FAR EASTERN UNIVERSITY

Institute of Tourism and Hotel

Management

BACHELOR OF SCIENCE
IN HOTEL & RESTAURANT MANAGEMENT

International Cuisine

1
 Recipe Guide for Faculty

Course Description

This course includes a comprehensive exposure to a variety of international

recipes from different cuisines for them to become more versatile and creative
Culinarians. Students shall develop a good palate, expand their range of taste and
develop the techniques to gain a better understanding of Culinary Arts.

A course designed to introduce students to the different foods of the world in its
historical context. The course coverage will cover the progress of the foods from the old
world to the new world and the introduction and incorporation of different ingredients
from one region of the world to another. This will give the student an understanding of
the importance of looking at both the traditional and contemporary foods of the
world.This course is intended to teach the wide range of regions around the world and
how history, geography, and religion, influence the different cuisines.

Student Learning Outcomes

Affective
1. Recognize and identify pictures of cuisines found throughout the world
2. Prepare and appreciate an authentic and classical dishes from different
countries
3. Explain the food of a certain country and its cuisine development

Cognitive
1. Apply sanitary preparation and service technique
2. Identify a variety of International recipes and techniques in cooking
3. Point out the similarities and differences of other cultures and cuisines

Psychomotor
1. Create new ways in preparing and developing new recipes
2. Analyze factors that affect a countrys food and cuisine
3. Construct menu and pair ingredients when developing new recipes

2
Course Outline
Week Teaching Recipe
Topic Evaluation
No. Methodologies Page No.
1 Professionalism in the
Kitchen Reporting Class
Participation
Characteristics of Different Class
Cuisines Discussion Group activity

Review of kitchen tools and

equipment and their use

2 Spanish Cuisine Class Group Output:

Discussion
Gambas al Ajillo
Demonstration 6
Seafood Paella
Return
Demonstration Spanish
Omelette

Crme
Catalana

3 Italian Cuisine Class Group output:

Discussion
Ossobuco with
Demonstration Gremolata
8
Return Pesto
Demonstration
Risotto con
Parmigiano-
Reggiano

Tiramisu

4 French Cuisine Class Group output:

Discussion
Quiche Lorraine
Demonstration 11
Crpe Suzette
Return
Demonstration Chickenala Kiev

Coq Au Vin

3
5 Greek Cuisine Class Group Output:
Discussion
HoriatikiSalata
Demonstration 14
Moussaka
Return
Demonstration Baklava

6 Prelim Exam

7 British Isles Class Group Output:

Discussion
Roast Beef with
Demonstration Yorkshire 15
Pudding
Return
Demonstration Fish and Chips

Chicken Tikka
Masala

8 German/Austrian Cuisine Class Group Output:

Discussion
Hungarian
Demonstration Goulash 17

Return Schnitzel
Demonstration
Black Forest
Cake

9 American Cuisine Class Group Output:

Discussion
Buffalo Chicken
Demonstration Wings 19

Return All Beef Burger

Demonstration
Onion Rings

Apple Crumble

10 South American Cuisine Class Group Output:

Discussion
Buttermilk Fried
Demonstration Chicken 21

Return
Demonstration Chicken Fajitas

Churros

4
11 Midterm Exam

12 South East Asian Cuisine Class Group Output:

Discussion
Chicken Satay
Demonstration 23
Cha Gio
Return
Demonstration Pad Thai

DadarGulung

13 Japanese Cuisine Class Group Output:

Discussion
Sushi Rice
Demonstration 25
California Maki
Return
Demonstration Ebi Tempura

Katsudon

14 Korean Cuisine Class Group Output:

Discussion
KalbeeChim
Demonstration 27
Chap Chae
Return
Demonstration Bibimbap

15 Chinese Cuisine Class Group Output:

Discussion
Sio Mai
Demonstration
Sweet and Sour 29
Return Pork
Demonstration
Steamed Fish in
Soy-Ginger
Broth

Yang Chow
Fried Rice

5
16&17 Filipino Cuisine Class Group Output
Discussion
Kare-
Demonstration KarengBagnet
31
Return Chicken Inasal
Demonstration
Bibingka

18 Final Exam

6
 SPANISH CUISINE
GAMBAS AL AJILLO Cooking Time: 20 minutes
Yield: 4 servings
Ingredients Method

500g Prawns (medium size) 1. In a saut pan or heavy frying pan, warm the
4 large cloves of garlic, finely
olive oil over medium heat. Add the garlic and
minced
1 tsp sweet Spanish paprika red pepper flakes and saut for about one
1 tsp red pepper flakes minute or until they just begin to brown. Be
2-3 oz. (60-89 ml) cognac (or substitute dry careful not to burn the garlic!
sherry) 2. Raise the heat to high and immediately add
4 oz. (125 ml) extra virgin olive oil the shrimp, lemon juice, sherry or cognac and
3 tsp chopped fresh parsley paprika. Stir well, then saut, stirring briskly
1 lemon for juice
until the shrimp turn pink and curl about 3
1 fresh baguette, sliced
minutes.
3. Remove from heat and transfer shrimp with
oil and sauce to a warm plate or serve right
from the pan. Season to taste with salt and
freshly ground black pepper. Sprinkle with
parsley. Serve with fresh bread.

7
SEAFOOD PAELLA Cooking Time: 1 hour
Yield: 8 servings
Ingredients Method

200g 1 cup crabs, boiled, halved Simmer stock and add saffron (stock must be pale yellow).
180g 1 cup mussels, clean, half shell Boil mussels until half-cooked then strain, repeat with the
120g 6pcs clams, clean clams then set aside. Repeat with crabs and then set
120g cup shrimps, peeled, tail on aside. Add shrimp heads to make stock more flavorful.
120g cup squid, clean, rings
100g Chorizo Pamplona, bias Season, add paprika.
15g 1 tbsp. garlic
60g cup onions In a Paellera, saut the garlic and onions.
360 ml 1 cups canned whole tomatoes
30g pc red Bell Pepper, sliced Add Chorizo Bilbao, render fat then add rice. Pour in whole
30g pc green Bell Pepper, sliced tomatoes (crushed by hand) and saut until aromatic.
500g 2 cups Valencia rice (Arborio) Season properly.
750ml 3 cups chicken stock (1 cube)
60g cup green peas (frozen) Add boiling broth with saffron, arrange seafood on top, then
50g 1 pc egg, hard boiled simmer until rice is partly cooked, cover with aluminum foil.
10g 2 tsp parsley, minced
1 pc 1 pc lemon, wedges Cook for about 20 minutes or until broth is absorb by the
2g saffron rice.

When rice is almost cooked check seasoning

On another pan, saut peppers and peas. Set aside.

Garnish with sliced egg, sauted peas and peppers, minced

parsley and sliced lemon.

8
SPANISH OMELETTE Cooking Time: 20 mins.
Yield: 3 to 4 servings
Ingredients Method

45ml 3T Olive oil In a small Teflon pan, heat oil, fry potatoes until slightly
90g Potato, sliced into rounds brown.
60g White Onion, small dice
60g Bell pepper, small dice Saute onions and bellpeppers until translucent. Turn down
3pcs Egg, beaten heat. Add in eggs and stir gently to mix and arrange filling
To taste Salt and pepper for presentation, season, cover until the top is cooked (do
Pinch Parsley, finely chopped not flip or fold).

Garnish with parsley on top.

CRME CATALANA Cooking Time: 1 hour

Yield: 6 servings
Ingredients Method

2 cups (15 fl. oz.) milk In a saucepan, bring the milk, the cinnamon stick, lemon rind,
1 cinnamon stick and vanilla extract to a boil. Simmer for several minutes the
Rind of 1 lemon discard the cinnamon stick and lemon rind. Set the flavored milk
1 teaspoon vanilla extract aside.
4 medium egg yolks
1 tablespoon cornstarch In a bowl, whisk the egg yolks together with the cornstarch and
1 cup (7 oz) superfine sugar 3/4 cup (5 oz) of the sugar until the mixture is creamy. Gradually
pour this mixture into the saucepan with the milk, mixing
continuously.

