ABC ADULT SCHOOL


Instructor: Mary Hall

RECIPES FROM AROUND THE WORLD

SQUASH WITH CHEESE

By Laura Aguilar


My name is Laura Aguilar. I am from Mexico City. I was a teacher in Mexico. Now I study English in Cerritos, California. I have lived in California two months. My recipe is Squash with Cheese. I donÕt like to cook, but this is a good recipe!

Ingredients

Directions

Wash squash, peel and cube. Remove corn from cob. Heat 1 Tbsp. oil in frying pan. Add chopped onion, chili and tomatoes, a few at a time. Fry for 5 minutes. Add the squash and corn. Cook for 20 minutes, stirring often. Add water. Wait 5 minutes. Add salt and shredded cheese, Cover frying pan and simmer for 5 minutes.Serves: 4

INARIZUSHI

By Jin Lan Huang

My name is Jin Lan Huang. I am from Taiwan. I moved to California in 1992. I like to cook. I cook every day for my husband. I want to share my favorite recipe with you. I hope you like it. This dish is popular in China, Japan and Taiwan.

Ingredients

Directions

Cook rice in usual manner. While rice is being cooked, prepare seasoning by adding sugar, salt and ginger. Stir until crystals are dissolved. Season cooked rice with Marukan Su. Stir rice well, so that it will be very seasoned. Cool rice with a paper fan as you stir. Pack seasoned rice in Inarizushi-No-Moto. Do not pack too solidly. Fold ends to cover up rice.Serves: 3

VEGETABLE BEEF NOODLES

By Ji Sook Song

My name is Ji Sook Song. I am an ESL student. IÕm from Seoul, Korea. I moved to California in 1996. I like to cook because my children like eating often! I hope you'll try my recipe.

Ingredients

Directions

Put dried shiitake mushrooms into a small bowl with 1 cup warm water. Boil spinach in 2 cups hot water in medium sauce pan. Fry beef, carrots, onion, and shiitake mushrooms in oil. Set aside. Scramble the egg and shred it. Remove from pan. Fry the spinach in same pan. Boil noodles in 10 cups water in large pot. Drain, then add soy sauce, sesame oil, sesame seeds, sugar, and pepper. Mix. Add fried beef mixture, shredded egg and spinach. Stir. Add a pinch of pinenut kernels.Serves: 5

SOY FLAVORED BEEF

By Jung Sook Yun

My name is Jung Sook Yun. I am an ESL Student. I am from Seoul, Korea. I moved to the United States in 1994. I like to cook. I hope you like my Soy Flavored Beef.

Ingredients

  • 3 lbs. beef
  • 5 scallions
  • 8 cups water
  • 1 1/3 cups soy sauce
  • 1/4 cup sugar
  • 10 whole garlic cloves
  • 2 sliced red chilis
  • 4 eggs

Directions

Cut the beef into large cubes. Cut green stem off scallions. Put water into large pot. Add soy sauce and sugar. Boil the water. Put beef, garlic and white part of scallions in boiling water. Boil for 30 minutes. Reduce heat to medium for 30 minutes. Add sliced chiles to pot. Continue cooking on medium for 2 minutes. In a sauce pan, boil eggs until hard. Let eggs cool. Peel eggs. Slice eggs into 4 pieces. Put the beef and eggs in a large ceramic bowl.Serves: 4

GROUND PORK WITH TOFU SAUCE

By Chen-Hsiang Wang

My name is Chen-Hsiang Wang. IÕm from Taiwan. I moved to California in March, 1996. I live in Cerritos. I like to cook. Sometimes, I watch cooking shows on T.V. or look at cook books to find new recipes. I'd like to share my favorite recipe with you.

