RECIPES - Asian Leadership Association (ALA) Cookbook 2020
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Asian Leadership Association (ALA) Cookbook 2020 RECIPES
Thank you to everyone who has contributed to the creation of the first ALA Recipe Book. We hope you can try some new dishes from all over the world. Enjoy! INTRODUCTION Your ALA Board 2
Ram-Don (Jjapaguri) Noodles with Steak from the movie Parasite By Anna (Yuen) Wong/FERC Reporting Ingredients 1 Chapagetti (Jjapagetti) 1 Neoguri 5 cups water 2 green onions 4 oz sirloin steak Instructions 1. Boil 5 cups of water. 2. Slice green onions thinly. Set aside. 3. Cut steak into small cubes. Season lightly with some mirin, sesame oil, sea salt and black pepper. 4. Heat a non-stick frying pan and cook steak cubes for few minutes until it's cooked to your desired doneness. Set aside. 5. Open noodle packages and dry flakes and soup packets. 6. When water boils, add both noodles to pot and boil for 2 min. 7. Drain water (about half) from pot, still leaving enough water to so it comes up to just below the top of the noodles. Return pot with noodles to stove. Turn on to medium-low and simmer. 8. Open dry flakes packet from BOTH packages and add to pot. Add all of Chapagetti seasoning packet and 1/2 of Neoguri seasoning packet (add more if you like it spicier and saltier). KOREA 9. Simmer noodles for another 2-3 min until most of the liquid is gone and MAIN DISH noodles are well coated in sauce. 10. Right before turning off the heat, add the cooked steak cubes and also the oil from Chapagetti. Stir. Immediately transfer to a dish. 11. Plate noodles with the steak cubes and top with sliced green onions. Serve with some Danmuji (pickled yellow radish). 3
Mango Lassi By Anuja Deshpande/GRC (US Finance) Ingredients Indian Alphonso Mangoes or canned Mango Pulp (sweetened) Instructions 1. Add 1 cup fresh mango pulp to a bowl or a cup. Blend the mango pulp to make it into a smooth paste. Sweetened canned mango pulp can be used as an alternative. 2. In the same bowl containing the pulp, add yogurt. I have used plain whole milk yogurt adds to the creaminess and texture. 3. 3- Slowly add cold milk (or water). Add this to thin out the pulp and yogurt. Also add the sugar and the cardamom powder (very aromatic). The consistency should be like a smoothie. If you like it less dense, then add some more cold milk to your desired consistency. 4. Now blend everything till its combined and uniform. Any blender would work. 5. Mango Lassi is ready to be devoured GULP! Best served chilled. 6. Pour the mango lassi into serving glasses and chill before serving! 7. You may garnish with nuts and saffron strands before serving. INDIA BEVERAGE 4
Instant Pot BBQ Chicken By Chunling Huang/Tax Department A friend gave me this “failure free” recipe. It’s simple and easy to follow, even for someone who is not good at cooking. Hope you enjoy my friend’s recipe and the delicious dish. Ingredients 1 cup chicken stock or water 2 lbs. chicken thighs or 1 lb. chicken breast or 3lbs whole chicken 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon salt 1 1/2 cups BBQ sauce 1/2 cup grated onion, plus juice 2-3 tablespoons brown sugar Instructions 1. Place the ingredients in the instant pot in this order: chicken stock (or water), chicken, onion powder, garlic, powder, paprika, salt, BBQ sauce, grated onion, brown sugar and Worcestershire sauce. Do NOT stir. You want the water to stay on the bottom of the pot so the instant pot comes to pressure. 2. Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set to 15 minutes. Let the pressure naturally release for 10 minutes. Add more BBQ sauce if desired AMERICA MAIN DISH 5
Scallion Pancake By Diana Chiang/Legal-MA Regulatory Ingredients 2½ cups white flour 1 cup warm water 1 bunch scallions Coarse kosher salt Vegetable oil (for the pancakes and the pan) Instructions 1. Make the dough and let it rest. Mix flour with water until it forms a smooth dough. Knead by folding and pressing down the dough over itself repeatedly, until the dough is smooth and very elastic. Coat the dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes. 2. Chop the scallions. Finely chop the bunch of scallions (greens and tops of whites). Set them on your work surface with a small bowl of kosher salt. 3. Roll out the dough. After the dough has rested, cut the dough into 4 equal parts. Lightly oil a clean flat surface (large metal baking sheet, pastry board, countertop, etc.). Roll out one part of the dough as thin and big as possible to achieve the layered flakiness. 4. Top the dough. Brush the top of the dough with oil (to the point where it feels close to uncomfortable!), then sprinkle it evenly with chopped scallions and kosher salt. 5. Create dough snakes. Starting from the long end, roll the dough up CHINA/KOREA tightly, creating one long snake of rolled-up dough. Then, cut the dough SIDE DISH in half. 6. Coil the dough and let it rest. Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough. 7. Flatten dough coils. Pat the coiled dough bundles into a flat and round pancake. You can do this with a rolling pin (or empty wine bottle!) or with your hands. 8. Cook the pancakes. Heat skillet or pan over medium-high heat and add a drizzle of oil. Add pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes (or until golden brown) on each side. Repeat with the rest of the dough. 9. To Serve. Cut the pancake into wedges and serve with soy sauce, another dipping sauce or just as it is. Enjoy! 6
Japanese New Year’s Mochi By Domenick Graziani/Corporate Affairs DNY Strategic Communications Though many of us may think of mochi as a sweet treat or dessert, there is a New Year’s tradition in Japan in which savory rice cakes, or mochi, are a traditional food enjoyed by all – usually at breakfast. It is best enjoyed fresh and can be found in Japanese or Asian supermarkets around the New Year’s holiday. You may have to ask for a special order to get a fresh sheet. As an alternative, some markets may also sell frozen mochi. Though there are many ways to prepare this kind of mochi, this is how I like to do it: • Cut the fresh mochi into bite-sized squares – about 2 inches x 2 inches maximum; frozen mochi usually comes in bite-sized pieces • Prepare one finely chopped sliced scallion • Place small amount of soy sauce in dipping dish • Place fresh bonito flakes or packaged flakes in a small serving dish • Have available Japanese spice togarashi for seasoning when ready a. Many just enjoy nori, mochi and soy sauce, so if you don’t have other ingredients, enjoy this way • Cut sheet(s) of nori into a size so it can wrap fully around the mochi when ready • Heat non-stick frying pan to medium-low heat • Add small amount of oil or butter (sesame oil preferred) • Place mochi in pan (2 at a time for one serving; 4 at a time for two servings, etc.) JAPAN • Heat until the mochi starts to expand and brown • Turnover and brown other side MAIN DISH • Take out and place on serving plate and add soy sauce, scallion, bonito flakes and togarashi to taste. • Wrap nori around mochi • Enjoy the deliciousness! Personal history with dish I am half Japanese (mother) and half Italian and my six brothers and sisters and I always enjoyed the tradition of mochi on New Year’s morning when we were growing up. 7
