ASIANAAPI AMERICAN PACIFIC ISLANDER EMPLOYEE ENGAGEMENT GROUP Coo kboo k Hon or ing AAPI mon th with deliciou s foo d that cr osses cultur es

May 2021 COOKBOOK COOKBOOK A Message  r D&I Cncil Cha 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 COOKBOOK C tents 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 Pulao () ...... 10 Japanese Gyoza ...... 11 Dakgangjeong (Korean with ) ..12 Gina’s Fruit ...... 14 Lumpias (Filipino Egg-Rolls) ...... 15 Korean Corn ...... 16 Lumpiang Sariwa (Meat and Vegetable Rollz ...... 17 Korean Man Du “Dumplings” ...... 18 Mom Nena’s ...... 20 Filipino ...... 21 ...... 22 (Filipino Eggroll) ...... 23 Quick Korean Oi Kimchi (Cucumber Kimchi) ...... 24 Vietnamese Baked Fish Summer Roll ...... (Goi cuon ca nuong/hap) ...... 26 Hawaiian Pickled ...... 28

MAIN COURSE & ...... 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

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Filipino Pancit () ...... 36 Haning’s Ants in a Tree (Ma Yi Shang) Shu ...... 37 Pork with Bok Choy ...... 38 Hawaiian Kalua Pig ...... 40 Hawaiian Marinade ...... 41 Japanese Chicken (Kare Raisu) ...... 42 Korean Beef Bulgogi ...... 44 Korean Beef “Galbi Jeem” ...... 45 Korean New Year’s Rice Soup “ Guk” ...... 46 Luau Stew ...... 47 Military Base Stew (Budae Jjigae) ...... 48 Misoyaki Butterfish ...... 49 Mochiko Chicken ...... 50 Pancit Canton ...... 51 Okinawan Salmon -zuke ...... 52 Pineapple and Tomato Soup ...... (Samlar Machuu Pengpa’h Ning Mnoa’h) ...... 54 Sesame Seared and ...... 55 (Sour Meat Stew) ...... 56 Thai Curry ...... 57 Thai Pineapple (Vegetarian option) ...... 58 Pancit (Stir-fried Noodles) ...... 60 Hawaiian Shoyu Chicken ...... 62

DESSERTS ...... 63 Gina’s Banana Lumpia () ...... 64 Filipino ...... 65 (Sweet Rice Corn ) ...... 66 Magnolia Ice Cream ...... 67 ...... 68 Royal ...... 69 Leche Flan (Filipino Custard) ...... 70 Vietnamese Fruit Mix Dessert ...... 71 Gina’s Simple Halo Halo (one serving) ...... 72

5 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK

6 COOKBOOK

BEVERAGES AND SPIRITS

7 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK LT Juba Dalg a (K ean Whipped Coffee) While everyone was stuck at home bored during the pandemic, this delicious fl uff y and sweet became an internet sensation. I fi rst 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 , coff ee, and water, whip up and enjoy over cold milk. Mmmmm!

AUTHOR: Diana Kuhn, NE

INGREDIENTS • 2 Tbs granulated sugar INSTRUCTIONS • 2 Tbs instant coff ee • In a medium bowl, combine sugar, coff ee, and water. • 2 Tbs cold water Using a hand mixer or a whisk, vigorously whisk until mixture • Ice, for serving turns silky smooth and shiny, 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 fl uffi ness.) • Fill a glass most of the way full with ice and milk, then dollop and swirl the whipped coff ee mixture on top, mixing before drinking, if desired. BEVERAGES AND SPIRITS BEVERAGES AND SPIRITS 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 fi ve minutes. • 3 c. orange juice • Cool and strain out spices. • 1 c. lemon juice • Add spiced to juices. Chill thoroughly. • 1 c. sugar • At serving time, pour in ice-cold ale. • 24 whole • For Adult parties - you may choose to pour in ½c. light • 4x 3 inch sticks colored rum. However, joyful, 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 COOKBOOK K ean Banana Milk (Banana Uyu) Cuisine: Korean

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 (or other non-dairy milk) and 1 tablespoon of oil or condensed . • Tip: To further reduce the froth and foam, use a frozen banana! Really blend it well since this is banana milk, not banana smoothie! BEVERAGES AND SPIRITS 10 COOKBOOK

APPETIZERS & SIDES

11 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK 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 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 to the pot. Once it’s • 2 cups (carrots, hot add all the whole spices (cumin beans, peas, potato - whatever seeds, , cloves, , you like or have on hand) cinnamon stick, and star ). • 1 medium , 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, fi nely chopped • Add 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; 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 on low until all the water has

APPETIZERS & SIDES • 2 whole cardamom • 1 inch cinnamon stick evaporated, about 15 minutes. • 1 small star anise • Turn off the heat and let steam for • , to taste 5 minutes. Uncover, fl uff gently with a fork. 12 COOKBOOK 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 APPETIZERS & SIDES ALL the gyoza (although my 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 fi nely 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 /Nira Filling. (fi nely chopped) • 1 garlic , crushed • Sprinkle a baking tray with 1 tsp • 1 tsp grated ginger of cornstarch / cornfl our. • 1 tsp • Place 1 gyoza wrapper on your • 1 tbsp cornstarch/corn palm (left hand for right-handed fl our people). Dip your fi nger 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 cornfl our (cornstarch) of Filling on the wrapper. Fold – for the tray wrapper over and use your • 40 – 45 gyoza or 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. 13 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Dakgan‰ e g (K ean Fried Chicken with SŒ Sauce)

Cuisine: Korean 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 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,

APPETIZERS & SIDES stemmed and thinly sliced (reserve some for garnish)

14 COOKBOOK

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.

15 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Gina’s

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 Trifl e 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

APPETIZERS & SIDES Strawberries for garnish

16 COOKBOOK Lumpias (Filipino Egg-R” ls) 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, fi nely chopped • 1/4 Tspn Salt and 1/4 Tspn Pepper • 1 cup water chestnut, fi nely chopped • 1/2 Tspn Chicken Bouillon • 1/2 cup green beans, julienne sliced • 2 packs egg roll (lumpia) wrappers • 1 carrot, fi nely chopped • 2 – 3 Tbsp INSTRUCTIONS • 1 medium onion, fi nely • Prep fi rst. chopped » Clean, shell and deveine shrimp, • Vegetable oil for frying fi nely 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 fl ash 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 , a smashed garlic clove, less salt and pepper or 1/2 Teaspoon salt and pepper, chicken bouillon. Once satisfi ed, set chili sauce, or spicy fi lipino banana meat mixture aside. . 17 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK K ean C n Cheese This dish is part appetizer, part . Traditionally this is an appetizer to accompany drinking beer with friends. At my home, I use this recipe as a side dish to accompany a fi sh 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 in an oven proof corn kernels, drained skillet (cast iron works best) on • 1 can sweet white medium. corn kernels, drained • Add diced onion and sweet • ¼ cup sweet red red pepper until onion is 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 • Be careful to watch carefully • ½ Tbs sugar as the cheese will burn quickly. Enjoy! • ¼ to ½ tsp fl akes (mild or spicy) APPETIZERS & SIDES • Salt & pepper to taste

