What I learn from this project

This is my first cooking project; I learn many things from it.


From the project, I learnt that in traditional culture of every countries that always have their own beauty and special abilities When I first came here, I live with a Spanish family. They have their own cooking methods; they gave me the chance to try much kind of foods that I have never tried before. Such as Spaghettis Meatball, Meatloaf, Potato Salads…. My favorite recipe is Potato Salads; it is very easy to do. First, we take the potato skin out, and then cut in pieces of the thumb. Boiling them in water ‘till they are getting soft (hint: I use a toothpick stick in the potato to text how hard is it). If you want, you can put a little salt and eggs when they are boiling. Take the water out, and then put the potato in the large bow, let them cool off. The next step is adding seasoning to potato. Then set it on the plate and enjoy with family or friends.

In my culture; we are focused on using the spice flavor, with some traditional ingredient for our foods. For example, Eggroll- we use the traditional rice paper to roll, inside the Eggroll, we use the pork mix fish sauce to gain the flavor to the Eggroll. Then we fry it in the oil ‘till they are getting yellow. The Eggrolls aren’t good without sauce. The sauce includes fish sauce, sugar, lemon juice, and carrot.

Also from this project, I know that having the good plan is the most important thing that determines the success of the project. We were ready since the beginning of the class, so that determined our successes. I really believe in my teammate, and they believe in me. Together we were going thru the project, and achieve our goals.

recipe 17

Ingredient:

• 7 pork chops about 1 to 1.5 inches thick
• 1 gallon water
• 1/2 cup kosher salt
• 1/2 cup sugar
• 3 tbs coriander seeds
• 3 tbs sichuan peppercorns
• 3 tbs soy sauce

 Direction:

1. Feeling experimental, I made up this brine recipe based on what I had available. Use any brining liquid or flavoring you like or skip it totally. The base for most tradition suong nuong marinades is composed of fish sauce/soy sauce and sugar. Dry roast the coriander and Sichuan peppercorns in pan and coarsely crush with mortar and pestle. In mixing bowl, use about 1-2 cups of hot water to first dissolve sugar and salt. Add chops, spices, and soy sauce and rest of the water. Submerge chops with weight if necessary. Brine for at least 2-3 hrs, but not too long as it might be too salty. Drain and pat chops dry before cooking.
2. Pan fry or grill. I pan fried each side on a cast iron skillet until golden brown about 3 min each side. Finished in a 325 degree oven for about 5 min.

recipe 16

Ingredient:

• 1 lb. ground pork
• 1 small bundle of bean thread noodles (soaked, drained, cut into 2-3 inch length )
• 1/2 cup tree/woodear fungus (soaked and drained)
• 2 tbs pepper
• 1 tbs salt
• 2 egg whites
• 2 egg yolks
• 1/2 tsp annatto seeds
• 1 tbs oil (vegatable or olive oil)

 Direction:

1. Mix pork, bean thread, fungus, pepper, salt and egg whites together and set aside.
2. In sauce pain add oil and annatto seeds and cook for about 1 min or until desired orange/red color seeps into oil. Do not burn seeds. Strain seeds and mix cooled oil into egg yolks to get a beautiful orange/red color.
3. Place pork mixture into baking pan or individual ramekins. Generously layer on the egg yolk mixture and steam for about 30 minutes. This will vary with your pan and thickness of the custurd. Check using sticking fork or toothpick.

recipe 15

Ingredients

• 2 1/2 quarts water
• 2 lbs pork bones
• 2 teaspoons salt
• 1 tablespoon fish sauce (nuoc mam)
• 1 teaspoon vegetable oil
• 1 garlic clove, chopped
• 2 shallots or scallions, chopped (only the white part)
• 1/2 lb crabmeat (canned, frozen or fresh)
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 egg
• 1 (15 ounce) can white canned asparagus, undrained
• 1/4 cup chopped fresh coriander (Chinese parsley)
• 1/4 cup chopped scallion top

 

 

Directions

1. Dissolve the cornstarch in the 2 tbsp of water. Set aside.
2. Bring water to a boil and put the pork bones inches
3. Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
4. Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
5. Heat the oil in a wok and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
6. Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
7. Add the cornstarch-and-water mixture and stir for a few minutes.
8. Break the egg open and drop it into the actively boiling soup while stirring.
9. Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
10. Continue to cook until the asparagus is heated through.
11. Sprinkle the coriander and scallion green over the soup before serving.

