Cook-Off Teams 2018

International Cook-Off 2018

Thursday, November 15, 2018 | 6:00 pm to 8:30 pm | Kent Student Center Ballroom

Team Menu Recipes


Bangladesh: Lamb Tehari with Jali Kabab

Name of Recipe:
Lamb Tehari (Serves 5)
 
Ingredients and Quantities:
2 lbs. Lamb, cut into small pieces
2 tbsp. Ginger paste
2 tbsp. Garlic  paste
½ cup Onion
1 tsp. Chili Powder
½ tsp. Coriander powder
7 pods Cardamom pods, black
4 pods Cardamom pods, green
2 Cinnamon sticks
3 Bay leaves
1 cup Mustard oil
¾  cup Vegetable oil
Special garam masala (to taste)*
1/8 cup Salt  + more (to taste)
3 cups Basmati rice
1 tbsp. Ginger paste
1/3 cup Chopped onion
1/3 cup Ghee (or butter)
20 Fresh green Chiles (unsplit)
 
*For the special garam masala powder: Mix together ground 4-5 ground cloves, 1/2  teaspoon black pepper, half a teaspoon cumin seeds, 1/2 teaspoon whole coriander, 3 cardamoms, little amount of mace.
Cooking Instructions:
Marinate the lamb with all the ingredients mentioned above except ginger paste, chopped onion, ¼ cup vegetable oil, rice, 1/8 cup salt, 3 pods black cardamom, green cardamom, 1 cinnamon stick, 1 bay leave, chilies. After the lamb has been marinated, cook on the stove top in a pan over medium heat until well done adding water little by little for at least 45 minutes. When meat is finished, cook until water is almost dried out, leaving a little bit of moisture for gravy. In a large pot, heat ghee or butter and vegetable oil. Add the remaining cardamoms, cinnamon and bay leaf. Fry for awhile and then add the chopped onion. Fry them until they are light brown. Add rice, salt and ginger paste. Fry a little. Add meat with remaining little gravy. Mix well. Add 4 ½ cups of hot water. To the pot and cover with lid. Cook on medium flame until the water is almost gone, approximately 15 minutes. When the water is almost absorbed, add handful of whole green chilies. Reduce the heat as low as possible and  stir lightly; be careful not to break the rice. Keep it on low flame for 20 min.
 
Name of Recipe:
Jali Kabab (Serves 25)
 
Ingredients and Quantities:
1 lb Ground chicken
2 tbsp Onion, finely chopped
2 tsp Cilantro, sliced
1 tsp Hot spice powder
2 tsp Fresh mint
2 tsp Tomato sauce
1 tsp Ginger paste
2 tbsp Yogurt
1 tsp Green chili sliced
1 tsp Garlic  paste
100 slice Bread
1 pinch Nutmeg powder
1 pinch mace powder
1 cup Bread crumbs
2 tsp Salt
3 Eggs               
4 tsp oil for mixture
2 cup oil for frying
Cooking Instructions:
Mix sliced onion, ginger paste, garlic  paste, tomato sauce, yogurt, sliced chili, cilantro sliced mint, nutmeg powder, mace powder, hot spice powder, and salt with ground chicken. Moisten the bread slice with a little water and then squeeze to release all water from the bread. Add oil and bread to ground chic ken mixture. Place the mixture in the freezer, covered, for 60 minutes, until cold and firm but not frozen. Remove chicken mixture from freezer and make 25 round balls. Gently press the balls with fingers to flatten them similar to patties. Place bread crumbs on a flat plate. Roll the kababs in bread crumbs to cover completely. Whisk the egg. Dip all patties into the whisked egg. Heat oil in a frying pan and fry all patties over medium heat. While the patties are cooking in the oil, sprinkle a little bit of whisked egg over them (like a net, this is the what makes this kabab special). When the color is golden, strain kababs out of the oil and place them on a paper-lined plate.
 
Non-Alcoholic Beverage:
Mint Lemonade


Brazil: churrasquinho

Name of Recipe:
Churrasquinho (8 Skewers)
 
Ingredients and Quantities:
2.2lbs rump steak, cut into cubes
2.2lbs chicken breast
1 lemon, juiced
1 tbs soy sauce
1 each Red, Green, Yellow Pepper
1 Tomato, cut into cubes
1 clove garlic
8 mini onions
Salt and pepper
Bambu Skewers
Cooking Instructions:
Chop and cook all the vegetables then fry the shrimp and season with salt and pepper. Put half the vegetables on a tray and put the shrimp on top of it, then place the vegetables on top of the shrimp. Add coconut oil and simmer until ready.
 
