Name of Dish 1) English Name: Vietnamese

Noodle Soup

2) Vietnamese Name: Phở

Type

Noodle soup

Ethnicity

Vietnamese

Source

Father

Contributor

Cassandra Voong

Quantities Units Ingredients

11

½12222

n/a

½ 2

n/an/a21

1/2

Wholelb

HalfWholeWholetbsptbspn/a

n/aCups

tttt

WholeCupCup

organic chickendried rice noodles (about 1/4″ wide)

ginger, unpeeledonion, cut in half and unpeeledstar anisesugarfish saucesmall bunch of cilantro stems

lime, cut into 4 wedgesbean sprouts (washed)Sriracha hot chilli saucehoisin saucesliced red/green chilli pepperscilantro tops – leaves and tender stemschopped green onions

Directions:

Ginger and Garlic1. On a small baking sheet, place an onion and a ginger root.2. The baking sheet should be placed about 5-6 inches away from the oven’s heating source.3. Set the oven to broil for 15 minutes. 4. Occasionally, turn the onion and ginger to get an even char. This would cause them to feel

softer. 5. Once cooled, remove the outer skin layer of the onion and scrape off the skin of the ginger.6. Slice the ginger into thick chunks.

Broth & Chicken:1. Fill ¾ of a large stockpot with water and boil. 2. Once the water is boiled, place the whole chicken into the pot for 5 minutes.3. When a foamy, white substance appears in the water, remove the chicken from the pot and

Soup

place it on a separate dish while you drain out the remaining water. Make sure you also cleanse out the pot thoroughly.

4. Refill the pot with 4 quarts of water.5. Add in the whole chicken, ginger, onion, star anise, sugar, fish sauce, and cilantro stems. 6. Turn heat to high and let it come to a boil. 7. Turn heat down to low once it is boiled. Prop open the lid to allow the steam to escape.8. After 15 minutes, remove the whole chicken and place it onto a dish. Once it is cooled, shred

the chicken meat into thin pieces (this will be served as a topping). 9. You may dump the remaining bone marrows back into the pot.10. Using a ladle, skim the top of the broth (from the pot) from any impurities, to allow for a

clear broth. 11. Let it the broth simmer for another 45minutes- 1 hour.

Noodles:1. Grab a smaller size pot, fill it up with water and bring it to a boil.2. Remove the (dried) flat rice noodles from its package and dip it into a large bowl of cold

water (this is to moisten the noodles and break it apart)3. Place a large handful of noodles onto a medium sized mesh strainer and dip it into the smaller

pot of boiled water4. Boil the noodles until desired tenderness. (TIP: do not over boil the noodles, allow it to

remain slightly chewy, as the hot broth will further cook the noodles)5. Raise the strainer out of the boiled water and place the noodles into a large bowl (this will be

one serving)6. Repeat steps 1-5 until you have reached your desired number of servings

Putting it All Together1. For each bowl of noodles, add the desired amount of shredded chicken into your bowl.2. Add any other toppings such as: green onions, parsley, mint leaves, hot sauce, fresh lime

juice, or bean sprouts3. One the toppings have been added, you finally add the soup base from the large pot. Drown

the noodles with the soup.

Garnish:

1. You may add into your bowl as per your preference: chop green onions, cilantro (stem and leaves), squeeze of fresh lime juice, bean sprout, Sriracha hot chilli sauce, hoisin sauce, or sliced chilli peppers.

Enjoy your meal!

Name of Dish:Fufu with chicken in groundnut soup

Type: Soup

Ethnicity: Ghanaian

Source: Wisdom Asaydoo & family

Contributor: David Ariganello

Quantities

221¼¼414111412 1

Units

mediummedium

tbsptsptsp

largelarge

mediumtbspcupcupstbsp

cloveslarge

Ingredients

yam (whole)cassava (whole)buttersalt black pepperchicken thighsonion (finely chopped)fresh tomatoes (peeled and chopped)tomato pasteunsalted groundnut paste (a.k.a. unsalted peanut butter)waterpalm nut oilgarlic (chopped)chilli pepper (finely chopped)

Directions:

1. Bring 6 cups of water to a boil in a large pot. Add the yams, cassava, salt and pepper, and continue boiling for 10 minutes.

2. Remove the yams and cassava from the water, peel, and place in large mortar and pestle with butter. Pound and stir the vegetables until all large chunks are gone and a thick, gelatinous texture is developed. Then roll the mixture into 4 large balls, cover, and set aside. These are the fufu balls that will be added to the soup later.

