INTRODUCTION

-- This cookbook is filled with recipes to help you understand how to

prepare some delicious foods, which are well-known in Vietnam, China and Saudi Arabia, better and better.

- This cookbook is finished by co-operation between international students who have studied in ELCOS (Bangor University).

- There will be some simple recipes to bring you closer to Asian meals so you will have more options to prepare for your family.

- Every recipe is divided into four parts, including:- Reason: why we like this food;- Ingredients: Detail with the name and the quantities;- Methods: Clearly in step by step;- Serving: How to serve with each dish.- I hope this cookbook will become an essential book for families’ chefs.

If you want to find this cookbook and other works, which, have been done by international students, please look at our website: elcossummerschool.com

Braised Spare Ribs in Brown

Sauce

xuhao

Ingredients:

300g pork spare ribs，cut to small pieces about 8 small baby carrots 2/3 cup yellow onions，shredded 1/2 cup yellow or green peppers，cut to strips

Seasonings and

Sauces:

2 Tbsp. Chinese cooking wine 2 tsp. Chinese vinegar 1 piece ginger 1 clove garlic，crushed 3-4 pieces dry orange peel 2 pieces anise 6-8 pieces Szechwan peppercorn 2 tbsp. water 3 tbsp. light soy sauce 1 tbsp. starch 1 tsp. dark soy sauce 2 tbsp. crystal rock candy

Method:

1. Combine the pork ribs with the marinade sauce, set about 10 minutes.2. Then mix the pork ribs with the starch, set about 1 minute.

3. Heat 2 tablespoons oil in the pan at medium-high heat. Add the ginger first then stir in onion, stir together for half a minute, or until onion is translucent.

4、Add the pork ribs and continue stirring for about 2 minutes, until the pork ribs turn lightly brown on both sides.

5、Then add the rest of remained marinade sauce (1),and sauce (4),stir a few times, then cook at medium heat with cover until one third of the sauce is left.

6、Add the carrots a ightly, ( add 1 tsp. Chinese aromatic vinegar for better smell and taste), now it is ready to serve.nd peppers, stir a few times, cover then cook until the meat is tender and the sauce starts to thicken sl

Reason

I chose this dish that is not only very delicious, but also it is very famous home-style dish in China. And this dish is deep impression in my memory. I remember when I was a child, my grandma cooked this dish every day, because she know that I really like to eat meat. As time went on, my life became busier and busier. So I don’t have many chance to see my grandma and eat this dish that she have cooked herself by hand.

The sauce and sweet meatZhou YaoYao

Main ingredients:  Griskin Sugar, Water Vinegar, Carrots, Starch Salt A bottle of ketchup.

Steps: First, wash the meat and cut it to slice. Peel the carrots and cut them into 

shreds. Second, mix the water with starch.   Third, pour the oil in the pan. Wait until half done and dip the meat in the 

starch.Then fry the meat until theoil turns rough. Andtake it out to keep the oil away. 

Fourth, heat the oil to 80percent, pour the meat again and keep stirring. And take them out from the oil until they become golden. 

Fifth, split most of the oil. Only use a little to fry the carrots. And put into 2 teaspoons of tomato sauce, and some vinegar, sugar, salt .  

Finally, add the meat in the pot and stir it well.  

Homestyle bean curdWang ZikangIngredientsNorth tofu 300goilSalt soy saucered pepperParsley green oniongarlicstarchSesame oil

Method

1, prepare ingredients. 2, the tofu cut into 5 cm thick, about 1 cm large box. A little more than usual when cooking oil, 3 pot, after the heat put tofu.4, fry until both sides are golden brown and set aside. 5, onion ginger garlic mince, coriander chopped red pepper also. 6, the use of residual oil into the fried tofu, stir fry chopped onion ginger garlic. 7, add appropriate amount of water (soup better, aso can add a little fine soup, cooking wine). 8, add a tablespoon of soy sauce, soy sauce boil. 9, add fried bean curd. 10, adding amount of salt (to taste add a little sugar) turn the fire for a while, to absorb enough soup bean curd, tofu clip out of the pot spare disk. 11, turn a small fire, add red pepper coriander slightly burned. Turn off the heat, add 12 starch boil. 13, add a little sesame oil seasoning. 14, will pour good soup evenly pour in the tofu can be

Fettuccine AlfredoAbdulrahman Alireason:I choose this food because I like it .I’m good at cooking this food.

