phnom penh fusion
favourite recipes from the ispp parent community organisation
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acknowledgements First of all, thank you for your support in buying phnom penh fusion. The proceeds raised from the sale of this publication will be used for Parent Community Organisation (PCO) events and to support the International School of Phnom Penh’s (ISPP)’s Primary Organisations. These organisations are: Friends International, Happy Football Cambodia, Cambodia Teacher Training Project, and Tabitha Housebuilding. This whole project is only possible because of the parents and students who submitted recipes. Thank you for taking the time to do this. Lastly, thank you to Loretta Molloy, mum of Sienna and Samuel and to my very own mother in Australia, Judith Densley, who took the time to proofread the recipes. We all fully appreciate how important meal times are for our families and hope you enjoy the delicious recipes. As the editor and designer of phnom penh fusion, any mistakes that remain are entirely mine. belinda jones I chair I parent community organisation (pco)
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soups & salads
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mains
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desserts
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treats
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conversions
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on the side sausage rolls persian jewelled rice (v) gim-bap (korean style sushi) carrot-cabbage chutney (v) dill cheddar beer bread (v) humitas (steamed fresh corn cakes) (v) ginger lemonade (v) energy balls (v) chinese dumplings vegemite scrolls (v) pudhina kulir chaaru (mint cooler) (v) bánh khọt (mini savory pancakes) dried cranberry and pear chutney (v) tuna salad muffins arepas stuffed with cheese (v) payaru dosai (lentil pancakes) (v) baechu-kimchi (v) chicken wing dip (v) empanadas
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“You can never go wrong with these sausage rolls as a snack, lunch or party food and you can decide how big or small you want them to be. Make sure you have heaps of tomato sauce (ketchup) to go with them. Sometimes I add curry powder or chilli powder for an extra bite!“
sausage rolls 1 pkt frozen puff pastry* 1 kg sausage mince** 1 cup bread crumbs 2 tbsp parsley 1 carrot/zucchini, grated salt & pepper to taste 1 egg 1 onion, chopped finely tomato sauce (ketchup) to combine (I add some Worcestershire sauce or BBQ sauce) 1 beaten egg white or milk sesame seeds
Preheat oven to 180°C. Set aside pastry, egg white and sesame seeds. Combine all remaining ingredients in a large bowl and mix well to combine. Cut the pastry sheets into 3 and spread the mixture down the middle. Dampen one edge of the pastry with water and fold the pastry over to join. Cut into serving size and place on an oven tray, seam side down. Glaze with beaten egg white or milk, sprinkle with sesame seeds and bake for 20 minutes or until golden brown and cooked through. Serve with tomato sauce (ketchup) for dipping. *Frozen puff pastry sheets are usually unavailable here but fresh pastry can be ordered from Comme de la Maison on Street 57. **Sausage mince is also unavailable however I use a combination of beef and pork mince and get them to mince it really finely. Mince can be bought at Dans Meats on Street 214
recipe I loretta molloy I mum of samuel & sienna 8
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“My father is from Iran and this dish is also known as Persian Wedding Rice since it is served at weddings; I have made it for International Day back in the States when celebrating fellow co-workers’ heritages.”
persian jewelled rice 1lb basmati rice ½ cup dried barberries (or currants), thinly sliced ½ cup almonds, thinly sliced ½ cup pistachios, thinly sliced ½ cup black or golden raisins ½ cup orange marmalade/peel, thinly sliced 2 tsp saffron 6 tbsp butter 4 tbsp sugar water salt & pepper serves 8-10
Dissolve the saffron threads in 4 tablespoons of boiling water and set aside to soak. This will go on top of the rice once the rice is prepared and ready to be served. Place the basmati rinse in large bowl and fill with water. Wash 2-3 times by draining water and fill the bowl with water again. The last time you fill the bowl with water do not drain/wash and add salt. Set aside for 2-3 hours. Fill a non-stick pot with water half way and bring to boil. Drain salt water out of bowl and add basmati rice to boiling water pour 1 tablespoon of olive oil and continue to boil for about 10-15 minutes. In another pan, melt butter (leaving 2 tablespoons aside) and add sugar and heat until dissolved. One by one start to add barberries, almonds, pistachios, and raisins side by side so they don’t touch. If needed, use two pans. This is important for the presentation later on. Cook on low heat just to heat each item. Warm marmalade or orange peal in microwave for short time on low heat. Drain rice in strainer. Place pot back onto medium heat and add the half of remaining olive oil to the bottom of the pot. Add drained rice back to pot and add the remainder of olive oil on top of rice. Cover the lid of the pan with a cloth and cover the pan tightly. On medium heat, cook rice for about 30-45 minutes or until rice is completely cooked and soft and a golden rice crust form at the bottom of the pan.
Make sure you don’t overcook the rice or burn the bottom crust. Monitor rice at this point. Once rice is cooked place, carefully ladle into a large serving tray. With a spoon or ladle, start adding the saffron mixture to rice in horizontal or vertical pattern. Then one by one add barberries, almonds, pistachios, raisins, and orange peel in a similar vertical/horizontal pattern so every ingredient on top of the rice is lined up side by side. The presentation of this rice is extremely important for Persians as this is usually served to large groups at celebrations i.e. engagements and weddings therefore depending on creativity the rice can become very beautifully designed. In a small pan melt additional butter. Pour over the rice, you can also use some extra virgin olive oil. This gives the additional “jewelled” look. Serve immediately with cooked chicken breast, leg or thigh.
recipe I cherene scherbinske I mum of carolyn 10
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“Gimbap is Korean style sushi and is considered one of the most popular and nutritious Korean meals. It consists of rice and strips of vegetables, egg, and meat, rolled in laver (dried seaweed) and then sliced. This is a popular snack or lunch that can be made with infinite variety of ingredients using different kinds of meat and/or vegetables. Popular types include bulgogi, spinach, pickled radish, and eggs.”
gim-bap (korean style sushi) 1 bunch spinach, steamed 2 carrots, cut in long thin strips 1 yellow pickled radish, cut in long thin strips 2 tbsp vinegar 1 tbsp sugar 1 piece thick sliced ham, cut in long thin strips and fried 1 egg, fried like omelet and cut in long thin strips 3 cups of cooked rice 1 tbsp sesame seeds 2 tsp sesame oil 1 packet roasted seaweed sheets
Stir-fry carrots with salt and pepper, mix radish with vinegar and sugar and mix rice with the sesame seeds and sesame oil. Place one seaweed sheet on a bamboo sheet. Put rice on half of the sheet and add 2 pieces of spinach, 1 carrot strip, 1 radish strip, 1 ham strip, 1 egg strip on top of rice. Roll in a log and squeeze tight. Place a little sesame oil in your hands and rub it on the seaweed roll. Put a little sesame oil on knife to cut the roll.
recipe I ha eun (sarah) kim I grade 11 student 12
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“This dip has a healthy vegetable base and is a colourful one too. It suits well with Dosais or South Indian Pancakes and could serve as a mix with cooked rice.“
carrot-cabbage chutney 1 carrot, grated or chopped into small pieces ¼ cabbage, chopped 1 onion, chopped 4 cloves garlic, skinned 3 red chillies 3 tbsp bengal gram (chickpea flour) small piece tamarind salt 2 tsp oil for frying
Heat the oil in a pan, and roast the bengal gram till golden. Add the chillies, garlic cloves and onion and fry until onion becomes opaque. Add the chopped cabbage and carrots and cook until cabbage is tender. Turn off the heat and let the mixture cool. In a blender, add the cooled mixture with tamarind and salt, add water if necessary and blend it to a smooth paste. To make the seasoning, heat oil in a small pan and add the mustard seeds and let them pop. Add dehusked black gram and when it becomes golden, add the curry leaves. Combine the mixture and seasoning.
seasoning 2 tsp oil ½ tsp mustard seeds ½ dehusked black gram (split urad bean) a few curry leaves serves 4 recipe I subbulakshmi muthukumar I mum of angavai 14
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“There is nothing better than fresh bread right from the oven. When the bread is warm, chewy and literally melts in your mouth. This cheddar dill beer bread is incredibly easy to make and can be prepared in under an hour! No kneading or yeast required.”
dill cheddar beer bread 3 cups all-purpose flour 1 (scant) tbsp sugar 1 heaped tbsp baking powder 1 tsp salt 2 tsp dried dill weed 1 cup sharp cheddar, finely grated 12oz beer (alcoholic/nonalcoholic) 2 tbs butter, melted (optional)
Preheat oven to 350°F. Grease bread pan with margarine and set aside. In a large bowl, whisk together dry ingredients: flour, sugar, baking powder, and salt. Add dill weed and cheddar. Slowly stir in beer and mix just until combined. (Mixture will be pretty thick.) Spread dough into greased bread pan and smooth the top. Bake for 45 minutes. Optional: Brush bread with melted butter 10 minutes before baking time is up. Let the bread rest for 10 minutes before removing from pan. Cool an additional 10 minutes before slicing. Serve in thick slabs slathered with butter. Variation Jalapeno Cheese Beer Bread Omit dill and substitute ⅓ cup (or to taste) chopped jalapeno peppers (from a jar). Mix into dry ingredients with shredded cheddar prior to adding beer. Perfect pairing with homemade chili.
recipe I elizabeth boname I mum of nicholas and lauren 16
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“Humitas are savory steamed fresh corn cakes made from a mixture of corn, cheese and eggs which are placed inside corn husks and steamed. Humitas are hard to translate, if you’ve ever had an humita you know what it is, but to describe them to someone who’s never had them before is a little bit complicated.”
humitas corn husks, dried or fresh 1 14oz can of whole corn kernels, drained 1 14oz can of creamed corn 1 egg 1 tbsp white sugar 1 tsp baking powder 3 cups grated or shredded mozzarella cheese 1-2 cups cornmeal
Boil the corn husks until pliable. Then turn heat off to cool completely. In a blender or food processor, add in the drained corn kernels, creamed corn, and egg. Puree until smooth. Pour the mixture in a big bowl. Stir in the white sugar, baking powder and mozzarella cheese. Add in cornmeal a cup at a time until the mixture becomes thick. Spoon about a ¼ cup of the corn mixture into 2 to 4 overlapping corn husks. Carefully fold into a packet and tie each one with twine. Cover each humita packet with aluminum foil so there is no leakage. Set up a steamer and steam humitas for an hour, then let cool for 10 minutes before serving.
recipe I jhezabeth lozano hidalgo I secondary teacher 18
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“A refreshing alternative to shop-bought soft drinks, perfect for those hot sticky days!”
ginger lemonade 2-4 inches of ginger 8 cups of water ½ cup of lemon juice ⅓ cup of sugar
Peel and thinly slice the ginger root. In a small saucepan, combine 1 cup of water with sugar. Stir to dissolve the sugar. Add the slices of ginger root. Bring to a boil. Simmer for a minute or so. Remove the pan from the heat. Allow the ginger to steep in the liquid for about an hour. Strain the mixture. In a pitcher, combine the ginger syrup with the lemon juice and cold water. Add sugar to as per your taste.
recipe I sita ljungholm I mum of pavan, mia-dévi & nayan 20
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“These energy balls are full of vitamins, minerals, and natural compounds that are perfect for providing a quick boost of energy.”
energy balls ½ cup unsweetened shredded coconut ½ cup sunflower seeds 4 dates, pits removed 2 tbsp coconut oil 2 tbsp dark chocolate chips 2 tbsp dried cranberries or other dried fruit
Add the shredded coconut, sunflower seeds and dates to a food processor. Blend until finely chopped. Pour in the coconut oil and add the dark chocolate chips and blend until the oil is incorporated into the mixture. Stir in the dried cranberries. Form into approximately 1½ inch balls. Refrigerate until hardened (which should take only 5 to 10 minutes). You can eat them straight away but just keep in mind that they will not harden until they are in the fridge for a few minutes!
recipe I belinda jones I mum of charlotte & gabriella 22
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“Common Chinese dumplings generally consist of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish.”
