CLASSICAL ASIAN CUISINE

RECIPES
HTMEL201- CLASSICAL ASIAN CUISINE
LABORATORY CLASS
EAST ASIAN CUISINE: KOREAN
RECIPE NAME: BIBIMBAP
QTY UNIT Ingredients Method/Cut Procedure:
MARINADE:       DIRECTION
250GRAMS BEEF STRIPS/SHREDED 1. Wash all vegetable ingredients
1TBSP SOY SAUCE    
2. Prepare/ Mise en place Cut Cabbage and Seaweed into strips ( NO
2TBSP SESAME OIL   COOK INGREDIENTS)
1TBSP BROWN SUGAR    
3. Prepare carrots, Zuchini and Mushroom. Stir Fry on the same wok
2CLOVES GARLIC MINCED with less amount of oil, cook
the vegetable, be careful not to burn the vegetable. Half cook for
VEGETABLES:       each.
300GRAMS BEEN SPROUTS    
40GRAMS SHITAKE MUSHROOMS SLICED 4. Blanch the bean sprouts.
40GRAMS SPINACH    
1PC CARROTS (MEDUIM SIZE) JULIENNE 5. Meanwhile cook/steam the rice
2TBSP VEGETABLE OIL    
6. While cooking the rice marinate beef with a teaspoon of soy sauce,
2CUPS RICE COOKED half teaspoon of sugar, a half
1 1/2SHEET NORI (SEAWEEDS) STRIPS cloves of minced galic and stir Fry. Set Aside
SAUCE:        
7. Prepare the sauce by gradually combining ( taste it for adjustment )
1 1/2TBSP GOCHUJANG   gochun sauce , sesame oil,
1TSP SESAME OIL   soy sauce, garlic ,sugar and vinegar. https://www.recipetineats.com/bibimbap/
1TBSP SUGAR    
1TSP WATER   8. Lastly when ready to servve cook the egg for topping on your rice.
1TBSP VINEGAR    
TOPPINGS:        
1PC EGG FRIED  
1TSP SESAME SEEDS TOASTED  
RECIPE NAME: KIMCHEE

QTY UNIT Ingredients Method/Cut Procedure:

CUT INTO 1 1/2
1HEAD NAPA CABBAGE (MEDIUM) INCH 1. Prepare all ingredients
JULIENNE
60GRAMS RADDISH (MEDIUM)  
2 PC GARLIC CLOVES MINCED 2. Wash the vegetable

35GRAMS SCALLIONS/SPRING ONIONS SLICED  

3. Sprinkle sea or iodized salt on every strand leaf of the cabbage. Set
1TBSP GINGER STRIPS aside for 30 mins.
2TBSP FISH SAUCE    
GOCHUGARU/ KOREAN CHILI 4. After 30 minutes rinse carefully each strand of cabbage till the salt
1/4CUP FLAKES   remove from the vegetable.
1/4CUP SEA SALT/IODIZED SALT   Set aside.
         
        5. Cut cabbage in uniform sized. About 1 1⁄2 inch each. Set Aside.
         
        6. Prepare/cut radish. ( Julienne cut) Set aside.
         
7. Meanwhile, blend together shallots, garlic and ginger together to
        form paste.
         
8. Prepare the paste, first mix room temp water and glutinous rice
        power. Into you pan simmer til
it form into paste. Remove, into separate bowl combine with #5
        ingredients
        along with fish sauce and radish.
         
        9. Then you may combine the rest of #8 to your napa cabbage.
          https://www.myeclecticbites.com/homemade-korean-vegan-kimchi/
EAST ASIAN CUISINE: JAPANESE
RECIPE NAME: ONIGI RAZU (CALIFORNIA SUSHI ROLL INSPIRED)
QTY UNIT Ingredients
2CUPS japanese/jasmine rice
1TBSP vinegar (MIZKAN VINEGAR)
1TBSP fish roe (tobikko)
1/2PC avocado
1TBSP japanese mayo
2PCS kani (crab sticks)
1TSP furikake seasoning
2PCS japanese nori sheet
    cling wrap*
     
     
     
     
     