Ingredients

  • 1/2 cup ground pork
  • 1 Tbsp. cooking oil
  • 2 tsp. red chili
  • 1 tsp. chopped scallions
  • 1 tsp. minced garlic
  • 1 tsp. fresh ginger, shredded
  • 1 pkg. tofu, cubed
  • 2 Tbsp. soy sauce
  • 1 Tbsp. water

Directions

Put cooking oil in uncovered pot. Add ground pork, chili, scallions, garlic, and ginger. Fry 1 minute. Add cubed tofu to pork. Stir 1 minute. Add soy sauce and water. Simmer for 10 minutes.Serves: 2

SOY BEAN PASTE SOUP

By Choon Kwang Kim

My name is Choon Kwang Kim. IÕm from Korea. I moved to California in December, 1995. I live in Cerritos. I donÕt cook, but my wife gave me this wonderful recipe. I hope you like it.

Ingredients

  • 2 Tbsp. soy bean pate
  • 3 cups water
  • 1 sliced onion
  • 1 large zucchini squash, sliced
  • 1 cup chopped mushrooms
  • 1/2 cup scallions
  • 1 pkg. tofu

Directions

Put cold water in medium sauce pan. Dissolve soy bean paste in the water. Add onion, squash, mushrooms, scallions and tofu. When water begins to boil, turn to simmer. Cook on simmer for additional 15 minutes, stirring often.Serves: 2

RADISH JIM

By Chun Cha Shin

My name is Chun Cha Shin. I am an ESL student. I'm from Seoul, Korea. In 1988, I moved to Buenos Aires, Argentina. I have been in California for two months now. I like to cook. I hope you'll try my Radish Jim. It's delicious!

Ingredients

  • 2 lbs. cubed beef (1 inch pieces)
  • 2 lbs. cubed chicken
  • 2 lbs. cubed pork
  • 2 quarts water
  • 1/2 cup soy sauce
  • 1 Tbsp. ginger
  • 3 minced garlic cloves
  • 5 Tbsp. sugar
  • 1/2 large radish

Directions

Cook beef, chicken, and pork in a large pot in 2 quarts water for 1/2 hour. Add soy sauce, ginger, garlic and sugar. Stir well. Add 1/2 large radish. Bring to a boil, stirring often. Boil 1/2 hour. Ready to serve. Serves: 2

GALIC SALSA CHICKEN

By Edith Martinez

My name is Edith Martinez. I am a student in the ESL program. I'm in the Beginning-High 2 level. I'm from Mexico. In April, 1995, I moved to California. I hope you enjoy my recipe.

Ingredients

  • 4 boneless, skinless, chicken breast halves
  • 1 Tbsp. oil
  • 1 1/2 cups de Monte Garlic Salsa
  • 1/4 cup sour cream
  • lime wedges

Directions

In skillet, brown chicken in oil over medium high heat, 4 to 5 minutes per side. Reduce heat and pour salsa over chicken. Cook 2 minutes. Serve with dollop of sour cream and squeeze of lime. Preperation cook time: 15 minutes.Tip: For a zesty alternative, substitute del Monte Fire-Roasted Salsa. Serves: 4

KIMCHE SOUP

By Ok-Hee Yoo

My name is Ok-Hee Yoo. I moved to California in 1996. I live in Cerritos. I enjoy cooking for my husband and 2 sons. My favorite recipe is Kimche Soup. Please try it!

Ingredients

  • 1 lb. Kimche
  • 1 lb. pork stew meat
  • 3 cups water
  • 1 pkg. cubed tofu
  • 1 clove minced garlic
  • 1 cup sliced white onions
  • 1/2 cup sliced scallions

Directions

Heat empty soup pot on high for 3 minutes. Put Kimche and pork in pot and begin stirring. Add 3 cups water. When it starts boiling, add cubed tofu, garlic, sliced white onions and scallions. Reduce heat. Cover and simmer for 30 minutes. Bring to a boil. Ready to serve.Serves: 3

VEGETABLE SAMOSA

By Rukshana Patel

My name is Rukshana Patel. I am from India. I moved to California in June, 1996. I like to cook. I hope you like my Vegetable Samosa!

