Japanese Shabu Shabu Recipe

Japanese Shabu Shabu Recipe
Japanese Shabu Shabu Recipe
Japanese Shabu Shabu Recipe
Japanese Shabu Shabu Recipe
INGREDIENTS
200 thinly sliced beef (shabu shabu cut)
Soup base (dashi stock)
hot water
a piece of konbu (kelp) roughly 5cm by 8 cm
(A) Vegetables
150 grams firm tofu cut to square pieces
a few leaves napa cabbage cut to bite-sized pieces
a handful Japanese shingiku (chrysanthemum greens; substitute with local ‘tang oh’)
100 grams enoki mushrooms ends trimmed
6 shiitake mushrooms stalks removed; make a 6-star pattern on each mushroom cap
1 packet (200 grams) ito konyaku blanched in boiling water for 2 minutes, submerge cooked noodles in an ice water bath for a few minutes; drained
5 grams black fungus soaked in hot water for a few minutes; discard tough portion on the fungus underside, drain and cut to smaller pieces
1 Japanese scallion (negi) sliced thinly and diagonally
8 thinly sliced carrots cut to flowers
(B) Ponzo Sauce Dipping
2 tbsp grated daikon (white radish)
2 tbsp chopped spring onions
3 tbsp ponzo sauce
(C) Sesame Sauce Dipping
4 tbsp roasted sesame sauce
1/2 tbsp seasoned sushi vinegar
1 tsp mirin
Procedure:
*Prepare vegetables in (A) and arrange in a platter. Prepare dipping sauces (B) and (C); divide into two portions.
*To make the soup base for shabu shabu, soak kelp in a soup pot of hot water for 15 minutes or until it is reconstituted. Bring the pot to a simmer and turn off the heat. Discard kelp.
*Enjoy shabu shabu by dipping beef slices briefly (seconds!) in the bubbling soup base and cooking the vegetables.


Sweet & Sour Pork or Beef with Vegetables Recipe

Sweet & Sour Pork or Beef with Vegetables Recipe

Sweet & Sour Pork or Beef with Vegetables

Ingredients:

Sauce

  • 1½ cup water
  • ½ tbsp soy sauce
  • 2 tbsp rice vinegar
  • 5 tbsp sugar
  • ¼ tsp salt

Other Ingredients:

  • 12 oz pork or beef (lean, grilling part)
  • 1 egg, lightly beaten
  • ¼ onion, sliced
  • ¼ carrot, sliced
  • ¼ cucumber, sliced
  • 1 cup corn starch
  • 1 cup water
  • 1 teaspoon vegetable oil
  • Vegetable oil for deep-frying meat
  • Salt & pepper

Procedure:

Sauce

  1. Mix 1 cup corn starch and 1 cup water, stir well, and let sit for 1-2 hours.
  2. After the corn starch and water are separated, carefully drain water.
  3. Heat oil in a large pot to fry. Don’t fill more than a half way.
  4. Cut beef into thin strips, add 1/8 teaspoon salt, 1/16 teaspoon pepper and egg, mix well.
  5. Put meat in a corn starch batter, mix well with hands.
  6. Once you are done consistently coating the meat with batter, deep-fry it in oil until golden

Others

  1. Add 1 tsp of vegetable oil to a hot pan and sauté vegetables briefly for about 1-2 minutes.
  2. Add sauce ingredients, stir to dissolve sugar and bring to a boil.
  3. In a separate bowl, mix 2 tbsp of corn starch and 2 tbsp of water to make slush.
  4. Then add the slush to the boiling sauce and stir until it gets thick.
  5. Important thing is to put corn starch mixture to the boiling sauce. The slush may not mix well if you put in lukewarm sauce.
  6. Continue boiling for 4-5 minutes.
  7. Once the sauce is complete, pour it over onto the meat and serve hot.

Tip:

The key for crispy meat is to fry twice, so before serving it, fry once again.


Vegetable Donburi Over Seasoned Rice Recipe

Vegetable Donburi Over Seasoned Rice Recipe

Vegetable Donburi Over Seasoned Rice

Servings: 6

Ingredients:

  • 5 cups water, divided
  • 2 1/2 cups uncooked sushi rice or other short-grain rice
  • 1 (14 1/2-ounce) can vegetable broth
  • 2 1/2 tablespoons miso (soybean paste)
  • 2 1/2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons sugar
  • 6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup shredded carrot
  • 3/4 cup (1-inch) sliced green onions
  • 2 large egg whites
  • 1 large egg

Procedure:

  1. Bring 3 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand.
  2. Bring 2 cups water and broth to a boil in a large saucepan. Stir in miso, soy sauce, and sugar. Add mushrooms, ginger, and garlic; reduce heat, and simmer for 2 minutes. Stir in carrot and onions; cook 2 minutes.
  3. Whisk egg whites and egg in a small bowl. Gently pour egg mixture into broth mixture (do not stir); cook for 1 minute. Remove from heat; gently stir.
  4. Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.
  5. Note: Sushi rice, a sticky rice that’s available in many large supermarkets, holds together well when topped with vegetables and broth. But any rice will work in this dish.

