2021 WS International Stage Pocket Cookbook

2021 INTERNATIONAL

POCKET RECIPES CURATED BY WA SUNG COMMUNITY SERVICE CLUB

CHICKEN PAKORA

BY FREE INDIAN RECIPES

INSTRUCTIONS 1. Cut the boneless chicken into small pieces and wash it well.

Drain the water thoroughly.

Add the turmeric powder, 2 pinch of salt and keep it aside for ½ an hour.

2. Mix the Maida flour, chili powder and salt well in a plate.

INGREDIENTS • 9 oz boneless chicken • 5 oz Maida flour • 2 tsp chili powder • a pinch turmeric powder • ½ tsp salt • ½ lit ref ined oil

3. Heat oil in a pan. Put each piece of chicken in the mixture of Maida flour make sure that chicken is fully covered with maida flour. Fry it in the refined oil deeply on a low flame.

4. Serve it hot with tomato sauce.

Pakoras should be always serve hot for the best taste.

BULGOGI SSAM

BY SARAH KIM-LEE @sarahkim_lee

INGREDIENTS • 1 lb. rib eye steak cut bulgogi style • 2 cloves garlic • 1 piece (1 inch) fresh ginger, peeled • 1½ tsp soy sauce • 2 tsp sake • 1 tsp sugar • ¼ Korean pear • ½ tsp black pepper • 1 tsp sesame oil • ⅛ yellow onion

INSTRUCTIONS 1. Add all the ingredients except the meat into a blender and puree. Pour the marinade over the beef slices and gently massage the meat. Let the beef marinate for at least 30 minutes to 1 hour in the refrigerator. You can prepare a day ahead.

2. Preheat the non-stick pan and cook each piece of beef separately for best results. (the most authentic way is to grill it on wood briquette charcoal).

3. Serve with rice, kimchi, thinly sliced radishes, chili pepper, pickled red onions, and lettuce with bean paste (ssame jang).

CHILI CRISP OIL

BY MALINA SY VORAVONG www.msyvo.com

INSTRUCTIONS 1. Heat oil in a heav y bottomed saucepan over medium-high heat.

2.Heat to about 250 -300 degrees then turn to low heat.

3. Throw in carrots and fry for 2-3 minutes. When oil cools down to 250 -200 degrees, add your chili oil.

INGREDIENTS • 1½ oz carrots, finely minced • 8 oz canola oil • 1 oz chili flakes • pinch of salt

4. Let this cook on low for 3- 4 minutes and be sure to keep an eye on it so that it doesn’t burn.

5. Turn off heat after the three minutes. If saucepan is still too hot, transfer chili oil to a ceramic bowl to cool down in.

SOUTHWEST SLAW

BY CDPH

INSTRUCTIONS 1. Pour coleslaw mix into a large bowl. Set aside.

2. Mix together lime juice, oil, chili powder, sugar, and salt.

Pour over coleslaw mix. Stir to combine.

3. Top with pepitas and cilantro.

INGREDIENTS • 16 oz bag of coleslaw mix • 3 tbsp lime juice • 1 tbsp canola, olive, or vegetable oil • 1 tsp chili powder • 1 tbsp sugar • ¾ tsp salt • ¼ cup toasted pepitas or sunflower seeds • 2 tbsp chopped cilantro or parsley

CUBANOS FRIJOLES

BY ALL RECIPES

INGREDIENTS • 2 cups brown rice • 4 cups water • 1½ pounds ground beef • 2 tbsp Cajun seasoning • 1 onion, chopped • 15 oz can black beans • 6 oz can chopped black olives • ¼ cup red wine vinegar • 3 sprigs fresh cilantro, chopped • ¼ tsp ground dried chipotle pepper (optional)

INSTRUCTIONS 1. Place rice and water in a saucepan over medium heat.

Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.

2. While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. Stir in the beans, olives, vinegar, and chipotle powder, if using. Mix well, cover, and simmer for 20 minutes over medium-low heat. Add the cilantro during the last 5 minutes of cooking.

Serve hot over rice or mixed with rice.

CREOLE GREEN BEANS

BY CDPH

INSTRUCTIONS 1. Heat oil in a large skillet over low heat.

2. Sauté garlic in oil for 1 minute.

3. Add green beans and bell peppers; increase heat to medium and cook for 7 minutes.

INGREDIENTS • 2 tsp vegetable oil • 2 small cloves garlic, chopped • 16 oz frozen cut green beans • 1 cup chopped red bell pepper • 1 cup chopped fresh tomatoes • ½ cup chopped celer y • ½ tsp salt • ½ tsp cayenne pepper

4. Stir in tomatoes, celery, and seasonings; cook for 7 minutes more. Serve while hot.

SPONSORS • Asian Real Estate Association of the East Bay

• Oakland Chinatown Chamber of Commerce

• Chang & Hardeman Real Estate Co.

• Sincere Home and Decor

• Dr. Weylin and Roselyn Eng

• Wa Sung Community Service Club

• Third Culture Bakery

• Jennifer Gee/Ruby Legacy Financial • Oakland Asian Cultural Center

DONORS • • • • • • •

Adrienne and Richard Fong Audrey Huie and Sum-Huo Woo Deborah Pan Donna and Peter Chu Howard Lee Inverleith Fruci Joshua and Ruth Simon

• • • • • • •

Karen Dea Kassidy Lee Lily Gee Peggy and Larry Woon Rebecca Wong Sean Tobin Vincent Ky

The sponsors and donors above are for the Wa Sung International Stage in collaboration with the Oakland Chinatown Chamber of Commerce Streetfest that was to take place in August 2021 but was cancelled due to COVID-19.