KIS Cookbook

Non-Halal

Rice Cake Soup Korea

2 bowls of sliced rice-cake
8oz Korean beef brisket
1 scallion
2 tbsp ground garlic
2 tbsp cooking wine
2 tbsp sesame oil
3 tbsp soy sauce
800ml water
2 eggs
Pepper powder, to taste

To prepare your Rice Cake Soup:
1.Remove blood from beef via kitchen towels.
2.Add pepper powder, cooking wine, sesame oil on beef and let
marinate.
3.Slice the scallion sideways.
4.Whip the two eggs.
5.Put the beef on a pan and fry.
6.Add water, soy sauce when the beef is cooked well.
7.When the soup is boiling, remove the foam.
8.Add rice cakes.
9.Add the whites of the scallion and mix the green parts with the
eggs.

10.Add ground garlic, eggs and boil them.

Main Parent: Monica, Student: Bryan M. 5S

101

Shrimp Pancakes

15 shrimp
8g leek
1/2 tbsp garlic, minced
15g paprika
15g broccoli
Pancake powder, for coating and mixture
4 eggs
Salt and pepper, to taste

102 Main

Halal

Shrimp Pancakes

Korea

To prepare your Topping:
1. Mix together: 3 minced shrimp, leek, cooked broccoli, paprika,
pinch of salt and pepper, the minced garlic, 1 egg yolk and 1
spoon of the pancake mix. Set aside.

To prepare your Shrimp:
1. 12 shrimp (washed, cut into half with its' tail), then sprinkle with
salt and pepper. Place each shrimp, coated with pancake mix
on both sides on another plate.
2. Scoop half a spoon of the toppings on top of each shrimp.
3.In a bowl, beat 3 eggs and add a pinch of salt.
4.Soak each shrimp in the eggs.

To fry your Shrimp Pancakes:
1. Put 2 spoons of oil in a pan over low heat.
2.Fry the shrimp (top side first) for 4 minutes, or until light brown.

Notes:
There is no set amount of vegetables. Feel free to mix them up.
(carrot, onion, mushroom, spinach, etc.)
If there is too much of the topping mixture on top, it'll take a
long time to cook, so it doesn't come out as nice.

Parent: Kim Youngsil, Student: Junu Byun F2

Main 103

Belachan Beehoon

200g dried prawns, soaked 2-3L of plain water
150g shrimp paste (belachan) 200g rice vermicelli, blanched
10 shallots 1 cured cuttlefish, blanched and cut
2-3 big chilli or 8 chilli padi into small pieces
2-3 tbsp brown or white sugar 2 century eggs, cut into quarter
3-4 tbsp tamarind paste (Assam) – sizes
add about 1 cup of water and A handful of beansprouts
extract juice 1 cucumber, julienned into small
1-2 pinch(es) of salt, depending on sizes
taste Sauces for drizzling, optional

104 Main

Halal

Belachan Beehoon

Malaysia

To prepare your Belachan Beehoon:
1.In a frying pan, pan fry the belachan or shrimp paste until
fragrant and aromatic. This step is very important as uncooked
shrimp paste will make the dish very stinky. Properly grilled
shrimp paste will give you a nice aroma. In this process, the
shrimp paste may disintegrate but that is ok for the next step.
2.Pound the chilli, soaked dry prawns and shallots until as fine
as possible. Set aside. You can also use a blender if you wish.
3.In a pot, put the water, add the pounded herbs and dried
shrimps followed by toasted shrimp paste, tamarind juice and
the brown sugar. Bring to boil. Once boiling, lower the heat to
medium and let it simmer for at least 15-20 minutes. Take a
tablespoon and taste some. Add additional sugar and salt if
desired.
4.For assembly, have a bowl or plate, put some rice vermicelli,
pour some gravy on top until it covers the rice vermicelli.
Drizzle with special sauces, if desired. Garnish with some
century eggs, shredded cucumber, cuttlefish and beansprouts.
Best served warm as a snack or a noodle meal.

