Board Recipes

In Honour of VirtualHeritageFest2020 and 

Multicultural MonthTM

We are re-releasing our 1994 recipe book

So here are some of the recipes you will find as produced by the folks that bring you the festival...

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Sally Wu, Director, makes Stir Fried Rice Noodles, page 122

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STIR FRIED RICE NOODLES

TAIWANESE

PREPARATION TIME: 20 minutes (not including marinating pork)

SERVES 4

300 g lean pork

30 ml soy sauce

10 ml rice wine

90 ml water

15 ml cornstarch

30 ml sesame oil

100 g small shrimp or shrimp pieces

450 g cabbage, sliced

112 g celery, chopped

112 g mushrooms, chopped

350 g dried rice noodles

3 green onions, chopped

30 ml soy sauce 

5 ml salt

2 ml black pepper

5 ml sugar

60 ml sesame oil

Slice the pork thinly and arrange in a shallow dish. Mix together the soy sauce, wine, water and cornstarch and pour over the pork. Marinate for at least 2 hours.

Heat the sesame oil in a wok or large fry pan and stir fry the pork for about 2 minutes or when done. Remove the pork from the wok and set aside. 

Add another 30 ml of sesame oil to the wok and heat. Add in the shrimp and cabbage. Stir constantly until cabbage is barely wilted, then add pork, celery and mushrooms. Continue to stir until vegetables are lightly cooked. Remove mixture from wok and set aside.

Scald rice noodles under hot water until limp. Rinse with cold water. 

Add green onions, soy sauce, salt, pepper, sugar and remainder of oil to wok. When mixture boils, add rice noodles and stir well to coat the sauce. Fry noodles until lightly brown, stirring well to ensure all the noodles come in contact with the hottest part of the wok. Add half of the pork and vegetables mixture to the noodles and stir-fry for another 2 minutes. 

Pour the noodles onto a large platter. Lay the other half of the pork and vegetable mixture over the noodles. 

Narmin Hassam-Clark, President, makes Tyropitta, page 18

TYROPITTA

CHEESE PASTRIES
GREEK

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HeritageFest Cookbook 94_Page_018 Tyropi

PREPARATION TIME: 25 minutes (not including phyllo pastry)

COOKING TIME: 45 minutes
MAKES: 40 triangles

645 g feta cheese 

30 ml butter

30 ml all-purpose flour
250 ml milk, scalded
5 ml salt
5 ml black pepper
2 ml fresh dill, chopped

15 ml chives, chopped
7 lightly beaten eggs
450 g phyllo pastry
125 ml unsalted butter, melted

Though phyllo (also spelt filo or fillo) pastry can seem intimidating to prepare, it can be mastered with care and practice. If you choose to try your hand at it, see page 135 for the recipe and stretching method. Frozen phyllo should be prepared according to instructions on package. 

Crumble the feta into small pieces. Melt the butter in a small saucepan. Gradually add the flour and mix well. Continue stirring constantly while slowly adding the scalded milk to make a smooth white sauce. Add the salt, pepper, dill and chives. 
 

Remove the pan and allow to cool, stirring occasionally. Add the crumbled cheese an mix well. Add the eggs and mix again.

Grease a baking sheet well and preheat oven to 220 C. Unfold the phyllo and cut the sheets lengthwise into 4 long strips. Place strips under a damp cloth or plastic wrap to keep them from drying out. Take 2 strips from the stack and lay them out one on top of the other. Lightly brush the top strip with the melted butter. Place about 15 ml of filling, alternating from left to right until you reach the midway point. Brush the pastry again with a little butter. Continue folding to the end. 

Place the triangle seam side down on your baking sheet and brush top with more butter. Bake the pitta for about 20 minutes or until top is golden brown and pitta is puffed. 

COOKING TIP: Tyropittas can be made in advance and frozen unbaked. 

VARIATIONS: A popular variation of the tyropitta is spanakopitta, the classic spinach pie. To try it, substitute half of the feta cheese in this recipe for an equal amount of cottage cheese and add 1 bunch of lightly sauteed green onions and 1 kg chopped and wilted fresh spinach. Squeeze as much liquid as possible from the spinach and onions before adding to the egg-cheese mixture, then proceed as for the remainder of the tyropitta recipe. 