Thai Chicken in Cabbage Leaves Recipe

Thai Chicken in Cabbage Leaves

Servings: 4

Ingredients:

  • 1 cup water
  • 3/4 cup vertically sliced red onion
  • 1 pound ground chicken breast
  • 3 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 4 teaspoons Thai fish sauce
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 16 napa (Chinese) cabbage leaves (about 1 head)
  • Lime wedges (optional)

Procedure:

  1. Heat a nonstick skillet over medium-high heat. Add first 3 ingredients to pan. Cook 5 minutes or until chicken is done, stirring to crumble. Drain. Return chicken mixture to pan; stir in mint, cilantro, juice, fish sauce, and pepper.
  2. Spoon about 3 tablespoons chicken mixture onto each cabbage leaf. Serve with lime wedges, if desired.

Chicken Scallopine and Morels and Spring Vegetables Recipe

Chicken Scallopine and Morels and Spring Vegetables

Servings: 4

Ingredients:

  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry sherry
  • 1 ounce dried morels
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Porcini Powder
  • 1 tablespoon butter
  • 1 cup (1-inch) sliced asparagus
  • 1 cup fresh or frozen petite green peas, thawed
  • 1/4 cup whipping cream
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon chopped fresh tarragon

Procedure:

  1. Bring chicken broth and sherry to a boil in a small saucepan; add morels. Remove from heat; cover and let stand for 30 minutes. Drain mushrooms in a cheesecloth-lined sieve over a bowl, reserving soaking liquid. Rinse mushrooms; drain.
  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Combine flour and Porcini Powder in a shallow dish. Dredge chicken in flour mixture. Melt butter in large nonstick skillet over medium-high heat. Add chicken; cook 1 minute on each side or until golden. Remove from pan.
  3. Add mushroom soaking liquid and asparagus to pan; cook until liquid is reduced to 1/4 cup (about 5 minutes). Add chicken, peas, and remaining ingredients to pan; cook 5 minutes or until sauce thickens.

Boka Dushi Dutch West Indian Chicken Kebabs Recipe

Boka Dushi Dutch West Indian Chicken Kebabs Recipe

Servings: 6 (serving size: 3 kebabs and 2 tablespoons dutch west Indian peanut sauce)

Ingredients:

  • 1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon sambal ulek or Thai chile paste
  • 1/2 teaspoon ground turmeric
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch-wide strips, or 1 1/2 pounds chicken tenders
  • Cooking spray
  • Dutch West Indian Peanut Sauce

Procedure:

  1. Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
  2. Prepare grill.
  3. Remove chicken from bag, and discard marinade. Thread chicken strips onto 18 (8-inch) skewers.
  4. Place kebabs on grill rack coated with cooking spray; grill 2 minutes on each side or until done.
  5. Serve with Dutch West Indian Peanut Sauce. (Totals include Dutch West Indian Peanut Sauce)

Raita Indian Yogurt and Cucumber Condiment Recipe

Raita Indian Yogurt and Cucumber Condiment

Servings: 8 (serving size: 1/3 cup)

Ingredients:

  • 1 English cucumber, coarsely shredded (about 2 cups)
  • 1 teaspoon kosher salt
  • 2 cups whole-milk yogurt
  • 1/2 cup finely chopped red onion
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon freshly ground black pepper
  • Dash of ground nutmeg
  • Dash of ground cinnamon
  • Dash of ground cardamom

Procedure:

  1. Place cucumber in a colander, and sprinkle with salt. Toss well; drain for 30 minutes.
  2. Rinse with cold water; drain. Place cucumber on several layers of paper towels; cover with additional paper towels.
  3. Let stand 5 minutes, pressing down occasionally. Combine the cucumber, yogurt, and remaining ingredients.