Slowly heat the mixture until it begins to thicken, taking care that
the mixture does not boil. Pour into four shallow heatproof
serving dishes, allow to cool, and refrigerate for several hours.

Immediately before serving, preheat the broiler and scatter the

remaining sugar evenly over each serving. Place the dishes
under the broiler until the sugar topping begins to caramelize.
Remove from the broiler and serve.

9
 ITALIAN CUISINE

OSSOBUCO with Cooking Time: 1 - 2 hour

Yield: 5 servings
GREMOLATA
Ingredients Method

5pcs Beef Shank,2-inch-thick (high) slices Season the slices of meat with salt and pepper, and coat with
To taste salt flour. Heat the oil and butter in a wide non-stick braising pan and
To taste black pepper brown the meat well on both sides. Remove and set aside.
4 tbsp. Flour, for dredging
2 tbsp. Olive oil In the same pan, saut carrots, celery and onion Add garlic,
40 g butter (Unsalted) tomatoes and tomato paste.
250g onions, medium diced
125g carrots, medium diced Deglaze pan with white wine reduce until alcohol is cooked off.
125g celery, medium diced
20 g garlic, minced Combine with beef shank in a sauce pan and cover with stock.
1 can canned tomatoes crushed or diced
1 tbsp. tomato paste Add lemon peel to the sachet and immerse in the braising liquid.
1 cup white wine
1 liter brown stock (beef cubes) Boil, skim the scum and simmer until tender.
sachet d epices (thyme, parsley stems, bay leaves, peppercorns,
cloves) Remove the meat, strain the liquid and reduce to make sauce.
1 strip lemon peel
Season the sauce with salt and pepper and add back the beef.
Gremolata
To make the gremolata, minced the garlic finely and mix with the
parsley and grated lemon peel.
2 cloves garlic, minced or chopped finely
1/2 pc lemon peel, grated or finely minced
Arrange the slices of meat on warmed plates, sprinkle with the
1 tbsp. Parsley, finely chopped
gremolata and pour over the sauce.
To taste anchovies (optional)

10
RISOTTO CON Cooking Time: 40 minutes
Yield: 5 servings
PARMIGIANO-
REGGIANO
Ingredients Method

5 cups chicken stock (chicken cubes) Bring broth to boil in medium saucepan. Reduce heat to low;
4 tablespoons butter cover saucepan.
1 1/2 cups finely chopped onion
1 1/2 cups Arborio rice Melt 2 tablespoons butter in heavy medium saucepan over
1 cup freshly grated Parmesan cheese medium-low heat. Add onion; saut until very tender but not
2 tablespoons chopped fresh Italian parsley brown, about 15 minutes. Increase heat to medium. Add rice and
Shaved Parmesan cheese stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is
absorbed, stirring frequently. Add another 1 cup broth; stir until
broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a
time, allowing broth to be absorbed before adding more and
stirring frequently until rice is tender and mixture is creamy,
about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated
cheese. Season with salt and pepper. Transfer to bowl. Sprinkle
with parsley and shaved Parmesan.

PESTO / PESTO PIZZA Cooking Time: 20 minutes

Yield: 2 servings
Ingredients Method

100 g basil leaves 1. Combine garlic, pine nuts and fresh basil in food processor or
2 tbsp. toasted pine nuts blender. Pulse until coarsely chopped.
4 cloves garlic 2. Slowly add the olive oil until it becomes a smooth paste.
200 ml olive oil Season to taste.
2 tbsp. parmesan cheese 3. Use it as a pizza sauce
To taste salt and pepper
1 tbsp. lemon juice

Pizza Ingredients
Mini pizza bread or baguette
Mozzarella cheese

11
TIRAMISU Cooking Time: 1 hour
Yield: 8 servings
Ingredients Method

4pcs egg yolks (separate the whites) Separate the egg whites from the yolk. Discard whites. Make a
cup sugar zabaglione by combining egg yolks, sugar and marsala wine,
cup marsala wine or sweet red wine (ask bar stock room) and a drop of vanilla extract. Cook over a double broiler by
cup mascarpone cheese or cream cheese whisking till thick.
1 cup heavy cream or all-purpose cream
1t vanilla extract Stir in the sugar in the espresso coffee. Let cool completely.

1 cups strong espresso coffee or Nescaf instant coffee In another bowl, lighten the mascarpone with heavy cream. Fold
2tsps sugar in the zabaglione. Do not over mix. Put 1/3 of the mixture in the
bottom of a large serving bowl and spread out evenly.
1 can or as needed ladyfingers
2 tbsp. sifted cocoa powder Dip the lady finger in the coffee, turn it quickly so that it becomes
As neededgrated bittersweet chocolate saturated but does not disintegrate, and place on the top of the
mascarpone in the bowl. Add more of the dipped ladyfingers,
placing them side by side. Letting the sponge fingers soak too
long will cause them to fall apart.

Spoon in about 1/3 of the remaining mixture and spread it out.

Make more layers in the same way. Level the surface, add the
remainder of the mascarpone mix, and then sift cocoa powder.

On service sprinkle grated chocolate for garnish.

12
 FRENCH CUISINE
QUICHE LORRAINE Cooking Time: 1 hour
Yield: 8 servings
Ingredients Method

150 g all-purpose flour Make the dough by combining flour with 1-piece egg, butter and
To taste salt and white pepper pinch of salt.
1pc egg
50 g butter Add water and knead to smooth dough.
As needed water
Cover with cling wrap and rest for 1hour.
2pcs egg
150g bacon Cut bacon into pieces and combine with cream, cheese and
100g grated cheddar 2eggs.
125g cream
Pinch nutmeg Season it with salt, pepper and nutmeg.

Grease a 7inch cake pan.

Roll the dough to at least 1/8-inch-thick and form into the pan.

Par bake for 10 minutes at 350F preheated oven.

Pour the mixture and bake for 20 to 25 minutes at 400F.

Let it cool for 10minutes before serving.

13
CREPE SUZETTE Cooking Time: 1 hour
Yield: 4 servings
Ingredients Method

8 pcs crepes Caramelizesugar on a saut pan.

100g sugar
1 pc orange juice Add orange juice, orange zest and lemonjuice.
1 pc orange zest
pc lemonjuice Turn off the heat and swirl in butter
50 ml cognac/brandy **PLS CHECK BAR
50 ml grand Manier **PLS CHECK BAR Coateachcrepeswith the sauce, fold and plate.
90 g butter
Add cognac and Grand manier to the remaining sauce and
1pint vanillaicecream cookff the alcohol.

Pour the sauce on the crpes and serve withvanillaicecream.

Crpe Batter Crepe Batter

1 cup all-purpose flour
cup milk Sift together flour and salt in a bowl.
cup water
2 eggs Whisk together egg and milk and water and gradually add to dry
ingredients until smooth.
cup melted butter
Strain and rest in the chiller for 30 minutes.

Brush Teflon pan with a little butter and ladle batter to make thin
crepes.

Flip and brown the other side. Keep warm and set aside.

14
CHICKEN ALA KIEV Cooking Time: 1 hour
Yield: 4 servings
Ingredients Method
Herbed Garlic Butter:

250g Salted butter, softened

60g Garlic, finely minced In a mixing bowl, mix garlic, parsley and dried rosemary into the
30g Parsley, finely chopped softened butter and season well. Transfer to a piping bag and
5g Rosemary, dried chill but dont let it set too much.
To taste Salt and pepper
To fabricate quarter chicken to Supreme Cut/ French Cut,
Chicken: debone chicken breast part only, for the wing part, remove
winglets and tip, and scrape and pull in drumette meat and skin
4 pcs. Quarter chicken (breast and wing cut) towards the breast, make sure the bone is clean and scraped
To taste Salt and pepper properly. Remove tenders and pound until see-thru thin.
100g Flour
3 4 pcs Eggs Using a paring knife, pierce thru the thick part of the breast until it
300g Bread crumbs reaches the sides, make sure it wont have any other hole to
1C Oilve Oil prevent butter to spill in the oil while pan frying.