400g ground chicken or pork 5 to 6 shiitake mushrooms, chopped 3 cloves garlic, minced 1 thumb-size piece galangal/ ginger, grated 3 spring onions, sliced 2 tbsp fish sauce 2 tbsp soy sauce ½ tsp white pepper* 1 egg The dipping sauce ¼ cup soy sauce 1 tsp dark soy sauce 1 tsp sesame oil 1 tbsp fish sauce 2 tsp sugar squeeze of fresh lime juice fresh-cut chilies or ½ tsp of cayenne pepper (optional) 1 pack of round dumpling wraps banana leaves for lining the steamer serves 4–5 24
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chinese dumplings Prepare the steamer (I use a traditional bamboo steamer set over a pot of boiling water, but you could also use a colander with a tight-fitting lid). Line your steamer with banana leaves if you have them as the leaf will not stick to the dumplings, or place the dumplings on a small greased plate inside the colander. Place the first 8 ingredients in a food processor and blitz to create the filling or simply stir all 8 ingredients together in a mixing bowl until well blended. Lay out 6 to 8 wonton wrappers on a clean working surface. You will also need a small dish of water. Spoon a little of the filling in the middle of each wrapper, then dip your fingers in the water and run them around the outside of the wrapper to moisten it. Bring the sides of the wrapper up over the filling and press together to seal. If it doesn’t seal, moisten the edges with a little more water. Pinch along the seal to create a decorative edge (see picture). Gently push down on the top of the dumpling to make it “sit”. Set the finished dumplings on a plate dusted with a little cornstarch or flour. Steam the dumplings, or cover and refrigerate up to 3 hours (for more makeahead instructions, see below). Place dumplings in steamer and steam on high heat for 15 to 20 minutes. While dumplings are steaming, stir the dipping sauce ingredients together. Do a taste test, adding more lime juice if too salty for your taste, or more sugar if you’d prefer it sweeter.
When dumplings are cooked, remove from the steamer and serve immediately with the dipping sauce on the side. For chewier dumplings (goyza/ potsticker style), set a frying pan over medium heat with 1 tablespoon of oil. Briefly fry the steamed dumplings to brown the bottom and sides. Note that they will brown very quickly (and also burn quickly). This step only takes a few extra seconds and makes the dumplings extra delicious. Make ahead instructions: If serving company, I recommend steaming the dumplings ahead of time (up to 1 day). Then cool, cover, and place in the refrigerator. When your company arrives, re-steam on high heat for 5 minutes and serve. Leftover cooked dumplings can also be frozen. *Can be substituted with ¼ teaspoon of black pepper.
recipe I huixian he I secondary teacher on the side I phnom penh fusion
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“Scrolls are always a popular lunch box filler - and your kids will love these savoury scrolls filled with cheese and vegemite. Vegemite is an iconic Australian spread made from leftover brewers’ yeast extract with various vegetable and spice additives.”
vegemite scrolls 3 cups self-raising flour pinch salt 50g butter 375ml milk 1-2 tbsp Vegemite* 200g grated tasty cheese makes 10
Preheat the oven to 220ºC. Sift flour and salt into a bowl then rub through butter. Stir in enough milk to make soft dough. Knead gently on a lightly floured surface, and then roll to form a 40cm x 25cm rectangle. Spread the Vegemite over the dough. Sprinkle over ¾ of the cheese. Roll up along the long side to enclose the cheese. Cut 10 x 4cm pieces from the roll and place close together, cut side up on a greased baking tray. Sprinkle with the remaining cheese. Bake in a hot oven for 15-20 minutes or until cooked and golden. *Can be found at Bayon and Thai Hout Supermarkets.
recipe I alison stanton I mum of lachlan & grace 26
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“This drink is truly a chiller, can’t stop with a single glass! It gives an instant soothing feeling in the scorching humidity.”
pudhina kulir chaaru (mint cooler) 3½ cups fresh mint leaves 500ml water 250g sugar 3 tsp grated ginger ¼ cup lemon juice
The concentrate Clean and wash mint leaves and peel, wash and mash ginger coarsely. Heat the water and sugar in a pan, once it has come to the boil, turn of the heat. Immediately add the mint leaves and ginger, mix and cover the pan with a tight fitting lid. Let cool for 3 hours. Add the lemon juice, strain the mixture and store the concentrate in the fridge for up to 1 week. The drink Add crushed ice or ice cubes to your glass, fill a ⅓ with the concentrate and top up with water. Quantities of ingredients can be changed based on personal taste. Always add lemon juice when concerntrate has cooled.
recipe I subbulakshmi muthukumar I mum of angavai 28
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1 cup of rice flour 2 cups of coconut milk ½ tsp salt ½ tsp turmeric 10 fresh shrimps, boiled & cut in half if they are large 100g pork belly, cleaned, boiled & sliced thinly 50g mung beans, skin removed, soaked, steamed and mashed 100g dried shrimp, ground finely 1 cup spring onions, sliced and cooked in oil dipping sauce sliced carrot and white radish which has been soaked in salt and vinegar vegetables basil bean sprouts lettuce
“Bánh khọt are one of the most popular dishes from the Southern area of Vietnam. We usually eat these pancakes with vegetables and sweet and sour sauce. The preparation of this dish is not difficult however, time and patience are required. To create this delicious dish, the most essential thing is fresh ingredients: fresh shrimps, and fresh vegetables. The dipping sauce is also important to create the particular flavor for this dish.”
bánh khọt (mini savoury pancakes) Mix the rice flour, coconut milk, salt and turmeric together and let rest for 15 minutes. Heat up Bánh Khọt mold on cooking stove. Grease the mold with cooking oil, pork lard is the best to use. When mold is hot, scoop a spoon of the batter into each mold. When the crust is golden brown and crispy, add topping. Include a little bit of everything; shrimps, pork meat, mung beans, a little dried shrimp and sliced spring onion mixture. Use small and flat spoon to take the pancakes out. Serve the pancakes with the vegetables and dipping sauce. *You can find this mold at the Orussey Market.
equipment bánh khọt mold, a metal pan with 1½ inch round cupcake like molds* recipe I lee abrams I mum of helen, james & alex 30
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“No holiday dinner would be complete without a relish or chutney, and this one made with pears and cranberries is especially nice.”
dried cranberry and pear chutney 1 large onion, chopped 3 tbsp minced fresh ginger, or 1 heaping tbsp dried ginger ¾ cup apple cider vinegar scant ¾ cup sugar (use a full ¾ cup if you use fresh cranberries, less if you use dried) ¾ cup orange juice 2 cloves garlic, pressed ½ tsp each: cinnamon, ground coriander, pepper ¼ tsp each: mace or nutmeg, ground cloves, salt several drops of cayenne pepper, to taste 4 large pears, diced (do not peel) 2 bags (12oz each) fresh cranberries, or 12oz (total) dried cranberries
In a large nonreactive saucepan, combine all ingredients except the fruit. Bring to a boil. Reduce heat to medium and cook for 5 minutes. Add the pears, and cook until soft but not disintegrated, 5-8 minutes, depending on the firmness of the pears. Add the cranberries, and cook, stirring frequently, over low-medium heat until the mixture has the consistency of thick jam (at least another 20-30 minutes). Let cool to room temperature, pack into jars with close-fitting caps, and refrigerate. Will keep for three months or more in the refrigerator.
makes two quarts recipe I meredith wotka I mum of george & thomas 32
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“A great recipe, wonderful for family picnics and kids’ birthday parties.”
tuna salad muffins 1½ cup all-purpose flour 1 tbsp granulated sugar 2 tsp baking powder ½ tsp salt 184g can of tuna ½ cup plain yoghurt ¼ cup celery, diced ¼ cup onion, chopped ¼ cup pimiento-stuffed olives 2 tbsp sweet red pepper (capsicum), chopped 1 egg ¾ cup milk 1/3 cup vegetable oil
Preheat the over to 375°F/190°C. In a large bowl, combine flour, sugar, baking powder and salt. Drain and flake the tuna and in a separate bowl, combine the tuna, yoghurt, celery, onion, olives, and red pepper (capsicum). In a separate bowl, whisk together the egg, milk and oil and combine with the tuna mixture and stir until just combined. Add the flour mixture and stir until combined. Spoon into a greased/paper-lined muffin tray. Bake in the over for 20-25 minutes or until muffins are golden brown and firm to the touch.
makes 8 muffins
recipe I bunny hussain I mum of shaikh irfan, shaikh aiman & shaikh syahmi 34
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“Arepas are a staple food in both Venezuela and Colombia. These simple, satisfying corn cakes are delicious with butter or cream cheese for breakfast, or as an accompaniment to any meal. Colombian arepas tend to be thinner than Venezuelan ones. The thicker ones are perfect for splitting and filling with cheese or meat. Arepas can also be grilled or deep-fried.”
arepas stuffed with cheese 2 cups masarepa* 2 oz fresh cheese such as salakis cheese**, finely crumbled 2 cups water, kosher salt 1/2 lb mozzarella or other good melting cheese, sliced or grated 2 tsp butter *Can be substituted with thick cornflour. **Can be found in Luckys Supermarket & Thai Hout
Preheat oven to 325°F. Combine the cornflour, grated cheese, 1 cup of water, and 1 teaspoon of vegetable oil in a medium bowl and knead with hands until dough is formed. Take a small amount and flatten it between your palms, if the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for 5 minutes. Divide dough into 8 even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball to a disk about 5 inches in diameter and ¼ inch thick. Place ¼ of the mozzarella cheese into center of one disk, leaving a ½ inch gap all around. Use one hand to shape the edges of the arepa so that it is an even round disk. Melt butter in a 12 inch cast iron or non-stick skillet over medium-low heat. Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and place in oven until heated through and cheese is melted, about 10 minutes. Serve immediately.
recipe I sandra perdomo I secondary teacher 36
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“Dosais/Dosas can be called South Indian Pancakes. The staple food of South India has been rice and other grains. Idlis/Rice Cakes and Dosais/Pancakes are a blend of parboiled rice and dehusked black gram. These are had for breakfast and dinner with several varieties of dips/chutneys to go with it.”
payaru dosai (lentil pancakes) 100g whole green gram 100g whole black gram 100gm black chickpeas 100g parboiled rice (for best results, use south Indian Idli rice) 1 tsp fenugreek seeds 4 red chillies (depending on spiciness desired) 1 tsp salt
Combine all lentils and rice and wash well. Soak the mixture in nearly double quantity of water with the fenugreek seeds. Cover and let it soak for 8 hours. In a wet grinder or blender, grind the mixture with 4 red chilies into a smooth paste. Season with salt. Over a low heat in a greased pan, cook the dosai/pancakes on both sides. Serve hot with chutney of your choice/or yoghurt. Store unused batter in the refrigerator to prevent spoiling.
makes 15 pancakes
recipe I subbulakshmi muthukumar I mum of angavai 38
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“Baechu-kimchi is made by fermenting brined Korean cabbage with Korean radish, vegetables, salt-fermented seafood, ground red pepper and various seasonings. Kimchi is a quintessential side dish that is served without fail on dining tables in Korea.”
baechu-kimchi 1 napa cabbage (about 2kg) 300g daikon 30g chives 2½ cups coarse sea salt 2 liters of water seasonings 100g red chilli powder ½ cup fish sauce 1 tbsp pickled shrimp 3 tbs minced garlic 2 tbsp onion juice ¼ tsp salt
Cut the cabbage lengthwise into quarters. (This step is usually done by cutting the stem end in half only about 3-4 inches in. Then, slowly pull apart to separate into two pieces by hand. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.) In a large bowl, dissolve ½ cup of salt in 2 liters of water. Thoroughly bathe each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl, and then transfer to another bowl. Using the other two cups of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2-3 hours. The cabbages should be ready to be washed when the white parts are easily bendable. Rinse thoroughly 3 times, especially between the white parts of the leaves. Drain well; cut side down for about an hour. Cut the daikon into 5cm long matchsticks. Cut scallions into 5cm long pieces. Transfer to a large bowl and combine with the seasoning mix. Mix well by hand. Taste a little bit. It should be a little too salty to eat as is. Add salt, more salted shrimp or fish sauce, if necessary. If possible, let it sit for 30 minutes to an hour to allow the flavors to meld nicely.
Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the daikon mix. Spread the mix over each leaf, one to two tablespoons for large leaves. Fold the leaf part of the cabbage over toward the stem and nicely wrap with the outermost leaf before placing it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water and pour over the kimchi. Leave it out at room temperature for a full day or two, depending on how fast you want your kimchi to ripen. Then, store in the fridge. Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.
recipe I korean community I ispp 40
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“This tastes just like hot chicken wings, but without the mess. It is very addictive, and is perfect for parties. Serve with tortilla chips.”
chicken wing dip 2 cups of cooked chicken, diced 8oz of cream cheese 6oz of blue cheese (Rouqufort), crumbled 6oz of sharp cheddar cheese ½ cup of Ranch salad dressing ½ cup of mayonnaise 8oz pepper sauce (such as Frank’s Red Hot®)
Preheat the oven to 350°F/175°C. In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and cheddar cheese. Spread into a 9 x 9 inch baking dish. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.
recipe I kristin callahan I mum of hermina, madeleine, katherine & ella 42
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“In Argentina empanadas became, along with the asado, a traditional dish, up to the point of that each of its provinces has its own style of empanadas. The variety of Argentine empanadas is very large since the taste of the dough and filling - as well as the shape of the repulgue (the curl type seal) - changes according to the region. They can be baked or fried, salty or sweet, but in every corner of the country are a daily food and a regional symbol.”
delicious argentinean empanadas dough 1 kg plain or all-purpose flour 1½ tbsp salt 300g unsalted butter 2 cups of water (approximately) filing 1kg beef 4 medium onions, very thinly sliced 6 hard-boiled eggs, coarsely chopped 1 cup pitted green or black olives, coarsely chopped 2 peeled and seedless tomatoes, chopped 2 tbsp extra virgin olive oil 10 tbsp unsalted butter salt & pepper 1 egg, gently beaten (for the egg wash)
Pre-heat the oven to 180 - 200°C. The dough: Mix the flour and salt in a bowl. In a separate bowl, melt the butter and mix it with one cup of water. Make a well in the center of the flour, pour the liquid ingredients from the second bowl into the center. Use your hands to mix the ingredients together until a clumpy dough forms, adding the rest of the water as necessary. Form a ball, flatten slightly, cover it with plastic wrap and chill in the refrigerator for about 30 minutes. With a rolling pin, roll the dough out on a floured work surface into a sheet about 3 to 4mm thick and cut out round disc shapes for empanadas (use round molds or a small plate of 9 to 10cm in diameter. Use immediately or store in the refrigerator/freezer until required. The filling: Trim and discard any gristle from the meat, but leave the fat. With a sharp knife, chop the meat into 3mm pieces. Transfer the meat into a bowl and season with salt and pepper to taste. Do not use ground beef as it tends to steam instead of fry when cooking. Melt 6 tablespoons of the butter in a large frying pan over medium-low heat. Add the onions and sauté them until they are translucent; do not allow them to brown. Season to taste with salt and black pepper. Heat the olive oil in a large frying pan over high heat. Brown the meat and chopped tomatoes. Combine the browned meat in a bowl with the onion mixture. Adjust the seasoning, cover with plastic wrap, and chill until firm. (The filling can be made
up to one day ahead, but in that case, do not add the eggs and olives until ready to assemble the empanadas). To assemble: Place a spoonful of the filling on the middle of each empanada disc adding a small cube of butter. The amount of filling will vary based on the size of the empanada but in general, it is easier to seal an empanada that is not overstuffed. Fold the disc over the filling in a half-moon shape and pinch the edges together. To make the repulgue, the curl type seal, use your fingers to twist and curl the edges. If you are having a hard time sealing the edges, you can brush the inside edges with water, it will act as glue for the empanadas, and then use a fork to help seal the edges, just press the top of the fork against the edges. Transfer them to an oiled baking tray. If you want your empanadas to have a nice golden finish, then you can brush them with egg wash. Bake for about 18 to 25 minutes, until golden.
recipe I paola dalla costa & ximena herrera I parents of clara 44
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soups & salads chicken wild rice salad delicious zucchini soup (v) pretzel salad (v) cajun corn salad (v) karuppu kondaikadalai sundal (v) summer salad kare-kare
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“This is a summer salad, using wild rice, which is harvested from the rivers in the Midwest region of the USA. Wild rice is very hearty, a common ingredient in soups, and bakes in the cold Northern Minnesota climate of Bemidji, MN.”
chicken wild rice salad 1 cup wild rice* 4 cups chicken broth 3 cups cooked chicken, cubed 2 cups seedless red grapes** 1 cup roasted salted cashews*** 1 cup celery (optional) 2 cups mayonnaise (or 1 cup plain yogurt + 1 cup mayonnaise) 1 tbs lemon 2 tbs honey salt & pepper
Bring the wild rice and chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 30-45 minutes. Drain off any excess liquid, fluff the rice with a fork. Remove from heat and let the rice cool thoroughly in refrigerator, about 1 hour. Transfer wild rice to a large salad bowl and toss with cooked chicken, grapes, and cashews. Whisk mayonnaise, salt, pepper, lemon and honey in a separate bowl. Pour the dressing over the salad and toss again. Chill thoroughly, at least 1 hour or overnight for best flavor. *Can be substituted with brown rice. ** Can be substituted with raisins. *** Can be substituted with almond slivers.
recipe I kirsten pontius I ispp pr & communications 48
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“The soup is good warm or cold. It’s got a nice lemony creamy taste which my kids usually love (as long as it is not the third day in a row I serve it to them...) Here are proportions for 500g of zucchini, but I often make more and freeze some.”
delicious zucchini soup 500g of zucchini 1 or 2 tbsp of olive oil 1 chicken stock cube 1 large onion, chopped zest of 1 lemon 1½ to 2 cups of yoghurt 1 egg yolk salt & pepper
Cut the zucchini in half lengthwise and slice, I usually keep the skin on. Sauté the chopped onion and zucchini in a deep cooking pot with a little bit of olive oil. Once golden and a little soft, add the lemon rind, chicken stock cube, and ½ liter of water or more (depending on how thick you want the soup to be). I don’t use too much and add water at the end to reach the consistency I like. It is nice to keep it a bit thick and creamy). Cook for another 15 minutes or so or until all vegetables seem nice and soft. Take off the heat and blend the mixture. Add the yoghurt, egg yolk and season with salt and pepper. I skip the egg yolk if I am in a country where I do not trust the eggs, as the yolk won’t cook through. It is up to you.
recipe I jeanne everett I mum of taivan 50
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“Introduced to me by my sister-in-law and served at Thanksgiving and Christmas as a sweet salad because Americans love having something with Jell-O in it! For a glutenfree version, substitute pretzels with crushed almonds or crushed pecans.”
pretzel salad crust 1-2 cups crushed pretzels ¾ cup melted butter 3 tbsp sugar filling 8oz cream cheese, softened 1 cup powder sugar* 8 oz Cool Whip (canned whipped cream) topping 1 large “fruit” flavored Jello packet 2 cups hot water 1 packet of frozen fruit (match frozen fruit to Jello flavor)
Preheat the oven to 350°F. The crust Place crushed pretzels (or nuts) in 9 x 13 pan, mix the melted butter and sugar and pour over the crushed pretzels. Bake for 7 minutes and then let cool. The filling In large bowl, beat the ingredients until smooth. Spread evenly over the cooled crust. The topping Mix hot water with the Jello powder and place in refrigerator until it begins to set slightly. Add frozen fruit to slightly set Jello, stir then pour over the cream cheese layer. Place back in refrigerator and allow to set firm (approximately 55 minutes). *Can be substituted with regular sugar.
recipe I cherene scherbinske I mum of carolyn 52
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“This is a great salad for a big party, wedding shower or any major event as you can make a day ahead of time.”
cajun corn salad 3 cups fresh/thawed frozen corn 1 large green pepper, chopped 1 cup pickled okra, sliced into thin rounds 6 green onions, sliced ½ cup flat leaf parsley, chopped 1 cup cherry tomatoes, halved
Toss all salad ingredients together. Whisk together dressing ingredients and pour over salad and toss. Cover and refrigerate.
dressing 1 tsp sugar ¼ cup white wine vinegar 1 tsp mustard of your choice 1 tbsp dry basil 2 tbsp mayonnaise ½ tsp ground pepper ½ tsp Tabasco sauce ½ tsp salt ⅓ cup olive oil serves 6-8 recipe I susan johnson I elementary teacher 54
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“The protein rich, nutritious sundals are a real treat during festivals. Different lentils are soaked, cooked and seasoned with minimum oil and just stir fried to be presented as a healthy snack. Among the various varieties, this is Karuppu Kondaikadalai Sundal, karuppu kondaikadalai means black chickpeas in Tamil (South India).”
karuppu kondaikadalai sundal 1 cup black chickpeas ½ cup coconut, grated 2 tsp oil 1 tsp mustard seeds ½ tsp dehusked black gram 1 red/green chili a few curry leaves ¼ tsp asafoetida powder* salt, for seasoning serves 4
Wash and soak black chickpeas in enough water overnight or for at least 8 hours. Cook the chickpeas till soft, this might take at least 20 minutes over low-medium heat. Heat the oil in a pan, add the mustard seed and stir until they pop. Add the black gram and fry until golden brown, add red chilies and curry leaves. Strain the cooked black peas and add to the pan and stir fry until well combined, approximately 5 minutes (the cooked chick pea water can be used as soup base or in any other curries). Add salt to taste. Sprinkle with freshly grated coconut and serve. Coconut can be added to the sundal during the stir-fry stage. The colour of the fresh coconut will be lost but the excellent flavor of pan-roasted coconut enhances the salad. *Can be substituted with ¼ teaspoon onion powder plus ¼ teaspoon garlic powder.
recipe I subbulakshmi muthukumar I mum of angavai 56
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“A relaxing meal made without turning on the oven (although you do use the stove) is just right for a warm summer night.”
summer salad 1¼lb raw zucchini, thinly sliced (use a mandoline) 1lb boneless, skinless chicken breast, roasted & thinly sliced 8oz raw spinach leaves, chopped ½ red onion, thinly sliced ¾ cup pecans, lightly toasted & chopped ¼ cup coarsely grated Parmesan cheese ¼ cup fresh mint, chopped
In a large bowl, whisk together olive oil, lemon/lime juice, salt and pepper to taste. Add the zucchini slices and toss to coat. Allow to marinate while preparing other ingredients. Toast and cool pecans, then chop. Thinly slice red onion and chop spinach leaves (a combination of spinach and romaine is also nice.) Coarsely grate Parmesan and chop mint. Combine ingredients in bowl and toss to distribute dressing. *I substitute fresh lime juice since limes are so plentiful here in Phnom Penh.