Korean Short Ribs By Haejae Lee/Risk & Insurance I am not good at cooking but even I can cook delicious Korean short ribs. It is easy to make and always taste wonderful. And I am a vegetarian. One thing I am very good at cooking; I do not eat. It is a terrible irony. I cook mine in an oven. You can grill instead if you wish. Ingredients for 4: • 2 ½ pounds Korean-style short ribs - beef chunk flanken, cut ½ inch thick across bones. I get them from H Mart, which is Korean supermarket. • ½ cup soy sauce • ¼ cup of water • ½ cup sugar • 3 teaspoons black pepper • 2 tablespoons sesame oil • 2 tablespoons minced garlic • 5 stems of green onions diced. • 2 tablespoons roasted sesame seeds Instructions 1 Place rinsed, clean ribs in a pan. 2 Pour soy sauce, water in a bowl. 3 Wisk in sugar, pepper, sesame oil, garlic, and sesame seeds until sugar is resolved. 4 Pour over ribs. Make sure ribs are completely submerged. KOREA 5 Sprinkle green onions over the ribs. MAIN DISH 6 Cover the pan and marinate in the refrigerator. At minimum, ribs should be marinated for 5 hours. Turn the meat over a couple of times during margination. To get the best taste, marinate the meat overnight. 7 When the ribs are ready, cook in the oven at 450 degree for 15 minutes. 8
Lumpiang Shanghai By Hazel Fersch/Risk, Controls and Compliance (RCC) This is one of my family’s favorite appetizer! A perfect finger food for parties! Everyone that I’ve served this dish to has loved it ☺ It’s crispy and delicious!! It’s also a fun thing to have your kids help you in the kitchen! We would gather together in the kitchen counter, chit-chat, and roll.. it really is a lot of fun, and did I mention tasty?!? Ingredients 1lb ground pork 1 small sweet onion, chopped finely 2 garlic cloves, minced 2-3 carrots, finely grated 1 small potato, finely grated 1 egg 1 can water chestnut, chopped finely Salt and pepper to taste (and/or 2 tsp soy sauce) 1 package of Lumpia wrapper or Chinese/Vietnamese spring roll wrappers Sweet chili sauce (as dipping sauce) Instructions 1. Separate the lumpia/spring roll wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work. 2. Combine the pork, egg, garlic, onion, carrots, potato, water chestnut, soy sauce, salt and pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed. 3. Place one of the wrappers on your work surface (cutting board). Spoon PHILIPPINE the filling across the wrapper about half an inch from the edge closest to APPETIZER you. Or use this technique: Place the lumpia mix in a gallon zip top bag, cut a medium size hole at the edge (like a piping bag) and squeeze the meat out to the wrapper. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll about an inch of wrapper remains. 4. Dip two fingers into a bowl of water, then moisten the last inch of wrapper with your fingers. Finish rolling the lumpia, hen rest it on its seam. Repeat steps 3 and 4 with the rest of your filling.To cook the lumpia, either use a deep fryer (330 F) or fill a frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides. 9
Soondubu Jigae (Korean Soft Tofu Stew) By Heeja Pang/Contact Center LI Gas Ingredients 10 large dried anchovies (heads and belly removed, this is easier than it sounds) 1/3 of a small daikon radish (5 ounces, peeled, washed, and sliced thinly) 1-piece dried kelp (6x4 inches) 3 dried shiitake mushrooms 5 cups water 1 tablespoon vegetable oil (divided) 2 cloves minced garlic 1 small onion (thinly sliced) 1 cup pork belly (or any other cut of pork, about 2-3 ounces per serving, cut into small pieces) 1 cup kimchi (roughly chopped, most of the jarred kinds are already cut) 2 teaspoons salt 1 teaspoon sugar 4 tablespoons Korean chili flakes 2 teaspoons sesame oil 1 package (silken tofu) (if you can find it, use a Korean brand, as it’s a denser, richer tofu!) 2 eggs 1 scallion (diced into small rounds) Instructions 1. First make the anchovy stock. Place the trimmed anchovies, radish slices, kelp, and shiitake mushrooms in a medium pot with 5 cups of water. Bring the water to a boil. Once the stock is boiling, turn the heat down to KOREA medium-low and simmer for 25 minutes. After 25 minutes, strain the stock. Save theMAIN DISH mushrooms and slice thinly to put into your soondubu. 2. Now you’re ready to assemble the soondubu. Heat a small pot or your handy dandy earthenware Korean stew pot over medium-high heat. It takes a few minutes for the earthenware pot to get hot--don’t rush it, as there’s a chance it could crack if heated too quickly. 3. Add the oil to the pot, followed by the garlic and onions. (Note, if you’re cooking these two servings in two separate individual-serving pots, you’ll have to split all the ingredients down the middle for each.) 4. Stir fry until the onions are translucent. Turn the heat up to high and add the pork belly. Let brown and caramelize. Add the kimchi and stir to combine. 5. Add about 1 1/3 cups of the anchovy stock (or 2/3 cup each for the individual pots), followed by the salt, sugar, Korean chili flakes, and sesame oil. Stir to combine. Next, add the tofu, about a quarter of a standard block or half of a tube (if you are using a Korean brand that comes in cylindrical form). Break up the tofu lightly into large chunks. Bring the soondubu to a boil 6. Crack an egg over the top of each pot and cook for 1 minute. Top with the scallions and serve with white rice and some additional kimchi on the side. 10
General Tso’s Mushrooms By Jimmy (Tzuming) Lee/Portfolio SAP Enterprise Ingredients Sauce 3 tablespoons rice vinegar 3 tablespoons dark soy sauce 1 teaspoon hoisin sauce 2 1/2 tablespoons sugar 1/2 tablespoon Chinese rice cooking wine 3/4-1 cup water 2-3 teaspoons cornstarch Other Ingredients 1/2 tablespoon coconut oil 1/2 tablespoon more coconut oil 1-inch ginger minced 3 cloves garlic minced 2 green onions cut into inch long pieces 5 dried red chilis Mushrooms & Cornstarch Slurry 1 cup cornstarch 1/4 cup soy sauce 1 egg 8 ounces whole mushrooms Coconut oil for deep frying Instructions 1. Mix all the sauce ingredients together except for the cornstarch. 2. Prep all the other ingredients so they are ready to go. 3. Heat coconut oil in a wok or other large pan and stir fry the red bell CHINA pepper onion until crisp tender. Remove from pan. I do this first because MAIN DISH they take longer to cook and don’t want to burn the ginger and garlic. 4. Mix cornstarch, soy sauce and egg together. The texture will be very weird! Heat coconut oil in a small pan. Batter each mushroom carefully and deep fry until crispy on all sides. I did big side down first, then flipped to finish the other side. It took 3 batches to do all the mushrooms. Drain on paper towels. 5. Heat the remaining coconut oil in the wok and add the ginger, garlic and the white part of the green onions. Once lightly cooked, add the red chilis and toast them a little. Add the bell pepper, onions, and sauce and bring to a boil. In a little bowl mix the 2-3 teaspoons cornstarch with a little water. Lower the heat a little and stir in the cornstarch mixture until you get the thickness you’d like. 6. Throw in your battered mushrooms and stir. Top with the green parts of the green onions. 11
