KIS Cookbook

Halal

Dalgona Korea

2 spoons sugar Equipment:
Pinch baking soda Ladle or large spoon
Metal chopstick or candy stick
Small silicon spatula or spoon for scraping
Flat plate or smooth metal surface
Dalgona mold or cookie cutter molds

To prepare your Dalgona:
1.Have all of your equipment ready.
2.Dissolve 2 spoons of sugar in the ladle slowly.
3.When it melts, add a little soda, it will start to swell.
4.Pour mixture onto the metal flat plate.
5.Insert shape frame and press down.
6.Eat well, according to the shape.

Parent: Joy Kim, Student: Justin Kim 4K

Side/ Snack 51

Goguma Mattang

Goguma Mattang is a Korean snack. It’s wedges of
fried sweet potato coated in melted sugar syrup. You
can enjoy the taste, the outside of it is sweet and
crunchy and the inside is fluffy.

1 lbs sweet potato
Sugar
Vegetable oil
Black sesame seeds

Artwork by:
Nayeon Kim 6S

52 Side/ Snack

Halal

Goguma Mattang

Korea

To prepare your Goguma Mattang:
1.Peel the skin of the sweet potato and cut it into bite-size
wedges.
2.Rinse the wedges or put them into cold water for removing
starch. Dry the wedges with a paper towel or cotton cloth.

To cook your Goguma Mattang:
Deep-Fry:

1.Put 5 cups vegetable oil into a wok or frying pan and heat it up.
2.Fry the wedges over medium high heat for 6-8 minutes until

they turn golden brown.
Microwave/ frying pan:

1.Put the wedges into a food-safe bag and cook it for 3 minutes
in the microwave.

2.Cook them slightly in the frying pan to make crispy.

To prepare your sugar syrup:
1.Put 1 tablespoon vegetable oil and 1/4 cup white sugar on the
pan. Melt the sugar at low heat.
Tip: Don’t stir it, just let it melt.

To put your Goguma Mattang together:
1.Add wedges to the syrup pan. Gently mix to coat them with the
syrup.
2.Sprinkle some black sesame seeds on top.
3.Place them on parchment paper, one by one to let them cool.

Parent: Seon Yeong, Student: Nayeon Kim 6S

Side/ Snack 53

Kimchi

4 lbs Korean radish or daikon
2 tbsp kosher salt
2 tbsp sugar
2 tbsp (5-6 cloves) garlic, minced
1 tsp minced ginger
4 stalks green onion, chopped
1/4 cup fish sauce
2/3 cup hot pepper flakes (1/4 cup for mild version)

54 Side

Halal

Kimchi

Korea

To prepare your Radish Kimchi:
1.Peel Korean radish or daikon.
2.Rinse in cold water and pat dry.
3.Cut into 3/4 - 1 inch cubes. Put into a large bowl.
4.Add salt and sugar and mix well --> for sweeter add 1 tbsp of
sugar.
5.Set aside for 30 minutes.
6.Drain the juice from the radish into a small bowl, reserve.
7.Add garlic, ginger, green onions, fish sauce, hot pepper flakes
and 1/3 cup of reserved radish juice.
Tip: amount of hot pepper flakes you use depends on your
taste; use 1/4 cup for a mild version. For vegetarian
version, replace fish sauce with soy sauce.
8.Mix it up well until the seasonings coat the radish cubes evenly,
and the radish looks juicy.
9.Put your kimchi into a glass jar and press down with lid to
remove any air from between the radish cubes.

10.You can eat it right away and store leftovers in the refrigerator.
Or you can let it ferment by keeping it outside of the refrigerator
for a few days. When it starts to fermenting, little bubbles may
appear on the top of the kimchi and it'll smell strong and sour.
Then, put it into the refrigerator.

Side Parent: Leanne, Student: Katie Ku 7S

55

Culture, when it comes to food,
is of course a fancy word for
your mom.

-Michael Pollan

Halal

Tteokbokki Korea

5 anchovy
2-3 pieces kelp
300ml water
2 tbsp Gochujang red pepper paste
1 tbsp red pepper powder
3 tbsp sugar
1 onion, thinly sliced
300g tteokbokki rice cake
3-4 pieces fish cake
1/2 green onion, garnish
Boiled eggs, optional

To prepare your Tteokbokki:
1.Boil water and add anchovy and kelp. Boil for 10-15 minutes.
2.Pick out anchovies and kelp.
3.Add red pepper paste and boil.
4.Add red pepper powder and boil.
5.Add sugar.
6.Add onion, tteokbokki rice cake and fish cake. Boil the rice
cake until it is soft.
7.Add green onions for garnish.

Also delicious with boiled eggs.

Parent: Eunha Seo, Students: Diego 11K and Lucy H 5S

Side/ Snack 57

Salted Egg Yolk Cookies

A wonderful combination of sweet, salty, buttery,
crumble in your mouth. Cookies which are enjoyed
during the Chinese Lunar New Year.