Border-Style Shrimp Recipe

Border-Style Shrimp Recipe

Servings: 4

Ingredients:

  • Cooking spray
  • 1 1/2 cups chopped white onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup finely chopped green onions
  • Lime wedges (optional)

Procedure:

  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add cumin, chili powder, shrimp, and garlic; sauté 4 minutes. Remove from heat, and add butter, salt, and hot sauce.
  2. Stir until the butter melts. Stir in juice and green onions. Garnish with the lime wedges, if desired.
  3. Serve with potatoes, rice or tacos.

Tex-Mex Beef Tacos Recipe

Tex-Mex-Beef-Tacos Recipe

Servings: 10 (serving size: 1 taco)

Ingredients:

  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 cup frozen whole-kernel corn
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8-ounce) can tomato sauce
  • 1 to 3 drained canned chipotle chiles in adobo sauce, chopped
  • 10 (8-inch) fat-free flour tortillas

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  2. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions.
  3. Spoon 1/2 cup beef mixture into each tortilla.
  4. Serve.

Chicken Breasts with Avocado Tomato and Cucumber Salsa Recipe

Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Serving: 4 (serving size: 1 chicken breast half and 3/4 cup salsa)

Ingredients:

  • Cooking spray
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon chipotle chile powder
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)
  • 1 cup grape tomatoes, halved
  • 1/2 cup prechopped red onion
  • 1/2 cup chopped peeled avocado
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 jalapeño pepper, seeded and finely chopped

Procedure:

  1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
  2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well.
  3. Serve with chicken.

Greek-Style Meat Loaves with Arugula Salad Recipe

Greek-Style Meat Loaves with Arugula Salad

Servings: 4 (serving size: 2 meat loaves, 2 tablespoons feta sauce, and 1 cup salad)

Ingredients:

  • 10 ounce ground sirloin
  • 5 ounces lean ground lamb
  • 1/3 cup dry breadcrumbs
  • 1/3 cup grated red onion
  • 4 teaspoons chopped fresh mint
  • 4 teaspoons chopped fresh thyme
  • 3/8 teaspoon salt, divided
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/2 cup plain fat-free Greek yogurt
  • 2 ounces reduced-fat feta, crumbled
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups baby arugula leaves
  • 1 1/2 cups (1/4-inch-thick) diagonally sliced seeded peeled cucumber

Procedure:

  1. Preheat oven to 450°.
  2. Combine first 4 ingredients in a large bowl. Stir in 1 tablespoon mint, 1 tablespoon thyme, 1/4 teaspoon salt, allspice, and next 3 ingredients (through egg).Press meat mixture into 8 muffin cups coated with cooking spray.
  3. Bake at 450° for 7 minutes. Turn broiler to high; broil 3 minutes. Combine yogurt, feta, 1 tablespoon juice, 1 teaspoon mint, and 1 teaspoon thyme in a mini food processor; pulse 10 times to combine. Combine 1 tablespoon juice, oil, 1/8 teaspoon salt, and pepper in a bowl; stir. Add arugula and cucumber; toss.
  4. serve.

Quick Lamb Kofta with Harissa Yogurt Sauce Recipe

Quick Lamb Kofta with Harissa Yogurt Sauce Recipe

Preparation Time: 20 Minutes
Servings: 4 (serving size: 3 patties, about 1/4 cup sauce, and about 1/3 cup rice)

Ingredients:
Rice:

  • 1 (3 1/2-ounce) bag boil-in-bag jasmine rice
  • 1 teaspoon saffron threads
  • 2 tablespoons thinly sliced green onions

Kofta:

  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons grated fresh onion
  • 2 tablespoons 2% Greek-style plain yogurt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 2 teaspoons bottled minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound lean ground lamb
  • Cooking spray

Sauce:

  • 1/2 cup 2% Greek-style plain yogurt
  • 1/4 cup chopped bottled roasted red bell pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons bottled minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt

Procedure:

  1. To prepare rice, cook boil-in-bag jasmine rice and saffron in boiling water according to package directions.
  2. Drain; fluff rice with a fork. Sprinkle with green onions.
  3. While rice cooks, prepare kofta. Combine cilantro and next 9 ingredients (through lamb); shape into 12 oblong patties.
  4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  5. Add patties to pan; cook 10 minutes or until done, turning occasionally to brown on all sides.
  6. While kofta cooks, prepare sauce. Combine 1/2 cup yogurt and remaining ingredients.
  7. Serve sauce with kofta and rice.

