<p>I just read about this possibility of submitting your own recipe, that if fitting certain criteria (which as I comprehend, is intended for both health and future commercial success), would be considered for adding to the dining menu. </p>
<p>Now this seems exciting to me because looking at the menus I barely see any spicy or international dishes (as I saw them – two weeks ago I could actually see what was offered – where did those pages go?). Does anybody have experience with the procedure? I don’t even have any idea how say, a recipe of my birth country’s chicken rice (cooked with chicken stock, pandan leaves and occasionally coconut milk), would be received.</p>
<p>That would be a good idea, galoisien! Malay cuisine is definitely underrepresented and underrated in North America.</p>
<p>However if your recipe gets approved, expect them to water down the hot peppers for the uninitiated :(</p>
<p>By chicken rice you mean Hainanese chicken rice right? Please submit this recipe. It would be awesome if the dining halls had this. Coming from multi ethnic city i am going to miss having this dish.</p>
<p>Of course, here in Maine I struggle to find actual suppliers for some of the ingredients myself. (Which is why I haven’t tasted some of these dishes myself in three years.) I do assume that UVA would have more clout though. :D</p>
<p>One of things I’m worried about is that the receivers of the recipes will be totally befuddled by calls for plant species like kangkong (water spinach) and pandan. I don’t know if mentioning the scientific names (ipomoea aquatica, pandanus amaryllifolius) would make it worse, haha. Maybe the UVA greenhouses or botany facilities keep some of those plants…?</p>
<p>But I do hope! Does anybody know how they evaluate whether the recipe would be popular? Do they have a test group or something?</p>