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s e p i c e R 1S Family

1 S R E C IP E B O O K da/

Tried and True Favo rites to Celebrate ou r Family Histories, 20 13 I LL U ST R ATE D B Y: The students of 1S T IT LE S B Y: The stud ents of


R E CI PE S B Y: The families of 1S Many Thanks to the fami lies of 1S for their support with this project

Aaron’s Family Recipe

Aaron’s Fantastic Wattilappam (Egg Pudding) This is a traditional dessert in Muslim Community in Sri Lanka. But all the Sri Lankans love to eat. The recipe below is the typical method. In our home we all find it a bit richer. So we eat with custard (egg custard or ready made pour on custard). I replaced the coconut powder and the water with fresh cow milk. I also replaced the jaggery (brown sugar)with the sugar. I steamed in pressure cooker it takes about half an hour. It is very easy to make if you have a blender and a small nonstick pot with lid to steam the Wattilappam. Ingredients: • 400g jaggery (or sugar, brown or dark brown sugar gives the colour of the typical Wattilappam) • 100g Coconut Milk Powder • 10 eggs • 100ml water • ½ tsp nutmeg powder • 1 tsp cardamom powder • Pinch of nutmeg powder(optional) • Pinch of cinnamon Powder(optional) • 100g chopped cashew (optional) • 50g sultanas (optional) Method

1. 2. 3. 4. 5.

Break the jaggery into small pieces. In a blender put all the ingredients (except sultana’s and 10 or so cashew nuts) and blend it for 3 minutes until all the ingredients got dissolved.. Drain the mixture to a pyrex bowl or a heat resistant bowl. Cover the bowl with foil paper and steam for about 50 – 60 minutes, or place the bowl on a dish of water and bake for 45 minutes at 180ºC temperature. Garnish with cashew and sultanas before serving.

Albert’s Family Recipe

World’s Cheesiest Cheesy Pasta Here’s the recipe for Albert’s favorite “Cheesy Pasta” it’s a variation on Rigatonni Carbonara. Ingredients: 1 lb rigatoni pasta ½ lb grated gouda cheese 1 tablespoon extra virgin olive oil ½ lb finely sliced bacon & parma ham 5 garlic cloves, finely chopped 1/3 cup chicken stock 1/2 cup of thickened creme 2 large egg yolks 3 tablespoons parmesan / gouda cheese mix, grated (plus more for sprinkling) Directions: 1 - Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. 2 - While pasta cooks, heat large pasta pan / skillet over moderate to high heat. Saute sliced bacon, parma ham in a drizzle of oil until it browns, 3 to 5 minutes. 3 - Add garlic and saute for 2 minutes with the bacon and parma ham. 4 - Add 1/3 cup of stock to the pan and reduce liquid by half, 2 minutes, add thickened crème, reduce again, add grated gouda cheese, mix until smooth, reduce again. 5 - Reduce heat, Beat together egg yolks, cheese, and while whisking vigorously, stir in a 1/3 ladle of the boiling pasta water, reduce and add grated gouda cheese to thicken and complete sauce mixture in pasta pan. 6 - Drain pasta. 7 - Add pasta to pan with sauce. 8 - Toss pasta with sauce until sauce is absorbed by and thickly coating the pasta. 9 - Serve with extra cheese, parmesan / gouda mix for passing.

Cecilia’s Family Recipe

Fanta!ic Sweet and S"r Sho# Ribs Below is the recipe of Cecilia's favorite dish: Sweet and sour short ribs. It is a very famous Shanghai dish and it is a common everyday dish for Chinese families. • •

Practice: cook Taste: sweet and sour taste

Preparation time: 10 minutes; Cooking time: 40 minutes Ingredients: • • • • • • • • • • • • •

Small pig ribs 500 g Salad oil right amount Salt 1/3 tsp Soy sauce 1 teaspoon Vinegar 1 tsp Green Onions 10 grams Ginger appropriate Garlic 3 pieces Star anise 2 pieces Cooking wine 1 teaspoon Dark Soy sauce half teaspoon Water amount Sugar and 2 teaspoons

How to cook sweet and sour pork ribs: 1) Wash the ribs in cold water, then boil them in hot water. 2) When the ribs turn to white color, dry with absorbing paper. 3) Heat the big pan with salad oil, put the ginger, green onion, garlic, sugar to the hot oil to stir for a couple of minutes. 4) When fragrant, add the ribs and sear until the edges turn to golden brown. 5) Add salt, cooking wine, star anise, soy sauce, dark soy sauce and vinegar. Stir the ribs with the mixed sauce quickly, so the sauce can evenly wrap the rib surface. 6) Reduce the heat to medium and cook for 5 minutes. 7) Put hot water into the pan to cover the ribs. Reduce the heat to medium low, cook them for 30 minutes. Stir the ribs from time to time. When the sauce becomes sticky, turn off the heat. The dish is ready.