recipe 14

Ingredients
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Directions

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.
2. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
3. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
4. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
5. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
6. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
7. Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

recipe 13

Ingredients

MEATBALLS

• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten

SAUCE

• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Directions

1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

recipe 12

Ingredients

• 1 pound ground beef (80% lean or better)
• 1/2 cup white bread torn into very small pieces
• 1/2 cup yellow onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup tomato sauce
• 1 tablespoon canola or vegetable oil

Directions

1. In a large mixing bowl, place ground beef, bread, Worcestershire, onion, celery, green bell pepper, garlic powder, thyme salt, pepper and 1/4 cup of the tomato sauce. Mix thoroughly.
2. Place the oil in a large cast iron skillet that has a lid. Heat the oil over medium heat and coat the bottom of the skillet with the oil before adding the meatloaf mixture to the skillet. Use a spatula to evenly press the meatloaf into the skillet.
3. Cover and continue to cook over medium heat for 20 minutes or more until the meatloaf is thoroughly cooked.
4. Once finished cooking, turn the meatloaf onto a serving dish. Return the skillet to the heat and add the remainder of the tomato sauce. Bring to just simmering then pour over the great meatloaf!

recipe 11

Ingredients

• 1/2 cup all-purpose flour for coating
• 2 teaspoons salt
• 1 pinch ground black pepper
• 4 pounds beef short ribs 2 tablespoons vegetable oil
• 1 cup water
• 1 cup stewed tomatoes
• 1 clove garlic, minced
• 6 potatoes, peeled and cubed
• 3 onions, chopped
• 6 carrots, chopped
• 1 1/2 tablespoons all-purpose flour
• 4 tablespoons water

Directions

1. In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
2. In a large pot, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
3. Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
4. In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

recipe 10

INGREDIENTS:

• 8 ounces cleaned lotus stems, cut into 2-inch lengths 1 tablespoon finely chopped rau ram (polygonum) leaves 1 teaspoon salt
• 1-1/2 tablespoons sugar 1 tablespoon lime juice 6 medium shrimp, cooked, peeled, deveined
• 1 tablespoon coarsely ground peanuts 3 tablespoons cilantro leaves 2 tablespoons fried shallots
• 1/3 cup Fish Sauce Dip 6 shrimp crackers

DIRECTIONS:

1 In a large bowl, combine lotus stems, rau ram leaves, salt, sugar and lime juice; toss gently. Place on a serving plate. Cut shrimp in half lengthwise and arrange on the salad. Garnish with ground peanuts, cilantro leaves and fried shallots. Serve with Fish Sauce Dip and shrimp crackers.

Resume

I need an employment to improve my skill and earn some money to me. Aslo It helps me to earn more expericene to my future, and I can spend my time to do something instead of staying at home.

Skill:

• I have studied serve skill for 2 years.
• I enjoy studing math, and sciene.
• I always be on time.
• I can work in depression.
• I have Microsoft Office Word, Excel, and PowerPoint 2007 skill.
• I enjoy doing on computer.

Employment:
I am still looking for employment.

High School:
Belleview High School (10-11)

recipe 9

Ingredients

• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves - pounded thin 1 cup oil for frying, or as needed

Directions

• In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
• Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
• Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

recipe 8

Ingredients
1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Nutritional Information
Amount Per Serving Calories: 183 | Total Fat: 9g | Cholesterol: 47mg

Nutritional Information
Best Brownies
Servings Per Recipe: 16

Amount Per Serving

Calories: 183

Total Fat: 9g
Cholesterol: 47mg
Sodium: 110mg
Total Carbs: 25.7g
Dietary Fiber: 1g
Protein: 1.8g
VIEW DETAILED NUTRITION

About: Nutrition Info

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recipe 7

Ingredients
1 lb. ground pork
1 (8-oz.) can tomato sauce
1/4 cup Soy Vay Veri Veri Teriyaki Sauce
1/2 lb. spaghetti noodles, cooked according to package
directions
1/2 cup chopped peanuts
1/4 cup sliced green onions
Directions
Prep time: 10 minutes, Cook time: 10 to 15 minutes

Brown pork in a medium skillet until no longer pink. Stir in tomato sauce and teriyaki sauce; simmer over low heat for 5 minutes. Pour over hot cooked noodles and toss well to coat. Sprinkle with peanuts and green onions.