Method/Cut Procedure:
cooked 1. Place Rice on Dried Nori Seaweed
*Make sure your workspace is prepped to
  make onigirazu by
  laying a large piece of plastic wrap over a clean dry cutting
  board or another hard flat surface.
*Lay a large sheet (approximately 7 inches by 8 inches)
  of dried
  seaweed (nori) squarely on the plastic wrap.
*Spread about 1/2 cup steamed rice in the center of the
  dried
seaweed in a diamond shape, with the tip of the diamond
  at the
  top of the sheet of seaweed. Make sure your rice paddle is
  moistened with water to help prevent rice from sticking.
  *Optional: sprinkle dried roasted sesame seeds over the
  steamed rice for additional flavor.
  2. Add Fillings and Cover with Additional Rice
* Lay fillings over the layer of rice. Use any filling for your
onigirazu that you would choose for making a sandwich. https://www.lazycatkitchen.com/onigirazu-sushi-
sandwich/
For example, ham and cheese, tuna, chicken salad, or egg
salad.
*Lay additional cooked rice, about 1/2 cup, on top of the
fillings. Maintain the diamond shape of the bottom layer of
  rice.
        3. Close One Corner of the Seaweed Sheet
  *Using the plastic wrap, pull one edge of the dried seaweed sheet towards the center of the
"diamond" rice.
*Press down to seal the seaweed to the rice, then peel back the plastic wrap.

     
        4. Close the Opposite Corner
*Again using the plastic wrap, pull the opposite corner (from the corner just sealed) of the
seaweed sheet and press securely onto the rice.
*Peel back the plastic wrap.
       
        5. Wrap the Remaining Corners
*Close the remaining corners of the onigirazu by folding in the dried seaweed sheet, and
again peeling back the plastic wrap.
*When all corners are folded closed, seal the onigirazu with the plastic wrap.

       
        6. Seal the Onigirazu
*Keep the onigirazu in the plastic wrap as it will help seal it closed. Gently press down on
the onigirazu to help the dried seaweed stick to the rice and hold its shape.
       
        7. The Finished Product
*The finished onigirazu looks like a square rice sandwich covered in dried seaweed. It is
ready to go. It can be packed in a lunch box or taken on-the-go for a snack.
https://bentgo.com/blogs/blog/89192643-want-an-easy-recipe-
     
to-get-out-of-a-sandwich-rut-try-onigirazu
 
        8. Slice in Half (Optional)
*With the plastic wrap still intact, slice the onigirazu in half with a sharp knife. For best
results use a ceramic knife. Rice can sometimes get sticky. To prevent the rice from sticking
to the knife, moisten the knife with water.
       
        9. Eat Now or Save for Later
HTMEL201- CLASSICAL ASIAN CUISINE
LABORATORY CLASS
SOUTHEAST ASIAN CUISINE: MALAYSIAN
RECIPE NAME: NASI LEMAK
QTY UNIT INGREDIENTS METHOD/CUT PROCEDURE:
1. Prepare paste includes anchovy-garlic paste: Bring water to a boil. Add the dried
3PCS SHALLOTS CUBED
4CLOVES GARLIC   chilis and remove from the heat. Soak for 30 minutes. Drain, then transfer to a blender
60GRAMS ANCHOVIES   with jalpeno and purée until smooth. Set aside.
1 CUBE TAMARIND    
8GRAMS BROWN SUGAR   2. Dissolve the tamarind cube in 1⁄2 cup hot water.. Set aside.

5PCS JAPALEÑO  SLICED  

1/2CUP OIL   3. Put the shallots and garlic in a food processor and purée until smooth, then add the
1 1/2CUP RICE   anchovies and blend to a paste. Set the paste aside.
1LEAF PANDAN LEAF    
1CUP COCONUT MILK   4. Preheat the oil in a skillet over medium-high. Add the anchovy paste and cook for 5
1PC EGG  BOILED/HALVE minutes, then turn down to medium-low. Add the blended chilis and cook, stirring, for
1PC CUCUMBER (REGULAR SIZE)  CUBED another 10 minutes. Add the reserved tamarind and the sugar. Cook, stirring, over
1/2 to 1CUP PEANUTS   medium-low, until thick, about 10 minutes. You may add some more oil and sugar if it’s
        too dry or not sweet enough.
         
