Recipes
CSI- Culinary & Hospitality Cookbook
Welcome! The CSI Culinary and Hospitality Team has worked hard to present these homemade recipes for you! Check it out!
Scallion Oil Noodles By Lily Xie
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Scallion Oil Noodles By Lily Xie 〰️
A simple yet tasty vegetarian dish made with 6 ingredients.
Ingredients
- 225 grams thin noodles
- 5-8 stalks scallion (julienned)
- 3 tablespoons canola oil
- 3 tablespoons dark soy sauce
- 1 teaspoon sugar
golden brown scallions
Recipe
1. Heat up oil in a pan and add chopped scallions to the oil.
2. Fry until golden brown and somewhat crispy. This will take around 10-15 minutes.
3. Remove from the pan once cooled and set it aside.
4. Using the same pan, mix soy sauce and sugar until the mixture bubbles.
5. Boil a pot of water and cook the noodles for 3-4 minutes.
6. Drain and rinse the cooked noodles with cold water.
7. Place the noodles into a bowl, pour the oil and sauce mixture and top with scallions.
8. Mix well and enjoy!
Pozole Rojo By Judith Meza
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Pozole Rojo By Judith Meza 〰️
Pozole rojo is a brothy stew consisting of pork, red chilies and hominy. Add your favorite toppings to this amazing soup such as cilantro, radishes, lime and onions!
Ingredients
4 oz dried guajillo
1 large can of hominy (drained and rinsed)
3 lbs of pork shoulder
8 cloves garlic (4 whole, 4 roughly chopped)
3 bay leaves
1 tsp ground cumin
2 tablespoons dry oregano
Toppings:
½ small cabbage
1 bunch cilantro
½ white onion
4 limes
1 bunch red radishes
Recipe
Fill a 10 quart pot with 5 quarts of water and boil.
Remove and dispose of the seeds, stems, large veins from the chili pods. Heat an iron pan on medium heat and cook the chili pods until they begin to soften. Now add 3 cups of water, once soften add the chilies to the pot and let it soak for 15 minutes.
On a large saute pan add enough olive oil to cover the bottom of the pan and turn the stove to medium high heat. Dry your pork and sprinkle with salt and cook. Towards the end of browning the pork add 4 cloves of chopped garlic. Let cook for a minute.
Once the meat has browned, transfer it to the big pot and add the rinsed hominy. Add the bay leaves, cumin and oregano. Add salt and reduce the heat. Let it cook for 25 minutes.
Blend your chilies in the blender and add the soaking liquid from before. Add a teaspoon of salt and 4 cloves of garlic and blend. Strain the sauce into the pot. Lower the heat just enough for it to simmer.
Take out the fat and let it cook for 2-3 hours. Keep taste-tasting it for salt. Serve plain or with toppings.
Smack Burger by Jonah Pomar
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Smack Burger by Jonah Pomar 〰️
The Smack burger is juicy, crunchy and yummy.
Ingredients
Beef steak Burger
Any cheese/American Cheese
Brioche buns
Diced onions
Ranch
Mayo
Garlic powder
Hamburger season
Paprika
Onion powder
Tony seasoning
Recipe
Get the pan started to mid or lower.
Cook the bacon to how many you want no seasonings after they cook them to crispy leave the bacon grease
Get the diced onions put as many you want take, and take them out when they are cooked and look yummy.
Put butter on there when you hear it popping like crazy, then slap that burger on there, remember to keep the burger flat.
Before you flip it, season the side up with all the seasonings.
Flip it, then season the side up with ONLY paprika and hamburger seasoning.
Get the buns ready and put mayo on the buns, then place the steak burger, bacon, onions, and ranch. (Remember to leave the burger alone when it’s all done for 30 seconds before assembling)
Blend your chilies in the blender and add the soaking liquid from before. Add a teaspoon of salt and 4 cloves of garlic and blend. Strain the sauce into the pot. Lower the heat just enough for it to simmer.
Take out the fat and let it cook for 2-3 hours. Keep taste-tasting it for salt. Serve plain or with toppings.