Parent: Ai Ching Lim, Student: Ada Pian Yun Jie 5K

Main 105

Filipino Chicken Adobo

6 bone in chicken thighs (about 2.5-3lbs)
4 skin on chicken drumsticks (about 1.5lbs)
1 1/2 cup soy sauce
2 cups local vinegar or any white vinegar
1 cup brown sugar
6 bay leaves
1 tbsp black peppercorns
10 cloves garlic
2 green chilies
Spring onions for garnish (optional)
1/2 cup canola or any vegetable oil

106 Main

Halal

Filipino Chicken Adobo

Philippines

To prepare your Chicken Adobo:
1.In a large bowl whisk together the soy sauce, vinegar, sugar
and the peppercorns. Add the chicken to the bowl and
marinade for 3 hours to 6 hours. (Overnight marination is
optional).
2.Heat a large pot, add the oil. On medium heat, stir in the garlic
and cook until brown and discard immediately. Drain the
chicken while keeping the marinade. Brown the chicken pieces
on a batch basis for 5 minutes. Do not overcrowd the pot.
3.Return the browned chicken on the pot with the garlic and the
rest of the marinade. Cook and cover at medium heat and
when the sauce begins to boil, simmer at low temperature.
Continue cooking for 25-30 minutes. Check when chicken is
done.
4.Remove the chicken from the pot and set aside. Continue to
cook the sauce until syrupy in texture about 10 minutes on
medium heat. Return the chicken to the sauce and top with the
green onions.

Serve hot with steamed white rice. Enjoy cooking!

Parent: Dennis Uy, Students: Myko Philippe 8K and Andros Nikolai 6K

Main 107

Life expectancy would grow by
leaps and bounds if green

vegetables smelled as good as
bacon.

-Doug Larson

Balmoral Chicken Non-Halal

Scotland

Artwork by: 109
Logan Forsyth 9S

Main

Balmoral Chicken

(Served with a Whisky Cream Sauce)

Serves: 2 people Prep: 10 minutes, Cook: 25 minutes

2 large chicken breasts Whisky Sauce:

70 - 100g haggis (can be purchased 3-4 tbsp whisky

in Merdeka) 100ml cream

4 rashers of bacon 50ml chicken stock

Steamed greens Knob of butter

Mashed potato 1 tsp Dijon mustard

Whisky sauce Salt and pepper, to taste

To prepare your Chicken:
1.Preheat oven to 200°C.
2.Take the chicken breasts and make a slit in the side at the
largest point, slicing through until about 1cm is left on the
opposite side.
3.Take the haggis and stuff half into each chicken breast. You
don't want them to be too full, as the chicken should basically
seal back around the haggis to form a circle of chicken with the
haggis at the centre.
4.Lay the bacon out and then place the chicken breast on one
end, rolling it to cover the centre and seal the slit. Ideally, the
ends of the bacon will be on the underside of the chicken. If you
really need to, you can secure it with a toothpick, but it should
stick fairly well to the chicken itself.

110 Main

Non-Halal

Balmoral Chicken

Scotland

5. Fry the wrapped chicken breasts so that the bacon browns a
little and starts to crisp a bit.

6. Put them into a pan or on a baking tray and bake in the oven
for around 30-40 minutes depending on the size of the chicken
breasts. The juices should run clear when you insert a sharp
knife.

7. Meanwhile, cook any accompanying vegetables and the
whisky sauce.

8. To serve, slice the chicken breast in half to you can see the
haggis inside, place on the plate with the vegetable and
liberally pour over whisky sauce.

To prepare your Whisky sauce:
1.Heat the fry pan to medium and add the knob of butter and
melt.
2.Add 3 tablespoon of your choice of whisky, then light the whisky
with the lighter and allow it to burn off the alcohol. This makes
the sauce less bitter.
3.Add the cream, stock and mustard to the pan once the flame is
out.
4.Allow to thicken and reduce heat while continuing to stir, then
add salt and pepper to taste

If you would like a stronger whisky taste, then you can add another
tablespoon at the end too.

Parent: Fi, Students: Isla 11K and Logan 9S

Main 111

Artwork by:
Maira 2K and Misha F2

112 Main

Gambas al Ajillo Halal

(Garlic Prawn) Spain

4 cloves garlic, thinly sliced/ crushed
1 lbs large shrimp, peeled and cleaned
Kosher salt to taste
1 tsp smoked paprika
1/4 cup extra virgin olive oil
1 tbsp chopped Italian flat-leaf parsley

To prepare your Gambas al Ajillo:
1.Mix salt and paprika to coat the prawns.
2.Heat oil and garlic over medium heat until garlic is a little golden
and fragrant.
3.Add prawns and stir until fully cooked.
4.Remove from heat and add parsley.

