Hometown Flavors - Food Magazine | SPH LC English Project

SYDWJ FOOD MAGAZINE

Hometown Flavors DIVERSE TASTE Multi-national flavors around the world

Savour The

Palate

Food Around The World

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EXPLORE DEEPER INTO ASIA

F O

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THE TOP FOOD IN THE WORLD

E L B A T

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Want to know how to make what once used to be the top food in the world? Learn how to make your own Rendang!

NEED COMFORT FOOD AFTER A BAD DAY? Make your own comfort soup, the Korean way!

THE TROPICAL SUMMER, THE HOT SUN, REFRESHING DELIGHT It's time to take notice of the Philippines, have a Halo-Halo, their favorite refresher dessert.

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Indonesian cuisines, followed by Korean, Filipino, Indian, Japanese, and Chinese

LOOKING FOR SOME GRILLED FOOD? Yakitori is quite the hidden gem, try making some of your own.

Knowing American,and Brazilian palates can really help us explore about the typical foods that we eat more!

A GREAT COMBINATION WITH LOX WITH BAGEL A deli special dish! The classic smoked salmon bagel.

EUROPE'S INCREDIBLE CUISINES Norwegian and Polish taste leading to a whole new world.

GOING INTO THE SEA: A WHOLE NEW WORLD Lutefisk, a Norwegian dish, with a mix of bacon, pea stew, and almond potatoes.

MEAT AND CABBAGE STEW: A POLISH TASTE Bigos can really have so many varieties of ingredients.

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STNETNOC

YUMMY TASTES OF AMERICA

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Kimchi is one of the main traditional dishes in Korea. Kimchi

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contains rich vitamins and minerals as the vegetables are salted and mixed with the paste of kimchi. This makes a unique new flavour. By this, kimchi is developed.

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CHIMCHAE T I M C H A E DIMCHAE KIMCHAE K I M C H I

HISTORY Interestingly, "Kimchi" was not the name at first. Since, Kimchi has been around for more than 1500 years, in the early Joseon Dynasty, the word 'Dimchae' appeared. However, in the Byeokonbang ( ) of 1518 (13th year of King Jungjong) there was a saying, “Everyone in the family should eat Mudimchae soup.” Koreans made kimchi with a lot of soup by pouring salt water or sprinkling salt on salted vegetables.

『

KIMCHI

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辟瘟方 』

INGREDIENTS 6 pounds (about 2.7 kg) napa cabbage ½ cup Kosher salt (2.5 ounces: 72 grams) 2 cups water 2 tablespoons sweet rice flour (glutinous rice flour) 2 tablespoons turbinado sugar (or brown or white sugar) 2 cups radish matchsticks 1 cup carrot matchsticks 7 to 8 green onions, chopped 1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped) 1 cup water dropwort (minari), optional ½ cup garlic cloves (24 garlic cloves), minced 2 teaspoon ginger, minced 1 medium onion, minced ½ cup fish sauce ¼ cup fermented salted shrimp (saeujeot) with the salty brine, chopped 2 cups hot pepper flakes (gochugaru)

STEPS 1

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Make a 2-inch cut through the core of each half of the cabbage.

Leave to be loose but still attached to the core as it needs room between the leaves for salting the cabbage in the next step.

Next, we have to salt the cabbage. Soak the cabbages in water to get all leaves wet. Use more salt around the stems where the leaves are thicker. Let the cabbages rest for 2 hours to get well salted. The liquid from the cabbages will be extracted and the cabbage will be softened during the salting process. Turn the cabbages over once every 30 minutes. Split the halves into quarters along the slits you cut in the first step. Drain the cabbages well.

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Prepare vegetables or other ingredients. Prepare a food processor, 2 cups daikon matchsticks, 1 cup carrot matchsticks, 10 stems green onions, chopped, 24 garlic medium garlic cloves (about ½ cup minced garlic), 1 1-inch, chunk ginger (about 2 teaspoons minced ginger), and 1 medium white onion. Chop the vegetables and use a food processor and add garlic, ginger, and white onion. Process until the ingredients are very finely chopped and the mixture is almost like a paste.

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Then, to make kimchi paste base you would need A medium saucepan, 2 cups water, 2 tablespoons sweet rice flour, 2 tablespoons brown sugar, and a large mixing bowl. It looks like porridge. In a medium saucepan, combine water and sweet rice flour. Let it cook over medium heat for about 10 minutes until the mixture is bubbly. Add sugar and cook for another minute, stirring constantly.

Remove the base from heat, pour it into a large mixing bowl and let it cool completely.

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This is one of the most important steps. Add hot pepper flakes. This is the same kind of pepper that Korean people use to make hot chili oil at home. This will make your kimchi paste very red and it’s what makes the kimchi. You can add many of them if you want to make it spicy. After that, continue mixing the sauce well.

This is the last step. Korean people usually use onggi to store the kimchi, but you can use other safe containers to store the kimchi. Spread some paste on each cabbage leaf. When the cabbage quarter is covered with the kimchi paste, lift it up and fold the leaves towards the core. Place it into your container. Repeat this step until all cabbages are handled. Then, leave your kimchi until you can eat it.

