The Global Recipe Project Cookbook
Contest Ends May 30th
This recipe was generously submitted by Cooking with Grace for inclusion in The Global Recipe Project. 100% of the proceeds from this cookbook will benefit nonprofit organizations which feed people as a central part of their mission. Thank you, Cooking with Grace!
Ingredients
140 grams plain flour
120 milliliters hot water
Finely chopped fresh chives
1 table spoon of fresh ginger
2 -3 bulbs of garlic
Finely chopped spring onions
250 grams minced pork
2 tablespoons light soy sauce
1 teaspoon each black pepper & salt
Prep Work (about 1 hour and 20 minutes)
Step 1) Gradually stir in the hot water into the flour and keep stirring with a chop sticks or a fork until you have a stretchy dough consistency.
Step 2) Flour your hands, knead the dough for about 5 minutes, make sure you have flour on the surface so it doesn’t stick to your hands.
Step 3) Once kneaded, leave it to chill for at least 20 minutes.
Step 4) Chop all remaining ingredients to make the filling; mix it together in a bowl.
Step 5) Cover filling and leave to marinate in the fridge for at least half an hour.
Fun Part – Making the dumplings! (25 minutes)
Step 1) Using a floured rolling pin, flatten out the dough to make your dumpling wraps to about 2 millimeters in thickness.
Step 2) Use a cup or a circular cutter to cut out the wraps.
Step 3) Add a small amount of the pork filling onto the center of the wrap.
Step 4) Center fold the dumplings then fold in the sides and press the edges with a tiny amount of water.
Cooking the Dumplings
Step 1) Add a thin layer of oil in to a pan.
Step 2) Place your dumplings on to the pan.
Step 3) Let it sizzle for 2 minutes.
Step 4) Add about 2 centimeters of water and place a lid on the pan.
Step 5) Remove lid when all water has evaporated.
Dumplings may be served with noodle soup, or any way you prefer.
This recipe for Chicken and Okra was generously submitted by Sheryl Slocum for inclusion in The Global Recipe Project. Sheryl once lived in the north-central African nation of Chad, and pointed out that recipes based upon weights and measurements are really a Western idea. Her recipe, below, reflects this reality. Thank you, Sheryl!
Ingredients and Directions
Chop garlic and onion; fry in oil. Add water and/or chicken broth. Add pieces of chicken (I like legs and thighs, but it is a matter of taste). Add lots of cut up okra. Add curry, ginger, cardamom, chili powder (or something to give hotness). Salt and pepper (significant salt).
Let cook for a long time till the okra is cooked down, stir periodically so nothing burns to the bottom, keep adding water/broth as needed until the okra is cooked down. Add peanut butter with a heavy hand, stir all together (Don’t add peanut butter too soon or it will sink and burn on the bottom of the pot). Although not Chadian, I sometimes add raisins. Best when served with Maggi sauce (like a soy sauce).
Serve over rice or with boule. Boule is a starchy dish sort of like mashed potatoes. Boule is the staple of Chadian diet.
This recipe for Rendang (Slow Cook Beef in Spicy Coconut Sauce) was generously submitted by Ridha Soemansyah for inclusion in The Global Recipe Project. 100% of proceeds from the sale of this cookbook benefit nonprofit organizations which feed people as a central part of their mission. Thank you, Ridha!
Ingredients
1 kg good quality beef
3 cans coconut milk
50g chili paste (you can reduce the amount, but I recommend not to skip the chili)
5 teaspoons coriander seed
100g galangal (50 for paste, 50 crushed)
50g ginger
3 tablespoons garlic paste
50g fried onion
30g palm sugar
3 lemon grass, crushed
7 lime leaves
3 bay leaves
Salt and pepper
Directions
Step 1) Cut beef into big chunks, set aside.
Step 2) In a food processor, mix and blitz chili paste, coriander seed, galangal, ginger, garlic paste and fried onion.
Step 3) Get a fairly large pot, add 5 tablespoons oil and sauté the paste until fragrant.
Step 4) Add lemon grass, all the leaves, and palm sugar.
Step 5) Add beef in. Stir until the colour changed. Then add coconut milk.
Step 6) Cook for 3 to 4 hours or until the coconut evaporated. Stir once in a while.
Step 7) Serve with warm rice.
Photo courtesy of Ashley Marie Thompson
This recipe for Perfect oatmeal cookies! was submitted from Canada by Ashley Marie Thompson for inclusion in The Global Recipe Project cookbook. Thank you, Ashley Marie, for your generous contribution to this charitable cookbook project!
Ingredients (Makes about 1 ½ dozen small cookies)
1/2 cup butter, soft
2/3 cup brown sugar
1 egg
1 tablespoon vanilla
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 ½ cups oats
1/2 cup medjool dates, chopped, packed
Directions
Step 1) Blend together your butter, sugar, egg, and vanilla with a spatula until even and smooth.
Step 2) Whisk together your flour, soda, cinnamon, salt, and oats.
Step 3) Fold your dry ingredients into your butter mixture until almost completely combined, but not quite.
Step 4) At this stage: add your chopped dates, and continue mixing until evenly incorporated.
Step 5) Place your cookie dough in the fridge (for at least one hour) and preheat your oven to 375 F.
Step 6) After your dough has rested one hour in the fridge- roll cookie balls 2 TB each in size, and squish them down with the palm of your hand on a silicone baking tray or parchment lined sheet pan.
Step 7) These cookies won’t spread much at all so keep that in mind, you can leave 1 or 2 cm between each of them on the tray and have no ‘giant pancake’ issues 😉
Step 8) Bake the cookies for about 6 mins, then rotate the tray and baking approx. another 6 mins depending how crispy you like the edges. Cool on a wire rack 20 mins.
Step 9) To store: place cookies in a sealed plastic bag, suck out some of the air, and seal shut. Keeps about one week!
The Global Recipe Project charity cookbook is almost complete… but needs a few more photos from all around the world! If you have a favorite photo that you would like to see featured in the Global Recipe Project cookbook, we would be happy to credit your name as a valued contributor to this worthy project. What’s more, one contributor will be selected to receive a free set of French bistro note cards as a “Thank You” gift!
Contest Ends September 30th
Visit Global Recipe Project to enter!
The Global Recipe Project Cookbook