3. With a small mortar and pestle, crush the garlic and tomatoes and set aside.

4. In a large pot, sauté the tomato paste in palm nut oil over low heat for 5 minutes, then add the onions, crushed garlic and tomatoes, chilli peppers and 4 cups of water, and bring to a boil.

5. Meanwhile, in another pot, bring 4 cups of water to a boil, add the chicken thighs, and let boil for 10 minutes.

6. Remove the chicken thighs from the water and add them to the boiling tomato soup.

7. Stir in the groundnut paste until it is dissolved in the soup. Once dissolved, continue to boil for 30 minutes, then reduce heat and simmer until oil settles on top of the soup.

8. Pour the soup into large serving bowls and add one fufu ball and one chicken thigh to each bowl. Serve hot.

Additional notes: This meal is not eaten with utensils. Traditionally, there should be a bowl of warm water and hand soap on the table, as well as a small bowl for each person to place their chicken bones. To eat the soup, make sure your hands are washed, and use your fingers to pull chunks off of the fufu ball and to remove chicken from the bone. Mould the small chunks of fufu into small spoon shapes to scoop the soup.

Name of Dish: Lie Tong

Type: S Ethnicity: Unknown Source:Mom

Contributor: David Tang

Quantities 34241

Units Bones

MediumMediumMediumMedium

TtTt

Ingredients - Pork Bone Medium Sized- Potato- Carrots- Tomato- Onion- Salt- Pepper

Directions: 1. Boil Half a pot of water. 2. When water comes to boil place pork bones in for 15 minutes 3. Slice Potatoes into eighths,tomatoes and onions into quarters 4. Slice Carrotes into widthwise chunks each carrot making about 4-5 chunks5. Place potatoes, onions and carrots in pot after the 15 minutes 6. Bring to low heat and wait for potatoes and carrots to soften 7. Bring back to a boil 8. Place Tomatos in for 5 minutes 9. Add salt and pepper to taste.

Name of DishRussian “red” borsht

Type:Soup

Ethnicity: Russian/Ukrainian

Source: Petrovskaya, K (1992). Russian Cookbook. New York: Dover Publications

Contributor:

Quantities Units Ingredients4 1 421 1400 83281211

small size

medium sizemedium sizegramssprigs Tbsp clovessprigs tspTbsp tttt

beetroots cabbage potatoes tomatoes white onioncarrot largely cut beef (optional) fresh dill olive oil garlicparsley (for garnish) vinegarsour cream (optional) salt pepper

Directions:1. Discard the bone from the meat and cut it into small chunks. If using

meat without the bone, cut it into cubes. 2. Cut white onions, dill and carrots into small chunks.3. Begin meat broth. Fill ¾ of pan with water; add beef, 2 Tbsp of salt, 1tt

pepper and chopped white onion. Bring to boil, and then put on a medium heat for approximately 1½ hour.

4. Roughly chop carrots and tomatoes, cut potatoes into strips and finely chop parsley. Remove cabbage leaves and cut into strips. Remove beet root leaves, peel the beetroot, cut into strips and then into a half.

5. After ½ hour of making a meat broth, melt butter in a pan; add beet root and tomatoes and 1 Tbsp of vinegar. Stir at a medium heat for approximately 30 minutes.

6. After ¾ hour of making a meat broth, melt butter on a frying pan, add chopped carrots and garlic. Stir occasionally and cook for 15 minutes.

7. When the beef broth is cooked, add fried carrots and garlic, add chopped potatoes and cabbage. Cook for 15 minutes.

8. Add cooked beetroot and tomatoes to the beef broth and cook for 5 minutes.

9. Serve borsht with 1-2 Tbsp of sour cream/plate. Decorate with diced parsley.

Name of Dish Pho

Type: Noodle Soup

Ethnicity: Vietnamese

Source: website: www.steamykitchen.com

Contributor:

IngredientsIngredients for the broth:- 4 lbs of chicken bones- 1 lb of beef chuck meat - 1 spice packet called ‘Gia Vi Nau Pho’ (Packet contains the necessary pho spices. Spices

include anise, cloves, cinnamons, and ginger. Can be purchased at a local Chinese grocery store. Makes cooking pho very convenient!)

- 1 peeled onion- 3 Tbsp of fish sauce- 1 tsp of salt- 1 tsp of sugarIngredients for the bowl & garnishes:- 2 lbs dried rice noodle- 1 lb beef flank meat- 2 packagess of frozen beef balls (typically come in 9 pieces/package)- cooked beef chuck meat from the broth- medium amount of basil- large amount of bean sprouts - 1/2 onion thinly sliced- 2 limes cut into wedges- hoisin sauce and ‘Sriracha’ hot sauce (to dip the meat)

(Serves 6-8 individuals)

Directions: Broth1. In a large pot, boil 6 quarts of water and then add the chicken bones (make sure the pot is

large enough to accommodate the chicken bones without having the soup spill over). 2. After about half an hour turn the boiling heat down to a simmer. Skim the surface of the

broth to remove any fat (repeat as necessary).3. Put the spice packet into a mesh bag/cheesecloth and tie it with a string. This allows the

soup to absorb the flavours without the mess. Add this bundle along with the peeled onion and the beef chuck to the broth, and allow to simmer for approximately 1.5 hour.