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Tteok means rice cake and bokki means stir-fried food. In Korea, many street vendors sell Tteokbokki in the street with Eomuk. It is usually much more tasty when you eat it in the winter season as the sweet and savoury taste with a bit of spiciness would attract people when passing the street.

T T E O K B O K K I

GUNGJUNG = TTEOKBOKKI H I S T O R Y TTEOKBOKKI COULD ONLY BE AFFORDED BY THE UPPER CLASS AS THE MAIN INGREDIENT, FLOUR, WAS RARE BACK THEN.

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I N G R E D I E N T S

350g Korean rice cakes (separated) 150g Korean fish cakes (rinsed over hot water & cut into bite size pieces) 2 cups Korean soup stock (dried kelp and dried anchovy stock) 60g onion, thinly sliced 3 tablespoon of gochujang (Korean chilli paste) 1 1/2 tablespoon of raw sugar 1 tablespoon of soy sauce 1 teaspoon of minced garlic 1 teaspoon of gochugaru (Korean chilli flakes) 1 teaspoon of roasted sesame seeds 1 teaspoon of sesame oil 1 stalk green onion (finely chopped)

S T E P S

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First of all, soak the rice cake in warm water for 10 mins (if your rice cake is already soft, you can skip)

Next, boil the soup stock in a shallow pot. (over medium high heat) Dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Again, boil them (3m to 5m) To make the taste deeper and thicker, simmer it over low heat (2m to 4m).

Then, add the sesame oil, sesame seeds, and green onion. Lastly, stir and wait until it’s done!

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NEED COMFORT FOOD AFTER A BAD DAY? I bet everybody in the World knows a food named ‘Kimchi’. Yes! It’s a Korean food.

However, I’m not sure if they are also familiar with the other Korean food named, ‘Haejangguk’. Do you know the meaning of Haejangguk? Haejangguk means “stew to cure a hangover.” It’s interesting, isn’t it?

The meaning is like that because it helps to cure your inevitable soju hangover.

It’s a warming soup that eases people out of a bad condition the day after heavy drinking. Besides, it doesn’t only help adults who are nursing a bad hangover, but it also warms and relaxes people’s hearts when eating haejangguk. It might turn a bad day around, as it’s the kind of food that can provide wholesome comfort to anyone. Does this description make your mouth start watering now? If yes, it’s highly recommended to continue reading this article.

There are lots of types of Haejangguk in Korea. The most popular yummy types are Bone-Gwi Haejang-Guk, Seonji Haejangguk, Bean Sprouts Haejangguk, Hwangtae Haejangguk, and Daseulgi Haejangguk. Everyone would feel the soup is so authentic that you can taste it just by looking at it.

Now, let’s find out what makes Haejangguk represent Korea. Interestingly, ‘Haejangguk’ wasn’t the first name. 'Seongju Tang’ was the first name and it came from the Goryeo Dynasty. However, the name Haejang-guk is an expression that appeared in the Joseon Dynasty. From the past, it’s already said that it was very popular among the aristocrats because it was easy to eat and had a very good taste. I bet that the taste of the Haejangguk tastes better now as the Korean cuisines improve.

There is no doubt that Haejangguk could become the next best Korean food after Kimchi. The perfect medium spicy taste blended with tastes of lots of fresh vegetables makes people who eat Hawjangguk never forget the unique taste of this famous Korean food. After eating Haejangguk, people somehow feel warm and chill as a result of the decrease of the stress. Considering the history of Haejangguk which used to be official food for Korean aristocrats, people who eat Haejangguk will feel as if they were in Korea. Better try it now before eating Haejangguk is forbidden….just kidding!

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MAHARASHTRIAN CHICKEN CURRY

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AUTHENTIC INDIAN CURRY MAHARASHTRIAN CHICKEN CURRY

If you never tried to taste authentic Indian curry before, you are clearly missing out on life here. You might have tried some instant cooked curry from that one aisle in your local grocery store but it will never beat out the freshly cooked taste of the real one. These are some reasons why you should try it:

1. There would be one that suits your taste India is a big place and with each region there would be a different type of conditions. With each place, you might come to see many other curry recipes. One of the more famous and widely available is called Chicken Tikka Masala. There are many variations to the Tikka Masala chicken such as a vegan version of it for all the vegan and vegetarians out there. There is also a curry called Chicken 65 that will be a good choice for those who love meat or spicy as it is one of the spiciest dishes in Southern regions in India. Search enough and you’ll be guaranteed to find that one curry that you would be in love with.

2. Cooking time Depending on the serving and which recipe you use, you might take up to 20 minutes or 2 hours. As you can see, that is not a bad cooking time for such a delicious dish. You can also reduce the time if you just use curry powder instead of making everything by hand. The ingredients themselves aren't very hard to find and you could get them at your supermarket or get them online. The prep time doesn’t consume much time either.

3. It is simply just good With some ingredients and following some steps to the recipe, you will get a dish that is simply delightful. If other reasons haven’t convinced you yet, then what will stop you from just trying a great dish? Trying a bit of Indian food won’t hurt you so why not try it in the end?

4.Health benefits Of course, you might be the type to just use curry powder if you are a lazy person but did you know that curry powder has some benefits in itself? Curry powder contains a variety of anti-inflammatory spices, including turmeric, coriander, and chili powder. It can also reduce the risk of heart problems.

