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Gap Inc.ASIACollectiveCookbookIn celebration of Asian American and Pacific Islander Heritage Month 2020E Q U A L I T Y &B E L O N G I N G

Most of us spent this year’s AsianAmerican and Pacific IslanderHeritage Month sheltering in place.This has also meant, for many of us, that we’respending more time in the kitchen and eatingout less. In the following pages, you’ll find acollection of Gap Inc. ASIA members’ favoritedishes that we hope you’ll love as much as wedo. You’ll also see bookmarked in the top rightcorner, recommendations of Asian-ownedrestaurants as a show of support for some ofthe local businesses that have been hardest hitby the coronavirus crisis. Check out thoserecommendations for those nights when youjust need someone else to do the cooking.Enjoy!E Q U A L I T Y &B E L O N G I N G

S A L A B AT ( G I N G E R H O T M I L K T E A )Christian Cabuay (Business Systems Analyst II & Chair of ASIA)When I was a kid and was under the weather, my grandmother would make this for me. Iremember not liking the way she made it because it was too spicy with large chunks ofGinger strips the thickness of French fries. My lola would make me chew on them for extrajuice. Now that I'm older, I make it all the time with my personal twist as a spicy milk tea.INGREDIENTS 1 qt. wa ter 6 thi c k s l ic es of gi nger (a bout thes i ze of fr i es ) 3 tbs p. honey 1 tbs p. c ondens ed mi l k (orDIRECTIONS1.2.3.4.5.6.7.Boil waterThrow in the gingerPour in a mug or other cupMix in the honey to tasteMix in condense milkSprinkle turmeric powderSprinkle of cayenne pepper if you darec oc onut/s oy/a l mond) Tur mer i c powder Ca yenne pepper (opti ona l ) E Q U A L I T Y &B E L O N G I N G

LUMPIANG SHANGHAIMaria Febre (Director, Equality & Belonging)A Filipino party is not complete without this yummy treat! As a young child, I remember my mommaking lumpia wrapper from scratch. To make the wrapper paper thin, she would dip her hand inthe batter and apply to the pan in a circular motion - without burning herself! It would cook quicklyso all the kids helped stack them between wax paper. I’m a store -bought wrapper type of girlmyself, but I do appreciate the effort my mom went through to make homemade wrappers.INGREDIENTS 1 l b. gr ound por k 1 /2 c . gr een oni ons , fi nel y c hopped 1 c a n (8 oz) wa ter c hes tnuts ,dr a i ned a nd fi nel y c hopped 1 medi um c a r r ot, peel ed a nd gr a ted 3 c l oves ga r l ic, peel ed a nd mi nc ed 1 tbs p. s oy s a uc e 1 ts p. s a l t 1 /2 ts p. gr ound bl a c k pepper Lumpi a or s pr i ng r ol l wr a pper s Ca nol a oi l DIRECTIONS1. I n a bowl, mix g round pork, g reen onions, waterchestnuts, carrots, g arlic, soy sauce, salt, and pepper.2. Separate wrappers into individual sheets and lay on a flatsurface.3. Spoon about 1 tablespoon of meat mixture on the lowerend of the wrapper.4. Fold the bottom of wrapper over filling , fold in the sidesand continue to roll. Dab the edge with water to seal.5. I n a pan over medium heat, heat about 2-inch deep ofoil. Add lumpia in batches and fry for about 3 to 4minutes or until g olden brown and crisp and meat iscooked throug h.6. With tong s, remove from the oil and drain on a wire rackset over a baking sheet.7. Serve immediately with sweet and sour sauce or bananaketchup.E Q U A L I T Y &B E L O N G I N G