100g salted butter or unsalted butter with 1/4 tsp salt
45g superfine sugar
4 cooked salted egg yolks, mashed
160g unbleached all-purpose flour
20g corn flour
A pinch of baking powder, optional
White or black sesame seeds, for decorating
1 egg yolk for brushing

58 Side

Halal

Salted Egg Yolk Cookies

Malaysia

To prepare your Salted Egg Yolk Cookies:
1.Preheat oven to 170°C, 15 minutes prior to baking.
2.Cream butter and sugar until light, fluffy and pale in colour.
3.Mash the salted egg yolks and divide into two portions.
4.Add half the egg yolk mash to the creamed butter. Combine
until well mixed.
5.Press the second half through a sieve to the mixture above.
Mix until well combined.
6.In a separate bowl, sieve all-purpose flour, corn flour and a
pinch of baking powder.
7.With a spatula gently fold in half of the flour mixture until just
combined. Gently fold in the second half of the flour mixture
until combined.
8.Form into dough.
9.Roll dough in between two sheets of parchment paper. Roll to
approximately 3mm thick.

10.Cut out the desired shape using a small cookie cutter. Place
cut out cookies on a sheet of parchment paper on a baking
pan.

11.Brush with egg yolk. Sprinkle with sesame seeds to decorate
(optional).

12.Bake in a preheated oven for 15 minutes or until golden brown.
13.Remove from the oven and allow to cool completely on the tray

before storing in an airtight container.

Side Student: Kaye Lam 3S

59

Refried Beans

Serves: 8 persons

No Mexican family can do without proper refried
beans, we eat them in every meal, even in snacks!

500g pinto, red kidney or black beans
6 cups water
1 large onion, peeled
1 clove garlic, peeled
50 ml corn oil (canola oil is a good substitute)
Salt
Optional:
100g Manchego cheese (mozzarella is a good substitute), diced;
100g bacon; finely chopped
Easy cheat: canned beans in brine (check there is no sugar added!)

60 Side

Halal

Refried Beans

To prepare your Refried Beans: Mexico

If using dried beans:

1.Place the beans, onion, garlic and salt with 6 cups of water in

an express cooker.

2.Bring to the boil, then cover and close the steam valve. Lower

the heat and cook for 1 hour or until the beans are very soft.

3.If you don’t have an express cooker, soak the beans overnight

without salt, then cook, covered, over low heat. Once cooked,

season with salt (the salt makes them harder to cook). The

process can still take up to 4 hours and you will have to keep

topping up the water, hence the “cheat” version.
If using canned beans (cheat version):

1.Cook the beans with the onion and garlic, until these two are

soft, add water and salt if needed.
Continue with preparing your Refried Beans:

1.In the same pot, add half the oil and mix with the beans over

medium-low heat. Be mindful to scrape the bottom and keep

mixing so they don’t stick to the pot. If this is difficult, lower the

heat and keep adding oil, a little at a time, until the paste

doesn’t stick to the bottom and sides of the pot at all.

2.Season again. These are already good to go, toppled with

some fresh cheese! However, if you want to add “more flavour”

then add the cheese gradually until it is all melted. Do the same

with the bacon if you prefer a non-vegetarian option. Keep

mixing and scrapping so the beans don’t stick to the bottom

and sides of the pot.

Parent: Milena, Student: Naollin Goossens Salgado 4S

Side 61

Yorkshire pudding

In England, Yorkshire puddings are traditional with a
Sunday roast. A time when extended family traditionally
get together.
Born and bred in Yorkshire, where the customs origins lay,
find besides my recipe

62 Side

Yorkshire Pudding Halal

4 eggs United Kingdom
Equivalent measure of whole milk
140g plain flour.

To prepare your Yorkshire Pudding:
1.Pour oil into a cupcake tray and place in the oven at 200°C
2.Break 4 medium eggs into a bowl, whatever the volume
equates, add the same amount of whole milk.
3.Gently whisk together, slowly add flour whisking all the time.
4.When you see the oil bubbling quickly open the oven and pour
in the batter, do not open oven for a minimum of 20 minutes.

Serve with gravy and roast vegetables or meat.

Side Teacher: Mrs. Holmes 4K

63



Main

Beef Empanadas

Dough:
NOTE: you can use shortcut pastry instead of making the dough.
100g unsalted butter, room temperature
1 egg , room temperature
2 tsp salt
500g all-purpose flour
150 ml water, room temperature (adjust as needed to obtain a soft
_a_n_d__s_m___o_o_t_h__d__o_u__g_h_)_____________________________________________________________

Filling:

1 tbsp olive oil 2 hard-boiled egg, coarsely chopped

500g minced beef (optional)

2 medium size onions, cut into cubes 40g pitted green olives, chopped
2 garlic cloves, crushed
1 tbsp cumin powder, to taste
1 red capsicum, cut into cubes
1 tbsp black pepper, to taste

Salt to taste

To prepare your Dough:

1.Mix the flour and salt in a food processor.

2.Add the butter and mix. Then add the egg and mix.

