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VILLAGERS MONTESSORI COLLEGE

RESEARCH
AND
ANALYSIS
(RECIPE FOCUS/
FOOD FOCUS)
Submitted by:
Jhemarie B. Lascano
Course/year:
HRM4

Submitted to:
Mr. Charlie Laban
Subject:
Asian Cuisine

VILLAGERS MONTESSORI COLLEGE

THAILAND
APPETIZER
Thai Banana Salsa with King Prawns

Ingredients
2 bananas, peeled and thinly sliced
2 cucumbers - peeled, seeded, and diced
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1 teaspoon finely chopped fresh ginger root
1 fresh red Chile pepper, thinly sliced
1/4 cup lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
1 1/2 pounds tiger prawns, peeled and deveined

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Directions
In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper
to make salsa.
In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has
dissolved. Thoroughly mix into the salsa.
Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and
cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

Cooking Method: Cooking with water.

SOUP
Thai Chicken Soup with Coconut Milk (Tom Ka Gai- tom ka kay)

Ingredients
6 cups good-quality chicken stock
1-2 chicken breasts, sliced
1 lemongrass stalk

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4 kaffir (makrut) limes leaves
1 cup shiitake mushrooms, sliced
1 thumb-size piece galangal or ginger, grated
1-3 fresh red chilies, minced
1/2 to 1 can coconut milk
2 Tbsp. lime juice
2+ Tbsp. fish sauce
1 tsp. brown sugar
handful fresh coriander leaves
handful fresh basil leaves
3 spring onions, sliced
optional: other vegetables, like sliced bell pepper or cherry tomatoes
optional: *wheat or rice noodles, if serving as the main course

Directions
Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for
the soup pot.
Place chicken broth in a large soup pot over medium-high heat. If you have leftover
chicken or turkey bones, add those too. Bring to a boil.
Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the
prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh
chili. Boil 5-8 minutes, or until chicken is cooked.
Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish
sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
Turn heat down to minimum. Add lime juice and stir.
Does a taste test. Look for a balance between spicy, sour, salty, and sweet
flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp.

VILLAGERS MONTESSORI COLLEGE


at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if
you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.
Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion
over each bowl.

Cooking Method: Cooking with water.


Unfamiliar Ingredients:
Kaffir (makrut) is a fruit native to Indochinese and Malaysian eco regions
in India,Nepal, Philippines, Bangladesh, Indonesia, Malaysia and Thailand, and adjacent
countries. It is used in Southeast Asian cuisine.

SALAD
Thai Salad with Cashews

Ingredients
1 cucumber
1 carrot, grated
1 cup whole roasted unsalted cashews

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1/2 large red bell pepper, OR 1 small red pepper, sliced thinly
2 spring onions, sliced (or cut in strips lengthwise)
fresh coriander and fresh basil to make a "bed" for the salad
SALAD DRESSING
1 Tbsp. lime juice
1 Tbsp. soy sauce
1 Tbsp. fish sauce
2-3 cloves fresh garlic, pressed or minced
1 fresh red chili, de-seeded and minced, OR 1-2 tsp. chili sauce
1-2 tsp. white sugar
pinch of white pepper (or substitute regular black pepper)

Directions
First make the dressing by mixing all salad dressing ingredients together in the bowl.
Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste or
more chili if it's not spicy enough. Set aside.
Slice the cucumber, and then cut the slices in half. Place in a salad bowl.
Add the grated carrot, cashews, red pepper, and spring onions.
Pour the dressing over and toss well.
Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately.

VILLAGERS MONTESSORI COLLEGE


MAIN DISH
Pad Thai

Ingredients
1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons chili pepper sauce
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts

VILLAGERS MONTESSORI COLLEGE


6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts

Directions
Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2
teaspoons of the chili sauce and chicken stock. Set aside.
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot,
stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring
constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook
and stir the eggs until firm.
Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the
noodles are tender. Add a bit more water if needed to finish cooking the noodles.
Stir in 3 cups of bean sprouts and green onions.
Remove from the heat and garnish with chopped peanuts. Taste for seasoning,
adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on
the side.

Cooking Method: Cooking with oil.

VILLAGERS MONTESSORI COLLEGE


DESSERT
Mango pudding

Ingredients
2 medium to large ripe mangoes
1 packet gelatin (3 tsp.)
1/2 cup hot water
1/3 cup white sugar
1 cup coconut milk

Directions
Make sure your mangoes are ripe - the fruit should be bright orange or yellow and
fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food
processor or blender and blitz to create a smooth mango puree. Leave the mango in the
processor/blender.

VILLAGERS MONTESSORI COLLEGE


In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat.
While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the
water and stir briskly in order not to have any lumps.
Add the sugar to the hot water/gelatin mixture and stir to dissolve.
Add this mixture to the mango in the food processor/blender. Also add the coconut
milk. Blitz briefly until ingredients are combined.
Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours.
Serve cold on its own, or with some fresh fruit.

Cooking Method: Cooking with water.