18 COOKBOOK Lumpiang S• iwa (Meat and Vegetable R” lz Lumpia is a favorite “rolled” dish made many diff erent ways in the Philippines. You can fi nd 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 fi nely chopped green beans, carrots, cabbage and • 3 gloves garlic, minced cook for an additional 5 minutes. • 1 cup fi nely 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 fi nely chopped colander. Set aside to cool. This is • 2 tablespoon soy sauce your lumpia fi lling. • 3 tablespoon cooking oil • To wrap, carefully separate the • 2 tablespoons chunky lumpia wrappers one at a time onto 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 fi lling 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. 19 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK K ean Man Du “Dumplings” AUTHOR: Diana Kuhn, NE

When I was growing up in Los 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 eff ort 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 fi nely diced and doesn’t water down the meat mix) • 1/2 cup fi nely diced onion • 1/2 cup fi nely diced carrot Wrapper: • 1/2 pkg fi rm (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 : • 1 egg yolk (save egg whites for wrapping man du) • 4 Tbs soy sauce • 2 Tbs vinegar APPETIZERS & SIDES • (Almost any vegetables can be added to the • 1 tsp crushed red pepper meat mixture to suit your

20 COOKBOOK

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 overfi ll 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 fi nger 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 fi rmly 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. 21 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK M Nena’s Atch• a Filipino Pancit

AUTHOR: Cristina Dixon, HR

INGREDIENTS INSTRUCTIONS • 1 Green , • Make brine (enough to fi ll 1/2 peeled, seeded, of large stock-pot. Plus more grated brine can be made, as needed). • 2-3 cups Brown • Mix vinegar, brown sugar and salt in the pot and boil. Set Sugar aside and cool enough to • 2-3 , sliced handle. Note brine should into strips still have heat to slightly wilt papaya shreds. • 1/2 – 1 cup Salt (for fl avor) • 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 APPETIZERS & SIDES • 1/2 cup Golden Raisin (optional)

22 COOKBOOK 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 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 pepper. • 2 tbsp Soy sauce • Add stock, cabbage, carrots & 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 & • Season to taste with salt and • 2 tbsp Canola oil pepper. • Serve. 23 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Pandesal Bread AUTHOR: Col Eric Trias, Chief, NE Pandesal is the bread staple of the Philippines. It’s a sweet, salted airy bread roll great by itself, with butter, cheese, hotdog, , 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 . 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 . Add in fl our, • 1/4 cup melted sugar, salt. Knead until 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 Purpose to smooth. • 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. APPETIZERS & SIDES

Ube Jam Pandesal Spam Pandesal Red Velvet Pandesal 24 COOKBOOK Lumpia (Filipino Eg™ ” l) How to make Laumpaia Auntie Gina’s way! Best for picky eaters and meat lovers. APPETIZERS & SIDES AUTHOR: Gina Nichols, AL

INGREDIENTS • 1 pound of (Generic image - not actual) 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

25 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Quick K ean Oi Kimchi (Cucumbœ Kimchi) AUTHOR: Kimberly Denz, SI

This is the fi rst Korean recipe 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 fi sh 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 ) (gochugaru)

• 3 green onions, • 1 tablespoon white chopped diagonally vinegar into short strips • ½ teaspoon sugar

APPETIZERS & SIDES • 3 small cloves of garlic, minced • 1 tablespoon sesame oil • Salt and pepper to taste

26 COOKBOOK

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.

27 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Vietnamese Baked Fish Summœ R” l (Gž cu ca nu g/hap) AUTHOR: Phong Nguyen, 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 fi nd 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 fi shing 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 fi sh you like Bass, Cod, Cat fi sh, 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 fi sh • Lettuce • 1 pkg Banh Trang Rice • Julienne Sliced cucumber paper • Mint • (you can fi nd this at Asian • Cilantro markets or even Walmart)

APPETIZERS & SIDES INSTRUCTIONS • Set all of the ingredients in the middle of your work space so that everyone can reach them. The fi sh, vegetables, rice paper and a dipping sauce (fi sh sauce) and a plate deep enough to have some water and big enough to fi t a sheet of rice paper. 28 COOKBOOK • 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 fl at on your plate. • As shown below, start fi lling with veggies and fi sh on the wet (moist) rice paper, (be careful to remove fi sh bones if you fi nd 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 fi sh will be placed in relation

to the rice paper. APPETIZERS & SIDES • From left, fold up as close to the veggies and fi sh 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 fi sh 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 fi sh 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 fl avor) • Finish it up with the fi sh sauce. Add fi sh sauce until it is ½ way to the top from the water line. Taste and add more fi sh 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 fi sh sauce before is that you can stop at step #6 (half way to the top with fi sh sauce from water line). A non diluted fi sh sauce bottle that you buy from the store has a very strong smell. • Your jar of diluted fi sh 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 fi sh sauce tastes diff erently depending on what you are eating it with. Amazing, don’t you think? 29 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Hawaiian Pickled Mango

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 , peeled and sliced APPETIZERS & SIDES

30 COOKBOOK

MAIN COURSE & SOUPS

31 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Beef Steak (Tagalog Recipe)

AUTHOR: Tess Wuerthner, AL

INGREDIENTS INSTRUCTIONS • 1 1/2 lbs. beef sirloin • Marinate beef in soy sauce, thinly sliced lemon (or ), and ground 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. MAIN COURSE & SOUPS

32 COOKBOOK Beef Tri-Tip with Pacific Rim M• inade 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

33 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK

Serve bunless with rice and kimchee or with sliced cabbage on a hamburger bun with Thousand Island Bulgogi B¢ gœ s (mild) or Sriracha Mayo (spicy). AUTHOR: Diana Kuhn, NE I fi rst 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 satisfi es. • Mix all ingredients in a large bowl. Divide into equal portions and form into hamburger patties. Be INGREDIENTS sure to fl atten 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 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

MAIN COURSE & SOUPS its too spicy or add a few drops sriracha to add more heat. 34 COOKBOOK 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

35 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Dad Joe’s Chicken & P k Adobo

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 satisfi ed 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

MAIN COURSE & SOUPS black pepper. Now I add about half peppercorn and half ground pepper. 36 COOKBOOK K ean Galbi (BBQ Beef Sh t Ribs)

Galbi is one of the more MAIN COURSE & SOUPS popular Korean dishes. It’s a must have entrée for family gatherings! Fun fact: “Galbi” is the Korean word for ribs and to really get the best fl avor, marinate overnight and cook over a charcoal fi re 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 . • 5 tablespoons ENJOY! minced garlic • 1 Onion, peeled and fi nely grated • 1 tablespoons Ginger • 1 Asian pear, peeled and fi nely grated • 2 tablespoons Sesame oil • ¼ teaspoon Black pepper

37 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Filipino Pancit (rice n£ dles)

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; fi nely 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) MAIN COURSE & SOUPS

38 COOKBOOK Haning’s Ants in a Tree (Ma Yi Shang) Shu AUTHOR: MAIN COURSE & SOUPS Diana Kuhn, NE When I was teaching at the US Air Force Academy, I volunteered to work the Asian Pacifi c 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, 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 fi rst 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 (fi nely • 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. 39 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK G• lic P k Meatball with Bok ChŒ S p 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 fl avorful 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 soup, young oyster and misua (thin Taiwanese noodles) soup, scallop with and egg fl ower soup, bamboo and pork wonton soup, spicy hot pot, seafood 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 fi nd wherever I am stationed. Aside from herbs and other aromatics, which three ingredients I can normally fi nd? Ground pork, bok choy, and some type of fresh or dry Asian noodles. Over the years, as I practice and refi ne 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 MAIN COURSE & SOUPS contributions to the dinner rotation.

