Fun with Asian Food. Devagi Sanmugam
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as dough and meat, because when still uncooked they may contain harmful bacteria.
Be sure to work
Watch out for sharp knives. Let an adult cut or slice foods or help you do it.
Use oven mitts or pot holders when taking food out of the oven or cooking on the stove.
Turn pan handles toward the back of the stove so you don't knock into it by accident.
Don't wear clothes with big, loose sleeves when you cook. They can cause accidents.
Keep electrical appliances away from water to avoid shocks.
Stay away from electrical sockets, especially if your hands are wet.
Turn off the oven and all cooking appliances as soon as you finish cooking. Double check again before you leave the kitchen.
Keep paper towels, dish towels and pot holders away from the stove so they don't catch on fire.
Handle food with
Keep products like milk, butter, meat, poultry and eggs cold. Don't leave them out of the refrigerator while you are cooking or eating. Perishable foods should not be kept at room temperature for more than two hours.
Always use a clean plate. Never put cooked food on an unwashed plate or a cutting board that has had raw food on it.
Emergencies
If you have a small fire in the kitchen, have an adult put a lid on the pot or pour baking soda on the fire. Be sure you know where the baking soda is before you start cooking. If the fire is in the oven, do not open the door until the fire completely stops.
If you burn yourself, tell an adult immediately and hold the burned area under cool running water.
How do you Know if you like what you eat?
Your tongue and the roof of your mouth are covered with thousands of tiny tastebuds. These tastebuds help your brain tell you what you are tasting. The saliva in your mouth helps break down your food, and then messages are sent through sensory nerves to your brain.
The stars in the boxes tell you how difficult the recipe is. One star is the easiest.
The icons are safety reminders and give the approximate preparation and cooking times.
Indian
Fruit Lassi
The Fruit Lassi is one of India's favorite drinks — made with yogurt and fresh fruit. In summer, ice is added. A Lassi is an Indian version of a milkshake and depending on the ingredients used it can be a Mango Lassi, a Strawberry Lassi or a Banana Lassi. The recipe given here adds silken tofu for extra protein.
Ingredients
1 1/2 cups (8 oz/250 g) fresh or frozen strawberries
1/2 packet silken tofu (4oz/125g)
1 1/2 cups (375 ml) plain yogurt
15 ice cubes
3 tablespoons honey or sugar
2 tablespoons shelled unsalted pistachio nuts
4 extra strawberries and 4 sprigs of mint leaves, to garnish (optional)
Anneke and Max are twins who enjoy cooking Asian food and love dressing up in Costumes from the Asian countries where all this tasty food comes from.
Anneke is wearing a colorful Indian dance costume. Around her ankles and waist she wears bells that make a rhythmic sound when she dances. Indian dance has been around for over 2,000 years and the dances are based on themes from India's rich culture.
Put the shelled pistachio nuts in a small plastic bag and break the nuts into small pieces using a rolling pin. Put to one side.
Wash the strawberries and remove their leaves and crowns. Set 4 strawberries aside and slice the rest. Divide the washed mint into 4 small sprigs.
How about a Papaya Lassi
10 oz (300 g) ripe papaya
2 tablespoons rolled oats
1/2 packet silken tofu (4oz/125 g)
1 1/2 cups (375 ml) plain yogurt
3 tablespoons honey or sugar
15 ice cubes
Cut the papaya in half. Scoop out the seeds and discard. Scoop out the papaya flesh and cut into cubes. Process all ingredients in a blender for 5 minutes.
Place the sliced strawberries, tofu, yogurt, ice cubes and honey or sugar in a blender. Blend until smooth, about 5 minutes.
Pour the mixture into glasses and sprinkle each one with the crushed pistachios. Decorate each glass with 1 slit strawberry and a mint sprig. Serve with a straw.
Some more great flavors to try!
Flesh of 1 ripe mango
2 tablespoons blanched almonds
1/4 teaspoon ground cardamom or cinnamon (optional)
1/2 packet silken tofu (4oz/125 g)
1 1/2 cups (375 ml) plain yogurt
3 tablespoons honey or sugar
15 ice cubes
See the Filipino mango pudding recipe at page 27 for guidance as to how to cut the mango. Process all ingredients in a blender for 5 minutes.
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