Food Project-Cultural Recipe Book https://media.iearn.org/node/141 A sampling of the countries where students have submitted recipes: Argentina China Russia Australia Costa Rica Thailand Azerbaijan Japan USA Brazil Lithuania Uzbekistan Bulgaria Malaysia Zimbabwe Canada Pakistan

Sample Recipes

Plov-Bukhara

Mutton (120 g) to weld large pieces, to add rice (120 g), solomku spasserovannoj carrots (120 g), onions (35 g), raisin (kishmish) 40 g and to cook. When rice will be welded, to add hot kurdjuchnoe bacon, to stir and polodit beside, mixed up with the cooked meat cut by thin slices.

-Artem Radjabov, Bukhara

Oyster Chicken-Malaysia

INGREDIENTS
1/2 chicken. cut to small pieces
3 inches garlic - cut it to small
onions - slice
oyster sauce
sugar
salt
PREPARATION:-
1. put some oil; in the pan.
2. when it is hot, put in the chicken, garlic, onions and oyster sauce. Fry them
3. Then add some sugar and salt.
Try this and you won't forget its taste!

-Haslina Rahman

Curds Cake – Russia

Hello!I would like to present you a recipe of a tasty cake.
You'll need:
Curd-1kg
2 cans of condensed milk
Dried apricots-250g
Raisins-200g
Walnuts-250g
Butter-250g

Curd,condensed milk should be whisked very carefully. Add walnuts,raisins and dried apricots. Everything is mixed. Then take the round bowl or saucepan,cover the bottom of it with the gauze,lay the mixture there and wrap it up. Put smth. heavy on it. The mixture should stay in a warm place for 2-3 hours. Then you should pour the water out,formed during this period of time. Put your cake into the fridge without a heavy thing for 24 hours.
Try to cook it. It's very delicious!

-Larisa Sergeev

Bannock- Canada

4 cups flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons oil
Mix ingredients and add water until you have a doughy consistency. Knead approximately 10 minutes

You can add cinnamon/brown sugar to make it taste a bit differently.
Grease and heat a frying pan. Form the dough into cakes (sort of like tortillas or pancakes) about 1/2 inch thick and dust lightly with flour.
Lay the bannock in the frying pan.
Wiggle the pan every so often to keep the bannock from sticking.
Once a bottom crust has formed and the dough has hardened enough to hold together, turn them.
Cooking takes 12-15 minutes.
If you don't have a frying pan you can make a thicker dough by adding less water. Roll the dough into a long snake, no wider than an inch. Wind this around a preheated green hardwood stick and cook over a fire, turning occasionally, until the bannock is cooked!

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