CookOffTeams | Kent State University

International Cook-Off Competition 2017

Thursday, November 16, 6:00 to 8:00 pm., Kent Student Center Ballroom

Teams, Menus and Recipes

2017 International Cook-Off Homepage

Brazil India Oman Sri Lanka Jeonju, South Korea Seoul, South Korea


Country: Brazil

Team Members:
Samory Fraga (Team Captain), Bruno Beidacki, Carina Fischer, Veridiana Guimarães, Mariana Veiga

Name of Recipe:
Moqueca Bahiana de Camarão

Ingredients and Quantities:
Shrimp, red bell peppers, yellow bell peppers, green bell peppers, onions, garlic, palm oil, coconut milk and tomatoes

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.

Brief History and Cultural Significance of Recipe:
Brazilians have been making moqueca for at least 400 years. It comes from the word ‘moquém,’ which is the name of a native Indian preparation technique. It is a mixture of the three main cultures that shaped Brazil - the fish comes from Native South Americans, the way of cooking from Portugal and the spices from Africa.

Non-Alcoholic Beverage:
Grape Juice


Country: India

Team Members:
Suranjana Goswami (Team Captain), Rahul Bhattacharjee, Sohini Dutta, Manasi Agrawal and Monica Ghosh

Name of Recipe:
Mughlai Chicken

Ingredients and Quantities (Serving for 4-6 People):
3 lbs. chicken, 20 almonds, 1/2 cup ghee, 4 chopped onions, 2 tsp. ginger paste, 4 tsp. garlic paste, 2 1-inch cinnamon sticks, 8 cardamon pods, 2 tsp. coriander and cumin powder, 2 tsp. red chilli powder, 2 cups chicken stock, salt to taste, 1/3 cup heavy cream, 3 tsp. garam masala. chopped cilantro and fried onions for garnishing. Serve with white jeera (cumin seeds) rice.

Cooking Instructions:
Grind the almonds into a fine paste and set aside. Heat the ghee in a pan and fry the onions until they are translucent. Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute. Add coriander, cumin and red chili powders and fry until the ghee begins to separate from the masala (the spice-onion mix). Add the chicken and fry until seared and chicken turns opaque. Add the stock and salt to taste and cook until the chicken is cooked through, about 10 to 15 minutes. Whisk the cream to ensure that there are no lumps in it and add along with the almond paste to the chicken and stir well. Turn off the heat and sprinkle the garam masala over the chicken. Cover the dish immediately. The cinnamon stick can be used as a garnish or discarded.

Brief History and Cultural Significance of Recipe:
Mughlai Chicken is a delicacy packed with rich flavors and spices to complement the colorful nature of Indian festivals. It became incorporated into the Indian cuisine during the famous Mughal Dynasty.

Non-Alcoholic Beverage:
Mango Lassi


Country: Oman

Team Members:
Amani Al Tamtami (Team Captain), Awatif Al Uwaisi, Adnan Al-Saadi, Thraya Al Aamri, and Shaima Albusaidi

Name of Recipe:
Biryani with Chicken

Ingredients and Quantities (Serving for 4-6 People):
Basmati rice: 3 cups rice, 2 tsp. salt, 2 cups onions, 1/2 cup green pepper, 1 tsp. garlic, 1/4 cup jalapeño, 1/2 cup cilantro, 1/4 gram saffron, 2 tbsp. oil.
Chicken with tomato paste: 2 chicken breasts, 1/2 cup onion, 1/2 cup green pepper, 1/2 cup potato, 1/2 tsp. red chilly pepper, 1/2 tsp. black pepper, 1 tsp. cardamom, 1/2 tsp. cinnamon, 2 Maggi cubes, 1/2 tsp. curry, 1/2 tsp. salt, 1 tbsp. ginger, 1/4 cup garlic , 2 tbsp. cilantro, 1/4 cup jalapeño, 1/2 cup tomato paste, 1/2 cup of lemon.

Cooking Instructions:
Cook all vegetables together with oil (onion, green pepper). Add garlic and jalapeño. Cook the rice for 15 minutes, then add the vegetables and saffron together. Mix the chicken with spices (red pepper chilly, black pepper, cardamom, cinnamon, Maggi, curry, salt and ginger) and tomato paste. Set aside for 15 minutes. Then place the vegetables (onion, green paper, Cilantro, jalapeño and potato) on top of the chicken. Heat in the oven for 1 hour.

Brief History and Cultural Significance of Recipe:
in the past, the Omani people have exchanged trade with other countries such as India, and South Africa. And when the traders return, they would bring with them new food and recipes from the countries they vistited.

Non-Alcoholic Beverage:
Vimo (Arabic special drink)


Country: Sri Lanka

Team Members:
Gayan Polagoda Gamage (Team Captain), Arosha Dassanayake, Kalpani Ratnayake, Kumudie Jayalath, and Hemantha Rajapaksha

Name of Recipe:
Sri Lankan Fried Rice with Fish Balls and Chicken Curry

Cooking Instructions:

Fried rice
Preparation:
Cook rice in the rice cooker with water, cardamom, turmeric, cinnamon and salt added.
Cooking:
Heat oil on a griddle. Add curry leaves and green chilies and fry for 10 seconds. Add sliced/chopped onions garlic, ginger, cardamom and fry till garlic become light brown.
Add eggs and scramble them. Add carrots, leeks, cabbage and let them fry until they are done. Now add the rice salt, pepper, chili powder, and mix well. Serve hot with lime wedges.