Non-Alcoholic Beverage:
Iced Mango Juice

India: Brinjal-egg dum biryani

Name of Recipe:
Brinjal-Egg Dum Biryani
 
Ingredients and Quantities:
¼ bag of Basmati Rice
10 small eggplants
10 hard boiled eggs
4 potatoes
4 carrots
10 French Green Beans
1lb Green Peas
4 Red Onions
6 Roma tomatoes
5-10 green chilies
1 bunch of mint leaves
1 bunch cilantro
2lb Curd
7 tsp ginger/garlic paste
Spices:
Cinnamon sticks
Bay leaves
Cloves
Coriander Powder
Star Anise
Garam Masala
Marathi Moggu
Shahi jeera
Nutmeg
Black Pepper
Biryani Masala
Tumeric Powder
Salt
Red Chili Powder
Cooking Instructions: Boil Rice with some bay leaves, Marathi Moggu, star anise and cloves. Cook rice only 80%. Make a paste of cilantro and mint leaves. Cut eggplants into 4 and fry until almost cooked. Fry the hard boiled eggs for 2-3 minutes. Peel potatoes and carrots, cut into small pieces and boil. Mix the cilantro-mint paste with the curd, coriander, garam masala, ginger/garlic paste, pinch of chili powder, turmeric and salt. To this add the eggplant, eggs, potatoes, and carrots. Add oil and fry all fresh spices. Cut and add onion, green chilies, and tomatoes. Add garlic paste. Add marinated vegetables along with boiled rice. Cook on low for 5-7 minutes. Keep pot covered. Now add the eggplant and eggs  and mix slowly. Allow to boil for another 5-7 minutes.
 
Non-Alcoholic Beverage:
Mango Lassi

Indonesia: gado gado

Name of Recipe:
Gado Gado (Serves 5-10)
 
Ingredients and Quantities:
Boiled Ingredients:
16oz Rice Kale
16oz Potatoes
8oz Green Beans
8oz Carrots
3-4 Eggs
Raw Ingredients:
8oz Cucumbers
8oz Tomato
8oz Green Lettuce
8oz Bean Sprouts
Celery garnish
8oz Fried Tofu and Tempe
Fried sliced shallots
Bag of Emping and Shrimp Chips
Peanut Sauce:
16oz ground peanut
4 cups Coconut Milk
3 shallots
5cloves garlic
2 lime leaves
2-3 chilies (as desired)
3oz Palm Sugar
Kaempferia Galangal
Tamarind
Salt
3 tsp Oil
Cooking Instructions:
For the Peanut Sauce:
Stir Fry shallot, garlic, lime leaves, Kaempferia Galangal, and tamarind until fragrant. Add palm sugar and salt. Put stir fried ingredients and coconut milk in blender and blend for 3 minutes.
Put raw ingredients with the raw peanuts into a pan and boil until done. Slice the boiled ingredients and raw ingredients and set aside.Deep fry the shallot, tofu, tempe and chips. Place all the boiled and raw ingredients on a big serving platter, pour peanut sauce over and garnish with Celery leaves.
Non-Alcoholic Beverage:
Es Teler

Sri Lanka: milk rice & chicken curry

Name of Recipe:
Milk Rice & Chicken Curry (Serves 5)
 
Ingredients and Quantities:
8oz bag of rice
5 cans of coconut milk
2lbs of chicken breast
2tsp ginger
½ lb of tomato
2tsp garlic
½ tsp cardamom
1/3 tsp turmeric
1/3lb onions
Curry leaves
1/4tsp chili powder
1/3 tsp curry powder
2 limes
1 cup Canola oil
½ cup cashews
½ cup butter
¼ raisins
½ cup yogurt
Cooking Instructions:
Cook rice as directed on package. When rice is done add coconut milk and salt. Cut the chicken into bite size pieces. Slice the onions. Chop garlic and ginger. Heat the oil and the onions, curry leaves, garlic, ginger, cardamom, and temper until Onions become transparent. Add chicken pieces, and rest of ingredients and cook until chicken is cooked through.
 
Non-Alcoholic Beverage:
Sri Lankan Fruit Punch