5. Tasting different culture If any of the above reasons won’t be enough to convince you. Just imagine getting an authentic taste of a different culture. Not everyone is lucky enough to taste different cultures in their life so this is a good opportunity to tell yourself to get up and try different foods. Curry is one of India’s more popular food and it’d just be a shame to only try a instant version that you found in your grocery store.

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Ingredients 2 1/4 pounds (1 kilogram) chicken pieces, your choice, skin removed 2 large onions, cut into quarters 3 tablespoons coconut powder, or grated fresh coconut 1 tablespoon garlic paste 1 tablespoon ginger paste 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1 teaspoon garam masala 3 tablespoons vegetable oil, canola oil, or sunflower oil 1 cup coconut milk 2 green chiles, slit lengthwise, optional 2 large potatoes, peeled and cut into 2-inch cubes Salt, to taste 2 large tomatoes, chopped fine

Steps 1. Gather the ingredients 2. Place pieces of chicken in a large bowl and set aside 3. Put the quartered onion coconut powder, ginger, garlic pastes and powdered spices into a food processor and grind into a smooth paste using small amounts of water if necessary 4. Heat the oil in a deep pan over a medium heat. Add the paste to the hot oil and fry until the oil begins to separate from masala (spice-onion paste). Stir frequently to prevent the masala from burning 5. Add the chicken and fry until pieces turn opaque white, about 8 minute 6. Add coconut milk, green chiles (if using), and potatoes. Season with salt to taste. Stir well 7. Cook until the chicken and potatoes are done, about 15 minutes. This dish should have a medium-thick gravy; if it is too thick add a small amount of warm water and cook for a few minutes. If gravy is too thin, boil to thicken 8. Add chopped tomatoes and cook for 2 to 3 minutes.

9. Turn heat off and gently spoon curry into a serving dish. Garnish with chopped fresh coriander leaves and serve with rice and a green salad or a simple vegetable side dish.

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Chicken Biryani The word ‘biryani’ is derived from a Persian word, birian, which means fried before cooking. There are various theories about Biryani and its origin and its history in India.

It is believed in 1398, the conqueror of Turk Mongol, Timur brought Biryani to India. Biryani was a part of his daily diet. Then there is another theory which states that Biryani was first brought to the Southern Malabar Coast of India by Arab Traders. It is also said that Biryani is very similar to the dish mentioned in Tamil Literature, which goes by the name of Oon Soru.

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INGREDIENTS MARINADE

WHOLE SPICES

1/2 kg of chicken 3 tablespoons plain yogurt

1 bay leaf 4 green cardamoms

1 1/4 tablespoons ginger

2 cups basmati rice 2 tablespoon ghee (or

6 cloves

garlic paste (1 inch ginger & 4 garlic cloves crushed) 1/2 teaspoon salt

OTHERS

1 inch cinnamon

1 large onion

1 star anise

1 green chili

3/4 teaspoon shahi jeera

1/4 teaspoon turmeric

oil)

1 strand mace

1/4 cup plain yogurt 1/4 to 1/2 teaspoon red

1/2 to 1 teaspoon red chili

chili powder

powder

1 teaspoon garam

1/2 to 1 tablespoon garam

masala

masala (or biryani masala)

3 cups water

1 tablespoon lemon juice

3/4 teaspoon salt

(optional)

2 tablespoon fried onions 1 pinch saffron

STEPS PREP To a bowl, add yogurt, ginger garlic paste, 1/2 tsp salt, garam masala, turmeric, lemon juice & red chili powder Mix up well and taste the marinade. Add more salt and spice if needed.

Make slits on the chicken pieces. Add it to the marinade & mix well. Cover and set aside for 1 hour to overnight Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.

COOKING Heat ghee or oil in a pot or a pressure cooker Add whole spices. If you do not have them, skip.

When the pisces begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.

Add chicken & saute until pale for 5 mins on a medium heat Cover & cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.

Taste test and add more salt if needed. Add 1/4 cup yogurt, 2 tablespoons chopped mint leaves, 1 slit green chili, 1/2 to 1 teaspoon red chili powder & 1 teaspoon garam masala.

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LAYERING Layering Mix everything well and layer chicken evenly at the bottom.

Spread drained rice in a layer over the chicken.

To a seperate bowl, pour 3 cups of water. If cooking in a pot use 3 1/2 cups water.

Add 1/2 to 3/4 tsp salt and mix. Taste the water. It must be slightly salty.

Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on the top of the rice.

Level the rice if needed. Sprinkle 2 tablespoons of mint leaves. Optionally add 2 tablespoons fried onions & saffron soaked milk if using . * Pot method - If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, pour 1/4 to 1/2 cup boiling water and cook further. When done it has to be fully cooked yet remain grainy. *Cooker method - Set the flam to medium high. Cover & place the whistle. Cook for 1 whistle.

Move the cooker away from the burner to stop cooking further.

Rest until the pressure settles. Fluff up the chicken biryani with a fork Server from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer

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DID YOU KNOW the Samosa dish didn't actually originate from India but from the middle east? They are actually named after a pyramid in Central Asia, Samsa.

