KIS Cookbook

KIS PRESENTS

International
Cookbook

BY THE KINABALU INTERNATIONAL SCHOOL COMMUNITY



International
Cookbook

By: The KIS Community

A Kota Kinabalu International School
collaboration of cultures and food



Acknowledgements

When the PTA Steering Committee got together early this year, it
was agreed that a book with recipes from different countries and
cultures would be a great idea to celebrate the diverse global
community of Kinabalu International School.
It is with great pleasure that we now introduce the first KIS
International Cookbook/ KIS International Recipes Book.
Thank you to all of KIS families for helping to gather so many
inspiring and delicious recipes and for sharing a piece of
yourselves and your culture. In this cookbook we were able to
represent 23 countries and we have 83 recipes.
A very special thank you go to many of the KIS children who have
provided beautiful illustrations for this book.
A big thank you as well to Gwenyth Abbott who formatted, edited
and designed the pages of this Cookbook. To Lisa Ambrose,
Andrea Wehrendt and Liz Wu who supported her in this project.
A very special thank you to Mrs. Anders Møller from the Hon.
Consul of Royal Danish Consulate, Sabah, here in KK, who have
contributed with a generous donation toward this wonderful
book and to Helle Enderby who made this contribution possible.
And finally, thank you to everyone who has purchased this
Cookbook. The proceeds will go towards our PTA funding of so
many wonderful events and activities that we hopefully can
materialise during this school year.
Happy cooking !
PTA Steering Committee, 2020

Eating is so intimate. It’s very sensual. When you invite someone to sit
at your table and you want to cook for them, you’re inviting a person
into your life. ~ Maya Angelou

Index of measurement

Volume: Weight: 1/4 lbs
1 tsp 5ml_____________ 30g 1oz
1 tbsp 15ml____________ 60g 2oz 1/2 lbs
2 tbsp 30ml 1/8 cup 90g 3oz 1 lbs
4 tbsp 60ml 1/4 cup 110g 4oz 1.1 lbs
8 tbsp 120ml 1/2 cup 120g 2.2 lbs
16 tbsp 250ml 1 cup 140g 5oz
170g 6oz
500ml 2 cups 200g 7oz
1L 4 cups 225g 8oz
230g
Temperature: 450g
140°C 275°F 500g
150°C 300°F 1kg
165°C 325°F
177°C 350°F
190°C 375°F
200°C 400°F
220°C 425°F
230°C 450°F
245°C 475°F
260°C 500°F

Contents

Breakfast 9
Appetiser 17

Salad 31
Bread 37
Sides/ Snacks 43
Main 63
Desserts 123



Breakfast

Artwork by:
Aiden 4K

Pumpkin Mantou

Yields: 10-12 small mantou

Mantou is a type of Chinese steamed bun. Unlike baozi,
it is normally without filling. It can be eaten plain or
sandwiched with stuffed meat. It is also great for
dipping into gravy or curry sauce. Mantou doesn’t have
to be the usual plain boring white. It can be colourful as
well, by adding vegetable puree. I particularly like to use
pumpkin puree as it gives the mantou a bright yellow
look and extra nutritional value. Besides that, pumpkin
puree can also make the mantou extra moist and
flavourful. These pumpkin mantou are super soft and
moist when warm, and remain soft even a couple of
hours after steaming.

110g pumpkin puree
50g castor sugar
250g pau flour or plain flour
3g instant yeast
3g baking powder
1/8 tsp salt
15g olive oil
50-60ml water

10 Breakfast

Halal

Pumpkin Mantou

To prepare your Pumpkin Mantou: Malaysia

1.Steam pumpkin until soft. Purée it by mashing the pumpkin with a

fork.

2.In a mixing bowl, combine all the ingredients together and knead.

3.Continue kneading until the dough is no longer sticky, soft and

smooth.

4.Place the dough in a lightly oiled bowl, covered with cling wrap.

Let the dough rest for 20 minutes at room temperature.

5.Lightly dust a working surface with flour. Gently punch down the

dough to deflate and knead it for 1-2 minutes.

6.Shape the dough with a rolling pin into a rectangle (approx. 35cm

x 20cm).

7.With a pastry brush, brush a thin layer of water on the top of the

rectangle dough.

8.Roll up the dough like a swiss roll, starting from the wider edge.

