Emmanuel C.

Sindol
BTVTE-FSM
FSM 221 INTERNATIONAL CUISINE
EUROPE AND ASIAN CUISINES

RUSSIA

Blini/Russian Pancakes

Blini is a wheat pancake rolled with

various fillings: jam, cheese, sour cream, caviar,
onions, or even chocolate syrup. It is Russia's
equivalent of a crepe. At any restaurant where
you aren't sure of any of the other dishes, blini
is always a safe bet. Blini are such an important
part of Russian cuisine that a festival called
Maslenitsa celebrates the beginning of spring
with them.

Ingredients
2 cups or 500 ml of milk
3 Eggs
1 1/3 cups or 280 gr of flour
1-2 tbsp of Sugar
1 tsp of salt
3 tbsp of vegetable oil
Butter for greasing finished pancakes
Directions
Step 1: Mix your eggs with sugar and salt. Add milk and mix again.
Step 2: Add flour and oil and mix well. it will be a nice and thin batter.
Step 3: Add a bit of butter or oil into your pan. Pour one ladle of the pancake mixture and cook for few
minutes on each side until cooked and golden.
Step 4: Enjoy with sweet or savory fillings! Yum!

American
Hamburger

A hamburger, or simply burger, is a sandwich

consisting of fillings—usually a patty of ground meat,
typically beef—placed inside a sliced bun or bread roll.
Hamburgers are often served with cheese, lettuce,
tomato, onion, pickles, bacon, or chilis; condiments such
as ketchup, mustard, mayonnaise, relish, or a "special
 sauce", often a variation of Thousand Island dressing;
and are frequently placed on sesame seed buns. A
hamburger patty topped with cheese is called a
cheeseburger.

Ingredients:

Set A:

1 kilo ground beef (with at least 20% fat)

4 tablespoons fish sauce
1 tablespoon cracked black pepper
3 cloves garlic, minced
1 piece medium onion, chopped
1 teaspoon salt
Set B:
½ cup breadcrumbs
1 egg, beaten
½ cup evaporated milk
Set C (Optional):
Tasty buns
Lettuce
Tomatoes
Cucumber
Mayonnaise
Ketchup
Cheese

Directions:
1. Mix all ingredients of Set A
2. Then on a set B, mix it to the ground beef and mix well.
3. Mold burger patties and fry to the heat pan with one dice of a butter.
4. And then, dress it your patty.
France
French Crepe Recipe

French crepes are good for weekend breakfasts,

or even for desserts. Serve rolled up and filled
with jam or fruit and whipped cream.
Ingredients
 1 Cup / 125g Flour
 1/2 tsp Salt
 2 Eggs
 1 1/4 Cup / 300ml Milk
 2 Tbsp / 30g Butter
Instructions
1. In a medium sized mixing bowl sieve in the flour and salt to remove any lumps. Set to the side.
2. Melt the butter in the microwave or in a small saucepan. Set to the side to cool.
3. In a smaller mixing bowl crack in the two eggs and pour in the milk. Use a whisk to combine the
ingredients together really well. Make sure there is no stringy bits from the egg.
4. Pour a 1/3 of the egg and milk mixture into the bowl with the dry ingredients. Use a whisk to
combine the ingredients together well until there are no longer any lumps.
5. Add another 1/3 and repeat the process.
6. Finally add the remaining wet ingredients and the melted butter. Whisk to combine.
7. Cover the bowl and place into the fridge for at least 30 minutes or overnight. This will let the
Crepe batter relax and stop any tearing while cooking.
8. When you are ready to cook the crepes remove the bowl from the fridge and give it a quick
whisk.
9. Heat a large frypan or a crepe pan over medium heat. A crepe pan isn't necessary, but it makes
the job easier if you cook crepes often.
10. Grease the pan with the smallest amount of butter and pour in 1/3 cup of crepe mixture. Tilt the
pan to spread the batter evenly or use a crepe tool.
11. Cook over medium low heat for about a minute or until the top looks set. Use a spatula to flip
the crepe over and cook on the other side for about 30 seconds.
12. Repeat with the remaining batter, adjusting the heat if the crepes are cooking too fast or getting
too much color.
13. Fill your Crepes with your favorite fillings and either roll up or fold in half twice to get a wedge
shape.
Notes
o The French Crepe batter will keep in the fridge for 2-3 days so it is great for making a head of
time.
o The cooked crepes can be kept in the fridge for 1-2 days, keep them covered to stop them
drying out and reheat in a frypan before serving.
o French Crepes do not contain sugar. You use fillings to sweeten them!

French Crepes Fillings

 Lemon Juice and Sugar
 Jam and Whipped Cream
 Nutella and Banana
 Ham and Cheese
 Cream Cheese and Smoked Salmon
Italy
Pasta allo scarpariello
Pasta allo scarpariello is a traditional Italian
pasta dish from Naples.
It is typically made with spaghetti, tomatoes,
Pecorino Romano cheese, Parmigiano Reggiano cheese,
basil, chili pepper, extra virgin olive oil, garlic and salt.
Its name literally means "shoemaker's pasta".