Boba Milk Tea by Annie Li
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Boba Milk Tea by Annie Li 〰️
Boba is a popular Taiwanese drink that consists of a combination of milk tea, and tapioca pearls.
Ingredients
8 bags Black Tea
4 cups Hot Water
Milk to serve
Vanilla Extract
Syrup: 1/2 cups Brown Sugar
1/2 cups water
3/4 cups Tapioca Pearls
Ice
Recipe
steep the tea bags with 4 cups of boiled water for 5-7 minutes
bring 4 cups of water to a boil and add the tapioca pearls, stir until they float to the top. cook for another 5 minutes. Once fully cooked, rinse with cold water. Transfer to a bowl and mix in the simple brown sugar syrup.
scoop in some of tapioca pearls into 4 glasses and drizzle 1 1/2 cups of syrup over the cups. Add some ice cubes, 1 cup of tea, 1 1/2 cups tablespoons of milk.
Potstickers by Sonia Chen
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Potstickers by Sonia Chen 〰️
Potstickers are a Chinese pan-fried dumpling that is usually eaten with soy sauce.
Ingredients
Wonton wrappers
Ground pork
White pepper powder
Salt
Corn
Water
Corn Starch
Chopped Ginger
Sugar
Sesame oil
Soy sauce
Cooking Oil
Recipe
In a bowl mix the ground pork, corn, salt, white pepper, sugar, soy sauce, sesame oil, water, and cooking oil.
Take one wonton wrapper and scoop a spoonful of the filling inside.
Apply a little water onto the edges of the wonton wrapper using any silverware
Fold wrapper and pinch the sides
Heat up a nonstick pan, add cooking oil. Place potstickers onto a pan on medium high heat. Wait until a little bit of color shows and add water into the pan.
Cover and cook for 5-7 minutes or until water is absorbed.
Acai Bowl by Symona Elias
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Acai Bowl by Symona Elias 〰️
In the 80’s, legendary Brazilian Jiu Jitsu founder Carlos Gracie popularized the acai bowl (frozen acai pulp blended with banana) in southern cities like Rio de Janeiro. Gracie established his own brand of diet called the Gracie Diet which sought to maximize the performance of his fighters. This diet included acai bowls.
Ingredients
1 banana - sliced and frozen
½ cup blueberries - frozen
½ cup strawberries - frozen
¾ cup milk or juice - use your favorite milk (dairy milk, soy, almond, etc) or juice (apple or grape)
½ cup plain yogurt - (substitute with milk or juice if desired)
200 grams (2 packets) frozen acai puree - broken into pieces
assorted toppings - nuts, seeds, fresh fruit, granola, coconut, etc.
Recipe
Freeze your fruit.
Slice your banana and transfer it to a small baking sheet or plate lined with parchment paper. To the same plate, add the blueberries and strawberries (store-bought frozen fruit will work just as well).
Transfer tray or plate to the freezer and allow the fruit to freeze completely.
Blend. Once frozen, add the milk and yogurt to the bowl of a large, high-speed blender with a tamper. Add the frozen blueberries, strawberries, banana, and broken up acai.
With the blender on low, use the tamper to push the frozen fruit down, mixing around as much as possible. Continue to blend on low until smooth, only adding additional liquid when needed.
Assemble. Divide the smoothie into two bowls and top with all your favorite toppings. Best enjoyed immediately (because it will melt).
Milkshake by Nagi Li
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Milkshake by Nagi Li 〰️
A milkshake is sweet beverage made by blending milk, ice cream, and flavorings or sweeteners. It may also be made using a base made from non-dairy products, including plant milks such as almond milk, coconut milk, or soy milk.
Ingredients
Full-fat ice cream
Milk
Fruit
Nuts
Whipped cream
Syrup
Recipe
Place 2 cups of ice cream into a blender.
Add in ½ cup of milk.
Add whatever you want to put in. (nuts, fruit, syrup, etc.)
Blend until smooth and thick.