9.Roll gently the elongated dough out until it reaches a length of 45-

50cm.

10.Cut out both ends and divide the remaining dough into 8-10 equal

portions.

11.Place each portion on a piece of baking paper or muffin liner.

12.Proof them for another 30 minutes until double in size.

13.Steam the mantou for 18-20 minutes (depending on the size of

the mantou).

14.Once it’s done, open the lid slightly to release the heat for at least

5 minutes. With this, the mantou will not shrink after cooling down.

Note: Best to serve warm. If consumed the next day, store inside an
air-tight container and keep in the refrigerator. These mantou can also
be frozen for up to 3 months. Thaw them in advance and steam for 2-
3 minutes.

Parent: Ai Fuah, Student: Timothy 9S, Jayden 7K

Breakfast 11

Migas Entomatadas

(Tortilla crumbs with eggs in tomato sauce)

Serves: 4 persons

1 kg tomatoes, top stem removed
1 large onion, peeled
1 clove garlic , peeled
3 eggs
3 day-old corn tortillas cut in squares (Tip: use corn chips if there are
no corn tortillas, like in KK)
3 tbsp of corn oil (canola oil is a good substitute)
Salt and black pepper, to taste
100g queso fresco (“fresh cheese” - good substitutes: feta, fromage
frais, cottage, panela…), crumbled
Optional: 100g shredded cooked chicken breast

12 Breakfast

Halal

Migas Entomatadas

Mexico

To prepare your Migas Entomatadas:
1.Put the tomatoes with the onion and the garlic in a pot. Cover with
water, season with salt and pepper and bring to the boil. Cook
over medium heat for 5 minutes or until the vegetables are
cooked.
2.Place the cooked vegetables in a blender and mix until forming a
smooth paste, add the water where they were cooked if the sauce
is too thick.
3.Heat 2 tablespoons of oil in a pan and add the sauce. Cook over
medium heat for 2 minutes, then lower the heat and simmer for 10
minutes. Season again with salt and pepper. This sauce will keep
well in the fridge for 3-5 days.
4.Heat 1 tablespoon of oil in a pan and fry the tortillas mixing
frequently to allow them to cook evenly (skip this step if you are
using corn chips).
5.Add the eggs and scramble them with the tortillas (add the
shredded chicken breast here if using). Cook until the eggs are
fully cooked. Season with salt and pepper.
6.Add the tomato sauce to coat the tortillas, add as much as you
prefer the texture to be: little sauce if you prefer them very
crunchy, loads if you prefer them quite soggy (we like it middle
ground, not soggy but not very crunchy).
7.Serve and topple with the crumbled fresh cheese. These go really
well with refried beans! (pg. 60-61)

Parent: Milena Salgado, Student: Naollin Goossens Salgado 4S

Breakfast 13

Cachapas

(Fresh corn panakes)
Cachapas are a staple in Venezuelan cuisine. You can
buy them on road side stalls or in restaurants. They are
normally served with butter and a big chuck of a fresh
white cheese of the many different types that are
produced in Venezuela. It is also served with fried pork,
ham or shredded meat. You can substitute the fresh
cheese with mozzarella or feta cheese.
Cachapas are a good gluten-free option for people who
cannot tolerate gluten.

14 Breakfast

Halal

Cachapas Venezuela

8 ears of fresh sweet corn
1/2 cup water
2 tbsp sugar
1 tsp salt
1 or 2 tbsp corn flour, cornstarch or wheat flour
Corn oil, sunflower oil or butter to grease the pan
1 egg, optional

To prepare your Cachapas:
1.Peel the corn and cut the kernels out with a knife.
2.Place the kernels and the rest of the ingredients in a food
processor or a blender and process until fairly smooth but still a
little chunky.
3.Heat a heavy skillet over a medium flame. Wipe the skillet with a
little oil or butter and add about 1/2 cup of the batter to the skillet
and spread it out a bit. Turn when the surface bubbles and the
bottoms are golden brown, about 2 - 2 1/2 minutes, and brown on
the other side.
4.Hold in a warm oven and repeat with the remaining batter. Serve
hot, spread with butter or folded around your favourite filling.

Parent: Eva Toro, Student: Diego Vizamora Toro 9S

Breakfast 15



Appetiser

Artwork by:
Elliot 4S

Knækbrød

18 Appetiser

Halal

Knækbrød Denmark

A type of bread eaten for breakfast and lunch with

toppings or as a snack with or without toppings such

as butter, cheese, paté, pesto and peanut butter.