        5. Prepare the anchovies and peanuts: In a small skillet, heat half of the canola oil. Add
        the anchovies and cook until toasted, 3 to 4 minutes. Using a slotted spoon, transfer to a
        paper towel-lined plate and wipe the skillet clean. Add the remaining oil and the peanuts
        to the skillet and cook until toasted, about 2 minutes. Using a slotted spoon, transfer to
        a paper towel-lined plate to cool slightly, then transfer to a large bowl with the anchovies
        and toss to combine.
         
        6. Combine ikan bilis sambal with the anchovies/dilis and peanuts.
         
        7. Prepare the coconut rice: Wash the rice 2 to 3 times, or until the water runs clear. Tie
        the pandan leaves in a knot and add it to the rice along with salt and water. Cook in a
        rice cooker, then remove the pandan leaf and stir in the coconut milk, fluffing the rice.
        Keep warm.
         

        8. Bring a medium saucepan of water to a boil. Gently add the eggs and cook for 10
        minutes. Drain and transfer to an ice bath until cool enough to handle, then peel.
         

        9. How to serve: The peanut mixture into small bowl. Then the rice and pack it on top.
       
https://nasiklemakdandonatgebu.wordpress.com Invert into a larger bowl so that the anchovy-peanut mixture is on top. Top each with 8
        slices of cucumber and 1 egg, halved.
HTMEL201- CLASSICAL ASIAN
CUISINE
LABORATORY CLASS
SOUTHEAST ASIAN CUISINE: THAI
RECIPE NAME: STICKY RICE

QTY UNIT INGREDIENTS METHOD/CUT PROCEDURE:

GLUTINOUSE 1.Rinse the rice and drain then add half cup water and half cup coconut milk
1 1/2 CUP RICE   to a medium pot and let soak for
30 minutes. Note: You may follow the standard proportion cooking rice 1
200 ML COCONUT MILK   rice:1 Liquid
2 TBSP WHITE SUGAR   but may adjust the water depending on preference.
1/4 TSP SALT    
2. Bring pot to a boil over medium heat, then reduce to low heat. Simmer,
1 TBSP SESAME SEEDS TOASTED covered with lid slightly ajar,
1 PC MANGO (RIPE)  DICED/SLICED until rice is tender and water has been fully absorbed, 9 to 10 minutes.
         
3.Meanwhile, in another medium pot over medium heat, bring remaining
        coconut milk and sugar and salt to a boil
over medium heat. Stir until sugar is dissolved and continue to cook until
        mixture bubbles vigorously and
        is slightly thickened, about 3 minutes.
         
4.Pour 1⁄2 portion warm coconut mixture over rice and gently stir to combine.
        Let sit until coconut milk is
       absorbed and rice has cooled to room temperature, about 30 minutes.
         
5.When ready to serve, place rice on serving dish with mango. Pour
        remaining sauce over rice and top
        with toasted sesame seeds.
         
HTMEL201- CLASSICAL ASIAN CUISINE
LABORATORY CLASS
SOUTHEAST ASIAN CUISINE: THAI
RECIPE NAME: THAI CHICKEN SATAY WITH PEANUT SAUCE

QTY UNIT INGREDIENTS METHOD/CUT PROCEDURE:

450GRAMS chicken thigh boneless 1. Cut the chicken meat into small cubes. Set aside.
10PCS bamboo skewers soaked in cold water 2. Blend all the Marinade ingredients in a food processor
1PC cucumber cut into small cubes or blender. Add a little water if needed.
1PC onion small, quartered 3. For the chicken satay dipping sauce. Combine everything
    oil for basting in a saucepan over medium low heat stirring every now and
    MARINADE:   then, for 5 minutes. Adjust consistency with water- it should
2TBSP oil   be pourable but thickish sauce. Cover with lid and Keep warm.
2STALKS lemon grass stalk white part only 4. Combie the chicken and marinade together,stir to mix well.
2CLOVES garlic cloves peeled Marinate the chicken for 6 hours in the fridge, or best
6PCS shallots peeled overnight. When ready, thread 3-4 pieces of the chicken
2TSP tumeric powder   meat onto the bamboo skewers.
1TSP coriander powder   5. Grill the chicken satay skewers for 2-3 minutes on each side
1TSP chili powder   until the meat is fully cooked and the surface is nicely charred
    salt to taste on both sides. Baste and brush with some oil while grilling.
2TBSP sugar   Serve hot with the fresh cucumber and pieces of onions
        together with peanut sauce.