Deb F, Marketing makes Bolani, Page 83

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BOLANI

POTATO & LEEK STUFFED PASTRIES

AFGHAN

PREPARATION TIME: 45 minutes

COOKING TIME: 10-15 minutes
SERVES: 4-6 

750 ml all-purpose flour
5 ml salt
5 ml fast acting yeast
250 ml cold water
3 medium potatoes, peeled and boiled
2 large leeks, chopped
1 bunch fresh cilantro, chopped
10 ml salt 
5 ml cayenne pepper

62.5 ml vegetable oil

Dissolve yeast in 30 ml warm water, or according to instructions on package. Stir in flour and salt, then slowly mix in water until dough is firm but pliable. Knead for 5 minutes, the nallow to rinse in warm place for 30 minutes.

Mash the potatoes and mix in leeks and cilantro, preferably by hand as this softens the leeks. Add salt and cayenne pepper.

Roll out dough thinly and cut out 6 to 8 circles, approximately 5" in diameter. Place about 30 ml of potato and leek filling in the centre of the circle and fold pastry over filling to make a crescent shape. Press edge to seal well. 

Preheat a lightly greased fry pan. Fry2 or 3 bonai at a time, depending upon the size of your pan, pouring 30 ml of oil on and around the pastries as they cook. Cook until golden, turning to ensure even cooking. Drain on paper towels before serving. 

Evonne Li, Director, makes Arroz Con Leche Page 129

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ARROZ CON LECHE

RICE PUDDING
COSTA RICAN

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PREPARATION TIME: 4O minutes 

SERVES: 8

250 ml water 
5 ml salt
15 ml lemon peel, finely grated
1 cinnamon stick
250 ml long-grain rice
1 litre milk
2 egg yolks
250 ml brown sugar
125 ml raisins

62.5 ml toasted coconut

In a saucepan, bring the water to a boil. Add the salt, lemon peel, cinnamon stick and rice and return to a boil. Reduce heat and simmer for 15 minutes or until water is absorbed. 

Add 937.5 ml of milk to rice and bring to a boil. Reduce heat and simmer for 15 minutes or until rice is soft and mixture is thick. Stir frequently. 

Beat together the egg yolks and remaining 62.5 ml milk. Remove cinnamon stick and add egg yolk mixture, sugar and raisins to rice. Bring to a boil, stirring constantly, then reduce heat and cook for another 10 minutes. Chill thoroughly, then serve sprinkled with toasted coconut. 

Pearl Frederick, Director, makes Rouladen Page 80

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ROULADEN

STUFFED BEEF ROLLS
German

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PREPARATION TIME: 20 minutes
COOKING TIME: 2 hours and 15 minutes

SERVES: 4

8 Slices round steak or top round
40 ml Dusseldorf prepared mustard

4 slices bacon, cut in half

2 dill pickles, quartered

1 medium onion, chopped

62.5 all-purpose flour

2 ml salt

2 ml black pepper

30 ml vegetable oil

1 bay leaf

250 to 375 ml water

125 ml dry red wine

30 ml flour

125 ml cold water

Pound meat until flattened and thin. 

Spread 5 ml of mustard on each slice of meat. Top with half a slice of bacon. Place dill pickle quarter and 1/8 of chopped onion across one end. Roll meat tightly from that end and secure with toothpick.

On a plate, mix together flour, salt and pepper. Dredge each roll in flour mixture. Heat oil in a large oven-ready fry pan and cook rolls until browned on all sides.

Add water, wine and bay leaf to rolls. Cover to pan and braise for 2 hours in a 165 C oven.

Remove rolls from pan and keep warm on serving plate. Discard toothpicks and bay leaf. Blend together flour and cold water and add to frypan. Cook until thickened, stirring frequently, then pour gravy over rouladen and serve. 

Jim G, E.D., makes Partan Bree Page 34

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Partan Bree
CREAM OF CRAB SOUP
SCOTTISH

PREPARATION TIME: 20 minutes

SERVES: 4-6

750 ml milk

250 ml short-grain rice

3 anchovy fillets

225 g cooked crab meat

750 ml chicken stock

5 ml salt

15 ml black pepper

250 ml heavy cream

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 Scotland is famous for its crab and this soup shows it off nicely. You can use frozen or canned crab meat if you wish, but fresh crab will enhance the soup's flavour. To harvest the maximum amount of crab from a whole cooked crab, begin by pulling on the small tab which runs under the crab's stomach. This will loosen the top shell with your hand. Remove from the exposed stomach cavity the gills on both sides of the stomach and the body organs in the centre of the crab. The meat which is left will be divided by cartilage into three sections. Using a seafood cracker or small hammer, crack the shell and pick out the meat. Crack the legs and claws to pick out the meat from these sections. Rinse the crab meat well under cold water and squeeze out any liquid. 