Ingredients:- Some oil - One red onion- Two green

peppers - Half tea spoon of

salt - Quarter black

peppers- Some herbs

chicken - Pasta - Two breast chicken- Oregano- 200 ml cream- Cheese

Method:- Slice onion and green peppers - Put some oil in the pin- Put the onion and green peppers in the pin for 10 minuets- Cook the pasta just with water for 8 minuets - Slice the chicken put it with onion and green peppers in the pin - Add salt ,black peppers and Some herbs chicken together - Cook the chicken to well done - Mix The chicken with pasta - Pour the cream over it and mix them again- Put the cheese and oregano when finish

Vietnamese Broken Rice Saigon Style

Ta Tuan

reasonOne of most popular Vietnamese Food recipes is Broken Rice Saigon Style. When you come to Ho Chi Minh City (Saigon), a business and financial centre, you should try this dish at least once time. And you will never regret. One Broken Rice Dish with many beautiful colours from grilled pork chop with multi-flavour to steamed pork with egg custard, pork skin, vegetable as tomato, cucumber. Many Vietnamese people really love this dish. It is not only for breakfast meals but also for lunch meals. 

Ingredients:+ Process of making Grilled Pork Chop: 3 slices of Pork Chop, 2 table spoons honey, 1 tea spoon salt, 1 table spoon fish sauce, 1 tea spoon oyster Oil, 1 tea spoon sesame oil, spring onion and pepper.+ Process of making Bì (Pork skin): 400gr Pork meat of the rump, 200gr skin of pork, ½ bowl of sticky rice, salt, sugar, pepper, garlic, fish sauce+ Process of making Steamed Pork and Egg Custard: 4 eggs, 1/3 bowl of grinded pork, 1-2 pinches of Chinese vermicelli, ¼ onion, some peziza, sugar, pepper, salt, fish sauce and fried onion.+ Process of making Vietnamese Dipping Fish Sauce: See this recipe on this linkChili, Sugar, Garlic, Vinegar, Olive Oil, Spring Onion, Carrot, Salt, Turnip (Optional), Cucumber and Tomato.+ Broken Rice

Method:Step 1: Making Grilled Pork

+ After clean Pork Chop, you scald it with hot water about 3 to 5 minutes. Next, you use towel to absorb water to make it dry, add honey, salt, fish sauce, oyster oil, pepper, sliced garlic, sesame oil and smashed fried onion. Mix and cover it carefully, put into the fridge and waiting for one night.+ Next day, grill the Pork Chop until their colours turns all brown yellow. Do not forget spread the mixture soup from pork chop on the surface sometime when you grill them.

Step 2: Making Bì (Pork Skin)+ Clean Pork, add more sliced garlic, fish sauce, salt, pepper and sugar (If you love hot flavor, you can add more chillies) and embalm about 3 to 4 hours. Next, fry pork with olive oil till the colour turn to brown yellow. Waiting for it is hot no longer, cut into small and long pieces.+ Sticky rice which is cleaned, soak in water for 1 night. Next day, pour it into basket and wait to dry. You put in pan and roast till its colour turns yellow all.+ Next step is grind sticky rice smoothly. Mix this mixture with basic pork skin and sliced pieces of pork.

Step 3: Making Steamed Pork with Egg Custard+ Soak Peziza and Chinese vermicelli in water about 1 hour. Next, cut off the root of peziza, slice them small. Onion peels the cover, slice small as well.+ Mix grinded pork with Chinese vermicelli, peziza, onion, fried onion, 4 white eggs and 3 yolks. You keep 1 yolk to apply the surface of mixture. Add more 2 teaspoon salt, 1 tea spoon fish sauce and 1 tea spoon sugar.+ Pour the mixture into bowl and bring to steam about 20 to 35 minutes. You can test the mixture by using toothpick gently push into the mixture. If toothpick is dry, your mixture is cooked. Next, you put 1 last yolk on the surface of mixture and steam about 3 to 5 more minutes. Wait to less hot and cut it.

Step 4: Making Spring Onion with Oil+ Cut small spring Onion, mix with olive oil. Next, you put into the microwave about 30 seconds to cook it.Step 5: Making Carrot with Vinegar+ Sliced carrot to long and small pieces, add a little salt and wait about 15 minutes. After that, use your hand to press out of water. Next, add more a little vinegar, sugar and taste to suit with your flavour. You can use turnip with carrot.Serving:When you use it, scoop a broken rice spoon; add more grilled pork, Pork Skin, Steamed Pork with Egg Custard, Spring Onion with Oil, Carrot with vinegar and tomato, cucumber. Use it with Vietnamese Dipping Fish Sauce. So joyful.

