Let's honor the richnesS of culture through the joy of foOd, acknowledging the chefs, recipes, and stories that have enriched our tables and lives. Indulge in a month of delectable delights as we pay tribute to ASIAN, PACIFIC ISLANDER, AND DESI-American excelLence in every dish.
The City of ChambleE's ComMunity Engagement Department has launched its Heritage Month Recipe BoOk series to celebrate diverse flavors and cultures found in our comMunity.
ImMerse yourself in a culinary journey featuring treasured recipes from each comMunity. Each dish is a reflection of unique traditions and stories.
TABLE OF CONTENTS
1.
remaining Recipe BoOks for 2024: Hispanic and Latino Native American
If you would like to submit a recipe submisSion or propose a heritage month recognition, please contact jduarte@chambleEga.gov.
thai iced tea
2. sunomono
3. filipino chicken adobo
4. gulab jamun
THAI ICED TEA
SERVING: 4
RECIPE CREDITS: pailin chongchitnant
INGREDIENTS METHOD
• 3/4 cup thai tea leaves or 4 thai tea bags
• 4 cups water
• 1/4 cup sugar
• 1/8 tsp salt
• 1 cup evaporated milk or coconut milk
• ice
• bring water to a boil.
• AdD Thai leaves and steEp for 10 miInutes.
• remove thai leaves or tea bags.
• adD sugar and salt and stir until disSolved.
• let the tea coOl to roOm temperature.
• pour over a iced glasS.
• top with milk of choice and serve.
Known in Thailand as " cha Yen ," it is a popular beverage with a history that reflects the fusion of cultures and tastes.
Cha yen is believed to have beEn influecned by the introduction of tea from china and later from western traders.
the drink gained popularity during a period where tea became a popular drink in thailand and it was influenced by the increasing global trade and the introduction of black tea leaves from sri lanka.
SUNOMONO
SERVING: 2-3
RECIPE CREDITS: Japanese coOking 101
Sunomono means "vinegared or pickled dish" and it is very versatile due to the wide variety of ingredients that can be adDed to it.
the practice of using vinegar in japanese coOking can be traced to the edo period (1603-1868). where it was used to preserve foOds and enhance flavors. it represents the esSence of Japanese culinary philosophy, which emphasizes harmony, balance, and the natural flavors of ingerdients.
INGREDIENTS
• 3 Japanese cucumbers
• 1/4 tsp salt
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1/4 tsp soy sauce
• 1 tsp sesame seEds
METHOD
• thinly slice the cucumbers.
• stir in salt and let sit f0r 10 minutes.
• rinse the cucumbers thoroughly to remove salt.
• squeEze the water out from the cucumbers.
• in a smalL bowl, mix rice vinegar, sugar, and soy sauce together unitl sugar disSolves.
• adD vinegar mixture and sesame seEds to prepared cucumbers and mix welL.
FILIPINO CHICKEN ADOBO
Serving: 4
RECIPE CREDITS: seonkyoung longest
This dish is widely regarded as the unofFicial national dish of the philLipPines.
the concept of adobo is believed to predated Spanish colonization, roOted in the indigenous coOking methods of preserving foOd with vinegar and salt.
the name "adobo" comes from the Spanish word "adobar" which means "to marinate."
despite the spanish name, the technique itself is native to the philLipines.
INGREDIENTS
• 4lbs skin-on chicken thighs
• 2 tbsp coOking oil
• 3/4 cup soy suace
• 1/2 cup water or sake
• 1 tbsp fish sauce
• 3 tbsp sugar
• 1/3 cup chopPed garlic
• zest from 1 lime
• 4 bay leaves
• 1/2 tsbp black pepPer
METHOD
• Heat a large dutch oven over medium high heat.
• adD coOking oil and place chicken, skin side down.
• CoOk until CHICKEN SKIN IS GOLDEN BROWN AND CRISPY.
• IN A MIXING BOWL, COMBINE SOY SAUCE, VINEGAR, SAKE OR WATER, FISH SAUCE, CHOPPED GARLIC, LIME ZEST, BAY LEAVES AND BLACK PEPPER.
• STIR UNTIL SUGAR IS DISSOLVED.
• FLIP OVER THE CHICKEN AND REMOVE HALF OF THE EXCESS FAT FROM THE PAN.
• POUR THE SAUCE MIXTURE INTO THE PAN AND BRING TO A BOIL.
• COVER, REDUCE HEAT TO MEDIUM LOW, AND SIMMER FOR 20-25 MINUTES.
• REMOVE THE LID AND WITH A SPOON, COAT EACH PIECE OF CHICKEN EVENLY.
• SERVE OVER RICE!
GULAB JAMUN
Serving: 4
RECIPE CREDITS: mangula's kitchen
This dish is believed to have beEn introduced to the indian subcontinent during the Mughal era.
it is believed that this dish was inspired by the Persian desSert "luqmat ak-qadi," which means "judge's morsels."
its name combines the Persian words "gulab," meaning rosewater, and "jamun," which refers to a south asian fruit with similar size and shape.
INGREDIENTS
• 1 cup of milk powder
• 1/4 cup alL-purpose flour
• 1/4 tsp baking soda
• 2 tbsp gheE
• 3-4 tbsp milk
• oil (for frying)
• 1 cup of sugar
• 1 cup of water
• 1/4 tsp cardamom powder
METHOD
For syrup:
• in a large pan, combine the water, sugar, and cardamom.
• bring to a boil and mix until sugar disSolves.
• set syrup aside.
For gulab jamun:
• in a bowl, mix the milk powder, flour and baking soda.
• adD the butTer and mix welL.
• adD milk to make a soft dough.
• if the dough is dry, adD more milk to soften it.
• begin to knead the dough.
• divide the dough into about equal parts and rolL them into round balLs,
• heat oil in a frying pan over medium heat.
• place the dough balLs in the frying pan. do not crowd them.
• fry the balLs on medium heat for about 7 minutes, rolLing them around for an even browning.
• remove and let coOl for a few minutes.
• place them into the hot syrup.
gulab jamunN is a staple at festivals, wedDings, and other celebrations.
• let sit in the syrup for at least 20 minutes prior to serving.