Makes 4 to 6 servings.

Tip: You can make this dish gluten free by choosing a gluten-free soy sauce.

recipe 6

Ingredients
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper salt to taste

Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Website: http://allrecipes.com/HowTo/Making-Potato-Salad-Video/Detail.aspx

recipe 5

Ingredients
20 medium shrimp, shelled
5 ounces pork loin, cut into slices
1/2 cup bean sprouts
1 teaspoon fish sauce (nam pla or other sauce, available at Asian markets)
Pinch of MSG
Vegetable oil for frying
4 teaspoons (1 ounce) mustard green leaves or lettuce leaves
2 tablespoons fresh herbs (mint, basil and/or shiso leaves)
Pancakes

2/3 cup rice flour
3 green onions, finely chopped
1/2 teaspoon saffron powder
6 ounces coconut milk
7 ounces water
Chile Sauce

1/3 cup fish sauce
1/2 cup lime juice
3 tablespoons water
3 tablespoons sugar
2 dried red chiles, seeded and finely chopped
2 cloves garlic, crushed
Pinch of MSG

Preparation

Marinate the prawns and pork loin with the fish sauce and umami seasoning for 30 minutes.
Mix the rice flour, green onions, saffron powder, coconut water and milk. Heat some vegetable oil in a pan, add 1/4 of the mixture and fry a large, thin pancake. Put 1/4 of the prawn and pork mixture on the pancake.
Reduce the heat to medium and fry until the edge curls slightly. Add 1/4 of the bean sprouts, and fry until the underside of pancake is golden and crispy. Fold the pancake in half, remove and put on a plate. Make 4 large pancakes.
Mix all the sauce ingredients well. To eat, roll the pancake up together with the herbs in a mustard green leaf or lettuce leaf and dip in the sauce.

recipe 4

1
3
1 clove
1/2
2 tablespoons
1/4 teaspoon
1/4 teaspoon
2 tablespoons
5 tablespoons
1 sprig
1
1kg
90 g
8
Carrot
Ginger, thinly sliced
Garlic
Pork, cooked and finely sliced
Soy sauce
Salt
Black pepper
Nuoc cham sauce
Coconut milk
Coriander (cilantro) leaves, chopped
Spring onion (scallion), finely sliced
White fish fillets
Cellophane noodles
Dried Chinese mushrooms
Method :
Wash fish and clean cavity. Dipped in coarse salt. Rinse well again. Dry with kitchen towel and trim fins and tail.
Slash the flesh diagonally to allow the seasonings to penetrate. Put in a heatproof dish.
Soak noodles in hot water for 30 minutes.
Soak mushrooms in hot water for half an hour.
Drain and cut the noodles into short lengths, squeeze out water from mushrooms, cut off and discard stems and slice caps thinly.
Scrap carrot and cut into matchstick strips.
Cut ginger into thin shreds and finely grate the garlic.
Combine all these ingredients in a bowl along with the pork, soy sauce, salt, pepper and nuoc cham sauce.
Spread the mixture over the fish, put in a steamer and steam for 30 minutes or until fish is cooked through and milky white right to the bone when flaked with a knife or fork.
Fillets should take only 15 - 20 minutes.
Pour coconut milk over the fish.
Garnish with coriander (cilantro) leaves and spring onion (scallions)
Serve hot at once with white rice.

recipe 3

Ingredients :
300 g
150 g
2 cloves
2 slices

Seasoning A
2 tablespoons
1/2 cup

Seasoning B
1/2 teaspoon each
Napa Cabbage
Bacon
Garlic
Ginger


Rice wine
Stock


Salt, pepper
Method :
Cut the napa cabbage into halves then cut into small pieces.
Cut the bacon into small pieced. Mince the garlic and ginger.
Heat 2 tablespoons oil in a pan and stir fry the minced garlic and ginger.
Add the bacon and stir until cooked.
Add the cabbage and toss briefly. Add Seasoning A and switch to low heat, cook until the leaves soften.
Lastly, add Seasoning B and stir well.
Stir hot with steamed rice.