Basmati Rice and Raisins and Pine Nuts By Johanna Chung/Legal Department This is a holiday favorite in my family. Ingredients 4 tablespoons unsalted butter 4 cups cooked regular or basmati rice ¾ cups pine nuts ¾ cups raisins salt and black pepper 1 garlic head Instructions 1. Oven at 350 degrees for 1 hour, cut the top side of the garlic, drizzle olive oil on the top and wrap in tin foil. 2. Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice, pine nuts and raisins. Sauté, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serves 6-8. AMERICA SIDE DISH 12
Corned Beef and Sliced Peaches By Johanna Chung/Legal Department This is a family favorite made on Thanksgiving or Christmas. Ingredients ¾ cup vegetable oil or olive oil Corned beef brisket (about 3 – 4 pounds) 1 bay leaf 1 large can (29 ounces) peach halves or sliced peaches in heavy syrup ¼ cup brown sugar ¼ cup ketchup 2 tablespoons vinegar 2 teaspoons prepared mustard Instructions 1. Pour veg/olive oil onto the corned beef and place corned beef in a heavy saucepan and cover with water; add bay leaf. Bring to a boil, then reduce heat to low cover, and simmer for 3 hours, or until meat is tender. 2. Remove from heat; let meat cool in cooking liquid. Remove cooled meat and slice across the grain. Arrange slices in a shallow baking dish overlapping. 3. Drain peaches, reserving ¼ cup of the syrup. Arrange peach halves around slices of corned beef. Combine the reserved syrup with brown sugar, ketchup, vinegar, and mustard pour over corned beef. 4. Bake at 350 degrees for 35-40min, use leftover sauce to baste at least 2 times. Corned beef recipe serves 6-8. AMERICA MAIN DISH 13
Chinese Steamed Egg By Peggy Chen/Controllership-NE Gas Accounting The Steamed Egg is a traditional Asian recipe and one of the common dishes you can find in the Cantonese cuisines. I also tried a similar dish in some Japanese / Korean restaurant, which is called Chawanmushi / Gyeran Jjim. This is one of my favorites when I was a little kid. Also, this dish requires minimum ingredients and basic utensils with very simple steps, to deliver a delicate look and flavor. This is a very healthy and nutritious Chinese food with low calories, and suitable for many diets including vegetarian. Ingredients • Eggs, 1 to 2 eggs per serving • Water (or any types of broth, or milk), around 50 ml of liquid for each egg • Around ½ teaspoon of oil, ¼ teaspoon of salt; 1 teaspoon of soy sauce Instructions 1. Crack the egg(s) into a bowl, and mix well; 2. Pour a proper amount of water (or broth, milk) into the egg mixture, also mix well; 3. Add the salt, oil and optional seafood ingredients, keep stirring while putting in the seasoning; 4. Boil water in the steaming pot (microwave can be an alternative, then skip this step); 5. When the water is boiling (N/A if you use the microwave), cover the 6. bowl of the egg mixture, and put into the steam pot (or microwave) to 7. steam for 15 minutes on a small to medium fire; 8. Take out the steamed “water egg” [Caution: it’s HOT!] Add some soy sauce and/or sprinkle some scallions on the top if you want. 9. Other - tips: a. warm liquid works the best for Chinese Steam Egg, so try to use CHINA warm water, broth, or milk. Suggest around 43 °C (100 °F), or SIDE DISH room temperature. b. the ideal egg and water (or broth / milk) ratio will be around 1:2 or 1:1.5 in volume. c. Too less water (or over heated) will result in a hard curd, whereas too much water (or insufficient cooking time / low heat) will make the egg mixture watery and impossible to turn into a solid form. d. When mixing and stirring the egg mixture, you should do it smoothly and keep it in one direction, to make it have a smoother texture. 14
Chole By Seema Shah/Plant Accounting Chole is one of the most popular curry dishes from India. This is dish is made from chickpeas which are cooking in a delicious, flavorful and spicy gravy. This is easily one of the most versatile dishes as every Indian household has their own way of preparing it. Chole can be eaten with many side dishes, the most common being Indian bread such as roti, puri or naan. Ingredients (4 servings) 1 cup kabuli chana (white chickpeas) or canned chickpeas 1 tea bag 2 tbsp oil ½ tsp cumin seeds ½ cup finely chopped onions ½ tsp finely chopped ginger 2 tsp finely chopped garlic 2 tsp chole masala 1 tsp chili powder 1 tsp dried mango powder ¼ tsp turmeric powder 2/ tsp coriander seeds powder 1 tsp cumin seed powder Salt to taste Instructions 1. To pressure cook the chickpeas, take a deep bowl, add the kabuli chana and fill with water (enough to cover all the chana). Put aside, and soak for 8 hours. If you don’t have enough time to soak / pressure cook the chickpeas, you can use canned chickpeas instead. Rinse the chickpeas, and then pour straight into gravy. INDIA 2. Once soaked, take the chickpeas and drain and them. Then combine the MAIN DISH chickpeas, salt, tea bag, and enough water to cover the chickpeas again in a pressure cooker. Pressure cook for 3 whistles. 3. To make the masala gravy, heat oil in a nonstick pan and add cumin seeds. 4. Allow the seeds to crackle (about 30 seconds). 5. Add onions. Add ginger and the garlic. Sauté on medium for 2 minutes. 6. Add chole masala (this can be bought at any grocery store). 7. Add chili powder, dried mango powder, turmeric powder, coriander powder, cumin seed powder, and salt. Mix. 8. Add a cup of water (you can use the water from the chickpeas). Mix well and let it look for about 2 minutes 9. Add the chickpeas. Mix and cook for 7-10 minutes. Enjoy! You can serve with naan, coriander and onion rings as garnish. 15
Almond Kulfi By Seema Shah/Plant Accounting This is a frozen dairy dessert that is often described as “traditional Indian ice cream.” It is rich in flavor and has the unique texture of sweetened condensed milk. And for that it is in a genre of its own. Kulfi stands out with an extra rich and intense flavor and creaminess, so enjoy! Ingredients 1 cup Heavy Cream 1 small can (14 oz) sweetened condensed milk 1 can (12 oz) evaporated milk ~10 finely chopped almonds Instructions 1. Combine sweetened condensed milk, evaporated milk, and finely chopped almonds in a blender. Blend until smooth. 2. Add heavy cream into blender and again blend until smooth. 3. Pour mixture into molds. Freeze until set. INDIA DESSERT 16
