食物 ماعَط Comida

FOODMULTICULTURAL RECIPES REPRESENTING OUR COMMUNITY WHAT’S ON THE TABLE?

ANZACBiscuits 3 ChineseBeefDumplings 5 EnsaladadeFrijole 7 Kimchi 9 LentilKofte 11 Mantu 13 PorkSinigangSoup 15 SouthSudaneseFulBeans 17 TortillaEspanola 19 Watalappam 21

About this book... This book contains recipes that are representative of the cultures of the students in the 2020 Reading, Writing & Communication Skills & English for Parents classes at Foundation Learning Centre.

Shared with our community in celebration of Neighbourhood House Week 2020.

FLC ANZAC BISCUITS Sandra Van Gils

Preparationtime:10to15minutes Cooking time: 20 to 30 minutes Difficulty: Easy Serves: 10 These biscuits are popular in INGREDIENTS Australia & 1 cup rolled oats New 1 cup of plain flour Zealand! ½ cup sugar ¾ cup 1 tablespoon golden syrup ½ cup butter ½ teaspoon bicarb soda 1 tablespoon boiling water

METHOD 1. Mix oats, flour, sugar and coconut together in a large bowl 2. Melt syrup and butter together 3. Mix bicarb soda with boiling water and add to melted butter and syrup

4. Mix into dry ingredients 5. Roll in balls and place on greased baking tray 6. Slightly flatten

7. Bakein150◦ oven for 20 to 30 mins

3 CHINESE BEEF DUMPLINGS Rongping Li

Preparation time: 60 minutes Cooking time: 20 minutes Difficulty: Medium Serves: 6

INGREDIENTS

Dough 3 cups flour 1 ¼ cups water ¼ teaspoon salt

Filling 500g minced beef 500g Chinese chives, dried slightly and chopped 1 teaspoon soy sauce ¼ teaspoon salt 1 teaspoon cooking wine (white) ¼ teaspoon white pepper 3 teaspoons sesame oil 1 small green onion, minced 2 slices fresh ginger, minced ½ teaspoon sugar 1 teaspoon oyster sauce 1 teaspoon essence of chicken

METHOD 4.Roll dough into long strips, cut into small pieces and roll into a 1.Put the water and flour into a bowl and mix to make a smooth circle. Take the right amount of filling for each piece and wrap it in dough the shape of a Chinese silver ingot.

2.Put minced beef in another bowl. Add sesame oil, cooking 5.Add water to a pot and boil. Add the dumplings. Cook until the wine, soy sauce, oyster sauce, salt, white pepper, minced green dumplings float up to the surface. Add a little cold water and boil onion, minced ginger, sugar and essence of chicken. Mix well. again until cooked. It takes about 3-5 minutes from the time the dumplings first float in the water. 3.Add chopped Chinese chives and mix well.

5 ENSALADA de FRIJOLE SPANISH BEAN SALAD Maria Belloso

Preparation time: 10 minutes Serves: 6

INGREDIENTS

1 x 400g can mixed kidney beans, rinsed 1 x 400g can diced tomatoes 1 small red onion 4 small radishes ½ bunch coriander Juice from 2 lemons 1 tablespoon apple vinegar Chilli to taste (optional) Salt and pepper

METHOD

1.Place kidney beans and tomatoes in a bowl

2.Add chopped onion, radishes and coriander

3.Add salt, lemon juice, vinegar and pepper

4.Add chilli to taste – optional

5.Mix ingredients together and serve

7 KIMCHI Yonghee Lee & Sejong Sur This is INGREDIENTS a Korean 2 cups sea salt 10 cups water recipe! 1 head of napa cabbage 1 white radish 50g of water dropwort 100g green onion ¼ pear

Seasoning ¾ cup red pepper powder 50g anchovy sauce 50g salted shrimp 1 tbsp sugar ½ onion 3 tbsp minced garlic 1 ½ tbsp crushed ginger ½ tbsp salt

METHOD

Salting the cabbage

1.Cut the cabbage only halfway with a knife and then pull it apart with your hands

2.Prepare salt water and put the cabbage in 3.Cut the onion and pear into bite-sized pieces, then put them into a blender, add anchovy sauce and blend well 3.Let it sit for 6 hours 4.Sprinkle the red pepper powder over the chopped radish and mix 4.Wash the cabbage and drain it together Preparing the paste mix 5.Add water dropwort, green onion, onion and pear and mix well

1.Wash the radish and cut it into thin strips 6.Put in garlic, ginger and salted shrimp and mix well