Pipe in Herbed butter enough to fill in the chicken. Cover with

thin tenders. Season well the outside also. Prepare for breading
procedure.

Bread it twice by drenching it in flour, egg, bread crumbs, then

egg again and then breadcrumbs to seal everything properly.

In a skillet, preheat olive oil for pan frying. Pan fry chicken
supremes until golden brown turning it gently every 4 mins. The
herbed butter should not spill while pan frying.

Serve warm and once you slice in the middle, it should be tender
and the butter will spill on the plate gracefully.

15
COQ AU VIN Cooking Time: 2 hours
Yield: 4 servings
Ingredients Method
Brown bacon on medium high heat in a large skillet, big enough
1/2 Kbacon slices
1 large white onion, sliced to hold the chicken, about 10 minutes. Remove the cooked
1.2 Kchicken thighs and legs bacon, set aside. Keep the bacon fat in the pan.
6 pcsgarlic cloves, peeled
To taste salt and pepper
1 cupchicken stock (water with 1 cube) Working in batches if necessary, add onions and chicken, skin
1 literred wine (pinot noir or burgundy) side down. Brown the chicken well, on all sides, about 10
2 pcs bay leaves
Several fresh thyme sprigs minutes.
Several fresh parsley sprigs
Halfway through the browning, add the garlic and sprinkle the
kgportabello mushroom, trimmed and roughly chopped
2T salted butter chicken with salt and pepper. (Note: it is best to add salt while
cooking, not just at the very end. It brings out the flavor of the
chopped fresh parsley for garnish
chicken.)

Spoon off any excess fat. Add the chicken stock, wine, and
herbs. Add back the bacon. Lower heat to a simmer. Cover and
cook for 20 minutes, or until chicken is tender and cooked
through. Remove chicken and onions to a separate platter.
Remove the bay leaves, herb sprigs, garlic, and discard.

Add mushrooms to the remaining liquid and turn the heat to high.
Boil quickly and reduce the liquid by three fourths until it
becomes thick and saucy. Lower the heat, stir in the butter.
Return the chicken and onions to the pan to reheat and coat with
sauce. Adjust seasoning. Garnish with parsley and serve.
.

16
 GREEK CUISINE
MOUSSAKA with Cooking Time: 1 hour
Yield: 5 servings
SPINACH
Ingredients Method
1 kilo 6pcs eggplant,sliced Pan fry or grill eggplant in oil, until golden brown on both sides;
lengthwise drain on absorbent paper.
As needed vegetable oil Heat oil in a pot, add onions and cook till tender, add minced
120g cup spinach leaves, chopped beef, stirring until browned.
30ml 2 tbsp olive oil Add tomato paste and tomatoes and keep on stirring.
60g cup onions, chopped Add white wine, mint, cinnamon and bring to boil, simmer,
500g 2 cups sirloin beef, minced uncovered till meat is tender, add spinach and adjust seasoning.
30ml 2 tbsp white wine Remove from heat, cool and add egg whites.
120g cup Canned tomatoes
60g cup tomato paste For the white sauce:
Pinch cinnamon powder
Pinch cumin Melt butter in a pan, stir in flour, remove from heat and add of
5g 1 tsp fresh mint, chopped milk.
60g 1 pc egg whites, lightly beaten Bring remaining milk to boil, add previous milk with flour and
60g cup parmesan Cheese grated butter and bring to boil, stirring. Season, remove from heat, and
stir in cheese, nutmeg and egg yolks.
White Sauce: Cover bottom of a 25x30cm ovenproof dish with eggplant, top
with minced mixture. Repeat procedure again.
30g 2 tbsp butter
30g 2 tbsp flour
320ml 1 cup milk
Pinch pinch nutmeg
20g 1 tbsp + 1 tsp parmesan cheese
18g 1 pc egg yolks

17
HORIATIKI SALATA Cooking Time: 30 minutes
Yield: 5 servings
Ingredients Method

4 -5 large ripe tomatoes Wash and dry the tomatoes, cucumber, and green pepper.
1 large red onion Clean off the outer skin from the onion, wash, and dry.
1 cucumber Cut the tomatoes into bite-sized irregularly shaped chunks,
1 green bell pepper removing the core. Slice the cucumber into 1/4-inch slices,
1/4lb feta cheese, crumbled or sliced cutting slices in half.
dried oregano Slice the onion into thin rings.
sea salt Combine the tomatoes, cucumbers, green pepper and
top quality extra virgin olive oil onion in a large salad bowl. Sprinkle with oregano and salt,
1 small bottle olives green and black pour olive oil over the salad, and toss.
1 lemon juice Just before serving, place the feta on top of the salad, either
as a slice or crumbled and toss in some olives. Sprinkle the
cheese with oregano.
Mix the oil and lemon juice and drizzle over the top, and
serve.

BAKLAVA Cooking Time: 30 minutes

Yield: 5 servings
Ingredients: Method
Heat the oven to 350 degrees F.
For the filling: Place the cinnamon stick and whole allspice into a spice grinder
and grind.
1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or Place the almonds, walnuts, pistachios, sugar and freshly ground
2 teaspoons ground spices into the bowl of a food processor and pulse until finely
15 to 20 all spice ground chopped, but not pasty or powdery. Set aside.
6 ounces almonds Place water in a small spritz bottle and set aside.
6 ounces roasted walnuts Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch
6 ounces roasted pistachio metal pan. Brush the bottom and sides of the pan with butter; lay
2/3 cup sugar down a sheet of phyllo and brush with butter. Repeat this step 9
1/4 cup water more times for a total of 10 sheets of phyllo. Top with 1/3 of the
1 pound phyllodough, thawed nut mixture and spread thinly. Spritz thoroughly with the water.
8 ounces clarified unsalted butter, melted Layer 6 more sheets of phyllo with butter in between each of
them, followed by another third of the nuts and spritz with water.
For the syrup: Repeat with another 6 sheets of phyllo, butter, remaining nuts,
and rose water. Top with 8 sheets of phyllo brushing with butter
in between each sheet. Brush the top generously with butter.
1 1/4 cups honey
Place in the oven and bake for 30 minutes. Remove pan from the
1 1/4 cups water
oven and cut into 28 squares. Return pan to the oven and
1 1/4 cups sugar
continue to bake for another 30 minutes. Remove pan from the
1 cinnamon stick
oven, place on a cooling rack, and cool for 2 hours before adding
1 (2-inch) piece fresh orange peel
the syrup.

18
 Make the syrup during the last 30 minutes of cooling. Combine
the honey, water, sugar, cinnamon stick and orange peel in a 4-
quart saucepan and set over high heat. Stir occasionally until the
sugar has dissolved. Once boiling, boil for 10 minutes, stirring
occasionally. Remove from the heat and discard the orange peel
and cinnamon stick.

BRITISH ISLES CUISINE

ROAST BEEF AU JUS Cooking Time:1 hour and 30 minutes
Yield: 5 servings
Ingredients Method
0.5 -1 kg Beef sirloin for roasting Prepare gravy according to the following recipe.
Place the meat fat side up in a roasting pan.
Mirepoix: Insert a meat thermometer so the bulb is in the center of the
100 g Onion meat, not
50 g Carrot touching bone or fat.
50 g Celery Place meat in a preheated 300F (150C) oven. Roast until rare
or
500ml Brown stock medium done, as desired, allowing for carryover cooking.
To taste Salt Thermometer readings:
to taste Pepper Rare: 120F (49C)
Medium 130F (54C)
(Outer slices will be cooked more than center.)

Remove the meat from the pan and let stand in a warm place 30
minutes before carving.
Drain off all but 34 oz. (100 g) of the fat from the roasting pan.
Be careful to retain any juices in the pan. Add the mirepoix to the
pan

Set the pan over high heat and cook until mirepoix is brown and
moisture has evaporated, leaving only fat, mirepoix, and
browned drippings.

Pour off any excess fat.Pour about 1 pt. (500 mL) stock into the
roasting pan to deglaze it. Stir over heat until brown drippings are
dissolved.Pour the deglazing liquid and mirepoix into a saucepot
with the remaining stock. Simmer until mirepoix is soft and liquid
is reduced by about one-third.Strain through a china cap lined
with cheesecloth into a bain-marie. Skim fat carefully. Season to
taste with salt and pepper.

