Vietnamese Cuisine

Hello APU students, This is group A from class 03 of professor Tsutsui Kumiko. It is our great pleasure to be able to present you this recipe book, which includes 20 recipes from 9 countries all over the world. These 20 cuisines have been carefully selected so that every ingredient of the dish can be found in Beppu. Moreover, the recipes in the book have been simplified so that everyone can understand the cooking method and successfully make the meal. In Whats in your kitchen?, each recipe page will provide you the ingredients, the cooking instructions and the comments about the food. Especially, we also include the contact of the person who can help you to cook the dish. This is because although the recipes have been simplified, there can still be some difficulties in the cooking process. If you find any trouble cooking any dish, please contact us by email or mobile phone message. Some may wonder why there are only 9 countries represented in the book. We also do want to include more countries recipes in Whats in your kitchen?. However, due to the financial problem as well as the projects deadline, we can only choose 20 recipes from 9 countries. We hope in the future, this book can be perfected with every countries recipes in the book. This book is printed in black and white, so if you want to have the colored version, please download the pdf file on our Facebook page (https://www.facebook.com/APUwhatsinyourkitchen). Thank you very much. Have fun cooking! Best regards, Group A Class 03

Vietnamese Cuisine

Bun cha
1. Ingredients: For the pork: 2 tablespoons sugar 5 tablespoons water 300 gram pork 3 tablespoons fish sauce Caramel sauce For the sauce: 2 tablespoons fish sauce 2 tablespoons rice vinegar 1 teaspoon sugar 1 teaspoon salt 1 cups water teaspoon minced garlic 1 red Thai chili, minced 3 spoon of green papaya fruits and carrots, sliced in small pieces . Method In a bowl, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms. Remove from the heat. In another bowl, combine the pork, fish sauce, caramel sauce, sugar, salt and marinate in the refrigerator for 1 hours. Mix sliced papaya with carrot into small bowl. Add a little salt then wait for 5 minutes. Use your hands to press out all water. Next, soak them with a little sugar and vinegar until they have a little sweet and sour flavor. When the pork is through marinating, remove from the refrigerator and shape into small patties, about 15 to 20 in all. Grill them in high heat. Boil a pot of water, put the noodles into the boiled water, and boil it for about 15 minutes. Drain, then rinse under cold water. Pour the sauce into four bowls, then place the pork into the sauce. Dip some of the noodles into the sauce and eat with the patties and herbs. 3. Comment: Although we use chili, the sauce is not really spicy. We can also use beef instead of pork. The papaya and carrots are optional, but they add flavor to the sauce. 4. Contact: Name: Bui Khanh Huyen (Nickname: Chika) Email: khanbu13@apu.ac.jp

Vietnamese cuisine

Pho
1. Ingredients: 1 chicken, 500 gram 4cm piece fresh ginger. 2 star anise 2 spoon of fish sauce 1/2 x 250g packet of rice noodles (can be found in A-price store under the name Pho) 1/2 cup fresh mint leaves 2 green onions, thinly sliced thinly sliced Mint, onion, chili, lime. 2. Method: First, rinse the chicken in cold water so that the fat is removed. Then pour in water. Boil the chicken, first in a high heat, and then gradually reduce the heat to a gentle simmer. Add onions, ginger, salt, star anise, sugar and fish sauce into the water. (You can also add other ingredients according to your taste) Boil the broth in 25 minutes. Keep it in low heat. Take the chicken out and rinse it under cold water. Then slice it into small pieces. (While doing this, do not stop boiling the broth. Keep the broth boiled in low heat.) Put the noodles in a bowl. Cover the noodles with boiling water. Wait for 5-10 minutes until the noodles look tender. Drain the noodles from the water. Remove star anise and ginger from the broth. Divide noodles between serving bowls. Top with chicken. Pour over the broth. Sprinkle with mint, onion, lime and chili (if you want to). 3. Comment: Chicken can also be replaced by beef or pork You can use other kinds of herbs, according to your preference. This is the simplify version of the recipe. However, if you use this, you can still have a nice bowl of Pho. If you want to make a more delicious Pho, please contact me. 4. Contact: Name: Bui Khanh Huyen (Nickname: Chika) Email: khanbu13@apu.ac.jp