3.Add the water (in small increments) and continue mixing until a soft

dough forms. (You might not need to use all the water).

4.To make the empanada dough by hand, follow the same instructions

but use your hands to mix the ingredients together.

5.Form the dough into a ball, cover it with cling film and leave it to rest in

the refrigerator for at least 2 hours. Take out 15 minutes before using.

To prepare your Fillings:
1.Heat oil in a large frying pan over medium heat. Cook the onion and
garlic for 5 minutes until slightly soft. Add in cubed red capsicum and
continue cooking until they're really soft, stirring frequently.
2.Add in minced beef and cook, stirring to break up any lumps. Add
cumin, black pepper and salt. Cook until browned and done.
3.Stir through hard-boiled egg and olives. Taste it, and add more black
pepper or cumin if needed.
4.Set aside to cool.

66 Main

Halal

Beef Empanadas

Assembly and Baking: Argentina

1.Preheat oven to 190°C-200°C, the temperature will vary based on the

oven and the size of the empanadas.

2.Roll out the dough into a thin sheet and cut out round disc shapes, 9-

12cm diameter for empanadas. You can also make small individual

balls with the dough and roll out each individual ball to a circle.

3.Place a tablespoon of the filling on the middle of each empanada disc.

The amount of filling will vary based on the size of the empanada, but in

general, it’s easier to seal an empanada that isn’t overstuffed.

4.To seal the empanadas, fold the disc and seal the edges by pressing

the dough with your fingers. If you’re having a hard time sealing the

edges, you can brush the inside edges with water, it will act as a glue

for the empanadas. You can also use a fork to help seal the edges, just

press the top of the fork against the edges. There are also empanada

moulds that you can buy and will help seal the empanadas.

5.Repeat the same for the rest of the discs. Place them on a baking tray

with baking paper.

6.For best results, refrigerate for at least 30 minutes before baking – this

also helps the empanadas seal better and prevents the filling from

leaking out.

7.If you want your empanadas to have a nice golden finish, you can brush

them with egg wash (a whole egg whisked plus a few drops of water,

whisked).

8.Bake the empanadas in a pre-heated oven for 20-30 minutes – the

empanadas will be ready once they are golden.

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

Main 67

Sambal Ikan Tumis

The dish is actually a Brunei simple dish which can be

stored (refrigerated) and heated up (microwaveable)

whenever needed.

Our family uses this dish for lunch and dinner, also can
be eaten as it is. Some of our family members love to
make sandwiches out of it as well.

Fried Fish: Sambal Fried Fish:

1 kg of fish (Mackerel / Tuna) 3 tbsp chilli paste

1 tbsp turmeric powder 3 cloves bombay onions, cubed small
1 tsp salt 3 cloves holland onion seeds, cubed

1 tbsp tamarind paste (cut into small cubic size)

4 cloves of garlic, cubed

2 1/2 tbsp sugar

2 tsp salt

To prepare your Fried Fish:

1.Mix the turmeric powder and 1 teaspoon of salt together with the

fish.

2.Heat the frying pan and put in 1 cup of cooking oil.

3.Once the cooking oil is heated up fry the fish.

4.Rinsed the fried fish and let it cool off.

68 Main

Halal

Sambal Ikan Tumis

To prepare your Sambal Fried Fish: Brunei

1.Separate/ remove the fish bone, just take the fish fillet and tear it

into small pieces.

2.Heat frying pan then, put 2 cups of cooking oil.

3.Wait until the cooking oil heated up. Then put in all the onions and

garlic.

4.Stir well until all the onions and garlic turn yellowish in colour.

5.Put in the chilli paste. (stir well until all ingredients mixed).

6.Once all ingredients mixed, put in the small pieces of fish fillet (stir

well).

7.Once everything mixed, put in the sugar and salt. Stir well until the

fish fillet turns to darker in colour or golden fried.

Note:
The Sambal Ikan Tumis / Sambal Fried Fish can be added with some
additional seasoning powder / cut chilli / salt or sugar to increase the
taste.

Parent: Heidi, Students: Marsya 5K and Luthfil 3S

Main 69

Dumpling
(Jiaozi and Guotie)

Dumplings originated from ancient corners, given a name
(Jiaozi). It is an Ancient Han Chinese Traditional Pasta with
a history of more than 1,800 years. It was first invented
by Zhang Zhongjing, a medical saint in Dengzhou,
Nanyang during the Eastern Han Dynasty for medicinal
purposes. It then became a traditional special food loved
by the Chinese people especially northern provinces of
China. Jiaozi is one of the major dishes eaten during the
Chinese New Year and year-round in provinces of China.

Jiaozi typically consist of a ground meat and/or vegetable
filling wrapped into a thinly rolled piece of dough, which is
then sealed by pressing the edges together. Finished
jiaozi can be boiled, steamed or pan-fried (Guotie) and
are traditionally served with a black vinegar and sesame
oil dip. They can also be served with soup.

镬Guotie are shallow-fried in a wok (Chinese: ). A small

quantity of water is added to the wok and covered. While
the base of the dumplings is fried, the upper part is
steamed and this gives a texture contrast typical of
Chinese cuisine.