Falooda By Seema Shah/Plant Accounting Falooda is an Indian dessert but can also be an anytime snack! It is a combination of sweetened rose-flavored milk with falooda sev (vermicelli), basil seeds, and ice cream. Ingredients 1 tbsp basil seeds ½ cup falooda sev 3 cup milk 1 cup heavy cream 3 tbsp sugar (to taste) ¼ cup rose syrup 2 scoops ice cream Instructions 1. Set aside basils seeds to soak in 1 cup of water until they turn into a jelly texture. 2. Prepare falooda sev (follow as per instructions). Boil water then add in ½ cup sev and stir well until sev softens or 3 minutes. Then drain and rinse with cold water to stop the cooking process. 3. In a nonstick pot, boil milk for 4 boils. Add sugar and stir well until sugar dissolves. Then add heavy cream until it thickens. 4. Cool milk to room temperature, add half the soaked basil seeds, and chill Completely . To serve falooda 1. In a glass, add rose syrup (to taste) INDIA 2. Add extra soaked basil seeds DESSERT 3. Add cooked falooda sev 4. Add chill milk 5. Add a scoop of your favorite ice cream (Vanilla is the most commonly used flavor) 6. Mix well to eat. Enjoy! 17
Vegetable Fritters By Sri Madhusudhan/Property Services Ingredients • Gram flour – (this is a lentil-based flour) – 1 cup • Turmeric, cumin, coriander, chili powder – all 1 tsp each • Salt to taste • Onions • Eggplant • Potatoes • Raw plantain Instructions • Slice vegetables thinly. • Mix all the above into a smooth batter. Dip veggies into batter and deep fry. INDIA SIDE DISH 18
Vegetable Samosa By Sri Madhusudhan/Property Services Ingredients • Pie Crust or Phillo dough crust – this is best. • Potato – 2-3 – Boil, peel and mash. Should not be mushy. • Boiled peas- ½ cup • Fresh chopped coriander – ¼ cup • Turmeric powder, cumin powder, coriander powder, garam masala – all 1 tsp each • A pinch of hing. • Green Chilies 1 or 2 – chopped • Salt to taste Instructions 1. Mix all the ingredients. Set aside. 2. Cut the pie crust or Phillo crust. Roll it out into a circle. 3. Cut the circle into two halves. Place a few spoons of stuffing and fold into a triangle. 4. Seal edges and deep fry in oil. INDIA SIDE DISH 19
Lemon Rice By Sri Madhusudhan/Property Services Ingredients • Rice – 1 or 2 cups (1 cup for 2 people) • Oil – 2 tbsp • Mustard seeds – 1 tsp • Red chili or Thai green chili – 1 or 2 • Cumin seeds – 1 tsp • Peanuts and Cashews if you like – just chop up a few tablespoons • Hing – a pinch • Turmeric • Lemon juice – ¼ cup • Salt to taste Instructions 1. Cooking Basmati Rice. Wash, rinse and soak rice for 10 minutes. Basmati rice does not require a lot of water. Only 1-1. You can cook stove top or in a pressure cooker. Cook rice and set aside. 2. Take oil in a pan. When hot, add mustard, red chili /green chili, cumin seeds, peanuts, cashews and turmeric. Turn off heat. 3. Add lemon juice. Add a pinch of salt. Be careful with salt. Lemon will add the saltiness. So, don’t overdo it 4. Add rice, mix well. Add chopped coriander and serve. Chutney for serving 1 cup each of coriander and mint leaves, one small piece ginger, green chilies INDIA or red chili according to your taste. Blend with a little water. Add salt. MAIN DISH 20
Channa Masala By Sri Madhusudhan/Property Services Ingredients • 1 can chickpeas • 1 large onion – I use yellow • 2 large tomatoes • Coriander – a small bunch • Cumin seeds • Hing – a pinch • Ginger and garlic paste – 1 tablespoon. (I like fresh. I also have the separate paste) • Turmeric powder, chili powder, cumin powder, coriander powder, garam masala – all 1 tsp each (adjust according to taste) Instructions 1. In a pan, add 4 tbsp oil. When hot, add cumin seeds, and a pinch of hing. 2. Add onion and sweat the onion for a few minutes on high heat. 3. Add Ginger and garlic paste. Sauté for a minute. 4. Add tomato and fry for 4-5 minutes. 5. Add all the powders. At this point add a few more tablespoons of oil if you want. Fry for 3-4 minutes till the raw smell goes. 6. Add Chickpeas, a cup of water. (before you add chickpeas, mash a few, not fine but coarsely) 7. Add salt to taste. I like to add a bunch of coriander leaves when it is cooking. Enhances flavor. 8. Let it simmer for 15-20 minutes. Turn off stove. 9. Heat a few tablespoons of oil, add garlic cloves and a teaspoon of INDIA Cumin. Let it heat up. Add to channa masala for enhanced flavor. MAIN DISH 10. Serve with lemon rice or Roti. 21
Roti By Sri Madhusudhan/Property Services Roti is also called Chapati. This is the simplest and healthiest form. If you have gluten allergy get any gluten free flour. To give it consistency, mash and add potatoes. You will be able to roll them out). Ingredients • Whole wheat flour – 2 cups • Salt to taste • Water. Instructions 1. Knead into a dough (much like tortilla) 2. Roll out with rolling pin into a circle. 3. Take a flat pan, heat the pan. Add the roti, cook on one side and then the other. 4. Add some butter if you want. Enjoy with channa masala and rice. 5. Variation – for a deep-fried version. Roll into small circles and deep fry. Yummier. INDIA MAIN DISH 22
BÚN BÒ HUẾ INSTANT POT (VIETNAMESE SPICY BEEF NOODLE SOUP) By Tracy Nguyen/Process and Performance Reporting Ingredients VIETNAM For 8-quart IP: MAIN DISH 2 lbs of beef shanks 2 lbs of pork hocks or pork feet 1 lb of blood cake (optional, submerged and boiled for 15 minutes, cut to 1 inch cubes once cooled, set aside) 1 roll of Vietnamese Ham (Cha Lua, sliced) 1/2 pineapple – OPTIONAL (peeled and halved) 1 white or yellow onion 3 stalks of lemongrass (use 2/3 bottom pieces, cut to 3 inches length) 1 tbsp of Shrimp Sauce (mam ruoc) 7 tbsp Quốc Việt Bun Bo Huế Soup Base 1/4 cup rock sugar (or 2 thumb-sized pieces) mushroom seasoning to taste For Color: 2 tbsp of finely minced lemongrass (about 1 stalk) 1 table tablespoon minced garlic 1/4 cup of cooking oil 2 tbsp Bun Bo Hue premixed spice package Garnishes and Noodles: 2 bags of large rice noodle labeled for Bún Bò (cooked according to package instructions) chopped onion and cilantro 1 white onion (thinly sliced) banana blossom (thinly sliced leaves and submerged in salt water to prevent it from turning brown) 1 cabbage (can use half green and half Purple, thinly sliced) Herbs (basil, mint, Vietnamese Corriander) sate sliced jalapeño pepper Instructions: 1. Parboil pork feet and beef shank for 10 minutes on the stove. Rinse well with sink water. 