Ingredients

  • 5 cups water
  • 5 potatoes
  • 2 onions, chopped
  • 1 tsp. red chile powder
  • 1 clove minced garlic
  • 1/2 tsp. green bell peppers
  • 1 tsp. salt
  • 1/2 tsp. mustard seed
  • 10 to 15 flour tortillas
  • 1/2 cup flour paste (*Prepare paste by mixing 1/2 cup flour with water)
  • 2 cups cooking oil
  • * tomato ketchup (optional)

Directions

Put 5 cups water in large pot. Bring to a boil. Place five peeled, whole potatoes in boiling water. Cook until they have softened. Drain water. Crush the potatoes. Put chopped onions, red chili powder and crushed potatoes in large bowl. Add minced garlic, chopped green bell peppers, salt and mustard seed. Cut tortillas in half. Make little pouches with tortilla halves and fill with stuffing. Seal the tortilla pouch with flour paste. Prepare 10 to 15 of these pouches, callled sumosas, and set them aside. Heat cooking oil in a deep frying skillet. When oil is hot, put 2 to 3 samosas in the oil and let them fry until the tortilla has hardened and become crispy. Remove oil from samosas with paper towels. Dip in tomato ketchup, if desired.Serves: 4-5

VEGETABLE RICE

By Soon Ja Kwon

My name is Soon Ja Kwon. I am from Seoul, Korea. I moved to California in 1991. I like to cook. I cook for my family every day. I hope you like my Vegetable Rice. It not only tastes good, it's also good for you!

Ingredients

  • 1 Tbsp. oil
  • 1/2 cup sliced carrots
  • 1/4 cup fresh peas
  • 1/2 cup sliced mushrooms
  • 2/3 cup chopped onions
  • 1/4 cup chopped zucchini
  • 1/4 cup sliced cucumbers
  • 3 cups rice (cooked)
  • 1 tsp. salt

Directions

Put oil into frying pan. Then add carrots, peas, mushrooms, onions, zucchini and cucumbers. Stir fry all the vegetables for 10 minutes. Then put cooked rice in with the vegetables and stir them 5 minutes. Add salt and stir it until its mixed well.Serves: 4

BOILED RICE CAKE (TUCKPOKKI)

By Sung-Min Rim

My name is Sung-Min Rim. IÕm from Korea. I moved to California in July of 1996. I live in Cerritos. I plan to stay here for a long time. Here's my favorite recipe.

Ingredients

  • 2 lbs. rice cake (Korean market)
  • 1 cup water
  • 2 Tbsp. sugar
  • 2 Tbsp. soy bean sauce
  • 2 Tbsp. red hot chili paste
  • 1 tsp. sliced garlic
  • 2 scallions, chopped

Directions

Put the rice cake in cold water, about 15 minutes, to soften. Put 1 cup water in large pot. Add sugar, soy bean sauce, red-hot chili paste and garlic. Bring to a boil. Boil about 5 minutes. Put the rice cake in the pot and continue to boil for 10 minutes. Add chopped scallions and continue to boil for 2-3 minutes.Serves: 5Warning: This dish is very hot!

FILLET OF COD VERACRUZ STYLE

By Eduardo Serrano

My name is Eduardo Serrano. I am from Mexico. I moved to California in 1970. I like to try new recipes. I hope you try mine. Enjoy all this good food!