19
MASHED POTATO Cooking Time:45 minutes
Yield:1 dozen
Ingredients Method
1 cup milk In a saucepan combine milk, cream, nutmeg, butter and season
cup all purpose cream with salt and pepper. Allow to simmer.
1 teaspoon nutmeg Add mashed potatoes, mix continuously until milk and cream
cup butter mixture is absorbed.
To taste salt and pepper Remove from heat.
1 kilo Potatoes, scrubbed, boiled, peeled and mashed Serve immediately

FISH AND CHIPS Cooking Time: 30 minutes

Yield: 5 servings
Ingredients Method
Heat oil in pan.
4-5 pcs fish fillet Peel the potatoes and cut into baton. Rinse and dry thoroughly.
200 g ounces all-purpose flour Season.
1 teaspoon baking powder Fry potatoes for about 3 minutes until soft but NOT colored.
1 (8 fluid ounce) bottle beer Drain and shake well. Put in a separate pan and freeze.
1/2 lemon Season fish with salt, pepper and bit of lemon. Dredge fish into a
salt & pepper bit into flour.
500 g potatoes Put flour, baking soda, salt and pepper into a large roomy bowl.
1-liter oil (vegetable, canola, soya) Add the beer gradually, stop when you have a thick coating type
of batter. Whisk thoroughly until it is smooth and there are no
lumps.
Adjust deep fat fryer to fish frying temperature of 160C.
Deep fry the fish one at time.
Deep fry the potatoes.
Serve in a nice and clean paper.

20
CHICKEN TIKKA Cooking Time: 1 hour
Yield: 4 servings
MASALA
Ingredients Method
6 pcs garlic cloves, finely grated4 t finely grated Combine garlic, ginger, turmeric, garam masala, coriander, and
peeled ginger4 tground turmeric2 t garam masala2 t cumin in a small bowl. Whisk yogurt, salt, and half of spice
ground coriander2 t ground cumin1 1/2 cups whole- mixture in a medium bowl; add chicken and turn to coat. Cover
milk yogurt (not Greek)1 T salt1 K skinless, and chill 4-6 hours. Cover and chill remaining spice mixture.
boneless chicken breasts, halved lengthwise3 T (clarified butter)
or vegetable oil1 small onion, thinly sliced1/4 cup tomato paste1/2 1. Heat oil/clarified butter in a large heavy pot over medium heat.
tcrushed red pepper flakes500g canned whole peeled Add onion, tomato paste, and chili flakes and cook, stirring often,
tomatoes2 cups heavy cream3/4 cup chopped fresh cilantro plus until tomato paste has darkened and onion is soft, about 5
sprigs for garnish minutes.
2.
3. Add remaining half of spice mixture and cook, stirring often, until
bottom of pot begins to brown, about 4 minutes.
4. Add tomatoes with juices, crushing them with your hands as you
add them. Bring to a boil, reduce heat, and simmer, stirring often
and scraping up browned bits from bottom of pot, until sauce
thickens, 8-10 minutes.
5.
6. Add cream and chopped cilantro. Simmer, stirring occasionally,
until sauce thickens, 30-40 minutes.
7.
8. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil
and set a wire rack inside sheet. Arrange chicken on rack in a
single layer. Broil until chicken starts to blacken in spots (it will
not be cooked through), about 10 minutes.
9.
10. Cut chicken into bite-size pieces, add to sauce, and simmer,
stirring occasionally, until chicken is cooked through, 8-10
minutes. Serve with cilantro sprigs.

21
 GERMANY / AUSTRIAN CUISINE
BEEF GOULASH Cooking Time: 2 hours
Yield: 5 servings
Ingredients Method
2 tablespoons olive oil In a large saute pan, heat the olive oil and saute the onions
4 cups onions, thinly sliced and sugar until caramelized. Add the garlic and caraway
1 tablespoon sugar seed. Cook for 1 minute. Add the paprika, marjoram, thyme,
3 garlic cloves, minced and bay leaf. Saute another minute, until fragrant. Add the
1 tablespoon caraway seeds ground tomato paste. Deglaze with the vinegar and the stock and
1 1/2 tablespoons paprika add the pieces of beef shank, salt, and pepper. Bring to a
2 tablespoons marjoram leaves boil, then lower to a simmer and cook until very tender,
1 teaspoon thyme leaves about 1 1/2 hours, stirring occasionally.
1 bay leaf Taste and adjust seasoning with salt and pepper.
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 pounds beef, cut into 2-inch cubes
1 teaspoon salt
1/4 teaspoon ground black pepper

22
SCHNITZEL Cooking Time: 30 minutes
Yield: 4 servings
Ingredients Method
4 boneless pork loin chops Begin by placing each chop between 2 sheets of plastic
1 1/2 cups all-purpose flour wrap and gently pounding them out with the flat side of a
salt and ground black pepper meat tenderizer until they are an even 1/4-inch thick.
2 large eggs
1/2 cup milk Put the flour in a shallow dish and season with salt and
4 cups Japanese bread crumbs pepper. Whisk the eggs and milk in another shallow dish
2 tablespoons olive oil and season with salt and pepper.
2 tablespoons butter
Fresh thyme Put the bread crumbs in a third dish and again season with
Lemon wedges salt and pepper.
1k potatoes
300 g bacon (bacon bits) Lightly dredge each piece of pork in flour, then in the egg
1t rosemary and finally into the bread crumbs, pressing the bread
2 white onions sliced crumbs onto the pork gently so they have a nice even
coating.

Lay the breaded pork cutlets in a single layer on a plate

lined with parchment and refrigerate, uncovered, for 10 to
12 minutes to allow the coating to dry out a little and adhere
to the pork.

Heat oil and butter in large nonstick skillet over medium-high

heat. Add the thyme sprig and let it fry for about 1 minute to
infuse the oil. Remove the thyme sprig and reserve. Gently
lay the cutlets into the pan and cook until golden brown and
crispy, about 3 minutes per side. Remove to paper towels to
drain. Season with salt and transfer to a serving platter while
still hot. Garnish with lemon wedges and the fried thyme
sprig before serving

23
BLACK FOREST Cooking Time: 2 hours
Yield: 1 whole
Ingredients Method
2 cup All Purpose Flour 1. Pre-heat oven at 350 F. Line round pan with
2 teaspoons Baking Powder parchment paper and grease with butter.
2 teaspoons Baking Soda 2. In a bowl sift together all purpose flour,
teaspoon Salt baking powder, baking soda and salt. Set
3 large Eggs aside.
3 cups White Sugar 3. Beat eggs, sugar and vegetable oil using a
cup Vegetable oil wire whisk.
1 teaspoon Vanilla Extract or Orange 4. Add vanilla extract.
Extract 5. In another bowl combine coffee, diluted
1 cup Black Coffee cocoa powder, evaporated milk mixture. Mix
1 cups Cocoa Powder diluted in well.
cup Boiling Water 6. Alternately combine flour mixture and coffee
cup Evaporated Milk mixed with cocoa mixture into the egg mixture. (START
cup Water WITH THE FLOUR END WITH FLOUR)
Cherry liqueur 7. Pour in a prepared pan. Bake in a pre-heated
Sugar oven. Allow to bake until toothpick comes out
Water clean.
1L nondairy whip topping (pour 8. Remove from the pan. Allow to cool down in
n whip brand) a cooling rack.
1 small bottle maraschino cherries 9. Cover with chocolate ganache.
1can cherry filling (Comstock brand)

24
 AMERICAN CUISINE
BUFFALO CHICKEN Cooking Time: 1 hour
Yield: 10 servings
WINGS
Ingredients Method
1/2 cup all-purpose flour 1. In a small bowl mix together the flour, paprika, cayenne
1/4 teaspoon paprika pepper and salt. Place chicken wings in a large nonporous glass
1/4 teaspoon cayenne pepper dish or bowl and sprinkle flour mixture over them until they are
1/4 teaspoon salt evenly coated.
10 chicken wings
oil for deep frying 2. Heat oil in a deep fryer, oil should be just enough to cover
1/4 cup butter wings entirely, an inch or so deep. Combine the butter, hot
1/4 cup hot sauce sauce, pepper and garlic powder in a separate small saucepan
1 dash ground black pepper over low heat. Stir together and heat until butter is melted and
1 dash garlic powder mixture is well blended. Remove from heat and reserve for
serving.