Equipment: 100ml oats

A large bowl 100ml sesame seeds

A jug with measurements of 100ml 100ml flax seeds

A large spoon for mixing 100ml sunflower seeds

A spatula 350ml plain flour

Baking sheet 200ml water

100ml sunflower oil

1 tsp baking powder

1/2 tsp salt

To prepare your Knækbrød:

1.Turn oven on 200°C

2.Mix all the dry ingredients in the bowl.

3.Add the wet ingredients and mix well.

4.For a regular/ small sized oven divide the mix in two equal

portions.

5.Spread as thinly as you can on the baking sheet (on a baking

tray) without making holes using a spatula dipped in water.

6.Cut the dough into squares.

7.Bake 15-20 or until golden in the middle of the oven.

8.Remove from oven and let cool before breaking the ready-to-

eat "knækbrød" into squares.

You can use any mix of seeds you like.

Enderby Family: Helle, Simon, Aidan 4K, Elliot 4S, and Casper 1S

Appetiser 19

Food, in the end, in our own
tradition, is something holy.
It’s not about nutrients and
calories. It’s about sharing. It’s

about honesty. It’s about
identity.

-Louise Fresco

Halal

Hummus

Iraq

1 1/2 cup boiled chickpeas with salt
1/3 - 1/2 cup water of hummus
2 tbsp lemon juice
1/2 tsp salt
2 tbsp tahini (sesame paste)
1 garlic clove, smashed
2 tbsp olive oil
Pinch paprika

To prepare your Hummus:
1.Put all ingredients into a blender, and blend into a smooth paste.
2.Decorate with a pinch of paprika and olive oil

Serve with Arabic bread as an appetizer

Parent: Janan Hadi, Student: Amar Falah Y13

Appetiser 21

Kibbeh Rice with
Potatoes

Dough: Filling:
2 cups of jasmine rice 2 onions
2 cups water 1/2kg mince (meat or chicken)
1 tsp salt 1/2 cup parsley
2 seeds cardamon 1/4 tsp cumin
1/4 tsp turmeric 7 spices
1 tbsp starch Salt and black pepper, to taste
4 big boiled potatoes

22 Appetiser

Halal

Kibbeh Rice with
Potatoes

Iraq

To prepare your Dough:
1.Cook the rice, put water and rice into a cooking pot (i.e. rice
cooker), and add salt, cardamom, and a sprinkle of turmeric.
2.While the rice is cooking, boil 4 big potatoes separately, and
then peel them. Once the rice and potatoes are done, mix
them together in a food processor or meat grinder to produce
your dough.
3.Add some salt and starch to the dough and mix and pound
thoroughly using your hands.

To prepare your Filling:
1.Sauté chopped onions, meat and some parsley all together.
Also add the cumin, 7 spices, black pepper and salt into the
pan.
2.Take 1 teaspoon of the cooked filling and place it inside a
small piece of the rice dough. Close and shape each piece
making sure none of the filling is exposed.
3.Fry each piece until golden.

Best served with hummus (pg. 21), yogurt and green salad!

Parent: Janan Hadi, Student: Amar Falah Y13

Appetiser 23

Tortilla de Patatas

(Spanish Omelette)

8 large eggs or 10 normal eggs
1kg potatoes
Extra virgin olive oil, for frying potatoes
1 large onion
Salt, to taste

To prepare your Tortilla de Patatas:
1.Peel, wash and dry the potatoes.
2.Cut potatoes into 5mm slices. Place them in a large bowl and
add salt to taste.
3.In your largest non-stick frying pan, heat oil on low
temperature.
4.Cook the potatoes for about 20 minutes.
5.While potatoes are cooking, beat eggs in the same large bowl
you used before and set aside.
6.Peel onion and slice as thin as possible.
7.In another frying pan, heat olive oil and sauté the onion until
golden (caramelize, do not burn).
8.Drain onions and add them to the raw eggs.