40 COOKBOOK

INGREDIENTS Meat mix: • 2 Tbs or michiu (Taiwanese rice cooking wine)

• 1 pkg reduced fat ground 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 , 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, , , 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 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 fi fteen minutes to allow the another pot, cook noodles. spices and aromatics to fl avor Prepare soup bowls the ground pork. If desired, nearby. Once noodles and refrigerate the meat mix are cooked, add overnight to allow the fl avors 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. 41 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Hawaiian Kalua Pig AUTHOR: Diana Kuhn, NE When I was in the Air Force stationed at F.E. Warren AFB, WY, I was involved in the Asian Pacifi c Heritage Month celebration. The highlight of the celebration was a Food Tasting event and this traditional Hawaiian pork dish was one of the amazingly delicious dishes served. It Serve with rice and salad. 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 fi rst family trip to (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 fl our inside Sea Salt the bag and shake the bag to spread • 1/2 cup water the fl our throughout the inside. • 1/4 cup Sauce (I Place pork roast inside the bag and use Lawry’s) pour teriyaki sauce and entire liquid • 1 bottle liquid smoke smoke fl avoring over the pork. fl avoring 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 fl our 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

MAIN COURSE & SOUPS the pork with two forks. Serve with your choice of sides or with rice and for the traditional 42 My kids on their fi rst trip to Hawaii in 2004 Hawaiian meal. COOKBOOK Hawaiian M• inade (Best with pork, beef or MAIN COURSE & SOUPS chicken)

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

• 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

43 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Japanese Chicken C¥ y (K• e Raisu) AUTHOR: Kimberly Denz, SI rice (also known as “kare raisu”) is one of my favorite comfort foods. The fi rst 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 fl avor and texture. Also, I prefer a curry that’s more spicy than sweet. If you can only fi nd S&B’s Golden Curry, you will want some of your own ingredients on hand to boost the fl avor (like curry powder, , 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 (2 cups • 2 medium carrots, peeled uncooked) and chopped into bite- size pieces MAIN COURSE & SOUPS

44 COOKBOOK

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 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. 45 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK K ean Beef Bulgogi AUTHOR: Michelle Hoge, CT A crowd pleaser, this dish was submitted by Michelle Hoge, Contract Specialist from AL-ACR (R&D Contracts Division). She says, “although I’m not Asian, my daughter was adopted from Korea at 10 months and in order to keep her in touch with her heritage, we celebrate and eat some meals that are culturally signifi cant.” Try this dish with diff erent cuts of beef like sirloin or beef tenderloin for a special touch. Serve with white rice, fresh red lettuce leaves and spicy Gochu jang sauce to roll up like street tacos. Yum!

INGREDIENTS INSTRUCTIONS • 1 pound Flank steak, • Place the beef in a shallow dish. thinly sliced • Combine soy sauce, sugar, green onion, garlic, sesame • 5 tablespoons soy seeds, sesame oil, and ground sauce black pepper in a small bowl. • 2 ½ tablespoons Pour over beef. white sugar • Cover and refrigerate for at • ¼ cup chopped green least one hour or overnight. onion • Preheat an outdoor grill for high heat, and lightly oil the • 2 tablespoons grate. minced garlic • Quickly grill until slightly • 2 tablespoons charred and cooked through, 1 sesame seeds to 2 minutes per side. • 2 tablespoons sesame oil • ½ teaspoon ground black pepper MAIN COURSE & SOUPS

46 COOKBOOK K ean Beef Stew “Galbi Jeem”

Don’t let the time required to MAIN COURSE & SOUPS make this dish deter you from trying it, it’s delicious! A hearty beef stew with a spicy punch from the jalapeno peppers, you can decrease the pepper to just one if you like a milder broth. You’ll know the beef is done when it falls off the bone easily. AUTHOR: Diana Kuhn, NE

INSTRUCTIONS INGREDIENTS • In a large stock pot, boil beef • 6 Beef Short Ribs covered in water for 1.5 hours. with Bone-in

• Cool and skim off any excess fat • 1 cup soy sauce with spoon. • 2 cups water • Cut slits lengthwise into jalapeno and add all the rest of the ingredients in pot. • 1/2 cup sugar

• Bring to a boil, then cover and • 2 Tbs fresh minced lower to medium-low heat and garlic simmer for another hour until potatoes and carrots are tender • 5-6 Potatoes (peeled as desired. and quartered)

• Remove jalapeno and discard. • 3 to 4 carrots (peeled and cut in 1-2 inch • Serve with steamed Korean pieces) white rice. • 3 large jalapeno peppers

47 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK K ean New Ye• ’s S p

“Tteok Guk”AUTHOR: Chan Park, NE Every New Year’s Day, my family, as with probably most Korean families, prepare sliced rice cake soup called Tteok-guk. It is a symbolic food that represents a pure and clean start of the New Year and longevity in life. Traditionally the Korean Tteok Guk with Man Du people believe that you eat it so you can turn a year older after fi nishing a bowl of Tteok-guk. Although Tteok-guk is always served on New Year’s Day, my family also enjoys having it anytime throughout the year because it’s very easy to make and everybody enjoys it.

INGREDIENTS INSTRUCTIONS • 8 cups beef broth • To prep the rice , put them in a large bowl and cover with cold • 1/3 pound lean beef, in water. Set aside to soak for 1-2 thin slivers hours. Meanwhile, make the soup: Prepare beef broth in a large pot and • 1 pound frozen Korean heat over high heat. Season with rice cakes, sliced salt, pepper, and a slight touch of (you can buy this at a soy sauce. Prepare the egg garnish. Korean market in the Separate egg yolk from whites, whisk freezer section) with a fork then separately pan fry with a little butter to prevent sticking • 2 eggs, lightly beaten like a large fl at omelet. When done, • Soy sauce and Black transfer to a cutting board and slice pepper, to taste into julienned, thin slices. Next, rinse the rice cakes and add them to the • Toasted seaweed boiling broth and cook for 10 minutes (optional), julienned until softened. Garnish with egg slices and toasted seaweed slices and serve. • Optional: You can add 3 to 4 Man Du,