4. Remove the beef chuck and leave it to the side as it will be used later. 5. Add the sugar, salt, and fish sauce and allow the broth to continue simmering for another 1.5

to 2 hours. 6. Strain the broth and taste it to see if it needs more flavour. If this is the case, add a few

dashes of fish sauce and a pinch of salt and sugar (use your discretion since everyone has different preferences). Keep the heat on low.

Noodle7. Boil another a pot of water to cook the rice noodle. Make sure to stir for only a few short

minutes as you do not want the noodles to become too soggy. Meat8. Thinly slice the raw beef flank and the cooked beef chuck (that was used earlier in the

broth). 9. About 10 minutes before eating, place as many beef balls desired into the broth to cook.Garnishes10. Cut the limes into 5-6 wedges.11. Pick the basil leaves off the stem and along with the bean sprouts give them a good clean.12. Get a tiny plate for the hoisin sauce and the ‘Sriracha’ hot sauce (to dip your meat into).Assembly of the bowl13. Get a large bowl and add the desired amount of noodles (reheat if necessary). Add the

cooked chuck and uncooked flank beef (this will be cooked almost immediately once the

Name of Dish Braised Noodle with Chicken 嫩鷄

煨面 (Lun gai woy meen)

Type: P

Ethnicity: Chinese

Source:Susie Leung

Contributor: Jasmine Leung

Quantitiesonetentwohalfoneoneone quarterone

Units mediumozcupcupsmall mediumlbtt

Ingredientschicken breast filletchicken brothwatercream (half and half)slice of gingerhandful of bak choyfresh rice noodles parboiledsalt and pepper

Directions: 1. place chicken breast in saucepan with water and cream, bring it to a boil then

simmer until chicken is cooked for 20 minutes2. take chicken out and dice3. return stock to boil, add vegetables, noodles and chicken4. add salt and pepper

  Name of DishBeef Noodle Soup (Chinese Style)

Type:S

Ethnicity: Taiwanese (China)

Source: Contributor:

Quantities Units Ingredients

1216

61/2101/41/43

tbsplblbmedium

cupscupmediumcupcup

Beef NoodleVegetable oilBeef brisket (cubed)Dried Chinese egg noodlesBaby bak choy chopped

Braising LiquidBeef stockDark soy sauceFinely chopped cloves of garlicFinely chopped gingerChopped green onions

11/241

mediumtsptspmediumtbsp

Whole star aniseSugarBlack pepperWhole dried chilli peppersSchezuan peppercorns

Directions:1. Place a large pot over high heat until hot. Add 1 tbsp vegetable oil and wait until oil is also hot. Then add 1 tbsp of Schezuan peppercorns and 4 whole dried chilli peppers. When peppercorns and chilli peppers have released aroma, place 2 lbs of beef brisket and brown meat for 2 minutes until meat is fully brown.2. Add in ingredients for braising liquid and bring to boil and then reduce heat to low and let simmer for 3 hours while occasionally stirring.3. Once liquid is complete, place Chinese egg noodles in pot of boiling water and cook according to directions from manufacturer. Once noodles are done, blanch in cold water and place into bowl. 4. In the same pot of water, place bak choy in water and cook until tender. Drain bak choy from water and blanch in cold water. 5. Place bak choy into bowl with noodles while also adding in braising liquid (with beef and ingredients) into bowl and serve.

Name of Dish Soon Tofu

Type: Soup

Ethnicity: Korean

Source:Friend (Ruby)

Contributor:Jia Jia Lin

Quantities

1 14

1/2

1

1/3

1/4

1/2

1 to 5

Units

oz

cup

cup

cup

cup

unit

Tpsb / tt

Ingredients

soft/ silken tofu

thin sliced beef

mixed seafood

shredded mushrooms

shredded zucchini

onion

2 Tpsb -mild, 3 Tpsb - med, 4 Tpsb - hot

1

1

3

1

1

Tpsb

tt

cup

Tpsb

unit

soy sauce

salt

water

Olive oil, sesame oil

egg

Directions:

Prepare stock:

1. Pour 3 cups of water into a pot 2. Add half onion, mushroom, zucchini, and seafood and boil it over high heat for

10minutes

In a small pot or ceramic pot

3. Heat ceramic pot (small pot) on the stove and put 2 tablespoons of olive oil. 4. thinly slice ½ cup of beef and put it into the pot and stir fry. 5. Add 2 Tpsb – 5 Tpsb (to taste) of hot pepper flakes and keep stirring for 1 minute.6. Add 2 cups of the stock 7. Add 2 Tpsb of fish sauce. 8. Add tofu 9. When it boils, add 2 chopped green onions10. Pour the stew into a bowl and serve right away11. Crack one egg into the pot and drizzle some sesame oil before serving.

