PLASP EarlyON staff have put together some of their favourite recipes for you and your family to try at home! 

PLASP EarlyON staff are creating new, fresh content throughout the week designed to engage young children. Be sure to follow PLASP's EarlyONs on Facebook.

Also, check out our weekly EarlyON "Journey to Learning" videos on PLASP's YouTube channel! Don't forget to like, comment and subscribe! 

Recipe #1: Fried Dumplings

INGREDIENTS

• 1 cup flour
• 1 tsp. baking powder
• ¼ tsp. salt
• ¾ cup milk
• 1/3 cup cold water
• 1 cup cooking oil

PREPARATION

1. In a bowl mix the dry ingredients; flour, baking powder and salt together.
2. Slowly add the milk to the dry ingredients. 
3. Add the cold water slowly until a ball of dough forms. 
4. Forms dough into 1 inch balls.
5. Heat oil in a shallow pan and fry until golden brown.

Recipe #2: Spring Rolls with Pork & Shrimp

INGREDIENTS

• 2 lbs shrimp (de-vein & peel)
• 1 lb pork belly (or pork shoulder for a leaner version)
• 2 tbsps salt
• 1 shallot (sliced thinly and peeled)
• 1 bag of rice vermicelli
• Assortment of vegetables and herbs, such as bean sprouts, lettuce, sorrel, garlic, chive, mint and perilla.
• Peanut sauce

PREPARATION

1. Scrub the pork belly with salt to clean it down (1 tablespoon), rinse under cold water.
2. Add enough water to cover the pork, the shallots, and 1 tablespoon of salt to a pot and bring to a boil. Add the pork and cook for 30. Take out the pork, rinse, and pat dry. Thinly slice and set aside. For easier slicing, try chilling the pork in the fridge for 30 minutes. The stock water can be saved to make the peanut dipping sauce.
3. Add the shrimp to the pot that was used to boil the pork. Cook shrimp on medium heat until shrimp turns opaque. Remove from the pot and slice in half lengthwise. Set shrimp aside.
4. Cook the rice vermicelli (follow the instructions on the package). Drain and rinse with cold water and set aside.
5. To assemble the rolls, wet the rice papers quickly and shake off the extra water. On one end of the rice paper, add noodles and vegetables/herbs of your choice. Roll from the bottom, continuing to tuck in the noodles and vegetables as you roll. Fold in the sides when you are half-way through rolling. Add pork slices and the shrimp and finish rolling.
6. Serve with peanut sauce.

Recipe #3: Curry Chicken Roti 

Marinade

• 3⁄4 cup cilantro (fresh)
• 1⁄2 cup parsley (fresh)
• 3 cloves of garlic
• 1 tablespoon of Worcestershire sauce
• 1⁄4 cup of vegetable oil
• 1⁄2 teaspoon of kosher salt
• 1⁄2 teaspoon of ground black pepper
• 6 bone-in, skinless, chicken thighs (approximately 1.2 kg), cut each thigh into 3 pieces

Curry

• 1 tablespoon of coconut oil
• 1 chopped, medium onion
• 6 smashed garlic cloves
• 2 tablespoons of curry powder (mild)
• 2 cups of chicken stock (low sodium is recommended)
• 2 1⁄2 cups of peeled, diced white potato
• 1 can (approximately 540 mL) of chickpeas, rinsed and drained
• Kosher salt to taste
• Roti skins
• Hot sauce, to taste

PREPARATION

Prepare the Marinade

1. Combine the cilantro, garlic, parsley, Worcestershire sauce, oil, ground pepper and salt into a food processor. Pulse until the mixture turns to a paste.
2. Coat chicken thighs evenly with marinade. Refrigerate (covered) for one 1 hour minimum (overnight is ideal).