VILLAGERS MONTESSORI COLLEGE

KOREA
APPETIZER
Black sesame seeds porridge

Ingredients
2tbs toasted black sesame seeds
3tbs sweet rice flour
1 cup water
tbs salt
FOR GARNISH:
dried jujube (pusak) with the pit taken removed
few pumpkin seeds

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Directions
TOAST SESAME SEEDS
Put the black sesame seeds into a strainer and scrub them under running water.
Drain the seeds and put them in a thick bottomed pan or pot. Stir with a wooden
spoon over medium high heat for a few minutes.
When the sesame seeds start popping, lower the heat. Keep stirring until theyre
crispy.
MAKE PORRIDGE
Blend the toasted black sesame seeds with cup of water for 1 minute until the
mixture is smooth.
Add 1 cup of water to the mix and blend it again for another minute.
Put 3tbs of sweet rice flour into a thick bottomed pot. Mix in the sesame mixture
with a wooden spoon.
Bring to a boil. Keep stirring over medium high heat for about 2 to 3 minutes until it
bubbles.
Lower the heat to a simmer. Keep stirring for 3 to 5 minutes. The porridge will thin
out a little and become shiny.
Add tsp salt and mix it well. Transfer to a serving bowl.
Garnish with a jujube and pumpkin seeds (or pine nuts) and serve warm.

Cooking Method: Cooking with water.


Unfamiliar Ingredients:
Black sesame seeds are more flavorful and have a stronger aroma than white or brown
sesame seeds. Toasting black sesame seeds releases beneficial chemicals as well as
enhancing the flavor. Black sesame seed are rich in fatty oil.
Jujube (pusak) red date or Korean date.

VILLAGERS MONTESSORI COLLEGE


SOUP
Kimchi soup (kimchi-guk)

Ingredients
2 cups of chopped kimchi
pound of pork shoulder (or pork belly), cut into bite sized pieces
2 Tablespoons of hot pepper paste
1 teaspoon of sugar
5 cups of water
2 stalks of green onions, chopped
1 package of tofu (14 ounces:396 grams), cut into bite sized cubes

Directions
Combine the kimchi, hot pepper paste, kimchi juice, pork, and sugar in a heavy
bottomed pot.
Add water and bring to a boil over high heat and cook for 30 minutes.
Add tofu and lower the heat to medium low. Cook for another 10 minutes.

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Add green onion and remove from the heat.
Serve hot with rice and a few more side dishes if desired.

Cooking Method: Cooking with water.

SALAD
Salad with gochujang sauce and mayonnaise (Korean red chili peppers)

Ingredients
2 soft boiled egg (or soft-poached) egg
2-3 red leaf lettuce
4 Sangchu Korean lettuce
GOCHUJANG SAUCE:
1tbsp. Japanese leek (finely chopped.
1/2 tbsp. garlic (grated)

VILLAGERS MONTESSORI COLLEGE


4tsp. soy sauce
1tbsp. gochujang
2tbsp. rice vinegar
1tbsp. lemon juice
2tbsp. sugar
tbsp. ground sesame
1tbsp. sesame oil

Directions
First, let's make the gochujang sauce. In a small container
Put the lettuce and sangchu in cold water to crisp up. Drain, and chop into bite-sizes.
Place the lettuce from Step 2 on the serving plate and pour a reasonable amount of
the gochujang sauce from Step 1. Top with half of a soft-boiled (or soft-poached) egg.
Then pour a small amount of the gochujang sauce, and sprinkle the mayonnaise in thin
lines.

Unfamiliar Ingredients:
Gochujang- is a savory and pungent fermented Korean condiment made from red chili,
glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally
fermented over years in large earthen pots outdoors, more often on an elevated stone
platform.

VILLAGERS MONTESSORI COLLEGE


MAIN DISH
Galbi (Kalbi) Grilled Korean Short Ribs

Ingredients
2 lbs beef short ribs
1/2 cup light soy sauce
1/2 cup brown sugar
3 tablespoons sesame oil
3 tablespoons garlic (finely chopped)
3 tablespoons rice wine (or Soju)
1/2 teaspoon ground black pepper
2 green onions (finely chopped)
1 cup Coca-Cola

Directions
Place the ribs in a dish for marinating.
Mix the remaining ingredients in a bowl, being sure to add the coke last, as it will
foam up a bit when added to the other ingredients.

VILLAGERS MONTESSORI COLLEGE


Pour the marinade over the beef and massage it in for about one minute.
Cover and let marinate for at least 4 hours turning at least once.
Heat gas or charcoal grill to medium hot.
Remove the ribs from the marinade and place on the hot grill.
Grill the ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
Serve with rice and a variety of Korean side dishes such as kimchi, and musangchae
for a delicious Korean meal.

Cooking Method: Cooking with oil.


Unfamiliar Ingredients:
Musangchae white radish salad or side dish, Saengchae is a general term for salad-like
dishes made with uncooked vegetables

DESSERT
Walnuts wrapped in persimmons

VILLAGERS MONTESSORI COLLEGE


Ingredients

2 dried persimmons, stalks removed

6 roasted walnut halves

Directions
Slices open the persimmons by slitting the sides. Make sure not to cut them all the
way through.
Open them up and remove the seeds. Flatten them out and trim the edges to make
rectangular strips.
Put them side by side with sticky part up.
Add 3 halved walnuts lengthwise, with the wrinkly part down.
Add 3 more halved walnuts to fit on the first like lids.

Unfamiliar Ingredients:
Persimmons are the edible fruit. Like the tomato, persimmons are not popularly
considered to be berries, but in terms of botanical morphology the fruit is in fact a
berry.