2.Cut the water dropwort and green onion into 4cm lengths 7. Put the paste mix in each cabbage leaf

9 LENTIL KOFTE This Meyri Incegul isa Turkish INGREDIENTS recipe! 410g (2 cups) red split lentils, rinsed and drained 2 tsp. ground cumin 1 tbsp. sweet paprika 2 tsp. chilli flakes 1 tsp. salt 2 tbsp. tomato paste 2 tbsp. pepper paste 250ml olive oil 175g (1 cup) fine bulgur (cracked wheat) from health food shops Juiceof2lemons 1 large red onion, very finely diced 1 bunch spring onion, finely sliced 1 bunch mint leaves, finely chopped 2 bunches parsley, coarsely chopped

METHOD 1. Place the red lentils and 1 litre water in a large saucepan and bring to the boil over high heat. 2. Reduce the heat to medium, cover and simmer for 15-20 minutes or until the lentils are soft and are easily squashed. 3. Stir in the cumin, paprika, chilli flakes, salt, tomato paste, red pepper paste and cook for another minute. 4. Add 2 tablespoons olive oil and the bulgur and combine well. 10. Add the remaining lemon juice and olive oil as required if the mixture is too dry. 5. Remove from the heat, cover and set aside to cool (cooling time: 1 hour) The mixture will thicken as the bulgur absorbs the excess 11. Taste and season further if required. liquid. 12. The mixture should be easily moulded in your hands and 6. When lentils are cool, place it in a large mixing bowl. shouldn’t be sticky. 7. Season with salt and add 100 ml olive oil, half the lemon juice. 13. To serve, shape the lentil mixture into golf ball-size portions then gently into a football shaped kofte as shown in the picture. 8. Using clean hands, knead the mixture together. 14. Place each one in a baby cos lettuce leaf and top with a little 9. Add the finely chopped red onion, spring onion, mint, parsley and fermented red chilli, gherkins, parsley and mint. Prior to eating mix well. give them a good squeeze of lemon juice.

11 MANTU AFGHAN DUMPLINGS Tayeba Rezai

Prep time: 40 min Cook time: 30 min Ready: 1 hour 10 mins Serves 6

INGREDIENTS 4 cups minced beef or lamb 4 cups onions, chopped 6 garlic, minced 3 bunches of coriander, chopped 3 bunches of spring onions, chopped 1 teaspoon ground black pepper 1 teaspoon powder 1 teaspoon powder 4 chillies, chopped Vegetable oil Salt to taste 4. Get the wonton wraps and place approximately one tablespoon of 1 package of wonton wraps the cooled ground meat and spring onion and coriander mixture onto each wrap. To make the wraps stick together easily, wet the Topping edges with water (you may use your fingers or a basting brush). 4 cups yogurt (or desired amount) 4 cups dhal (optional) Fold over the first two opposite ends of the wrap, followed by the Parsley to taste other two ends to enclose the dumplings. Press the edges tightly to seal together. Continue doing this with the remaining wraps.

METHOD 5. Take the racks out of the steamer dish. Add water to the dish, cover, and bring to the boil. Grease the bottom of the steamer 1. Heat pan over medium heat and add onion and ground meat. racks with oil to prevent sticking and place the dumplings on top, Cook until the meat is halfway cooked for about 15 to 20 leaving some room in between each dumpling so they don't stick minutes. Add the black pepper, minced garlic, turmeric, curry together. Once the water has come to the boil, place the racks powder and chillies until cooked and then remove from heat. filled with dumplings back on to the steamer dish. Cover with lid and steam for approximately 30 minutes. 2. Let it cool down to room temperature. 6. Once they are cooked, place them on a plate and top each mantu 3. Once cooled down, mix in the chopped spring onion, chopped with a spoonful of yoghurt, dhal (if using this) and a sprinkling of coriander and desired amount of salt. parsley.

13 PORK SINIGANG SOUP This Asuncion Marshall recipe is from the Philippines

INGREDIENTS 900g pork spare ribs and pork belly with ribs, cut into 2-inches pieces 8 cups water 2 large tomatoes, quartered 1 medium onion, peeled and quartered 2 tablespoons fish sauce 6 pieces gabi (taro), peeled and halved depending on size 1 6-inch radish, peeled and sliced to½ -inch thick half-rounds 2 finger chillies ½ bunch long beans, ends trimmed and cut into 3-inch lengths 1 eggplant, end trimmed and sliced to½ inch thick half- rounds 6 pieces okra, ends trimmed 15 pieces large tamarind or 1½ packs tamarind powder (400g packs) 1 bunch water spinach, cut Salt to taste

METHOD 1. If using tamarind pods, combine the tamarind and 2 cups water in a saucepan.