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

Main 113

Swedish Meatballs

500g beef mince
50ml fine breadcrumbs
2 eggs
30ml finely chopped onion
150ml cream
2 blocks of beef stock melted in 100ml of water and cooled
Salt and black pepper
Butter for frying

To prepare your Meatballs:
1.Mix the breadcrumbs together with the eggs, cream and beef
stock. Leave the mixture in the refrigerator for 30 minutes for
the breadcrumbs to partially absorb the fluid. Then add raw
mince and the onion to this mixture.
2.Add salt and pepper to your liking. Mix it all well. Wet a large
chopping board with cold water and shape the mixture into balls
either with your hands or using two spoons.
3.Fry the meatballs in a relatively hot pan and use a good amount
of butter. Shake the pan regularly to get an even cooking
surface. When they have an evenly cooked layer you can
reduce the heat a little.

In Sweden, we traditionally eat our meatballs with plain boiled
potatoes with a sauce similar to gravy (it has a little cream in it) and
lingon jam (similar to cranberry jam) but they are great with potato
mash, pasta or noodles as well.

114 Main

Halal

Swedish Meatballs

Tips: Sweden

In the hot weather here in Malaysia, I make my meatballs in

batches. I make as many balls as I can fit in my large frying pan

and then put the rest of the mixture in the fridge whilst I am frying

them. Once I have finished, I continue shaping another batch and

so on. The warmer the mixture is, the harder it is to shape. If you

want to eat them straight away you can keep the finished meatballs

warm in the oven while you finish the frying.

Bryant Family: Mia, Mr. Bryant, Blossom 4S and Linden 1K

Main 115

Crackling English
Roast Pork

Serves: 10 persons, Prep: 15 minutes, Cook: 3 hours, Rest: 15 minutes

As the son of a Norfolk pig farmer those that know me
will tell you I take my pork quite seriously and maybe
even more so than many of my pork loving friends here
in Sabah. I love getting up early to go down to Foh Sang
meat market to select a good size (4-6KG) fresh pork butt
or shoulder joint depending on what's on offer and have
taught several of the vendors how to thinly slice the skin
and fat down to the meat ready for my roasting.

Quite often I have had old Chinese ladies watch with
interest as I get the skins and fat cut and ask why and
after telling them my methods to make sure fire crispy
crackling they have also instructed the vendor to cut their
pieces of meat exactly like mine. So to me, the early
morning selection of the meat; interaction with vendors
and other buyers adds something more to this dish than
just taste and sustenance on their own.

Oh, and by the way the final enjoyment of this roast pork
is taken to another level if eaten with Danish Sabahan
Pickled Red cabbage (pg. 44 & 45). DELICIOUS!

116 Main

Non-Halal

Crackling English
Roast Pork

United Kingdom

4-6kg fresh pork butt or pork shoulder with a good thickness of fat, at least
1cm thick and clean skin
Pink Himalaya salt, enough to coat skin and in-between skin cuts
Smoked paprika, enough to coat skin and in-between skin cuts
Orange or apple juice

Main 117

Crackling English

Roast Pork continued

Serves: 10 persons, Prep: 15 minutes, Cook: 3 hours, Rest: 15 minutes

To prepare your Pork:
1.First, set the alarm for 5am and go down to the nearest local
market. Find a good quality pork butcher and enjoy the fun and
friendly atmosphere whilst choosing a good piece of meat ........
or order and get a nice piece of meat delivered from a trusted
fresh meat vendor. Your choice.
2.Set your convection oven to 220°C.
3.Cut 1cm thickness strips length ways down the skin and fat (but
not into the meat itself) with an extremely sharp knife. Now you
can ask the pork vendor to do this for you or keep a razor sharp
Stanley or packaging knife in your kitchen, especially for meats,
and cut the skin and fat yourself.
4.Pat the skin down with a paper towel and then generously
sprinkle over the skin and the cuts into the fat with Himalaya salt.
I will also spread the cuts to make sure the salt cuts right inside.
The salt works to draw out the moisture and help render the fat to
make the Crispy.