Pour into glass and top with whipped cream, sprinkles and a cherry if desired.
Hanami Dango by Richard Ling
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Hanami Dango by Richard Ling 〰️
Tip: If the dough gets too sticky, add more of the glutinous rice flour, not the non-glutinous one.
Ingredients
2/3 cup Joshinko non-glutinous rice flour
1 cup shiratamako glutinous sweet rice flour
1/2 cup powdered sugar
1 1/3 cup hot water
1 teaspoon matcha powder + 1 tsp water
1 drop pink food coloring
Recipe
Mix the rice flours and sugar in a bowl.
Gradually add the water while mixing, stopping when clumps form in dough.
Roll the dough into a large ball and divide into 3 sections.
Mix matcha powder into one section, red food color into another, and leave the last one plain.
Cut up each section into 6 sections and roll into balls.
Boil until they float to the surface.
Chocolate Chip Cookies By Logan Sin
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Chocolate Chip Cookies By Logan Sin 〰️
These cookies are a good blend of cakey and crispy with a subtle nutty flavor.
Ingredients
1/2 cup softened butter or browned butter
1 egg and 2 yolk
1 cup brown sugar
¼ cup sugar
2 teaspoon vanilla extract
¾ teaspoon baking soda
1 ½ cup all purpose flour
1 teaspoon salt
1 cup/however much chocolate chunks
Flakey sea salt (optional)
Recipe
Cream together brown sugar, butter, and white sugar
Add your egg and yolk and vanilla and mix
Fold in your flour, baking soda, salt, and don't over mix dry ingredients.
Fold in your chocolate chunks.
Rest your dough in the fridge for 12 hours roughly.
Preheat oven to 375 and roll the cookie dough into balls and sprinkle on flakey sea salt to enhance flavor
Place evenly in an oven safe tray on a layer of parchment paper and bake for 8-20 minutes or until golden brown.
Let the cookies rest and cool until serving.
Vietnamese Spring Rolls by Jada Lew
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Vietnamese Spring Rolls by Jada Lew 〰️
Vietnamese spring rolls are a great meal for sharing with friends and family at any time of the day! This dish is refreshing, healthy, delicious and simple to make.
Ingredients
1 pack circular rice paper
water
12 pcs frozen shrimp with shell
1 pound boneless pork butt
Romaine heart lettuce (make sure it is soft and not too stiff- it will break the roll!)
1 pack dried vermicelli noodles
Large handful of bean sprouts
Large handful of Mint (optional)
Chives (optional)
2 thin slices of ginger
1 pinch of salt
Sauce:
3 tbsp hoisin sauce
2 tbsp crunchy peanut butter
1 tsp sesame oil
1 clove garlic finely chopped
Water
Peanuts (optional)
Once cooked, strain water from pork and fill up the same pot with less water. Bring that to a boil.
Cut pork into flat small slices, about half a centimeter thick.
Place shrimp in a small pot of plain boiling water. Cook for 2 minutes, and cut in half down the curved spine. Set aside with the rest of the toppings.
Lay out a large flat plate (This is important! Rice paper will stick to cutting boards.)
Quickly dip one rice paper sheet in the water so that the surface is wet if parts are dry, put water in your hands and spread it over the spot. Lay it over your plate
Using only the soft parts of lettuce (not stem), place three 4 inch wide pieces in the middle of the rice paper 2 inches from the sides
Place a small handful of vermicelli noodles over and spread it out evenly
Add mint, bean sprouts and chives to your liking.
Add 2 pieces of pork and shrimp, and fold the left and right sides of the rice paper over.
Rolling from the bottom up, roll all of your ingredients tightly. Make sure to keep the shape of the roll so none of the toppings fall out!
Repeat until you run out of ingredients!
Recipe
For preparation, rinse frozen shrimp with water and set out to thaw for 30 minutes.
Bring two medium pots of water to a boil on medium-high heat. In one pot, put a pinch of salt, and in the other put two thin slices of ginger (this will ensure that all germs are killed when cooking meat and vermicelli)
Cut your pound of pork into 8 even cube-like pieces (helping it cook faster)
Cook your pork in the boiling water pot with ginger for about 15-18 minutes, or when the inside is a light brown color.