dressing ¼ cup olive oil ¼ cup fresh lemon juice* salt &freshly ground pepper serves 4
recipe I elizabeth boname I mum of nicolas & lauren 58
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“Kare-Kare is a traditional Filipino dish complimented with a thick savory peanut sauce. This dish is easy to make and contains mainly ox, peanut butter, eggplant and long green beans.”
kare-kare 1 buntot ng baka (ox tail) 1 pata ng baka (ox leg) 1 goto ng baka (tripe) ½ cup atchuete seed* 2 cups toasted ground peanuts 1½ cups toasted ground rice 5 eggplant/aubergine, sliced and par-cooked 2 small bundles of sitaw (string beans), sliced and par-cooked 1 puso ng saging (banana heart), sliced and par-cooked 2 heads garlic, crushed 2 onions, sliced ½ cup bagoong*
In a large pot, boil the ox tail, leg and tripe along with achuete seed until tender. Blend in ground peanuts and rice. Add the eggplant/aubergine, sitaw (string beans), and puso ng saging (banana heart). In a saucepan, sauté the onion and garlic and add the bagoong. Serve the meat and vegetables with the bagoong mixture. *Can be substituted with ½ teaspoon of turmeric and ½ teaspoon of sweet paprika. *Can be substituted with fish sauce.
makes 4-6 servings
recipe I juliet malgapu I ispp nurse 60
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mains bibimbap (rice with vegetables and beef) old-fashioned pot roast hainanese chicken rice salmon surprise tteok-bok-ki (spicy rice cake with vegetables) (v) chicken rezala oven-baked pork balls with peppers melanzane (eggplant) alla parmigiana (v) sweet and sour seafood cambodian style green asparagus risotto (v) bul-go-gi (grilled marinated beef) moussaka pad fag tong (stir-fried pumpkin with egg) (v) ceviche sweet and sour pork black eyed peas with ham hocks salmon lasagne ham and endive gratin
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“Bibimbap is a signature Korean dish and the word literally means “mixed rice”. It is served as a bowl of warm white rice topped with namul (vegetables) and gochujang (red pepper paste). A raw or fried egg and sliced meat are common additions.“
bibimbap (rice with beef & vegetables) 150g steamed rice 100g zucchini 20g carrots 1 shiitake mushroom 20g bean sprouts 1 egg 200g beef ½ tsp soy sauce ½ tsp sugar ½ tsp sesame oil red pepper paste 1 tbsp water 2 tbsp red pepper paste 1 tbsp honey ½ tbsp of garlic 30g ground beef
Julienne (chop it into thin slices) the zucchini, carrots and Shiitake mushroom. Sauté the carrot and mushroom with a small amount of oil and parboil the bean sprouts in boiling water and drain completely. Slice the beef into 5cm strips and marinate in the soy sauce, sugar and sesame oil. Quickly sauté the marinated beef over high heat in a pan with a little vegetable oil. Fry the egg in the same pan once the beef has been removed. Make the red pepper paste by combining all the ingredients. Fry the paste in a pan over low heat with a little oil for about 3 minutes. Place the vegetables and beef on top of the rice with the seasoned red pepper paste and the fried egg in the center.
recipe I korean community I ispp 64
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“Out of all the quintessential comfort foods out there, a pot roast is way up on the top of the list.”
old-fashioned pot roast 1 tbs plus 1½ tsp olive oil 1 onion, wedged/several small whole onions, peeled 2 garlic cloves, minced 3-4 carrots, peeled and quartered into bite-sized pieces 1 boneless beef roast (approximately 1 kg) ¼ tsp salt ½ tsp pepper 2 cups beef broth ¾ cup tomato juice or V-8 1 tsp Worcestershire sauce ½ tsp thyme
Preheat oven to 350°F. Heat oil in a large pot, sauté onions for 5-6 minutes until brown and translucent. Add garlic and carrots; sauté 2-3 minutes more. Remove to roasting pan. Season roast with salt and pepper and brown on both sides. Place atop vegetables in roasting pan. Mix remaining ingredients in large pot and deglaze. Pour over roast and bake uncovered until fork tender, about 3-4 hours.
recipe I elizabeth boname I mum of nicholas & lauren 66
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stock 1kg chicken carcasses 3 slices ginger 2 spring onions chicken 1.5kg chicken, fat trimmed 1 tbsp Shaoxing 2 tbsp light soy sauce 1 garlic clove, roughly chopped 6 slices ginger 2 spring onions, roughly chopped 1 tsp sesame oil ½ tsp salt chilli sauce 10 long red chillies, seeds removed and roughly chopped 1-2 garlic cloves, chopped 5cm piece of ginger, roughly chopped 1 ½ tbsp lime juice 1 tsp salt ginger sauce 75g ginger, roughly chopped 6 garlic cloves, roughly chopped ½ tbsp lime juice ½ tsp salt rice reserved chicken fat or peanut oil 2-3cm piece of ginger, grated 3-4 garlic cloves, finely chopped 3 cups long-grain rice, rinsed 1-2 tsp salt 2 pandan leaves, individually tied in a knot (optional) 68
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“Hainanese Chicken Rice is often known as Singapore’s national dish and is a favourite among locals and tourists alike.”
hainanese chicken rice The stock To make the stock, add the chicken carcasses, ginger and spring onions to the pot of water and simmer for 1 to 2 hours, until the stock has a strong chicken flavour. Strain the stock. The chicken Rub the inside of the chicken with the rice wine and half the soy sauce. Pound the garlic, half the ginger and half the spring onion to a paste in a mortar (or blend in a food processor). Rub the paste inside the chicken. Bring a large pot of water to the boil, then turn off the heat and add the chicken, remaining ginger and spring onion. Cover with a lid and leave to stand in the water for 1 hour. After the first 5 minutes, lift the chicken out and drain the water from its cavity, then return to the water. Repeat 2 or 3 times during the hour (this ensures that there’s enough hot water inside the chicken to cook it through). After 30 minutes, bring the water back to almost boiling then turn the heat off again. Cooking the chicken without boiling it ensures it is tender and juicy. Remove the chicken from the water. Combine the remaining soy sauce with the sesame oil and salt and rub into the chicken. Leave to cool. The chilli sauce Pound the chilli, garlic and ginger to a paste in a mortar (or blend in a food processor). Add ½ tablespoon of chicken stock and lime juice and salt to taste. recipe I mimi pang I mum of marcus & sonya
The ginger sauce Pound the ginger and garlic to a paste in a mortar (or blend in a food processor) and add the lime juice, salt and 2 tablespoons of chicken stock. The chicken rice To make the chicken rice, heat the chicken fat in a wok until it releases oil, then add the ginger and garlic and fry until golden. Discard any solid pieces of fat. Add the rice and salt and stirfry briskly for 1 to 2 minutes. Transfer the rice to a saucepan or rice cooker and add 3½ cups (875ml) of chicken stock and the pandan leaves if using. Cover with a lid and cook until the stock is absorbed (you may need to add a little more stock towards the end if the rice seems dry). To serve To serve, slice the chicken into bite-sized pieces. Reheat the remaining chicken stock and ladle into small serving bowls, garnishing with sliced spring onion or blanched shredded cabbage. Serve the stock alongside the chicken, rice, chilli sauce, ginger sauce, kecap manis and cucumber. mains I phnom penh fusion
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“Fresh salmon is plentiful in Ireland and very good for you, try this recipe to increase your brainpower!”
salmon surprise 4-6 salmon pieces 1 bag of fresh spinach 1 packet of feta cheese 8-12 limes cracked pepper 1 box cherry tomatoes tin foil
Preheat the oven to 200°C or use a BBQ. Make a large parcel shape with the tin foil for each piece of salmon and place the washed salmon in the middle of the parcel. Cut up and squeeze the juice of 2 limes over each piece of salmon. Remove the large stalks from the fresh spinach and place on top of the salmon (it will look like a lot but reduces when cooked). Place 8-10 cherry tomatoes on top. Cut the feta into small cubes and roll in cracked pepper until all sides of the feta is covered in pepper and place on top with the tomatoes. Close each parcel and place in the oven (or BBQ) for 20-30 minutes depending on salmon thickness. Serve on a bed of mashed potato or serve the parcel and potatoes separately and let everyone open up their own salmon surprise!
recipe I ciara fitzpatrick I mum of sid 70
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“Teokbokki is one of Korea’s popular snacks that are loved by teenagers as well as adults. It is made from garaetteok, a chewy long cylindrical rice pasta (or “rice cake”) that is cut into many pieces and cooked with various ingredients. In Korea, this snack is commonly purchased from street vendors much like hotdog vendors in New York City.”
tteok-bok-ki (spicy rice cake with vegetables) 10oz garaetteok (Korean rice cake) ⅓ onion 1-2 stalk(s) carrots 1 tsp of gochujang, depending on taste (hot pepper paste) 1 tsp sugar 1 green onion 1 tsp garlic sesame seeds
Make sure the garaetuk is soft and chewy for cooking. Cut the onion and carrot into widths of ½ inch and lengths of 1 inch. Mix the ketchup and hot pepper paste in a pot, then boil it with added sugar, lastly sprinkle in some sesame seeds. Pour oil into a pan with garlic and green onions then fry the onions, carrots, and cabbage. When the vegetables are lightly fried, put the garaetuk with the mixed sauce for 5-8 minutes. Serve hot.
recipe I ha eun (sarah) I grade 11 student 72
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“Chicken Rezala is a highly fragrant dish which looks more like a stew and being mildly spiced, it is a great dish for children. In fact, it is a perfect amalgamation of sourness and sweetness with an undertone of spiciness, with lots of unmatched flavour makes it rather amusing and delectable which is very much Bengali in origin.”
chicken rezala 1 whole chicken ⅓ cup Greek yogurt* ½ cup onion paste ** 2cm cinnamon stick 2-3 cardamoms 3-4 green chilies 1 bay leaf 2 tsp ginger paste ** 1 tsp garlic paste ** 1½ tsp coriander powder salt to taste 1 tsp poppy seed paste ** ½ tsp nutmeg powder ⅓ tsp sugar ⅓ cup cooking oil
Cut the chicken into 10 - 12 pieces, wash and pat dry it. Marinate the chicken with the ginger, garlic, salt and Greek yogurt for 10 - 15 minutes. Heat oil in a large pot and cook the chicken pieces until they are a light brown colour and remove from the pot. Add the rest of the ingredients except the chilies and sugar to the oil and sauté till oil is separated. Return the chicken to the pot and mix with the spices. Add two cups of water to the pot cover and simmer until chicken is tender. Check the seasoning and add chilies and sugar, cooking for a further 2 minutes. Serve with rice. *Can be substituted with plain unsweetened yogurt. **Pureed or crushed using a mortar and pestle.
recipe I sadaquen nahar I mum of aishah & aroni 74
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“Everyone loves meatballs, and these roasted pork ones make a fantastic midweek meal.”
oven-baked pork balls with peppers 450g fresh pork mince 4 tbsp freshly chopped basil 2 garlic cloves, peeled and chopped 3 sundried tomatoes, chopped salt freshly ground black pepper 3 tbsp olive oil 1 medium red pepper 1 medium green pepper 1 medium yellow pepper 225g cherry tomatoes 2 tbsp balsamic vinegar
Preheat the oven to 200°C. Cut and deseed the peppers. Mix together the pork, basil, 1 chopped garlic clove, sun-dried tomatoes and seasoning until well combined. With damp hands divide the mixture into 16, roll into balls and reserve. Spoon the olive oil in a large roasting tin and place in the preheated oven for about 3 minutes. Remove from the heat and stir in the pork balls, the remaining chopped garlic and peppers. Bake for about 15 minutes. Remove from the oven and stir in the cherry tomatoes and season to taste with plenty of salt and pepper. Bake for about further 20 minutes. Remove the pork balls from the oven, stir in the vinegar and serve immediately with garlic bread or rice.
