Highvale Happenings

Captains Corner

This week in Captains Corner

The captains would like to celebrate Harmony Week by sharing some of our cultural recipes, these are recipes that we cook at home for different reasons.

 

The first recipe is Milo Dinosaur from Ethan celebrating his Malaysian heritage.

Milo Dinosaur-Mamak Style

Ingredients:

  • 6tps Milo
  • 200ml boiling water
  • 0.5-1 tbsp Condensed Milk (Fat-free/Skim is fine)
  • 0.5-1 tbsp Evaporated Milk 
  • 50ml milk (whatever types)
  • Ice

Method:

 

Step 1:

Add 5 tsp of milo, condensed milk and evaporated milk (adjust to sweetness liking) and boiling water to a glass and mix well to combine. If you don’t want any lumps, mix a couple of tablespoons of hot water with the milo first to for a paste before adding the rest of the water.

Step 2:

Fill the rest of the glass with ice and add the 50ml of milk.

Step 3:

Top with the remaining 1tsp Milo to finish.

Level 2 – Milo Godzilla-add a scoop of ice cream

Level 3 Milo King Kong- add a double scoop and/or whipped cream.

 

 

The next recipe is from Mann acknowledging his Indian heritage.

Aloo Parantha (Stuffed Naan)

Ingredients for dough:

  • 1 cup whole wheat flour
  • Warm water

Ingredients for stuffing:

  • 2-3 boiled potatoes
  • Salt to taste
  • 1 green chili (finely chopped)
  • Half tbsp of Carom seeds
  • Mango powder
  • Finely chopped Coriander and Mint leaves

Method:

  1. Pour the water into the whole wheat flour and mix thouroghly
  2. Kneed the dough until it is soft and easy to mold
  3. Mash the potatoes and mix all the spices with it
  4. Take one handful of the dough and flatten it into a circle
  5. Then take a bit of the stuffing and put it into the centre of the dough
  6. Fold the edges of the dough over the stuffing then roll it into a circle with a rolling pin
  7. Cook on a heated pan
  8. Serve with butter or yoghurt

*pro tip-you can replace the potatoes with grated cauliflower, radish, onion and even sugar!

 

The final recipe is from Sham acknowledging her Syrian heritage.

Yabrah

This indulgent recipe comes from my home country- Syria! It is a lemony and garlicy recipe great for the winter. My family usually enjoys this dish on special occasions such as Eid and Ramadan (two events that Muslims celebrate). Here’s how to make the one and only Yabrah.

 

Ingredients:

  • 1 cup uncooked white rice
  • 2 pounds ground lamb
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 (16 ounce) jars grape leaves, drained and rinsed
  • 6 cloves garlic, sliced
  • 1 cup lemon juice
  • Lamb’s neck

Method:

  1. Soak rice in cold water, and drain. Mix together ground lamb, rice, allspice, salt, and pepper in a large bowl until well blended. Place about 1 tablespoon of the meat mixture onto the centre of each grape leaf. Fold leaf over once, turn in the edges on each side, and then roll the leaf closed.
  2. Stack leaf rolls on top of the meat in a large pot, covering each layer with slices of garlic. Add just enough water to cover rolls, then pour in the juice of four lemons. Place a plate on top of the rolls to keep them under the water.
  3. Bring to a boil, then reduce heat, cover and simmer for 1 hour 15 minutes. Taste rice to check for readiness.
  4. Serve and enjoy