Chae Yoon’s Family Recipe

Yummiest Rice Cake – Baekseolgi Baekseolgi is a Korean traditional rice cake for young children’s 1st birthday or 3 days, 7days, and 100 days from birth. Ingredients: -

Rice flour 600g


Water 8 Teaspoons


Sugar 6 Teaspoons

How to make: Step 1 Pour the water to the rice flour and rub that with two hands.


Step 2 Sieve the rice flour twice


Step 3 Put the sugar in the rice flour and mix them.


Step 4 Put them into the 18cm mousse ring and flatten them.


Step 5 Put them into a steamer and steam them for about 20 minutes


Tip: You can make a several Baekseolgi by adding another ingredient to the basic recipe.

Emil’s Family Recipe

Sauerkraut-Rouladen (Beef Olives) Method: 1. Dice the bacon into tiny pieces and fry in 2 tbsp oil, take it out of the pan and put aside. Put the Sauerkraut and the butter in the same pan and cook slowly for about 5 minutes. Season to taste with salt, caraway, pepper and sugar, allow to cool down. Prepare the onion in chunky dices. Wash the bell pepper and cut it into thin strips. 2. Prepare the meat. (Rouladen are thin, large slices of beef from the rear leg, approximately 25cm long, 8-10cm wide and 0,5mm thick) Salt and pepper both sides of the beef. Spread 1 tbsp of the paprika paste on one side, then arrange the Sauerkraut and bacon and at last the strips of paprika. Now roll up the Beef Rouladen tightly and use toothpicks or very small metal skewers to secure them. 3. Sear the Rouladen in 3 tbsp very hot oil from all sides and take them out. Fry the onion and 3 tbsp of the paprika paste, add 200ml beef stock. Add the Rouladen and cover. Stew for about 1 1/2-1 3/4 hours. After 45 min add another 200 ml beef stock and turn the Rouladen. 4. Take out the Rouladen, press the sauce through a sieve, mix with sour cream and cook in the open pan for about 3-5 minutes. Season to taste with salt, pepper and paprika paste, put the meat back in. Serve with German potato dumplings and the leftover Sauerkraut. !!

You‘ll need: (serves 4) 100 g bacon 5 tbsp Oil 250 g Sauerkraut (drained) 20 g Butter Salt 1-2 tsp grounded caraway pepper sugar 1 big onion (400 g) 1 red bell pepper 4 beef rouladen à 150 g 7-8 tbsp Paprika paste (alternately tomato paste) 400 ml beef stock 200 g sour cream

Jocelin’s Family Recipe

Nanna's Yummiest Sponge Cake The recipe is from my Nanna Mary, she used to make this for us as kids and we would devour it as it was so light & delicious! My mum said she's never been able to make it as well as Nanna used to and she thinks that is because Nanna would use a whisk & wooden spoon not electric mixers! Ingredients: - 4 eggs - 1 cup custard powder - 6 oz castor sugar - 1 tsp bicarb-soda - 1 tbsp cornflour - 1/2 tsp cream of tartar Method: 1. Beat egg whites until stiff 2. Add sugar slowly and egg yolks. 3. Sift all other ingredients 3 times and fold into egg mixture 4. Bake at 180 degrees celsius for approx 25 mins. Makes two 15cm round (diameter) sponges 5. Sandwich with cream or top with icing sugar as desired

Joshua’s Family Recipe


Something for special times Christmas, birthdays and the like. Ingredients: Trifle fingers or sponge cake. I have even used melba toast, which worked very well. 1 tin strawberry’s in syrup 1 jelly to make 1pt. Custard powder to make 1pt Milk enough to make 1pt custard 1 tub double cream Sherry for base Sugar strands etc for decorating the top Method: Take a large bowl and put 8/10 fingers or a reasonable amount of sponge in the bottom, sprinkle about a good sherry glass full on to soak into the sponge. Drain the syrup from the tin fruit and set aside for use later. Place the fruit on the sponge and gently mix in Make up the jelly as the instructions substituting the fruit syrup for some of the water, do not make quite a pint so that the mixture will set firm. Pour the jelly onto the sponge and fruit stir gently to mix and set in a fridge until set. When the jelly is set make up the custard using a little more powder than on the instructions to make sure the custard is firm set. Cover the custard with a clean tea cloth stirring occasionally until the custard is cool enough to be put on the jelly, cover and return to the fridge. When the custard has gone cold whip the double cream until stiff and place onto the custard, level out to a good finish and decorate with sugar strands, chocolate shavings or others to choice. Serve into small dishes and enjoy.