Cook the Curry

1. Bring coconut oil to medium-high heat in a large pot. Add the garlic and onions and sauté until they are dark golden brown (approximately 7 to 8 minutes). Add the curry powder and cook for 1 minute, then add the chicken pieces and marinade.
2. Allow the chicken to sear (approximately 3 to 4 minutes per side) by letting the moisture from marinade cook out a little. Add the stock.
3. Bring the mixture up to simmer and cook for 15 minutes, then add in diced potatoes. Allow to simmer for an additional 15 minutes, then add the chickpeas. Stir and simmer, uncovered, for an additional 20 minutes.
4. To slightly thicken the curry, mash the potatoes and chickpeas with a fork against side of pot and fold back into the sauce. Simmer and season with salt, to taste. Keep warm.

Assemble the Roti 

1. Place a roti skin on top of equal-size squares of wax paper for each serving. Scoop curry chicken onto centre of roti skin. Season with hot sauce as desired.
2. Fold over each side of the circle to form a firmly packed rectangle. Flip your filled roti, seam-side down on the wax paper. Roll the wax paper up firmly, folding open ends in to seal into a “package”. Place into a paper bag.

Recipe #4: Vermicelli Noodles with Lemongrass Pork/Chicken Meatballs

INGREDIENTS

Meatballs:

• 2 stalks of lemongrass
• 2 pounds ground pork or chicken
• 1 tablespoon of fish sauce
• 2 1/2 teaspoons of kosher salt
• 2 teaspoons of sugar
• 1/4 teaspoons of pepper

For the Dressing:

• 1/4 cup of fish sauce
• 2 tablespoons sugar
• 2 tablespoons lime juice or white vinegar
• 1 clove of peeled and minced garlic.
• 1 Thai chilli or half of a serrano chilli, minced and stemmed.

For the Fried Shallots:

• 2 cups of canola oil
• 4 shallots, peeled and thinly sliced

For Serving:

• 1-pound of rice vermicelli
• 2 carrots, peeled and julienned
• 1 cucumber, peeled and thinly sliced
• Shredded lettuce
• Mint leaves
• Cilantro leaves
• Peanuts - chopped

PREPARATION

1. Making the Meatballs:

Cut the bottom off of each lemongrass stalk (about half and inch) and trim the top portion of each stalk and discard. Peel each stalk until you reach the centre, which is tender. Slice the stalks thin, then mince. Transfer to a bowl and add the pork/or chicken, fish sauce, sugar, salt and pepper. Mix until combined. Roll into meatballs (approximately 1 inch to 1.5 inches in diameter) and place on a baking sheet. Preheat the broiler to high. Place the baking sheet with meatballs into the oven, just a few inches from the heating element. Broil the meatballs for about 3 minutes, or until browned.  Turn the meatballs and broil for 3 more minutes. Place cooked meatballs into a bowl.

2. Making the Dressing:

In a lidded jar, add the fish sauce, lime juice, sugar, minced chilli and garlic. Put the lid on the jar and shake well. Set aside.

       3. Make the Fried Shallots:

Pour the oil into a saucepan and add the shallots while it is still cool, then heat at medium heat. Line a plate with paper towels and keep it nearby. The shallots will begin to sizzle and bubble as the oil heats up. Stir them frequently for even cooking until the shallots until are an even golden brown and crisp. Use a slotted spoon to transfer the shallots to the plate. Let the oil cool, then pour through a sieve into a jar. Let the shallots cool.

4.  Make the Vermicelli

Boil water in a large pot. Add vermicelli noodles. Cook according to package instructions, or until desired tenderness. Drain and rinse with cold water. Place the cooked noodles on a baking sheet. Drizzle with a tablespoon of the shallot oil (its fine if it’s still warm) and toss to coat.

Finally, place the vermicelli noodles on a platter with carrots, sliced cucumber, lettuce, mint, and cilantro leaves surrounding. The meatballs, fried shallots, dressing, and chopped peanuts can be served alongside.

Receipe #5: Rice and Potato Balls

INGREDIENTS

• 2 medium potatoes, sliced into quarters
• 3 cups of water
• 2 cups of cooked jasmine or basmati rice
• Meat filling
• 1-pound of ground beef, chicken or lamb
• 1 tablespoon canola oil
• 1/2 a cup of diced onion
• 3 cloves diced garlic
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon of chili powder or paprika
• 1/4 teaspoon cinnamon
• 1/4 cup of cilantro finely chopped (or parsley)
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon of black pepper
• 2 cups of oil for frying

PREPARATION

1.  Cooking the potatoes and rice:  Fill a pot with 3 cups water and add the potatoes. Cover and boil for approximately 10-12 minutes until potatoes are cooked. Cook the rice according to the package instructions. Set both potatoes and rice aside once cooked.

