
minutes on each side. ginger
• Garnish with chopped scallion. • 5 tablespoons
ENJOY! minced garlic
• 1 Onion, peeled and
finely grated
• 1 tablespoons Ginger
• 1 Asian pear, peeled
and finely grated
• 2 tablespoons
Sesame oil
• ¼ teaspoon Black
pepper
37AAPI EMPLOYEE RESOURCE GROUP
Filipino Pancit (rice noodles)
MAIN COURSE & SOUPS
AUTHOR:
Tess Wuerthner, AL (Generic image - not actual)
INGREDIENTS INSTRUCTIONS
• 1 Package (8-12 oz) Rice • Place the rice noodles in a large
Noodles bowl and soak in warm water.
When soft, drain, and set aside.
• 1 teaspoon Vegetable oil
Heat oil in a wok or large skillet
• 1 Onion; finely sliced Add
over medium heat. Sauté onion
more oil if needed.
and garlic until soft. Stir in
• 1 cup boneless chicken chicken, pork, shrimp and soy
breasts; diced sauce until cook. Add cabbage,
• 1 cup Pork; diced carrots until soft. Toss in
• 1/2 cup Shrimp; Bay or noodles and cook until heated
salad shrimp through, stirring constantly.
• 1/4 cup Soy Sauce; Light Add chicken broth if required
(Silver Swan Philippines for additional liquid.
Brand) • Transfer pancit to a serving
• 8 cups Cabbage; dish and garnish with eggs (cut
Shredded (approx.1 small in quarters).
head)
• 4 Carrots; Julienned
• 4 cloves Garlic; minced
• 1/4 cup Chicken Broth;
Optional
• 1 Egg; Hard Boiled
and sliced for garnish
(Optional)
38COOKBOOK
Haning’s Ants in a Tree (Ma Yi Shang) Shu
AUTHOR:
Diana Kuhn, NE
MAIN COURSE & SOUPS
When I was teaching at the US
Air Force Academy, I volunteered
to work the Asian Pacific
Heritage Month events and met
a fellow Assistant Professor
who became one of my dearest
friends. She came to the US in
1993 from Dalian, China and
soon landed a teaching job in
the Dept of Foreign Languages at USAFA. Now, some 25 years later,
she earned her PhD, is the first Civilian Professor at USAFA to be
named the Deputy Department Head, and she is a Fulbright Scholar.
This recipe she shared with me is one of my favorites because of the
quirky, humorous name and, of course, the delicious taste! It reminds
me of Korean Jap Chae, a similar dish. The glass noodles represent
tree branches, the green onion pieces represent tree leaves and the
bits of hamburger are the ants.
INSTRUCTIONS INGREDIENTS
• Soak vermicelli noodles in cold • 4 oz dry vermicelli
water for 10 min. Rinse, drain, glass noodles
and set aside.
• 1 Tbs oil
• Heat oil in a wok on medium
heat and add minced ginger. • 1 Tbs ginger (finely
• Cook for about a minute and minced)
add the soy bean paste. • 1 Tbs fermented soy
• Cook for another minute then bean paste
add the ground pork. • 4 oz ground pork
• Stir-fry until meat is browned.
• 2 cups chicken stock
• Add chicken stock, sugar and
soy sauce and continue cooking • ½ tsp sugar or honey
until it comes to a boil. • 2 tsp soy sauce
• Add the vermicelli noodles and • ¼ cup green onion
green onions. (chopped)
• Toss together to mix sauce and
serve.
39AAPI EMPLOYEE RESOURCE GROUP
Garlic Pork Meatball with Bok
Choy Soup
MAIN COURSE & SOUPS
AUTHOR:
Maj Diana Nickles, OB
Dinners with my Taiwanese
relatives usually includes
multiple dishes of vibrant
seasonal vegetables, tofu/
meat or seafood, and one
large pot of hot soup arranged
on the table in front of us.
These are not quiet events.
My elders and cousins around my age talk animatedly about
family goings-on and community news. Although the television
is on a channel not available in the US, it is largely forgotten as I
split my attention between hilarious family stories and flavorful
dishes in front of me, to include the daily soup. My favorite
Okinawan neighbors, who graciously allowed me to stay for
dinner often when my Japanese tutoring ran into meal time,
also included hot soups with their meals. They take the same
approach as my relatives and soups rotated depending on
ingredient availability and season. Pork spareribs and daikon
soup, young oyster and misua (thin Taiwanese noodles) soup,
scallop with shiitake and egg flower soup, bamboo and pork
wonton soup, spicy hot pot, seafood miso soup and more...I
enjoy them all!
