INSTRUCTIONS INGREDIENTS 1. Heat oil in a heavy saucepan over medium-high 2. Heat to about 250-300 then turn to low heat. 3. Throw in carrots and minutes. When oil cools 250-200 degrees, add 4. Let this cook on low for and be sure to keep an that it doesn’t burn. 5. Turn o heat after the three If saucepan is still too chili oil to a ceramic down in. CHILI CRISP OIL BY MALINA SYVORAVONG ww w . m s y v o. c o m • 1 ½ oz carrots, finely minced • 8 oz canola oil • 1 oz chili flakes • pinch of salt INSTRUCTIONS
coleslaw
3.
is fully covered with
2.
into bowl. Set aside. 2. Mix together lime juice, powder, sugar, and salt. over coleslaw mix. combine. 3. Top with pepitas and cilantro. SOUTHWEST SLAW BY CDPH • 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 sunflowerpepitastoastedorseeds • 2 tbsp parsleycilantrochoppedor INSTRUCTIONS
make sure that
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. Mix the Maida flour, chili powder and salt well in a plate. Heat oil in a pan. Put each piece of chicken in the mixture of Maida flour chicken maida flour. Fry Pour mix
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. INSTRUCTIONSSPONSORSDONORS • Karen Dea • Kassidy Lee • Lily Gee • Peggy and Larry Woon • Rebecca Wong • Sean Tobin • Vincent Ky • Oakland Asian Cultural Center • Oakland Chinatown Chamber of Commerce • Sincere Home and Decor • Wa Sung Community Service Club 2021-2022 medium-highbottomedheat.degreesfor2-3downtochilioil.minutesonitsominutes.transfertocool INGREDIENTS 1.
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cut bulgogi
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INSTRUCTIONS
CUBANOS FRIJOLES BY ALL RECIPES • 2
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BULGOGI SSAM BY SARAH
POCKET RECIPES INGREDIENTS INSTRUCTIONS
fresh peeledginger, • 1½
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INGREDIENTS
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.
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3. Serve with rice, kimchi, thinly sliced radishes, chili pepper, pickled red onions, and lettuce with bean paste (ssame jang). KIM-LEE lb. rib eye steak style 2 cloves garlic 1 piece (1 inch) tsp soy sauce tsp sake 1 tsp sugar ¼ Korean pear ½ tsp black pepper 1 tsp sesame oil ⅛ yellow onion
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 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. cups brown rice 4 cups water 1 ½ groundpoundsbeef 2 tbsp seasoningCajun 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 (optional)pepper
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).
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.
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CHICKEN PAKORA BY FREE INDIAN RECIPES • 9 oz chickenboneless • 5 oz Maida flour • 2 tsp powderchili
1. Heat oil in a large skillet over low heat.
2. Saut é garlic in oil for 1 minute.
BY CDPH INSTRUCTIONS
INGREDIENTS
3. Add green beans and bell peppers; increase heat to medium and cook for 7 minutes.
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.
CREOLE GREEN
4. Stir in tomatoes, celery, and seasonings; cook for 7 minutes more. Serve while hot. BEANS
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.
INSTRUCTIONS
2. Mix the Maida flour, chili powder and salt well in a plate.
5. Turn o heat after the three minutes. If saucepan is still too hot, transfer chili oil to a ceramic bowl to cool down in. oil chili salt
INSTRUCTIONS INGREDIENTS
flakes • pinch of
3. Throw in carrots and fry for 2-3 minutes. When oil cools down to 250-200 degrees, add your chili oil.
CHILI CRISP OIL BY MALINA SYVORAVONG ww w . m s y v o. c o m • 1 ½ oz carrots, finely minced • 8 oz canola
2. Heat to about 250-300 degrees then turn to low heat.
INSTRUCTIONS
1. Heat oil in a heavy bottomed saucepan over medium-high heat.
• 1 oz
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.
3. Add green beans and bell peppers; increase heat to medium and cook for 7 minutes.
CREOLE GREEN BEANS INSTRUCTIONS
2. Mix together lime juice, oil, chili powder, sugar, and salt. Pour over coleslaw mix. Stir to combine.
4. Stir in tomatoes, celery, and seasonings; cook for 7 minutes more. Serve while hot.
1. Heat oil in a large skillet over low heat.
2. Saut é garlic in oil for 1 minute.
3. Top with pepitas and cilantro.
SOUTHWEST SLAW BY CDPH • 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 sunflowerpepitastoastedorseeds • 2 tbsp parsleycilantrochoppedor INSTRUCTIONS
1. Pour coleslaw mix into a large bowl. Set aside.
3. Throw in carrots and fry for 2-3 minutes. When oil cools down to 250-200 degrees, add your chili oil.
CHILI CRISP OIL BY MALINA SYVORAVONG ww w . m s y v o. c o m • 1 ½ oz carrots, finely minced • 8 oz canola oil • 1 oz chili flakes • pinch of salt INSTRUCTIONS
2. Heat to about 250-300 degrees then turn to low heat.
1. Heat oil in a heavy bottomed saucepan over medium-high heat.
5. Turn o heat after the three minutes. If saucepan is still too hot, transfer chili oil to a ceramic bowl to cool down in.
INGREDIENTS
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.
1. Heat oil in a large skillet over low heat. 2. Saut é garlic in oil for 1 minute. 3. Add green beans and bell peppers; increase heat to medium and cook for 7 minutes. 4. Stir in tomatoes, celery, and seasonings; cook for 7 minutes more. Serve while hot. INSTRUCTIONSSPONSORSDONORS • Adrienne and Richard Fong • Audrey Huie and Sum-Huo Woo • Deborah Pan • Donna and Peter Chu • Garrienne Nakano • Howard Lee • Inverleith Fruci • Joshua Simon • Karen Dea • Kassidy Lee • Lily Gee • Peggy and Larry Woon • Rebecca Wong • Sean Tobin • Vincent Ky • Asian Real AssociationEstateofthe East Bay • Chang & Hardeman Real Estate Co. • Dr. Weylin and Roselyn Eng • Jennifer Gee/Ruby Legacy Financial • Third Culture Bakery • Oakland Asian Cultural Center • Oakland Chinatown Chamber of Commerce • Sincere Home and Decor • Wa Sung Community Service Club P a rtial List a s of 2021-2022