Ingredients

  • 1 lb. frozen cod fillets
  • 1 medium onion, thinly sliced
  • 1 clove garlic, minced
  • 2 Tbsp. olive oil
  • 14 1/2 oz. can stewed tomatoes
  • 1 bay leaf
  • 1/4 tsp. oregano leaves
  • 1 tsp. salt
  • 1/4 Tbsp. pepper
  • 6 pitted, halved green olives
  • 1 Tbsp. lime or lemon juice
  • 1 Tbsp. capers
  • 1 Tbsp. canned diced green chiles

Directions

In a skillet, saute onion and garlic in oil until soft, but not brown. Add tomatoes, herbs, salt, and pepper. Simmer, uncovered, 10 minutes. Add remaining ingredients. Add frozen fillets to sauce in skillet. Cover and simmer gently 15 minutes, turning fish over halfway through cooking.Serves: 3

GINSENG & CHICKEN SOUP

By Jun Seok Yi & Hyung Sook Hong

My name is Jun Seok Yi. IÕm from south Korea. I moved to California in 1990. I like to cook. HereÕs a good soup recipe for you. We hope you like it!My name is Hyung Sook Hong. I am from Korea. I moved to California in December, 1995. I live in La Palma. I like to study English. I also like to cook.

Ingredients

  • 1 small whole chicken
  • 3 oz. sweet rice
  • 4 oz. chestnuts
  • 6 cloves garlic
  • 10 cups water
  • 6 oz. jujube
  • 1 large root ginseng
  • a pinch of salt & black pepper

Directions

Cut the chicken into pieces. Clean and dry the cavity. Wash the sweet rice. Take shells off the chestnuts. Put sweet rice, chestnuts and garlic into the chicken cavity and sew the hole. Put chicken into a pot or kettle with water and bring to a boil. Add jujube and ginseng. Cook 2 to 3 hours on low heat until soup is like milk. Take the chicken out. Place it on a platter. Add salt and pepper to taste. Drink the soup.Serves: 1

SAUTED CHICKEN

By Yang Soon Han

My name is Yang Soon Han. I am from Korea. I moved to California in 1995. I love to cook. In fact, I cook everyday for my husband and children. I hope you like this chicken recipe.

Ingredients

  • 1 1/2 lbs. whole chicken
  • 1 Tbsp. cooking oil
  • 1 1/2 Tbsp. hot pepper paste
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar
  • 1 Tbsp. minced garlic
  • 1/6 tsp. monosodium
  • 6 Tbsp. water
  • 1/4 lb. cubed bell pepper

Directions

Cut chicken into large pieces. Place chicken in hot oil in frying pan. Fry chicken until brown. In a separate skillet, mix hot pepper paste, soy sauce, sugar, minced garlic, monosodium and water. Cook on low heat, for about 5 minutes, stirring constantly. Add chicken to sauce and cover. Saute on low heat for 25 minutes. Add bell pepper and cook on medium heat for 5 minutes. Put in a large ceramic dish.Serves: 4

BEAN SPROUT SOUP

By Kyung Ho Hwang

My name is Kyung Ho Hwang. I am from South Korea. I came here 1 month ago. I like to cook. I cook for my family. I want to share my recipe with you. I hope you like it!

Ingredients

  • 5 cups water
  • 1/4 lb. thin beef strips
  • 1 small green onion
  • 1/2 lb. bean sprouts
  • 1 clove minced garlic
  • 1 tsp. pepper
  • 1 tsp. sesame oil
  • 2 Tbsp. soy sauce

Directions

Boil water in sauce pan. Cut beef and green onion in about 1 inch pieces. Put beef and bean sprouts in boiling water. When the beef is well-done, put green onion, minced garlic, pepper and sesame oil in pan. Boil 5 minutes. ItÕs ready to serve. Add soy sauce to taste.Serves: 4

BEAN CURD SOUP

By Shun Ja Kang

My name is Shun Ja Kang. I am an ESL student. I am from Korea. I came to the United States of America on August 14, 1983. I like to cook. I hope you like my Bean Curd Soup.