2.  Cooking the meat filling:  On medium/high heat, heat a large pan and add the ground meat.  Cook until the water is absorbed (approximately 5 minutes). Add the garlic and onions and cook for approximately 5-8 minutes. Add the salt, pepper, cumin, chili powder, coriander and cinnamon and cook for 5 more minutes. Allow the meat mixture to cool.

3.  Prepare shell mixture: Put 2 cups of cooked, cooled rice, 2 cooked and cooled potatoes (quartered), a 1/4 cup of cornstarch and salt into a food processor or electric mixture. Mix for approximately 1 minute – when it comes together – do not mix too long or it will turn into paste.

4.  To Shape: Take small amounts of dough, and shape it into a round ball (about the size of a mandarin orange).  Poke a hole with your thumb into the dough and hollow out the centre. Fill and close the opening.

5.  To Fry: Heat 2 cups oil in a medium pan. When the oil is hot place the balls into the oil and cook for about 1-2 minutes rotating the balls until golden. Remove from oil and place on paper towels to absorb the oil.

Receipe #6: Tabouli Salad Recipe (Tabbouleh)

INGREDIENTS

• ½ cup bulgur wheat (extra fine)
• 4 firm Roma tomatoes, finely chopped
• 1 English cucumber, very finely chopped
• 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
• Fresh mint leaves (approximately 12 – 15), washed, with the stems removed and well-dried. Chopped finely.
• 4 green onions – using the white and green parts, very finely chopped
• Salt to taste
• 3-4 tablespoons of lime juice (or lemon juice if that’s preferred)
• 3-4 tablespoons of extra virgin olive oil
• Optional - Romaine lettuce leaves to serve

PREPARATION

1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain the bulgur wheat well by squeezing it by hand to get out any excess water. Set aside.
2. Finely chop the vegetables, green onions and herbs. Drain off excess tomato juice.
3. In a mixing bowl, add the chopped vegetables, green onions and herbs. Add the bulgur, season with salt and mix.
4. Add the lime juice (or lemon juice) and olive oil and mix.
5. Cover the tabouli and refrigerate for 30 minutes for best results. Optional - serve the tabouli with pita and/or romaine lettuce leaves, which can act as wraps or “scoops” to hold the tabouli.

Receipe #7: Bolognese Sauce

INGREDIENTS

• 3 tablespoons of extra virgin olive oil
• 2 tablespoons of unsalted butter
• 1 onion, chopped finely
• 2 celery stalks, chopped finely
• 3 carrots, chopped finely
• A sprig of fresh rosemary
• 200g of minced pork (0.5lb)
• 200g of minced beef (0.5lb)
• 1 cup vegetable broth (240ml) or white wine
• 2 cups of tomato puree (470ml)
• 2 dried chili peppers, crushed
• 5 basil leaves, torn
• Salt to taste

PREPERATION

1. Melt the unsalted butter with the olive oil in a hot saucepan. Add the carrots, onions, celery, and chili pepper and cook the ingredients on medium heat until they are soft. Add the sprig of rosemary.
2. Add minced pork and beef and cook until golden brown. Remove the rosemary sprig and
   add the vegetable broth or white wine. Let reduce.
3. Add the pureed tomatoes and let simmer on low heat for 1 hour.
4. Before serving, add the basil leaves and salt to taste.

REFERENCES

• www.epicurious.com/recipes/food/views/vermicelli-noodles-with-lemongrass-pork-meatballs
• www.gimmedelicious.com/iraqi-rice-potato-balls-balls-aka-kubbat-arancini/
• www.houseandhome.com/recipe/curry-chicken-roti/
• www.themediterraneandish.com/tabouli-salad/
• www.davidrocco.com/2017/03/23/bolognese-sauce/