24 Appetiser

Halal

Tortilla de Patatas

Spain

To finish your Tortilla:
1.Use a large strainer to drain the potatoes. Add to the onion and
egg mixture.
2.Rest the mixture for 15 minutes so that all the flavours come
together.
3.In the same pan you cooked the potatoes, remove all oil. Cook
the mixture. For less cooked (runny eggs), cook for 4 minutes
over medium-high heat on each side. For more done eggs,
cook longer on either side.
4.To turn the tortilla (this is the trickiest part) use a large flat plate
or a smooth edged cover.

Best with toasted bread.

Parent: Mimi Sa, Students: Maira 2K and Misha F2

Appetiser 25

English Farmhouse/
Back-garden Paté

Yields: 2 medium mason jars, Prep: 30 minutes, Cook: 30 minutes

Paté is French for “paste” and started out as a meat paste usually
wrapped in pastry, the French equivalent of an English meat pie.
However, over the years many countries and cooks around the
world have developed their own way of using up off cuts and offal
and have developed their own homage and versions of Paté.
Often thought of as decadent, difficult to perfect and sometimes
disgusting to make (cooking and puréeing liver is not to everyone's
taste or smell come to that!). English Farmhouse (or Back-garden)
Paté is so called, as it's more rough and ready and made with
what was at hand in the farmhouse kitchen (or in this case my
back-garden here in KK) and has a mix of smooth and coarse
texture. Once you get over your first misgivings and get stuck in,
you realise its actually quite easy and very rewarding both
creatively and culinary. Bon Appétit! (Yeah I know more French -
well this is for International day after all, but I can’t think of any
other dish that has become more wide-spread (pun intended) and
international.

26 Appetiser

Non-Halal

English Farmhouse/
Back-garden Paté

United Kingdom

1kg fresh chicken livers 100g salted butter
500g fresh pork or chicken mince Olive oil
Fresh herbs - oregano, sage, 1/2 cup Cognac (optional)
thyme, tarragon, basil Sabah Fusion:
1 medium red onion 200g fresh Sabah shiitake
200ml cooking/ pasta cream mushrooms
Salt and pepper, to taste Chilies to taste

To prepare your English Farmhouse/ Back-garden Paté:
1.Trim the fresh chicken liver from the chicken hearts (keep the
hearts to fry up afterwards as a delicious treat for your dog or cat
- they will love you even more for it!)
2.Collect whatever fresh herbs you may have in your garden or
what you can find in your local fresh produce store and give then
a rinse. Remove the leaves and discard the stalks (if you draw a
blank with fresh herbs at a push you can use some of your
favourite dried herbs from your kitchen drawer.) Set your basil
leaves to one side.
3.Add a good splash of olive oil to a large frying pan and bring to
heat.
4.Add 50g of butter (oil first so you don’t burn the butter).
5.Add your chicken liver, herbs (not basil) and season to taste with
salt and pepper. Mix and fry together

Enderby Family: Helle, Simon, Aidan 4K, Elliot 4S, and Casper 1S

Appetiser 27

English Farmhouse/

Back-garden Patécontinued

6. If you feel decadent or are lucky to have a bottle of Cognac
in the house (in my case Helle’s birthday present from a
very good friend!) you can add 1/2 a cup to the pan. Set light
to the vapours from your gas flame or a lighter to burn off the
alcohol because all you want is the lovely smooth taste of
the Cognac left behind.

7. Continue stirring and breaking down the cooking livers with
your spatula or chosen cooking utensil until all of the liver is
cooked through, smooth and soft. Be careful not to overcook,
char or burn the liver.

8. Take off the heat and either place into your food blender or
into a large bowl and use a hand blender to purée the livers
into a smooth paste and set aside.

9. Peel, then slice and finely dice the red onion.
10. Optional: Slice your chosen chillies as per your own

personal taste.
11. Clean the fresh Sabah shiitake mushrooms (clean by

brushing off any obvious debris, cut and discard the ends of
the stalks - Do Not wash the mushrooms as they will absorb
water which you do not want, as you want the mushrooms to
absorb the cooking juice later on) then slice and finely dice.
12. Using the same frying pan (no need to waste the
established flavours) add in a little olive oil and bring to
heat.
13. Add 50g of butter (oil first so you don’t burn the butter).
14. Add your diced red onions and chillies to the frying pan and
cook and stir for a minute until soft, sweet and translucent.

28 Appetiser

Non-Halal

English Farmhouse/

Back-garden Patécontinued

United Kingdom

15. Add and stir in the pork or chicken mince and season to taste
with salt and pepper. Cook and render down the fats and
cook-off any excess moisture.