Ingredients

  • 3 cups water
  • 14 oz. bean curd
  • 1 Tbsp. bean paste
  • 1/2 brown onion
  • 1 green onion, chopped

Directions

Cut the bean curd into cubes. Cut onion into 1/2 inch pieces. Then put 3 cups of water in a large pot. Add bean curd, bean paste and brown onion. Stir until mixed thoroughly. Bring to a boil. Boil for 20 minutes. Then, add chopped green onion. Turn burner off. Ready to serve immediately.Serves: 3

CALIFORNIA ROLLS

By Eun Jung Min

My name is Eun Jung Min. IÕm from Korea. I moved to California in July, 1995. I enjoy cooking, but not every day. I want to learn new recipes. Please try my California Rolls!

Ingredients

  • 5 cups rice
  • 3 eggs
  • 2 cucumbers, sliced
  • 1 tsp. sugar
  • 2 1/2 tsp. salt
  • 7 seaweed
  • 1 avocado, sliced
  • 1 tsp. soy sauce
  • 1/4 tsp. black seeds
  • 5 Tbsp. salmon eggs
  • 1 tsp. sesame seeds

Directions

Rinse the rice and cook in rice cooker. In large frying pan, fry the eggs over-hard. Add 1/2 tsp. salt to eggs while frying. Place sliced cucumbers into large pot. Add sugar and 2 tsp. salt. Mix it and let stand for five minutes. Cut the eggs and cucumbers exactly the same size. When rice is done, place rice onto the seaweed and add the eggs, cucumbers, and avocado slices. Roll each seaweed. Cut them into 1 inch pieces. Combine soy sauce, black seeds, and salmon eggs. Pour over California Rolls. Sprinkle with sesame seeds.Serves: 4

SEAWEED SOUP

By Young Suk Lee

My name is Young Suk Lee. I am from Korea. I moved to California in March, 1996. I am studying English now. I hope you enjoy my Seaweed Soup.

Ingredients

  • 1 tsp. dried brown seaweed
  • 3.5 beef shank, used to make a thick soup
  • a pinch of black pepper
  • 2 Tbsp. sesame oil
  • 4 cups water
  • 3 cloves garlic
  • 2 Tbsp. soy sauce

Directions

Soak dried seaweed in water. Rinse thoroughly. Drain seaweed. Chop 3 or 4 times. Chop beef shank finely. Season beef shank with black pepper and 1 tablespoon sesame oil. Cut garlic into thin slices. Fry beef shank and brown seaweed in deep skillet, in 1 tablespoon sesame oil. Add 4 cups water. When water boils, add garlic and soy sauce. Serves: 4

TURKEY VEGETABLE LASAGNA

By Mary Hall

My name is Mary Hall. I teach ESL at ABC Adult School. IÕve been teaching for 5 years. IÕm from Washington State. I moved to California in 1984. I like to cook, but only if I have good recipes! So IÕm going to share my favorite recipe with you.

Ingredients

  • 2 quarts water
  • 1 large package lasagna noodles
  • 1 lb. lean ground turkey
  • 1 large chopped onion
  • 1 cup sliced zucchini
  • 1 cup sliced mushrooms
  • 1 16 oz. can stewed tomatoes
  • 1 20 oz. jar Ragu sauce
  • 1/2 cup sliced black olives
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese

Directions

Put 2 quarts water in large pot. Bring to a boil. Place lasagna noodles in boiling water. Continue to boil for 10-15 minutes. Drain and rinse noodles. Set aside. In large frying pan, cook ground turkey and chopped onion together on medium heat. DonÕt use oil. When partially cooked, add zucchini and mushrooms. Cook 2-3 minutes, stirring occasionally. Transfer turkey mixture to a large pot. Add stewed tomatoes, Ragu sauce and olives. Simmer for 15 minutes, stirring often. Remove from heat. In 9 x 13 pan, place one layer of noodles across the bottom. Spoon the turkey sauce on noodles, covering whole pan. Sprinkle cheddar and mozzarella cheese over sauce. Repeat this process, layering with noodles, sauce and cheese, until pan is full. Cook in pre-heated oven at 350 F for 35 minutes. Let cool for 10-15 minutes before serving. Serves: 6-8
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