SAMOSA The Samosa dish was also eaten

by Royals in India in the 13th century. it was usually eaten in big feasts with noblemen and royal princes.

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NIGIRI

SUSHI If you think of Japanese food, I believe you would think of sushi. There are different kinds of sushi in Japan. However, nigiri sushi is the most well known image of sushi worldwide. The word nigiri sushi came from the Japan ese “nigirizushi”, which tran slates as “hand-pressed sus hi”. Nigiri is a type of sushi where the rice is molded by hand and the fish or oth er toppug pressed by hand atop the rice. Simple isn’t it? But how did this simple food become a food which represents Japan and spread worldwide?

Nigiri sushi originated in the Kanto region in the early 1800s, where it was coined “Edomae sushi” - Edo is the former name of what is now known as Tokyo and “mae” means “in front of”. It is widely thought that the namesake alludes to the fact that the seafood used in the original nigiri sushi was harvested from the nearby waters of Tokyo Bay. Because refrigeration technology didn’t exist at the time Edomae sushi arrived on the scene, the fish and seafood was marinated and preserved with soy sauce, salt, and vinegar. This contrasts with the nigiri sushi popular today, which often features raw seafood.

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Now that nigiri sushi has become popular, we can eat it anywhere. However, expensive nigiri sushi is often eaten for special meals and celebrations in Japan, though more affordable options are available at convenience stores and supermarkets as a form of fast food. The quality of the ingredients influence the variation in price. Many are confused between nigiri and maki sushi. The difference is that the rice in nigiri sushi is pressed into a bite-sized ound, while maki sushi is rolled into a tube and sliced into rolls.

Nigiri contains one piece of fish delicately placed on top, and maki rolls contain fillings inside.

There are more than one types of nigiri sushi. There are 5 main types; Ebi Nigiri, Tamago Nigiri, Unagi Nigiri, Sake Nigiri, and Maguro Nigiri. Ebi Nigiri is a cooked butterflied shrimp on top of the rice. Tamago Nigiri is not a meat, but instead is a cooked egg omelet on top. Unagi Nigiri is a grilled freshwater eel, Sake Nigiri is the most liked Nigiri. It is a raw salmon on top of the oval shaped rice. Lastly, the Maguro Nigiri is the raw tuna on top.

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UDON Udon is a typical noodle dishes in Japan. Udon is made with flour and some salt. It is then kneaded and shaped like noodles. The exact origin of udon is unknown and although there are several theories, the oldest one claims that udon came from China in the 700s. It became widely popular to the public during the Edo era in the 1600s.

The original udon may have been closer to a dumpling than a noodle, and in some parts of Japan, udon is still cut into squares rather than the long strands that became standard by the early fourteenth century.

Traditionally made at home, udon began to be sold in specialty stalls after the popularity of commercial in the seventeenth century. Today, udon is eaten throughout Japan but especially in the south, from Osaka to Kyushu.

Ingredients 1½ –2 cups water 3 tablespoons salt 8 cups all-purpose flour Cornstarch or potato starch, for dusting (optional: Use flour if you don’t have cornstarch or potato starch)

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HOW TO MAKE In a large bowl or measuring cup, stir water and salt together to dissolve.

On a clean work surface, pile the flour into a mound with a well in the center. Slowly add water to the center of the well, working it into the flour with your hands to form a stiff dough. (You may not use all of the water, or you may need a little more. Higher-protein flours, such as bread flour, will require more water.)

Let the dough rest 10 minutes. Knead dough until firm but smooth, about 5 minutes. If you find it difficult to knead, you can transfer the dough to a heavy-duty resealable plastic bag, leaving a gap for air to escape. Place the bag between two clean kitchen towels and knead the dough by stepping on it with your feet.

Cover the dough with a clean, damp kitchen towel and let rest 2–8 hours, depending on the kitchen temperature (more time in a cold room, less time in a hot room).

Dust a clean work surface with flour and use a rolling pin to roll dough into a rectangle ¼- to ⅛-inch thick, rotating dough as you knead.

(Alternatively, use a pasta machine to roll dough.)

With the short end of the rectangle facing you, dust dough with starch and fold, accordion-style, into quarters. There should be enough space between folds to insert a chopstick into the centerfold.

Use a sharp kitchen knife to cut folded dough into ¼-inch-thick noodles. Lift noodles onto a chopstick inserted into the centerfold to lift.

Bring a large pot of unsalted water to boil. Add noodles gradually, so that the water continues to boil. Cook until noodles are slightly more tender than al dente. Drain and rinse under cold running water, keeping the noodles separate by shaking the colander. Serve in broth or with a dipping sauce.

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ZONGZI ZONGZI IS WRAPPED IN A BAMBOO LEAF AND TIED IN A BOW, NEAT LITTLE PYRAMID PACKETS OF STICKY RICE ENCASE ALL SORTS OF DELECTABLE CONTENTS.

HISTORY Zongzi has a long history and a fascinating past. According to legend, they were built to honor Qu Yuan, a brilliant poet who lived 2,300 years ago in the Chu state. The extremely patriotic poet attempted to alert the monarch about the invasion intentions of their neighboring kingdom, Qin. Unfortunately, he failed, and Qin conquered Chu's capital, Yingdu. Qu Yuan was distraught and hurled himself into the Miluo River, where residents threw rice packets into the river to keep fish from consuming his body. Then, Zongzi was created.