70 Main

Non Halal

Dumpling
(Jiaozi and Guotie)

China

Filling: Dough:
1 kg minced pork 1 kg flour
1 kg onions, chopped 1 egg
2 tsp salt, to taste 400ml of water
2 tbsp dark sweet soy sauce, to taste
1 tsp white pepper
1 tsp sesame oil
1 tbsp oyster sauce

To prepare your Filling:
** Longer marinating time helps the meat to absorb the
seasoning.

1.Combine all filling ingredients, stir the meat mixture for 2-3
minutes in one direction, until you get a paste texture.

2.Set aside and marinate for 1 hour or cover with plastic wrap and
refrigerate overnight.

To prepare your Dough (wrappers):
1.Pour all dough ingredients into a big bowl, mix and knead them
(around 15-20 minutes) into a smooth dough, rest the dough
aside for an hour and cover with a damp towel on top.
2.After 1 hour, take out the rested dough from the bowl, continue
to knead it for 5 minutes, until it is really smooth. Cut it into small
pieces, roll them into a thin rounded wrapper.

Parent: Lee Ling, Student: Valentine 6K

Main 71

Dumpling
(Jiaozi and Guotie)continued

To form your Dumpling Jiaozi:
Different shapes of Jiaozi require different folding techniques, but
the most famous and common technique is the pinched-edge fold.
Take a wrapper (thinly rolled dough) and put one tablespoon of
filling into the centre of the wrapper. Fold a half of the edge to the
other half. Use the left thumb and forefinger to pinch one side of
the half-moon wrapper, and then use the right thumb to push the
inside skin outward, right forefinger to make the outside skin into
small pleats. Use your right thumb to clench those pleats. Repeat
these steps to the other side of the wrapper, and make sure to
clench the seal of Jiaozi. This is crescent-shaped jiaozi, the most
popular shape in China and in Malaysia.

72 Main

Non Halal

Dumpling
(Jiaozi and Guotie)continued

China

To cook your Dumpling:

⽔饺Jiaozi: ) : heat a large pot of water to a boiling, add a

Boiled dumplings (
small pinch of salt. Then cook the dumplings in batches. Slightly move

the dumplings with a large ladle or scoop so they will not stick to the

bottom. Then the water begins to boil again, add around 1/4 cup of cold

water. Repeat once. When the dumplings become transparent and

expand because of the air inside. Transfer out and serve hot.

To cook your Dumpling:

锅贴Guotie: ) : brush 1 tablespoon of oil in a pan (non stick pan
1.Pan-frying (
recommended for beginners), place the dumplings in. Pleats side

up. Heat over medium fire until one side becomes browned. Swirl

around 1/2 cup of water and then cover the lid immediately.

2.Continue heating until all of the water is evaporated. Lower down

your heat and heat until the bottom becomes crispy and golden

brown. Transfer out and serve hot.

Parent: Lee Ling, Student: Valentine 6K

Main 73

Food is our common ground, a
universal experience.

-James Beard

Halal

Chicken Char Siew Hong Kong

Serves: 2-3 persons, Prep: 15 minutes, Cook: 17-20 minutes

2 boneless chicken legs Marinade:
75ml soy sauce
Glaze: 1/2 tbsp oyster sauce
1 tbsp honey 1 tbsp honey
1/2 tbsp dark soy sauce 45g sugar
1/2 tbsp sesame oil
1/4 tsp garlic powder
1-2 drops red food colouring
White pepper, to taste

To prepare your Chicken Char Siew:
1.Combine the ingredients for the marinade in a medium-sized
container.
2.Immerse the chicken in the marinade and leave in the
refrigerator for 2-4 hours.
3.Preheat oven to 230°C on convection.
4.Line one of the oven trays with aluminium foil. Forming a raised
boarder with the foil to keep in the juices from the chicken from
leaking out. Place the chicken on the tray.
5.Prepare the glaze by combining ingredients in a small bowl.
6.Roast the char siew in oven for 17-20 minutes basting the
chicken with glaze when it has cooked for 10 minutes. Cook
until the surfaces of the chicken pieces turn dark and start to
char.
7.Rest char siew for 20 minutes before slicing.

Parent: Tracy Chen, Student: Debbie Wong 9K

Main 75

Cooking is all about people.
Food is maybe the only

universal thing that really has
the power to bring everyone

together. No matter what
culture, everywhere around
the world, people eat together.