    SATAY PEANUT SAUCE:    

1/4CUP coconut milk canned  
2TBSP red curry paste    
3/4CUP natural peanut butter smooth  
1/4CUP white sugar    
2TSP dark soy sauce    
1TSP salt    
2TSP cider vinegar    
3/4CUP water    
         
HTMEL201- CLASSICAL ASIAN CUISINE
LABORATORY CLASS
SOUTHWEST CUISINE: MEDITERANIAN
RECIPE NAME: AUTHENTIC BEEF SHAWARMA WITH TAHINI SAUCE
QTY UNIT  INGREDIENTS METHOD/CUT PROCEDURE:
1/4KL Beef tenderloin cut into strips 1. Mix all the maridade ingredients in a large bowl,
4PC Pita breads/Flour tortillas   then add the mean and mix again.
1/2PC lemon juice   2. Marinade the meat in a fridge for at least 24 hours
1TBSP white wine vinegar   stirring the mix occasionally.
1TBSP lemon zest grated 3. The next day take the meat mix from the fridge an
1/4TSP ground cinnamon   hour before cooking, place in a sieve and drain the
1/4TSP ground allspice   excess fluids. Cover the meat and leave in a cool
1/4TSP iodized salt   place out of direct sunlight. Mix the salad in a bowl
1/4TSP black pepper   and mix in 1 Tbsp olive oil, adding the sumac.
1/8TSP ground cardammon   4. Place the meat under a hot grill/broiler or on top of
    mastic   a hot barbeque for a few minutes each side, until
1PC onion grated cooked.
3TBSP Tomatoes   5. Warm the flat bread or pitta and place the
3TBSP parsley finely chopped cooked meat or in the bread.
1PC red onion peeled & sliced finely 6. Sprinkle the salad over the meat.
2PC tomatoes rougly diced 7. Sprinkle the tahini over the salad.
1/2PC ice berg lettuce shredded 8. Wrap in greaseproof paper and enjoy!
1/2PC cucumber finely diced  
1PC green pepper finely sliced  
1/4TSP sumac    
1/2TSP fresh mint finely chopped  
1/4TBSP olive oil    
         
TAHINI
SAUCE:      
1-2CLOVES GARLIC   * PUT EVERYTHING IN A BLENDER UNTIL IT TURNS
1/2TSP SALT   INTO PASTE. CHILL, THEN SERVE.
1/4CUP LEMON JUICE FRESHLY SQUEEZED  
1PC YOGURT    
1/2CUP SESAME SEEDS TOASTED  
SOUTHWEST CUISINE: MEDITERANIAN
RECIPE NAME: PITA BREAD

QTY  UNIT INGREDIENTS METHOD/CUT PROCEDURE:

1/2CUP HOT WATER NOT BOILING 1. Mix the water and yeast together in the bowl of a large
1TSP INSTANT YEAST   bowl, and let sit for about five minutes until the yeast is dissolved.
1 1/4-1 1/2CUP ALL PURPOSE FLOUR   2. Add 1 1/2 cups of the flour (saving the last half cup for kneading),
1TSP SALT   salt, and olive oil.
1/2CUP OLIVE OIL   3. Sprinkle a little of the extra flour onto your clean work surface
        and turn out the dough. Knead the dough for about 5-7 minutes,
        until the dough is smooth and elastic. Add more flour as needed
        to keep the dough from sticking to your hands or the work
        surface, but try to be sparing. It's better to use too little
7. Warm a cast iron skillet over medium-high heat (you want a hot pan). flour than too much. If you get tired, stop and let the dough
Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita rest for a few minutes before finishing kneading.
on the skillet and bake for 30 seconds, until you see bubbles starting to
form. 4. Set the dough in the bowl and turn it until it's coated with oil.
Flip and cook for 1-2 minutes on the other side, until large toasted Cover with a clean dishcloth or plastic wrap and let the dough
spots appear on the underside. Flip again and cook another 1-2 minutes rise until it's doubled in bulk, about 1 hour.
to toast the other side. The pita should start to puff up during this time; 5. Gently deflate the dough and turn it out onto a lightly
if it doesn't or if only small pockets form, try pressing the surface of the floured work surface. Divide the dough into 8 equal pieces and
pita gently with a clean towel. Keep cooked pitas covered with a gently flatten each piece into a thick disk.
clean dishtowel while cooking any remaining pitas.   6. Using a floured rolling pin, roll one of the pieces into a
8. These are best eaten fresh, but will keep in a ziplock bag for circle 8-9 inches wide and about a quarter inch thick.
a few days or in the freezer.   Lift and turn the dough frequently as you roll to make sure
        the dough isn't sticking to your counter. Sprinkle with a little
        extra flour if it starting to stick. If the dough starts to spring back,
    set it aside to rest for a few minutes, then continue rolling.
        Repeat with the other pieces of dough.
HTMEL201- CLASSICAL ASIAN CUISINE
LABORATORY CLASS
SOUTHWEST CUISINE: TURKISH
RECIPE NAME: TURKISH CHICKEN KEBABS