Uzbekistan Cuisine

Uzbek Plov
1. Ingredients 100 gram of lamb fat 400 gram of lamb 1 kg rice. 200-250 ml vegetable frying oil 1 kg carrot 2-3 onions A little cumin 2-3 garlic (optional) 1-2 long hot chilies (optional) salt 2. Method Wash the rice under the tap until clear, cover with cold water and let it soaks for a while. Cut the meat into medium-sized pieces. Slice the carrots into thick sticks and onions into thin rings. Deep-fry meat until golden-brown, in 3-4 batches. Fry the onions until golden, add meat, and stir well to prevent onion from burning. Add carrot; keep stirring until it starts to turn into browns (15-20 min). Add 2/3 of the cumin - rub it in your palms a little to release flavor, stir gently to prevent carrot from broking. Lower gas to moderate, pour hot water just to cover all the goods, add salt and let it simmer for 40 min. Do not stir. Turn heat to max. Drain rice well, place it on top the meat and vegetables, stick the garlic and whole chilies in it, and carefully pour boiling water over it. Cover the rice with about 2 cm of water, let it boil. Add salt to make the water a bit over-salted. Check when the water will evaporate and absorb into rice completely. Reduce heat, let it steam 20 minutes. Turn of the heat; remove the garlic and chilies on the separate plate. Carefully mix rice with meat and carrots. Put the rice on a big plate and serve with garlic, chilies and put in sliced tomato, sweet onions, chili, salt (if you want to). 3. Comment: This dish is a little bit difficult to do for the first time. Please contact me if you find any trouble doing it. If you can do it, you will see its worth a try. Since it takes a long time to do it, I recommend you to do it for a party or any event that include lots of people. 4. Contact: Name: Bui Khanh Huyen (Nickname: Chika) Email: khanbu13@apu.ac.jp

Uzbekistan Cuisine

Dimlama
1. Ingredients: 300 gr of meat (beef or mutton) cut in small pieces 150 ml of vegetable oil 2 onions peeled and chopped 2 carrots peeled and cut in 5-6 pieces 2 tomatoes peeled and chopped 2 sweet pepper (It can be green or red, sliced) 2 eggplants cut in cubes 2 turnips quartered one small cabbage cut in medium pieces 200gr pumpkin cut in medium pieces 8 cloves of garlic 2 potatoes peeled and quartered Salt, cumin seeds, ground coriander, 2 bay leaf and pepper. 2. Method: Put oil into a pan and heat it. Fry meat until brown, add in onion, and continue frying until onions are light brown. Reduce the heat, put in the vegetables by this order: first carrots, then turnips, bell pepper, tomatoes, eggplant, garlic, cabbage, pumpkin and at the end put potatoes on top. Sprinkle some salt, add one glass (150 ml) of water and cover the lid. You are free now for 2 hours. But for safety u can check up in 1 hour. After 2 hours, open the lid, put in bay leaf and spices, cover it for 10 min. Serve it while hot with fresh chopped dill or coriander leaves. 3. Comment: Dimlama is a very delicious meal which is quite easy to cook. However, it does take quite a long time to make it. But still, its worth the wait. 4. Contact: Name: Bui Khanh Huyen (Nickname: Chika) Email: khanbu13@apu.ac.jp

Uzbekistan Cuisine

Oshi
1. Ingredients Chicken 500 gram 2 Onions 6 Carrots Rice 500 gram Water 500 milliliter Salad oil Salt

2. Recipe Chop onions, chicken and carrots small. Put oil in a pan and fry onions and chicken first. Next fry carrots. After the above ingredients are cooked, put them aside. Put water and rice in a pan, boil them in a low heat and wait for 30 minutes. Finally, put in some salt and serve it.

3. Comment In this recipe, they use chicken but they usually use lamb. If lamb is hard to find in Beppu, then chicken is perfectly fine. We have to take long time because of the cooking rice process. But you can also have a good time with friends talking during waiting, so please give it a try.

4. Contact Name: Naomichi Fujimoto Email: naomfu13@apu.ac.jp

Korean Cuisine

Chijimi (Korean Pancake)

1, Ingredient One big bunch of nira Half an onion Half a carrot 2 tablespoons of vinegar 1 tablespoon of sesame oil Seafood: shrimp, squid, etc. (according to you) Red peppers 4 tablespoons of wheat flour Roasted sesame seeds: 2 tablespoons 2 potatoes Soy sauce An egg Water Salt, sugar, etc. 2. Method: Slice the nira into pieces 4-5 cm long, also cut the onions and carrots into small pieces. Mix every ingredient together. For the sauce, mix soy sauce, vinegar, sugar, chilies, etc, anything that you prefer. Pour sesame oil in a frying pan and fry the mixture in a high heat. Cut the pancake into eatable slices. Pour some sauce on the cake. You can also squeeze some lime juice on it. 3. Comment: You can see yourself that the cooking method is very easy. It takes about one hour (or less). You can get all the ingredients at almost every shop. If you want to buy seafood, I recommend frozen ones, because it tastes better in Chijimi. Enjoy! 4. Contact: Name: Akari Sakaida. Email: akarsa13@apu.ac.jp

Mongolian Cuisine

Tuivan
1. Ingredients Wheat flour 200 gram Water 90 ml Cabbage 50 gram Half a carrot 1 onion Beef 100 gram Salt Oil

2. Method: Mix wheat flour and water. If you can mix it well, the mixture can extend to become a circle of 15 cm radius. Cut the noodle like when you are making Udon. Pour a little oil in a pan and fry onion, carrot and cabbage. Next, fry the beef altogether in a medium heat. Put the noodle into water, add some salt, and boil it in about 15 minutes. After the water evaporates, serve it. You can add some other seasonings if it tastes not like you want.

