Class Recipes
A. Fung:
My favorite food to eat is spam musabi. To make this wonderful Hawaiian food, one must acquire the following: a musabi maker, Furikake (or can be substituted with li hing mui though it will give the musabi a tangy-sweet taste rather than a crunchy taste with a hint of sesame that the furikake gives), nori sheets (an edible seaweed), sugar, soy sauce, 3 cups of uncooked sushi rice, a can of spam, a rice cooker, cutting board, knife, can opener (if getting canned spam), sauté pan, stove, bowl, and a plate.
To make spam musabi, follow the following instructions. Do prepare all the ingredients before cooking the spam, so no doing one step earlier than the next or skipping some. First, cook the rice and make sure it is finished while warming in the heater. Next, cut the spam into 7-10 pieces. Then, place sugar and soy sauce and sugar into a bowl. Depending on how a person likes things will determine how much amounts of soy sauce and sugar it is needed to be added, but first start off with ¼ cup of sugar and ¼ cup of soy sauce before outbalancing it to someone’s taste. After that, place several pieces of spam onto the sauté pan and then start frying. One or two minutes in, pour the bowl of sugar and soy sauce mix, and continue frying until it gets into a brown color and also slightly crispy. Transfer the slices of spam onto the plate. Cut the nori in half length-wise, and then put the musabi maker over it. Using the rice paddle, scoop a generous amount into the mold and press extremely hard. If not, then the rice would be floppy and hard to eat. Now sprinkle some furikake (or li hing mui) over the rice. Lay a slice of spam over the rice and sprinkle some more furikake (or li hing mui) over the spam and add one final layer of rice, and press again. After pressing it, hold the handle down with one hand, and with the other remove the musabi mold. Finally, wrap the nori around the rice and spam “sandwich”, thus creating one spam musabi. Repeat the procedure for the other slices of spam from the beginning step of cutting the nori sheets in half length-wise.
My favorite food to eat is spam musabi. To make this wonderful Hawaiian food, one must acquire the following: a musabi maker, Furikake (or can be substituted with li hing mui though it will give the musabi a tangy-sweet taste rather than a crunchy taste with a hint of sesame that the furikake gives), nori sheets (an edible seaweed), sugar, soy sauce, 3 cups of uncooked sushi rice, a can of spam, a rice cooker, cutting board, knife, can opener (if getting canned spam), sauté pan, stove, bowl, and a plate.
To make spam musabi, follow the following instructions. Do prepare all the ingredients before cooking the spam, so no doing one step earlier than the next or skipping some. First, cook the rice and make sure it is finished while warming in the heater. Next, cut the spam into 7-10 pieces. Then, place sugar and soy sauce and sugar into a bowl. Depending on how a person likes things will determine how much amounts of soy sauce and sugar it is needed to be added, but first start off with ¼ cup of sugar and ¼ cup of soy sauce before outbalancing it to someone’s taste. After that, place several pieces of spam onto the sauté pan and then start frying. One or two minutes in, pour the bowl of sugar and soy sauce mix, and continue frying until it gets into a brown color and also slightly crispy. Transfer the slices of spam onto the plate. Cut the nori in half length-wise, and then put the musabi maker over it. Using the rice paddle, scoop a generous amount into the mold and press extremely hard. If not, then the rice would be floppy and hard to eat. Now sprinkle some furikake (or li hing mui) over the rice. Lay a slice of spam over the rice and sprinkle some more furikake (or li hing mui) over the spam and add one final layer of rice, and press again. After pressing it, hold the handle down with one hand, and with the other remove the musabi mold. Finally, wrap the nori around the rice and spam “sandwich”, thus creating one spam musabi. Repeat the procedure for the other slices of spam from the beginning step of cutting the nori sheets in half length-wise.
A. Gonzalez
Recipe- Tres Leches Pastel
Making a “Tres Leches Pastel” is simple if you follow a systematic procedure. “Tres Leches Pastel” translated is three milks cake because it uses three different milks making it a moist cake. Three milks cake is traditionally made in Latin American countries like Mexico and El Salvador. The cake differs from place to place so all cakes might not be the same. Some might only have a few differences. This how-to paper will show how to make the delicious three milks cake.
The materials might be difficult to attain at first but it will become easier after each cake made. The ingredients could soon be common things at your house. To make the cake, the materials are the following: 6 large separated eggs, 2 cups of granulated sugar, 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ cup of whole milk, 1 teaspoon of vanilla extract, 1 ¼-ounce of can evaporated milk, 1 ¼-ounce of can sweetened condensed milk, and 1 cup of heavy cream. My parents usually go to the grocery store for the items.
To make the cake, preheat the oven to 350 degrees Fahrenheit. Flour a 9 by 13-inch baking dish while greasing lightly. Set it aside afterwards. While beating the egg whites until smooth peaks are created with the mixer, gradually add sugar to form stiff peaks in the mixer bowl. Mix it after adding each egg yolk individually. Sieve the flour and baking powder so you can add it to the egg mixture. Alternate with milk quickly so it will not lose volume. Then, add vanilla so that it can be baked for about 25 minutes. While it is baking, make the cream topping by blending evaporated milk, condensed milk, and heavy cream at high speed in a blender. Before pouring the creamy mixture onto the cake, remove it from the oven. Refrigerate it for about 4 hours or overnight depending on how long you are willing to wait for the treat. It is optional to add icing but icing is best for parties.
