IS Week 2020

Maria Bermúdez ’21
Argentina | Dulce de Leche Cookies
Alfajores

Sugar cookies with dulce de leche and coconut.
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Juliana Lacerda Pyrrho ’21
Brazil | Chocolate Condensed Milk Truffles
Brigadeiros

Brigadeiros are condensed milk chocolate sweets that are a staple for Brazilians. They are very easy to make, very sweet and even more important than cake in parties!
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Iris Zhong ’21
China | Salted Duck
盐水鸭

This is a local cold dish from my hometown Nanjing. Because it is salty, please enjoy it with rice or congee.
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Yvonne Zhu ’21
China | Shanghai-Style Scallion-Oil Noodles
葱油拌面

A simple, yet classic, home dish from Shanghai, scallion-oil noodles is a perfect combo of crispy fried scallions, sweet-savory sauce and noodles. It can be served as any meal of the day as you like.
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Olivia Sabini-Leite ’21
England | Christmas Pudding

Every year because my grandfather is such a traditionalist we have to eat Christmas pudding for Christmas dinner. This is the first time I made it from scratch and it needs to sit in the cupboard for at least a month before serving. To me, the smell of warm spices and dried stone fruits is the epitome of Christmas and brings me back to sitting by the fire at my grandparents’ house.
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Joséphine Van Renterghem ’21
France | Brioche Bread
Brioche

A brioche is halfway between a bread and a pastry. Brioche is delicious on its own but you can also add chocolate or jam, or even use slices of brioche to make fancy burgers.
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Rukaiya Abdullah ’23
Ghana | West African Rice with Stew
Jollof Rice

Jollof is a one-pot rice entree that is vegetable heavy and is cooked in a semi-prepared stew. It is very versatile both in the method of cooking and serving.
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Wasila Yussif ’21
Ghana | Rice Balls and Peanut Soup
Omotuo Ne Nkate Nkwan

The rice ball is made from any type of rice with lots of water to make it really soft. The soup is also made from peanut butter with other ingredients.
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Margaret (Joss) Stathopoulos ’70
Greece | Egg and Lemon Soup
Avgolemano Soupa

A yummy chicken broth which becomes soup when rice and egg and lemon are added.
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Ethelind Santoso ’24
Indonesia | Charcoal Grilled Rock Snapper
Ikan Bakar

Fish seasoned with ground spices grilled on burning charcoal after butter and sweet soy sauce is greased on its skin.
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Matlhabeli Molaoli ’22
Lesotho | Samp, Beans & Mutton Stew
Setampo le Sechu Sa Nku

Samp is a staple of many southern African countries and this savory version is delicious on its own, or it can be served with chakalaka, meat stew or whatever relish you’d like.
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Prachi Adhikari ’21
Nepal | Nepali Dumplings
Momo

Momo is a famous street food in Nepal. It is eaten with a dipping sauce made of tomatoes, onion, garlic and a lot of spices.
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Jingle Jin ’22
Singapore | Hainan Chicken Rice
海南鸡饭

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chicken. It is considered one of the national dishes of Singapore.
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Diana Kang ’78
Korea | Tofu Kimchi
Dubu Kimchi

Cold tofu served with chopped kimchi and baby greens.
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Ines Gomez Lagandara ’24
Spain | Cream Fritters
Buñuelos de Crema

These fritters are a typical Spanish dessert that is eaten and cooked between October 30 and November 1.
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Anh Nguyen ’22 & Minh Phuong Phan ’22
Vietnam | Caramelized Braised Pork with Eggs
Thịt kho tàu

Marinated pork and boiled eggs braised in coconut juice and caramel. Typically, a big pot is made when it’s New Year since the whole family would be busy visiting relatives, cleaning, relaxing, going to temples ... so that when it comes time for a meal they can just heat up the pot and have this ready.
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