3. Comment This Mongolian meal is a little bit like fried udon in Japan. My Mongolian friends said that most Mongolian meals are quite salty. If you want, you can add some paprika or cucumber on the dish. The cooking method can be a little vague, so if you have trouble cooking it, give me a message. Have a nice meal!

4. Contact Name: Naomichi Fujimoto Email: naomfu13@apu.ac.jp

Mongolian Cuisine

Khuushuur
1. Ingredients Dough Wheat flour: 1000 gram Beef or lamb which has been minced: 400 gram Water 500 milliliter Onion 200 gram Salt Salad oil Pepper (optional) 2. Recipe Mix the flour and water together. Wait for about 1020 minutes after mixing everything we have the dough. Cut the dough into 3cm thick slices roll the slices. Cut the rolls into pieces of 4cm, and flatten them into circles or 5cm radius. Mix minced meat, onion and garlic together. Wrap them into small dough. Then, its form is like a semicircle. Put oil in a pan, bake each dough for 12 minutes/each side. 3. Comment This Mongolian meal is a little bit hard to do if this is the first time you have to deal with dough. But it will be fun if you finally can learn how to do it. Its form is basically semicircle, but it is sometime in a circle form in special events. It tastes very delicious. 4. Contact Name: Naomichi Fujimoto Email: naomfu13@apu.ac.jp

Chinese Cuisine

Stir-fried eggs and tomatoes

1. Ingredients: 2 medium-sized tomatoes 4 eggs 2 tablespoons of cooking oil Salt

2. Method: Wash and cut the

tomatoes. Crack the eggs into a bowl. Add salt. Whip the eggs until they are well-mixed. Pour oil into a frying pan Stir-fry the tomatoes until they are cooked Pour in the egg mixture. Stir them for a few times. Cook for another two minutes under medium heat. Put them in a plate and the dish is ready to be served.

3. Comment: It is a very common dish in China. You can also see that is quite easy to be done. Its very delicious. You can also add other seasonings to it such as sugar, ketchup, pepper, even wine, etc. Have fun cooking!

4. Contact: Name: Yu Jin Email: yuji13@apu.ac.jp

Chinese Cuisine

Mapo Tofu
1. Ingredients 6 oz. ground pork 1 teaspoon soy sauce 2 teaspoons cornstarch 1 cup water 1/2 teaspoon sesame oil 1 tablespoon vegetable oil 1 teaspoon minced garlic 1 teaspoon. hot bean paste 1/4 teaspoon peppercorns 1/4 cup chopped water chestnuts 2 green onions, trimmed and cut into 1/2 inch pieces 1 package (14-ounces) soft tofu, drained and cut into 1/2-inch cubes 2. Method Pour enough warm water over the mushrooms in a small bowl to cover them completely. Wait for 10 minutes and drain it. Discard the stem and chop the caps coarsely. Marinate the pork: Stir the ground pork, soy sauce and cornstarch together until evenly distributed. Prepare the sauce: Stir the water, soy sauce and sesame oil together in a small bowl. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant. Add the pork, hot bean paste and peppercorns and stir-fry until the pork is crumbly, 2 to 3 minutes. Pour the sauce into the wok, and then stir in the water chestnuts and green onions. Slide the tofu into the wok, and stir gently to coat the tofu with the sauce and heat through, 2-4 minutes. Pour in the dissolved cornstarch and cook gently, stirring, until the sauce thickens, about 1 minute. Spoon the tofu and sauce onto a serving platter and serve hot. 3. Comment: Spicy but really delicious! 4. Contact: Name: Yu Jin Email: yuji13@apu.ac.jp

Japanese Cuisine

Nikujaga
1. Ingredients: 3 potatoes Half an onion Beef 100 gram Half a carrot 1 tablespoon of salad oil 2 cup of broth 3 tablespoons of alcohol 2 tablespoons of sugar 2 tablespoons of mirin 3 tablespoons of soysauce