MAIN COURSE & SOUPS Korean dumplings, per person for an extra hearty meal. 48 COOKBOOK Luau Stew Luau Stew (pronounced “Lou” MAIN COURSE & SOUPS as is Louis and “Ow” as in Ow, that hurt) is a classic Hawaiian dish. You can make it vegetarian, or with chicken, beef, pork and even squid. It’s easy, hearty, and delicious! Best served with rice. Prep Time: 15 minutes | Cook Time: 1 ½ to 2 hours AUTHOR: (Generic image - not actual) INSTRUCTIONS MSgt Rachel L. Edwards, NE • Prepare the luau leaves. Wash the leaves very thoroughly. Chop off and INGREDIENTS discard the stems. Chop the leaves • 1-pound luau leaves (Kalo into 1” ribbons. Set aside. or taro leaves, Swiss Chard • Toss the cubes of chicken with a or Beet Greens can be used teaspoon of salt. Set aside. as a close substitute or • In a large pot, add oil, and turn to order via Amazon) medium-high heat. Add the chicken • 1 sweet Maui onion, thinly in a single layer and brown evenly on sliced all sides. Remove the chicken and set • 1 2-inch piece of ginger, aside on a plate. Pour out any excess minced oil from the pot. • 1 pound Chicken breast • Add the sliced onions and minced (skinless or for extra crunch ginger to the pot. Turn heat down to with skin), cut into 2-inch medium and cook until the onions cubes are translucent. • 1-2 teaspoons kosher salt • Put all the luau leaves over the • Optional: ½ cup Coconut onions and ginger. Put the browned milk for a little sweetness chicken over the luau leaves. Add a half-cup of water to the pot. Bring to a boil and then turn the heat down to low and cook for 1 hour (more or less time depending on how tender your luau leaves are). • Check on the stew every 15 minutes, give it a stir (add coconut milk towards end if desired). The chicken will begin to break down - you can shred it into smaller pieces with chopsticks or leave them as larger chunks. • Season to taste with salt. Some people also like to add shoyu, but that is up to you. Serve hot with rice and all the other good Hawaiian dishes. Don’t forget the water! 49 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Milit• y Base Stew (Budae Jjigae) AUTHOR: Diana Kuhn, NE Legend has it some hungry soldiers stationed in Korea went searching for a hot meal outside the gate of their base. They ventured into a small Mom and Pop restaurant but the owner-chef was running low on supplies. Not wanting to disappoint the hungry soldiers, she created a delicious stew out of what she had on hand, and the resulting Budae Jjigae became a hit! Now you can fi nd this tasty stew on the menu outside the gate of many military bases in Korea.

INGREDIENTS INSTRUCTIONS • 1 can of Spam (diced into • In a large stock pot, bite size pieces) combine fi rst 6 ingredients and bring to a boil. • 4 slices bacon (sliced in 1” pieces) • Lower heat and simmer on • 1 med onion, diced low for about 15. • 6 oz kim chee (sliced in 1” pieces) • Add the package of ramen contents including the • ¼ cup kim chee juice seasoning and green • 1 16 oz pkg of chicken onions and boil for about 2 broth minutes. • 2 bunches green onion chopped (discard white top • Remove from heat. parts) • Dish into bowls, add hard • 1 pkg ramen noodles (Shin boiled egg half to each bowl Ramen brand) and serve with a slice of • 1 hard boiled egg (sliced in American cheese on top. half) • 2 slices Kraft American cheese MAIN COURSE & SOUPS

50 COOKBOOK MisŒ aki Bu§ œ fish This is a classic Hawaiian recipe I learned from my MAIN COURSE & SOUPS nanny years ago. It’s called Butterfi sh because it is buttery and delicious and really easy! Perfect for a weekend lunch. Prep Time: 10 Minutes | Cook Time: 10 Minutes (ish)

(Generic image - not actual) AUTHOR: INSTRUCTIONS MSgt Rachel L. Edwards, NE • Make the marinade. Combine mirin, sake, and sugar in a saucepan. Stir to dissolve the INGREDIENTS sugar. Bring the mixture to a boil and then turn the heat to • 4 Black Cod Fillets low. • ½ Cup Mirin (use • Add the white miso. Simmer Mitoku Organic or and whisk for 5-10 minutes until the marinade is smooth and Eden Foods) caramel in color. Remove from heat and let cool completely. • ½ Cup Sake (I prefer • Wash and pat dry the black cod using a drier version) fi llets (make sure it is completely dry). Place all four fi lets into • 1 Cup Sugar a large Ziploc bag. Pour the cooled marinade over the fi sh. • 1 Cup White Miso Seal the bag and marinate in the (Wegmans carries a refrigerator for 1-3 days. White Miso paste) • When you’re ready to eat, wipe (do not rinse) excess marinade from the fi sh. Cook in the oven at 450F for 5-8 minutes. Then • Eat with rice and sesame broil for 1-2 minutes, until the seeds! Enjoy top is deeply caramelized and golden.

51 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Mochiko Chicken AUTHOR: Michele Schriml, OB 6 servings Although this is a classic Hawaiian dish, it has some Japanese roots with its use of mochiko and shoyu. Spending some of my grade school years in Hawai’i, this was a classic meal my mom would always make for us (and still makes to this day). My brother and sister still live in Hawai’i so when I go and visit, we’ll go out to eat and try the local Mochiko Chicken where our immediate response after the fi rst bite is, “Mom’s is better!”

INGREDIENTS INSTRUCTIONS Mochiko batter: • Cut chicken into bite-size pieces (or slightly larger) • ¼ cup – mochiko fl our • In a bowl, mix together • ¼ cup – cornstarch mochiko batter ingredients • ¼ cup – sugar • Marinate chicken for 5 hours • ¼ cup – shoyu (soy sauce) or overnight in the refrigerator • 4 cloves – garlic minced (defi nitely recommend overnight) • 1 teaspoon – salt • Fry in hot oil (about 1 inch • 2 – eggs beaten deep) until thoroughly cooked • ¼ cup – thinly sliced green and golden brown on both onions (optional) sides Chicken EAT! preparation: Best part…it can be served either • 2 lbs – deboned chicken hot or cold! thighs (you can also use chicken breast meat) • Oil for frying MAIN COURSE & SOUPS

52 COOKBOOK Pancit Cant MAIN COURSE & SOUPS

AUTHOR: Julie Stapleton, IT

INSTRUCTIONS INGREDIENTS • Heat a large wok or cooking pot • 1 package of fl our stick and pour-in the cooking oil. noodles • Saute the onion and garlic. • 1 small onion diced • 1 tablepoon garlic minced • Add the chicken and saute until chicken is cooked. • 1.5 lbs of chicken sliced or cubed • Add-in soy sauce and oyster • 10 to 12 pieces snap peas sauce. Stir. • 3/4 cup carrot julienne • Add-in the vegetables minus the • 3/4 cup celery julienne cabbage. Toss and cook for 1 to • 1 piece cabbage small, 2 minutes. chopped • Pour-in chicken broth and • 1 cup chicken broth water. Add salt and pepper. Let • 1 tablespoon boil. continue to cook for 5 to optional 10 minutes. • 3 tablespoons soy sauce • Put-in the fl our noodles. Gently • 3/4 cup water toss until the noodles absorb • 3 tablespoons cooking oil the liquid. • Salt and pepper to taste • Add the cabbage and cook for about a minute. Picture of • Transfer to a serving plate. noodles. Serve. • Share and enjoy!