Chicken curry
Cut the Chicken into suitable sizes. Slice the onions, chop garlic and ginger. Cut green chili into small pieces. Heat the cooking oil and add the big onions, curry leaves, garlic, ginger , green chili, cardamom and temper until the onions become transparent. Add the cut chicken pieces, the water, and the rest of the ingredients and cook until the chicken is done.

Fish balls
Boil potatoes and grind them to make a paste. Fry ground ginger, garlic, onions, green chillies and salmon on a pan. Mix in potatoes and add salt and pepper. Make into small balls. Coat the balls with beaten eggs.
Coat balls with bread crumbs. Deep fry until golden brown.

Brief History and Cultural Significance of Recipe:
Being the staple food consumed in Sri Lanka, people tend to make various dishes made of rice. Among them, fried rice is the main food item in all the cultural events. Fish balls and chicken curry are popular dishes which go along with fried rice. Making fish balls is a common practice in cooking since sea food consumption is ubiquitous. Furthermore, Sri Lankan chicken curry is composed of a unique flavor as a result of using homemade spices. The fruit punch made of tropical mangoes and pineapples features a mouth-watering flavor.

Non-Alcoholic Beverage:
Tropical Fruit Punch


Country: Jeonju, South Korea

Team Members:
YoonJeong Jang (Team Captain), Sangheon Park, Min Jeong Cho, Jieun Lim, and Chanhui Yun

Name of Recipe:
Bibimbap

Ingredients and Quantities (Serving for 4-6 People):
2.6-lb sticky white rice, 1.5-lb onion, 1-lb zucchini, 1-lb carrot, 2-lb beef, 6 eggs, 0.5-lb dried deaweed, 9 tablespoons of gochujang(Korean hot pepper paste), 6 tablespoons of sesame oil, 3 tablespoons of salt, 3 tablespoons of pepper, 6 tablespoons of olive oil

Cooking Instructions:
Bibimbap is the harmonious taste of vegetables, meat, rice, and sauce. Once vegetables such as onion, zucchini, and carrot, and meats are prepared, the only necessity of bibimbap is gochujang and sesame oil. Place the vegetables and meats on top of the rice. After this, mix all of them with gochujang and sesame oil.

Prepare sticky white rice in advance. Chop onion, zucchini, and carrot in a certain size. Stir fry carrot, zucchini, and onion with salt and pepper. Fry chopped beef. Put sticky white rice in a bowl. Put the vegetables on the edge of the rice and put the beef on the center. Make egg over hard. Place the egg in the middle. Put gochujang and sesame oil on top. Mix up all of the vegetables, beef, rice, and sauce.

Brief History and Cultural Significance of Recipe:
Bibimbap is originated from a long history of farming together, sharing the harvested crop, and mixing them all with rice. It is also beneficial for internal organs based on the teaching of Yin-Yang and Five Elements Theory. After all, bibimbap is a beautiful arrangement of meat, vegetables, rice, and sauce. Foreigners will be happy with the gorgeous variety of color and texture of the foods in bibimbap. With a dish bibimbap, everyone can partake in the harmonious taste of Korea.

Non-Alcoholic Beverage:
Sikhye (sweet rice drink)


Country: Seoul, South Korea

Team Members:
Miso Kim (Team Captain), Hyunju Lee, Arisara Suwanchanchai and Jillian Cleland

Name of Recipe:
Royal Stir-fried Rice Cake, Gochujang Pork Cupbap and Potato Pancake

Ingredients and Quantities (Serving for 4-6 People):
Thin sliced beef 400g, tteokbokki rice cake 200g,1 onion, 1 green onion, juliened 1/2 carrot, oil, sesame oil, minced garlic, soy sauce, sugar, 2 potatos, 2 eggs, 300g of sliced pork belly, Gochujang(Korean red pepper paste), lettuce, salt, pepper, cooked sticky rice, sesame, sesame leaf, and green chili pepper.

Cooking Instructions:
Slice onion and carrots. Fry in a pan. Add soysauce, sugar, minced garlic and seame oil. Then place beef and rice cake in mixture. Fry pork and gochujang and sesame oil. Heat rice and fry eggs. Place pork, egg and vegitables on the rice. Grind potatos using a grater. Let the water out of potatos - retain the starch from the water. Mix together potato, starch, pepper and salt. Fry it in the oil.

Brief History and Cultural Significance of Recipe:
From a long time ago, Royal Stir-fried Rice Cake was the traditional food the Royal family enjoyed as snack. In times past, rice was an expensive ingredient. Since rice cake needed lots of rice, it was a food which only the royal families could enjoy. Gochujang pork cupbap is a modern Korean food which is similar to Bibimbap, a traditional Korean food, but is much easier to prepare. It is usually found at food trucks, box lunch restaurants and even convinience stores. It is popular with busy modern people like students and workers. Potato pancake is also a traditional Korean food that is usually eaten on rainy days or during Korean thanksgiving days. The reason why it is consumed on rainy days is because the potato pancake frying on the oil sounds similar to rain drops.

Non-Alcoholic Beverage:
Barley Tea