Students involved in the Leadership and Multicultural Program (LAMP) have invited families to share their favourite recipes so we can all enjoy cooking together.

Thank you to the families who shared their delicious recipes.

Please note, these recipes are intended for students to cook with an adult member of their family.

Artwork by: Aqeil

Char Siu (Barbecued Pork)

Contributed by: Andrea L

Cultural origin of this recipe: Char siu is a Cantonese-style sweet and sticky barbecued pork. The term "char siu" literally translates to "fork roast" or "fork burn," which refers to the traditional method of cooking it on long fork-like skewers. This dish originated from Guangdong, China and is now a staple dish in Hong Kong.

Ingredients

1kg pork neck or pork shoulder

For the Marinade

1 tbsp blended soya bean paste
3 tbsps hoisin sauce
1/2 tbsp sesame paste
2 tbsp light soy sauce
1 tbsp dark soy sauce
1.5 tbsp shaoxing wine (optional)
1 long piece of spring onion, cut into long pieces

Mix together to form a paste then rub it all over the pork, marinate overnight in the fridge

For brushing on the pork when roasting:

1.5 tbsp maltose (from the Asian supermarket) or honey

Equipment

Oven

Method

Step 1: Preheat oven to 200 degrees.

Step 2: Remove the spring onion pieces from the pork. Cover pork with foil and roast for 25 minutes.

Step 3: Remove foil, baste pork with juices. Turn the pork over and roast for another 10 minutes.

Step 4: Brush on the maltose (or honey), roast for 5 minutes.

Step 5: Turn pork over, brush on maltose or honey again, roast for a final 5 minutes. Serve with rice.

Sri Lankan Milk Rice (Kiribath)

Contributed by: Akith

Cultural origin of this recipe: Sri Lankan

Ingredients

500 grams white raw rice (substitute – Basmati)
2 cups water
2 cups thick coconut milk
Salt to taste

Equipment

Saucepan or Rice cooker

Flat plate

Spatula or baking paper

Method

Step 1: Wash the rice, put in a medium saucepan or rice cooker, and add water.

Step 2: Cook the rice until soft using your usual method. If in a saucepan cook for about 15-20 minutes

Step 3: After rice is cooked, add coconut milk and salt and stir well. Continue cooking for another 10 mins until the milk has been absorbed.

Step 4: When coconut milk is fully absorbed, rice is very soft and creamy. Now rice is ready to transfer to a flat plate.

Step 5: Flatten the rice with a spatula or baking paper and cut into diamond or square shape.

Banana sponge

Contributed by: Lilliana

Cultural origin of this recipe: Recipe Book Compiled by The Presbyterian Ladies’ Guild suburban charge (Queensland) ca 1930-40s.

Ingredients

2 eggs
125g butter
1/2 small cup sugar (more if preferred)
1 tsp bi carb soda
1 teaspoon vanilla
¼ cup milk
1 ½ cups self-raising flour
2 bananas

Equipment

Mixing bowl large

Mixing bowl small

Measuring cups

Measuring spoons

Spatula

Hand beater

20 cm (8 inch) mould/ring tin (with hole in the middle) or muffin tins

Method

Step 1: Mash bananas (ripe)

Step 2: Dissolve bi soda in the milk

Step 3: Beat butter and sugar to a cream

Step 4: Add eggs one at a time

Step 5: Whip in mashed bananas, then milk, soda and essence

Step 6: Beat well, add flour and beat again

Step 7: Pour into a 20 cm (8 inch) mould/ring tin or muffin tins

Stop 8: Bake in moderate oven, 30 to 35 minutes. When cool ice (optional)

Notes

Muffin tin can also be used, less cooking time required.

Add sultanas, blueberries or cooked diced apples.

Hint: Roll the sultanas in flour first, this stops them sinking to the bottom

Cherry Pork

Contributed by: Ethan

Cultural origin of this recipe: China

Ingredients

Pork
Carrots
Sweet Sour Sauce
Salt
Sugar
Tomato Sauce
Ginger
Cooking Oil

Equipment

Frying pan or a Wok

Tongs or Slotted Spoon to flip and remove the pork from the hot oil

Cutting Board

Knife

Paper towels to drain excess oil from the fried pork

Bowl for marinating meat

Plate for holding the cooked pork

Method

Step 1: Cut pork tenderloin into cherry size pieces.

Step 2: Put the pork into a bowl and marinate it with 1 teaspoon of cooking wine and 3 slices of ginger.

Step 3: Remove the ginger from the bowl and then coat the pork with wet corn flour.

Step 4: Deep fried all the pork turn into gold yellow colour and then fried carrot dice.

Step 5: Make sweet sour sauce, mix water with 1 teaspoon salt, 5 teaspoon sugar and lots catchup tomato sauce.

Step 6: Mix all the pork and carrot with sauce ready to serve.

Homemade Dumplings

Contributed by: Katerina

Cultural origin of this recipe: China

Ingredients

5 cups all-purpose flour (700 g)
Warm water (450 ml)
Pork minced (600 g)
Chinese chive minced (350 g)
Dried shrimp (30 g)
3 tablespoons soy sauce
2 tablespoons oyster sauce
Spices Mix powder (3 g)
Coriander powder (2 g)
1 teaspoon salt
3 tablespoons veggie oil

Equipment

2 Large bowls, Rolling pin, Pot, Tray

Method

Step 1: In a large bowl, combine the flour. Roll out dough on a floured surface and knead until smooth.

Step 2: Combine the pork mince, Chinese chive mince, salt, dried shrimp, soy sauce, oyster sauce, spicy mix powder, coriander powder and veggie oil in a bowl and mix until well-incorporated.

Step 3: Divide the dough small pieces, depending on the size of dumplings you want. Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (8 cm) in diameter.

Step 4: To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the centre of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers. Put the dumplings on a tray.

Step 5: Heat the water in a large pot until it boil then put the dumplings in the pot. Be sure that there is plenty of water in the pot, cook for 12 minutes.

Step 6: Enjoy the dumplings!

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