16. Add and stir in the finely chopped shiitake mushrooms for a
few more minutes to absorb all of the cooking juices and
flavours.

17. Add and stir in the finely sliced basil leaves cooking for a
minute more before taking the whole pan off the heat.

18. Add the 200ml cooking/pasta cream to the puréed chicken
livers and blend through once more.

19. If using a food blender decant your smooth chicken liver mix
to a large bowl.

20. Add the cooked mince mix to the chicken liver purée and mix
evenly together with a spatula or spoon.

21. Check for taste and add additional salt and pepper if needed.
22. Whilst still warm, decant the paté into mason jars or recycled

large jam or pickle jars with a spoon to avoid spilling down the
sides or around the top of the jars.
23. Whilst the Paté is warm this is a great time to treat yourself,
so take a moment and slather onto fresh crackers or buttered
wholemeal toast and enjoy!
24. Once your jars are full, seal with the jar lid and set aside on
your counter top to cool.
25. Once cool, pop one in the fridge (it can last over a week if you
don’t eat within the first few days!) and give the second jar to
family or friends who will love you the more for it.

Enderby Family: Helle, Simon, Aidan 4K, Elliot 4S, and Casper 1S

Appetiser 29



Salad

Artwork by:
Emmanuel 6K

Halal

Malaysia Bean Curd Kerabu

Serves: 4 persons, Prep: 10 minutes, Cook: 25 minutes

3 pieces bean curd, diced Sauce:

2 stalks spring onion, sliced 3 tbsp chili paste
1 stalk kaffir lime leaves, sliced 1 clove garlic, pounded

Oil for frying 2 tbsp palm sugar

Salt and turmeric powder, to taste 1 tbsp sugar
2 tbsp tamarind juice

2 tbsp plum sauce

2 tbsp hoisin sauce

3 tbsp chilli sauce
250ml water

To prepare your Bean Curd Kerabu:

1.Season bean curd with turmeric powder and salt

2.Deep-fry bean curd in hot oil until golden, then slice.

3.Mix all sauce ingredients in a pan. Stir over low heat until the

sauce thickens. Set aside and let cool.

4.Mix bean curd with sauce, spring onion and kaffir lime leaves.

Parent: Marinsa, Student: Janesse Lau 5S

32 Salad

Halal

Hinava (Raw Fish Salad)

Malaysia

Hinava is most well known as a traditional dish of the
Kadazan Dusun in Sabah. The dish comprises slices of
raw fish marinated with lime juice. There are many
different types of fish that can be used to make this, but
the fish that we like to use are mackerel. It is used as a
salad starter in meals. Enjoy!

500g mackerel, thinly sliced
120 ml lime juice
100g shallots, finely chopped
20g young ginger, cut in long and thin
slices
10g red bird eyes chilli (cili padi)
200g bitter gourd, cut into strips
Salt and sugar, to taste

To prepare your Hinava:
1.Marinate the fish with the lime juice for about 20 minutes.
2.Mix the sliced bitter gourd with salt to reduce its bitterness for
about 15 minutes and then rinse with water.
3.Combine all the ingredients.
4.Season to taste.
5.Chill in the refrigerator for at least 1 hour for better taste.

Parent: Victoria, Student: Maxine Moore 8S

Salad 33

Russian Fish Salad

"Herring under the Winter Coat"

Starter, traditional for New Year celebration

3 large potatoes (not peeled)
2 large carrots (not peeled)
2 red beets, washed with tops and bottoms removed
1/2 yellow onion, chopped
1 small apple
1 jar salted or pickled herring fillets (or any other fish you prefer)
6 tbsp mayonnaise
Salt and ground black pepper, to taste
1 tsp plant oil (olive or other)

To prepare your Ingredients:
1.Bring a large pot of water to a boil. Cook the potatoes, carrots,
and beets in the boiling water until cooked:
40 minutes for the beets
25 to 30 minutes for the carrots
15 to 20 minutes for the potatoes
2.Allow vegetables to cool.
3.Remove and discard the skin.
4.Shred the vegetables keeping them separate.
5.Peel and chop the apple finely, keep in a separate bowl.
6.Cut the fish in small cubes, keep in a separate bowl.
7.Chop the onion finely.
8.Mix the fish and onions with a teaspoon oil.