TIL CHIKKI (SESAME CRISPS)Mona Patel (I T Administrator I V)This is one of my favorite snacks that I used to eat growing up. We made it frequently during auspiciousoccasions or events and, to this day, it reminds me of all my childhood memories. The festival ofUttarayan is celebrated across the country on January 14 th . During this festival we make this Chikki andshare it with friends and relatives.INGREDIENTS ¾ c . s es a me s eeds ( ti l ) ¾ c . s hr edded j a gger y ( Gud) DIRECTIONS1. Take the sesame seeds/til in a strainer and wash them in running water2. Once the til has been washed put them on dry cloth/kitchen towel to dryextra water.3. Spread sesame seeds nicely in the cloth and let them dry out until they havelittle moisture left.4. Once the til is semi dry just dry roast them in a flat non -stick pan until theystart fluttering. This makes your til chikki soft and crunchy.5. Heat a non-stick pan and place grated jaggery in it.6. Add a tbsp of water. By doing this you have get time to roll chikki or else itwill get hard soon.7. Now slowly the jaggery will start to melt. Heat the jaggery on low flame.8. Once the jaggery is melted, you will get lot of bubble coming. Stircontinuously.9. Stir until the bubble stops completely and the jaggery is soft. Add roastedsesame seeds10. Combine well the roasted sesame seeds with jaggery while it is still hot.11. Prepare a rolling board by applying ghee/clarified butter. Also apply someghee on rolling pin to avoid chikki sticking to it. Take the mixture on rollingboard which is greased with ghee.12. Apply pressure to til gud spread and form a big round ball as shown inpicture. Wet your hand with water to avoid it getting burned.13. With the help of the rolling pin, roll as thin as you want.14. After rolling make the cuts immediately so that you get the proper shape orelse it will become hard. Til chikki is ready to eat. Enjoy!E Q U A L I T Y &B E L O N G I N G

DRIED CHICKEN PORK ADOBOWil Cuyco (Sr. Dir. Creative Services)My lola used to make this whenever we visited her or if we went out of town. I remember usopening the back of the mini-van at a parking lot of our destination. paper plates out heapingwith rice and a ladle-ful of adobo. This is not a soupy saucy version of it. The juices arecaramelized so the vinegar, soy sauce and garlic sticks to the meat. Filipino stews like this arealways better the day after!INGREDIENTS 1 l b. c hi c ken thi ghs wi th s ki n a ndbones 1 l b. c ubed s l i ced por k bel l y ¾ c . whi te vi nega r 1 c . s oy s a u c e (DO NO T USEKi kkoma n) 1 bul b ga r l ic , peel ed a nd s ma s hed 2 -3 dr i ed ba y l ea ves 1 tbs p. of s uga rDIRECTIONS1. I n a stock pot, sauté g arlic in oil.2. Once it starts g etting g olden and frag rant, add pork andbrown on all sides (about 5 mins total).3. Then brown the chicken on all sides. ( You may have toremove the pork when you brown the chickens if yourpot is not big enoug h to brown the meats tog ether. )4. Once all is browned, combine the meats back into thepot, add the vineg ar and soy sauce, bay leaves, crackedblack pepper, and sug ar.5. Cover and let it simmer in medium low fire for around 45minutes.6. Uncover, then drain the excess oil from the pot, then letremaining sauce reduce for about 5 minutes. Fr es h c r a c ked bl a c k pepper E Q U A L I T Y &B E L O N G I N G

CHICKEN TINOLAWil Cuyco (Sr. Dir. Creative Services)This is the ultimate comfort food for me. It brings me "back home" after travelling and comfortsanyone when they are under the weather.INGREDIENTS 1 l b. c hi c ken thi ghs , wi th s ki n a ndbones 1 fi nger gi nger , j ul i enned (a dd a smuc h i f you wa nt a s tr onger gi ngerfl a vor ) 1 c l ove mi nc ed ga r l i c 2 c . fr es h s pi na ch l ea ves ½ whi te or yel l ow oni on, mi nc ed 1 tbs p. fi s h s a uc e 2 gr een pa pa ya s (or c ha yote s qua sh)peel ed, pi t r emoved, s l i c ed i nqua r ter s Cr a c ked pepper , to ta s teDIRECTIONS1. I n a stock pot on medium heat, sauté onion, g arlic andg ing er in oil.2. Once the ing redients have come semi transparent, pourfish sauce, cracked pepper and then add chicken andbrown on all sides about 2-3 minutes.3. Add green papaya, jalapeno and 6 -8 cups of water.4. At low flame, cover and bring to a slow boil (around 45minutes).5. Add spinach leaves and let boil for another 1 minute.6. Taste broth and season with more fish sauce or pepperas needed.7. Enjoy with piping hot steamed white rice.Tip s : For dipping sauce, take the jalapeño pepper out, sliceit and add it in a small bowl with fish sauce and somesqueez ed lime. Also, its great to make a large pot of this dishand keep in the fridge; the flavors explode even more theday after. 1 j a l apeno pepper (opti ona l ) E Q U A L I T Y &B E L O N G I N G