-Guy Fieri

Halal

Butter Chicken India

Serves: 4 persons

250g boneless chicken
2 large onions
5 large tomatoes
2 tbsp corn flour
1 tsp dry fenugreek leaves
1 tbsp chilli powder
1 tsp lemon juice
1 tbsp yoghurt
1 tsp ginger garlic paste
2 tbsp butter
1/2 cup water
2 tbsp oil
1 tsp salt
1/2 tsp garam masala

To prepare your Butter Chicken:
1.Cut chicken into flat rectangular small pieces.
2.Marinate the chicken with 1/2 tablespoon chilli powder, 1/2
teaspoon salt, lemon juice and yoghurt. Rest for 10 minutes.
3.Fry chicken in oil until brown and cooked. Remove and keep aside.
4.In a pan, heat oil. Add onions, fry until golden.
5.Add tomatoes, fry until soft, add some ginger garlic paste and fry.
6.Add garam masala and fenugreek leaves. Add 1/2 tablespoon chilli
powder and 1/2 teaspoon salt.
7.Let cool down, then blend to a paste.
8.Now, put some butter in a pan. Then put together the onion paste
and chicken and cook for 5 minutes.
9.Add water and corn flour until you get a thick consistency.

10.Serve hot with rice or bread.

Student: Suraj Y13

Main 77

Artwork by:
Varshal 4S

78 Main

Halal

Chapati India

Yields: 10-12 pieces

2 cups Atta flour/ whole-wheat flour,
extra for dusting
1 tsp salt
Water, to mix
Ghee or butter, for brushing

To prepare your Chapati:
1.Add flour and salt into a large bowl.
2.Make a well in the centre and slowly add small quantities of water
until you have a smooth and pliable dough. The dough should not
be too dry or too wet.
3.Knead the dough well and cover with a damp cloth until ready to
use.
4.Divide the dough into 10-12 portions, using one portion at a time
and keeping the rest covered so that it doesn't dry out.
5.Knead each portion into a ball. Flatten the ball with your hands and
place on a floured surface.
6.Roll out until you have a circle about 17cm or 7 inches in diameter.
7.Heat a heavy griddle and when hot, roast the chapati on each side,
pressing down gently with a spatula.
8.When both sides are ready, brush the first side lightly with ghee or
butter.
9.Best eaten as soon as they are cooked.

Parent: Nancy Chung, Student: Varshal 4S

Main 79

Chicken Tikka Masala

Chicken Tikka is a chicken dish originating in the Indian
subcontinents; a popular dish in India, Pakistan and
Bangladesh. It is; small pieces of boneless chicken baked
using skewers after marinating in Indian spices and
yogurt.

Chicken Tikka:
4 boneless, skinless chicken thighs or 3 boneless, skinless chicken
breasts, cut into chunks
1 1/4 tsp salt
3 tbsp lemon juice
1 tbsp ginger, finely grated or paste
2 cloves garlic, finely grated or crushed
1 tsp ground cumin
1 tsp Kashmiri mirch or paprika
1/2 - 3/4 tsp chilli powder
1/2 tsp garam masala
6 tbsp whipping cream
_3__t_b_s_p__o__il_______________________________________________________________________

Masala: 2 tsp paprika
4 tbsp oil 4 tbsp plain yoghurt
1 large onion, finely sliced 2 medium tomatoes, finely chopped
1 tbsp ginger, finely grated 350ml chicken stock
5-6 cloves garlic, crushed Salt to taste
1/2 tsp turmeric 1/4 tsp garam masala
2 tsp coriander powder 4 tbsp coriander leaves, chopped
1/4 tsp chilli powder

80 Main

Halal

Chicken Tikka Masala

India

To marinate your Chicken:
1.Put the chicken in a bowl and rub in the salt and lemon juice.
2.Prod the chicken pieces lightly with the tip of a knife and rub the
seasonings in, set aside for 30 minutes.
3.Add ginger, garlic, cumin, paprika, chilli powder, cream and
garam masala. Mix well, cover and refrigerate for 6 to 8 hours.

To prepare your Masala:
1.Pour the oil into a large pan and set it over medium-high heat.
When the oil is hot, put in the onions. Stir & fry until brown. Add
ginger and garlic and continue to fry. Add ground coriander,
turmeric, chilli powder and paprika. Stir for 10 seconds and add a
tablespoon of yoghurt. stir and fry until it is absorbed. Add the
remaining yoghurt. Add tomatoes, fry them for 3-4 minutes or until
they turn pulpy.
2.Add the stock and salt and bring to a simmer. cover and reduce
the heat to low and simmer it for 15-20 minutes. Stir in the garam
masala and coriander leaves. Turn off the heat.

To prepare your Chicken Tikka:
1.Preheat the grill to its highest setting. thread the chicken onto
skewers. Brush with the oil. Grill until lightly brown, cooked
through.
2.When the tikkas are cooked, add it in the masala and enjoy it
with rice, naan or paratha.

Parent: Ritu Parashar, Student: Harsh Vardhan 9S

Main 81

Artwork by:
Eshaana 5S

82 Main

Halal

Tandoori Fish India

Serves: 4 persons

1 kg boneless fish fillets Marinade:
Salt, to taste 2 cloves garlic, pounded
1 tbsp lime juice 1 onion, pounded
1 1/2 tbsp ghee or butter, melted 1 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
2 tsp cumin powder
1/2 tsp ginger powder
1 tsp garam masala
150ml plain yoghurt
Salt and pepper, to taste

To prepare your Tandoori Fish:
1.Cut slanting slits on both sides of fish, rub lightly with salt and
lemon juice.
2.Combine marinade ingredients in a bowl.
3.Brush fish with marinade, coat evenly and set aside for 1-2 hours in
the refrigerator.
4.Preheat oven to 170°C.
5.Place fish on lightly oiled foil.
6.Brush with remaining marinade and ghee/ butter.
7.Grill/ bake for 30-40 minutes or until cooked.

