Here's the very out-dated follow-up blog of what I mentioned earlier. Several months earlier, I took Community Nutrition and one of the projects included doing a cultural case study. Jin and I did on the Korean culture featuring 2 recipes- Bingsu and Kimbap! Altogether, I think we had more 10 cultures ranging from Labanese to Italian, Mediterrenean to Thai cuisine, with more than 15 different kinds of international foods. It was a big feasting day....here are some recollections...............
The demonstrators were critiqued based on 1. Dress clean and neat 2. Hair is tidy and away from face 3. Voice is clear, heard and pleasing 4. Demonstrator is at ease, exhibits grace & friendliness 5. Demonstrator shows skill and knowledge
The demonstration 1. Preparation is complete before demo begins 2. Time is efficiently used : intor & progression 3. Adequate description of steps 4. Working area kept neat during demonstration 5. Demonstration does not touch face or hair, clean 6. Attractive display and samples
1. Italian Cuisine
2. Korean Cuisine
Kimbop is popular because its an easy take-out food for picnics. It's the American "sandwich." Little kids go on field trips with these in their lunch boxes. It has CHO, PRO, FAT, fiber all in one roll = good nutrition. The ingredients can be easily substituted with many other ingredients. The ones we did had....
-rice (we used lemon juice instead of vinegar)
-vegetarian meat HAM
For the Bingsu, the raw ingredients were:
-ice cream –vanilla (or condensed milk)
-fresh fruits (note the color combination....strawberries, kiwis, oeaches...)
-red bean (special canned ones)
-mochi (bought from Korean market at the Bingsu section)
-Powder (enriches the nutrition content greatly with its finely grounded bean/ grain powder)
-ice (shaving machine)
3. Greek Cuisine
4. Spanish Cuisine
Ingredients for Pupusas
Masa: 2 cups
Water: 1 cup
1. In a large bowl, mix together the masa harina and water and knead well.
2. Roll dough into a log and cut into 8 equal portions. Roll each portion into a ball.
3. Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc. Be careful that the filling doesn't spill out.
4. Cover filling with masa.
5. Heat an ungreased skillet over high heat. Cook each pupsa for about 1-2 minutes on each side till lightly browned and blistered. Remover to a plate and cover till all pupusas are done. Serve with curtido.
*Pupusas can be made plain or filled with any number of ingredients. Cheese, or refried beans are the most common fillings. For a cheese filling, use grated farmer's cheese, mozzarella, queso fresco or swiss. Cooked potatoes or finely minced, sauteed jalapeno peppers are also tasty fillings. Try a mixture of different fillings.
*One pound of masa will make about 8-10 pupusas.
cabbage, shredded, 1/2 head
carrot, peeled, grated, 1
water, boiling, 4 cups
scallions, minced, 3 each
vinegar, white, 1/2 cup
water, 1/2 cup
water, 1/2 cup
oregano, fresh or dried, minced or crumbled, 2 T
crushed red pepper flakes, 1 t
Method: Basic steps: Blanch --> Mix --> Chill
1. Place cabbage and carrots in a large bowl. Pour over boiling water and let set for 5 mins. Drain well. 2. Mix well with the rest of the ingredients and chill.
Variations: A pinch of sugar and a little oil can be added to the salad if you like. Note: Curtido is traditionally served with pupusas.
5. Turkish Cuisine
Ingredients for stuffed graped leaves
1 bottle of Roland Grape Leaves (1 Lb. net wt.)
Rice stuffing: 3 tablespoon currants, 3 tablespoon extra-virgin olive oil, 3 tablespoon raw pine nuts, 1/2 cup onion, finely chopped, 1 cup long-grain rice, 1 tablespoon brown sugar, 1 1/2 tablespoons ground cinnamon, 2 cups water, juice of 1 lemon, 2 tablespoon finely chopped fresh dill or fresh mint leaves, 2 tablespoons finely chopped fresh parsley leaves
To make the stuffing...
Mix the olive oil with the white rice. Add the pine nuts, currants,onions, sugar, cinnamon, lemon juice, dill or mint, and parsley. Line a 2 qt. saucepan with 2 or 3 grape leaves. Roll the graped leaves and arrange them clise to each other in the pan. When mixture is finished, put a small plate upside down on top of the grape leaves to hold them in place. Pour 2 cups unfiltered water on top of the stuffed graped leaves, slowly. Simmer for about 20-25 mins or until all water is gone. Chill grape leaves and serve cold with yogurt and garlic sauce.
Yogurt & Garlic Sauce
1 6 oz. container of Horizon Organic yogurt
2-3 cloves garlic
salt to taste
Directions: Peel garlic, chop coarsely and mash with fork and salt. Put salted garlic into yogurt and stir. Serve as a sauce over grape leaves.
Tatale and assorted Bean mix "WA -TO- ME"!!!
To make the TATALE...
7 large bananas (or very ripe planatains)
4 egg whites
2 whole eggs
1 tsp ginger
1 tsp pepper (opt)
2 tsp salt
4 Tsp all purpose flour
canola oil to pan fry
Directions: Mix all the ingredients together in a large bowl and pound the banana into mixture. ( Do not blend the mixture or it will be gummy). In a saucepan, add canola oil until hot. Spoon mixture in scoops to fry. Let fry on medium heat burner for about 3 mins on each side. Remove when brown enough.
To make the assorted Bean Mix: Throw in your fave beans (canned beans can be used) Add fave spices to taste. You can add avocado to enhance the beans taste. Mix all together. Mix can be served warm or cold.
Assemble of Tatale and Beans Mix: In a plate, place Tatale in a flat plate, spoon a scopp of bean mix on the Tatale and serve. Can be served as appetizer but it is mostly eaten in the Ghanaian culture as lunch.
7. Asian Culture
- Rice Noodle with tofu soup
Ingredients: 1tbs vegetable oil for deep frying, 4 c vegetable stock, 5 scallions, 1 small onion, 1 yellow bell pepper ( seeded and sliced), 2 celery stalks, 4 kaffir lime leaves, 2 tsp. Thai soy sauce, 1 tsp. Green paste curry, 6 oz wide rice noodles, chopped fresh cilantro.
How to make?
1. Using a sharp knife, cut the tofu into small pieces. Pour the oil into a wok to a dept of 2 inches and heat. Deep fry the tofu until browned. Remove and set tofu on paper towels and set aside.
2. Pour stock into a pan and add the yellow bell peppers, celery, leaves, scallions, onions, soy sauce, curry paste and cook for 5 mins. Add noodles and then simmer for 2-3 mins. Ladle the soup into bowls and serve.
ingredients: non fat milk, oj, corn starch, crushed almonds, sugar, orange blossom water
ingredients: 1 lb kankang (long green leafy veg), 1 lb citao (long green beans), 2 oz toyo mansi, 1.2 slice lemon and lime, 1/2 lb firm tofu marinated, 3 cloves garlic, 1/2 whole onions, 1 whole tomato
directions: crush garlic into fine pieces,and the slice onion into fine pieces. Separate the kangkong veg into small to med pieces. Then cut the citao into about 2-3 inches long. In the frying pan, add 2 T oil. Add garlic, onions and tomatoes. Next add the rest of the veg and 1 oz of Toyo mansi into the frying pan, squesse the line and lemon for seasoning. Finally add the tofu with 1 oz of Toyo Mansi. Make sure all veg are crisp and slightly tender.