2. Place beef shank, pork feet, 1 onion, pineapple, lemongrass, 1/4 cup of rock sugar, 7 tbsp of Quốc Việt BBH soup base, 1 table spoon of Shrimp Paste. Fill with 7 cups of boiling water to cover the ingredients. Stir well to dissolve Shrimp Paste. Select Manual/Pressure Cook, High Pressure for 20 minutes, 20 minutes NPR. OPTION: If you prefer the pork feet to be not too soft (with a crunch), set initial cook time to be 8 minutes, then Quick Release and pull pork feet out first, then close lid and select 12 minutes, 20 minutes NPR. 3. After 20 minutes of NPR, slowly move knob to Venting to release all remainder pressure. Open lid, remove shank and pork feet and allow them to cool. You can lightly cover them in the refrigerator. Remove and discard pineapple and onion. Switch to Saute (lid off) mode with Normal heat, add about 10 more cups of boiling water and bring broth to a boil. 4. Heat up 1/4 cup of cooking oil then add minced garlic and lemongrass. Turn off heat, add 2 tbsp of premixed BBH Spice Powder. Mix well and pour mixture into broth. Season with additional soup base, mushroom seasoning/chicken powder, shrimp paste and rock sugar to your taste. I added 1 tbsp of mushroom seasoning to perfect mine. Add pork feet to the broth pot. Slice shank to your thickness preference, I usually cut to 1/4 inch thick. Place shank slices into broth pot and let them simmer until serving. I find the shanks have more flavor when they “marinate” in the broth like this. 5. To serve, add cooked noodle to a bowl and place Vietnamese Ham and Blood Cake on top. Ladle boiling broth with sliced of shank on top. Garnish with cilantro and green onion, sliced white onion. Serve with bean sprout, cabbage, banana blossom and fresh herbs such as basil, mint Vietnamese Coriander (Rau Ram). Extra shrimp paste can be served on the side. Spice up the broth even more with sliced jalapeño pepper and sate. 23
Loc Lac (Beef) By Chanthyna Chhay/Plan Dispatch Sched Report and Mobility Total: 45 min Prep: 25 min Inactive: 15 min Cook: 5 min Yield: 4 servings Ingredients • 3 tablespoons soybean oil or any vegetable oil • 3 tablespoons sugar • 4 tablespoons finely chopped garlic • 1/3 cup oyster sauce • 15 to 20 young lettuce leaves, for garnish • 1/4 cup thinly sliced scallion greens, for garnish • Jasmine rice, cooked for serving Lime Dipping Sauce: • 2 teaspoons sugar • 1 teaspoon salt CAMBODIA • 1/4 cup freshly squeezed lime juice MAIN DISH • 1/4 cup water • 1 teaspoon freshly ground black pepper • 2 teaspoons finely chopped garlic Instructions: 1. Make Lime Dipping Sauce: Stir sugar and salt into the lime juice until well dissolved. Add the rest of the ingredients and mix well. Set aside at room temperature until ready to serve. 2. Saute: Heat up a large saute pan or small wok until hot; very high heat is required so that the meat will cook quickly without bleeding out too much juice. Add soybean oil, sugar, garlic, and stir to caramelize for 30 seconds, being careful not to burn the garlic. Add beef and stir very quickly over very high heat for 2 minutes. Add oyster sauce and stir to cook for another 2 minutes or so. Cook the beef to desired doneness. 3. Garnish and cover a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping Sauce on the side. 24
Lemongrass Beef Skewers By Chanthyna Chhay/Plan Dispatch Sched Report and Mobility Ingredients: 4 tablespoons minced fresh lemongrass from tender inner core of 2-4 stalks 3 fresh bay leaves, fibrous string removed from each leaf and roughly chopped 2 teaspoons fresh thyme leaves 1 teaspoon lemon zest 1 teaspoon lime zest 2 teaspoons diced fresh peeled ginger 8 medium garlic cloves, crushed 1 1/2 teaspoons turmeric powder 1 1/2 teaspoons fresh juice from 1 lemon 1 teaspoon kosher salt 1 tablespoon sugar 1 teaspoon cinnamon 1 pound beef sirloin or flank steak, sliced into 1/8-inch thick strips CAMBODIA 2 teaspoons Asian fish sauce MAIN DISH 1 tablespoon vegetable or canola oil Bamboo skewers, soaked at least 2 hours or overnight Instructions: 1. In a mortar and pestle or mini food processor, combine lemongrass, bay leaves, thyme, lemon zest, lime zest, ginger, and garlic and pound until well crushed and a coarse paste forms. Add turmeric, lemon juice, salt, sugar, and cinnamon. Pound again, mix well, and set the paste aside. The paste can be made ahead and refrigerated up to 3 days. 2. Place beef in a mixing bowl and toss with fish sauce and oil. Stir in aromatic paste until beef is evenly coated. Thread beef strips onto bamboo skewers and set aside until ready to grill. 3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Grill beef skewers over direct heat until cooked through, about 3 minutes per side. Serve right away. 25
Love Cake By Amutha Muhunthan /Corporate Finance Love cake is a traditional semolina cake served in Sri Lanka on special occasions. Love cake is believed to have been introduced by the Portuguese or Dutch but has evolved into a confectionery unique to Sri Lanka. The original recipe dates back to the 16th century, when the Portuguese controlled the coastal areas of Sri Lanka. It is believed that it was named after the labor of love involved in all the cutting, chopping and the grinding of the fruits, nuts and spices. It does taste like love – sweet, feisty, intense, fragrant and slightly intoxicating! This cake tastes better with time. Keep it and enjoy it a few days later. Ingredients: 1 ½ cup semolina 1 cup cashews (coarsely grounded) 1 ¼ cup sugar 1 cup butter 4 tablespoons honey 6 large eggs 3 oz finely chopped pumpkin preserve (or additional ¼ cup sugar) ¼ teaspoon each of vanilla, rose and almond essence ½ teaspoon each of powdered cardamom, cinnamon, nutmeg 1 tablespoon grated lime rind (zest ) Instructions: 1)Slightly roast semolina and add in butter (butter will melt in it) and set aside. 2)Separate egg whites into a bowl and whisk/beat until stiff. 3)Beat the egg yolks with the sugar and lemon zest. 4)Add all essences, spices, honey and mix well. SRI LANKA 5)Add semolina & butter mixture and mix well. DESSERT 6)Add ground cashews into the mixture. 7)Lastly fold in the beaten egg whites. 8)Pour mixture into a flat 9" x 13" cake pan lined with wax paper. 9)Bake at 300oF for about 1 hour or until done (when top becomes golden brown and middle is not jiggly). Skewer test will not work as this cake is sticky. Remove from oven and allow to cool in baking tray. Do not attempt to turn it over. Cut into small pieces and serve. Pictures below correspond to the steps above: 26