Parent: Sharon Randhawa, Student: Eshaana Kaur 5S

Main 83

One cannot think well, love
well, sleep well, if one has not

dined well.

-Virginia Woolf

Halal

Indian Style
Vegetable Puli Curry

India

3 cups mixed vegetables Salt to taste
1/2 tsp fenugreek seeds 1 tbsp red chilli powder
1 string curry leaves 2 tbsp coriander powder
1 tsp fennel seeds 1 tsp sambar powder
15 small onions 1/4 tsp turmeric powder
2 tomatoes
2 tbsp garlic
1/4 cup tamarind

To prepare your Indian Style Vegetable Puli Curry:
1.Get your vegetables ready. Chop into bite sized pieces. Rinse it
well and set aside.
2.In a bowl, mix water and tamarind. Squeeze well to extract juice,
set aside.
3.Heat oil in a thick bottomed kadai. Add fennel seeds, fenugreek
seeds and curry leaves and let it splutter.
4.Add garlic and onion, sauté until transparent. Then, add
tomatoes, sauté till mushy.
5.Then, add vegetables along with spice powders and required
salt. Add water and mix well. When it starts to boil, cook it
covered. In between, open and mix. Check if the veggies are
cooked. If it easily cuts through, then the veggies are cooked.
Add tamarind water and let it boil in medium flame. Boil until the
gravy becomes saucy and thick.

Serve with rice or dosai.

Parent: Lakshmi Ramanathan, Student: Shreedevi 6K

Main 85

What I've enjoyed most,
though, is meeting people who
have a real interest in food and
sharing ideas with them. Good
food is a global thing and I find
that there is always something

new and amazing to learn - I
love it!

-Jamie Oliver

Halal

Sambal Tempe

Originally from Java Island, Indonesia Indonesia

1 pack Tempe
5-6 chillies
2 cloves garlic
3-5 onions
Kencur, aromatic ginger/ galangal
Salt and sugar
Lemon basil leaves
Cooking oil

To prepare your Sambal Tempe:

1.Cut the tempe into cubes and put it in the water that you
already put some salt in, for few minutes.

2.Fry the tempe until it turns brownish.

3.Fry chillies, garlics, onions for few minutes.

4.Mash the chillies, garlics and onions in the mortar, add the
aromatic ginger, salt and sugar, then put tempe in it, mashing it
again (no need to be too soft),

5.Add on the lemon basil leaves.

6.Put the oil in the pan until hot, then pour on the tempe, mix it.
Ready to serve.

Parent: Indah, Students: Tania 10S and Aisha 9K

Main 87

Bibimbap by Alex

Mix with all types of veggies with rice

Meat and Meat Sauce: 100g shiitake mushroom
100g beef mince 120g carrots
1 tbsp soy sauce 1/2 tsp fine sea salt (1/4 tsp will be
1 tbsp sesame oil used when cooking mushroom and
1 tsp sugar or brown sugar carrots.)
1/4 tsp garlic, minced 3 cups steamed rice
Vegetables and other 3-4 eggs depending on serving portion
250g spinach Cooking oil for meat, mushroom
350g bean sprouts carrots and egg
Roasted seasoned seaweed shredded
Bibimbap sauce: (long thin cut)
2 tbsp gochujang
1 tbsp sesame oil
1 tbsp sugar
1 tbsp water
1 tbsp toasted sesame seeds
1 tsp vinegar
1 tsp garlic, minced

88 Main

Halal

Bibimbap by Alex

Korea

To prepare your Bibimbap:
1.For meat, mix the beef mince with the meat sauce listed above.
Marinate the meat for about 30 minutes while you are working
on other ingredients to enhance the flavour. Add some cooking
oil into a wok and cook the meat on medium high to high heat. It
takes about 3 to 5 minutes to thoroughly cook it.
2.Mix the Bibimbap sauce ingredients in a bowl.
3.Boil water and stir in spinach and beansprouts until bright green
and wilted, about 2-3 minutes. Drain and squeeze out as much
moisture as possible. Set aside.
4.Rinse, peel and julienne the carrots. Add some cooking oil and
1/4 teaspoon of fine sea salt in a wok and cook the carrots on
medium high to high heat for 2 to 3 minutes.
5.Clean/rinse the shiitake mushrooms and thinly slice them. Add
some cooking oil and 1/4 teaspoon of fine sea salt in a wok and
cook the mushrooms on medium high to high heat until they are
all cooked. (It takes 2 to 3 minutes.)
6.Make fried eggs. (While sunny side up is common, you can
make them per your preference.)