QTY UNIT  INGREDIENTS METHOD/CUT PROCEDURE:

1CUP WHOLE-MILK GREEK YOGURT   1. Whisk yogurt, lemon juice, olive oil, ketchup,
2TBSP LEMON JUICE FRESHLY SQEEZED Garlic, red pepper flakes, salt, cumin, black pepper,
2TBSP OLIVE OIL   Paprika, and cinnamon together in a bowl.
2TBSP KETCHUP   2. Place chicken thigh halves into the yogurt marinade
6CLOVES GARLIC CLOVES MINCED And coat them thoroughly on all sides. Cover bowl
1TBSP RED PEPPER FLAKES   With plastic wrap and refrigerate 2 to 8 hours.
1TBSP KOSHER SALT   3. Preheat an outdoor grill for medium-high heat and
1 1/2TSP GROUND CUMMIN   Lightly oil the grill.
1TSP GROUND BLACK PEPPER   4. Using 2 skewers for each kebab, thread half of the
1TSP PAPRIKA   Chicken thighs onto each pair of skewers making a
1/8TSP GROUND CINNAMON   Fairly thick "log" shape.
SKINLESS, HALVED,
500GRAMS CHICKEN THIGHS BONELESS 5. Place kebabs on grill. Do not try to turn them until
4-8PCS METAL/BAMBOO SKEWERS   They begin to unstick from the grill, 3 to 4 minutes.
        6. Turn kebabs and grill the other side 3 to 4 minutes; https://www.licious.in/blog/recipe/chicken-kebab-recipe/

        Turn. Continue cooking and turning until chicken is no

        Longer pink in the center and the juices run clear,
        About 6 minutes. An instant-read thermometer
        Inserted into the center should read at least 165 ℉ (74℃)
HTMEL201- CLASSICAL ASIAN CUISINE
LABORATORY CLASS
SOUTHWEST CUISINE: INDIAN
RECIPE NAME: SAMOSA

QTY UNIT INGREDIENTS METHOD/CUT PROCEDURE:

1/4KL potatoes peeled 1. Boil the potatoes for 10 minutes or until they are completely
2TBSP oil   cooke through. Drained and let cool. Peel off the potato skin

1/4PC onion small diced and break and mash the potatoes using the back of a spoon.

1/4CUP green peas smashed 2. Heat up a skillet and add the oil. Saute the onion until
1TBSP curry powder   aromatic before adding the potatoes and green peas, curry

1/2TSP chili powder   powder, chili powder, sugar and salt. Cook for a few minutes.
1TSP sugar   Remove from skillet and let cool.
    salt to taste 3. Scoop 1 heaping teaspoon of the filling and place at the top
1PC egg white   center part of a piece of wrapper. Brush the outer edges of the
spring roll wrappers
10PCS (LARGE) cut into 2 equal sized wrapper with the egg white, fold and form the Samosa into a
      rectangular pieces triangle. Pinch the edges and all corners to make sure they are

500ML oil for deep frying sealed tight and there is no leakage. Repeat the same until the
        filling is used up.
        4. Deep fry the samosa at 350°F until golden brown.
        Remove from the oil using a strainer or slotted spoon, and
        transfer to a plate lined with paper towels. Serve warm.