When we talk about our experiences in other countries, we often focus on the food. The aromatic smells of an outdoor market, the exciting new street foods that we ventured to try, a particularly large meal at the table of a local family. Food is all about sharing in conversation, camaraderie, and culture.
This is no exception at our Language Institutes, where students regularly bring their favorite local dishes to potlucks, tell us stories about memorable meals with their host families, or share their favorite places for a slice of American pizza. In an effort to share this love of food across our Language Institutes, we invited students to participate in a Student Recipe Swap. Here are some of our favorites that we dare you not to try at home!
Mini Lahamajeen (Saudi Arabia)
by Majed Aljameeli (A.C.E. – URI)
300 grams minced lamb
1 Chopped onion
2 Tomatoes, chopped
½ Teaspoon seasoning mixture
Tablespoon pomegranate molasses
For the dough:
2 Cups flour
½ Teaspoon salt
1. Mix the meat well with the other ingredients.
2. Mix the dough ingredients and pour the water until you get a soft and consistent dough
3. Set the dough aside until it doubles in size.
4. When the dough is ready, pre-heat the oven to 400 F
5. Cut the dough into small circles and spread about a teaspoon of meat mixture onto each circle.
6. Bake until the bottoms browns.
7. Light the broiler and cook until they become a little red and the meat is dried and there is no more water in the meat mixture.
by Isabella Santos Garcia and Danielle de Sousa Antonio Carlos (A.C.E. – MSU)
3 tablespoons unsweetened cocoa
1 tablespoon butter
1 14 ounce can of sweetened condensed milk
1. In a medium saucepan over medium heat, combine cocoa, butter and condensed milk.
2. Cook, stirring until thickened (about ten minutes).
3. Remove from heat and let rest until cool enough to handle.
4. Form into small balls and eat at once or chill for serving.
Prawn with Pineapple (Taiwan)
by Yo-Yu Chang (A.C.E. – SPU)
(As seen on Egg Wan’s Food Odysseys)
5 slices of pineapple (canned)
½ cup corn flour
2 tablespoons mayonnaise (Taiwanese sweet mayonnaise preferred)
1 teaspoon black sesame
½ teaspoon white sesame
Lettuce for garnish
½ teaspoon salt
1 teaspoon rice wine
½ egg white
2 teaspoons potato starch
1. Peel the prawns and make a deep cut on the back of each prawn. Marinate with seasonings for 10 minutes.
2. Cut each pineapple into 4 small pieces and drain the liquid
3. Mix cornstarch with a little bit of water, coat prawns with the cornstarch paste, deep fry in 150 C hot oil until cooked. Drain the oil from the prawn and leave it aside. Run pineapple pieces through oil quickly and drain off the oil.
4. Arrange lettuce in deep bowl. Mix pineapple and prawn together with mayonnaise. Place the pineapple and prawn into deep bowl and it’s ready to serve.
If you want even more A.C.E. Student recipes, download this: A.C.E Student Recipe Swap Book