Fish Cutlets By Amutha Muhunthan /Corporate Finance Cutlets are a spicy savory bite perfect for any time of the day. They are a very popular appetizer at Sri Lankan gatherings and enjoyed by all age groups. You will never see a plate of fish cutlets return with at least one left. They can be made at various spice levels by adjusting the number of chilies and curry powder. They can also be made by using fresh fish (cooked and shredded), ground meat, or mixed vegetables, instead of canned fish. Ingredients: 1 can of canned fish (~425g) (Mackerel preferred) (can be substituted with cooked fresh fish or ground meat) 1 large onion (red preferred), chopped 4 green chilies, finely chopped (add more if extra spicy required) 2 cloves garlic, chopped 1 teaspoon black pepper powder 1 teaspoon turmeric powder 1 teaspoon curry powder (optional) 2 large potatoes Salt to taste SRI LANKA 1 large egg for the batter APPETIZER 6 oz bread crumbs Cooking oil for deep frying (Makes approximately 25 cutlets) Instructions: 1)Drain excess water from the canned fish. Remove any bones and crush the flesh with a fork or with hands. Set aside. 2)Heat a little oil in a pan. Add the chopped onions, garlic and green chilies. Stir well. 3)Add the black pepper powder, curry powder, turmeric powder, followed by fish and salt. Stir well and allow to cool. 4)Boil the potatoes well. Peel the skin and mash it well. 5)Add this to the fish mixture, add salt to taste and mix well. 6)Make small balls out of the mixture and set aside. 7)Break the egg into a bowl and whisk it well. Drop the balls one at a time into the beaten egg making sure the egg coats the ball entirely. 8)Drain excess egg with hand and drop the ball into the bread crumbs coating it all around. The crumbs will stick to the egg coating. 9)Keep coated balls separated. 10)Heat a frying pan with oil. Deep fry the cutlets until they turn golden brown. Serve hot or oven warmed to retain crispiness. Pictures below correspond to the steps above: 27
Fish Buns (Malu Paan) By Amutha Muhunthan /Corporate Finance “Malu Paan” (directly translated:o Fish Buns) as they are traditionally known are a very popular type of bun filled with spicy fish/ potato filling. Although fish filling is the traditional form as the name indicates, modern diets have generated varied forms with other types of fillings, e.g. ground meat, vegetables, etc.They can be made at various spice levels by adjusting the number of chilies and curry powder. (Makes approximately 12 buns) Ingredients: For the filling: (same as for fish cutlets) 1 can of canned fish (~425g) (Mackerel preferred) 1 large onion (red preferred), chopped 4 green chilies, finely chopped (add more if extra spicy required) 2 cloves garlic, chopped 1 teaspoon black pepper powder 1 teaspoon turmeric powder 1 teaspoon curry powder (optional) 2 large potatoes Salt to taste For the dough: SRI LANKA 3 cups flour MAIN DISH 1 teaspoon yeast 1 teaspoon each of salt and sugar 1 cup warm water 2 tablespoons oil 1 egg, for brushing Instead of making the dough from scratch, ready-made pizza dough or frozen dough for dinner rolls can be used. Instructions: 1)For the filling, follow steps 1 to 5 of the fish cutlets recipe that will give you the spicy fish and potato mixture. 2)For the dough: in a bowl combine the flour, salt and sugar. Make a well in the center and pour the yeast mixed in the warm water and cooking oil. Stir until it forms a ball. Cover and let it rise in a warm place until doubled (about an hour). This will bring the dough to the same consistency as ready-made pizza dough left out for one hour. Place the dough on a board (sprinkle some flour if it’s too sticky). 3)Take a little dough at a time and roll it into a flat circle with your hand (or with a rolling pin). 4)Add 1 tablespoon full of the fish mixture in the center of the dough. Cover it with the dough into a triangle or circular (or any other) shape. 5)Place the completed buns on a baking tray lined with wax paper or oil. 6)Brush the top of the buns with beaten egg for color. 7)Bake in the oven at 375 oF for 20-25 minutes or until cooked (golden brown). Pictures below correspond to the steps above: 28
Japanese potato croquettes (Korokke) By Audrey Martignetti/ Legal – MA Regulatory 40 Mins Ingredients: • 1lb Starchy potatoes (Classic Idaho or Russet) • 1/3 lb Ground Beef • Onion (half a small onion) • Carrot (half of a small carrot ) • ½ tbs olive oil • Oil for deep frying Coating: • 1 egg • 4 tbs plain flour • 3 tbs water • 1 tbs kewpie mayonnaise (regular mayo works also) • 2 cups of Japanese panko bread crumbs (Panko works best) Instructions: 1.Peel and dice the potatoes. 2.Cook the potatoes in boiling water for about 10 minutes. JAPAN 3.While the potato is being cooked, chop the onion and carrot finely and set aside. APPETIZER 4.Heat olive oil in a frying pan over high heat and add the mince to cook. 5.When the color of most of the ground beef changes, add onion and carrot to cook for about 5 minutes. Season with salt and pepper. Set aside. 6.Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked. 7.Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little. 8.Then mash the potato with a potato masher while the potato is warm. 9.Add cooked ground beef, onion and carrot to the mashed potato and combine them all well. 10.Divide the mix into 8 equal sized flat ovals. 11.Combine the egg, water, mayonnaise, and flour in a small bowl to make a batter. 12.Coat each of the ovals with the batter, then place the potato oval into the panko crumbs. 13.Coat all potato ovals with the panko crumbs. 14.Heat deep frying oil in a deep pan until it reaches around 350°F (180°C). 15.Fry each of the potato ovals until crispy and golden brown. 29
Aloo Matar (Potato & Peas)
By Deepti Saxena/Finance Services
Aloo translates to potato and matar to peas – potatoes and peas, is a delectable, simple and
comforting Indian dish. It is popular due to its great taste & flavor.
This is Vegan, lower in calories and can be prepared within 30min and requires only few basic
spice ingredients. Skill Level: Easy. Beginner-friendly recipe
Ingredients:
2-3 Tbsp Cooking Oil
4 medium size Boiled Potatoes
1 cup Frozen Peas
2 small size Tomatoes ((chopped or pureed in a blender) {Substitute – canned diced tomatoes or
tomato puree}
1 tsp Whole Cumin {Substitute -ground cumin powder}
1 tsp Ground Turmeric powder
1.5 tsp Ground Coriander powder
0.5 - 1 tsp Paprika/Red Chili powder (per taste)
1tsp Grated Ginger
¼ piece Green chili/jalapeño (Optional) INDIA
0.5 tsp Ground Garam Masala powder (Optional) MAIN DISH
Some Fresh Cilantro
Per taste Salt
1 – 2 cups Water (depends how much thick gravy you want)
Instructions:
•Cut the boiled potatoes into even-sized cubes or you may opt to roughly mash them with a
masher
•Heat oil in a skillet over medium heat.
•Add Cumin and when it starts sprinkle then add green chilly or jalapeño
•Add ground turmeric, coriander and paprika powder
•Add chopped tomatoes or tomato puree and stir. Let it cook for 3 min to thicken it some more
•Add the peas, potatoes and some chopped leaves of cilantro
•Add Salt per taste and enough water to cover the potatoes and peas
•When the water starts to boil, lower the flame, cover the pan with a lid and let it cook for
another 3-4 min
•Check for seasoning (add salt, if needed) and add more water if it has gotten too thick
•To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end
and turn off the stove. Adding garam masala is optional
•Garnish your Aloo Matar with more chopped cilantro
Serve this dish with either plain rice or bowl of seasoned rice. This pea potato curry also pairs
extremely well with Roti/Naan OR any Bread of your choice.