Name of DishLe Seppie Ripiene

Type:S

Ethnicity: Italian

Source: Nonna

Contributor: Julia Comitale500129493

Quantities Units Ingredients1 4 oz.1711½¼

medium cupTbsp.tsp.Tbsp.cup

Seppie (Cuttlefish)Inner portion of Italian bread loaf (soft parts, no crust!)Extra Virgin Olive OilPressed GarlicChopped Flat Leaf Italian ParsleyChopped OnionWhite Wine

½¼4

cuptsp.tsp.cups

SaltBlack PepperTomato Sauce (Spicy tomato sauce is recommended for this dish)

Directions:1. Remove head of cuttlefish and clean and rinse with warm water. 2. Pat dry with a clean, dry cloth and set aside.3. In a bowl, add 1 cup of the inner portion of an Italian bread loaf, 3 Tbsp. of extra virgin olive oil, 1 Tbsp. of chopped parsley, ½ tsp. of salt, & ¼ tsp. of black pepper.4. Mix together thoroughly and begin to stuff the cuttlefish from the opening where the head used to be until it is completely full and packed in. 5. With a needle and thread, sew the top together with a few stitches and wrap the excess thread around the circumference of the cuttlefish tightly so it does not break open during the cooking process. 6. In a frying pan, add 4 Tbsp. of extra virgin olive oil, ½ cup of chopped onion, ¼cup of white wine, the cuttlefish, add salt and black pepper to taste.7. Cook the cuttlefish on medium, high heat in the frying pan until all the liquid is evaporated and the cuttlefish turns golden brown in colour.8. Pour 4 cups of your favourite spicy tomato sauce in the frying pan with the cuttlefish and let simmer on medium heat for 45 minutes. 9. For the most authentic experience, this dish is normally served over a plate of Bucatini pasta. (A thick long noodle with a cylinder whole cut through the middle)

  Name of DishRare beef noodle soup (Pho Tai)

Type:Soup

Ethnicity: Vietnamese

Source: Contributor:

Quantities Units Ingredients

1-22-3122-3115-1014-5

161-2111111

lbsmediumsmallmediummediumtbspspoonpiecesstickrocks

ozlbstttttttttttt

ox tailginger rootwhite onioncarrotcelerytable saltchicken broth mix (knorr brand used)star aniseedcinnamon stickrock sugarwaterrice noodlesbeef sirloingreen onionpepperbean sprouthoisin saucesirracha saucelime wedges

Directions:

Making the broth1. Unpack and cut ox tail into portions wash and clean. 2. Place all the ox tail parts into a large pot and fill with cold water so it completely covers the tail by 3-4 inches. Turn heat up to boil, max heat for 30 minutes. 3. Once in awhile, scoop up brown looking foam that rises to surface.4. Meanwhile, wash and peel 2 medium carrots and 2 medium celery. 5. Get 2 ginger roots and the small white onion, peel and wash them.6. Chop ginger into slices.7. Place all the carrots, celery, ginger slices and the onion into the boiling pot with the ox tail.8. Add 1 tbsn of table salt and 1 spoon of chicken broth mix into the pot.9. Add 5-10 star aniseed, 1 cinnamon stick and 4-5 small rock sugars. 10. Allow the soup to boil until the vegetables become soft. Remove everything except the ox tail once the vegetables are tender. (this allows all the nutrients and such to go into the soup and you no longer need the pulp). Throw out the carrots, celery, ginger slices, onion, star aniseeds and cinnamon stick. 11. You can remove star aniseeds and cinnamon stick earlier before the broth becomes overpowered. (If the broth is too dark the aniseed has been in the pot for too long, remove when colour is a light medium brown).12. Lower heat to a simmer.

Noodles 1.Unpack 1 bag of dry rice noodles, soak in warm water for 10 minutes2. Remove the noodles and boil the noodles in a separate pot. Boil until noodles are soft and white. (Not too soft where they begin to crumble)3. Place noodles in strainer and rinse in cold water.4. When ready to eat, place desired amount of noodles in bowl.

