International Food Night #1

With all students coming from so many different backgrounds, we decided to host an International Food Night where everyone could have a taste of all the delicisiousness all over the world! 

We also put together a playlist with three songs from each country!

Scroll down to discover all the recipes from the students. 

  • YouTube

Corn Fritters (Bakwan Jagung) – Indonesia

Ingredients:

  • 2 ears of sweet corn, combed

  • 1 pc carrot, shredded

  • 1 tsp Chicken flavour seasoning

  • 3 tbs all-purpose flour

  • 2 pcs shallot, finely chopped

  • 1 pc chicken egg

  • 1 clove of garlic, finely chopped

  • 2 tsp sugar

  • Oil, for frying

 

Instructions:

  1. In a bowl, mix together all of the ingredients (except oil).

  2. Heat oil in a non-stick pan over medium heat. Take 1 ladle of the corn mixture and gently put it in the hot oil. Cook until golden brown.

  3. Remove fritters from the oil and put on tissue paper to remove excess oil.

Spring Rolls - Vietnam

Ingredients:

  • Rice paper

  • For the filling:

    • Ground meat

    • Vermicelli

    • Carrots

    • Bean sprouts

    • Onions

    • Job’s ear

    • Mushroom

    • Eggs

    • Pepper

  • For the sauce:

    • Fish sauce

    • Water

    • Pepper

    • Lime/Vinegar

    • Sugar

    • Chili pepper, garlic (optional)

 

Instructions:

  1. Prepare the ingredients:

  • Soak the vermicelli in water for 10 minutes. Soak the job’s ear in hot water for 20 minutes.

  • Cut the vermicelli into the length of 3cm. Slice the carrots, onions, mushroom, job’s ear into julienne strips.

  1. Mix all the ingredients for the filling well together.

  2. Use the rice paper to wrap the filling into rolls.

  3. Fry the rolls with cooking oil until they turn golden brown.

  4. Make the sauce: Mix the fish sauce, sugar, vinegar and water together at the ratio of 1:1:1:5. Add pepper or chili pepper, garlic to your liking.

Tortilla – Spain   

Ingredients:

  • 3 potatoes (peeled)

  • 6 eggs

  • 1 yellow onion (diced into small pieces)

  • Salt and olive oil (for pan-frying)

Instructions:

  1. Cut the peeled potatoes in small cubes or slices.

  2. In a large and non-stick frying pan, heat the olive oil on medium-high heat. Then carefully place the diced onions.

  3. When the onions start to brown, add the slices potatoes and salt, spreading them over the surface. The oil should almost cover the potatoes. You might need to turn down the heat slightly, so the potatoes do not burn. They must be slowly fried, to become tender and creamy.

  4. Leave the mixture in the pan until the potatoes are cooked, then remove from the pan with a spatula and let cool.

  5. Crack the eggs in a big bowl and beat by hand with a whisk or fork. Pour in the cooled potato-onion mixture and mix it together with the eggs.

  6. Pour the content of the bowl into the frying pan (heated on medium heat). Allow the egg to cook around the edges. The inside of the mixture should not be completely cooked to get a “yummy” omelet.

  7. When the mixture has browned on the bottom, you can turn it over to cook the other side (this is the most difficult step) à Take the frying pan to a sink. Place a large dinner plate upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and let the omelet fall onto the plate.

  8. Now slide the omelet into the frying pan and put it again on the stove. Let the omelet cook for 3 more minutes.

  9. Finally, you only need to slide the omelet onto a plate to serve

 

 

 

Causa – Peru

Ingredients (Serves: 6-8 people):

  • 6-8 yellow potatoes

  • 3 tbsp yellow pepper* paste

  • 2- 3 cans tuna in olive oil

  • ½ cup mayonnaise

  • ¾ cup oil (canola, olive, or grapeseed)

  • Juice of 3-4 limes

  • ½ cup white onions, finely minced 

  • Salt & pepper

  • Parsley to garnish

*South American native pepper

 

Instructions:

  1. Place whole potatoes in a pot of cold water and bring to boil. When they are fork-tender, remove from water, let cool, peel skin, and use a masher to break down potatoes until smooth.

  2. Pour the paste of yellow pepper into potatoes and combine thoroughly until the potatoes develop a yellow tint. Add the lime juice, oil, and salt to season.