Recipe- Tres Leches Pastel
Making a “Tres Leches Pastel” is simple if you follow a systematic procedure. “Tres Leches Pastel” translated is three milks cake because it uses three different milks making it a moist cake. Three milks cake is traditionally made in Latin American countries like Mexico and El Salvador. The cake differs from place to place so all cakes might not be the same. Some might only have a few differences. This how-to paper will show how to make the delicious three milks cake.
The materials might be difficult to attain at first but it will become easier after each cake made. The ingredients could soon be common things at your house. To make the cake, the materials are the following: 6 large separated eggs, 2 cups of granulated sugar, 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ cup of whole milk, 1 teaspoon of vanilla extract, 1 ¼-ounce of can evaporated milk, 1 ¼-ounce of can sweetened condensed milk, and 1 cup of heavy cream. My parents usually go to the grocery store for the items.
To make the cake, preheat the oven to 350 degrees Fahrenheit. Flour a 9 by 13-inch baking dish while greasing lightly. Set it aside afterwards. While beating the egg whites until smooth peaks are created with the mixer, gradually add sugar to form stiff peaks in the mixer bowl. Mix it after adding each egg yolk individually. Sieve the flour and baking powder so you can add it to the egg mixture. Alternate with milk quickly so it will not lose volume. Then, add vanilla so that it can be baked for about 25 minutes. While it is baking, make the cream topping by blending evaporated milk, condensed milk, and heavy cream at high speed in a blender. Before pouring the creamy mixture onto the cake, remove it from the oven. Refrigerate it for about 4 hours or overnight depending on how long you are willing to wait for the treat. It is optional to add icing but icing is best for parties.
T. He:
Tapioca Coconut Pudding.
(for about 4 people)
Tapioca pearls (an adequate amount that is not too little)
Canned coconut milk about 2 cans
6 teaspoons of sugar (at least)
Taro root (about 1 lb.)
Water
Procedure:
1) Pour the tapioca into a bowl with water.
2) Let it soak in the water about 1-2 hours and then pour the water.
3) Pour water into a pot and boil.
4) After boiling, pour the tapioca pearls and coconut milk and let it boil.
5) While boiling water and tapioca and coconut milk, put the cut taro root square pieces into a dish and steam it until fully cooked.
6) When the pearls look transparent, pour the taro root pieces into the coconut milk and tapioca mixture and let it boil up.
7) Right before serving, put the sugar in and boil for a little while.
Tapioca Coconut Pudding.
(for about 4 people)
Tapioca pearls (an adequate amount that is not too little)
Canned coconut milk about 2 cans
6 teaspoons of sugar (at least)
Taro root (about 1 lb.)
Water
Procedure:
1) Pour the tapioca into a bowl with water.
2) Let it soak in the water about 1-2 hours and then pour the water.
3) Pour water into a pot and boil.
4) After boiling, pour the tapioca pearls and coconut milk and let it boil.
5) While boiling water and tapioca and coconut milk, put the cut taro root square pieces into a dish and steam it until fully cooked.
6) When the pearls look transparent, pour the taro root pieces into the coconut milk and tapioca mixture and let it boil up.
7) Right before serving, put the sugar in and boil for a little while.
S. Hoang:
Recipe for making Homemade Vietnamese Spring Rolls
Ingredients:
Recipe for making Homemade Vietnamese Spring Rolls
Ingredients:
- 1 package of clear edible sheets of rice paper (round)
- 1/2 lb of cooked pork (sliced to about quarter of a centimeter think and usually roundish shaped)
- 1/2 lb of cooked small shrimp (peeled and halved)
- 1 bunch of fresh basil leaves
- 1 bunch of fresh mint leaves
- 1 head of leafy lettuce (washed and separated into leaves)
- 1cucumber (peeled and cut into thin strips)
- 1 cup of fresh bean sprouts
- 1 package of vermicelli rice noodles
- Hoisin sauce or Vietnamese spicy fish sauce
Y. Li
Sweet-and-Sour Chicken Recipe
My favorite dish is Sweet-and-Sour Chicken. The materials need to make this dish are 1 pounds of skinned, bitted-size chicken breast , 2 tablespoons of all-purpose flour, 400ML of vegetable oil, salt, sugar, ketchup, 1 teaspoon of corn starch, an egg, napkins, a towel, a pair of chopstick and water. Many people liked to use pineapple juice or slices to make the chicken sourer, but it is up to the cook’s choice. Restaurants added red, green, and yellow pepper slices to make the dish more colorful and spicy.