Cook over medium-high heat for 10 minutes or until the tamarind 3. Add the taro roots, tomatoes, onion and chillies and cook for 5 is soft. Using the back of a spoon, mash the softened tamarind. minutes. Add the radish, beans, eggplant, okra and cook for 5 Strain the juice into a bowl and set aside. Discard the seeds and minutes. shells. 4. Stir the tamarind juice or seasoning mix, add the water spinach 2. In a large pot, place the pork and 6 cups of water. Bring to boil and simmer for 5 minutes, season to taste. over a high heat. Add salt, lower heat to medium heat, cover for 45 minutes or until pork is tender. 5. Serve with steamed and fish sauce on the side.

15 SOUTH SUDANESE FUL BEANS Sunday Kier

INGREDIENTS 2 cans beans 2 eggs 1 tomato ¼ onion 1 green pepper (optional) ½ teaspoon cumin 2 tablespoons sesame oil ¼ teaspoon salt ½ a block feta cheese A little rocket

METHOD

1. Boiltheeggs 2. Cut tomato, onion and green pepper 3. Cook the beans with onion for 10 minutes, stir it until it is cooked, then smash it a little 4. Add salt and cumin 5. Peel the eggs and slice them 6. After the beans are cooked, layer the ingredients in a dish, put the beans at the bottom, then the green pepper and tomato and lastly the eggs on top 7. Put the feta cheese, rocket and sesame oil on top 8. Serve with bread

17 TORTILLA ESPANOLA SPANISH OMLETTE Antonio Moure

INGREDIENTS 5 eggs 1 kg potatoes extra virgin olive oil 1 onion (optional) salt

METHOD

1. Peel and wash the potatoes and cut into thin slices. Heat enough oil in a frying pan. Add the potatoes and a little salt. If you are adding onion, add it after the potatoes. The heat shouldn’t be too high so that the potatoes and onions are cooked to perfection.

2. When the potatoes start to turn golden move them away from the heat and put them in a large colander. To avoid excess oil, put them on a plate with absorbent paper. Meanwhile, beat the eggs and add the potatoes, mix well and add the salt.

3. Heat the frying pan again with two spoonfuls of oil to cover the bottom of the pan. Add the mixture of egg and potatoes and lower the heat. Move the frying pan with circular movements so that the omelette doesn’t stick to the bottom of the frying pan.

4. When it starts to bubble this means that it has set, so it has to be turned over. Use a flat plate, but you can use a straight edged lid. If necessary, move the tortilla (omelette) from the plate to the frying pan, and move it around again with circular movements. It will set well.

19 WATALAPPAM SRI LANKAN Deepanie Welikumbura

INGREDIENTS 250 ml (1 cup) thick coconut milk or coconut cream 325g powdered Kithul (a type of palm cane sugar) 4 eggs (260g) 7-8 finely ground cloves 6 finely ground a piece of finely ground finely ground cashews and berries a vessel to put the mixture in steam

METHOD 1. Put butter in a bowl or a flat container. Keep it aside 2. Mix in the powdered jaggery with the coconut milk. It is better if coconut cream is used (thick milk). Beat eggs with a fork, but do not over beat. Add beaten eggs to mixture. If a flat container is used, the process will be quicker. If a bowl is used, it will take 1 hour to 1¼ hours to cook. 3. Add all the finely ground into the mixture. Put the mixture into the bowl or the flat container prepared previously. Cover the bowl/container tightly so that the steam will not escape while cooking. 4. Wait for the steam to come out from the steamer before placing the bowl/container with the mixture in the steamer. Close the lid and keep the mixture for at least for 45 minutes on a low flame. Remove the mixture from the heat and test it with a toothpick to see whether it is still sticky. If sticky, keep it again in the steamer 5. After cooked, leave the watalappam to cool and decorate it for few minutes. with cashews and berries before serving.

21 PHOTO CREDITS omnivorescookbook.com inspirulina.com seasonalcookinturkey.com lailasgourmet.com epicurious.com hurrythefoodup.com notesfromamessykitchen.com lotusartichoke.com lolakusinera.com RECIPES WRITTEN BY STUDENTS OF FOUNDATION LEARNING CENTRE