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Lab Topic: Southeast Asia and Pacific

Recipe Name: Thai Iced Tea


Date: March 26, 2017
Yield: 8
Station Number: 7

Portion Size: 8 oz Station Members: Brianna and Alicia

AMT UNIT INGREDIENTS PROCEDURE


1. Boil the water in a medium saucepan
12 Bags Black tea or red Thai tea 2. Remove the pan from the heat. Place
the tea bags, star anise, and cloves in the
water, and make sure they are completely
2 fresh Star Anise submerged. Steep for 10 minutes.
3. Remove the tea bags, star anise and
3 whole cloves cloves with a large spoon or strainer.
4. Add the sugar and stir until it is
completely dissolved.
2 Tbsp Sugar 5. Let the tea cool to room temperature
6. Fill glasses with iced cubes, fill each
class full, add one tablespoon of
10 Cups water sweetened condensed milk to each glass.
Stir to combine.
7. Enjoy.
Cup Sweetened condensed milk

Lab Topic: Southeast Asia and Pacific


Recipe Name: Vegan Summer Rolls with Orange and Soy Dipping Sauce
Date:March 26, 2017
Yield: 8
Station Number: 6

Portion Size: 1 spring roll Station Members: Jessica and Melissa

AMT UNIT INGREDIENTS PROCEDURE


1. To make the dipping sauce, place the
2 orange juice in a pan on a low heat for 7-
pack 20 inch Rice wrappers (need 8 rice wrappers) 8 minutes so it reduces by about 2/3rds.
Take off the heat and mix with the soy
sauce. Place in a small bowl and set
2 Cucumbers aside to cool.

2 Avocados 2. Take the cucumber and slice into thin


strips using a julienne peeler or sharp
knife. Only cut the outer flesh of the
16 French Radishes cucumber discarding the more watery
core.

75 grams Watercress 3. Halve and peel the avocado, remove


the stone and slice lengthways in half
inch slices. Slice the radishes
2 bunches Fresh dill (washed)
lengthways.
Dipping sauce ingredients:
4. Dunk one rice paper in the bowl for 5
seconds. Give it a shake to get rid of
2 Oranges (juiced) excess water and lay on a clean
chopping board.

5 Teaspoon Soy sauce 5. Near one of the edges of the paper,


place a handful or two of watercress,
tearing any larger clumps into smaller
sections.

6. Next, place 2 or 3 slices of avocado


on top of the watercress. Take a few
sprigs of dill, and using scissors, chop
finely over the avocado and watercress
and season with salt and pepper.

7. Fold the near edge of the wrapper over


its contents and fold both sides into the
middle and roll up.

8. Serve with the dipping sauce.


Lab Topic: Southeast Asia and Pacific


Recipe Name: Chicken Long Rice
Date:
Yield: 6 servings
Station Number: 2

Portion Size: Station Members: Heather and Jeanne


AMT UNIT INGREDIENTS PROCEDURE
1.Smash ginger and garlic with flat side of
3 Pieces Fresh ginger (1/4 inch thick peeled and sliced) heavy knife, combine with chicken broth
and 3 cups of water in a heavy saucepan.
Simmer, uncovered for 5 mins.
2 Garlic cloves
2.Remove skin and excess fat from
4 oz Long rice (bean thread) noodles chicken thighs, and add to broth mixture
with salt. Simmer uncovered until chicken
is cooked, about 25 to 30 minutes.
2 Cups Low-sodium chicken broth
3. While that is cooking, soak mushrooms
in 2 cups of boiling hot water in a bowl for
3 Cups water 15 minutes. Then, drain and thinly slice,
discarding stems.
1 Tsp salt
4. Transfer chicken with a slotted spoon to
a cutting board. Shred meat into inch
6 Dried Shiitake mushrooms thick pieces. Skim fat from broth, and
discard ginger/garlic.

2 Cups Boiling hot water 5. Stir mushrooms and noodles into broth
and simmer, uncovered, until noodles are
translucent about 6 minutes.
3/4 Lbs Chicken thighs (w/bone)
6. Cut greens of scallions into 1 inch
6 Scallions pieces and stir into broth along with
chicken.

7. Simmer, uncovered, until noodles have


absorbed most of broth about 2 minutes.

8. Serve!

Lab Topic: Southeast Asia and Pacific


Recipe Name: Champorado (Filipino Chocolate Rice Pudding
Date:
Yield: 6 March 26, 2017
Station Number: 4

Station Members: Chloe, Lauren, and


Portion Size: Lauren
AMT UNIT INGREDIENTS PROCEDURE
1. Create a double boiler by a filling a pot
6 Oz Bittersweet chocolate, coarsely chopped with 2 inches of water and bringing it to a
simmer over medium-low heat. Place
chocolate in heatproof bowl and set it over
1 Cup Short grain sweet rice (sticky rice) the pot, (Dont let water touch chocolate!).
Stir continuously until the chocolate is
5 Cups Water completely melted and smooth. Remove
from heat and set aside.