DRAGON BOAT FESTIVAL

IN HONG KONG HUNAN HANGZHOU PEOPLE GATHER ON COLOURFUL DRAGON BOATS TO RACE ALONG RIVERS.

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INGREDIENTS [Material] 1

kg

pork

1

leek

1-1/2 4-5 2

green

tablespoons

onion onions

minced garlic

[Seasoning] 1/3 1

cup

soy

sauce

tablespoon

of

sugar

1/2

teaspoon

salt

1/2

teaspoon

pepper

powder 2-3 1-2 3

tablespoons tablespoons

tablespoons

Ginger

wine

sesame

oil

sesame

oyster

sauce

(cooking

wine)

STEPS 1

Finely

chop

Season you

3

Put in

a

do

soy

the

the

not

pork

have

sauce,

bowl

leek,

green

with

ginger

sugar,

containing

Add

onion

salt,

pepper

wine,

garlic,

you

onion.

and

can

sesame

shredded

oyster

and

ginger

use

oil

sauce

to

cooking

and

vegetables

wine.

enhance

wine)

sesame

and

(If

2

seeds

meat.

the

flavour.

4

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HOTPOT The concept of Chinese Hot pot (huǒ guō) is believed to date back more than 1,000 years to the time of the Jin Dynasty. Hot pot's roots can be found in the dining practices of Mongolian horsemen who rode across the steppe and into northern China. Legend has it that the Mongols used their helmets as vessels to simmer broth over open fires, and cooked chunks of meat in that broth. The shields were used as a sort of frying pan to sear meat, of course. Mongol horsemen knew how to pack light.

China resisted the Mongols. They even built the Great Wall to keep them out, which despite its splendor did not succeed. However, the Chinese took a little bit of the good with the bad and incorporated this style of eating, modifying it over the years for themselves. In the centuries that witnessed the growth of the Song Dynasty, hot pot moved and morphed further south into China, with each successive region adapting it to their local ingredients and tastes.

Perhaps the most famous hot pot variation is the Chongqing or Sichuan variety. This style features a dark-red broth chock full (and often bristling) with the bits of 20 spices, chili peppers, and the uniquely mouth-numbing Sichuan pepper (huā jiāo). In Beijing, and elsewhere in the north, hot pot broth tends to be on the mild side, and compared to its racy southern cousins, a little bland. In Manchuria, a sort of local fermented sauerkraut is used to add some tang, making the broth a bit sour.

Over the course of time, through the machinery of China’s diverse culture and culinary methods, hot pot spread throughout the country and transformed from a treat enjoyed at home in winter to almost staple status, eaten all year round. You can find it now in establishments that range from street-side hot pot stands to formal indoor affairs. And while regional differences apply and prevail, today you can usually find any style of hot pot you like almost anywhere in China, particularly in larger cities.

Hot pot is not only a culinary experience, it’s an exercise in social connectivity.

The more the merrier, and it’s a way to get to know people in a more intimate way as you share a meal. As Shao Z. notes: “you don't ‘hot pot’ with people you don't like.”

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Hamburgers are known as a quintessential American meal, also nowadays, a global staple food. It originated from the United States, as well as Germany.

The name "hamburger" comes from the seaport town of Hamburg, Germany, where it is thought that 19th-century sailors brought back the idea of raw shredded beef, known today as beef tartare, after trading with the Baltic provinces of Russia.

HISTORY The Hamburger was invented in 1900 in New Haven, Connecticut. Back then, hamburgers weren’t popular until they were introduced at the St. Louis World’s Fair in 1904. New Haven’s Louis Lunch, where the burger was born. Additionally, they only served onions, tomatoes, and cheese spread as a condiment.

HAMBURGER

SCRUM-DELICIOUS BURGERS 46

Ingredients 1-1/2 POUNDS GROUND BEEF 3 TABLESPOONS FINELY CHOPPED ONION 1/2 TEASPOON GARLIC SALT 1/2 TEASPOON PEPPER 1 CUP SHREDDED CHEDDAR CHEESE 1/3 CUP CANNED SLICED MUSHROOMS 6 BACON STRIPS, COOKED AND CRUMBLED 1/4 CUP MAYONNAISE 6 HAMBURGER BUNS, SPLIT LETTUCE LEAVES AND TOMATO SLICES (OPTIONAL)

Steps

1

Prepare a large bowl, and combine the beef, onion, garlic salt and pepper. Then, shape it into 6 patties (3/4 in thick).

Next, prepare a small bowl.

Combine the cheese, mushrooms, bacon and mayonnaise.

2

Grill burgers, covered, over medium heat until a thermometer reads 160° (5-7m on each side). During the last 3 minutes, spoon 1/4 cup of the cheese mixture onto each burger. Serve on buns, with lettuce and tomato if desired and you're done.

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GREAT TOPPINGS WHIPPED CREAM ICE CREAM

IT'S USUALLY DOUBLE-CRUSTED, WITH PASTRY ON TOP AND BELOW THE FILLING; THE TOP CRUST CAN BE CIRCULAR OR A CROSSWISE STRIP PASTRY LATTICE.