Ingredients
 Spaghetti pasta ¾
 Cheese grated ¼ cup.
 Basil 1 bunch large
 Extra virgin olive oil
 Fine salt to taste
 Fresh tomatoes
 Parmigiano Reggiano DOP cheese ¼ cup (30 g) – grated (parmesan)
 Fresh Chili pepper 1/2
 Garlic 1 clove
Preparation
To make your pasta allo scarpariello, start by heating a saucepan with water to cook the pasta. Once the
water is boiling, add a little salt. Take the Datterino tomatoes, wash them and slice them in half 1, then
take the long fresh chili pepper, trim it and open it up to remove the seeds 2, before slicing it into strips
and chopping it 3. Grate the cheese 4 and Parmigiano cheeses. Pour the extra virgin olive oil into a large
pot and heat. Add the chopped chili and the whole peeled garlic so it will be easier to remove 5. Fry for
around 3 minutes, stirring occasionally, then add the datterino tomatoes 6, and cook over medium heat
for around 10 minutes. Meanwhile, boil the spaghetti 7 until it is cooked al dente. Once the tomato
sauce is ready, season with salt, remove the garlic 8, and add some of the basil leaves 9. Add a ladleful of
cooking water to create a delicious creamy texture. Drain the spaghetti, keeping a couple of ladlefuls of
cooking water aside, and pour the pasta directly into the pot with the sauce 10. Finish cooking in the pan
over medium-low heat, mixing the spaghetti into the sauce and adding cooking water 11 if necessary, so
that the sauce is creamy. Turn off the heat and add the grated Pecorino and Parmigiano Reggiano
cheeses 12 in several stages, alternating them with more cooking water as needed and stirring
constantly so the cheese does not go stringy 13. Flavor again with some basil leaves 14. Serve the pasta
allo scarpariello immediately, adding more fresh basil to each plate 15.
ASIAN
Philippines
Creamy Pininyahang Manok

Ingredients
Set A:
1 tablespoon oil
4 cloves garlic, minced
1 piece onion
3/4 kg. chicken parts

Set B:
 1 cup water
 1 piece carrot, cubed.
 1 piece potato, cubed.
 1 pack Alaska Creamy Chicken Evap 250 ml
 2 tablespoons fish sauce
 1 can crushed pineapple.
 1-piece green bell pepper, sliced
 1-piece red bell pepper, sliced
 Salt and black pepper, to taste
 1 can corn kernels.
Preparation
1. Saute garlic and onion then add chicken.
2. Dice carrots and add the pineapple juice and let it simmer for 15 minutes.
3. Add the potatoes, peppers, pineapple chunks and cook for a minute the low heat
4. To add Alaska creamy chicken Evap and let it simmer.
5. Add a little teaspoon of fish sauce with black pepper.
6. Lastly add the corn kernels

Japan
Super Crispy Chicken Karaage

Ingredients
 700g chicken thigh fillet (boneless and skinless)
 2 tsp ginger and garlic
 3 tbsp of rice vinegar
 3 tbsp soy sauce
 1 tsp black pepper and salt
 Half slice cabbage.
 1 ½ cornstarch
 1 pc egg
 ¼ cup flour
Preparation
1. On a bowl of chicken, add grated of ginger and a clove of garlic.
2. Add rice vinegar and soy sauce.
3. Add salt and black pepper and mix well.
4. Marinate for at least an hour.
5. Slice a half of cabbage into strips.
6. On a separate bowl, add cornstarch then add water gradually, continue mixing the water and
starch until crumbly.
7. Then add flour to the marinated chicken and egg.
8. Heat oil for frying then coated chicken with your cornstarch the deep fry.
9. Deep fry in medium heat for 2-3 minutes
10. Double fry in medium high heat for 2-3 minutes
Korea
Korean Tofu Braised

Ingredients
 Tofu – use firm tofu.
 Onion, chili, garlic, green onion – adds savory taste. You can omit fresh chili if you prefer it to be
milder.
 Soy sauce
 Korean chili flakes (gochugaru)
 Sesame oil – an aromatic ingredient
 Either anchovy stock or water – I personally prefer using anchovy stock to add umami, but water
works fine, too.
 2 tsp toasted sesame oil
 2 tbsp rice vinegar
 1 1/2 tbsp gochugaru , Korean red pepper flakes
 2 cloves garlic minced.
 3 tsp sugar or more, adjust according to desired sweetness.
 Chopped scallion’s white parts (green parts for garnish)
To Serve
 Roasted sesame seeds for topping
 Steamed Rice
 Chopped scallions or green onions for topping.
Preparation
Step 1. To make the sauce, combine soy sauce, Korean chili flakes, garlic, sugar, sesame oil, black pepper.
Pour anchovy stock or water and mix well; set aside. Note: If you are making this recipe as a vegetarian
tofu dish, use water instead of anchovy stock.
Step 2. Slice tofu into 1/2-inch thickness. Press each slice slightly firmly with a piece of paper towel to
remove excess moisture.
Step 3. Heat oil in a skillet over medium heat. Add tofu slices and sear for 3-4 minutes on each side until
golden and crisp.
Step 4. Add onion and chili on top of tofu. Pour the sauce evenly over and let it boil. Cover with lid and
cook for 4-5 minutes on medium low heat.
Step 5. Remove the lid and garnish the braised tofu with chopped green onion and toasted sesame seeds
if you wish.
China
Chicken Chow Mein

Ingredients
For Sauce
 Soy sauce 1/3 cup
 Ginger and garlic 1 tbsp
 Sesame oil and sugar 1 tbsp
 Red pepper flakes and pepper
 Chicken breast
Vegetables
 Celery 3 stalk
 Carrots 4 strips
 Onion 1/2
 Cabbage 3 cups strips
 Ramen noodles 2 packs
 Chicken broth 1 ½ cups
Preparation
1. For chicken breast boil it up for 10 mins and set aside the chicken broth
2. Then mix all the ingredients of the sauce.
3. Marinate the chicken breast with sauce for 1 hour and save the half.
4. Then now cook the chicken on a bowl and set aside if its cook.
5. Pour sesame oil, add onions, celery, carrots cabbage,
6. Add ramen noodles and chicken broth.
7. And simmer it for 15 minutes.
8. Mix it and then add now the cook chicken breasts with the sauce.