Shred the crab meat, removing any bones or cartilage

Heat the milk almost to boiling point in a heavy-bottomed saucepan. Add the rice and anchovy fillets. Simmer for 20 minutes or until the rice is well done. Remove from the heat and add the crab meat. 

Puree the soup in a blender or food processor. Return the pureed soup to a large saucepan and gradually stir in the stock. Heat to just below boiling. 

Season with salt and pepper. Add the cream just before serving. 

COOKING TIP: Partan Bree can be served either hot or cold. 

Sue Ooraikul-Thomas, Past President, makes Embutido Page 78

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Embutido
GROUND PORK ROLL
FILIPINO

PREPARATION TIME: 30 minutes
COOKING TIME: 1 hour

SERVES: 6

1 kg ground pork

1 egg

10 ml black pepper

15 ml salt

60 ml all-purpose flour

4 sweet pickles, sliced in half

3 hard-boiled eggs

3 Chinese sausages, cooked

750 ml water or meat stock

This meat roll is delicious both hot and cold. Embutido displays the Filipino fondness for mingling of tastes. Typically, a Filipino cook would present all the courses at once, so the diner could sample whatever appealed, whenever wished. 

In a large mixing bowl, knead together the pork, egg, pepper, salt and flour. Spread the mixture out on a large piece of tin foil, so mixture about 1" thick. Arrange the pickles, eggs, and sausages along a long edge of the mixture. Begin to roll the mixture in from the edge, forming an elongated roll with the pickles, eggs and sausage in the centre. Pinch the edges together. Wrap the entire roll in tin foil and fold the ends shut. 

Place the wrapped roll on a rack in a roasting pan. Pour in the water or stock to reach the bottom of the rack. Simmer in a 165 C oven for 1 hour. Unwrap before serving. 

Bruce Hogle, Director, makes Satay, page 25.

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SATAY DAGING
Beef Satay
MALAYSIAN

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PREPARATION TIME: 15 minutes for satay (plus marinade time); 
COOKING TIME: 10 minutes for satay; 5 minutes for peanut sauce

MAKES: 20 skewers; approximately 250 ml peanut sauce

2 lemon grass stalks, sliced diagonally

1/2 medium onion, coarsely chopped

2 large garlic cloves

1 - 1/4" thick ginger root slices

62.5 ml light soy sauce

10 ml ground turmeric

5 ml sugar

2 ml ground cumin

2 ml salt

2 ml coarse ground black pepper

500 g trimmed sirloin steak or other tender beef cut

2 medium cucumbers, peeled and cut into wedges

1 medium onion

MALAYSIAN PEANUT SAUCE

125 ml unsalted roasted peanuts

1 lemon grass stalk, sliced diagonally

1/2 medium onion, coarsely chopped

1 large garlic clove

15 ml vegetable oil

125 ml coconut milk 

62.5 ml water 

30 ml sugar

20 ml lemon juice

2 ml salt

2 ml chili powder

2 ml cinnamon

Place all ingredients except the steak, cucumbers and sliced onion in a blender or food processor fitted with the metal blade; process as finely as possible. Scrape mixture into a medium-sized bowl. 

Cut meat into strips. Cover with processed mixture. Marinate in refrigerator 2 hours or overnight. Bring meat to room temperature before grilling. 

Skewer, using either bamboo or metal skewers. Grill over barbeque at high temperature or use oven broiler. Cook approximately five minutes on each side or to desired doneness. Serve with Malaysian Peanut Sauce, cucumbers and slices of onion. 

To prepare peanut sauce, process peanuts until finely ground in a nut grinder or food processor fitted with the metal blade. Set aside. Combine lemon grass, onion and garlic in a blender or food processor fitted with metal black; process as fine as possible.

Heat oil in a saucepan over medium heat. Add lemon grass mixture; cook 5-7 minutes or until onion is tender, stirring to keep from burning. Add peanuts and coconut milk. 

Pour mixture into food processor or blender, process as fine as possible. Return mixture to saucepan. Add remaining ingredients. Bring to a boil, reduce heat and simmer gently, uncovered for 5 minutes, stirring often. 

Pour into a small bowl and serve warm or at room temperature. If sauce thickens upon standing, thin to desired consistency with a little water. 

COOKING TIP: If using bamboo skewers, soak skewers in water for at least a half hour to prevent them from charring. 