53 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Okinawan Salm M in-zuke AUTHOR: Maj Diana Nickles, OB I spent thirteen years of my childhood living on Okinawa, Japan. My dad was an expert jet engine maintainer with highly sought after leadership skills, which resulted in multiple USAF assignments to Kadena AB and TDYs across the Pacifi c AOR supporting various PACAF operations, Joint exercises, and multinational training events. Through all of that, he found time to teach the family how to fi sh the Pacifi c waters along Okinawa’s coastline to include Maeda Point’s cliff s, US Naval Base White Beach’s piers, and deep-sea fi shing in our boat along the western side of the island. My parents regularly picked up a variety of Okinawan o- from specialty shops as to-go meals before our fi shing trips. As a child, before I learned how to cook, I often wondered why the thin piece of fi sh in the salmon o- was always so tasty! How could I replicate that distinctive salmon fl avor and make my own seafood o-bento to enjoy at home? When the USAF assigned me to Yokota AB, Japan, twelve years ago, I learned why and how: a simple three-ingredient mirin marinade and 24 to 48 hours cure time in the refrigerator. Imagine my delight at successfully replicating one of my favorite childhood foods now as an adult! Using freshly caught or purchased seafood, this versatile marinade is key to homemade o-bentos on the other side of the world. Though far from Okinawa now, this tasty salmon meal reminds me of days spent looking out at the beautiful blue and calm Pacifi c Ocean and makes me look forward to the future when I can do that again. Seen here in two dishes: served with shiso leaves and a thinly sliced ; paired with a Spring asparagus and oyster mushroom stir-fry. INGREDIENTS • 1 - 1.5 lbs King Salmon bag or other container center-cut fi llet with skin on, • Mirin-zuke (marinade) deboned and sliced from top • 5 Tbs mirin to bottom of fi llet in 1 inch • 3 tsp light soy sauce sections • 3/4 tsp white or light brown sugar • 1 - 1 1/2 tsp salt

MAIN COURSE & SOUPS • 1 - 2 Tbs for cooking • 1 medium to large size Ziploc

54 COOKBOOK MAIN COURSE & SOUPS

Served with Shiso leaves and a thinly sliced Kombu. Another serving suggestion: Paired with spring asparagus and oyster mushroom stir-fry. INSTRUCTIONS • Keep skin on fi llet. If fi sh bones remain and are bothersome, ensure salmon fi llet section is deboned entirely, then slice into equal sections. • Rub salt on all of the salmon sections and let sit for a minimum of fi fteen minutes but, no more than twenty-fi ve. • In a Ziploc bag, combine mirin-zuke ingredients together well. After the end of fi fteen minutes, salmon will have a glossy appearance due to the salt drawing out moisture. Put all sections in marinade bag and place in refrigerator for 24-48 hours to cure. The small quantity of marinade will coat fi sh sections better in a Ziploc bag after removing as much air as possible and setting bag in a dry container (in case the bag has an unnoticeable hole or tear) for curing process. Recommend no longer than 48 hours. Flip the bag at least once after a 12-24 hour period to ensure marinade coats all sections. Remove salmon from refrigerator. The marinade’s soy sauce makes the salmon a little darker. • When ready to cook salmon, heat olive oil in large fl at-bottomed, non- stick pan on medium-high heat until shimmering. Add three to four salmon sections to pan without crowding, skin side down if possible, and let sit for approximately 2 minutes. Lower heat to medium if necessary to avoid burning due to caramelizing . Carefully fl ip salmon sections and let cook for approximately 1.5 to 2 minutes depending on fi llet thickness. Cooked side will have a medium to medium-dark brown color. Flip salmon sections again to verify browning (Maillard Reaction). If satisfi ed with color, remove to a plate, and cook the remaining sections similarly. After all sections are cooked and nicely browned on all sides, the salmon is done. • Turn off heat, plate, and serve on top of a hot bowl of rice and preferred sides. 55 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Pineapple and T ato S p (Saml• Machuu Pengpa’h Ning Mnoa’h) AUTHOR: Justin Baker, SI I’ve been a benefi ciary of my mom’s cooking all of my life! My mother has a passion for cooking, especially cuisine from her native Cambodia. My mom has made lifelong friends giving cooking lessons in her spare time in Arlington, VA and now spends some of her free time cooking for me and my kids on occasion! INSTRUCTIONS INGREDIENTS • Remove fat and skin from chicken. • 4 chicken thighs Chicken can be substituted with pork. • ½ lb medium size Debone and cut meat in big chunks. shrimp, deveined and Cook meat and bones in 5 cups of butterfl ied water, about 20 minutes. Skim off • ½ fresh pineapple, cut in foam from time to time. Add lemon cubes juice or powder, fi sh sauce, • 15-20 cherry tomatoes sugar, pineapple, tomatoes. Bring it to • 3 cloves garlic, chopped a boil, and stir shrimp in quickly. Turn • ¼ cup fi sh sauce off heat. Remove bones before serving. • 2 tsp sugar • Sauté chopped garlic in 2 tbsp oil until lightly brown. Pour over soup • ¼ cup lemon/lime juice immediately. Top with and serve (can substitute with 1-1½ with jasmine rice. Serves 4. tbsp. tamarind powder) • This is the basic Cambodian sweet and • Oriental basil sour soup. One can fi nd this soup at any remote restaurant throughout the country, using a variety of vegetables such as lotus stems, depending on the season. A handful of chopped special herbs called “Ma-aum” will add an aromatic smell to the soup. It’s very popular and delicious! Two Australian ladies who visited Cambodia in the

MAIN COURSE & SOUPS late ‘90s fell in love with it, and sent me a request for the recipe, to which I delightfully obliged. 56 COOKBOOK Sesame Se• ed Tuna and Spinach Salad AUTHOR: MAIN COURSE & SOUPS Norman Fuss, SI

INSTRUCTIONS • Place spinach in a dry pot set over medium-high heat and cook, stirring until it just begins to wild, 1-2 minutes. Transfer to a strainer to cool

INGREDIENTS • While spinach cools, toast white sesame seeds in a dry pan over For the spinach salad: medium heat until light golden • 1/2 pound baby brown, transfer into a mortar spinach and pestle and crush into a very coarse paste, leaving some • 3 tablespoons white seeds whole. Add white sugar, sesame seeds soy sauce and mirin. Stir with a • 1 tablespoon white wooden spoon to combine. sugar • Transfer cooled spinach to a • 1 tablespoon soy towel and squeeze out any sauce excess liquid. Chop roughly and add to a mixing bowl. Add the • 1/2 teaspoon mirin dressing and mix well. Cover and For the seared tuna: chill thoroughly before serving. • 2 x 5 ounces - Note, can press spinach into a ramekin while cooling for a better grade ahi tuna steaks presentation. • Salt • Lightly salt tuna steaks and coat • 2 tablespoons black on all sides with sesame seeds. sesame seeds • Heat oil in a nonstick pan over • 2 teaspoons medium heat. Sear tuna steaks vegetable oil for 30-45 seconds on each side and edges. • 1 tablespoon prepared • Slice tuna, brush with ponzu sauce sauce, and serve with spinach salad on the side.