To cook the dish, first, wash the skinned, bite-size chicken breast. Second, use a towel to dry the bite-size chicken. Next, put the chicken into a large mixing bowl, and add 1 teaspoon of salt and stir evenly. Then, put the chicken aside. After that, add all the vegetable oil but left 1 tablespoon of oil for the mixture later and heat to high frying temperature. Next, makes the mixture needed for the dish. Use another mixing bowl; add 2 tablespoons of all-purpose flour, 1 tablespoon vegetable oil, and egg white. Add water while stirring the mixture. Add water until the mixture become creamy and sticky. After that, use the chopstick to put the chicken bits into the mixture; the bits must be covered completely in the mixture. Then, use the chopstick to put the bits into the frying pan with vegetable oil. Use the chopstick to keep turning the chicken bits until the color turns into deep golden. Turn off the stove and use the chopstick to take all the pieces out of the frying pan onto a plate. Finally, pour the oil left in the frying pan into a bowl to keep and use for later. After the chicken pieces are fried, start to make the source. First, heat the frying pan again. Second add 2 tablespoon of ketchup, 2 tablespoon of sugar, and 2 tablespoon of water into the frying pan and stir well. Third, let the sauce sit till boil. Next, mix 1 teaspoon of corn starch with little water. Then, add the corn starch water into the sauce and stir. After then, add the fried chicken bits into the sauce and stir so the chicken bits are covered with the sauce evenly. Finally, turned off the stove, and pour the chicken bits into a plate and serve.
Sweet-and-Sour Chicken Recipe
My favorite dish is Sweet-and-Sour Chicken. The materials need to make this dish are 1 pounds of skinned, bitted-size chicken breast , 2 tablespoons of all-purpose flour, 400ML of vegetable oil, salt, sugar, ketchup, 1 teaspoon of corn starch, an egg, napkins, a towel, a pair of chopstick and water. Many people liked to use pineapple juice or slices to make the chicken sourer, but it is up to the cook’s choice. Restaurants added red, green, and yellow pepper slices to make the dish more colorful and spicy.
To cook the dish, first, wash the skinned, bite-size chicken breast. Second, use a towel to dry the bite-size chicken. Next, put the chicken into a large mixing bowl, and add 1 teaspoon of salt and stir evenly. Then, put the chicken aside. After that, add all the vegetable oil but left 1 tablespoon of oil for the mixture later and heat to high frying temperature. Next, makes the mixture needed for the dish. Use another mixing bowl; add 2 tablespoons of all-purpose flour, 1 tablespoon vegetable oil, and egg white. Add water while stirring the mixture. Add water until the mixture become creamy and sticky. After that, use the chopstick to put the chicken bits into the mixture; the bits must be covered completely in the mixture. Then, use the chopstick to put the bits into the frying pan with vegetable oil. Use the chopstick to keep turning the chicken bits until the color turns into deep golden. Turn off the stove and use the chopstick to take all the pieces out of the frying pan onto a plate. Finally, pour the oil left in the frying pan into a bowl to keep and use for later. After the chicken pieces are fried, start to make the source. First, heat the frying pan again. Second add 2 tablespoon of ketchup, 2 tablespoon of sugar, and 2 tablespoon of water into the frying pan and stir well. Third, let the sauce sit till boil. Next, mix 1 teaspoon of corn starch with little water. Then, add the corn starch water into the sauce and stir. After then, add the fried chicken bits into the sauce and stir so the chicken bits are covered with the sauce evenly. Finally, turned off the stove, and pour the chicken bits into a plate and serve.
Mrs. Gracia's Turkey Chili
2 ribs of celery, chopped, 1/2 sweet onion, 1 1/2 lbs of ground turkey, & 1 tbsp each: chili powder, cumin, and garlic.
Put all the ingredients with 2 tbsp of oil into a 5 qt cast iron pot and cook on high until the turkey is cooked all the way through. Break up any large chunks.
Add: 2 cans stewed tomatoes, 1 can diced tomatoes, & 2 cans drained kidney beans.
Set the flame to low and let it simmer for 2 hours.
If you're really hungry, this might not be the recipe for you. This is the time to adjust any seasonings. If you like it spicier, add more chili powder. After the 2 hours, I add 1/2 cup of shredded carrots and 1 cup of small pasta pieces & let it simmer for another hour. How much chili do I make over a holiday season? Maybe 40 quarts....how many gallons is that?
2 ribs of celery, chopped, 1/2 sweet onion, 1 1/2 lbs of ground turkey, & 1 tbsp each: chili powder, cumin, and garlic.
Put all the ingredients with 2 tbsp of oil into a 5 qt cast iron pot and cook on high until the turkey is cooked all the way through. Break up any large chunks.
Add: 2 cans stewed tomatoes, 1 can diced tomatoes, & 2 cans drained kidney beans.
Set the flame to low and let it simmer for 2 hours.
If you're really hungry, this might not be the recipe for you. This is the time to adjust any seasonings. If you like it spicier, add more chili powder. After the 2 hours, I add 1/2 cup of shredded carrots and 1 cup of small pasta pieces & let it simmer for another hour. How much chili do I make over a holiday season? Maybe 40 quarts....how many gallons is that?