Cook vermicelli in the water pot that contains salt for 6 minutes (until soft but not mushy)
While your pork and vermicelli are cooking, peel your thawed out shrimp. Set aside and soak your mint in a bowl of water
Rinse lettuce, bean sprouts, and mint thoroughly and set aside.
Recipe (Sauce)
Add the hoisin sauce, peanut butter, sesame oil and garlic into a small saucepan and gently simmer on the stove
Stir through water a little bit at a time until the sauce has a glossy look and a smooth slightly runny texture.
Taste a few times and add more of any ingredient until you’re satisfied with the flavor.
Add peanuts for an extra crunch!
Wonton Noodle Soup by Sienna Wong
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Wonton Noodle Soup by Sienna Wong 〰️
A delicious Southern Chinese Recipe with tasty meat wrapped into wontons. A mouthwatering recipe introduced to the world during the Qin Dynasty, consumed by the upper class and wealthy people of China.
Ingredients
Bok Choy (Chinese Cabbage)
Chicken Bones (optional)
Chicken Bouillon Powder
Dry Noodles
4 Dried Mushrooms
1 Egg (or water)
3 Lap Cheung (Chinese Sausage)
1 Pound Ground Pork
½ Pound Shrimp
Square Wonton Wrappers
1 Teaspoon Salt
½ Teaspoon Sugar
½ Teaspoon Ground Pepper
1 Teaspoon Sesame Oil
1 Teaspoon Soy Sauce
1 Tablespoon Oyster Sauce
Recipe
Soak dried mushrooms for 30 minutes.
Mince the chinese sausage, shrimp, and mushroom.
Put sausage, mushroom, ground pork, and shrimp into a bowl.
Add salt, sugar, ground pepper, sesame oil, soy sauce, and oyster sauce into bowl.
Mix well and put into fridge to marinate. (Recommend overnight but at least an hour)
Boil chicken bone in water at medium for 2 hours. (optional)
Use a new pot to add water and include the chicken bone soup and add chicken bouillon. (as much to your liking)
Crack egg and add it into bowl. Use basting brush to brush little amounts of egg/water onto the corners of the wonton wrappers.
Add less than a teaspoon of meat into the middle of the wrappers. Carefully close them up. Do until used all wrappers
Boil water and add a batch of wontons. Leave on medium for 6 minutes. Turn stove off and let them cool for 1 minute.
Rinse bok choy and cut stems. Add into boiling water for 3-5 minutes.
Add dry noodles into boiling water for 3-5 minutes and drain once done.
Prepare bowl with wontons, noodle, soup and veggies and serve!!
Steak Sunrise by Jeremy Jones Jr.
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Steak Sunrise by Jeremy Jones Jr. 〰️
This came from Memphis, Tennessee in 1956, from my Great Grandfather, and was passed down to the rest of my family and me. My Great Grandfather was a business owner, with two of them being his own restaurant and bakery shop. With that, his best seller was the “Steak Sunrise” because it had plenty of flavorful ingredients.
Ingredients
Garlic Powder
Salt & Pepper
Lemon
Onion’s red & white
Green, red, bell peppers
Creole seasonings
Nature seasoning
Special sauce
Recipe
Grab a bowl and put the steak in.
Put your ingredients in, in order as it is above.
Then put melted butter on top.
Wrap the bowl in foil, then put it in the refrigerator and let it sit there for three hours.
Then, grab your pan and fill it with butter.
Grab your steak and put it in there, flipping it occasionally to your liking.
Chinese Tomatoes and Eggs by Sydnie Kwan
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Chinese Tomatoes and Eggs by Sydnie Kwan 〰️
This dish is a mix of Western and Chinese cuisine that appeared in China in the 1920s. It later became a home-cooked meal with many different versions. This specific recipe is from my grandma, my ‘po po’, and she’s been making it for as long as I can remember. This dish brings me such warmth and comfort and it’s quite easy to make!