recipe I silvia müller I mum of leonie 76
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“Melanzane alla Parmigiana (Eggplant Parmigiana) is a traditional Italian dish which is easy to make, loved by children and also suitable for vegetarians.”
melanzane (eggplant) alla parmigiana 1.5kg eggplant/aubergine, 1cm rounds 1kg Passata di Pomodoro/ tomato purée or any other tomato sauce 250g mozzarella cheese, cubed 200g parmesan cheese, grated 2 eggs flour olive oil vegetable oil (for frying) garlic salt basil
Preheat the oven to 190°C/375°F. Place the eggplant/aubergine in a colander and rub with salt and leave for one hour. This will reduce the bitterness of the eggplant/aubergine. Rinse and dry with a cotton cloth. Prepare a basic tomato sauce by putting some olive oil in a large pan with a couple of garlic cloves. Heat up the oil, then add the tomato puree in the pan and let it simmer for about 15 minutes. Add salt and basil leaves to taste and take off the heat. Mix the eggs and flour for the batter. Dip the eggplant/aubergine in the batter and fry them in hot vegetable oil on both sides. Once cooked, place on a plate lined with paper towel to drain the excess fat. For a lighter version, grill the eggplant/ aubergine or fry them in some olive oil, without the batter. Take a rectangular oven pan and put some of the tomato sauce on the bottom. Then start layering; first a layer of fried eggplant/aubergine, cover with an abundant tomato sauce, then sprinkle with mozzarella cheese on top with grated parmesan cheese. Repeat but this time, place the eggplants in the opposite direction so to fill holes, add tomato sauce, mozzarella and parmesan. Continue
until you finish the eggplant/ aubergine (normally three or four layers depending on the pan). Cover all with tomato sauce and a lot of grated Parmesan cheese (no mozzarella on the top layer). Cook for 40 minutes until the top layer is dark red with a thin crust (do not take it out if it is still soft). Cut small squares (it´s a filling dish) and plate with a couple of basil leaves. Serve warm and enjoy! You can also prepare the Eggplant Parmigiana in advance and heat it up in the oven before serving. Put in the fridge if you prepare it the day before.
recipe I francesca de ceglie I mum of oliver 78
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“This is a typical Cambodian dish with a great taste combination. It gains the flavor from the addition of the pineapple, tomatoes, chili sauce and oyster sauce. Generally pineapple is recognized as a fruit but it works great with the other flavours in the dish. Just make sure that you don’t over cook it or you will lose the wonderful flavor.”
sweet and sour seafood cambodian style 150g shrimp/prawns 150g squid, sliced 100g pineapple, chopped 100g green pepper, chopped 100g onion, chopped 100g tomato, chopped 100g lettuce, chopped 2 tsp vegetable oil
Heat the oil over medium heat, when hot add the garlic and brown. Add the seafood and fry with the garlic for 2 minutes, then add all the seasoning ingredients except for the spring onions and mix through the seafood and garlic. Add all vegetables except for the lettuce and stir-fry for 5 minutes. Taste and adjust seasonings. Layout the lettuce on a serving platter and place the stir-fry mixture in the centre. Garnish with spring onions.
seasoning 4 tsp chopped garlic 2 tsp chili sauce 1 tsp sugar 2 tsp oyster sauce 1 tsp black pepper 3 tsp spring onion, chopped
recipe I sophea seng I mum of pheanu & nikor 80
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“This is one of my favourite types of risotto. It is quite easy to make, just takes some time and patience.”
green asparagus risotto stock 1 onion 1 carrot 3 stems of celery 10 black pepper grains risotto 250g risotto rice** 150ml dry white wine bunch of green asparagus olive oil 1 white onion, finely chopped 100g of grated parmesan cheese 100ml cream serves 4
The stock Clean and roughly chop the vegetables, fry them for 2 to 3 minutes in 2 tablespoons of olive oil. Add cold water, some salt and black pepper corns. Clean the asparagus by holding the stem on both sides and bend it till it snaps. The bottom end is too fibrous to eat so we add them to the stock mixture. Keep the tops for the risotto. Simmer the stock for about 1 hour. Strain the stock and discard the vegetables. The risotto Cut the “flowers” of the asparagus plus about 2cm of stem with the remaining pieces cut into 5cm lengths. Heat 3 tablespoons of olive oil and fry the onions till they are translucent, do not let them brown. Add the rice and stir on high heat till the rice has a slightly glazed look. Add the white wine and “massage” the rice by mixing it gently with a wooden spatula. When wine is nearly absorbed, add few big spoons of stock and keep massaging the mixture. This will bring out the starch of the rice and create a creamy mixture. Continue adding the stock spoon by spoon. After about 10 minutes, add the diced asparagus stems. In the meantime, stir-fry the tops in a separate pan for a few minutes. After 15 to 20 minutes taste the rice, it should still be a bit firm when bitten. Mixture should remain moist all the time. When the rice is nearly cooked, add the cream and grated parmesan and season. Serve the risotto and garnish with the asparagus tops.
recipe I nico janssen I dad of robin & lisa 82
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“Bulgogi is often served to non-Koreans as a first taste of Korean cuisine. This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.”
bul-go-gi (grilled beef) 1lb thinly sliced beef (sirloin or rib eye) 5 tbsp sugar ½ cup soy sauce 2 cloves of garlic, finely chopped ¼ tsp salt 5 tbsp Mirin (sweet sake, optional) 2 tbsp sesame oil 2 tbsp sesame seeds, toasted 1 cup split green onions 2 cups thinly sliced carrots (optional)
Mix all ingredients except carrots and marinate in refrigerator for at least 2 hours. Cook over medium high heat until meat is just short of desired completion. Add carrots and cook for an additional 3 minutes. Serve with rice.
recipe I ha eun (sarah) kim I grade 11 student 84
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“The best moussaka recipe I’ve ever tasted, bar none. Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy sauce that is baked to golden perfection.”
moussaka 1 tbs olive oil 1 large onion, chopped 5-6 garlic cloves, minced 1kg ground beef (or ground pork) 1 tbs red pepper flakes (optional) 1 can (400 gr) chopped tomatoes 1½ tsp dried oregano 1 tsp ground allspice 1 tsp salt ½ tsp ground black pepper 1kg eggplant/aubergine, sliced ¼ inch thick length-wise 3 large eggs, room temperature 1½ cups heavy cream 1 cup feta cheese, finely crumbled ¾ cup Parmesan cheese, shredded ⅛ tsp ground nutmeg makes 8 servings
Preheat oven to 350°F. Heat the oil in a large pan over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 6-8 minutes. Stir in the beef, garlic and red pepper. Increase the heat to medium-high and cook, stirring to crumble, just until no longer pink, 7-8 minutes. Drain the excess fat. Stir in the tomatoes, oregano, allspice, salt and pepper. Reduce the heat to very low. Partially cover and cook until very thick, 25-30 minutes. Meanwhile, preheat the broiler. Place the eggplant on a large baking sheet and sprinkle with olive oil. Bake until tender, about 7-8 minutes. In a bowl, lightly beat the eggs and cream. Stir in the feta, Parmesan and nutmeg. Arrange a layer of eggplant in a shallow 2½ quart baking dish. Top with a layer of the meat mixture. Add another layer of eggplant, another layer of the meat mixture and top with a layer of eggplant. Poke several holes through the layers with a fork. Pour the cream mixture evenly over the top. (Can freeze at this point for baking later.) Bake until the egg is set and lightly browned, about 30-35 minutes. Let stand 15-20 minutes before cutting and serving.
recipe I elizabeth boname I mum of nicolas & lauren 86
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“The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate.“
pad fag tong 600g pumpkin, peeled, seeded & cut into small pieces 2 eggs 2 cloves garlic, minced 1½ tbsp seasoning sauce (Golden Mountain is recommended) ½ tbsp sugar 2 tbsp vegetable oil 1 cup water
Heat the vegetable oil over medium heat for 10 seconds in the pan then add the garlic, stir it for a little bit, and add the pumpkin. Add a small amount of water, cover and simmer until pumpkin has softened, approximately 6 minutes. Check to make sure that it does not boil dry, add more water if necessary. Season with seasoning sauce and sugar and add the eggs, wait for 10 seconds and stir, add a little bit of water if it’s too dry, stir again and cover it for about 5 minutes.
recipe I jum darak-welsh I mum of darin 88
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“There is no dish more Peruvian than Ceviche. It is considered the national dish and thought of as unrivalled by any other dish anywhere else in the world, for the way it’s prepared and for its taste.”
ceviche 800g sea bass, tilapia, flounder or dori fillets 1 red onion, sliced finely ½ tbsp of chili, chopped very fine (depending on taste) juice of 16 limes 1 tsp cilantro/coriander, finely chopped salt
Cut the fish into bite size pieces and in a large bowl, mix together with lime juice. The lime juice will cook the fish, turning it white. Mix in a pinch of salt to stop the cooking process. Depending on how well you like the ceviche cooked, you will need to add the salt right away to the dish it you like it raw or add 5 or 10 minutes later if you prefer it to be well done. Add onion, chili and cilantro mixing well. Adjust the seasoning and serve in a deep dish, accompanied by boiled sweet potato, corn and leaves of lettuce.
garnish (optional) 1 boiled ear of corn, cut into rounds boiled sweet potato, peeled lettuce leaves
recipe I carla van der ven I mum of tiago & noah 90
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“Sweet and Sour Pork is the most well-known Chinese recipe in the world, is a classic Cantonese dish. Called “goo lou yok” in Cantonese dialect, sweet and sour pork is a flavorsome dish with the sweetness from sugar plus the tangy ketchup and sharp rice vinegar–with the crispy fried pork pieces.”
sweet and sour pork 100g pineapple, peeled and sliced thinly or cubed 200g lean pork, sliced thinly 1 red chili, seeded and sliced 1 green chili, seeded and sliced 1 egg tomato sauce (ketchup) white vinegar cornstarch cooking wine soy sauce salt white sugar The quantity of the ingredients listed above can be adapted according to personal taste.