  3. For the filling, combine the tuna with chopped onions, salt, pepper, and enough mayonnaise to make it soft and spreadable.

  4. To form the causa, start by spreading out an even layer of the mashed potatoes on the bottom of a casserole dish or a plate. Next, add the filling and on top spread out a final layer of mashed potatoes. 

  5. To finish it, you can garnish the top of the causa with mayonnaise and parsley.

  6. Enjoy!

Tzatziki – Greece

Ingredients (for 500gr):

  • 500gr Greek yogurt

  • 1 cucumber

  • 2 - 4 garlic cloves

  • 2 tablespoons vinegar

  • 4 - 5 tablespoons olive oil

  • salt (to taste)

 

Instructions:

  1. We wash the cucumber, remove the seeds and grate it. Then, we put a bit of salt and let it rest for 5 minutes. After that, we strain it very well and put it in a bowl

  2. We mash the garlic cloves and put them in the bowl with the cucumber, together with the yogurt, vinegar, olive oil and salt

  3. With a spoon, we mix the ingredients well

  4. We put it in the refrigerator until it is time to serve it.

  5. (For serving: If we want, we can decorate it with a bit of olive oil and 1-2 olives)

 

 

Furghes with Peppers (Fergesë me speca) – Albania

Ingredients (for 4 servings):

  • Green and red peppers, half- pound

  • Red tomatoes, one pound

  • Salted cottage cheese or greek feta

       cheese, half-pound

  • Flour, one tablespoon

  • Butter, one quarter-pound stick

  • Virgin olive oil, 3 tablespoons

  • Add salt, black pepper, and chili pepper

       to your taste

Instructions:

  1. Peel the skin of the tomatoes and peppers. 

  2. Dice them the way you like. 

  3. Sauté them in a saucepan for 5-7 minutes only in the olive oil.

  4. In another saucepan, melt the butter.

  5. Add flour, cottage or Feta cheese, and black pepper, salt and chili pepper to taste.

  6. Mix all the ingredients together and place them in saucepan.

  7. Put saucepan in a preheated 350 oven for 15 minutes.

  8. Take out and serve immediately.

Chola Dal (Chickpea Curry) – Bangladesh

Ingredients:

  • 100gr chickpeas (soaked in water overnight)

  • 1 bay leaf

  • 1 cinnamon stick

  • 1 cardamom pod

  • 1tsp cumin seeds

  • 2 onions (chopped)

  • 1tbsp ginger-garlic paste

  • 2 red chillies (chopped)

  • 2 tomatoes (chopped)

  • 1tsp red chilli powder

  • 1 pinch turmeric

  • 1tsp garam masala powder

  • 2 stalks coriander leaves (chopped)

  • 1tbsp mustard oil

  • Salt- as per taste

  • 1 lemon

 

Instructions:

  1. Boil the soaked chickpeas in the rice cooker for the duration of 5-7 minutes on medium flame. Drain away the water and keep aside.

  2. Heat oil in a pan and season it with bay leaf, cinnamon stick, cardamom and cumin seeds.

  3. Add half the onions and sauté for 2-3 minutes on low flame. Then add the red chillies.

  4. Cook for 2 minutes and then add the ginger garlic paste. Stir well and cook for another 3-4 minutes.

  5. Then add the boiled chickpeas and tomatoes. Sprinkle salt, turmeric, red chilli powder and garam masala powder.

  6. Stir the simmering gravy and cook on low flame for 12 minutes.

  7. When the gravy starts to condense, it is done. Finally squeeze a lemon into it and garnish as you like.

 

 

 

Fried Rice – Indonesia

Ingredients:

  • 2 cups of grain rice

  • 3 cloves of garlic, thinly sliced

  • 2 small onions, thinly sliced

  • 2 medium eggs

  • 2 sausages, sliced

  • 3 tablespoon of sweet soy sauce

  • ¼ tablespoon of salt

  • 1 tablespoon of chili sauce

  • 2 tablespoon of vegetable oil

Instructions:

  1. Cook the rice, then dry it in normal temperature

  2. Stir fry thinly sliced garlic and onions with vegetable oil until fragrant

  3. Add eggs, scramble it, then add sausages and cook it

  4. Add rice, mix it with the ingredients on the pan

  5. Pour sweet soy sauce, stir it until heated through and the colour is even

  6. Season with salt and chili sauce, stir it

Notes:

  • Cold rice is important in making fried rice

  • You can use sweet soy sauce, salt and chili sauce according what you want

  • You can add vegetables or any other meat (chicken, beef)

 

 

 

Galushki – Ukraine

Ingredients:

  • 5 cup Flour

  • 4 Eggs

  • 1 cup Lukewarm Water

  • 150 g Butter

  • 1 lb Fresh Mushrooms

  • 1 Onion

  • 1 cup Bacon pieces

  • 3 tbsp Butter for topping

  • Oil

  • Salt & Pepper to taste

 

Instructions:

  1. Place all the flour in a large bowl. Make a little well in the middle. Place whisked eggs, water and melted butter into it. Work with a fork to form the dough. You can finish it up by hand.

  2. Divide the dough into eight even pieces. On a floured surface, roll each piece into a long string. Dice each string into small pieces.

  3. At this point you can cook the dumplings or leave them in a freezer for next time.

  4. Bring a pot of salted water to a boil. Throw in dumplings and cook them until they float to the top.

  5. Dice mushrooms and sauté them in an oiled skillet for about 5 minutes. Add in onions and continue cooking until softened. Season them with salt and pepper.

  6. Stir in bacon pieces and butter, cook for another 5 minutes. Place dumplings into a non-stick skillet, add in sautéed mixture and butter. Cook until they turn golden brown.

  7. Serve immediately.

 

 

Pannenkoeken (Dutch pancakes) – The Netherlands

Ingredients (12 pancakes):

  • 250 g all-purpose flour

  • 500 – 600 ml milk

  • 3 medium-large size eggs

  • Butter to bake

  • Toppings to taste: E.g. apple slices with

       cinnamon, shredded Gouda cheese,

       bacon/pancetta

  • Powdered sugar to serve

  • Syrup to serve

 

Instructions:

  1. Add the flour to a bowl and make a small well in the middle, add the eggs and mix everything with a whisk.

  2. Add half of the milk (300 ml) and mix until a smooth batter.

  3. Mix in the rest of the milk and stir well. The batter should be quite liquid, so if necessary, add a little bit of extra milk. This can also be done along the way. 

  4. Using a flat baking pan, heat up a little bit of butter and add the batter to the pan using a ladle.

  5. When adding toppings: add apple and/or bacon before pouring batter; cheese can be added just after the batter.

  6. Serve warm and with powdered sugar and syrup to taste.

Tip: to keep the pancakes warm, put a pot with boiling water on the stove with a plate on top and stack the pancakes on that plate with a lid.

Tarte Pastel de Nata – Portugal

Ingredients:

  • For the dough:

    • 150gr of caster sugar

    • 75gr of butter (melted)

    • 1 egg yolk

  • For the filling:

    • 7 spoons of caster sugar

    • 2 spoons of corn starch

    • 4 egg yolks

    • 0,5L of half-skimmed milk

    • Zest of 1 lemon

    • Vanilla sugar to taste (1-2 packets)

    • 1 cinnamon stick

 

Instructions:

  1. Mix all the ingredients for the dough until homogenous

  2. Cover the pie tin (removable bottom) with the it

  3. Pre heat the oven on medium heat (180°C)

  4. Mix all the ingredients for the filling in a pot over low heat until it thickens.

  5. Pour the mixture on the tin

  6. Put it in the oven until golden brown.

  7. Serve warm with ground cinnamon on top

 

 

Brigadeiros – Brazil

Ingredients:

  • 250gr sweet condensed milk

  • 3 tbsp cocoa powder

  • 2 tbsp butter

  • Chocolate sprinkles

 

Instructions:

  1. In a small pan add one can of sweet condensed milk, 3 tbsp of cocoa powder and 2 tbsp of butter. 

  2. Bring the pan to the stove and heat it at low heat mixing it constantly.

  3. At some point, the mix will change its aspect to something thick and the colour to dark brown, the secret is that you will be able to see the bottom of the pan while stirring.

  4. Move the brigadeiro to a plate or bowl and let it chill (you can put it at the refrigerator to speed the cooling time, it usually takes 40 mins).

  5. After it is cold spread some butter in your hand and make little balls with the brigadeiro (usually half of a tbsp)

  6. roll them in chocolate sprinkles (they need to be smooth).