Put the rice into a bowl and add the meat, assorted vegetables,
seasoned seaweed, Bibimbap sauce and the egg on top of the rice.

Serve it. Mix the ingredients well in the bowl and enjoy!

Main Parent: Monica, Student: Alex 1K

89

Bibimbap by Helena

Bibimbap simply translates to “mixed rice with meat
and assorted vegetables“.

You can make endless variations to this dish
depending on your preference and dietary
requirements and also based on the dish/bowl it is
served in.

More traditional and authentic versions of Bibimbap

are made with raw beef and raw egg yolk along with
other vegetables, but I prefer making mine with

cooked ingredients.

Vegetable and other: Bibimbap Sauce:

2 onions 2 Tbsp gochujang (you can get it from

2 cucumber, raw or pickled local supermarket)

1/2 white radish 1 tbsp soy sauce

350g mildly seasoned bean sprouts, 1 tbsp sesame oil

optional 1 tbsp sugar – I used raw sugar

100g shiitake mushroom 1 tbsp water

20g carrots, 1 small 1 tsp garlic, minced

1/2 tsp fine sea salt

3-4 serving portions steamed rice

3-4 eggs, depending on servings

Cooking oil

Korean seasoned seaweed,

shredded, optional

90 Main

Bibimbap by Helena Halal

Korea

To prepare your Bibimbap:
1.Mix all bibimbap sauce ingredients together.
2.Prepare and cook ingredients:
Rinse, peel and julienne the carrots and radish.
Take off skin and slice the onions.
Cut cucumber and rid of the seeds.
3.Put some cooking oil and 1/4 teaspoon of fine sea salt in a wok
and cook the carrots, radish, onions, mushrooms on medium
high to high heat for 2 to 3 minutes.
4.Make pickled cucumber –> 1 teaspoon of sugar, 1 teaspoon of
salt, 1 teaspoon vinegar.
5.Put the rice into a bowl and add the assorted vegetables, meat
(optional), seasoned seaweed (optional), Bibimbap sauce and
the fried egg on top of the rice. Serve it !!
6.Mix the ingredients well in the bowl and enjoy!

Parent: Meishan Kim, Student: Helena 5K

Main 91

People who love to eat are
always the best people.

-Julia Child

Non-Halal

Bulgogi Kimbap

Korea

500g steamed short grain rice For the Vegetables:
1 tbsp sesame oil 150g carrots
1/2 tbsp salt 50g lettuce
50g fish cake
For the Beef: 1 egg
Minced Beef 3 Kimbap gim
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp sesame oil
1/2 tbsp garlic, minced
1 tbsp sugar

To prepare your Bulgogi Kimbap:
1.Cook the rice add the sesame oil and salt.
2.Minced beef stir fry with the soy sauce, sugar, garlic, rice wine
and sesame oil.
3.Cut the fish cake stir fry with the soy sauce, sugar, sesame oil
over medium heat, about 2 minutes.
4.Add stir-fry the carrots with 1/2 tablespoon salt.
5.Fry egg with 1/2 tablespoon salt when the bottom is set, flip it
over cut lengthwise into 2cm thick strips.
6.Arrange all the ingredients together on top of the rice close to
the side toward you and put firm pressure over the roll.
7.Cut the kimbap into bite size pieces and serve them.

Parent: Kim Sun Wha, Student: Jeongmo Kang 8S

Main 93

Cold Soy Bean Noodle

This dish is famous in the hot summer for lunch.

1 cup dried soy beans, meju kong
4 tbsp roasted pine nuts or any others
2 tsp roasted sesame seeds, more for garnish
Salt to taste
1 small Kirby pickling cucumber, julienned
1 small tomato, sliced (or watermelon) - optional
Somyeon/ Somen - thin wheat flour noodles - about 4 oz per serving.

94 Main

Halal

Cold Soy Bean Noodle Korea

To prepare your Cold Soy Bean Noodle:
1.Rinse and soak soybeans for 5-6 hours or overnight. (Yields 2 -
2 1/4 cups soaked beans).
2.Add enough water to cover the beans, bring to a boil and cook
for an additional 3-4 minutes. Do not overcook. Drain and place
bean in cold water to cool. Rub beans with fingers to remove
the skins. Pour out the skins at rise to the top. Add more water.
Repeat the process to remove as many of the skins as
possible.
3.In a blender, puree: 1/2 of the cooked beans, 2 tablespoon of
nuts, and 1 teaspoon of the sesame seeds in 2 cups of cold
water and blend as fine as you can. The finer it is, the creamier
the result. Repeat with the remaining beans. Add water (no
more than a cup) to adjust thickness.
4.Run the puree through a fine strainer for a smooth milk-like
texture, stirring with a spoon to force it through. (Optional step).
5.Lightly salt to taste. Stir well. Refrigerate to chill.
6.Bring a medium pot of water to a boil. Cook somyeon noodles
according to package. (about 3 minutes). Drain quickly and
shock in cold water to stop cooking. Drain again and rinse in icy
cold water. Make serving size mounds. Place the mounds in a
colander to drain.
7.Stir up solids settled on the bottom of the soybean and pour
over the noodles in a serving bowl. Garnish with the julienned
cucumbers, tomato pieces and/or sesame seeds. Drop in a few
ice cubes and serve very cold.