Sherilyn Trompetter, Director, makes Adobo Manok, page 77 

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Adobong Manok
ADOBE CHICKEN
FILIPENO

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PREPARATION TIME: 15 minutes

COOKING TIME: 1 hour and 20 minutes

SERVES: 6

2 kg chicken pieces 

375 ml soy sauce

250 ml white vinegar

3 garlic cloves, crushes

4 bay leaves

15 ml salt

10 ml black pepper

30 ml lard

Adobo is the most popular cooking style in the Philippines. It essentially means any food stewed in a vinegar sauce, a practical process in this tropical country where food preservation is difficult. Adobo dishes will keep four or five days without refrigeration. But it is the subtle sourness of adobo cooking which makes it so special. Adobo cooking can be adapted to pork, beef, fish and squid. 

In a large saucepan, bring the chicken, soy sauce, vinegar, garlic, bay leaves, salt and pepper to a boil. Reduce heat and allow to simmer for 1 hour or until chicken is tender and the liquid is almost completely absorbed. 

Heat lard in a fry pan. Remove chicken pieces from saucepan and fry in lard until golden brown. 

Lawrence Rodnunsky, Past President makes Bul-go-gi, page 86

Bul-Go-Gi
BARBEQUED BEEF
KOREAN

PREPARATION TIME: 2 hours and 15 minutes

COOKING TIME: 10 minutes

SERVES: 4

600 g beef steak, sliced thin

125 ml soy sauce

125 ml water

50 ml green onions, chopped

2 garlic cloves, minced

30 ml sugar

2 ml black pepper

25 ml sesame oil

15 ml roasted sesame seeds 

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Place beef in a shallow baking dish or marinating dish. Mix together the soy sauce, water, green onions, garlic, pepper and oil and pour over beef. Stir the beef to coat thoroughly. Cover and leave in refrigerator overnight or at room temperature for 2 hours. 

Remove meat from marinade, reserving the liquid. Grill beef on a barbeque, under a broiler, or stir fry quickly. Brush on additional marinade, if required. Sprinkle sesame seeds over bul-go-gi before serving. 

Karen S. makes Vareneky, page 123

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Varenyky
FILLED DUMPLINGS
UKRAINIAN

PREPARATION TIME: 1 hour

COOKING TIME: 10 minutes

MAKES: Approximately 36 dumplings

DOUGH

500 ml all-purpose flour

5 ml salt

1 egg or 2 egg yolks

125 ml cold mashed potatoes

15 ml vegetable oil or melted butter

125 water, approximately

COTTAGE CHEESE FILLING

500 ml dry cottage cheese

1 egg, slightly beaten

10 ml salt

POTATO AND CHEESE FILLING

15 ml onion, grated

30 ml butter

500 ml cold mashed potatoes

250 ml cottage cheese

15 ml salt

10 ml black pepper

Mix the flour with the salt in a deep bowl. Add the egg and enough water to make a medium soft dough. Hand mix in the mashed potatoes and oil. Knead the dough on a floured board until smooth. Caution: too much kneading will toughen the dough. Divide the dough into 2 parts and cover. Allow to stand for about 10 minutes. 

To make the cottage cheese filling, combine the cottage cheese with the egg and season with salt. Chill. 

To make the potato and cheese filling, cook the onion in the butter until tender. Combine it with the potato and cheese and season with salt and pepper. 

To assemble the varenyky, roll the dough quite thin on a floured board. Cut out dough rounds approximately 3" in diameter. Place the round in the palm of your hand. Add a spoonful of your chosen filling and fold the dough over to form a half-circle. Press the edges together firmly, making sure the varenyky on a floured board and cover with a towel to prevent drying while you finish. 

Drop the varenyky into a large quantity of rapidly boiling salted water. Do not attempt to cook too many at one time. Stir very gently with a wooden spoon and separate them and continue boiling for 3 to 4 minutes. Varenyky are ready when they are well puffed and floating. 

Remove the varenyky with a slotted spoon and drain thoroughly. Serve in a large dish, topped with browned buttered bread crumbs and accompanied with "smetana" (sour cream), chopped crisp bacon and fried onions. 

COOKING TIP: If you wish to freeze the varenyky, boil until they float to the top of the water, then remove. Place them in the freezer on an oiled cookie sheet until they are rigid, then store in tightly sealed plastic bags. Do not thaw before boiling again. 

VARIATIONS: Add fresh chopped dill or 15 to 30 ml of sour cream to our cottage cheese filling. Or substitute 125 ml grated cheddar cheese for half of the cottage cheese in the potato and cheese filling. Varenyky can also be pan-fried after they are poached.