To prepare your Crackling English Roast Pork:
1.My personal preference now is to also give a liberal sprinkling of
smoked paprika over the skin and into cuts of fat for little
additional flavour.
2.Place into an ovenproof dish with no more than a 1cm space all
around. This helps keep the joint shaped and from losing too
much moisture.

118 Main

Non-Halal

Crackling English

Roast Pork continued

3. To help keep your joint moist as well as helping to both United Kingdom
tenderise and add some flavour, I prefer to add in either apple
or orange juice around the meat and up to just below the fat
layer. I love the sweet flavours it brings to the pork and often
make an orange juice background jus or gravy to go with the
roast. But not only does the citric acid help tenderise the meat
by cooking the meat portion in it. The juice helps the joint
remain moist and not dry out.

4. Place the dish on the middle shelf of your oven and let the
intense high heat work its' magic on the salted fatty skin for the
first 20-30 minutes.

5. After 20-30 minutes the skin should already be browning,
bubbling and looking like it's well on its way to crispy-delicious.
Take it out of the oven and cover with tin foil before placing it
back into the oven and lowering the oven temp. to 200°C for
the next 2 hours. Covering not only stops the Crackling from
burning but from the meat drying out.

6. Now for the last 30 minutes of the cooking, remove the foil from
covering the dish and periodically keep an eye on the colour
and condition of your crackling.

7. When all looks good, remove and let rest uncovered for 15
minutes (keep an eye out for sticky little fingers going for the
Crispy Crackling!!)

8. Place on a large platter and cut between the 1cm cuts of Crispy
Crackling to give yourself a nice thick slice of juicy meat and
strip of Crispy Crackling with each serving.

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

Main 119

120 Artwork by:
Emily Abbott F2

Main

Parmesan Chicken Halal

Serves: 6 persons, Cook: 25 minutes United States

6 boneless skinless chicken breasts
2 tbsp margarine, melted
1/2 cup (2oz.) parmesan cheese
1/4 cup dry bread crumbs
1 tsp oregano and parsley
1/4 tsp paprika, salt and black pepper

To prepare your Parmesan Chicken:
1.Preheat oven to 200°C, spray 15 x 10" pan.
2.Mix parmesan, bread crumbs, oregano, parsley, paprika, salt
and pepper on flat dish for dipping chicken.
3.Dip chicken in margarine, coat with remaining ingredients.
4.Bake 20-25 minutes, until tender.

Tip: Best to line pan with baking paper or foil for easy clean up.

Main Parent: Gwenyth, Student: Emily F2

121



Dessert

Artwork by:
Emmanuel 6K

Alfajores de Maicena

Alfajores are a very famous sweet, for snack or dessert
in Argentina. There are many variety of types of
alfajores, the ones in this recipe are cornstarch
alfajores or also known as “Alfajores de maicena”. These
are soft crumbly cookies sandwiched together with
“dulce de leche” as the filling.

300g corn starch 3 egg yolks, room temperature
200g all-purpose flour 1 tsp vanilla extract
1/2 tsp baking soda Zest of 1 medium sized lemon
2 tsp baking powder Bakery dulce de leche (pg. 126)
150g icing sugar, sifted Fine desiccated coconut to roll in
200g unsalted butter, softened

To prepare your Alfajores de Maicena:
1.In a bowl, sift together cornstarch flour, all-purpose flour,
baking soda, and baking powder. Set aside.
2.In another bowl, add in icing sugar and soften butter. Mix until
creamy. Add in egg yolk one by one, mixing well to combine
after each addition. Add in vanilla extract, lemon zest and mix
to combine.
3.Add in sifted flour mixture in 3 additions. Mix just until
combined after each addition. For the 3rd addition, you will not
be able to mix everything to combine using hand held mixer.
When it's half mixed, pour the whole mixture onto the working
surface. Start folding the mixture onto itself and gently push
the mixture with your palm. Repeat the process until the
mixture becomes a dough. Do not knead.
4.Wrap the dough with cling film and leave it to chill in the
refrigerator for 30 minutes.