34 Salad

Halal

Russian Fish Salad Russia

To prepare your Salad:
1.Arrange the fish in a layer in the bottom of a bowl.
2.Cover the layer with potatoes. Don’t press the layers together,
the salad should be airy.
3.Spread 2 tablespoons of mayonnaise.
4.Cover the layer with carrots.
5.Cover the layer with apple.
6.Spread 2 tablespoons of mayonnaise.
7.Cover the layer with red beet.
8.Spread 2 remaining tablespoons of mayonnaise.
9.Season with salt and pepper.

10.Cover with plastic wrap and chill in the refrigerator for at least
1 hour.

Serve cold.

Parent: Anastasia, Students: Daniel Y12, Charlotte 4S, Fabian 2K and John-Michael 1K

Salad 35



Bread

Artwork by:
Casper 1S

You have to taste culture to
understand it.

-Deborah Cater

The Easy Halal
French Baguettes
France
11g dry yeast
300g water
400g bread flour
7g salt

To prepare your Easy French Baguettes:
1.Preheat your oven (max temperature).
2.Take a bowl and add all ingredients and mix.
3.Leave it for 2 hours covered with cling wrap or a wet towel.
4.Divide the dough into 3 parts and shape your baguettes.
5.Place them in a baguette tray or on baking paper folded to
make three compartments.
6.Place in the oven for 25 - 30 minutes, spraying with water from
time to time!

Bon appétit!

Parent: Samia, Student: Yanis Gautier 5S

Bread 39

Lockdown Loaf (Beer Bread)

Tips:
This bread isn’t light and fluffy like a bakery loaf – it’s dense and dare I say,
‘moist’. That’s how it’s meant to be.
Use the crappiest beer you have on hand – that awkward, long-forgotten
bottle lurking forlornly in the back of the fridge, probably leftover from some
BYO you had 18 months ago, That’s the beer you want.
Check the expiry date on your baking powder.
This beer bread is safe for kids and pregnant women, as the alcohol
evaporates in the oven.
If you can’t find beer, cider or plain soda water works – or a dry, not-too-
sweet ginger beer or kombucha (omit the sugar if using these as they are
already sweet). Lemonade would be too sweet.
People have had success with using half wholemeal flour in their beer
bread, too.
Once it’s cooled down, it’s amazing toasted – we have it with peanut butter,
Marmite or vegemite, avocado and tomato, hummus and basil – the list
goes on! It’s highly addictive, I’ll warn you now.

40 Bread

Non-Halal

Lockdown Loaf (Beer Bread)

New Zealand

Bread: Topping suggestions:
3 cups plain flour or self-raising Finely chopped onion or red onion
and omit baking powder Grated cheese
3 tsp baking powder Sprinkle with paprika/ oregano
2 tsp sugar Salt and pepper
1 tsp salt Extra virgin olive oil for drizzling
375ml beer Olives
Seeds

To prepare your Lockdown Loaf:
1.Preheat oven to 180°C and line a small/ medium loaf tin with
baking paper.
2.Add flour, baking powder, sugar and salt to a large mixing bowl.
Stir to combine.
3.Pour in the beer/water and stir again to combine into a sticky
dough. Scrape into the prepared tin with a spatula and smooth
out.
4.Sprinkle with the toppings you like and drizzle with olive oil.
5.Bake in the oven for 40 minutes – it will have risen and puffed
up and be all golden and delicious looking.
6.Serve hot or warm with any toppings you like – it’s awesome
plain with butter. Once it’s cooled down it’s amaaazing toasted.

Keep at room temperature in a bag or container. It’s not gonna
last long, though, I warn you now!

Parent: Allison, Student: Jaxon Lawton 6K

Bread 41

You don’t need a silver fork to
eat good food.

-Paul Prudhomme

Side/ Snack

Artwork by:
Emmanuel 6K

Danish/ Sabahan
Pickled Red Cabbage

Serves: 12 persons, Prep: 15 minutes, Cook: 1 hour

In Denmark it is traditional to serve a cooked pickled
red cabbage for the Christmas Eve dinner. This is an
old recipe, so easy to make and makes a great side-
dish to roast pork or pork chops, roast duck, chicken,
turkey, goose but also works well with lamb chops or
as a side dish for Bar B-Qs as the sweet/acid flavour
cuts through and harmonises with fatty grilled
charred meats.