As an adult with a small household, soups, especially during
the cooler months, take center stage and easily become the
only thing I serve for days based on what ingredients I can find
wherever I am stationed. Aside from herbs and other aromatics,
which three ingredients I can normally find? Ground pork, bok
choy, and some type of fresh or dry Asian noodles.
Over the years, as I practice and refine my soups while stationed
from coast to coast, I have come to view soups as a quiet and
soothing comfort food that reminds me of more lively meals
with those I love. When my family gathers together in the
future, I hope they are interested in my soups and welcome my
contributions to the dinner rotation.
40COOKBOOK
INGREDIENTS
Meat mix: • 2 Tbs sake or michiu (Taiwanese
• 1 pkg reduced fat ground rice cooking wine)
MAIN COURSE & SOUPS
pork (typically around 1 – 1 • 2 Tbs of light soy sauce
1/4 lbs per pkg) • 2 Tbs of roasted sesame oil
• 1/2 head of garlic, cloves Preferred homemade or premade
smashed and chopped soup stock
• 6 scallions, roots removed, Bok choy, cleaned/trimmed and
cleaned and chopped (both sliced length-wise into quarters
green and white parts) Preferred choice of noodles (e.g.
• 1/2 - 3/4 bunch of cilantro, somen, ramen, soba, etc) or rice,
roughly chopped (both if desired
leaves and stems) Garnish
• 1 tsp baking soda • 1 inch nub of ginger, cleaned
• 1 tsp ground white pepper and grated or sliced into
matchsticks
• Drizzle of garlic chili oil
INSTRUCTIONS
• Prep meat mix aromatics for approximately 15
and combine mix ingredients minutes. Taste and season
together in a medium size meatball broth to personal
container. Once thoroughly preference. In either the
mixed, set aside for a minimum same pot if there’s room or
of fifteen minutes to allow the another pot, cook noodles.
spices and aromatics to flavor Prepare soup bowls
the ground pork. If desired, nearby. Once noodles and
refrigerate the meat mix meatballs are cooked, add
overnight to allow the flavors to to bowls and set aside.
develop even more. • In still boiling soup, add
• When the mix is ready, make 1 quartered bok choy
1/2 to 2 inch diameter meatballs and cook in covered
and set aside. Mix will make pot for approximately 5
approximately 25-30 meatballs. minutes or until preferred
doneness.
• Make preferred soup. Once
soup boils, carefully drop in • When bok choy is cooked,
desired number of meatballs add to bowls and ladle
and occasionally stir gently desired level of soup.
to ensure meatballs do not Garnish with ginger and
stick to bottom of pot. When garlic chili oil, if desired,
soup returns to a boil, cook and serve.
41AAPI EMPLOYEE RESOURCE GROUP
Hawaiian Kalua Pig
AUTHOR:
Diana Kuhn, NE
MAIN COURSE & SOUPS
When I was in the Air Force
stationed at F.E. Warren AFB,
WY, I was involved in the
Asian Pacific Heritage Month
celebration. The highlight
of the celebration was a
Food Tasting event and this
traditional Hawaiian pork
dish was one of the amazingly
Serve with rice and macaroni salad.
delicious dishes served. It
replicates the Hawaiian pork served at Luaus but is much simpler
to make than digging a pit (Imu), covering with taro leaves, and
cooking all night.
This can also be made with a pork tenderloin, just adjust cooking
time for the smaller roast and cut in thick slices instead of
shredding. On our first family trip to Hawaii (pictured below near
Hanauma Bay in Oahu) we stopped at a roadside stand and had a
meal that looked just like this.
INGREDIENTS INSTRUCTIONS
• 1 (6 lbs) Pork Butt Roast • Preheat oven to 400 degrees. Place
Baking bag in a rectangular baking
• 2 Tbs Coarse Hawaiian
pan. Sprinkle 1 Tbs of flour inside
Sea Salt
the bag and shake the bag to spread
• 1/2 cup water
the flour throughout the inside.
• 1/4 cup Teriyaki Sauce (I Place pork roast inside the bag and
use Lawry’s) pour teriyaki sauce and entire liquid
• 1 bottle liquid smoke smoke flavoring over the pork.
flavoring Next sprinkle the entire pork roast
• 1 large Reynold’s Baking (including bottom of roast) with the
Bag sea salt. Seal the bag and pierce
• 1 Tbs flour the top of the bag with 3 small slits.