Kazumi’s Family Recipe

Kazumi’s Family Ramion Mool Naeng Myun Here is our family recipe that Kazumi loves. It is cold Korean Buck Wheat noodles!! Ingredients: •

One package of buckwheat noodles from a Korean grocery store - ask for naeng myun - the list of ingredients may read "buckwheat noodles" or may include a few other ingredients like "sweet potato starch," "wheat," and "salt." • One carton of organic chicken or organic beef broth • Sea salt • Vinegar (brown rice vinegar is best, white vinegar will do) • One cucumber, peeled, seeded with a spoon, then sliced into thin strips about 2 inches long • One Asian pear, peeled and thinly sliced • Soft boiled egg - one for each person Directions: Traditionally, the broth for mool naeng myun is made with about 1/3 beef broth, 1/3 chicken broth, and 1/3 kim chi brine. But because few people have easy access to all three components, most Koreans use just beef broth or chicken broth. 1.

Pour organic chicken or beef broth into a large bowl. Add 2 tablespoons of vinegar, stir gently, and taste. Imagine drinking this broth while eating chewy buckwheat noodles and add more vinegar if you prefer more tang. This is the step that requires a previous encounter with well made mool naeng myun. Add a small amount of sea salt, to taste. If you have at least an hour before mealtime, put this bowl of broth in the refrigerator to chill.


Put buckwheat noodles into a large pot of boiling water and cook for 3-4 minutes. They should be taken out as soon as they are al dente - chewy and not too soft. At this point, put noodles in a large colander and rinse two to three times with cold water. Allow noodles to rest in the colander for a few minutes or until excess water has been drained.


To serve, place a large handful of noodles in a large eating bowl. Add a small bunch of cucumber strips, a few pear slices, and one soft boiled egg (cut in half right before serving) to the bowl. Then use a ladle to add a generous amount of cold and tangy broth to the bowl, enough to cover about 75 percent of the ingredients.


Right before eating, feel free to use scissors to cut the noodles a few times.

Leo’s Family Recipe

Chokladbollar Chocolate Balls This is something that we as children often did at home after school before our parents came home from work...:-). Today we make it with our children, often for birthday parties or as a homemade candy. So far they have never made it on their own...maybe because they are never at home alone after school.... 100 grams butter 1 dl sugar 3 teaspoons vanilla sugar 3 tablespoons cacao 2,5 dl oatmeal 1 teaspoon instant coffee Nib sugar, shredded coconut, or sprinkles Mix butter all ingredients, form balls an then roll them in nib sugar, but also shredded coconut or sprinkles can be used. The chokladboll can be eaten immediately, but it is usually first placed in the refrigerator or freezer to make them less sticky.

Mari’s Family Recipe

Japanese F"ed Chicken (Karaa#) Ingredients: •

1 pound chicken thighs boneless, skin-on cut into 1 in. pieces

1 tablespoon ginger grated

1 clove garlic grated

2 tablespoons soy sauce use tamari to make it gluten-free

1 tablespoon sake

2 teaspoons granulated sugar

1/3 cup potato starch

1 sour plum (umeboshi)

vegetable oil for frying

lemon for serving

Instructions: Add the ginger, garlic, soy sauce, sour plum, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour. Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl. Add a handful of chicken to the potato starch and toss to coat each piece evenly. Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.

Max’s Family Recipe

Mummy’s Yummiest Lasagna 1 box of non boil lasagna noodles 1/2 pound Italian sausage 1/2 pound ground beef 1 onion 6 garlic cloves 16 ounce jar of favorite tomato sauce 1 container of Ricotta cheese Fresh spinach leaves Shredded white cheese Preheat oven to 190 or 375 Brown meat, remove meat and drain liquid, brown onions and gearbox in same pan. Add meat back. Add tomato sauce and simmer for 10 mins. In a bowl add ricotta cheese and spinach. Season with oregano and garlic. Mix together. Put a little sauce on bottom on casserole dish, add noodles, add meat, add noodles, add cheese mixture. Continue layers until full. Add sauce on top of last noodle layer. Shredded cheese on top. Either Parmesan or mozzarella. Cover with tin foil cook 45 minutes covered. Take foil off cook 15 more minutes.