Meat1. Wash and rinse beef sirloin.

Name of Dish: Saure Suppe “Sour Soup” i.e.: Sour Cream Soup

Type: So

Ethnicity: Austrian

Source: My Oma “Grandma”

Contributor: Karl Rassinger

Quantities Units Ingredientsoneoneonethreeapproximately twotwotenone one levelonefive and one halffive heaping

halflargelargemediumozmediumleavesTbspTbspsmallcupsTbsp

chickencarrotonioncelery ribsparsleyleeksbasilcoarse sea saltsaffroncinnamon rindsour creamwhite flour

Directions:

1. Acquire an approximately 5-litre pot of water and add chicken to the pot. Place on high heat until water starts to boil. 2. Once simmering, add parsley, celery, leek, onion, salt and basil (basil after about 30 minutes). Let

simmer for approximately one hour. 3. In a separate small pot place saffron in 1 cup of water. Heat at medium heat until water has turned yellow in colour. Once done, sift out saffron and take off heat and place aside. 4. After about one hour, take out all ingredients and let the chicken broth cool to room temperature.5. In a separate bowl, mix one cup of water with the sour cream and flour. Mix well. 6. Mix ingredients from number 5 above into chicken broth with a mixer slowly so that it mixes in evenly. 7. Put cinnamon rind into pot and bring soup to a boil and then let simmer for about 15 minutes. 8. Serve with favourite soup noodles and top with cinnamon powder. 9. Makes approximately 4-5 litres of soup.

  Name of DishRed Beet Soup With dumplings

Type:S

Ethnicity: Polish

Source: Contributor:

Quantities Units Ingredients6632½112

cups

tsptbsptsp

medium beetsof water pepper cornsbay leaves sugarVegetalemon juicepackages of desired dumplings

Directions:1. Clean and peel beets. Cut into thin slices. Place into a bowl, put sugar and ½ tsp of salt and allow to stand for 30 minutes. 2. Bring water to boil. Add pepper corns, bay leaves, the Vegeta and beets. Bring down the heat to a simmer. Add the lemon juice and simmer for 30 to 40 minutes. 3. In the mean time in a separate pot cook the dumplings according to package. 4. Season to taste and serve immediately with dumplings.

Name of Dish: Vietnamese beef noodle soup

Type: noodle soup

Ethnicity: Vietnamese

Source: Contributor:

Quantities Units Ingredients11156¼6½12½32 1/3

cuplblblblblb

lb

onion, halved4-inch piece of ginger, halvedcinnamon stickstar aniseclovesfish saucebeef bonesteak, sliced as thin as possiblebeef meat (chuck, brisket, rump)flat rice noodles (dried or fresh)bean sproutschilli peepers, slicedlimes, cut into wedgesmint, cilantro, basilsalt, sugar, hoisin sauce, chilli sauce.

Directions:1. Broil onion and ginger until they begin to char.

2. Fill a large pot (about 12 qt capacity) with cool water. Boil the water and add the bones in. Keep boiling the pot for about 10 minutes then drain, rinse the bones and the pot to get rid of impurities. Refill the pot with bones and 6 qts of cool water. Boil the bones then add beef meat, fish sauce, sugar and a mesh bag of onion, ginger, cinnamon stick, star anises, cloves in. Boil the broth for 2 hours. Remove any scum that rises to the top. Boil over high heat to lower and simmer.

3. Remove the beef from the broth, wait for it to cool down and cut or shred and set aside. Taste your broth and adjust seasoning using salt, fish sauce and sugar.

4. Prepare the noodles following the direction on the package. For the fresh noodles you just need to put it into hot water for a few seconds.

5. Fill the bowls with the noodles then put shredded cooked beef and raw sliced meat on top. Boil up the broth and ladle into each bowls. The hot broth will cook the raw sliced meat.

6. Serve immediately. Guests can garnish their own bowls with mint, cilantro, basil, and bean sprout or use hoisin sauce, chilli sauce as they wish.

  Name of DishNilaga/Bulalo

Type:S

Ethnicity: Filipino

Source: My Grandfather

Contributor: Lowriez Tapar

Quantities Units Ingredients

52124221 ½ 121

lblargeTbspozlargeTbspmediumlblblblbtt

bone-in beef shankonionwhole black peppersgingerwhole bay leavesfish saucehot banana peppers potatoessemi-ripe plantain bananas napa cabbage green beans salt water

Directions:1. In preparing the meat, have the butcher cut the shank across the bones2. Peel and cut onions into quarters. 3. Julienne cut the ginger. 4. In a large stock pot, combine the beef, onion, ginger and whole black peppers.5. Fill the pot with enough water so that it is about 2-3 inches above the ingredients. 6. Boil the meat until tender (can take anywhere from 1.5-3+ hours). 7. Skim the scum off the top and refill the pot with water as necessary. 8. Add bay leaves and hot banana peppers and simmer for 30 minutes. 9. Peel and cut potatoes and plantain bananas into 3-inch cubes. Add to stock and bring stock

to boil. 10. Add fish sauce and salt to taste.11. Cut napa cabbage into 3-inch wide slices crosswise. 12. Add napa cabbage and green beans and simmer for 5 minutes. 13. Serve while hot with steamed rice.