57 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Sinigang (S r Meat Stew) AUTHOR: LtCol Bill Lussier (OB) and Cristina Lussier (SI) This lemony meat stew can also be made with milkfi sh. There are many substitutes for the vegetables to include eggplant or adding ginger. This just happens to be how my mom makes it. One can also buy “sinigang mix” to replace the lemon/salt at the grocery store or commissary in the Asian food aisle which can be a time and ingredient saver too!

INGREDIENTS INSTRUCTIONS • 2 lbs short ribs of • Simmer beef in water with onion beef or country- and tomatoes until meat can be style pricked easily with a fork. • 1 large onion • Add lemon along with vegetables. chopped • Cook about 5 minutes or until • 1 can whole vegetables are crisp tender. tomatoes • Serve hot. • 1 cup red radishes, • Goes great with rice. peeled and sliced • ½ lb fresh green beans, trimmed • 1 package frozen lima beans • 2 tablespoons lemon juice • 6 cups water (* Can add salt or fi sh sauce (patis) to taste after for those watching salt intake) MAIN COURSE & SOUPS

58 COOKBOOK Thai C¥ y Hot Pot

Chef’s note: We use this MAIN COURSE & SOUPS sauce with our hot pot, shabu shabu pot, and grill.

Serve with a variety of “dippers” to please the whole family!

AUTHOR: Norman Fuss, SI

INGREDIENTS INSTRUCTIONS For the curry: • Heat olive oil in large • 1 tablespoon olive oil stockpot. Add garlic • 5 minced garlic and ginger and sauté for 1-2 minutes, stirring cloves occasionally. Add • 1 inch peeled fresh vegetable stock and ginger, sliced thick coconut milk. Stir to • 8 cups vegetable combine and let simmer. stock Add curry paste and whisk • 3 cans coconut milk until dissolved. • 4-6 tablespoons Red • Cover and simmer for Curry Paste 5 minutes and remove ginger slices. For the dippers: • Serve simmering. Add • Crispy tofu, raw “dippers” and simmer shrimp, thinly sliced until they have cooked. beef, chicken, or pork Transfer to individual (fi nd at H-Mart), bowls with a ladle full of or Rahman noodles, sauce. sliced peppers, broccoli, carrots, mushrooms, , spinach, gyoza dumplings, etc.

59 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Thai Pineapple Fried Rice (Veget• ian ¨ ti ) AUTHOR: Maj Diana Nickles, OB Taiwan, like Hawaii, is world-famous for their many pineapple varieties, which are cooked into savory sides, sweet , or served and eaten as refreshing chilled chunks with li hing mui (ground plum powder). My mom has always loved pineapple. Now that she lives in Hawaii, she prefers Maui Gold Pineapple, which are extra sweet and available on Oahu. I wanted to diversify her pineapple experiences and suggested Thai Pineapple Fried Rice, a dish I tried years ago with one of my dear university friends who is from Vietnam. One pandemic Sunday, Mom and Daughter, currently living on opposite sides of this country, made this dish together. I paired mine with a boiled egg and an Asian- style cucumber, , and cilantro salad. Mom paired her fried rice with mirin-soy sauce marinated chicken. The result? After two phone calls (one during ingredients prep and one while eating), we discussed how Thai Pineapple Fried Rice brought our respective meals together and Mom shared more about her childhood growing up in southern Taiwan.

INGREDIENTS • 3 cups cooked medium- • Ground white pepper to taste grain rice Sauce: • 3 medium to large cloves of • 1 ¾ tbsp. fi sh sauce garlic, smashed and thinly • 1 Tbs oyster sauce sliced • ½ tsp sugar • 1 large , peeled and • 1 Thai chili pepper, seeded diced to heat preference and thinly • 1 large red bell pepper, sliced (OPTIONAL) cleaned and diced • 2 Tbs olive oil for cooking • 6 scallions, roots removed, cleaned, and sliced on bias (both green and white parts) • ½ to ¾ Gold pineapple, cleaned and chopped or diced to bite-sized pieces MAIN COURSE & SOUPS

60 COOKBOOK MAIN COURSE & SOUPS

INSTRUCTIONS • In a small bowl, combine together to ensure sauce sauce ingredients together fl avors all ingredients. and stir well to dissolve sugar. • Add pineapple pieces to pan and stir. • Prep vegetable ingredients. • Lower heat to medium • Heat olive oil in large pan or if necessary to avoid wok on medium-high heat burning. until shimmering. • Add sliced green onions • Add garlic and shallots and and white pepper to cook for approximately 2 taste preference and minutes, stirring to avoid stir to incorporate all burning. ingredients.

• Add bell pepper to pan • After pineapple and and cook for another scallions are cooked/ approximately 2 minutes, heated through, the Thai stirring to avoid burning. Pineapple Fried Rice is done. • Add cooked rice to pan and mix all ingredients evenly. • Turn off heat, plate and serve. • Once rice comes up to temp, add sauce and stir everything

61 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Pancit (St - ied N£ dles) For long-life; a combination of meats: pork, shrimp, chicken & vegetables

Traditional food for all occasion- birthdays, weddings, funerals, and any special occasion

AUTHOR: Cristina Dixon, HR

INGREDIENTS • 14-16 oz. Noodle Rice • 2 Tbsp vegetable/olive oil Vermicelli (Bihon) and/or • 2 carrots, thinly sliced into Flour (Canton) Noodles strips • 2 chicken thighs or 1 large • 3-4 cups chicken stock breast, boiled/sauteed/ • 3 celery stalks, thin julienne rotisserie, thin strips sliced • 1/2 lb medium-large • 2 Tbsp fi sh sauce (patis) shrimp, shelled and deveined • 1 cup napa cabbage, julienne sliced • 1 large onion, sliced • Salt and Pepper to taste • 1/2 cup Chinese red sausage or smoked • 1/2 cup red/orange bell sausage, sliced peppers, thin strips • 4 garlic cloves, minced • 1 lemon, wedges or sliced • 1 cup green beans, thin MAIN COURSE & SOUPS julienne sliced

62 COOKBOOK

INSTRUCTIONS Prep everything. MAIN COURSE & SOUPS • If chicken is raw, boil or sauté, then slice into thin strips, or use thin sliced rotisserie, put in bowl. Clean, shell and devein shrimp, put in bowl. • Thinly slice or smoked sausage, put in bowl. • Clean green beans, julienne slice, put in bowl. • Clean and peel carrots, julienne and strip, put in bowl. • Clean and julienne celery put in bowl. • Clean cabbage, julienne slice put in bowl. • Clean onion, slice and put in bowl. • Clean garlic, minced. • Soak the rice noodle in warm water until soft, drain and set aside. • In a non-stick pan, warm over medium heat, sauté garlic in oil, lightly brown, add onion, stir for a minute, then add cooked chicken, shrimp, sausages, green beans, carrots, celery, cabbage, 1 Tbsp , salt and pepper to taste. • Cook for 5-8 minutes until vegetables are crisp-tender. • Remove vegetables and meat mixture, set aside. I • n the same pan, add chicken stock, 1 Tbsp fish sauce, salt and pepper to taste, vinegar, bowl, then add noodles, simmer in medium heat until liquid is absorbed and noodles are cooked. • Gently stir in 2/3 of the vegetable mixture taking no to mash the noodles. • Transfer to serving tray and top the rest of the vegetable meat mixture. • Served with lemon wedges/slices and soy sauce on the side.