2. Method: Peel the potatoes. Then chop them up. Soak them into water. Slice the onion thin. The beef is then sliced to bite-sized pieces. Pour oil in the pan. Quickly stir-fried the beef and onion for a few minutes until the color changes. Add potatoes and carrots. Keep heating the meal for a few minutes. Add water and other seasoning. Put it in medium heat; wait until the liquid is reduced by half/less. Add green peas (optional)

3. Comment: The dish is very delicious. You can use pork instead of beef. 4. Contact: Name: Masaaki Kayahara Email: masaka13@apu.ac.jp

Japanese Cuisine

Udon
1. Ingredients: Udon: enough for 2 people 1 Onion, mushroom 1 inariage (seasoned fried tofu) Water 150cc Soy sauce: 2 tablespoons Sugar: 2 teaspoons Broth Alcohol Mirin: 2 tablespoons Salt: 1/4 teaspoon

2. Method: The tofu is cut in half. Then boil it in medium heat for 4 to 5 minutes. Then leave the tofu until it is cooled. In a medium saucepan, add the udon, the seasonings and bring to a boil. Cook for 3 to 5 minutes. (If you have mushroom, you can put it in and boil them altogether) Then put the noodle with the sauce into a bowl, eat it with tempura or fried tofu (optional)

3. Comment: If you put the noodle into cold water before boiling, it should shorten the time of the boiling process. Moreover, it is also better to do it since the water can be drained from the noodles, and it tastes better. It is really easy to do and very delicious. So enjoy!

4. Contact: Name: Masaaki Kayahara Email: masaka13@apu.ac.jp

Japanese Cuisine

Hand-rolled sushi
1. Ingredients: Rice (which has just been cooked) Salt (3 tablespoons) Sugar (3 teaspoons) Japanese wasabi Seaweed sheet Shrimp, tuna, cuttlefish Omelet Cucumber Salmon roe Green perilla Ponzu sauce

2. Method: Cook the rice semi-stiff. Mix the sugar and ponzu sauce together. Mix the ponzu sauce and the rice together until it is mixed well. Wait until the rice cools to a body warmth rate. Cut the ingredients into bite-sized pieces. Put a thin layer of rice on the seaweed sheet. Put other ingredients on the rice; make sure to place them vertically across the middle of the rice. Roll the seaweed sheet.

3. Comment: This meal should be done quickly or else the rice will not taste as good as you expect if it is cooled. If you find it hard to roll the seaweed sheet, you can find the sushi-forming box in many stores in Beppu. 4. Contact: Name: Masaaki Kayahara Email:masaka13@apu.ac.jp

Fiji Cuisine

Curry Chicken
1. Ingredients: 250 grams of chicken (or 2 chicken breast slices). 4 Potatoes 1 Onion Chilly Curry Powder Oil Salt 2. Method: Slice chicken into cubes. Peel potatoes and cut up into cubes. Slice Onions into halfs. Heat frying pan or pot for 2 minutes then pour in oil to heat up for another 2 minutes. Put Onions into frying pan or pot and fryig it for 3 minutes to brown. Put in chicken slices and let it fry for 5-10 minutes. (stir chocken while frying) Add to tablespoons of Curry Powder and stir with chicken. Add potatoes and stir. Then add hot water and leave to cook for 10-15 minutes to cook. Add chillies and salt and season to preferred taste. 3. Comment: It is a very delicious dish. You can find all the ingredients in Beppu easily. So please try! 4. Contact: Name: Takinana Anuantaeka Email: anuata13@apu.ac.jp

Fiji Cuisine

Fiji Kokonda
1. Ingredients. Fresh tuna slices. 250 grams Coconut Cream 1 Onion 4 Lemons

2. Method Slice tuna into small cubes. Slice onions into small cubes. Squeeze lemons to extract juice into a bowl. Put tuna slices in a bowl. Add lemon juice to it and leave it for 10-15 minutes. Add sliced onions and mix. Add 2 tablespoons of Coconut Cream and stir throughly. Leave for 5 minutes then eat.

3. Comment: After eating, you should put the leftover into the refrigerator. Enjoy your meal!

4. Contact: Name: Takinana Anuantaeka Email: anuata13@apu.ac.jp

The end

Instructor Professor Tsutsui Kumiko Group As Members Bui Khanh Huyen (Chika) Yu Yin (Yoyo) Takinana Anuantaeka (Nunu) Fujimoto Naomichi (Nao) Sakaida Akari (Akari) Kayahara Masaaki (Masaaki)

Special thanks to

Cover Pages Designer Pham Thi Thuy Duong (Jane)

Teacher Assistants Do Bao Ngoc Kumagae Kana

And others who have share their information about the recipes with us :D