3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts

of wings begin to turn brown. Remove from heat, place wings in
serving bowl, add hot sauce mixture and stir together.

ONION RINGS Cooking Time: 30 minutes

Yield: 5 servings
Ingredients Method
1/2 cup all-purpose flour
2 teaspoons garlic powder In a shallow bowl, whisk the dry ingredients with water and egg.
2 1/2 teaspoons paprika Separate onion slices into rings. Dip rings into batter. In a deep-
1 teaspoon ground black pepper fat fryer, heat 1 in. of oil to 375. Fry onion rings in batches for 1
1 teaspoon onion powder to 1-1/2 minutes on each side or until golden brown. Drain on
1 teaspoon cayenne pepper paper towels.
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 cup cold water
1 egg lightly beaten
1 teaspoon salt
1/2 teaspoon baking powder

25
3 large white onions, very thinly sliced
Oil for deep-fat frying

APPLE CRUMBLE Cooking Time: 30 minutes

Yield: 5 servings
Ingredients Method
For the crumble
150g flour, sieved pinch of salt 1. Preheat the oven to 350F.
90g unrefined brown sugar 2. Place the flour and sugar in a large bowl and mix well. Taking
100g unsalted butter, cubed at room temperature a few cubes of butter at a time rub into the flour mixture. Keep
Lemon juice (from fresh lemon) rubbing until the mixture resembles breadcrumbs.
Knob of butter for greasing 3. Place the fruit in a large bowl and sprinkle over the sugar, flour
and cinnamon. Stir well being careful not to break up the fruit.
For the filling 4. Butter a ovenproof dish or ramekin. Spoon the fruit mixture
225g apples (Washington), peeled, cored and cut into 1cm/in into the bottom, then sprinkle the crumble mixture on top.
pieces 5. Bake in the oven until the crumble is browned and
25g unrefined brown sugar the fruit mixture bubbling.
.5 tbsp plain flour 6. Serve with thick cream or custard.
pinch of ground cinnamon

Whipped cream/custard (optinal)

CREATE YOUR OWN Cooking Time:

Yield:
BEEF BURGER
Ingredients Method
Choice of students

- Bread (burger bun)

- Ground Beef
- Vegetables (tomato, lettuce, onion, etc.)
- Additional toppings: mushroom, pickles, bacon, cheese,
etc.)
- You may add other ingredients of your choice

26
 SOUTH AMERICAN CUISINE

CHICKEN FAJITAS Cooking Time:1 hour

Yield:1-2 platter
Ingredients Method

500g skinless, boneless chicken breasts 1. Combine all marinade ingredients in a mixing bowl.
Salt 2. Add chicken and marinate for at least 30 minutes.
2 Tbsp canola oil or vegetable oil 3. Heat up the grill and cook the chicken.
1 large white onion, sliced lengthwise 4. Serve with platter with the extras
3 bell peppers of various colors (orange, yellow
and red) sliced into 1/4-inch strips
250g tomatoes julienne

Marinade:

2 Tbsp lime juice

3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pack taco powder mix/spice
jalapeno, seeded and minced
1/4 cup chopped cilantro

Extras:

8-12 flour tortillas

Pico de Gallo (on a separate recipe)
Sour cream
Thinly sliced iceberg lettuce
Cheese sauce (cheese whiz + fresh milk)

27
CHURROS CON Cooking Time: 1 hour
Yield:10-12 servings
CHOCOLATE
Ingredients Method
Churros:
In a medium saucepan, combine butter and water and bring to a
1 cup water boil.
1/2 cup butter When mixture is boiling, add in flour all at once and stir
1/4 tsp salt vigorously with a wooden spoon until the dough comes together.
1 cup all-purpose flour Continue to stir and cook the dough for about 1 minute. Transfer
3 large eggs to a large mixing bowl or to the bowl of an electric stand mixer.
vegetable oil, for frying Turn the mixer on medium-high. Beat in the eggs one at a time,
confectioners sugar waiting until each has been well incorporated before adding the
next.
Chocolate Sauce: Batter may look wet before it comes together, but keep mixing
and smooth dough will form.
1 tbsp cornstarch Transfer dough to a pastry bag fitted with a medium or large star
2 cups fresh milk tip.
1/2 cup semisweet chocolate (chocolate chips) Pour about 2-inches of oil into a deep saucepan. Bring the oil to
1/4 cup sugar about 365F.

Prepare the chocolate sauce.

Whisk together the cornstarch and milk. Add mixture, along with
chocolate and sugar, to a small saucepan. Bring just to boil,
whisking occasionally, and cook until sauce has thickened.
Remove from heat.

Pipe 5 to 6-inch pieces of churro dough into the hot oil and cook
until golden brown, then flip and cook until golden on the second
side (about 5-6 minutes total). Remove from oil and set on some
paper towels to drain, then dust with confectioners sugar.

Serve churros with small cups of chocolate sauce.

28
 BUTTERMILK FRIED Cooking Time: 1 hour
Yield: 8 - 10 servings
CHICKEN
Ingredients Method
1.5 K chicken Cut chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters,
and 2 wings
For dredging and frying:
2L Vegetable oil, for deep-frying If you have two large pots (about 6 inches deep) and a lot of oil,
you can cook the dark and white meat at the same time; if not,
1L buttermilk cook the dark meat first, then turn up the heat and cook the white
Salt and freshly ground black pepper meat. No matter what size pot you have, the oil should not come
more than one-third of the way up the sides of the pot. Fill the pot
For the coating: with at least 2 inches of vegetable oil and heat to 320F.

6 cups all-purpose flour Set a cooling rack over a baking sheet. Line a second baking
sheet with parchment paper.
1/4 cup garlic powder
Meanwhile combine all the coating ingredients in a large bowl.
1/4 cup onion powder
Transfer half the coating to a second large bowl. Pour the
1T+1t paprika buttermilk into a third bowl and season with salt and pepper. Set
up a dipping station: the chicken pieces, one bowl of coating, the
1T+1t cayenne bowl of buttermilk, the second bowl of coating, and the
1T+1t salt parchment-lined baking sheet.

1t freshly ground black pepper
Fine salt, for finishing after frying
Rosemary and thyme sprigs for garnish
Just before frying, dip the chicken thighs into the first bowl of
coating, turning to coat and patting off the excess; dip them into
the buttermilk, allowing the excess to run back into the bowl; then
dip them into the second bowl of coating. Transfer to the
parchment-lined pan.

Carefully lower the thighs into the hot oil. Adjust the heat as
necessary to return the oil to the proper temperature. Fry for 2
minutes, then carefully move the chicken pieces around in the oil
and continue to fry, monitoring the oil temperature and turning
the pieces as necessary for even cooking, for 11 to 12 minutes,
until the chicken is a deep golden brown, cooked through, and
very crisp. Meanwhile, coat the chicken drumsticks and transfer
to the parchment-lined baking sheet.

29
Transfer the cooked thighs to the cooling rack skin side up and
let rest while you fry the remaining chicken. (Putting the pieces
skin side up will allow excess fat to drain, whereas leaving them
skin side down could trap some of the fat.) Make sure that the oil
is at the correct temperature, and cook the chicken drumsticks.
When the drumsticks are done, lean them meat-side-up against
the thighs to drain, then sprinkle the chicken with fine sea salt.

Turn up the heat and heat the oil to 340F. Meanwhile, coat the
chicken breasts and wings. Carefully lower the chicken breasts
into the hot oil and fry for 7 minutes, or until golden brown,
cooked through, and crisp. Transfer to the rack, sprinkle with
salt, and turn skin side up. Cook the wings for 6 minutes, or until
golden brown and cooked through. Transfer the wings to the rack
and turn off the heat.