Maya’s Family Recipe

Grandma's Yummiest Shortbread 1 pound or 454 g butter 1 cup fine sugar. Cream these 2 ingredients together. Add 1 cup cornstarch. Add 1cup flour and mix till it makes gobs, then dump on counter and gradually mix in 2 more cups of flour. Knead into a ball, put on cookie sheet and pat out flat, prick all over, sprinkle with fine sugar (optional). Bake at 325 for 1 hour (but check before because mine never needs 1 hour - go by the colour and smell). When nearly done take out, cut in small squares, return to oven until light brown 5-10 minutes Cookie sheet is 15 1/4 by 10 1/4 I find working on the counter with the last 2 cups of flour difficult so I keep the mixture in the mixing bowl and knead it all together then put it on the cookie sheet. Also, after spreading all the mixture on the cookie sheet, I use a rolling pin to smooth it out.

Miel’s Family Recipe

Nonni's Special Italian Meatballs Ingredients: 1 pound ground beef salt and pepper 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon dried basil 1/2 teaspoon dried oregano 3 tablespoons Italian bread crumbs 3 tablespoons Parmesan cheese one egg Knead together and form into balls. Pan fry in olive oil and then add to simmering tomato sauce. Serve over spaghetti with spoonfuls of sauce.

Phebe’s Family Recipe

Mummy’s World’s Best Crepes Ingredients: eggs 2 butter

1 tsp


1 tbs

vanilla essence (add just a little) milk

1 cup



- Toppings Strawberry / banana / whipped cream / chocolate syrup Directions: 1. In a large mixing bowl, mix the flour and eggs together. Add in the milk gradually, stirring until well blended. Add the butter and then stir until smooth. 2.

Lightly oil a frying pan and heat over medium high heat. Pour a small portion (approx 1/4 cup) of batter onto the griddle. In a circular motion tilt the pan so that the batter forms a thin uniform layer.


Cook for approx 2 minutes or until the bottom is light brown. With a spatula lift and turn to cook the other side. Serve hot with a favorite topping

Rika’s Family Recipe

Rika’s Favorite TACO RICE This is Okinawa's Original Soul Food. Rika’s family often go to Okinawa in Summer. Rika and her sister love to eat it !!!!!! Ingredients: ( for 2 persons) Chopped garlic 1 piece Chopped onion 1/2 Minced meat (Mixture of ground beef and ground pork) 200g Shredded lettuce 1/4 Diced tomato 1/2 Pizza cheese 20g Cooked Rice 400g Tacos chips freely Ketchup 3 tbsp Worcester 2 tbsp Olive oil Method: 1) Stir-fry chopped garlic and onion with olive oil. 2) Add minced meet and fry until brown. 3) Add ketchup and Worcester. 4) Put the minced meat, lettuce, cheese and tacos chips on the rice.

Taichi’s Family Recipe

とろろご飯 (Tororo Rice) Every year in New year, our relatives come together and make it, and eat it together. Ingredients: *Yamaimo (Yam) (2) *Dashi (Soy Sauce cup1/2, Sake cup1/2, Water 3cup, Salt a little, Katsuobushi 1cup 5, egg yolk 1, welsh onion cut in to small pieces(みじん切り), cut seaweed) How to make: *Boil the water in the pot *Put in the Katsuobushi for about 15 seconds. *After 15 seconds, take out the katsuobushi *In the pot put in the soy sauce, sake, and salt *cool it down * use the mortar(すり鉢)to make the Yamaimo into small pieces *In the yamaimo, gradually add the dashi into it bit by bit, when at the same time somebody else making the yamaimo more smaller. (another person has to hold the suribachi tightly.) (It takes about 30~40minutes) *After putting all the dashi in, put in the egg yolk and mix it again. *At last, put the yamaimo on the rice *If you want to you can add the seaweed and the welsh onions on the tororo rice

Walter’s Family Recipe

Rugbrød/ Walter’s Famous Rye Bread Recipe Surdejsrugbrød Surdejen røres op i 1,5 liter vand tilsæt 3-5 store tsk. salt 750 gr alm. hvedemel 750 " " rugmel Blandes til en tyktflydende grød, som står tildækket 12-24 timer (køkkenet) dagen efter: dejen tilsættes ½ l. væske Malt øl eller hvidtøl vand ialt

ca 3,3 dl " 1,7 " 5,0 dl

dernæst 1 kg hele rugkerner (skårne rugkårner) Husk at tage surdejen fra, drysses med salt. kan bruges efter en uge og op til 3 uger Dejen hældes i forme 2 store og hæver i 3 timer Dejen smøres med olie Bages 1 t. ved 100 grader dernæst i 1½ t. ved 180 grader Tages derefter ud af formene og køler af på en rist.

1S Family Recipies  

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