  Name of DishRice and Kidney Beans

Type:Soup; Side Dish

Ethnicity: North Indian- Punjabi

Source: Contributor:

Quantities Units Ingredients111/2½1 ½2 3

cuptsptspcupcupscups medium

ricesaltblack pepper powderpeaskidney beanscoconut milkgreen chilly (chopped)

31

tbsptbsp

spring onion (chopped)extra virgin olive oil

Directions:1. Rice should be washed and soaked in water for 20 minutes.2. In a large bowl of water the kidney beans should be soaked overnight. The next morning drain the water and cook kidney beans in a litre of water until they are soft and tender; usually takes 30 minutes.3. Chop the onions, green chillies and peas add them to a pan with the extra virgin olive oil, and coconut milk. Season with black pepper and salt; bring the mix to a boil. 4. Boil for 5 minutes then add the soaked rice. 5. Cover the pan and let the rice simmer until the liquid evaporates; approximately 20 minutes. 6. Transfer rice to a serving dish, then pour the red kidney beans over the rice.

  Name of Dish Caldereta

Type:Soup

Ethnicity:Filipino

Source:Mom

Contributor: Mark Gilbuena

Quantities Units Ingredientsthreetwotwoone one halfeight one halfone halftwoone threeonethreeone and one fourth two

lbmediummediumsmallcupsmallcupcupTbspcupTbsplargeclovestsptsp

beef brisket cut into one half cubes potatoes peeled and cut into cubescarrots peeled and cut into small rectangular shapered bell pepper cut in halfgreen peasstuffed green olives (optional)tomato pastetomato saucesoy saucewatervegetable oilonion cut into slivered oniongarlic peeled and choppedsaltpepper

Directions:1. Place the cubed beef into a large bowl and apply the amount of salt and pepper suggested and begin mixing. 2. In a large heavy saucepan, heat the vegetable oil over 375 F. 3. After 3 minutes, add the cubed meat that was applied with salt and pepper into the sauce pan and begin mixing. Leave the cubed meat in the heavy saucepan for about 20-25min until it turns brown.4. Add the slivered onions and three cloves of garlic into the saucepan and begin mixing. Suite for 2 min 5. Put soy sauce, tomato paste, and tomato sauce. Begin stirring and while stirring add water and idle it for 10-15min until it boils.

6. Decrease the heat to 300 F and add potatoes, carrots, and green peas. 7. After 3 minutes, add the 2 pieces of red pepper, stuffed green olives and begin stirring. 8. Decrease the heat to 275 F, begin stirring and it should be ready in less than 4mins.

  Name of DishCháo bánh canh

Type:S

Ethnicity: Vietnamese

Source: Contributor:

Quantities Units Ingredients1½ ¼ ¾------ 11

1 ½ 422

cupcuptsp.cup------lb.tbsp.tttsp.cup

stems

all-purpose flourcornstarch (leave extra for dusting)saltboiling water------chicken breast (thinly sliced or cubed)saltblack pepperKnorr chicken soup baseboiling waterminced green onions or chives minced coriander (optional)

Directions:

TO MAKE UDON NOODLES (serves 4):1.  Prepare a large pot of boiling water.2. Combine all-purpose flour, cornstarch and salt in a large bowl and mix thoroughly.  3. Slowly pour boiling water into the flour and mix thoroughly into a dough, using an electric hand mixer for 2-3 minutes.  4. Dust cornstarch on a flat surface and use a rolling pin to roll out the dough to ¼ inch thickness. 5. Using a pizza cutter, cut ¼ inch-wide noodles. 6. Carefully cook the noodles in the pot of boiling water for 4-5 minutes (the noodles with float when they’re done). 7. Strain the noodles and set them aside. --------TO MAKE SOUP:8. Marinate chicken with salt and pepper for 20 minutes.9. Add the marinated chicken to boiling water. Skim off the impurities. 10. Reduce the water to Medium heat.11. Add Knorr soup base and let it simmer it for 20 minutes or until chicken is fully cooked. 12. Add salt and pepper to taste. 13.    Turn off the heat. ----- TO PREPARE SOUP:14. Bring 1/3 of the soup to boil15. Add 1/3 of the cooked noodle to the boiling soup.16. Turn off the heat.  17. Scoop the noodle soup into a bowl. 18. Garnish with chives/green unions, coriander and ground black pepper. 