CHEDDAR CHEESE

The first documented apple pie recipe is from 1381, and it calls for nice apples, good spices, figs, raisins, and pears, among other ingredients.

APPLE PIE IS STILL AMERICA'S MOST POPULAR DESSERT, FOLLOWED BY PUMPKIN, CHOCOLATE, LEMON MERINGUE, AND CHERRY. APPLE PIE IS AN UNOFFICIAL ICON OF AMERICA AND ONE OF THE COUNTRY'S DISTINCTIVE COMFORT MEALS.

The phrase was first used in the early 1800s, but it wasn't generally recognized until World War II, when troops would respond "for mum and apple pie" to journalists when asked why they had enlisted.

APPLE PIE Since 2012

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Ingredients 2 1/2 CUPS ALL-PURPOSE FLOUR 4 TEASPOONS SUGAR 1/4 TEASPOON FINE SALT 14 TABLESPOONS COLD BUTTER, DICED 1 LARGE EGG (LIGHTLY BEATEN WITH 2 TABLESPOONS COLD WATER) 2 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE 3 POUNDS BAKING APPLES (E.G: GOLDEN DELICIOUS, CORTLAND, OR MUTSU) 2/3 CUP SUGAR 1/4 CUP UNSALTED BUTTER 1/4 TEASPOON GROUND CINNAMON GENEROUS PINCH OF GROUND NUTMEG 1 LARGE EGG (LIGHTLY BEATEN)

Steps Start by making the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients, until it resembles yellow corn meal mixed with bean sized bits of butter. Onec the flour/butter mixture gets warm, refrigerate it for 10m before proceeding.

Then, add the egg and stir the dough together. (Unless the dough is dry, you can skip sprinkling a tablespoon more of cold water over the mixture.) Use a food processor to make the dough. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined.

Add the butter and pulse until it resembles yellow cornmeal mixed with bean size bits of butter (10 times). After that, add the egg and pulse 1 to 2 times (If the dough is very dry add up to a tablespoon more of cold water.) Next, bring the dough together by hand.

Start to form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled (at least 1h). Next make the filling by putting the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges.

Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.

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In a large skillet, melt the butter over medium-high heat. Then, add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer (wait for 2m). Next, reduce heat to medium-low, and cook until the apples soften and release most of their juices (7m).

Strain the apples in a colander over a medium bowl to catch all the juice.

Remember to shake the colander to get as much liquid as possible. Return the juices to the skillet. Again, simmer over medium heat until thickened and lightly caramelised (10m).

In a medium bowl, toss the apples with the reduced juice and spices. Then, set aside to cool completely. (Tip: the filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)

Followed by cutting the dough in half and on a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment on a baking sheet, and refrigerate (10m). Then, place a rack in the oven and preheat the oven (190 degrees C).

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the centre. Brush the top edges of the dough with the egg.

Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking and refrigerate for 15m.

Lastly, bake the pie on a baking sheet until the crust is golden (50m). Then, cool on a rack before serving. The pie should be kept covered well for 24h or refrigerated for up to 4 days.

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NATIONAL BAGEL DAY

JANUARY

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15 2023

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Sea food lover?

Try Moqueca!

Moqueca: About the food> Was invented 300 years ago It was invented because some accounts combined local fish from the port with coconut milk, Portuguese refogado (a variation on sofrito) and palm oil brought from Africa to the region through the slave trade to create the dish.

Moqueca is really important in brazil It was important because it uniquely expresses the various cultures that formed the Brazilian people.

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Moqueca

MOQUECA Have you ever tried moqueca? If you don't, you should try it right now!

Moqueca was one of the best and most popular foods in Brazil because of the taste and the flavour it gets. Moqueca is perfect for a seafood lover, it contains a lot of ingredients and you will not regret it.

The ingredients that you need to have is 2 pounds of fillet fish with the bones removed, 4 tablespoons of lemon juice, salt, black pepper, olive oil 1 cup, ¼ cup green onion, 2 chopped tomatoes, 1 tablespoon of paprika, red pepper flakes, 14 ounce coconut milk.

Coat fish with garlic and lime juice, then coat them in salt and pepper.

Make rice for serving with soup: add 1 cup of water for every cup of rice, and 1 teaspoon of salt. Start cooking onion, bell pepper, tomatoes, onion greens in a large covered pan; coat bottom with about 2 Tbsp of olive oil. Layer vegetables with fish, add coconut milk and seasonings, and simmer for 15 minutes. Taste and adjust seasonings you may need to add more salt , lime or lemon juice, paprika, pepper, or chili flakes.

If you are done you could serve it with crust bread or rice, moqueca taste very fresh and juicy. Best combination that you could do with moqueca is combine moqueca with crust bread and eat it on the beach or place that is near the ocean. I highly recommend it!

If you think that moqueca looks very bad and disgusting, you are wrong. The taste of moqueca is above every food, even though it needs to have a lot of ingredients and you probably need more time than every other food to make this, but you will not regret it after eating this meal!