recipe 2

Ingredients:
- 4 cups cooked rice, cold
- 3 eggs
- 1/4 teaspoon salt
- 6 tablespoons olive oil
- 4 scallions, sliced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2/3 cup Chinese sausage (lạp xưởng)
- 2/3 cup diced roast chicken
- 2/3 cup diced roast pork
- 2/3 cup diced carrots
- 2/3 cup diced green beans
- 2/3 cup diced celery
- 2 tablespoons fish sauce (Vietnamse nước Mắm)
- 1/2 cup soy sauce
- 1/4 cup chicken broth
- 1 teaspoon hot chili sauce (tương ớt)
- 1 tablespoon sugar
- ground black pepper

 

Note: If you prefer only one ingredient, use 2 1/3 cups of pork, chicken, or sausage, instead of 2/3 cup of each.

 

Direction:

 

1. Before frying the rice, use a wet wooden spoon to separate the grains. Set it asidẹ
2. In a bowl, beat the eggs with the salt.
3. Set a wok or large skillet over high heat and ađ 2 tablespoons of the oil. When the oil is hot, ađ the scallions and brown lightlỵ Ađ the eggs and scramble until they are softly set. Remove them and set them asidẹ
4. Swirl 2 tablespoons of more oil into the wok. Ađ the onion and garlic and fry for 30 seconds. Ađ the sausage, chicken, and pork and stir-fry until it is heated through. Ađ the carrots, green beans, and celery and cook for 2 minutes. Remove the mixture to a bowl. Set it asidẹ
5. Add the remaining 2 tablespoons of oil into the wok. Ađ the shallots and brown lightlỵ Ađ the rice and stir-fry until heated through. Stir in the fish sauce, soy sauce, chicken broth, hot chili sauce, and sugar. Stir and toss until the rice is well coated with vegetables. Stir until heated through.
6. Transfer the fried rice to a large heated platter. Sprinkle with black pepper.

recipe 1

Ingredients:

• 1/2 lb. raw shrimp, minced
• 1/2 lb. lean pork, minced
• 1/2 lb. bean sprouts
• 2 medium carrots, grated
• 2 to 3 shallots, minced, if desired
• 1 oz. cellophane noodles(bean threads)
• 1 pkg. round rice paper(available at Oriental markets)
• 2 eggs, beaten
• Oil for deep frying
• Shredded scallions for garnish, if desired
• Lettuce leaves
• Dipping Sauce(Nuoc Cham)
• 1 fresh red chili or 2 small dried chilies
• 2 large garlic cloves, peeled
• 5 t sugar
• Juice and pulp of 1/4 unpeeled lime
• 1/4 c fish sauce(available at Oriental markets)
• 1/3 c water
• 1 T shredded carrot
• 1 T minced scallion

Directions:

1. In large bowl, combine shrimp, pork, bean sprouts, carrots and shallots; set aside.
2. Soak cellophane noodles in warm water about 15 minutes, until flexible; drain, cut into one-inch pieces and add to meat mixture. Toss until combined.
3. Run one sheet of rice paper quickly under tepid water, handling carefully because paper is very brittle. Place sheet on work surface and brush quickly with egg. Let stand a few seconds, until flexible. With very sharp knife, cut into quarters(or halves, if larger rolls are desired). Place one tablespoon filling on round edge of quarter piece; roll over once, then tuck in sides to enclose filling and continue rolling. If using halves, place about 1/3 cup filling on one end, roll once, tuck in sides and roll up. Continue filling and rolling until all filling is used. The egg will hold the rolls together. In wok or 10-inch frying pan, heat oil until a drop of water jumps on the surface. Fry about eight rolls at a time until golden brown, about 15 minutes. Drain on paper towels, garnish with scallions and serve with lettuce leaves and Nuoc Cham. Makes about 50 small or 30 large egg rolls.

Dipping Sauce (Nuoc cham)
         If using fresh chili, remove seeds and membrane. In food processor or blender, combine chili, garlic, sugar, lime, fish sauce and water. Process or blend until well minced. Pour into serving dish and sprinkle with carrot and scallion. Makes about 3/4 cup