Arrange the chicken on a serving platter. Add the herb sprigs to

the oil (which will still be hot) and let them cook and crisp for a
few seconds, then arrange them over the chicken.

30
 SOUTH EAST ASIAN CUISINE
CHA GIO Cooking Time: 1 hour
Yield: 10-12 servings
Ingredients Method

1 small pack sotanghon noodles soak in water Cut chicken into small pieces for sticking into skewers
cup wood ear mushrooms, soak in water Mix all ingredients for the marinade and marinade the cut
2 tbsp cooking oil chicken for at least 2 hours.
2 tsp garlic, chopped Pierce cut meat onto the sharpened skewers.
cup white onions, chopped
1 cup carrots, fine julienne Sauce Ingredients
1 cup celery, fine julienne Heat pan, add cooking oil. Toast the ingredients in the following
1 cup jicama, fine julienne sequence, ground nuts, dried chilies, shallots, shrimp paste,
2pcs tofu, drained and squeezed lemon grass, turmeric, garlic, toast until fragrant, DO NOT BURN
10pcs lumpia wrapper, 8 in diameter Add the ground spices to the mixture
To taste salt and pepper Add coconut cream, bring to boil and simmer till flavors are well
As needed oil for deep frying blended
Season with salt and sugar, set aside and keep warm
Barbecue the meat over grill or charcoal fire. See that the
NUOC CHAM DIPPING SAUCE: charcoal is red hot before grilling. If not, the satay will have a
smoky taste. Turn over often to prevent burning.
3pcs red chili, chopped Remove when meat is cooked.
1 tbsp garlic, minced Serve with sauce, cut cucumber slices and raw onions.
cup fish sauce (nampla)
5 tbsp white sugar
cup vinegar Nuoc Cham:
6 tbsp calamansi juice
In a mixing bowl combine all the ingredients and mix well.
Optional green mango, chopped

31
CHICKEN SATAY Cooking Time: 50 Minutes
Yield: 6 servings
Ingredients Method
4 chicken legs and thighs (preferred) or 4 boneless and skinless 1. Cut the chicken meat into small cubes.
chicken breasts 2. Blend the Marinade ingredients in a food processor.
Bamboo skewers, soaked in cold water for 2 hours 3. Add in a little water if needed.
1 cucumber, cut into small pieces 4. Marinate the chicken pieces for 6 hours or best
1 small onion, quartered overnight. Thread a few pieces of the chicken meat
Oil, for basting onto the bamboo skewers and grill for 2-3 minutes on
Marinade: each side until nicely charred.
3 tablespoons oil 5. Baste and brush with some oil while grilling.
2 stalks lemongrass, white parts only 6. Serve hot with the fresh cucumber pieces and onions.
2 cloves garlic, peeled 7. Heat pan, add cooking oil. Toast the ingredients in the
6 shallots, peeled following sequence, ground nuts, dried chilies, shallots,
2 teaspoons turmeric powder shrimp paste, lemon grass, turmeric, garlic, toast until
1 teaspoon coriander powder fragrant, DO NOT BURN
1 teaspoon chili powder 8. Add the ground spices to the mixture. Add coconut
1/2 tablespoon salt, or to taste cream, bring to boil and simmer till flavors are well
2 tablespoons sugar blended
Sauce 9. Season with salt and sugar, set aside and keep warm
2 tablespoons vegetable oil barbecue the meat over grill or charcoal fire.
75 gramsground nuts 10. See that the charcoal is red hot before grilling. If not,
4 pieces dried chilies, chopped the satay will have a smoky taste. Turnover often to
5 piecesshallots, minced prevent burning. Remove when meat is cooked.
1 teaspoonshrimp paste 11. Serve with sauce, cut cucumber slices and raw onions.
1 stalk lemon grass, finely chopped
2 tablespoons fresh turmeric, finely chopped
4 cloves garlic, minced
2 tablespoonscoriander seeds, ground
1 teaspooncumin seeds
1 cup coconut cream
To taste sugar
To taste salt

PAD THAI Cooking Time: 1 hour

Yield: 10-12 servings

32
Ingredients Method

1 pack flat rice noodles soak in water Cut chicken into small pieces for sticking into skewers
120 ml oil Mix all ingredients for the marinade and marinade the cut
15 g garlic chicken for at least 2 hours.
8pcs prawns, shelled and deveined Pierce cut meat onto the sharpened skewers.
30 g hibe (dried shrimp)
3pcs tofu, medium dice, deep fried Sauce Ingredients
Pinch dried chili flakes Heat pan, add cooking oil. Toast the ingredients in the following
cup spring onions, cut 1-inch length sequence, ground nuts, dried chilies, shallots, shrimp paste,
1 cup beans sprouts lemon grass, turmeric, garlic, toast until fragrant, DO NOT BURN
1 cup unsalted peanuts, roasted Add the ground spices to the mixture
To taste salt and pepper Add coconut cream, bring to boil and simmer till flavors are well
30 g cilantro, chopped blended
Season with salt and sugar, set aside and keep warm
Sauce: Barbecue the meat over grill or charcoal fire. See that the
cup Kikkoman soy sauce charcoal is red hot before grilling. If not, the satay will have a
2tbsp. tamarind juice OR SINIGANG MIX smoky taste. Turn over often to prevent burning.
3 tbsp. sugar Remove when meat is cooked.
1 cup chicken stock OR CHICKEN CUBES Serve with sauce, cut cucumber slices and raw onions.
80 g peanut butter
To taste nampla (fish sauce) OR PATIS
To taste salt and pepper Nuoc Cham:

Garnish: In a mixing bowl combine all the ingredients and mix well.

3pcs eggs, scrambled, and cut into strips

1 pc lime, wedge

33
DADAR GULUNG Cooking Time: 1 hour
Yield: 10-12 servings
Ingredients Method

Filling: 1. 1. Mix coconut, sugar, cinnamon and salt. Fry the

250 g grated coconut mixture in a dry skillet over medium / low, add water.
150 grams of palm or 100 g caster sugar Stirring constantly for about 5 minutes or until mixture
1-3 inch cinnamon stick is dry. However, do not burn! Set aside and remove the
100 ml of water cinnamon stick.
salt to taste 2. Blend pandan leaves with 150 ml of water, squeeze
the pulp, then sieve the water. If you are using pandan
Pancakes: flavoring and green food color, skip this step.
1 cup all-purpose flour 3. To make pancakes: In a bowl combine flour, milk,
cup fresh milk water and eggs and butter. Mix well until there is no
cup water lumps.
2 eggs 4. Heat pan brush with additional as need. Pour in 1/3
cup melted butter cup of crepe batter mixture. Cook until crepe separates
1 teaspoon of juice of leaves or a few drops of Pandanflavoring / from the pan.
green food color 5. Transfer in a plate.
salt to taste 6. In a saucepan melt sugar until caramelizes, pour in
Oil/butter coconut milk. Allow to cook until sugar is melted.
Simmer for 1 minute.
cup white sugar 7. Remove from heat.
2 cups coconut milk 8. Serve with dadargulong.
2 TBSP butter

34
 JAPANESE CUISINE
Sushi Rice Cooking Time: 30-45 minutes
Yield: 4 cups
Ingredients Method

Ingredients: Sushi Vinegar

2 cups short-grain rice (Japanese rice) Mix all ingredients in a small sauce pot
2 1/4 cups water Bring to a boil and simmer till salt and sugar dissolves
Set aside and cool until needed
Sushi vinegar Rice
4 tbsp. rice vinegar Wash the rice until the wash water runs clean.
2 tbsp. sugar Let the rice cook for 1-2 minutes, covered.
0.5 tsp salt Let it simmer for 15-20 mins until the water has been
absorbed.

Remove it from the heat, take off the lid and spread a clean
kitchen towel over the top of the pot, replace the lid and let stand
for 10-15 minutes
Empty the rice into a wooden or plastic vessel, and separate the
grains by running the spatula, through the rice.
Slowly add the vinegar evenly over the rice while the rice is still
hot and fan the rice as the same time until it reaches room
temperature
Do not refrigerate the rice. Keep it in the tub covered with a clean
cloth, until you are ready to use it.