30Cheesy Potato Bread Rolls By Deepti Saxena/Finance Services Classic spicy potato and cheese combination. This is an interesting appetizer; party starter; grab and go breakfast or a quick evening snack recipe which would be appreciated by all age groups Skill Level: Medium Ingredients: 1 Large size Boiled Potato 4 Slices Bread of your choice (White/Whole Wheat/Brown/Multigrain) 1/4 cup cheddar cheese or processed cheese ½ tsp Ground/Whole Cumin 1 tsp Crushed Red Pepper/Paprika/Chili Powder 1 tsp Black Pepper ½ tsp Dried Oregano 2 Tbsp Fresh Cilantro 3 Tbsp Frozen Sweet Corn 2-3 Tbsp Chopped Onion Salt to taste 1/3 Cup Water INDIA Oil as required for Frying APPETIZER Instructions: Making Potato Stuffing • Peel the Boiled potato and grate. You can even mash it with a potato masher • Add the finely chopped cilantro to the mashed potatoes • Add all the spices – cumin, oregano, paprika, black pepper and salt • Add the chopped onion, sweet corn • Mix very well. Taste the stuffing and add the spices if needed per your taste Making Bread Roll • Take the bread slices and slice off the side crusts with a knife. If you prefer small rolls, then cut the bread slice into 2 (depends on the size of the bread) • Take 1/3 cup of water in a bowl or a plate • Gently dip the bread slice in the water from both sides and remove from water after 1-2 secs • Press the wet bread between your palms and squeeze the excess water • Press gently to make sure the bread does not break • With the help of a spoon, take the potato stuffing and place it in the center of the moist bread on your palm • You can also choose to place the moist bread separately on a tray or a board and then fill the stuffing • Gently roll the bread over the stuffing, join the edges, press and seal the roll • In case you do not get a neat bread roll, just cover the exposed filling with additional soaked and drained bread • Repeat the process for rest of the bread slices Traditional Frying Bread Roll • Heat the oil for deep frying or shallow frying in a pan • When the oil becomes hot, lower the flame to medium and put the bread rolls one by one • Add 3-4 bread rolls at a time depending on the size of your frying pan • Oil must be moderately hot as the moist bread will absorb lot of oil • Fry the bread roll till they become crisp and light golden in color 31
Cheesy Potato Bread Rolls Continued…. By Deepti Saxena/Finance Services Air Frying • Brush the Air Fryer basket with some oil • Place the bread rolls in the basket • Apply some oil or melted butter on each bread roll • Put the temperature to 375 F and timer to 15 min • When the time is left to 6-7 min, take out the fryer basket and flip the rolls to other side • Apply more oil if needed • Take out the rolls after 15 min timer is done. • If needed you may fry additional for 2-3 min for more crispiness NOTE: This is a basic recipe and you can choose to go for your choice of herbs and spices. You can experiment with adding more veggies such as green peas or shredded carrot or chopped baby spinach in the filling or may choose to go without. Dairy Free option: Skip the Cheese and make the Vegan Bread Rolls with just potato stuffing. You can add either some Lime juice or ‘Chaat Masala’ powder for tangy flavor To Serve: INDIA Serve the crisp and golden bread rolls with Ketchup or Sauce of your choice. APPETIZER 32
Egg Curry
By Deepti Saxena/Finance Services
Eggs are healthy and an excellent source of high-quality protein. This recipe is bursting with flavors and easy to make.
This can be best enjoyed with your favorite side of Rice, Naan or Tortillas and perfect for a Lunch or Dinner.
Skill Level: Medium
Ingredients:
6 Hard Boiled Eggs
3-4 Tbsp Cooking Oil
1 Bay Leaf
1-1.5 tsp Whole Cumin {Substitute – Ground Cumin)
1 tsp Ground Turmeric Powder
2 tsp Ground Coriander Powder
0.5-1 tsp Red Chili Powder/Paprika
1 Green Chilly/ jalapeño (Optional)
3 Fresh Garlic cloves
1 medium Onion
½ inch Fresh Ginger
¼ tsp Black/White Pepper
Salt per taste
1.5-2 Cups Water
¼ tsp Garam Masala (Optional) INDIA
Instructions: MAIN DISH
• Boil the eggs in water or egg boiler and peel the skin off
• Slightly pierce 2-3 times each boiled egg with a fork
• Heat oil in a pan over medium heat
• Shallow or deep fry the eggs per your choice until golden brown from all the sides. Frying increase the flavor
of the dish. If you prefer deep fry, increase the amount of oil or may also opt not to fry eggs at all. I have
preferred to shallow fry and this dish is already made using less oil.
• Shallow fry may take around 2-3 min and once all the eggs are done, take it out of the pan and keep aside
• Take a Blender and add garlic cloves, onion, ginger and green chilly to make a smooth paste
• The left-over oil in the pan will be used further to make the gravy
• In the oil add bay leaf and cumin seeds.
• Once the cumin starts to sprinkle, add rest of the spices, turmeric and coriander powder and let it sauté for
few seconds.
• Add the ginger, garlic and onion paste to the heated oil and sauté it for 2-3 min until translucent and the raw
smell goes off
• Add salt per taste
• Once the mixture is sautéed and a nice aroma comes, add water to make the gravy
• When the water starts to boil, lower the flame, add the shallow fried eggs and stir well
• Cover the pan with a lid and let it cook for another 3-4 min
• Remove the lid, check for seasoning (add salt, if needed) and add more water if the gravy has gotten too thick
• To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end and turn off the
stove. This is optional per your choice
• Sprinkle lots of chopped cilantro on the curry
To Serve:
Serve the Egg Curry with plain rice, Pilaf or pair it with a flat bread or any other bread of your choice!
Note: If you love the flavor of tomatoes, you can additionally add some chopped tomatoes or tomato puree while
sautéing.
33Sweet Potato Patties By Deepti Saxena/Finance Services Easy to make, vegetarian, very healthy and a flavorful recipe for a quick evening snack or can be used as a side dish Skill Level: Easy to Medium Ingredients: 2 Medium Sweet Potatoes (comes to around 1 Cup after boiled and mashed) ½ tsp Ginger paste or grated ginger 2 Tbsp Rice Flour 1 Tbsp Corn Flour/Starch ½ tsp Paprika/ Red Chili Powder 1tsp Black Pepper Powder 1 tsp Ground Cumin Powder 2-3 Tbsp Chopped fresh Cilantro 1-2 tsp Lemon/Lime Juice Salt to taste Oil as required for frying Instructions: •Rinse the sweet potatoes and boil/pressure cook with water •You can also roast them in oven until cooked and soft Or can just microwave •Drain the water and when they are cool, peel them •With a potato masher or a simple fork, mash the sweet potatoes well •Add all the ingredients given above except the Oil •With the help of a spoon, take the mixture on to your palm, and shape into small or medium size patties around ¼ inch thick making sure they are evenly flat. INDIA APPETIZER Traditional Frying Patties: •Heat the oil for deep frying or shallow frying in a pan or a griddle •When the oil becomes hot, lower the flame to medium and put the patties one by one •Add 3-4 patties at a time depending on the size of your frying pan or griddle •Flip & Fry from both sides until crisp and golden brown in color (5-7 minutes) •Remove from the pan and place the patties on a plate with absorbent paper towel (to soak up excess oil) Air Frying: •Brush the Air Fryer basket with some oil •Place the patties in the basket •Spray oil on each Pattie •Put the temperature to 375 F and timer to 15 min •When the time is left to 6-7 min, take out the fryer basket and flip the patties to other side •Apply more oil if needed •Take out the patties after 15 min timer is done. •If needed you may fry additional for 2-3 min for more crispiness Baking: You can bake them in Oven on 400 F for 10-12 min NOTE: This is a basic recipe and you can choose to go for your own choice of herbs and spices per your taste preferences •For binding and shaping the patties, you can use any other flour of your choice also such as all-purpose flour, gram flour, almond flour, water chestnut flour, buckwheat flour etc. The flavor and texture may slightly change based on the spices and flour used •If the mixture feels loose, add little more flour for better binding •You can add additional Chaat Masala for tangier flavor To Serve: Serve the crisp patties with any Sauce or Salsa of your choice. 34
Veg Fried Rice
By Deepti Saxena/Finance Services
One pot Chinese style Fried Rice recipe is loaded with vegetables and lean protein and made from scratch using raw
rice. Simple ingredients, easy preparation and great flavors! You can certainly make your own versions and add
different kinds of protein to the fried rice to make it a sumptuous meal.