Mix together some cooking wine, salt, egg white and cornstarch, enough to coat the pork. Leave marinating for about 10-15 minutes. Mix together some tomato sauce (ketchup), soy sauce, white sugar, salt, white vinegar and cornstarch in a small bowl and set aside. Place a wok over high heat until hot. Add some cooking oil, and then add the pork slices one by one. When they turn yellowish-white, remove them from the heat and directly transfer them into a colander. Add the fried slices back in to the oil when it is hot (The lean pork has to be fried twice to make it crisp on the outside and tender on the inside). Turn off the heat, and remove the slices from the wok when they turn golden. Leave some oil in the wok, and turn on the heat to hot. Add the green and red chili chunks, and add a little bit of salt. Stir-fry until 70-80% cooked, and then remove from the wok. Add some cooking oil to the wok again and turn on the heat. Pour in the sauce mixture, add in the green and red chili chunks and fried lean pork slices. Stir-fry them for about 1 minute when fully coated with the sauce. Add the pineapple slices or cubes. Stir-fry for about 30 seconds. Serve on a fine porcelain plate.
recipe I jessia zheng I secondary teacher 92
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“Black-eyed peas served over rice is a traditional Southern dish called Hoppin’ John that is often served on New Year’s Day. The peas symbolize coins and are meant to offer prosperity for the coming year. Black-eyed peas are commonly cooked with pork, especially ham hocks, to flavor the cooking liquid.”
black-eyed peas with ham hocks 3 cups black-eyed peas 2 - 3 smoked ham hocks* 1¼ cup onions, chopped 2 bay leaves 1 tsp salt 1 (16 oz) can stewed tomatoes 2 - 3 cloves garlic, minced 1 tsp oregano 3 tbsp sugar 3 tsp Worcestershire sauce ¼ cup molasses (depending on taste)
Place the dry peas in 6-quart pot, add 12 cups of water and soak the beans in water overnight. Stir in ham hocks, onions, bay leaves, salt, tomatoes and all other ingredients and bring to the boil. Reduce heat, cover and simmer until ham and beans are tender, at least 1½ hours. Season to taste with salt and pepper and remember to remove bay leaves before serving. *If you can’t find ham hocks, you can just substitute cubed ham or salt pork.
makes around 6 large servings
recipe I cherene scherbinske I mum of carolyn 94
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“This is great when served with a small side salad!”
salmon lasagne 500g fresh salmon filet 150g Parmesan cheese 150g hard cheese such as pecorino, aged cheddar, compté lasagne sheets* 100g butter 100 gram flour chicken stock 4 bulbs fennel** salt & pepper
Preheat the oven to 175°C. To make a béchamel sauce, melt the butter on a medium heat. Whisk the flour into the melted butter, and cook, stirring constantly, for 1 minute. Slowly stir the milk into the butter mixture, and cook, stirring constantly, until it thickens. Use milk as necessary to get a cream consistency. Remove the pan from the heat. Add the hard cheese and season. Clean the fennel steam for a few minutes. Butter the oven dish. Slice the salmon in 0.5cm thickness, rub lightly with white pepper. Put a thin layer of béchamel on the bottom of the oven dish and place one layer of lasagne sheets (if you leave a space at the side, it does not bake to the side and stays more moist). Add a layer of salmon and a layer of fennel, with a layer of béchamel on top. Sprinkle with grated Parmesan. Repeat and end with a layer of lasagne sheets and a thin layer of béchamel. Sprinkle again with Parmesan. Bake for 30-40 minutes till nicely browned on top. *Packaged lasagne sheets or better still, self-made pasta (100g flour plus 1 egg, mix well and roll through pasta machine). **Often stocked in Luckys Supermarket or substitute with zucchini.
recipe I nico janssen I dad of robin & lisa 96
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“This is a popular, comfort dish served up in many Belgian homes. A Flemish specialty, endive (which the Belgians call wifloof, chicon or ‘white gold’) has a distinctive, tangy flavour and is used in appetizers/starters, soups, salads and main courses alike. Ham and endive gratin is a dish that combines this leafy vegetable with a regional cheese and prime boiled ham, traditionally served with mashed potato.”
ham and endive gratin 8 endives, intact but cored 4 tbsp butter 8 slices low-sodium ham 2 tbsp all-purpose flour 2 cups whole milk freshly cracked black pepper, for seasoning ⅛ tsp freshly grated nutmeg 8oz Gruyere cheese, grated serves 6 to 8
Preheat oven to 350-375°F. In a large pot fitted with a steaming basket, bring 1 inch of water to a boil. Place the endives in the basket, cover, and let cook until very soft, about 10 to 15 minutes. Transfer to a colander and let drain, pushing down on the endives with a clean kitchen towel until as much of the water as possible has been expelled. Do not mush the endives! In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. When the foam has subsided, add the endives and cook, turning occasionally, until brown and caramelized on all surfaces. Remove from heat and wrap each endive in 1 slice of the ham. Set aside. In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. When the foam has subsided whisk in the flour and cook for 1 minute, being careful not to brown the flour. Whisk in the milk in a slow, steady stream. Bring to a boil whisking constantly, then reduce heat to medium-low and simmer until thickened, about 8 minutes. Season with a generous amount of pepper and the nutmeg.
Spread about 1 cup of the sauce over the bottom of a 9 by 13-inch glass or ceramic baking dish, then arrange the ham-wrapped endives on top in a single layer. Cover with the remaining sauce and the cheese. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Turn on the broiler, transfer the pan to the top rack, and broil until the cheese has patches of golden goodness - about 2 minutes. Serve hot with generous amounts of sauce and mashed potatoes. Eet smakelijk! (Bon Appetit!)
recipe I katia delanghe-timmermans I mum of alexei and fauve delanghe 98
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desserts far breton aux pruneaux dutch apple pie tiramisu baursak chocolate guinness cake apple and mango pie lynn’s lemon glazed cheesecake almond and coconut halwa simple southern peach cobbler infamous texas pecan pie swedish pancakes
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“The Far Breton is a dessert from the Brittany region in France (west of France), where I grew up. Simple to make which makes it fun to make with your children. You can substitute the prunes for raisins if you prefer and adding rum is not traditional practice but makes an interesting variation.”
far breton aux pruneaux 2 tbsp rum (optional) 150g prunes, pitted 150g plain flour/all-purpose flour 2 cups milk pinch salt 100g sugar 3 eggs 1 tsp vanilla extract
Preheat the oven to 200°C or 400°F. Heat the rum in a small saucepan, add the prunes and slowly heat them for 2 to 3 minutes and set aside. Scatter the prunes on the bottom of a shallow buttered baking dish if you do not wish to use the rum. Combine the flour and salt in a large bowl and add half the milk and slowly whisk to a paste. Whisk in the remaining milk until smooth. Add the sugar and continue to whisk. Add the eggs to the batter, one by one and add the vanilla, whisk until completely smooth. Drain the prunes from the rum and scatter on the bottom of the dish. Pour the batter on top and bake for about 35 to 40 minutes, or until risen.
recipe I rachel tariolle-wiggins I mum of maële & zoe 102
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“Apple pie is an all time favourite in The Netherlands. We bake it for birthdays, for coffee mornings, for afternoon tea and dessert. Usually apple pies are adorned with a dollop of fresh whipped cream. The cinnamon taste is essential. The apples can be substituted by mangoes, or you can make a filling of half apples/half mangoes.”
dutch apple pie crust 350g flour 1tsp baking powder 150g brown sugar 175g salted butter 1 egg filling 1kg green apples, peeled and diced ½ lemon, juiced 1 tsp cinnamon powder
Preheat the oven to 175°C. Beat the sugar, butter and egg in a large bowl until creamy. Sieve the flour and baking powder and add to the mixture and knead into a ball. Using ⅔ of the pastry, line the bottom and sides of a 24cm round cake tin. Mix the filling ingredients together and spoon in on top of the crust. Use the rest of the pastry to form a lattice pattern on top of the filling. Brush the pastry with milk and bake for 40 to 45 minutes until golden brown. Enjoy hot with vanilla ice cream or once cooled, with freshly whipped cream.
optional raisins, washed and patted dry walnuts almond powder, spread in a thin layer on the bottom of the pie
recipe I ester van der laan & peter roggekamp I parents of yuri & yeelen 104
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“Even people who thought they ate enough tiramisù in the ‘80s to last them a lifetime love this dessert. It’s light, sophisticated, and not too sweet.”
tiramisu ¾ cup of strong espresso coffee ¾ cup of Marsala or sweet fortified wine such as sweet sherry or port 2 large eggs, separated 90g sugar 1 cup (250g) mascarpone 12 ladyfinger biscuits 30g bittersweet chocolate, optional unsweetened cocoa powder, for serving serves 4
Mix together the espresso and Marsala allow to cool. Beat egg whites in a bowl until they begin to stiffen then had half of the sugar and continue beating till stiff and put aside. Beat the egg yolks with the remaining sugar until stiff and lightcolored. Add to mascarpone and beat or whisk well till smooth. Fold in half of the beaten egg whites, then the remaining half until mixture is smooth. Fill half of each glass with the mascarpone mixture. Cut each ladyfinger biscuit in half and soak in the espresso mixture until completely saturated all the way through. (If more liquid is needed make extra with equal parts coffee and Marsala) Divide the biscuits between the four glasses (3 biscuits in each) layering them over the mascarpone cream in each glass. Grate a generous amount of chocolate over the biscuits (optional). Top with remaining mascarpone mixture, cover and refrigerate at least four hours, but preferably overnight. Immediately before serving, shake powdered cocoa generously on top.
recipe I rosanna white I ispp admissions officer 106
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“Baursak in Kazakh language Бауырсақ [bauwirsaq] – is a traditional kazhakh dish, a type of fried dough found in the cuisines of nomadic herdsmen of Central Asia, Idel-Ural and Mongolia. Baursak may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts and are often eaten as a dessert, with sugar, butter, or honey.”
baursak 100g flour 10g dry yeast 1 cup milk 1 cup water 50g vegetable or sunflower oil 1½ salt 1 tsp sugar vegetable or sunflower oil for frying
Warm the milk and water until warm to the touch. Mix the yeast and sugar together and pour in the milk and water. Mix all ingredients together and let stand for 15 minutes. In a bowl, mix the flour with salt; add the yeast mixture and vegetable/sunflower oil. Kneed into dough. Cover with a dry towel and put in a warm place for 1½ hours. Knead the dough well and leave to rise for the second time for 30 to 40 minutes. Roll out the dough into a circle, with the thickness of about 1mm. Cut out circles of dough with a glass or diamonds, with a knife. Cover the finished dough with a dry tea towel and leave for 20 minutes to rise. Add enough oil to deep fry the dough in a large wok/saucepan. When the oil is hot, put in your dough, it should float freely (without touching the bottom) and fry, stirring constantly, until golden brown. Place cooked baursaks on a paper towel to remove excess oil.
recipe I assel azhikhanova I mum of alibi 108
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“Rich, dark and chocolate, the Guinness gives the cake sponge extra depth and helps to keeps it moist.”
chocolate guinness cake cake 250ml Guinness 250g unsalted butter 75g cocoa powder 400g caster sugar 142ml sour cream 2 large eggs 1 tbsp vanilla extract 275g plain flour 2½ tsp bicarbonate of soda topping 300gm cream cheese 150gm icing sugar 125ml double cream (or whipping cream)
Preheat the oven to 180°C/350ºF, grease with butter and line a 23cm / 9 inch spring form tin. Pour the Guinness into a large wide saucepan, add the butter, in spoons or slices and heat until the butter is melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the pan and finally whisk in the flour and bicarbonate of soda. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake. When the cake is cold, sit it on a flat platter or cake stand ready for icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
recipe I alison durrant I ispp nurse 110
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“One of my favourite Dutch desserts is the Apple Pie (Appeltaart - in Dutch). Moving to Cambodia, living in a house with two big mango trees, every year we enjoy kilogram after kilogram of mangos. My Dutch husband suggested that it would be nice if I can combine these two flavours in harmony. The result was perfect and the pie is very easy to make. I taught this recipe to the students in the After School Programme cooking class and they loved it and some of the parents were asking for the recipe so here it is.”
apple and mango pie
crust 2 cups flour ⅔ cup butter ⅔ cup sugar 1 pinch salt 8g vanilla sugar* 1 tsp cinnamon 1 egg filling 2 apples, cleaned, cored and cubed 1 mango, skinned, seeded and cut in to cubes 1 tbsp custard powder 1 tsp lemon juice ⅓ cup sugar 2 tbsp raisins rum/amaretto (for adults) warm water (for children) jam (apricot/pineapple/mango), for glazing recipe I thao nguyen I mum of lisa & robin 112
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Preheat the oven to 180°C. The crust In a bowl, mix the flour, sugar, salt, vanilla sugar, cinnamon. Add egg and mix through. Cut the butter into small cubes and add the cubes of butter to the flour mixture and knead the mixture in to a ball of dough. Wrap the dough in baking paper or plastic and rest in fridge for 30 minutes. While the dough is resting, prepare the filling. The filling Mix the fruits with the custard powder, lemon juice sugar. Soak the raisins in rum/amaretto or warm water for 30 minutes and then add to the rest of the mixture. The pie Roll out half the dough to make a base to fit your baking pan. Top with your apple and mango filling. Roll out the leftover dough in to ½cm thickness and cut into strips. Cover the filling with strips of dough. You can also make an apple crumble topping by mixing 1 part butter, 1 part sugar and 1½ parts flour and sprinkling it on. Bake the pie in oven for 15 to 20 minutes depending on the size of the pie. Take out of the oven, brush the surface of the pie with jam to make it shinny and let cool on a rack. *Can be bought in Thai Huot or Bayon Supermarket or substituted with 1 teaspoon of vanilla extract. desserts I phnom penh fusion
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“Everyone loves cheesecake and this one is one of our family favorites. A rich dessert, but the lemon keeps it light and tangy. I sometimes add Huckleberry sauce on the top.”