California Maki Cooking Time: 30-45 minutes

Yield: 6 rolls
Ingredients Method
3pcs. nori Sheet Cut nori sheet into 2 crosswise, place on top of a
1 pc ripe mango (peeled and sliced lengthwise) bamboo mat.
6pcs crabstick Spread sushi rice all over the nori sheet and then turn

35
2 tbsp. tobiko (flying fish roe) it upside down.
2 tsp Japanese Mayonnaise Squeeze the mayonnaise then laid all the ingredients
Sushi rice (except for the tobiko) in one line near the bottom of the nori
sheet.
Roll up the nori into tube with the ingredients in the
middle.
Then spread the tobiko all over the rolled sushi and cut
into 6 portions.
Serve with soy sauce and wasabi.

Ebi Tempura Cooking Time: 30-45 minutes

Yield: 4 servings
Ingredients Method
12pcs prawns (medium), peeled with tail on and de- Combine all ingredients (except grated radish) for the dip then
veined simmer. Set aside.
As needed oil for deep frying Combine all the ingredients for the batter then mix well.
Dip seasoned prawns and cut vegetables in batter then deep-fry
Batter: in hot oil.
3/4 cup all-purpose flour With your fingers, spray batter into fried tempura to increase its
1/4 cup cornstarch size.
tsp salt Drain and remove to a plate.
tsp baking powder Upon service heat up the sauce and off fire add the grated radish
1 pc beaten egg
1 cup ice cold water

Dip:
1 tsp grated ginger
2 tbsp grated radish (labanos)
1/2 cup dashi stock
(1 tbsp instant dashi : 2 cups water)
2 tbsp mirin
1 tsp brown sugar sugar
2 tbsp soy sauce

Katsudon Cooking Time: 30-45 minutes

Yield: 8 servings
Ingredients Method
1c all-purpose flour
2 eggs, beaten
2c Japanese bread crumbs 1. Combine all-purpose flour, salt and pepper. Dredge
k skinless and bonelessporkchop porkchops with seasoned flour, then dip in eggs and coat
teaspoon salt with bread crumbs.
teaspoon pepper
2c cooking oil for frying

36
 2. For the sauce, put everything in a saucepan and allow to
Sauce boil for 10 mins.
4c chicken broth
c mirin/rice wine 3. To assemble, pour c of sauce in a small pan, add onion,
c soy sauce leeks, carrots and sliced mushrooms. Allow it to simmer for
c brown sugar
a minute. Place the bangus belly in the sauce and top with
2 whole dried shitake mushrooms
1 medium white onion, quartered egg. Cover and let it cook. Pour over rice. Serve hot.

Garnish
c each of julienne carrots, onions and leeks
4 eggs

KOREAN CUISINE
KALBEE CHIM (Korean Cooking Time: 1 - 2 hours
Yield:5 servings
Beef Stew)
Ingredients Method
600 g beef spareribs (cut 1 inch length)

Marinade: Cut spareribs into serving pieces. Remove any membrane and
cup soy sauce excess fat.
4 tbsp sake Combine ingredients for the marinade and add spareribs. Let
4 tbsp mirin stand 3-4 hours.
6 tbsp sugar In a saucepan, heat vegetable oil
4 cloves garlic, crushed & minced Add drained spareribs. Reserve the marinade.
tsp chili flakes After searing, pour enough water to cover and simmer until the
Pinch pepper meat is tender.
125 g carrots, medium, sliced Add marinade continue to cook until the liquid is reduced to half.
50g shiitake mushroom fresh Add vegetables to the pan. When the vegetables are almost
20g green onion, chopped done, stir in mirin.
1pc green bell pepper Pour in sesame oil and immediately remove from heat.
1pc red Bell pepper Sprinkle with sesame seeds and serve.
2 tbsp mirin
1 tsp sesame seeds, toasted

BULGOGI Cooking Time: 1 hour

Yield: 5 servings
Ingredients Method
500 g thinly sliced beef ribeye or any lean beef type

Marinade: Whisk together all the marinade ingredients in a large baking

1/2 cup soy sauce dish. Add the thinly sliced beef and turn to coat. Cover and
1 Korean pear or Asian pear, grated with juices refrigerate for at least 1 hour.

37
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced Heat grill to high. Remove beef from marinade and grill for 1 to 2
1 tablespoon grated fresh ginger minutes per side. Remove from heat and set aside until ready to
2 tablespoons light brown sugar compile
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended:
Sprite or 7-Up)

BIBIMBAP Cooking Time: 30 minutes

Yield: 2 servings
Ingredients Method
Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned 1. Put rice in bowl and add the ingredients on top.
Cooked bean sprouts, sauteed in a little sesame oil seasoned
with salt To make Gochuchang paste,
Cooked spinach, sauteed in a little sesame oil seasoned with salt Mix all the ingredients together
4 shiitake mushrooms, thinly sliced and sauteed in oil and
seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce, to taste
Gochuchang Paste, recipe follows

Gochuchang Paste (seasoned red pepper paste)

4 tablespoons gochuchang (available at Korean store)
1 tablespoon sugar
1 tablespoon sesame seeds

38
KOREAN CHAPCHAE Cooking Time: 30 minutes
Yield: 2 servings
Ingredients Method

300 g Glass Noodles 1. Mix all ingredients for seasoning in a bowl.

2. Julienne beef and shiitake mushrooms. In a bowl, mix beef
pc Onion, white (Medium), julienne
and mushrooms with 1 tablespoons of the seasoning sauce by
200 g Carrot, julienne and leave it for 15 min.
150 g Shiitake mushroom 3. Wash spinach thoroughly under running water. Blanch it in
150 g Sliced Beef Sirloin boiling water on high heat for 1 min. Rinse in cold water and
squeeze all the water. Season spinach with a pinch of salt and
100 g Spinach
teaspoon of minced garlic.
pinch Garlic (minced) 4. Boil 5 cups of water in a pot on high heat. When it starts to
1 tbsp Vegetable Oil boil, add the glass noodles. Cook on medium heat until the
tsp Salt noodles are fully cooked. The noodles become soft when
cooked.
pinch Black Pepper
5. Saut carrot & onion in small amount of oil. Season.
6. .Saut beef & mushrooms, then mix all ingredients
7. Garnish with sesame seeds
For seasoning
cup Soy Sauce (regular)
2 tbs Sugar
1 tsp Garlic (minced)
2 tbs Sesame Oil
1 tsp Sesame Seeds
tsp Black Pepper

39
 CHINESE CUISINE
SIUMAI DUMPLINGS Cooking Time: 30-45 minutes
Yield: 10 servings
with PORK AND
SHRIMP
Ingredients Method
500g ground pork, kasim In a bowl, combine ground pork, ground fat, diced shitake, grated
100 g ground pork fat ginger, minced spring onions, oyster sauce and rice wine. Mix
50 g fresh shitake mushrooms, small dice very well. Season it with salt and pepper.
1 tsp ginger, grated
5 g spring onions, minced Lay siumai wrapper in front of you. Wet the edges. Put 2 tsp of
20 ml oyster sauce filling in the middle, taking care not to get too close to the edges
10 ml Chinese rice wine of the wrapper and gently pleat so that it forms a basket shape,
5 ml sesame oil with the top of the filling exposed.
pc egg, beaten
To taste salt Steam over boiling water until the filling is cooked through for
To taste pepper, ground about 15 to 20 minutes.
siumai or wonton wrappers, cut into circles

YANG CHOW FRIED Cooking Time: 30-45 minutes

Yield: 10 servings
RICE
Ingredients Method
75 ml oil In a bowl, combine ground pork, ground fat, diced shitake, grated
100 g ham, small dice ginger, minced spring onions, oyster sauce and rice wine. Mix
100 g shrimp, peeled, de-veined, small dice very well. Season it with salt and pepper.
200 g carrots, small dice
100 g white onion, small dice Lay siumai wrapper in front of you. Wet the edges. Put 2 tsp of
cup frozen green peas (thawed out) filling in the middle, taking care not to get too close to the edges
3pcs eggs, beaten of the wrapper and gently pleat so that it forms a basket shape,
4 cups cold cooked rice with the top of the filling exposed.
To taste salt
To taste white pepper, ground Steam over boiling water until the filling is cooked through for
5g spring onions, chopped about 15 to 20 minutes.