63 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Hawaiian ShΠu Chicken

AUTHOR: Samantha Duell, NE

INGREDIENTS INSTRUCTIONS • 5 lbs Chicken thighs • Mix all ingredients in a bowl. • Add chicken to a large pot over • 1 C soy sauce medium heat. • Pour sauce over chicken, bring • 3/4 C sugar to a boil, cover and simmer for 45 minutes. • 2 1/2 TBsp vinegar • Serve over rice.

• 1/2 tsp black pepper

• 2 1/2 TBsp Worcestershire sauce

• 1 1/2 tsp chopped garlic

• 1 oz peeled ginger MAIN COURSE & SOUPS

64 COOKBOOK

DESSERTS

65 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Gina’s Banana Lumpia (T¢ )

AUTHOR: Gina Nichols, AL

INGREDIENTS INSTRUCTIONS • 1 bunch (3lbs) sweet • Mix sugar and cinnamon in a banana (Chiquita) bowl • Peel bananas and slice in • 1 cup Brown Sugar quarters • Roll each slice in cinnamon • ½ cup Cinnamon sugar mix • Wrapped bananas and sealed • 1 box Lumpia end with luke warm water wrappers • Repeat until all bananas are wrapped • Vegetable oil (for DESSERTS frying) • Heat vegetable oil on medium heat • Deep fry banana lumpia until golden brown • Serve Hot • Top with 2 scoops of Vanilla ice cream

66 COOKBOOK

Gina’s Banana Lumpia (T¢ ) AUTHOR:Filipino Puto Zekim “Zeke” Taguba, RD A great way to introduce your awesome heritage to your family is by cooking. In the past few years, I have been inspired by a great Chef (Chef Steve Weiler), who encouraged me to venture out of my norms and explore various cuisines the world off ers through cooking. Recently, I became focused on introducing my children to my own Filipino heritage and the awesome foods. Luckily, I have a great daughter Sabrina (my personal sous-chef)

to assist me in venturing to the world of . The Filipino DESSERTS food we decided to make is Puto. Puto is a traditional dessert you can enjoy throughout the year. I remember when I was young and living in the Philippines, my mother usually buys Puto for dessert or . It was a great treat when you are young and hungry. The quest to cook Puto started the end of last May (2020). The fi rst struggle was to fi nd a steamer and then we had to gather all the ingredients which are all available in the Asian market. Second struggle was to fi gure out how to cook it since it’s my fi rst time cooking Puto. The fi rst batch of Puto we made was great and the second/third was even better by adding Ube. By the end, we had great dessert for a few days and the best part of it…spending time with my daughter and introducing her to our culture through food. INSTRUCTIONS INGREDIENTS • Mix the rice fl our, sugar, water, Ube • 4 Cups of Rice Flour Jam and salt until well blended. • 1 ½ Cups of Sugar • Lightly brush the Puto mold (I used a reusable silicone baking cup). • ½ tsp salt • Prepare the steamer – add water and • 2 Cups water bring to a boil. • Melted Butter • Place the steamer basket over the • 4 Tbs Ube Jam (Optional) steamer and wrap the lid of the steamer with cheesecloth or cotton • Small square cheddar cheese material to prevent the condensation (top on Puto immediately from dripping. after cooking - optional) • Fill the Puto mold until ¾ full and place it on the steamer basket in a single layer spaced out. • Steam for about 16 minutes and allow to slightly cool and then remove it from the mold. 67 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Ginataang Mais (Sweet Rice C n Dessœ t) Simple, sweet and our children’s favorite Filipino desserts! Can be eaten cold or hot. Our kids away at college love making this, it’s easy and serves as a great “pick-me-up” when they get homesick!

AUTHOR: LtCol Bill Lussier (OB) and Cristina Lussier (SI) INSTRUCTIONS • Combine coconut milk and rice INGREDIENTS in a pot over medium heat until coconut milk begins to boil. • 2 Cans coconut milk • Once boiling, lower heat to low and stir mix to prevent • ½ Cup Sweet Rice rice from sticking until (typically found in rice is cooked to preferred Asian Food aisle at tenderness (approximately 12- grocery store) 15 minutes). • Once rice is cooked, stir in the • 1 Can Whole Corn can of corn (to include the water in the can) for about 5 • 1 Can Condensed additional minutes. Milk • Use the to

DESSERTS sweeten the “ginataang” to desired taste, adding ¼ cup at a time to the pot, mixing completely before adding more. • Ready to serve! • Should be kept in refrigerator after it has cooled down in a closed container.

68 COOKBOOK Magn” ia Ice Cream AUTHOR: LtCol Bill Lussier (OB) and Cristina Lussier (SI) Summer Sweetness from the Philippine Islands For those wanting a taste of the Philippine Islands without the hassle, pick-up a pint of Magnolia Ice Cream. Magnolia Ice Cream (from left): Magnolia is a well-known brand Ube, Buko Pandan & Mango through the Philippines, but is DESSERTS most famous for their delicious ice cream made from carabao’s milk. The ice-cream you will fi nd here in the U.S. is made from California cow’s milk, but nonetheless delicious. While in the Philippines you can explore a myriad of unique fl avors such as Tara White Cheese, Macchiato, Caramel…you can pick up best-selling fl avors like Avocado, Mango, Ube (taro root), Ube Keso (taro root and cheese), Buko Pandan (young coconut and pandan) and Red Bean Milk Bar here in the States. Perfect for a summertime treat!

INSTRUCTIONS INGREDIENTS • Locally you can fi nd • Magnolia ice cream Magnolia ice cream at the Ft. Belvoir commissary and Northern Virginia grocery stores, e.g. Safeway at Kingstowne Shopping Center sells pints of Magnolia ice cream for $4.49/each).

Madison Lussier (8) enjoying Magnolia’s mango ice cream.

69 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Mango Cake This refreshing cake is lovely to look at and delicious to devour! You can buy it at most Filipino stores, however nothing beats the homemade version, blessed by the hands that bake it with tender love & care - steeped in tradition.