Place in oven and bake for 1-2 hours
until an internal temperature of 145
degrees is reached. Remove from
oven and cool. Once cooled, shred
the pork with two forks. Serve with
your choice of sides or with rice and
macaroni salad for the traditional
42 Hawaiian meal.
My kids on their first trip to Hawaii in 2004COOKBOOK
Hawaiian Marinade
(Best with pork, beef or
chicken)
MAIN COURSE & SOUPS
AUTHOR:
Ms. Lisa Swan, AL
INSTRUCTIONS INGREDIENTS
• Mix all ingredients in a blender • ¼ cup sugar
• Pour into meat, marinate
• 1 tsp. ginger
overnight in the refrigerator.
• Preheat the oven to broil. • 1 tsp. dry mustard
• Transfer the chicken thighs
• 1 tsp. salt
onto a large sheet pan making
sure they are spread out in
one even layer and let come to • 2 Tb molasses
room temperature.
• ½ cup soy sauce
• Broil on the top rack for 14-16
minutes, until chicken is cooked • ½ cup oil
through and charred around
the edges.
• 2 garlic cloves or 1 t
For best result: garlic powder
• Marinate beef or 2 to 8 hours,
pork for 2 to 4 hours, chicken
and poultry for 2 hours
43AAPI EMPLOYEE RESOURCE GROUP
Japanese Chicken Curry (Kare Raisu)
AUTHOR:
Kimberly Denz, SI
MAIN COURSE & SOUPS
Japanese curry rice (also known as “kare raisu”) is one of my
favorite comfort foods. The first time I tried this dish was at the
CoCo Ichibanya in Higashi-Fussa Station near the Fussa Gate at
Yokota Air Base. A traditional Japanese curry rice usually uses 4
main ingredients: meat (beef, pork, chicken, or seafood), potatoes,
onion, and carrots. This recipe yields 6 to 8 servings.
This is a super easy, basic recipe that uses a boxed curry roux. My
personal favorite Japanese curry roux is House Food’s Torokeru
for its flavor and texture. Also, I prefer a curry that’s more spicy
than sweet. If you can only find S&B’s Golden Curry, you will want
some of your own ingredients on hand to boost the flavor (like
curry powder, Worcestershire sauce, cayenne pepper, or honey,
to your taste). A good primer on making your own Japanese curry
roux is online at https://www.justonecookbook.com/how-to-make-
curry-roux/.
INGREDIENTS
• 1 ½ pounds boneless, • 2-3 medium Yukon Gold
skinless chicken thighs potatoes (they hold their
(trimmed and cut into shape best), peeled and
bite-size pieces) chopped into bite-size pieces
• 1 ½ tablespoons of • 3 cups of chicken stock or
vegetable or canola oil broth
• 1 large onion, peeled and • ½ teaspoon of salt
thinly sliced
• 1 package Japanese curry
• ½ tablespoon of ginger, roux (7-8 oz)
peeled and grated (or
• Salt and pepper to taste
from a jar)
• 6 cups cooked rice (2 cups
• 2 medium carrots, peeled
uncooked)
and chopped into bite-
size pieces
44COOKBOOK
CoCo Ichibanya
vegetable curry
MAIN COURSE & SOUPS
includes green
beans, potatoes,
carrots, and
onions.
INSTRUCTIONS
• In a bowl, season chicken with a • Break the packaged
little salt and pepper; set aside. curry roux into small
• In a large pot, heat the oil blocks. Using a ladle,
over medium heat and sauté carefully and slowly
the onion until softened and add one or two blocks
translucent. at a time to the pot,
stirring gently until they
• Add the ginger, mix well, and completely dissolve and
sauté a minute or two until the roux is thoroughly
fragrant. combined with the
• Add the chicken and sauté broth.
until thoroughly cooked and no • Taste the curry and
longer pink. adjust seasonings to
• Stir in the carrots and mix well. your liking.
• Add the potatoes and spread • Serve the curry with
evenly in the pot. steamed white rice on
the side.
• Add the chicken stock to the
pot and bring it to a boil; Store leftovers in an airtight
reduce to a simmer, cover, stir container (preferably glass)
occasionally, and cook until the in the refrigerator for up to
potatoes are tender (about 15- 3 days. You can also portion
20 minutes). servings into re-sealable
zipper storage bags for
• Reduce the heat to low.
storage in the freezer for a
month.
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