40
SWEET AND SOUR Cooking Time: 30-45 minutes
Yield: 10-15 servings
PORK
Ingredients Method
1k pork tenderloin Directions for sweet and sour pork
2-3 teaspoons soy sauce Cut the pork into 1-inch cubes. Marinate in the soy sauce and
Pinch of cornstarch cornstarch for 20 minutes.

Sauce: To prepare the sauce: In saucepan caramelize sugar, add

2 cup white sugar pineapple juice, vinegar and ketchup and season with salt
1/2 cup pineapple juice
1/4 cup vinegar Peel the carrot and chop on the diagonal into 1-inch pieces. Cut
1 cup ketchup the bell peppers in half, remove the seeds and cut into cubes.
1/4 teaspoon salt
Heat the oil for deep--frying to 375 degrees Fahrenheit.

Batter: For the batter, combine the flour and cornstarch. Stir in the egg
1/3 cup flour white and vegetable oil. Add as much of the warm water as is
1/3 cup cornstarch needed to form a thick batter that is neither too dry or too moist.
1 egg white, lightly beaten (The batter should not be runny, but should drop off the back of a
1 tablespoon vegetable oil spoon).
1/3 cup water, as needed
Dip the marinated pork cubes in the batter. Deep-fry in batches,
Other: taking care not to overcrowd the wok. Deep-fry the pork until it is
1 carrot golden brown. Remove and drain on paper towels.
1/2 red bell pepper
1/2 green bell pepper To prepare the sweet and sour sauce, bring the sauce
red onion ingredients to a boil in a small saucepan over medium heat. Add
white onion the carrot, green pepper, and pineapple. Bring to a boil again
1/2 cup pineapple chunks and thicken with cornstarch mixture, stirring. Check the sauce
3 cups oil for deep-frying, or as needed one more time and adjust seasonings, adding salt and/or vinegar
leeks for garnish if desired. Serve hot over the deep-fried pork. Serve the sweet
and sour pork over rice.

41
STEAMED FISH IN Cooking Time: 30-45 minutes
Yield: 3 -4 servings
SOY-GINGER BROTH
Ingredients Method
1.
1 (600 700g) Whole white fish (such as Lapu-lapu, etc.) 2. Rinse the fish in cold water and pat dry with paper towels.
cleaned with head and tail intact. Season the fish inside and out with salt and pepper. Place the
fish on a heatproof plate that is both large enough to
To taste Kosher salt and freshly ground black pepper accommodate it (a glass pie plate works well) and will also fit
2 X 1/2-inch piece fresh ginger, peeled and finely julienned m 1/4 inside your steamer, bending the fish slightly if it is too long. Stuff
cup light soy sauce 1 half of the ginger inside the cavity of the fish and spread the
Trice wine1 pc scallion, white and light green parts remaining ginger on top of the fish.
only, julienned 3.
4 cilantro sprigs1/2 cup canola oil 4. Pour water into a wok or stockpot and set a steamer in the wok
or on the rim of the stockpot. Make sure the water does not touch
the bottom of the steamer. Bring the water to a boil over high
heat.
5.
6. Place the plate holding the fish in the steamer, cover, and steam
for about 8 minutes, until the fish flakes easily when tested with
the tip of a knife.
7.
8. While the fish is steaming, in a small bowl, stir together the soy
sauce, wine, and 1 tablespoon of water. Set aside.
9.
10. When the fish is ready, carefully remove the plate from the
steamer and pour off any accumulated liquid. Lay the scallion
and cilantro along the top of the fish. In a small saut pan, heat
the oil over high heat until it is hot but not smoking. Remove the
oil from the heat and pour it directly over the scallion and cilantro
to "cook" them. Drizzle the soy mixture over the fish and serve
immediately.

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 FILIPINO CUISINE
KARE-KARENG Cooking Time: 1 hour
Yield: 8 servings
BAGNET
Ingredients Method
1kg pork belly (without bones) Bagnet
3 cloves garlic, crushed Simmer the pork belly in the liquid ingredients until tender.
1 pc bay Leaf Then let it cool then chill for 30 minutes to dry the meat
1 tbsp black pepper, cracked Deep fry the pork belly in a medium heat until dry and crispy
cup fish sauce (patis)
2 cups water Kare-Kare
Oil for deep frying 1 Make the kare-kare sauce: Heat oil in a medium saucepan
until very hot. Add annatto seeds and turn off fire. Stir until oil
cup vegetable oil becomes red. Strain seeds and pour oil back to the pan. Add
cup annatto (achuete) seeds onions and saut over medium heat until translucent. Add garlic
1/3 cup chopped red onions and saut until fragrant.
1 tablespoon minced garlic 2 Add broth and bring to a boil, then reduce to a simmer. Whisk
2 1/2 cups beef broth/beef cubes in peanut butter until sauce becomes smooth. Add ground
1/2 cup creamy peanut butter malagkit rice and whisk until thick. Season with fish sauce,
2 to 3 tablespoons ground glutinous (malagkit) rice, toasted sugar, salt, and pepper. Mix well and cook for another 5 minutes.
2 tablespoons fish sauce Add the blanched vegetables and mix well.
1 tablespoon sugar Serve with bagoong.
salt and pepper to taste

string beans (sitaw)sliced into 2-inch pieces and blanched

2 pieces eggplant, sliced into 2-inch pieces and blanched
1 bundle bokchoy or pechaytagalog, blanched
bagoong, to serve

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CHICKEN INASAL Cooking Time: 1 1/2 hour
Yield: 10 servings
Ingredients Method
10pcs chicken cut (thigh and leg together) Clean and de-bone chicken leg and thigh
Using a medium saut pan, simmer the chicken in the inasal
1 can 7-up or sprite marinade for 15 minute over low heat.
cup calamansi juice Allow the chicken to cool down together with the marinade before
cup soy sauce grilling.
8pcs Lemongrass, chopped Finish the grilling in the oven with temperature of 300OF for 15 to
2 tbsp. Ginger, chopped 20 minutes.
3 cloves garlic, crushed Rest the cooked chicken before service by coving the item with a
cups fish sauce (Patis) foil.
1 tbsp black pepper, ground In a saut pan, reduce the inasal marinade over a medium heat
1 cup *** annatto oil until syrup consistency
100 g annatto seeds Glaze the chicken inasal with the syrup before plating.
1 cup oil Serve hot. On the side, vegetable achara

Marinade
Grate/blend the first eight (8) ingredients for the marinade in a
blender/food processor
In a small sauce pot, prepare the annatto oil by simmering the
vegetable oil over low heat together with the annatto seeds until
oil is fully infused then strain.
Combine the grated/blended inasal mixture and the annatto oil.

BIBINGKA Cooking Time: 1 hour

Yield: 8 servings
Ingredients Method
1 cup rice flour 1 Preheat oven to 350F
1/2 cup all-purpose flour
2 teaspoons baking powder 2 Line 3 (5-inch) round baking pans or muffin pans with wax
1/2 cup water paper or banana leaves.

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2 eggs, beaten
1/2 cup sugar 3 In a bowl, combine rice flour, all-purpose flour, and baking
2/3 cup coconut cream powder.
2 teaspoons butter, melted
75 grams cheese, grated 4 In another bowl, combine water, eggs, sugar, coconut cream,
3 salted eggs, sliced and butter. Mix well.
Banana leaves
5 Slowly pour dry ingredients over wet ingredients, mixing with
a rubber spatula until thoroughly combined. Make sure there are
no lumps. If lumps do form, strain mixture using a sieve.

6 Fill prepared pans until three-fourths full. Top with grated

cheese and salted egg.

7 Bake in the oven for 20 to 25 minutes

Lining tip: If you opt to use banana leaves to line the baking
pan, pass the leaves over an open flame first. This softens the
leaves and prevents them from getting torn.

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