Community Service Reaction Paper

Topics: Custard, Egg tart, Rice Pages: 16 (4586 words) Published: February 19, 2013
Gyoza (Japan)
- Adapted from the Chinese dumpling but now quintessentially Japanese, the humble pan-fried gyoza has become a staple dish of the nation. Like its Chinese relative, a flour skin is wrapped and folded around filling then cooked. Variations abound and gyoza are served both pan-fried and boiled and with a variety of fillings, though pork, cabbage and chives are common ingredients. Ingredients:

1 tablespoon sesame oil
2 cups chopped cabbage
1/4 cup chopped onion
1 clove garlic, chopped
1/4 cup chopped carrot
1/2 pound ground pork
1 egg
For Sauce:
1 tablespoon vegetable oil
1 (10 ounce) package wonton wrappers
1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
1.Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny. 2.Preheat vegetable oil in a large skillet over medium high heat. 3.Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers. 4.In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone. 5.In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Fried Green Tomatoes (Japan)
- Native to Mexico and Central America, but Japanese people put different taste. Ingredients:
8 green tomatoes (3 12 pounds)
3 12 tsps coarse salt
1 34 tsps black pepper (freshly ground)
5 beaten eggs
12 cup milk
3 cups all-purpose flour
4 cups japanese breadcrumbs (panko)
12 cup cornmeal
4 cups olive oil
4 cups Aioli, for serving
1.Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside. 2.In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside. 3.Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside. 4.Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices. 5.Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.

Gyeran Mari - Korean Rolled Omelette (Korea)
- Gyeran mari, literally translated to rolled eggs, is Korean-style rolled omelettes Ingredients:
3 large eggs
1 scallion, finely chopped
1/2 small carrot, finely chopped
1/4 teaspoon salt
vegetable oil for frying
medium size non-stick pan (9 to 10-inch).
1.Finely chop the scallion and carrot.
2.Crack and beat the eggs, in a bowl with a spoon or a fork, until the yolks and whites are blended well with no visible strings of whites. Stir in a pinch of salt. (The vegetables can be stirred in at this point or sprinkled over the egg in the pan.) 3.Add a teaspoon of vegetable oil to a medium size non-stick pan and distribute the oil evenly using a napkin or paper towel. Preheat over medium low heat, until it feels hot when you place...
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