I fry the eggs in the fries. That’s my favorite, because I can prepare it.” He usually brings lunch, like bread with ham and cheese. Kaijage: “From the food counter in the Auditorium I take soup. I like the soup here.” His favorite is tomato soup, but he also likes the vegetable soup with beef and the mushroom soup.

Kaijage on Dutch food culture: “From what I have seen and experienced the Dutch food culture is very practical. A lot of quick food. We are used to heavy lunch, something like rice. Here people just have a sausage and bread and go. I have to adapt to that, but I am coping.”

If Kaijage could add something to the range of the restaurant it would be his favorite dish: fries with eggs.

Muhammed Islahuddin studies Industrial & Applied Mathematics. His favorite dish is rice with salad. This master student from Indonesia ate just once at the TU/e at Zwarte Doos. Islahuddin: “I ate fried rice, salad and spaghetti. They were not so tasty, because I can not taste any flavor on them.” In general Islahuddin thinks Dutch food culture is tasteless.

Islahuddin: “I mean it is not flavored enough. My home country food is more tasteful and there is always rice as a main menu.” Islahuddin’s advice to the TU/e catering facilities would therefore be: “Please season the food with spices!” Islahuddin cooks at home once a day in the morning or evening. “I only cook a simple thing, rice plus Dutch salad and fried meat, nothing special.”

Ernese Mithun Xavier Lobo, who is a Master student of Computer Science & Engineering likes any food which has to do with chicken. His favorite dish is Chicken Biriyani. Lobo: “I like this very spicy Indian dish.”

Lobo about the food corner at the Auditorium: “It is very different from what I am used to. The flavors are different. It is not spicy here. We believe in a lot of spices. Here I can only add salt and pepper, but that is not what I mean by spices.” Lobo, who is from India, just started this month at the TU/e. Lobo: “I tried a lot of Dutch food already, and Turkish food also. Turkish food is a little closer to our food.”

If he could add something to the range of the TU/e restaurants it would be fish items. Lobo: “I like fish. I like fried mackerel and tuna. A bun with tuna spread I would like too.” Lobo cooks his dinner at home. “Unfortunately I eat alone.” The dish which Lobo makes best is Chicken Curry.

Recipe Fries with Eggs

Ingredients:
Potatoes (at least 4 per person)
Cooking oil (sunflower preferably)
Salt (of course)
Eggs (2 or 3 per person)

Procedure:
Peel off the potato skin.
Cut the potato into the appearance of French fries and wash them (add a little salt).
Deep fry your fries in a frying pan (this will take a few minutes depending on the potatoes).
Mix your eggs in a bowl using mixer.
When your fries are ready, drain them of the oil and put them back into the frying pan with a little bit of oil.
Then spread your mixture of eggs all over the fries in the frying pan.
Wait until the bottom up is somehow cooked/fried, and then turn the content (upside-down) so that the upper part (which will now be below) can also get cooked.
When that is also ready, your food is ready to be served.
Put it on a plate, decorate it with salad (optional) or tomato ketchup.
You should get your fork and knife, and a cool drink.

Enjoy!

Chicken Curry
By Ernese Mithun Xavier Lobo, India
For two persons

Ingredients:
A large onion
1 table spoon ginger garlic paste
Chicken curry masala (a powder mix of various spices including chilli powder. It is generally available at any international super market)
Chicken

Procedure:
Fry small cut pieces of the onion in one tea spoon of oil until they turn brown.
Add two table spoons of the curry masala and 1 table spoon of ginger garlic paste and mix thoroughly.
Add the chicken and stir well.
Add two glasses of water and close the lid allowing it to cook for 25 minutes.
A pinch of salt to taste at the end.

Carbonara
By Ennio Montanari, Italy
For 4 persons

How to prepare a Carbonara in a few minutes and make happy you and your roommates?
Nothing is easier!
Follow the recipe and don't forget to wash your hands before you start cooking.

Ingredients:
Spaghetti (400 g, the amount depends on how hungry you are)
Salt
Oil to fry
1 onion
3 eggs
150g of bacon
Parmigiano cheese (as much as you can afford).

Procedure:
Fill a pot of water and let it boil, then put in the spaghetti and some salt (not a lot, but it depends on the taste), check if they are ready.
Cut the onion in real fine slices.
Let them fry in a pan with some oil until they are golden (only golden, not burnt!).
After that put the bacon in the pan too and fry it all together.

Serve:
How to serve it? When the spaghetti is done and the bacon fried, put everything into a container and mix it with eggs and Parmigiano cheese. The heat of the pasta makes the eggs thicken, producing a tasty sauce!

Your Carbonara is ready!
Enjoy it and remember do not be greedy, share it with your fiends!

Pulao
By K.W. Shininidhi, India
For 4 persons

Ingredients:
Rice 250g
Garlic 6 cloves
Pepper 30 g
Ginger 20 g
Beans 100 g
Carrot 50 g
Peas 100 g

Procedure:
Prepare the rice, fry garlic, pepper powder, ginger in a pan and thoroughly grind it to become a paste, add cooked vegetables like beans, carrot and peas to this mixture and finally mix this with the rice. Add salt to your taste. Vegetable Pulao is ready. Serve with salad for better taste.

Pozole
By Jorge Vieyra, Mexico
For two people

Ingredients
500g of hominy corn (white corn)
500g of pork shoulder of pulp
1 white onion
1 coriander (cilantro) bunch
10 small radishes
1 beef broth cube
pepper, salt, oregano
1 can of chipotle peppers (optional)

Procedure
Boil 2 liters of water in a pot, add one teaspoon of salt, pepper, oregano and the beef broth cube
Cut the pork in chunks of about 2cm
When the water is boiling, add the chunks
Cover and let it boil until the cubes are soft and tender and start to fall apart (for about 2 hours. You can also use a pressure cooker instead of a pot and cook for 30min)
Add the hominy to the pot and let it boil (uncovered) for another 30 min
Chop the cilantro, radish and onion in small pieces and put each in a small cup on the table with a spoon.
If you have the can of chipotle peppers, put them in a cup on the table
Serve on a deep plate and add the cilantro, onion and radish as you prefer.

Enjoy!