AUTHOR:

Col Christine Enriquez, HR Sent by Nanay (Mother) and Tatay (Father), steeped in Filipino tradition & love.” Col Enriquez INGREDIENTS INSTRUCTIONS • 10 egg whites • Beat egg whites until foamy. • 1 c. sugar • Gradually add sugar, continue • 10 egg yolks beating until very stiff but not dry. Set aside. • ¼ c. water • Beat egg yolks with water and vanilla • 2 c. sifted cake fl our until creamy. • 1 tsp. vanilla • Gradually add sugar, beating well • 1 c. sugar until thick and lemon colored. Icing • Fold egg yolks alternately with fl our • 1 c. sugar into egg whites. Pour in a paper- • 1 c. fresh milk or lined 13” x 9” rectangular pan and evaporated milk bake at 350 degrees F. for 20-25

DESSERTS • 1 ½ c. butter minutes. Cool and prepare icing. • 1 c. whipped cream (chilled) • Prepare Icing: Dissolve sugar in • 4 ripe fi rm mangoes, milk, set aside. peeled and sliced into 1” x • Cream butter until light and fl uff y. 2 ½” pcs. Beat in milk mixture until smooth.

• Blend in whipped cream and set aside. • Split cake and spread icing on cut layer, arrange sliced mangoes, leaving several pieces for the topping. • Place other half of cake on top and ice all around. Garnish with sliced mangoes. • Chill and serve.

70 COOKBOOK RΠal Bibingka When I visit my Dad in the Philippines, we buy these tasty min- cakes. I am so proud of my Dad, a former Navy Chief, Dept of the Navy Civilian & 2x Vietnam War Veteran. When I bake these cakes, I close my eyes and savor the sweet & savory blend, and it comes pretty close to the delicious treats I love to buy with Dad in the busy streets of Pandayan, Alaminos City, Pangasinan, in the beautiful Philippines!

AUTHOR: DESSERTS Col Christine Enriquez, HR

INSTRUCTIONS INGREDIENTS • Beat eggs until light and creamy. • 3 eggs • Add sugar gradually beating well after each addition. • ¾ c. granulated sugar • Sift fl our and baking powder together. • 2 c. all-purpose fl our • Beat dry ingredients alternatively with coconut milk. • 4 tsps. Baking • Pour batter into 2x 9” pans powder that have been greased and lined with wilted banana leaves. • 1 ¼ c. coconut milk • Bake at 350 degrees F. for 10 minutes. • Take out pans and sprinkle with • ½ c. grated cheese cheese. • Bake 20 minutes more. • Banana leaves, wilted • Brush twice with margarine while baking. When done, brush again with margarine and sprinkle with sugar. • Serve with freshly grated coconut and some like to place egg slices and bake right in for a savory sweet taste.

71 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Leche Flan (Filipino Cust• d) AUTHOR: Cristina Dixon, HR

INGREDIENTS • 1 Dozen Egg Yolks • 1 can low-fat condensed milk • 1 can Evaporated Milk • 2 tspn vanilla extract • 1 can Condensed Milk • 1/2 cup white sugar

INSTRUCTIONS • Pre-heat oven to 400 degrees. • Prep the custard. • Separate each egg whites, place in a bowl, and put egg yolks only, in diff erent large mixing bowl. Start with the egg yolks bowl, to it add 1 can condensed milk, 1 can evaporated milk, and 1 Tspn vanilla extract, blend well, put to the side. • In the other bowl with egg whites, add 1 can low-fat condensed milk, 1 can low- fat milk, and 1 Tspn vanilla extract, blend well. • In two separate aluminum loaf pans, put a teaspoon of sugar at a time to each pan, spread it out and place on stove burner on low heat, melt the sugar, add more sugar until the bottom of each pan is lightly covered and sugar has completely melted, then cool each aluminum pan—the melted sugar will

DESSERTS crystalize (as it cools, you’ll hear the crackling of the sugar crystals. • Use a strainer to transfer the custard mixture on the cooled loaf pan, start with the yolk custard; then in the other loaf pan, strain the egg white mixture in it. • Place the fi lled pans in a large pyrex glassware, then fi ll the pyrex sides carefully with water, about 1/2 up the custard panlassware—be careful, do not let water in the custard-fi lled loaf pans, and cover loosely with foil. (This method is steam bath cooking). • Cook for about 45 minutes, remove from the pyrex glassware, let it cool in room temperature, then refrigerate to set. When ready to serve, be sure to score the side fi rst with a knife, place a serving tray over the loaf pan and fl ip-over—It should slide out with ease and the melted sugar turns into carmel coating. This dessert can be cooked days before serving, stored in the refrigerator until ready to serve.

72 COOKBOOK Vietnamese Fruit M© Dessœ t Here we go! You can make this desert for 2 people or as many as you want, just increase the number of ingredients in the list below. A warning, you will need to account for how many times people will go back for seconds...Just saying!!!

AUTHOR: Phong Nguyen, NE

INSTRUCTIONS INGREDIENTS DESSERTS • I will start from the bottom up. Mix • 1 can fruit cocktail (no juice) 1 cup of sugar in 1 cup of hot water. • 1 can Palm seed (no juice, Use the Entire cup of mixed sugar Asian grocery) or part of the cup or none of it, • 1 can longans (no juice, depending on how sweet you like Asian grocery, leave whole it, its all up to your taste and it is all or cut in half) good by the way. • 1 can jack fruit (no juice, cut • Note: do not use the syrup or juice it to a strip) in the can because they will mess up the taste and fl avor. • 1 can lychee (no juice, Asian grocery, leave whole or cut • Follow the instructions to prepare in half) the Agar, with the exception of using a little less water than the • Box of Agar Agar powder instructions call for. It is very simple (Asian grocery, optional: and similar to making jelly but the red, green food color) hard part is when it cools down. • Coconut milk, soy milk, or Allow it to completely cool down. Half and Half (choose one, Add food coloring at this step if some do not use all three) color is desired. After mixing, you can • 1 cup sugar add 2 colors or no color at all. Let it • 1 cup of water (ratio of cool down for at least ½ hour. Cut sugar to water is to user them any way you like, small square, preference) small strip, rectangle, etc…. • Add the fi rst 6 ingredients in a bowl big enough for all the items plus Ice. Add the milk and sugar water as much as you need to. • Gently mix up everything and there you have Vietnamese fruit mix, a very good dessert for summer. 73 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK Gina’s Simple Halo Halo ( e sœ ving)

AUTHOR: Gina Nichols, AL

INGREDIENTS • 4 cup Shaved Ice

• 2 Tbsp. Coconut INSTRUCTIONS String (Macapuno) • Add fruits and beans in a bowl • 2 Tbsp. Sweet or tall glass Coconut Gel (Nata de • Add shaved ice Coco) • Pour in evaporated milk • 2 Tbsp. Sweet Palm • Top with 2 scoop of Ice cream Fruit (Kaong)

• 2 Tbsp. Sweet Beans DESSERTS • 2 Tbsp. Sweet

• ½ cup Evaporated Milk

• 2 scoop of Vanilla ice cream or Ice cream of your choice

74 COOKBOOK Celebrating AAPI M th

We believe that one of the most exciting aspects of cookbooks is their ability to transport readers into the cultures and kitchens of others. As readers, we get to learn about the rich diversity of cultures and cuisine throughout the world and celebrate our shared humanity through food and cooking.

75 AAPI EMPLOYEE RESOURCE GROUP COOKBOOK

76 MAY 2021