crust 2 cups graham crackers, broken into crumbs 6 tbsp melted butter 2 tbsp sugar cheesecake 24oz cream cheese ¾ cup sugar 3 eggs ¼ cup lemon juice 2 tsp grated lemon rind 2 tsp vanilla topping 2 cups sour cream 3 tbsp sugar 1 tsp vanilla glaze ½ cup sugar 1½ tbsp cornstarch ¾ cup water ⅓ cup lemon juice 1 egg 1 tbsp butter 1 tsp grated lemon rind
lynn’s lemon glazed cheesecake Preheat the oven to 350°F. The crust Combine all ingredients and press into the bottom and on the sides of buttered 9 X 3 inch spring form pan. Bake 5 minutes. The cheesecake Beat the cream cheese until soft and add the sugar and eggs, one at a time. Mix in the lemon juice, lemon rind and vanilla. Pour the mixture over the crust and bake for 25 minutes. The topping Blend together the sour cream, sugar and vanilla. Remove cake from oven, spread the mixture over the top and return to oven, and bake for 12 minutes. Let the cheesecake cool on a rack for 30 minutes before refrigerating. The cheesecake should be refrigerated before the glaze is added. The glaze In a heavy based saucepan, mix together the sugar and cornstarch. Combine the water, lemon juice and yolk and add to sugar mixture and cook over low heat stirring constantly until the mixture comes to a soft boil and is thickened. Add the butter and lemon rind and allow to cool, but spread on cheesecake before glaze sets, usually 5 to 10 minutes.
recipe I susan johnson I elementary teacher 114
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“Halwa is famous at home and abroad as traditional Pakistani dessert cuisine. Halwa is usually served in a dish, a large earthenware bowl, which can vary in size and composition according to demand or type of occasion.”
almond and coconut halwa 100g butter 1 cup powdered milk 1 cup shredded coconut ¾ cup almonds, chopped 1 cup sugar ½ cup water pistachio nuts for garnish
Mix sugar and water in a saucepan and bring to a boil until the sugar dissolves. Cover and set aside. In another pan, heat the butter and add powdered milk. Stir on medium heat for 3 to 4 minutes or until light brown in colour. Mix in the coconut and stir for 2 minutes. Add the chopped almonds and stir for 1 to 2 minutes. Add the sugar syrup and mix briskly for 30 seconds or until it leaves the sides of the pan. Serve in a bowl and garnish with pistachio nuts. To reheat, add some milk (1-2 tablespoons), mix well and microwave.
recipe I saima khalid I mum of rania & shahmeer 116
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“Was one of the first desserts I used to make as young adult, converted it to gluten free; super easy and very tasty! For regular Peach Cobbler, just switch back to regular baking flour, no other changes.”
simple southern peach cobbler 1 cup gluten-free flour 1½ cup sugar 1 cup water 1 tsp baking powder ¼ tsp salt ½ cup butter (or margarine), melted ½ cup milk ½ tsp vanilla extract 6-8 peaches, washed, peeled and sliced
Preheat oven to 350°F/180°C. Mix together flour, ½ cup of the sugar, baking powder, salt, milk and vanilla. Melt the butter in a 9x12 inch pan (preference for glass). Pour batter over the butter. Spread peaches over the batter. Pour the water over the peaches, and then sprinkle the remaining cup of sugar over the water. Bake for 60 minutes or until golden brown and bubbling. Serve warm with a scoop of vanilla ice cream or whipped cream.
recipe I cherene scherbinske I mum of carolyn 118
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“This is an old southern recipe passed down the family chain, and my signature holiday season pie.”
infamous texas pecan pie crust 1¼ cups all-purpose flour, plus more for rolling ½ tsp salt ½ tsp sugar ½ cup (1 stick) cold unsalted butter, cut into pieces 2-4 tbsp ice water filling 1 cup chopped pecans* 3 eggs 1 cup sugar 1 tbsp flour ½ tsp salt ¼ cup butter (melted) 1 cup corn syrup 1 tsp vanilla
The crust In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don’t over-mix. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days). On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day. The filling Preheat oven to 300°F. Place chopped pecans in pie shell. Beat eggs. In separate bowl, mix sugar, flour and salt together. Add this mixture to eggs. Beat. Add butter, corn syrup and vanilla and beat well. Pour liquid over the pecans in the unbaked pie shell. Bake for one hour or until brown and center does not shake. *Can be found at Paragon & Pencil Supermarkets.
recipe I cherene scherbinske I mum of carolyn 120
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“My grandmother, Inga, emigrated from Sweden to the US when she was 18. Her Swedish pancakes served with homemade jam and powdered (confectioners) sugar are still a family favorite.”
swedish pancakes 3 eggs 2 cups milk 1 cup flour 1 tablespoon sugar ½ teaspoon vanilla ½ teaspoon salt 6 tbsp melted butter
Combine eggs and ½ cup of milk in a mixing bowl, stirring until smooth. Add 1 cup of flour and stir again until smooth and it begins to thicken. Add remaining milk, sugar, vanilla, salt and melted butter. Heat skillet over medium heat and add a small amount of oil to pan. Pour ¼ cup of batter into pan and cook the pancakes until the edges turn golden brown. Flip and cook another 1-2 minutes. Serve with fresh fruit, jam, confectioners sugar, maple syrup, whipped cream or sour cream. All are delicious!
recipe I ellie holte I ispp admissions manager 122
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treats anzac biscuits chocolate chip cookie dough brownies colonial williamsburg gingerbread biscuits american chocolate chip cookies home made snickers bong dara’s chewy oatmeal cookies hokey pokey unsurpassable chocolate chip cookies nanaimo bars chocolate cream cheese cupcakes chocolate crinkles proffertjes afghan biscuits peanut butter oatmeal chocolate chip cookies
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Baking and eating ‘ANZAC Biscuits’ has become a favourite tradition of ours in April. You might be surprised to find that, contrary to popular belief ANZAC biscuits were never sent and eaten by troops in Gallipoli, but were in fact sold at fairs, galas, parades, and other public events to raise funds for the war effort. At the time they were referred to as ‘Solider’s Biscuits’, and it was only after WWI that their association with the ANZACs lead the term ‘ANZAC’ to be applied to them.”
anzac biscuits ½ cup plain flour ⅓ cup sugar ⅔ cup desiccated coconut ¾ cup rolled oats 50g butter 1 tbsp golden syrup ½ tsp baking soda 2 tbsp boiling water
Preheat the oven to 180°C. Mix together the flour, sugar, coconut, and rolled oats. Melt the butter and golden syrup together. Dissolve the baking soda in the boiling water and add to butter and golden syrup mixture. Stir butter mixture into the dry ingredients. Place level tablespoonful of mixture onto cold greased trays. Bake for about 15 minutes or until golden. Variations Add ⅓ cup sunflower or pumpkin seeds for added flavor. Add ½ cup nuts like macadamias or almonds for a nuttier taste. Dip your biscuits into chocolate once baked and leave in the fridge to set. Add ⅓ cup dried fruit and dunk into white chocolate for a sweeter treat.
recipe I nicola gawler I secondary teacher 126
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“These have a layer of rich fudgy brownies, a layer of edible chocolate chip cookie dough and chocolate chips sprinkled on top. Easy to make and people will love them!”
chocolate chip cookie dough brownies brownie 4oz unsweetened chocolate, finely chopped 1 cup butter, at room temperature 2 cups light brown sugar, packed 4 large eggs 2 teaspoons vanilla extract 1 cup all-purpose flour cookie dough 3/4 cup butter 3/4 cup light brown sugar, packed 3/4 cup granulated white sugar 1-3 tbsp milk (use sparingly, you can always add more) 2 tsp vanilla extract 1 ½ cups all-purpose flour 1 cup mini chocolate chips
Preheat oven to 325°F. The brownie Line a 9x13-inch pan with an overlarge piece of parchment/baking paper (so that you can easily lift and remove later). I used a smaller pan so that my brownies were thicker. If you do the same, make sure to factor in increased baking time. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. You can also melt the chocolate on the stovetop over a bowl of warm water. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 30 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Do not over bake. Let cool completely. The cookie dough In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk (sparingly - I added 1 tbsp which was enough) and vanilla.
Mix in flour just until combined. Consistency should be thick and fudgy. Stir in chocolate chips. Refrigerate until needed. Spread cookie dough over the cooled brownie. (I used disposable kitchen gloves and broke the dough up into smaller pieces and then patted it evenly over the cooled brownie.) Sprinkle with additional chocolate chips. Carefully lift cake from pan and cut into petit four-sized pieces and place into paper cupcake liners to serve. Store in refrigerator.
recipe I elizabeth boname I mum of nicholas & lauren 128
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“Always at the top of my childhood to-do list when visiting colonial Williamsburg: the Governor’s Palace hedgerow maze and these cookies from the brick ovens of the Ralegh Tavern Bakery.”
colonial williamsburg gingerbread biscuits 1 cup sugar 2 tsp ginger 1 tsp nutmeg 1 tsp cinnamon ½ tsp salt 1½ tsp baking soda 1 cup margarine, melted ½ cup evaporated milk 1 cup unsulfered molasses 4 cups stone-ground or unbleached flour, unsifted
Preheated the oven to 375°F. Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Add melted margarine, evaporated milk, and molasses and mix well. Add the flour 1 cup at a time, stirring constantly with a wooden spoon. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add additional flour to prevent sticking, as needed. When the dough is smooth, roll it out ¼ inch thick on a (liberally) floured surface and cut it into cookies. (Roll the dough slightly thicker for a puffier cookie). Bake on cookie sheets lined with parchment paper for 10-12 minutes. The cookies are done if they spring back when touched.
recipe I elizabeth boname I mum of nicholas & lauren 130
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“Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. Making chocolate chip cookies has never been easier.”
american chocolate chip cookies 200g butter 100g white sugar 100g brown sugar 1 tsp of vanilla essence 1 egg 200g flour ½ tablespoon of baking soda 200g chocolate chips
Preheat the oven to 190°C. Beat together the butter and sugars and add the vanilla and egg. Gradually add the flour and baking soda and stir in the chocolate chips. Using a spoon, drop a heaping spoonful onto a cookie sheet that is already lined with parchment paper. Bake for 12 minutes. Double the recipe for extra deliciousness.
recipe I kristin callahan I mum of hermina, madeleine, katherine & ella 132
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“So not good for you but absolutely irresistible!”
homemade snickers 50g of peanut butter (use the brands without added sugar) 200g syrup 200g sugar 320g cornflakes 200g dark or milk chocolate
Mix the peanut butter, syrup and sugar and heat it on the stove without letting it boil until sugar is dissolved. Take off the heat and mix in the cornflakes. Spread the mixture over the bottom of a baking pan. Melt the chocolate and spread over the cornflake mixture. Place in the fridge until set, cut into squares and serve.
recipe I sita ljungholm verma I mum of pavan, mia-dévi & nayan 134
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“These cookies are lovely and chewy, one just might be enough, especially with a nice tall glass of cold milk.”