124 Dessert

Halal

Alfajores de Maicena

5. Work with 1/3 of dough at a time to prevent the rest of the Argentina

dough from becoming room temperature. Put 1/3 of dough on a

cling film and cover it with another. Gently roll it into 8-10mm

thickness. If the dough breaks, don't worry just gently push it

back together. Chill in the refrigerator for 10 minutes while you

continue rolling the rest of the dough.

4. Take 1 piece of rolled dough from the refrigerator and place it

on the working surface. Remove the top clingfilm. Cut out

circles around 2 inches/5cm diameter.

5. Using a flat spatula, remove the circles onto a baking tray that

has been greased and floured beforehand. If you're going to cut

out circles for the rest of the dough before baking them, place

the already cut out circles on a baking tray in the refrigerator.

6. Bake at 180°C in a preheated oven for 8-10 minutes or until

fully cooked without the cookies having any toasted colour.

Then remove from the oven and let them cool down for 2

minutes before removing them from the tray and transferring

them to a wire rack to cool down completely.

7 To assemble the alfajores, take one cookie, bottom facing up

and pipe dulce de leche on it, preferably the same height as the

cookie. Take another cookie and put

on top of the dulce de leche, bottom

facing down and lightly press. Take

the sandwiched cookies and roll its'

side in coconut flakes, with the

intention of covering the dulce de

leche.

Repeat with the rest of the cookies.

Enjoy!

Parent: Andrea Wehrendt, Students: Natalia 8S, Nicolas 5S and Emma 3K

Dessert 125

Dulce de
Leche Repostero

(Bakers dulce de leche)

Literally translated, it means "candy (made) of milk" or
"sweet (made) of milk". In a simpler explanation, dulce
de leche is a thick sweet creamy caramel-looking
spread that you make by cooking milk and sugar on low
heat until it thickens and the colour changes from milky
white to dark caramel.

There are two types of dulce de leche. Regular dulce de
leche and bakers dulce de leche.

The regular is simply called " Dulce de leche" and is
thinner in texture and is suitable for spreading on
bread, waffle, toast, etc.
Bakers "Dulce de leche repostero" is thicker and is
always used in bakeries for pastries and fillings for
cakes.

126 Dessert

Halal

Dulce de Argentina
Leche Repostero

1 can condensed milk
Water, as needed

To prepare your Dulce de Leche Repostero:
1.Take off the paper wrapper of the condensed milk can. Place it
on its side in a big cooking pot. Fill the pot with water until 2
inches/ 5cm above the can. Bring it to simmer, cover the pot
and cook for 3 hours.
2.Check the water level every 30 minutes. The water level
SHOULD NOT at any time, be below the can. Keep adding hot
water as needed.
3.After 3 hours, remove the can from the pot and leave it to
COOL COMPLETELY. Do not open it while it's still hot/warm.
When the can has cooled completely, open it and enjoy!

Parent: Andrea Wehrendt, Students: Natalia 8S, Nicolas 5S and Emma 3K

Dessert 127

Alice's Lamingtons

Yields: 15 pieces

Sponge Cake: Icing:
125g butter, softened 3 1/2 cups icing sugar mixture
1 cup caster sugar 1/4 cup cocoa powder
1/2 tsp vanilla extract 1 tbsp butter, softened
3 eggs 1/2 cup boiling water
1 3/4 cups self-raising flour, sifted 2 cups desiccated coconut
1/2 cup milk

128 Dessert

Halal

Alice's Lamingtons

To prepare your Sponge Cake: Australia

1.Preheat the oven to 180°C (160°C fan-forced).

2.Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line

with baking paper, leaving a 2cm overhang on all sides.

3.Using an electric mixer, beat butter, sugar and vanilla until light

and fluffy. Add eggs, 1 at a time, beating well after each

addition.

4.Sift half the flour over butter mixture. Stir to combine.

5.Add half the milk. Stir to combine.

6.Repeat with remaining flour and milk.

7.Pour into the prepared pan and smooth top.

8.Bake for 30 minutes or until a skewer inserted in the centre

comes out clean.

9.Stand in the pan for 10 minutes. Turn out onto a wire rack.

Cover with a clean tea towel until completely cool.