Skill Level: Easy. Beginner-friendly recipe
Ingredients:
• 2-3 Tbsp Cooking Oil
• 2 Eggs beaten
• 1 1/2 cups Raw uncooked Jasmine Rice {Substitute - Basmati rice or any long grain rice}
• 1 Cup Mix Vegetables of your choice (Broccoli, Carrot, Mushroom, Peas, Bell Pepper, Edamame Seeds)
• ¼ package Tofu cubes
• ½ medium Chopped onion
• 3-4 Chopped fresh garlic cloves {Substitute – 1Tbsp minced garlic)
• 3 Tbsp Soy Sauce {Substitute – Tamari}
• 1tsp Chilly Garlic Sriracha Sauce
• 1 Tbsp Vinegar (Balsamic/Apple Cider/Rice)
• 2 Tbsp Toasted Sesame Oil
• 3 Tbsp Thinly chopped spring/green onions CHINA
• 1/2 tsp Black/White Pepper MAIN DISH
• Salt to Taste
• 1 ½ Cups of Water
• 1 tsp Toasted Sesame Seeds (optional for garnish)
Instructions:
•Select the ‘SAUTE’ function for Instant Pot
•Add cooking oil and allow the instant pot to heat up
•Wait for the indicator to turn ‘HOT’
•Thoroughly rinse and drain the rice; set aside.
•Once the oil is hot, add Tofu cubes and fry for around 2 min until little golden brown and then take it out in a separate
bowl
•Add chopped garlic and onion and sauté for 2-3 min till they turn tender and translucent
•Add beaten eggs and stir. Eggs tend to stick to the bottom of the pan so keep stirring so you won’t end up with all of it
stuck to your pot
•After the eggs are scrambled, add all the vegetables. Stir well and sauté it further for 2 – 3 min
•Stir in rinsed Jasmine rice
•Add soy sauce, chilly garlic Sauce, balsamic vinegar, toasted sesame oil, black pepper and salt to taste
•Stir well and add fried Tofu cubes
•Add water and stir to mix
•Cancel the SAUTE mode
•Close the Instant Pot lid and the set mode to ‘PRESSURE COOK’
•Pressure cook for 10 minutes on high pressure and turn off the ‘Keep Warm’ mode
•Let the pressure release naturally (NPR) for 3 minutes and then release remaining using the Quick Release (QR)
method
•Open the lid and let the Instant Pot Fried Rice rest for a few minutes
•Add green onions and stir the rice gently to mix together all ingredients.
•Gently stir the Instant Pot Fried Rice
35Veg Fried Rice Continued…. By Deepti Saxena/Finance Services PLEASE NOTE: RICE: I have used Jasmine rice for this Instant Pot recipe. If you choose to substitute with other long grain or brown rice, you may need to adjust the cooking time. For Basmati rice you can pre- soak the rice for 10-15 min prior and then can use the same 10 min timer. Experiment with the cooking times. Water may also need little adjustment based on number of veggies added. After pressure has been released, open the Instant Pot, gently fluff the rice and let it rest open for a few minutes. This allows the grains to separate and for the rice to dry out a bit. VEGETABLES I have used the mix of both frozen and fresh veggies. You may choose per your convenience. If you prefer your vegetables to be less cooked and have more crunch, sauté the veggies first in the vegetable oil, remove it from the pot and set aside. Add back in once the rice is cooked. EGGS If you prefer nice scrambled eggs, you can do it separately in a pan and later mix when the fried rice is ready BROTH/STOCK You can substitute the water with vegetable broth any other broth of your choice for more flavor. Wok/Frying Pan Recipe In case you do not have an Instant Pot, you can still follow the same instructions. Sauté the veggies and scramble egg in the frying pan and then add the cooked rice and mix all the rest ingredients. Stir well in the pan. 36
Honey Glazed Chicken By Diana Chiang/Legal-MA Regulatory Ingredients: MAIN: 1 package of chicken thighs (6 pieces) Optional 1 onion Optional 2 carrots Optional 1 red peppers SAUCE: 1/3 cup rice wine vinegar 1/4 cup soy sauce 3 tbl honey 1 -2 tbl olive oil 4 cloves of garlic, crushed Optional 2 tbl brown sugar Optional 1 tsp crushed ginger Optional crushed red pepper GARNISH: CHINA Optional 1-2 scallions, diced as garnish MAIN DISH Optional sesame seeds, as garnish Instructions: Preheat oven to 425 Optional, reduce sauce: Whisk sauce ingredients above in small sauce pan, over med heat to rolling boil, then down to simmer for 5 min until it thickens. Or can just pour sauce without reducing it directly onto meat and vegetables. Place chicken and onions and carrots and peppers on pan, drizzle 2/3 sauce on. Try to put sauce under the skin of the chicken. Cook in oven for 30 minutes. Redrizzle sauce Flip and cook for 15 min. Redrizzle sauce Broil for 5 min. Redrizzle sauce Optional, garnish with scallions and sesame seeds 37
Taiwanese popcorn chicken By Elaine Lin/US CFO Cook time: 30 minutes prep, 30 minutes cooking Ingredients: Marinade: □ 1 teaspoon of soy sauce □ ½ teaspoon of five-spice powder □ ½ teaspoon of white pepper powder □ ½ teaspoon of salt □ 1 teaspoon of corn starch Main Dish: □ chicken breast, cut in 1-inch pieces □ 1 bunch of basil leaves □ 1-2 teaspoons of white pepper powder (for seasoning) □ Optional: chili powder or garlic powder for seasoning □ 2 eggs □ 1 cup of water TAIWAN □ 1 cup of sweet potato flour (can be replaced by all-purpose flour) MAIN DISH □ 3 cups of peanut oil or any oil that is good for high-heat cooking Instructions: Step 1 – Combine chicken and the marinade in a large bowl. Covered and set aside in the refrigerator for at least 30 minutes. Step 2 – Combine the eggs and water in a bowl, mix well and set aside. Place sweet potato flour or all-purpose flour in a separate shallow plate or bowl. Step 3 – Heat the oil in a wok or saucepan, over medium-high heat. Step 4 – Take one piece of chicken, dip it in the egg liquid, then cover it with the flour. Shake off any excess and place it into the heated oil. Repeat this and fry the chicken in small batches. Let it fry for 2-3 minutes each side until golden brown. Step 5 – When the batch is done, transfer to a plate lined with paper towel or a rack to get rid of excessive oil. Step 6 – Once all the chicken is done, throw the basil leaves into the heated oil. (be careful, the oil might splatter.) Use a tong or spoon to push the leaves so that it’s properly fried, for about 10-15 seconds. Remove the leaves from the pan and transfer to a paper towel. Step 7 – Use a large bowl, combine the chicken, basil leaves, white pepper powder, and any additional spices as you like (chili powder, chopped garlic, chopped scallion, etc.). Mix well and it’s ready! 38
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