"Sweet and Sour Pork

Zhang Yao

　Ingredients: * 3/4 pound pork tenderloin　　* 2 - 3 teaspoons soy sauce　　* Pinch of cornstarch　　* Sauce:　　* 1/4 cup sugar　　* 2 tablespoons ketchup　　* 2 tablespoons dark soy sauce　　* 1/4 teaspoon salt　　* 1/2 cup water or reserved pineapple juice 　　* 1/4 cup vinegar　　* 1 tablespoon cornstarch dissolved in 4 tablespoons water　　* Batter:　　* 1/3 cup flour　　* 1/3 cup cornstarch　　* 1 egg white, lightly beaten　　* 1 tablespoon vegetable oil　　* 1/3 cup warm water, as needed　　* Other:　　* 1 carrot　　* 1/2 red bell pepper　　* 1/2 green bell pepper　　* 1/2 cup pineapple chunks　　* 3 cups oil for deep-frying, or as needed

method　　Preparation:　　Directions for sweet and sour pork　　Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

　　To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

　　Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.

　　Heat the oil for deep--frying to 375 degrees Fahrenheit.

　　For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

　　Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

　　(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

　　To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.

KabsahRAKAN AL.anazi

contents1. Tow small spoons of

oil2. One onions3. One kilo chicken 4. One sauce5. Four carnation6. Tow spoons of salt 7. Tow spoons of flavor8. Rice9. vegetables

ImpressWash rice and put it in warm water bring saucepan a mid size and add oil for two minute and stir until it turns brown add the onion and add chicken , salt , flavor , carnation then add 3 cups waterAnd put the cover leave it for 20 minute cut vegetables after that get out chicken end put it in an electric oven then put vegetables and rice until it’s well-done leave it on a fast flare Bon appetite

PHO – TRADITIONAL FOOD IN VIETNAM

Anh

ingredients

Chicken

Beef bone/knuckle

Beef bone and/or beef knuckle

Beef bottom round roast

Beef meatballs

Ginger split in half

Large onions cut in half

Coriander

Cloves

Cardamom pods split

Cinnamon sticks

1 handful of star anise

Fish sauce

Salt

Sugar

Fresh rice noodle

Cheese cloths for straining broth

Stainless steel pot and an extra pot to parboil your bones

Garnishes:

Bean sprout

Mint

Lime wedges

Thinly sliced onion (soak onion in ice water for 30 min and drain)

Lime wedges

Chopped green onion

Step 1: Roast onion and ginger in the oven. (Bake 400 degrees for 30 minutes. If you have an open burner, then you should preferably char the onion and ginger over an open flame, turning occasionally until slightly blackened.)

Step 2: Take a pot big enough for all your meat and add enough water to cover and bring them to a boil for about 8-10 minutes or so. (This step is for cleaning your bones and it will help you to get a clearer broth.)

Step 3: Once chicken and/or beef bone is done parboiling, dump it into a large colander in sink and lightly rinse off bones under cool water.

Step 4: You should have another pot of water almost coming to boil, carefully add the bones/meat into the pot of water. Add in the char broiled ginger and onion. Add in fish sauce, palm sugar,salt, cinnamon sticks, and a big handful of star anise.

Step 5: Put the other spices listed, into 1 stainless steel tea ball or mesh bags and drop them into the the pot.

Now all that’s left is leaving it all to simmer on low heat for 3 hrs.

Step 6: Remove all bones and meat and place into colander over a large bowl.Step 7: Place two cheese cloths over a mesh strainer fitted on top of a pot and slowly strain the broth until done.Step 8: Now that your broth is pretty again and smells FANTASTIC, you can add in the beef meatballs if you opted for them and bring to a slight boil until the balls are cooked through.Step 9: Using a very sharp knife, thinly slice your bottom round roast against the grain. Also don’t forget to shred the meat off of the chicken that you had set aside. You can also use raw, thinly sliced sirloin steak if you wish. Step 10: Blanched rice noodles in individual bowls and top with thinly cooked beef slices. If you are adding raw beef slices, the broth must be boiling to cook it through before you ladle the soup into the bowl.