Ingredients
5-6 Tomatoes
4 Large Eggs
5-6 Ketchup Packets
2-3 Spoons of Brown Sugar
1 Slice of Ginger
Canola or Olive Oil
Salt
Cornstarch
Recipe
Cut the tomatoes into eighths and put aside in a bowl.
Mix the eggs in a separate bowl with some salt and oil.
Heat up a large pan and add oil and ginger before cooking the eggs.
Scramble the eggs but don’t overcook it.
Place them back in the bowl and start cooking the tomatoes.
Cover the pan for a few minutes before adding the brown sugar (add more if you want it sweeter) and ketchup packets.
Mix in a mixture of a little cornstarch and water to thicken it.
Add the eggs back in and mix.
Cook for a little longer but don’t forget to check the flavor!
Place everything on a plate & enjoy with some white rice!
Pretzels by Kahlan Bradley
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Pretzels by Kahlan Bradley 〰️
The pretzel is a pastry treat that
is often served in a tied knot
Ingredients
1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature but around 100°F (38°C) is great)
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
1 teaspoon salt
1 Tablespoon brown sugar or granulated sugar
1 Tablespoon unsalted butter, melted and cool
3 and 3/4-4 cups (469-500g) all-purpose flour and more for hands and work surface
coarse salt or coarse sea salt for sprinkling
Recipe
Whisk yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon/dough hook until it’s thick. Add 3/4 cup flour until the dough isn’t sticky. If sticky, add 1/4 – 1/2 cup more. Poke dough with your finger (if it bounces back, it is ready to knead)
Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and rest for 10 minutes.
Preheat oven to 400°F ,Line 2 baking sheets with parchment paper or silicone baking mats. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
With a sharp knife or pizza cutter, cut dough into 1/3 cup sections (about 75g each).
Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
Bake for 12-15 minutes or until golden brown.
Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds, or bake at 350°F (177°C) for 5 minutes.
Coconut Noodle Soup by Wa Kun Lem
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Coconut Noodle Soup by Wa Kun Lem 〰️
Coconut soup (also known as Khao Soi) is a Thai soup with a variety of variations
Ingredients
For the Curry Paste (makes enough for 2 batches of curry):
20 g (0.75 oz) mild dried chilies such as guajillo or puya (see note 1) 1 tsp coarse salt
10 slices ginger
8 thin slices fresh turmeric or ½ tsp ground turmeric
½ cup chopped shallots
1.5 Tbsp coriander seeds
3 pods black cardamom
For the Noodle Soup
½ recipe of the curry paste above
1 cup (250 ml) coconut milk
1 lb (450 g) chicken drumettes or drumsticks
2.5 - 3 cups water
2.5 Tbsp (37.5 ml) soy sauce
2.5 tsp (12.5 ml) sugar
9 oz (250 g) flat fresh egg noodles (also known as wonton noodles)
3 oz (90 g) thin egg noodles for deep frying (you can also use the flat egg noodles)
Chopped cilantro and/or green onions for garnish, optional
Recipe
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.
Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
Meanwhile, cook noodles according to package directions.
Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.
Japanese Curry by Fiona Lou
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Japanese Curry by Fiona Lou 〰️
Japanese curry, known as "Kare" (カレー) in Japan, is a popular and comforting dish that has its roots in Indian curry. It features a unique blend of aromatic spices, tender meat or vegetables, and a slightly sweet and thick sauce. Served over steamed rice, Japanese curry is a beloved staple in Japanese cuisine.
Ingredients
S&B Golden curry Mix
½ box curry mix (110g)
400g of meat (optional)
1 potato
1 onion
1 carrot
2 cups of water
¼ cup of milk (50ml optional)
Recipe
Cut vegetables and meat into small chunks
Stir fry meat in oil till lightly browned
Add water and simmer for 15 minutes with lid on
After 15 minutes add your curry cubes and and stir
Then let it simmer for 5 minutes
Add milk for creaminess (optional)