BOBA MILK TEAMomoko Sato (Senior Designer)It's boba! We began making this during the shelter-in-place and it has become the BEST thing aboutbeing home!! The recipe is by Emmymade and video is linked here: https://youtu.be/5T8Vr9wpWnEINGREDIENTS 3 c . wa ter 4 ts p. l oos e l ea f bl a c k tea or a fewtea ba gs of your fa vor i te tea 1 c . boba , 5 -mi nute i ns ta nt type ¼ c . tur bi na do s uga r (us e theda r kes t s uga r you c a n fi nd!) ¼ c . wa ter Condens ed mi l k, a s needed W hol e mi l k a s needed IceDIRECTIONS1. Beg in with making your tea concentrate. Bring 3 C. ofwater to a boil & add your tea. R educe heat and allowtea to steep for 2 min. Strain tea and allow to cool.2. Bring 4 C. of water to a rapid boil. Add 1. C of uncookedboba to the water. Boil for 5 minutes or until the pearlsare chewy and not firm in the middle. D rain and rinsewith cold water.3. Make the simple syrup by dissolving 1/4 C. of sug ar to1/4 C. of boiling water.4. Place the drained boba in the syrup and allow to soak atleast 15 min. (The pearls can also be stored in the syrupin the refrig erator for a few days. R eheat them inmicrowave for 30 seconds for 1 serving to soften themup before adding milk & tea. )5. To assemble add the soaked boba to the bottom of ag lass, top with condensed milk, whole milk, ice, and tea.6. Stir well and adjust flavors to your liking .Makes 4-6 servings.Tip : Follow the measurements carefully and enjoy the BESTBOBA ever! E Q U A L I T Y &B E L O N G I N G

JAPCHAE (KOREAN STI R -FRI ED NOODL ES)Amy Janke (Director, Talent & Workplace Insights)Being a Wisconsin-raised Korean adoptee, Asian food was not very accessible, especially in the smallrural town that I grew up in. I didn’t really try Korean food until I visited by place of birth for the first time last year. While I was there, I fell in love with Korean noodle dishes – particularly buckwheatnoodles and this dish – Japchae. Below is my take on the popular Korean dish (edited a bit to be slightlyhealthier and spicier ).INGREDIENTS 1 l b. mea t (c hi c ken or beef) 8 oz. pota to s ta r c h noodl es Vegeta bl es of c hoi c e (mus hr ooms , oni on,r ed pepper , c a r r ots , ba by s pi na ch) Sa l t a nd pepper to ta s te 2 tbs p. c ooki ng oi l 1 tbs p. c or n s ta r c h ¼ c . s oy s a uc e 1 tbs p. for mea t 3 tbs p. honey (2 tbs p for s a uc e, 1 fornoodl es ) 2 tbs p. toa s ted s es a me oi l (1 tbs p for s a uc e,1 for noodl es ) 1 ts p. goc huj a ng s a uc e 1 -i nc h pi ec e of gi nger , peel ed a nd mi nc ed 5 ga r l i c c l oves, peel ed a nd mi nc ed Ses a me s eedsDIRECTIONS1. Prepare meat. Cut into bite siz e pieces and marinate withsoy sauce and a generous amount of salt and pepper. Addcornstarch. Mix and let sit until ready to cook.2. Prepare the sauce by mixing soy sauce, honey, sesame oiland Gochujang sauce.3. Cook noodles. Transfer to a strainer and rinse with coldwater to stop cooking. Set aside and toss with sesame oil,soy sauce and honey.4. Cut vegetables into bite siz ed or matchstick siz es.5. Stir fry meat over high heat with cooking oil. Cookthrough and transfer meat to a separate bowl.6. I n the same pan, lower the heat to medium and cookginger and garlic for 30 seconds / till aromatic. Addcarrots and cook for 2 minutes. Add rest of the veggies(except spinach) and cook on medium heat till they aresoft.7. Add 3 handfuls of baby spinach, meat and sauce to thepan.8. Mix sauce well and cover for 5 minutes to set (on thelowest setting).9. Serve meat and veggies on the bed of noodles that youset aside.10. Add a generous amount of sesame seeds and enjoy!E Q U A L I T Y &B E L O N G I N G