1/3 Cup Granulated sugar 2.Place the rice in a fine-mesh strainer


and rinse it under cold water until the
water runs clear. Transfer the rice to a
Cup Evaporated milk medium saucepan, add the measured
water, and bring to a boil over medium
heat. Reduce the heat to low and simmer,
stirring occasionally, until the rice is tender,
and the mixture thickens, about 15
minutes.

3. Add the sugar, and melted chocolate to


the rice, whisk to combine, and return to a
simmer. Continue to simmer, stirring
occasionally, until the sugar has dissolved,
about 2 to 3 minutes. Remove from the
heat and set aside until the pudding has
cooled slightly but is still warm, about 45
minutes.

4. Spoon into bowls to serve, and drizzle


each with evaporated milk!

Lab Topic: Southeast Asia and Pacific


Recipe Name: Breadfruit Chips/ Fries Traditional Hawaiian Recipe
Date:
Yield: 6 servings March 26, 2017
Station Number: 5

Portion Size: Station Members: Kate and Emily

AMT UNIT INGREDIENTS PROCEDURE


1. Wash and peel the breadfruit.
4 Medium mature green Breadfruits 2. Slice breadfruit as thinly as possible.
3. Heat the oil in a deep, heavy pan.
4 Pints Oil to fry 4. Add the breadfruit slices, a few at a
1/2 Tsp Salt time, and cook until golden.
5. Remove from oil, and drain excess oil
on paper towels.
6. Sprinkle lightly with salt, then serve.

Lab Topic: Southeast Asia and Pacific


Recipe Name: Breadfruit Chips/ Fries Healthy alternative to Hawaiian Recipe
Date:
Yield: 6 servings March 26, 2017
Station Number: 5

Portion Size: Station Members: Kate and Emily

AMT UNIT INGREDIENTS PROCEDURE


4 Medium mature green breadfruit 1. Wash and peal breadfruit.
2. Slice breadfruit as thinly as possible.
Tsp Salt 3. Preheat oven to 350 until golden.
1/2
4. Remove from oven and sprinkle lightly
with salt, then serve.

Lab Topic: Southeast Asia and Pacific


Recipe Name: Island-style Fried Rice
Date: March 26, 2017
Yield: 6 servings
Station Number: 1

Portion Size: Station Members: Alison and Samantha

AMT UNIT INGREDIENTS PROCEDURE


1. Bring the rice and water to a boil in a
1 1/2 Cups Uncooked Jasmine Rice saucepan over high heat. Reduce heat
to medium-low, cover, and simmer until
3 Cups Water the rice is tender, and the liquid has
been absorbed, 20 to 25 minutes. Let
2 tsp canola oil the rice cool completely.
12 oz SPAM
1/2 cup Sliced Chinese sweet pork sausage (lup cheong) 2. Heat 2 teaspoons of oil in a skillet over
medium heat, and brown the luncheon
3 Eggs, beaten meat and sausage. Set aside, and pour
the beaten eggs into the hot skillet.
2 Tsp canola oil Scramble the eggs, and set aside.
8 oz Canned pineapple chunks, drained
3. Heat 2 tablespoons of oil in a large
1/2 cup Chopped green onion nonstick skillet over medium heat, and stir
in the rice. Toss the rice with the hot oil
3 Tsp Oyster sauce until heated through and beginning to
brown, about 2 minutes. Add the garlic
1/2 tsp Garlic powder
powder, toss the rice for 1 more minute to
develop the garlic taste, and stir in the
luncheon meat, sausage, scrambled eggs,
pineapple, and oyster sauce. Cook and stir
until the oyster sauce coats the rice and
other ingredients, 2 to 3 minutes, stir in the
green onions, and serve.

Lab Topic: Southeast Asia and Pacific


Recipe Name: Mango/ Tropical Fruit Salad
Date: March 26, 2017
Yield: 14
Station Number: 3

Portion Size: Station Members: John and Jonathan

AMT UNIT INGREDIENTS PROCEDURE


1. Wash and prepare all fruits.
2 Ripe mangoes 2. Peel and remove seeds from papaya.
3. Remove skin from mangoes and
1 small ripe papaya pineapple.
1 small ripe pineapple 4. Peel banana.
5. Scoop out watermelon.
1/4 cup Fresh lime juice 6. Scoop flesh out of passion fruits.
7. Peal orange.
2 ripe bananas
2 passion fruits 8. Chop all fruits into small cubes and mix
together in a bowl.
1 orange 9. Add lime juice and coconut meat.
1 cup grated coconut 10. Mix well and serve after chilling.

1/2 watermelon