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PÃO DE QUEIJO INGREDIENTS> 1 LARGE EGG, ROOM TEMPERATURE 1/3 CUP EXTRA VIRGIN OLIVE OIL 2/3 CUP MILK 1 1/2 CUPS (170 GRAMS) TAPIOCA FLOUR 1/2 CUP (PACKED, ABOUT 66 GRAMS) GRATED CHEESE, YOUR PREFERENCE (SEE RECIPE NOTE) 1 TEASPOON SALT (OR MORE TO TASTE) STEPS> PREHEAT OVEN, PREPARE MINI-MUFFIN TIN BLEND INGREDIENTS POUR INTO MINI-MUFFIN TIN BAKE AT 400°F IN THE OVEN FOR 15-20 MINUTES LET IT COOL IN THE RACK FOR A FEW MINUTES

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PICANHA Original food from brazil Picanha is a cut of beef first made popular in Brazil, and later adopted in portugal.

In the United States, the cut is little known and often named top sirloin cap, rump cover, rump cap, or culotte (french).

Instead, North American butchers generally divide this cut into other cuts like the rump, the round, and the loin. It consists of the bicep femoris muscle and its fat cap.In recent years the cut has become popular in most of latin america and has gained a reputation as a tasty meat in the barbeque culture.

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Tucanos Brazilian BBQ Best restaurant to try picanha!

12, Jl. K.H. Mas Mansyur No.24, RW.11, Karet Tengsin, Kecamatan Tanah Abang, Jakarta Pusat.

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I P

J K E Ø N T N

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NS WHY YOU SHOUL O S DT EA R RY 3 D IT AN

1) IT’S LIKE NOTHING YOU’VE SEEN FOR A CHRISTMAS DISH, AS VARIATIVE AS FAMILY TRADITIONS CAN BE, THIS ONE IS QUITE UNIQUE. PINNEKJØTT LITERALLY MEANS STICK MEAT. IT’S A DISH THAT CONSISTS OF LAMB OR MUTTON ON THE BONE WITH A SIDE OF RUTABAGA (ROOT VEGETABLES) AND POTATOES. THE PROCESS OF MAKING THIS DISH IS LITERALLY USING BIRCH STICKS WHICH IS USED AS A BASE FOR THE MEAT TO REST UPON DURING COOKING.

2) ABSOLUTELY PERFECT FOR THE ‘ALWAYS HUNGRY’ INNER YOU EVERYONE– WELL MOSTLY EVERYONE, HAS EXPERIENCED THE FEELING WHERE YOU’RE ACTUALLY FULL, BUT YOUR MOUTH ALWAYS WANTS MORE, RIGHT? PINNEKJØTT IS PERFECT FOR THOSE FEELINGS. WITH THE COMBINATION OF THE MEAT, THE POTATOES, AND THE VEGETABLES, PINNEKJØTT WILL FILL YOUR STOMACH,AND HEART TO THE FULLEST.

3) A MEANINGFUL MEAL PINNEKJØTT HAS SO MUCH MORE TO THE DISH THAN JUST TASTE AND LOOKS. IT GOES WAY BACK TO THE 1800S, AND IT’S NOT SOMETHING YOU CAN JUST CASUALLY HAVE EVERY NIGHT. IT’S A SPECIAL DISH, AND A RESULT OF WHEN PEOPLE FROM MAINLY WESTERN NORWAY CAME TOGETHER TO CREATE SOMETHING SPECIAL FOR THEMSELVES WHO WERE AT THE TIME, STRUGGLING.

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BIGOS

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ZUREK IS A TRADITIONAL SOUP FROM POLAND. IT IS MADE FROM FERMENTED RYE FLOUR AND IS SERVED WITH SAUSAGES, POTATOES, HARD-BOILED EGG AND SPICES. IT IS A VERY POPULAR DISH WITH SOME REGIONS HAVING ITS OWN TWEAKED VERSION OF THE SOUR SOUP. IT IS ALSO CONSUMED IN OTHER PLACES LIKE IN BELARUS, SLOVAKIA AND THE CZECH REPUBLIC. WHILE IN POLAND, IT IS USUALLY EATEN ON EASTER, IT IS ALSO EATEN DURING LENT WITHOUT ANY OF THE MEAT AND ONLY SOME SEASONING AS IT IS USED TO SYMBOLIZE FASTING, SACRIFICE AND SELF- DENIAL. ON SOME OTHER OCCASIONS, IT IS SERVED INSIDE OF A BREAD BOWL. ŻUR AS IT IS SOMETIMES REFERRED TO HAS ITS NAME ORIGINATED FROM AN OLD GERMAN WORD “SUR” (WHICH IS CALLED “SAUER” IN MODERN GERMANY) WHICH LITERALLY MEANS “SOUR”. ACCORDING TO ALEKSANDER BRUEKNER, THE WORD ŻUR WAS BORROWED FROM GERMAN AND IT BECAME WIDESPREAD IN THE 15TH CENTURY IN THE WESTERN SLAVIC LANGUAGES (POLISH, SLOVAKIAN, CZECH AND SORBIAN.) TODAY, THE SOUP HAS BECOME A STAPLE IN POLISH CUISINE AND IS OFFERED TO WORKERS ON A DAILY BASIS. HOWEVER, THEY ARE USUALLY SERVED IN A SIMPLE MANNER COMPARED TO ITS MORE EXTRAVAGANT FORM DURING THE HOLIDAYS (ESPECIALLY IF IT’S DURING EASTER.) ACCORDING TO MARIA DEMBIŃSKA’S FOOD AND DRINK IN MEDIEVAL POLAND, MANY POLISH PEASANTS USED TO KEEP (UNTIL QUITE RECENTLY ACTUALLY) A CERAMIC POT ESPECIALLY FOR MAKING “ZAKWAS” (THE SOUR BASE) FOR ŻUREK. THE POT WAS NOT WASHED, WHICH ALLOWED THE FERMENTATION FROM THE PREVIOUS BATCH TO ACT AS STARTER FOR THE NEXT. “ZAKWAS” IS DERIVED FROM THE POLISH WORD FOR “TO FERMENT” (AND IS RELATED TO THE RUSSIAN WORD “ЗАКВАСКА,” WHICH ALSO REFERS TO SOMETHING FERMENTED AND IS COMMONLY FOUND WHEN REFERRING TO THE PREPARATION OF RUSSIAN DAIRY-BASED BEVERAGES).