  Name of DishBun Bo Hue

Type: S

Ethnicity:Vietnamese

Source: My Contributor:

Quantities Units Ingredients24411112215110.20.1

cupslblblbtbsp tbsptsptsptsptbsplbcuplblb

waterpork bonescleaned and deboned pork leglemongrassshrimp pastefish saucesaltsugarchilli powderfinely chopped parsleyrice vermicellipeeled and thinly sliced onionbean sproutlime wedges

Directions:1. On high heat, bring water to a boil. Add pork bones, pork, beef, and lemon grass to boiling water.2. Skim off any scum that forms on the surface of the boiling stock. 3. Reduce heat to low, and cook until meat is tender.4. Remove pork bone from stock and discard. Remove pork and beef from stock. Slice the pork and beef meat into strips.5. Add shrimp paste, fish sauce, salt, and sugar to the broth. Continue to cook broth on low heat. 6. Blanch rice vermicelli and onions. Divide it into 6 serving bowls. 7. Add sliced pork and beef to the 6 serving bowls. Then pour hot broth into each serving bowl.8. Garnish with bean sprout and lemon wedges.

Name of DishSoto Ayam (Yellow Chicken Soup)

Type:S

Ethnicity: Indonesian

Source: Contributor:

Quantities Units Ingredients

21112124431112

1221

medium

cupstsptbspmediummedium

tbspmediummediumcupstttt

tbsp

chicken quartersstalk of lemon grassKnorr’s chicken bouillon blockwatercoriander seedsvegetable oilshallotsgarlic clovescandlenutsturmeric powderpiece of galangalpiece of gingerbean sprouts (raw)saltpepperpackage of glass noodleslimeshard-boiled eggsfried shallots (bought in stores)

Directions:1. Take a medium saucepan and fill it up with water and put on medium heat.2. Remove the fat of the chicken quarters and separate the legs (drumstick and thigh.)3. Cut and peel about 2 inches of galangal and ginger root and cut the lemon grass into three pieces.4. Place chicken in water along with the galangal, ginger root, and lemon grass.5. Meanwhile, coarsely chop the shallots and place it in a small food processor with the garlic, coriander seed, and candlenut. Blend until the paste becomes smooth.6. Take a small frying pan. Put oil and the spice paste in. Fry the paste until golden brown. 7. Take the spice paste and put it in the pot of water and let it cook with the chicken.8. Add salt and pepper in the pot of water according to taste.9. Once chicken is cooked, it is optional to discard the bones and cut the meat in smaller pieces.10. Once soup is complete, follow instructions how to cook package of rice noodles, and prepare hard boiled eggs, rice, lime (wedges), and bean sprouts for serving.11. Serve Soto Ayam in a bowl with half rice and half glass noodles. Top it off with a hard boiled egg, limes (squeeze juice in soup), fried shallots, and bean sprouts12. Enjoy!

  Name of DishBulalo

Type:M&S

Ethnicity: Filipino

Source: Father

Contributor: Ray Mercado

Quantities Units Ingredients111

½1½

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bone-in beef shankoniongingerpeppersaltsugarpotatocabbagesoy sauce

Directions:1. Place beef shank in a big pot and cover with water.2. Set temperature to high and let it boil.3. After 10 min remove water and dirt that rises4. Cover with water again and let it boil5. After 10 min add pepper, onion and ginger and let it continue to boil6. When the meat is soft lower the temperature to medium to prevent the meat from separating

from the bone7. Cut the potatoes in chunks 8. Add potatoes, salt and sugar9. When the potatoes are soft, cut and place the cabbage10. Take the pot of the stove and let it simmer for 10 min11. Taste the broth and add soy sauce or water if needed to compensate for lack of or too strong a

flavour.

Name of Dish Barszcz z Uszkami (Red Beet soup [borscht] with “ears”)

Type: S

Ethnicity: Polish – Region of Mazowsze

Source: “Polish Cooking” cookbook

Contributor: Teresa Wierus

Quantities

twohundredonetwoone

twohundredoneonetwooneone

fivehundredonetwotwenty

onethree

Units

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cups

Ingredients

Mixture for the “ear” dumplings: floureggboiled wateroilsalt

Stuffing for the “ear” dumplings: dried wild mushrooms (boiled)onionbutterparsleybreadcrumbseggsaltpepper

For the soup: beetswateronionsdried wild mushroomssaltsugarbayleafsoured beetroot juice

Directions:

“Ear” dumplings:1. Knead the dough, set aside, and then cut onion finely and fry in butter until clear.2. Dry the mushrooms and chop finely, then mix with the onion and fry gently. 3. Leave to cool, add the chopped parsley, dried breadcrumbs, salt and pepper to taste, beat the

eggs and rub in. 4. Roll out the resultant dough out on a floured board, then cut into small squares that are stuffed

with the filling and sealed into an “envelope” on both sides. 5. Cook in slightly salted water and drain. 6. Serve with hot beetroot soup, preferably soon after cooking.