To prepare your Icing:

1.Sift icing sugar and cocoa into a bowl.

2. Add butter and boiling water. Stir until smooth.

To prepare your Lamingtons:

1.Cut the cake into 15 pieces.

2.Place coconut in a dish.

3.Using a fork, dip each piece of cake in icing. Shake off excess.

Roll in coconut.

4.Place on a wire rack over a baking tray and stand for 2 hours

or put in the fridge until set.

5. Serve.

Parents: Anna and John Eland, Student: Alice F1

Dessert 129

Anzac Biscuits

Yields: Roughly 24 biscuits

1 cup rolled oats
1 cup desiccated coconut
1 cup flour
1 cup sugar
1 tbsp baking soda
1 egg
100g butter
2 heaped tbsp golden syrup

130 Dessert

Anzac Biscuits Halal

Australia

To prepare your Anzac Biscuits:
1.Preheat the oven to 180°C.
2.Mix dry ingredients in a large bowl.
3.In a separate bowl, beat egg and add melted butter with
Golden Syrup.
4.Make a well in the dry ingredients and gently add the egg and
butter mixture.
5.Using clean hands, form tablespoon sized balls and place on a
baking tray lined with greaseproof paper.
6.Bake for 10-12 minutes.
7.Remove from the oven and rest on a wire rack until cool.

Parent: Aaron Cowan, Students: Bella 8S and Madison 4K Luping-Cowan

Dessert 131

Cinnamon Rolls

Dough:
1 package (1/4 oz) dry yeast (we use 8g)
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine (we use 114g)
1 tsp salt
2 eggs
4 cups flour

Filling: Icing:
1 cup packed brown sugar 8 tbsp margarine (we use 114g)
2 1/2 tbsp cinnamon 1 1/2 cups powdered sugar
1/3 cup margarine, softened 1/4 cup cream cheese
1/2 tsp vanilla
1/8 tsp salt

132 Dessert

Halal

Cinnamon Rolls

To prepare your Cinnamon Rolls: Australia

1.For the rolls, dissolve the yeast in the warm milk, in a large

bowl.

2.Add sugar, margarine, salt, eggs and flour and mix well.

3.Knead the dough into a large ball using your hands dusted

lightly with flour.

4.Put in a bowl, cover and let rise in a warm place for about 1

hour or until the dough has doubled in size.

5.Roll dough out on a lightly floured surface until it is

approximately 21 inches long by 16 inches wide.

6.It should be approximately 1/4 inch thick.

7.Preheat the oven to 400°F or 200°C.

8.To make the filling; combine the brown sugar and cinnamon in

a bowl.

9.Spread the softened margarine over the surface of the dough

then sprinkle the brown sugar and cinnamon evenly over the

surface.

10.Working carefully from the long edge, roll the dough down to

the bottom edge.

11.Cut the dough into 1 3/4 inch slices and place in a lightly

greased baking pan.

12.Bake for 10 minutes or until light golden brown.

13.While the rolls are baking combine the icing ingredients.

14.Beat well with an electric mixer until fluffy.

15.When the rolls are done spread generously with icing.

Parent: Nicole, Students: Nicholas 9K and Sophie 7S Gervasi

Dessert 133

Halal

Lemon Slice

Australia

1 Packet (250g) Arnotts Marie Biscuits Icing:
125g butter 2 cups icing sugar
3/4 cup desiccated coconut 1 tbsp butter
2/3 cup condensed milk Lemon juice
1 lemon, finely grated

To prepare your Lemon Slice:
1.Crush the biscuits and mix in the coconut.
2.Mix finely grated lemon.
3.Melt butter and condensed milk together and add to dry
mixture.
4.Press mixture into a lined slice tin.
5.Refrigerate for 1 1/2 hours or until firm.
6.Mix all icing ingredients together.
7.Spread icing over slice, cut into pieces and serve

Parent: Nicole, Students: Nicholas 9K and Sophie 7S Gervasi

134 Dessert

Scones Halal

5 cups self-raising flour Australia
Pinch of salt
300ml cold cream
300ml lemonade

To prepare your Scones:
1.Preheat the oven to 220°C.
2.Sift flour 3 times.
3.Add salt.
4.Fold in cream.
5.Add lemonade.
6.Fold until all flour is mixed in.
7.Bake for 10 minutes.