TO MAKE A ZUREK SOUP THE TRADITIONAL WAY WOULD TAKE A FEW DAYS AS YOU WOULD NEED TO MAKE THE “ZAKWAS”. IF YOU ARE STARTING OUT WITH A FRESH NEW ONE THEN YOU WOULD NEED TO WAIT SOME DAYS FOR THE FERMENTATION PROCESS TO BEGIN. AFTER OBTAINING THE ZAKWA, YOU WOULD NEED TO PREPARE THE INGREDIENTS WHICH WOULD VARY FROM RECIPE TO RECIPE. BUT USUALLY IT WOULD INCLUDE SOME MEAT, SEASONING, RYE FLOUR STARTER, ZAKWAS, GARLIC, SOME VEGETABLES SUCH AS CARROTS AND ONION AND THAT’S USUALLY IT.

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Ż U R E K

RACUCHY Z JABLKAMI Ingredients 2 ½ C UNBLEACHED ALL PURPOSE FLOUR 1 TBSP SUGAR 2 TSP ACTIVE DRY YEAST 1/4 TSP SALT 1 ½ C MILK, WARMED TO 80-90⁰F 2 EGGS, LIGHTLY BEATEN 1 TBSP SALTED BUTTER, MELTED AND COOLED SLIGHTLY 2 LARGE APPLES, (GALA OR FUGI WORK WELL) ½ C CANOLA OIL, (FOR FRYING) POWDERED SUGAR, (TO SERVE)

3) ADD ENOUGH OIL TO BARELY COAT THE BOTTOM OF THE 12” SAUTÉ PAN (ROUGHLY 1 ½ 2 TBSP. HEAT THE OIL OVER MEDIUM HIGH HEAT, UNTIL THE OIL SIZZLES WHEN A SMALL BIT OF BATTER HAS DROPPED IN. 4) DROP THE BATTER BY A LARGE SPOONFUL INTO THE HOT OIL, SPREADING IT OUT AS THIN AS POSSIBLE WITH THE THICK CHUNKS OF APPLES UNTIL YOU HAVE A ROUGHLY 3 INCH PANCAKE. 5) FRY THE PANCAKES FOR 2-3 MINUTES OVER MEDIUM TO MEDIUM HIGH HEAT, UNTIL THE BOTTOM IS GOLDEN AND THE TOP IS JUST STARTING TO DRY OUT. 6) FLIP THE PANCAKES AND COOK ON THE SECOND SIDE FOR 2-3 MINUTES, UNTIL GOLDEN. REMOVE THE PANCAKES FROM THE PAN TO A PAPER TOWEL LINED PLATE.

Steps 1) IN A LARGE BOWL, MIX TOGETHER FLOUR, SUGAR, YEAST, AND SALT. ADD THE WARM MILK, EGG, AND MELTED BUTTER. MIX UNTIL THE MIXTURE IS MOISTENED; YOUR BATTER WILL BE THICK. COVER THE BATTER AND PLACE IT 2) IN A WARM, DRAFT-FREE PLACE TO RISE FOR 1 - 1 ½ HOURS. NEAR THE END OF THE RISING TIME, PEEL, CORE, AND DICE THE APPLES. ONCE THE DOUGH HAS RISEN, MIX IN THE DICED APPLES.

7) REPEAT THE PROCESS WITH THE REMAINING DOUGH, ADDING MORE OIL AS NECESSARY. (YOU CAN KEEP THE FINISHED PANCAKES ON A PLATE IN A 200⁰F OVEN TO STAY WARM WHILE YOU COOK THE REST. BUT, THE PANCAKES ARE CRISP AND FRESH FROM THE PAN. SO IF YOU CAN SERVE THEM STRAIGHT FROM THE PAN, DO SO.)

8) SPRINKLE IT WITH POWDERED SUGAR AND SERVE.

POLISH APPLE PANCAKES

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F FO OO OD D

T TA AS ST TE ES S

B BE ET TT TE ER R E EA AT TE EN N

W WH HE EN N

T TO OG GE ET TH HE ER R

Special Thanks To: Mr Jason

S Serena

Y Yujin

D Darren

W Wonjun

J Jina