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Ps 122 Virtual Culture Night 2020 PS 122 VIRTUAL CULTURE NIGHT 2020 filipino lumpia (spring rolls) 1 tablespoon vegetable oil 1 pound ground pork 2 cloves garlic, crushed ½ cup chopped onion ½ cup minced carrots ½ cup chopped green onions ½ cup thinly sliced green cabbage 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon garlic powder Noe Leo-Farol K-214 1 teaspoon soy sauce (Philippines) 30 lumpia wrappers (spring roll wrappers) 2 cups vegetable oil for frying 1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle. Step 2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture. Step 3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately. Enjoy! Kacchi Biryani Ingredients: You can buy some ingredients at a nearby shop! 4 cup rice, 2 pounds goat meat, 3 cups onion, 2 tsp garlic paste, 2 tsp ginger paste, 1 cup oil, Salt as needed, 1 cup yogurt and 1 packet Kacchi Biryani mix. Anisur Rahman, 3-411 (Bangladesh) Directions: 1. In a clean cooking pan, add oil, onions, ginger paste and garlic paste.Cook them for 2-3 minutes. 2. Then add Kacchi Biryani Mix, meat, salt and yogurt. 3.Mix them up then cover with a lid. 4. Let It cook for 30-45 minutes. 5. Take another pan. Add ½ cup of oil. Add clean rice. Let it cook for 5 minutes. Wait for rice to be brown. 6. Then combine items in both bowls together.Mix again! Add 5 cups water. Wait for 15 mins more. Now Kacchi Biryani is ready for serve. You can serve with tomato, cucumber, roasted onion and mint leaf. Enjoy the yummy Kacchi Biryani. Serves 4 people Max's Birthday Cake Prep time: 20min Cook time: 35min Total time: 55 min Ingredients · 1 3/4 cups (250g/9oz) all-purpose flour · 2 cups (400g/14oz) sugar · 1/2 cup (2oz/75g) unsweetened cocoa powder · 2 teaspoons baking soda · 1 teaspoon baking powder · 1 teaspoon kosher salt · 1 cup (240ml/8floz) buttermilk* · 1/2 cup (120g/4oz) vegetable oil, or any flavorless oil · 2 large eggs · 1 teaspoon pure vanilla extract · 1 cup (240ml/8floz) freshly brewed hot coffee Chocolate Fudge Frosting Recipe · 1 cup (240g/8oz) butter, at room temperature · 6 cups (1lb 8oz/675g ) powdered sugar, SIFTED · 1 1/3 cup (120g/4oz) cocoa · 1 tablespoon vanilla extract · 2/3 cup (51/2floz/165ml) whole milk 1. To Make the Cake: 2. Preheat the oven to 350°F (180°C). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 times, I just wanted 3 layers in mine. 3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand. 4. In another bowl, combine the buttermilk, oil, eggs, vanilla, and coffee 5. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up. 6. Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean. 7. Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it. 8. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. 9. To make the Fudge Frosting: 10. In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger 11. Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work. 12. Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency. 13. If the frosting is too thick, slowly add more milk or half & half, one tablespoon at a time, until it reaches the desired consistency. 14. You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze it for up to 3 months. Allow frosting to come to room temperature before using. 15. To Decorate: 16. Place 1 layer, flat side up, on a flat plate or cake pedestal. 17. Create a crumb layer: With a knife or offset spatula, spread the top with frosting. Place the second layer on the top, rounded side up, and spread the frosting evenly on the top and sides of the cake. 18. Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean) 19. Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can. 20. To finish the top of your cake, take a spoon that has been dipped in hot water and dried. Work from the outside in and create a swirl until you get to the center. 21. Finish your cake off with your homemade sprinkles. 22. Store at room temperature or in the fridge for up to 4 days. jjapaguri (aka "ram-don" from the movie Parasite) Recipe courtesy of maangchi.com 1 package of Jjapagetti (짜파게티) instant noodles (labelled “Chapagetti” on the package in English) 1 package of Neoguri (너구리) instant noodles Jaeyeong Sambuca 2-312 8 ounces rib eye steak or sirloin, cut into (Korea) ½ inch cubes a pinch of kosher salt a pinch of ground black pepper 1 teaspoon vegetable oil 1 tablespoon unsalted butter Combine the beef, kosher salt, pepper, and the vegetable oil in a small pan and mix it well with a wooden spoon. Cook over high heat for 2 to 3 minutes, stirring with a wooden spoon until the beef turns light brown. Add the butter, stir and mix well and cook another minute. Remove from the heat. Open both packages and take out the noodles and all the packets from both. Jjapagetti (labelled “Chapagetti” on the package in English) has noodles with 3 packets: one for black bean paste seasoning powder, one for seasoning oil, and one for vegetable flakes. Neoguri (너구리) has thicker noodles with 2 packets: one for spicy seasoning powder and one for vegetable flakes.Bring 3 cups of water to a boil in a medium-sized pot. Add both kinds of noodles and both packets of vegetable flakes. Cook for 2 to 3 minutes, stirring and turning with tongs or long chopsticks to separate the noodles and cook them evenly.Strain the noodles over a medium-sized bowl, and then put the noodles and the cooked flakes back into the pot. Measure 1 cup of the strained hot noodle water and put it back into the pot. Add black bean paste seasoning powder, and ½ of the spicy seasoning powder from the Neoguri package, and the beef (if used). Stir and mix for 1 to 2 minutes until everything is well incorporated. Remove from the heat, add the seasoning oil and stir it in.Transfer the noodles to a large plate and serve right away. You can serve with sliced yellow pickled radish (danmuji) or kimchi. Children dressed for a traditional Mexican folk dance Miguel Estrada (Class 408) and Jacob Martinez (Class 416). Traditional Korean Clothing Yooyun Oh (3-411) blueberry and raspberry pie * 1/2 cup Butter * 1/4 cup Sugar * 1 1/4 cups Graham crackers * 1 cup Heavy Whipping Cream * 2 tablespoons Powdered Sugar * 1 Quart Vanilla Ice Cream * 2 cups Raspberries * 2 cups Blueberries Mairen Lopez 3-411 (Philippines) Instructions: Smash graham crackers and put it in a large container as first layer. Second, mix together the butter, sugar, and whipping cream until it becomes thick then put it on top of the graham crackers. Third, add the vanilla ice cream on top and make it flat. Fourth, decorate with raspberries and bluberries. Lastly, sprinkle with powdered sugar. Yum! Ecuadorian Shrimp Ceviche 2 pounds 31/40 count shrimp, peeled and deveined (optional: cut into smaller pieces) 3 small to medium sized purple onions, thinly sliced 2 small or 1 large firm tomato, thinly sliced 1/2 cup of minced fresh cilantro "macho" (male cilantro is more flavorful but the original kind is ok) The juice of 8 limes 2 tablespoons of vegetable or canola oil 1/4 cup of ketchup 2 tablespoons of salt (or more to taste) Arya Guerra K-202 1 tablespoon of black ground pepper (more (Ecuador) to taste) 1 cup of freshly squeezed orange juice Allow thinly sliced onions to sit in a colander with salt for about 5 minutes.
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