Parent: Nicole, Students: Nicholas 9K and Sophie 7S Gervasi

Dessert 135

Chinese Glutinous
Rice Balls

136 Artwork by: Seanan 3K

Dessert

Halal

Chinese Glutinous China
Rice Balls

Prep: 30 minutes, Cook: 10 minutes

Glutinous Rice ball: Syrup:
100g glutinous rice flour 500ml water
Water 1 tbsp sugar
Food coloring 2 pandan leaves

To Prepare your Syrup:
1.Boil water, sugar and pandan leaves in a pot. Once it boils,
take it off the stove, remove the pandan leaves and let the
syrup cool down.

To Prepare your Glutinous Rice Ball :
1.Knead flour and water together.
2.Divide dough into portions and add 1-2 drops of different food
colourings respectively. Roll dough into small balls of about
1cm diameter each.
3.Once ready, cook the glutinous rice balls in a pot of boiling
water until they float.

Assembly:
1.Just add the cooked rice balls in the syrup and enjoy!

Parent: Siew San Wong, Student: Seanan Chan 3K

Dessert 137

Apple Tart

138 Dessert

Halal

Apple Tart

France

Filling: Crust:
5 apples, peeled and sliced 180g all-purpose flour
40g brown sugar 30g brown sugar
Juice of 1/2 lemon Pinch of salt
1 tsp ground cinnamon 1tsp ground cinnamon
125g butter, melted
Topping:
1 tbsp sugar
Extra butter

To prepare your Apple Tart:
1.Preheat the oven to 175°C.
2.In a bowl, combine the filling ingredients together.
3.In another bowl, combine the first 4 crust ingredients (flour,
sugar, salt and cinnamon). Add the melted butter and stir to
form a dough. Press the dough into a tart pan.
4.Arrange the apples over the crust, sprinkle with sugar. Dot with
small pieces of the extra butter.
5.Bake roughly 50 minutes, give or take some - what you are
looking for is a golden crust and tender apples.

Parent: Fui Lee Luk, Students: Vadim 12 and Eloise 6K

Dessert 139

140 Artwork by:
Lou-Anne 9S and Yanis 5S

Dessert

Halal

French Crêpes France

Serves: 4 persons

250g flour
4 eggs
1/2L cold milk
1 pinch salt
2 tbsp sugar
50g butter, melted

To prepare your French Crêpes:
1.Put the flour in a bowl with the salt and sugar.
2.Make a well in the middle and pour in the eggs.
3.Start to mix gently. When the mixture becomes thick, add the
cold milk little by little.
4.When all the milk is mixed, the dough should be fairly fluid. If it
seems too thick, add a little more milk. Then add the cooled
melted butter, mix well.
5.Bake the crêpes in a hot pan (as a precaution lightly oiled if
your pancake pan is not non-stick). Pour a small ladle of batter
into the pan, make a rotating motion to distribute the batter
over the entire surface. Put on the heat and when the crêpe
turns a light red color, it's time to turn it over.
6.Cook for about a minute on this side and the pancake is ready.
7.To finish: Repeat until all the dough is used up.

Parent: Samia Gautier, Studnets: Lou-Anne 9S and Yanis 5S

Dessert 141

Apfelstrudel
(German Apple Strudel)

Serves: 4 person , Prep: 20 minutes, Cook: 25-30 minutes

This is our family's easy version of Apfelstrudel
You can add to the filling; some raisins and chopped
walnuts. For topping, we always use vanilla ice-cream.