Soup:

1. Wash the wild mushrooms then soak them before boiling in the same water and finally dry them off. 2. Peel the beets, then cut them into thin rings, before tipping them into the boiling water. 3. Add the herbs, spices and the onion (quartered) and cook for about 3 minutes. 4. Remove from the flame cover and set aside for several hours. 5. After, drain off the beetroot stock and add it to the wild mushroom stock and the soured beetroot juice, making up with a small amount of water until there is about 1 ½ L of beet soup. 6. Serve the soup hot with the “ear” dumplings or with beans boiled separately.

  Name of Dish“Phở Tai”- Vietnamese Beef Noodle Soup

Type:Soup

Ethnicity: Vietnamese

Source: Contributor:

Quantities Units Ingredients

523231¼6421

Garnishes:1111116

lbslbs

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bone marroweye of round roast beef (cut into thin slices)ginger (unpeeled and cut into thick slices lengthwise)yellow onions (peeled and cut into halves)sugarsaltfish saucewhole star anisewhole clovescinnamon sticksthick rice noodles

yellow onion (sliced thinly)lime (cut into 6 wedges)green onion bunch (diced)bean sproutscilantro bunch (chopped)basil bunchchilli peppershoison sauce & sriracha hot sauce

Directions:

Preparing the Beef Stock1. Put bone marrow into a large pot and add enough water to cover the bones. Bring it to a boil.2. After about 15-20 minutes, drain the water from the pot. Put bones back into pot.3. Pour in 10 cups of clean water over the beef bone. When the water starts to boil, turn the heat down to a small flame and allow it to simmer. 4. Leave on low heat while you prepare the rest of the soup. Monitor the soup and use a fine mesh strainer to remove any scum (foam) that rises to the top when necessary.

Preparing the Ginger, Onions and Spices5. In a frying pan, grill the ginger slices and onion halves on medium heat. Grill the ginger and onion until they're lightly blackened, approximately 10 to 15 minutes.6. When they are cool enough to handle, scrap/peel off the charred surface. 7. Put the star anise, cloves, and cinnamon sticks in frying pan and toast them over medium heat. Toast for approximately 10 minutes, or until they are slightly darkened and you can smell their aromas being released.8. Put the toasted anise, cloves and cinnamon sticks in a tea ball.

Cooking the rest of the Broth7. Add the ginger and onion into the simmering pot of beef stock. Make sure all the scum from the beef has been removed from the stock before you do so.8. Drop the tea ball into the pot of beef stock as well.9. Let the pot of broth simmer uncovered for about an hour on low heat, occasionally skimming any foam that rises to the top.10. Remove the ginger slices, onion halves and tea ball from the pot and discard. Also remove the bone marrow but do not discard. Set the bones aside. Continue to let the broth simmer on low heat.11. When the bones have cooled, remove the meat off the bones and return the bones to the broth. (This step will extract all the gelatine from the bones, making a very full-bodied stock, as well as extra flavour.) 12. Continue simmering broth uncovered for about 1 more hour.13. Add the fish sauce, salt and sugar into the stock. Adjust the taste to your liking by varying the amounts of these ingredients.

Preparing the Noodles14. As the broth nears completion, prepare the noodles by boiling the noodles in a pot of water. Boil until noodles are soft, for approximately 15 – 20 minutes. Be careful not to overcook the noodles or they will become too moist and pasty.15. Divide the noodles evenly among 6 bowls.

Preparing Each Bowl of Pho16. Arrange the thin slices of raw beef over the noodles in each bowl.17. Just before serving, return the broth to a full boil.18. Carefully pour the boiling broth into each bowl; the boiling broth will submerge the raw beef, and the heat from the broth will quickly begin to cook it.19. Squeeze a small lime wedge into each bowl. Serve immediately. 20. Garnish soup with cilantro, basil, chopped onions, bean sprouts, and chilli peppers as desired. The technique is for each person to season his or her individual bowl of phở, tailoring it to your own individual taste. 21. Squeeze Hoisin sauce and Sriracha hot sauce into bowl as desired. Enjoy.