Parent: Leanne, Student: Katie Ku 7S

Main 95

Japchae

(Stir-fried glass noodles and vegetables)

250g glass noodle 4 tbsp soy sauce
150g spinach 2 tbsp sugar
2/3 cup pork (sirloin) 4 tbsp sesame oil
1/2 cup dried wood ear 4 tbsp cooking oil
mushrooms 1 tbsp garlic, minced
180g onions 1/3 tbsp salt
40g green onion 1/2 tbsp whole sesame seed
40g carrot Pepper, to taste

96 Main

Non-Halal

Japchae

Korea

To prepare your Japchae:
1.Putting the noodles in the water in advance to soak, makes all
the difference.
2.Wash the spinach with water and tear them apart so that they
don’t stick together.
3.Cut the onions vertically in long shapes. Cut the other
vegetables in long, thin slices as well.
4.Put the frying pan on the stove and add a little bit of cooking oil.
5.Put the pork first in the pan and stir-fry and roast the pork well.
(add a slight bit of garlic, soy sauce or salt)
6.Roast the onions with cooking oil and add a pinch of pepper.
(every time, clean the pan and add the cooking oil again)
7.Roast the carrot with cooking oil and salt.
8.Slightly stir-fry the wood ear mushrooms, just enough to
evaporate moisture.
9.Slightly stir-fry the green onions. Separately stir-fry the
ingredients for the japchae.

10.Put the spinach in boiling water and take them out after 10
seconds. Put them in cold water right away.

11.Put the soaked noodles in boiling water and cook thoroughly.
12.Cut the boiled glass noodles with scissors.
13.Put in the noodles first and put the rest.
14.Mix all the ingredients at once.
15.Pull the spinach apart before adding.
16.Mix well with minced garlic, sugar, soy sauce, some salt.
17.Add sesame oil, a little bit of pepper and whole sesame.

Parent: Joy Kim, Students: Seoyoon Kim 10K and Chaeyoon Kim 9S

Main 97

Halal

Radish Beef Soup

Korea

It is a clear soup boiled with beef and radish. It has a slightly sweet

flavour.

200g beef brisket Meat seasoning:
1/4 radish 1/2 tbsp soy sauce
1/2 green onion 1/2 tbsp garlic, crushed
6 cup kelp anchovy stock 1/2 tbsp sesame oil
salt and pepper, to taste
Soup Seasoning:
1 tbsp soy sauce
1/2 tbsp garlic, crushed
1/2 tbsp salt
Pepper to taste

To prepare your Radish Beef Soup:
1. Soak beef in cold water for 10 minutes to drain the blood.
2. Cut it into good size pieces to eat.
3. Marinate 10 minutes in meat seasoning.
4. Cut radish and green onion.
5. Stir-fry seasoned beef in a pot.
6. Add the stock and radish.
7. When it boils, reduce the heat and simmer until the radish is
cooked.
8. Add green onion and soup seasoning. Boil for 2 minutes.
9. Enjoy with Kimchi! (pg. 54)

Parent: Shin, Student: Roje Lee F2 Main

98

Halal

Samgye-tang Korea

(Chicken soup with ginseng)

Samgyetang is a warm soup for hot summer days.
It is especially popular to eat this chicken soup on sambok days,
which are three distinct days of the lunar calendar (Chobok, Jungbok
and Malbok) commonly amongst the hottest and most sultry
summer days in Korea.
Eating samgyetang on these days is believed to promote health.

Main: Stock:
1 whole chicken 10 cloves garlic
1-2 cup glutinous rice 1/4 radish
5 jujube 1/2 onion
1 ginseng 2 sprigs green onion
Salt and whole pepper 1.5L water
Chestnut/ ginkgo nut, optional

To prepare your Samgye-tang:
1.Soak rice for about an hour.
2. Place rice inside chicken.
3. Add other ingredients.
4. Boil with stock ingredients for
about an hour.

Main Parent: Shin, Student: Daje Lee 1K

99

Halal

Tteok-guk

Korea (Rice Cake Soup)

Tteok-guk rice cake
400ml beef bone broth
200-250ml water
1 tsp salt
Pepper, to taste
1 egg
Small amount of leek

To prepare your Tteok-guk:
1.Pour the beef bone broth into a pot and heat up.
2.Add 200ml of water to the broth, heat to boil.
3.For decoration, break egg. Separate the white and yolk.
4.Put oil in a frying-pan and wipe excess oil with a kitchen towel.
5.Turn heat down and add the egg.
6.Cut the finished egg/ leek for decoration to the size you want
to eat.
7.When the broth begins to boil, turn down the heat.
8.Put the tteok-guk rice cake inside the pot and boil.
9.Put on decoration.

Parent: Cho Hee Ja, Student: Ijin Han 9S

100 Main