1 small head red cabbage, cored and shredded
2 cups raw sugar (and sugar will do really)
2 cups white vinegar
2 tsp Himalaya pink salt
3 cups water
1/4 cup Ribena drink concentrate or 2 tbsp blackcurrant jam
Sabah additions:
3 tbsp of tuhau
Chillies to taste

44 Side

Halal

Danish/ Sabahan

Pickled Red Cabbage

Denmark

To prepare your Danish/ Sabahan Pickled Red Cabbage:

1.Peel off any damaged or dried leaves of the cabbage. Cut in

half and cut out and dispose of the white core.

2.Finely cut across 1 half of the cabbage so you are left with fine

long slithers of cabbage.

3.Place the cabbage in a large saucepan, and stir in the sugar,

vinegar, salt and water.

4.A little flavour boosting tip that I was told many years ago, was

to cheat and add in 1/4 cup of Ribena drink concentrate or a

couple of tablespoons of blackcurrant jam/jelly if you have

some handy. This little boost of fruitiness rounds of the

sweetness against the acid of the vinegar.

5.However!!! To make this a Sabahan fusion, I love nothing more

than adding in 3 tablespoons of fresh Tuhau and serval finely

sliced sweet chillies at this point also.

6.Bring to a boil, then simmer over medium heat for 1 hour with

the lid off to reduce the sauce. Stirring occasionally.

7.This is one condiment which tastes better made well before the

meal (even days or weeks before) and then reheated later

when your main meal is ready. In fact 1 small red cabbage

head usually makes enough for 2 main family and friends

meals.

It is also great served cold with cold meats.

Enderby Family: Helle, Simon, Aidan 4K, Elliot 4S, and Casper 1S

Side 45

Chicken Gravy

It is a side dish for Chapati (pg. 79), Roti, Naan, Idli,
Dosa and also with rice. This recipe is a simple and
quick version of making chicken gravy. Indian recipes
always have a lot of ingredients and spices in it. This
chicken gravy is one among them. Adding the right
ingredients in exact proportion makes the dish taste
more delicious. This chicken gravy is made without
coconut and I am sure that you all will love it.

3/4kg chicken with bone Required:
3 tbsp oil Salt, to taste
1 cinnamon stick Some Curry leaves for flavour
3 cloves Some Coriander leaves for garnishing
3 cardamom pods
1 tsp fennel seed (Saunf)
2 large onions
2 tomatoes
2 green chilli
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala powder
2 tsp coriander powder
1 tbsp red chilli powder
1 cup water

46 Side

Halal

Chicken Gravy India

To prepare your Chicken Gravy:
1.Heat oil in a pan and add the whole spices: cinnamon,
cardamom, cloves and fennel seeds. All these spices give nice
flavour to the recipe. Then, add the chopped onions, green
chillies, some salt and sauté until the onions are nice and
golden.
2.Once the onions are golden, add the turmeric powder, ginger
garlic paste, cumin powder, garam masala powder, coriander
powder and red chilli powder. Mix it once and immediately add
the tomatoes and curry leaves. Add a little bit of water to
prevent the masalas from burning and cook until the tomatoes
turn into a paste. It is very important to cook until paste to get
nice smooth gravy, otherwise you can grind the mixture and
add it to the pan.
3.Once the tomatoes are nice and soft add the chicken pieces
and require salt and water. Mix it well, cover and cook it for 15-
20 minutes or until the chicken is fully done.
4.Once the gravy thickens and chicken is cooked thoroughly add
a handful of coriander leaves for garnishing and turn off the
heat.

Our delicious chicken gravy is ready to be served. You can always
adjust the consistency according to your preference. If you want a
lighter gravy then add a little extra water and make it light.

Parent: Renjitha, Student: John Nigil Sathyamurthi Y12

Side 47

Artwork by:
Manikandan 11K

48 Side

Mint Chutney Halal

50g plain yoghurt India
200g mint leaves
1 small onion, chopped
5g ginger, chopped
5-6 cloves garlic, chopped
20g tamarind paste
1 tsp red chilli powder
Salt, to taste

To prepare your Mint Chutney:
1.Blend all ingredients together and serve.

Side Student: Manikandan 11K

49

Dalgona

50 Side/ Snack