  7. If you want place them in small paper candy cups.

  8. Enjoy!

Filipino-Style Fruit Salad – Philippines

Ingredients:

  • Canned Fruit Cocktail

  • All-purpose Cream

  • Condensed Milk

 

Instructions:

1. Drain the canned fruit cocktail and transfer

contents to a bowl.

2. Add the all-purpose cream to the fruit cocktail until all fruits are covered.

3. Add condensed milk until the desired sweetness level. 

Quesadilla – Guatemala

Ingredients

  • 5 oz of butter

  • 6 oz of sugar

  • 3 eggs

  • 6 oz of parmesan cheese

  • 1 teaspoon of vanilla essence

  • 2 oz milk

  • 4 tablespoons of cream

  • 2 teaspoons of baking powder

  • ½ cup of rice flour

  • ½ cup of wheat flour

 

Instructions:

  1. Cream the butter with the sugar.

  2. Once the cream forms add the eggs, one by one.

  3. Add milk, cream and vanilla.

  4. Mix slowly and add Parmesan cheese.

  5. Mix the flour with the baking powder and add it slowly to the previous mixture.

  6. Once the mixture is homogeneous, place in a baking plate (previously greased) and cook for 35 minutes at 250ºC.

Salchichón de chocolate – Uruguay

Ingredients:

  • 200g Maria vanilla biscuits (crunchy)

  • 100g unsalted butter

  • 3tbsp cocoa powder

  • 2tbsp powdered sugar

  • 3 eggs

Instructions:

  1. Crumble the biscuits coarsely. They have to be quite big, so use your hands to do this and not the blender.

  2. Cream the butter and sugar together and add them to the crushed biscuits.

  3. Gradually, and one by one, add the eggs.

  4. Add the cocoa powder and mix until the mixture becomes perfectly homogeneous.

  5. Cut two large pieces of parchment paper, or wax paper, and divide the mixture between the two pieces.

  6. Tightly roll the chocolate mixture into a tube. Twist the ends of the paper and tie each end with a string.

  7. Refrigerate for at least 2 hours or overnight.

Torrijas – Spain

Ingredients:

  • 1,5L of milk

  • 2 cinnamon sticks

  • 5 tbsp of sugar

  • 1 tsp of lemon zest

  • Around 10 slices of bread of 2 cm

  • 2 eggs

  • Olive oil

  • Cinnamon powder

 

Instructions:

  1. Heat the milk with the cinnamon sticks and the of sugar. Add the lemon zest.

  2. Leave it for around 30 minutes, heating but without boiling.

  3. Check that the milk is sweet, if you want you can add more sugar.

  4. Then leave it to cool down.

  5. When the milk is cool, put inside the bread slices so that all are inside the milk. Leave them for some hours (they can also stay overnight).

  6. When the bread slices are well soaked, take them out of the milk and leave them to rest in paper towels to absorb excess of milk.

  7. Beat the eggs and dip the slices one by one in the beaten egg.

  8. Then fry with abundant olive oil.

  9. Decorate the torrijas with sugar and cinnamon. 

Tiramisu - Italy

Ingredients:

  • 200 mL brewed espresso or very strong coffee, at room temperature

  • 3 eggs

  • 50 grams icing sugar

  • 500 grams mascarpone cheese

  • 20 mL milk

  • 500 grams Savoiardi Italian ladyfingers

  • Cocoa powder for dusting

 

Instructions:

  1. Prepare coffee.

  2. Vigorously whisk 3 egg yolks and mascarpone. To make this step easier, use a handheld electric mixer at medium speed. Add the sugar and whisk the mixture. Add the milk so that the mixture becomes creamy.

  3. Whisk the egg whites with a pinch of salt, then gently incorporate them into the yolk-mascarpone mixture.

  4. Spread one third of the mascarpone filling over a square dish, dip half of the ladyfingers very quickly (for few seconds) into the coffee, and distribute them to form a first layer (you might find that you need to break a few into pieces to fit them in the dish).

  5. Spoon another third of the mascarpone filling over the lady fingers and spread into a layer. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.

  6. Spoon remaining mascarpone mixture over ladyfingers. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.

  7. When ready to serve, dust with more cocoa powder. Leave out at room temperature about 20 minutes before serving.

This site was designed with the
.com
website builder. Create your website today.
Start Now