2 sweet apples (peeled, chopped, and diced)
1 tsp ground cinnamon
1 tsp cornstarch
2 tbsp brown sugar
100g puff pastry, thawed from frozen

(if using puff pastry in blocks, thaw and roll out to a 2 x 30cm square,
approximately)
1 egg

142 Dessert

Halal

Apfelstrudel

(German Apple Strudel)

Germany

To prepare your German Apple Strudel:
1.Preheat the oven to 350°F (180°C) and prepare a large baking
sheet by lining it with parchment paper.
2.Add the diced apples to a medium bowl along with the
cinnamon, cornstarch and brown sugar and stir well to
combine.
3.Cut each sheet of puff pastry into 4 squares (8 squares in
total).
4.Cut tiny slits in 4 of the 8 squares you've created, offsetting the
slits in rows of 3 and then 4 and then 3 and then 4, etc. This
will create the pattern shown in the photos.
5.Spoon the apple filling onto the remaining 4 pastry squares,
dividing the filling evenly between them and keeping the
mound of filling in the middle of the square.
6.Dampen the edges of each of the squares with a few drops of
water, using your finger.
7.Very gently stretch the other 4 squares (the ones you
decorated with the slits) over top of the filling-covered squares,
pressing down gently around the edges.
8.Whip the egg in a small bowl using a fork and brush the egg
over the top and sides of the pastries.
9.Bake for about 25-30 minutes or until the crust is golden
brown.

10.Let cool for several minutes before serving.

Parent: Andrea Wehrendt, Students: Natalia 8S, Nicolas 5S and Emma 3K

Dessert 143

Most of us have fond memories
of food from our childhood.
Whether is was our mom's
homemade lasagna or a

memorable chocolate birthday
cake, food has a way of

transporting us back in the
past.

-Homaro Cantu

Halal

Kheer/ Payasam India

Rice Kheer is a traditional Indian sweet dessert made for
most occasions in Indian homes.

1/4 cup rice
1L milk
1/4 cup water
6-8 tbsp sugar
1/2 tsp cardamom powder
10 blanched cashews, chopped
10 pistachios, chopped (optional)
2 tbsp sweet raisins
A pinch of saffron stand (optional)

To prepare your Kheer:
1.Wash rice and drain completely. Pour into a large heavy
bottom pot. Add milk and bring to a boil. Add rice and cook on
a low heat until the rice is soft, completely cooked and lightly
mushy.
2.Keep stirring often to prevent the milk getting scorched at the
bottom.
3.Stir in the sugar and continue to cook until the rice kheer turns
thick. Turn off the heat. Add cardamom and saffron.
4.Kheer thickens once it cools down. Garnish it with almond,
pistachios, cashews and raisins. Enjoy it hot or cold.

Parent: Ritu Parashar, Student: Harsh Vardhan 9S

Dessert 145

146 Artwork by:
Ashveer 2K

Dessert

Halal

Rice Pudding/ Kheer India

1 cup rice
3/4 cup sugar
5 cups full cream milk
1 stick cinnamon
1 tsp cardamom powder
1/3 cup raisins
1/4 cup almonds, slivered

To prepare your Rice Pudding/ Kheer:
1.Wash rice well and soak for 1-2 hours.
2.In a heavy pan, put milk, cinnamon stick and sugar to boil. Stir
constantly to avoid milk from boiling over.
3.When milk comes to boil, add rice and simmer.
4.Cook until the milk thickens and reduces to half its original
volume. Keep stirring to avoid it from burning and sticking to
the base of the pan.
5.Add almonds, raisins and cardamom powder and cook for 5
more minutes.
6.Can be served warm or chilled.

Dessert Student: Ashveer Singh 2K

147

148 Artwork by:
Jai 6S

Dessert

Halal

Sugee Halwa India

1 cup semolina/ sugee
3/4 cup sugar
1/2 can evaporated milk
5 tbsp ghee or butter
1/2 cup raisins
12 cup cashew nuts
2 1/2 cups water
6 pods cardamom
grated carrots, optional

To prepare your Sugee Halwa:
1.Heat ghee and add semolina, mix well and fry for 2 minutes,
stirring frequently. Add cashew nuts and grated carrots (if
using).
2.Continue frying until the semolina turns light brown and gives
out a faint aroma.
3.In a separate pot, boil sugar, cardamom and raisins until it
forms a syrup.
4.When the semolina is ready, gently add the syrup mix, stirring
all the while to prevent lumps.
5.Add evaporated milk and keep stirring until the mix thickens
and begins to come away from the side of the pan.
6.Turn off the heat and allow the mixture to cool to lukewarm.
Serve garnished with nuts, if desired.

Student: Jai Singh Mountstephens 6S

Dessert 149

It brings people together, it
brings the races together, it

brings religions together.

-Billy Higgins