bong dara’s chewy oatmeal cookies 200g salted butter, softened at room temperature 1½ cups plain flour 1 cup brown sugar ½ cup condensed milk 1 egg 1 tsp vanilla essence 1 tsp baking powder 2 cups rolled oats 1 cup chocolate chips or chopped chocolate 1 cup pistachio nuts, chopped
Preheat the oven to 175°C. Sift flour with baking powder and mix with the rolled oats. Set aside. Cream the butter, brown sugar and condensed milk. Add the egg and vanilla and beat until light and fluffy. Add in chopped pistachio nuts and chocolate and slowly carefully mix in the flour and rolled oats. Use two plastic spoons to scoop the mixture on greased tray and pressed down with plastic fork. Bake for 12 minutes or until golden brown.
recipe I shaikh fadilah shaikh ahmad I dad of shaikh irfan, shaikh aiman & shaikh syahmi 136
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“You’ve got to keep a close eye on this one to ensure that it doesn’t burn. Best to use a silicon spatula to prevent sticking and burning.”
hokey pokey 5 tbsp white sugar 2 tbsp golden syrup* 1 tsp baking soda
Put the sugar and golden syrup into a saucepan, heat gently, stirring constantly until the sugar dissolves. Increase the heat and bring to the boil. Boil for two minutes stirring occasionally, if necessary, to prevent burning. Remove from heat. Add baking soda. Stir quickly until mixture froths up rapidly. Pour into a buttered tin immediately. Leave until cold and hard then break into pieces. *Can be purchased at Digby’s
recipe I nicola gawler I secondary teacher 138
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“There are a million chocolate chip cookie recipes out there, but this one is unique with the ginger and Chinese 5 Spice seasonings. I usually make these on the small side, much easier for “dredging” in the powdered sugar before you bake them.”
unsurpassable chocolate chip cookies 1 cup butter 1½ cups packed light brown sugar 1 egg 2 tsp vanilla 2 cups flour 1 tsp baking soda 1 tsp cinnamon 1 tsp ground ginger ½ tsp salt 1/4 tsp Chinese 5 Spice powder 1 12oz bag chocolate chips 1 cup chopped walnuts or pecans 1 cup powdered sugar
Preheat the oven to 375°F. With electric mixer, cream the butter, adding the brown sugar, egg and vanilla. Combine the flour, baking soda, ginger, salt and cinnamon. Blend into the butter mixture. Stir in the chocolate chips and nuts. Chill until firm or overnight. Between palms of hands, roll small piece of dough into 1-inch rounds and dredge in powdered sugar. Place on lightly greased cookie sheets about 2 inches apart. Bake for 10 minutes. Remove from oven, cool 5 minutes on cookie sheets before removing to racks. Store in airtight container.
makes 6 dozen
recipe I susan johnson I elementary teacher 140
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“The Nanaimo bar is a dessert item of Canadian origin popular across North America. It is a bar dessert which requires no baking and is named after the west coast city of Nanaimo, British Columbia.”
nanaimo bars 2½ cups crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies) ½ cup butter, melted ¼ cup chopped pecans ½ cup flaked coconut 32oz cream cheese, softened 1 cup white sugar ¼ cup custard powder 4 eggs 1oz semisweet chocolate ½ cup heavy cream
Preheat an oven to 350°F/ 175°C. Stir together the cookie crumbs, melted butter, pecans, and coconut in a bowl until the mixture is well combined. Press into the bottom of a 9x13-inch baking dish, and refrigerate while making filling. Beat cream cheese, sugar, and custard powder in a large bowl with an electric mixer until light and fluffy, and beat in eggs, 1 at a time, beating each until fully incorporated before adding the next. Layer the filling over the crust. Bake until the center is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours. Melt the semisweet chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth and well blended. Pour the chocolate mixture over the cheesecake, spread with a spatula to cover the middle layer, and refrigerate until the topping is firm, 15-20 minutes. Serve cold. Store leftovers in refrigerator.
recipe I catriona sutherland I secondary librarian 142
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“These most delicious chocolate cupcakes are filled with cream cheese and chocolate chips.”
chocolate cream cheese cupcakes batter 1½ cups flour 1 tsp baking soda ⅓ cup oil 1 cup sugar 1 tsp vanilla 1 tsp cider vinegar ⅛ tsp salt ¼ cup cocoa 1 cup water
Preheat oven to 350°F. In a large bowl, mix all the ingredients for the batter together and stir until smooth. In a separate bowl, blend all the ingredients for the topping together until smooth. Fill lined or greased cupcake tins half full with batter. Drop one tablespoon of filling in the middle of each cupcake. Drop 6-8 chocolate chips on top of filling. Bake for approximately 15 - 20 minutes. Cool and serve.
topping 1 egg 8oz cream cheese, softened ⅓ cup sugar 1 tbsp flour chocolate chips/dark chocolate chopped
recipe I holly gardner I mum of hannah 144
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“Chocolate Crinkles are soft, fudge-like chocolate cookies that are encased in a coating of sugar.”
chocolate crinkles ⅔ cup granulated sugar, plus extra for coating 3 cups all-purpose flour 1½ cups Dutch-processed cocoa powder 1 tsp baking soda ½ tsp table salt 1 cup dark corn syrup 2 large egg whites 2 tsp vanilla extract 1½ cups unsalted butter ⅔ cup packed brown sugar 1 cup mini bittersweet chocolate chips
Preheat oven to 375°F. Line baking sheets with parchment paper. Combine flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl. In a large bowl, cream butter, brown sugar, and granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chocolate chips; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Place helping of granulated sugar in a shallow bowl. Shape dough into balls about 1½ inches and roll in sugar and toss to coat. Place balls on parchment-lined cookie sheets. Bake 10 to 11 minutes. Do not overbake. Cool cookies on baking sheet 5 minutes, then transfer to wire rack; cool cookies to room temperature.
recipe I elizabeth boname I mum of nicholas & lauren 146
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“Poffertjes are a kind of mini pancake. We eat them as a sweet snack at any time of the day, but not for breakfast. Poffertjes can be found in fairs, where they are sold in stalls. Kids love them, and adults too.”
poffertjes 400ml milk 125g plain flour 125g buckwheat flour* 1 egg 15g fresh yeast or 7g instant yeast 50g melted butter A pinch of salt (if butter is unsalted) serves 4
In a small bowl, dissolve the yeast in 3 tablespoons lukewarm milk. In a separate bowl, mix the plain and buckwheat flour and add the milk and yeast. Make a smooth batter (you can use extra water or milk to thin the batter as it should be runny but not too runny). Stir through the salt, melted butter and the egg. Cover the batter with a cloth or a plastic wrap and let the yeast go to work for about an hour. Heat your poffertjes pan (use a frying pan if you do not have a proffertjes pan) and grease it with butter. Pour your batter quickly into each hole (the easiest way is to use a squeeze bottle or a jug). Turn over the poffertjes using two forks, as soon as the bottom has set and the top is starting to dry a bit. Cook for further minute until golden brown. Sprinkle some icing sugar over the top and enjoy with butter. *Can be substituted with plain flour.
recipe I astrid de git & students I ispp dutch mother tongue programme 148
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“Afghan biscuits are a kiwi favourite with a not so kiwi name. This recipe produces a wonderfully crunchy, yet delicate biscuit made out of cornflakes, and always topped with chocolate icing and walnuts.”
afghan biscuits 200g butter, at room temperature ½ cup sugar 1¼ cups plain flour ¼ cup cocoa 2 cups cornflakes chocolate Icing 200g dark chocolate ½ cup cream 25g butter walnuts, optional
Preheat the oven to 180°C. Cream the butter and sugar until light and fluffy. Sift in flour and cocoa and stir until it is a creamed mixture, fold in the cornflakes. Spoon mounds of mixture onto a greased oven tray gently pressing together and bake for 15 minutes or until lightly browned and firm. When cold, ice with chocolate icing and decorate with a walnut piece if you like. To make the chocolate icing, break chocolate into a small bowl and add the butter and cream. Set the bowl over hot water and heat, stirring constantly, unit it has melted and smooth. Alternatively, microwave on medium power for 1 to 2 minutes, stirring every 30 seconds. Beat until thick before using.
recipe I nicola gawler I secondary teacher 150
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“I make these every year for the Christmas cookie exchange – and while they are gluten free, everyone gobbles them up! Super tasty and moist!”
peanut butter oatmeal chocolate chip cookies 1 cup brown sugar 1 cup peanut butter 2 eggs + 1 egg white 1¼ teaspoons baking soda 1 teaspoon vanilla 1 cup oatmeal ¾ cup chocolate chips (I also use peanut butter chips).
Preheat oven to 350°F. In a bowl, blend the brown sugar and peanut butter. Add the eggs and mix to blend. Spoon in baking soda and vanilla and mix in. Stir in oatmeal. Pour in chocolate chips and blend by hand. Drop cookies 1 heaping teaspoon at a time on cookie sheets, leaving some space between them to allow for spreading. Bake for 8-10 minutes.
recipe I cherene scherbinske I mum of carolyn 152
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liquid or volume measures (approximate) 1/3 tablespoon
5 ml
1 ounce
30 grams (28.35 g)
3 teaspoons
15 ml
2 ounces
55 grams
2 tablespoons 1 fluid ounce
1/8 cup, 6 teaspoons
30 ml
3 ounces
85 grams
1/4 cup
2 fluid ounces
4 tablespoons
59 ml
1/3 cup
2 2/3 fluid ounces
5 tablespoons & 1 teaspoon
79 ml
4 ounces
1/4 pound
125 grams
1/2 cup
4 fluid ounces
8 tablespoons
118 ml
8 ounces
1/2 pound
240 grams
2/3 cup
5 1/3 fluid ounces
10 tablespoons & 2 teaspoons 158 ml
12 ounces
3/4 pound
375 grams
3/4 cup
6 fluid ounces
12 tablespoons
177 ml
16 ounces
1 pound
454 grams
7/8 cup
7 fluid ounces
14 tablespoons
207 ml
32 ounces
2 pounds
907 grams
1 cup
8 fluid ounces/ 1/2 pint
16 tablespoons
237 ml
1/4 pound
4 ounces
125 grams
2 cups
16 fluid ounces/ 1 pint
32 tablespoons
473 ml
1/2 pound
8 ounces
240 grams
3/4 pound
12 ounces
375 grams
1 pound
16 ounces
454 grams
2 pounds
32 ounces
907 grams
1 kilogram
2.2 pounds/ 35.2 ounces
1000 gram
1 teaspoon 1 tablespoon
154
dry or weight measurements (approximate)
1/2 fluid ounce
155
This cookbook was created by the International School of Phnom Penh (ISPP)’s Parent Community Organisation (PCO) for International Day. The mission of the ISPP Parent Community Organization (PCO) is to support and enhance the school program. We aim to: Foster a positive partnership which will help the school listen to parents and help parents to be better informed about the school; and, welcome new families and promote a spirit of community by offering assistance, information, and friendship to all members.
SATURDAY JANUARY 25, 2014
BECOMETHECHANGE INTERNATIONAL DAY 10AM - 2PM ISPP’S SECONDARY CAMPUS #158 NORODOM BLVD. $6 ADULTS $4 STUDENTS $1 OFF BY PEDELLING IN OVER 30 COUNTRY BOOTHS CHILDREN’S PLAYGROUND FOOD & ENTERTAINMENT
All ISPP parents are automatically considered to be part of the PCO. Those who would like to be actively involved are encouraged to attend meetings. Meeting attendance is purely voluntary and needn’t be regular or require any additional participation. If you would like more information about the PCO, please email pco@ispp.edu.kh.
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