Lamb Chops with Pistachio Gremolata Recipe

Lamb Chops with Pistachio Gremolata

Total Time: 18 Minutes
Servings: 4 (serving size: 2 lamb chops and about 1 tablespoon gremolata)

Ingredients:

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 8 (4-ounce) lamb loin chops, trimmed
  • Cooking spray
  • 2 tablespoons finely chopped pistachios
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons grated lemon rind
  • 1/8 teaspoon salt
  • 1 garlic clove, minced

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Combine first 5 ingredients; sprinkle evenly over both sides of lamb.
  2. Coat pan with cooking spray. Add lamb to pan; cook 4 minutes on each side or until desired degree of doneness.
  3. While lamb cooks, combine pistachios and the remaining ingredients; sprinkle over lamb.
  4. serve.

Halibut with Lemon-Fennel Salad Recipe

Halibut with Lemon-Fennel Salad

Preparation Time: 20 Minutes
Servings: 4 (serving size: 1 fillet and about 1/2 cup salad)

Ingredients:

  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 5 teaspoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 4 (6-ounce) halibut fillets
  • 2 cups thinly sliced fennel bulb (about 1 medium)
  • 1/4 cup thinly vertically sliced red onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon fresh thyme leaves

Procedure:

  1. Combine first 4 ingredients in a small bowl. Combine 1 1/2 teaspoons spice mixture, 2 teaspoons oil, and garlic in a small bowl; rub garlic mixture evenly over fish.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  3. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.
  4. Combine remaining 3/4 teaspoon spice mixture, remaining 2 teaspoons oil, fennel bulb, and remaining ingredients in a medium bowl, tossing well to coat.
  5. Serve salad with fish.

Chicken with Spinach and Feta Salad Recipe

Spinach, Chicken, and Feta Salad

Servings: 4 (serving size: 3 cups)

Ingredients:

  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 pound skinless, boneless chicken breast
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chopped red onion
  • 1 1/4 cups (1-inch) pieces yellow bell pepper
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1 (7-ounce) package prewashed baby spinach

Procedure:

  1. Combine the first 9 ingredients, stirring with a whisk.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  3. Sprinkle chicken with black pepper.
  4. Add chicken to pan; cook 4 minutes.
  5. Turn chicken.
  6. Add onion; cook 4 minutes or until chicken is done and onion is tender, stirring the onion frequently.
  7. Cut chicken into 1/2-inch-thick slices.
  8. Combine chicken, onion, bell pepper, cheese, chickpeas, and spinach in a large bowl.
  9. Drizzle vinaigrette over salad; toss gently to coat.
  10. serve

Super fast Kofte Recipe

Superfast Kofte

Ingredients:

  • 1/2 cup prechopped white onion
  • 1/3 cup dry breadcrumbs
  • 1/4 cup chopped fresh mint
  • 2 tablespoons tomato paste
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon ground allspice
  • 1 pound lean ground round
  • 1 large egg white, lightly beaten
  • Cooking spray
  • 8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
  • 4 (6-inch) pitas, split
  • 1/4 cup plain yogurt

Procedure:

  1. Preheat broiler.
  2. Combine first 12 ingredients in a large bowl; stir until just combined.
  3. Divide mixture into 8 equal portions; shape each portion into a (2-inch) patty. Place patties on a jelly-roll pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
  4. Place 1 tomato slice and 1 patty in each pita half; top each half with 1 1/2 teaspoons yogurt.
  5. serve.

Chicken Souvlaki Recipe

Chicken Souvlaki

Servings: 4 (serving size: 2 stuffed pita halves)

Ingredients:

  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/2 cup plain Greek-style yogurt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon extravirgin olive oil, divided
  • 1 1/4 teaspoons bottled minced garlic, divided
  • 1/2 teaspoon dried oregano
  • 2 cups sliced roasted skinless, boneless chicken breast
  • 4 (6-inch) pitas, cut in half
  • 1 cup shredded iceberg lettuce
  • 1/2 cup chopped peeled cucumber
  • 1/2 cup chopped plum tomato
  • 1/4 cup thinly sliced red onion

Procedure:

  1. Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.
  2. Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat.
  3. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds.
  4. Add chicken, and cook for 2 minutes or until thoroughly heated.
  5. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato.
  6. Divide onion evenly among pitas. Enjoy

Popiah Fresh Spring Roll Recipe

Popiah Fresh Spring Roll

Preparation: 30 min
Cooking Time: 1hr 20min
Total Time: 1hr 50 min

Ingredients:

  • 2 bangkwang (turnip), peeled and shredded
  • 1 carrot, peeled and shredded
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, chopped
  • 1 tablespoon soya sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 24 popiah skins
  • 24 lettuce leaves

Condiments:

  • chilli sauce
  • sweet soya sauce
  • minced garlic

Fixings:

  • 3 lap cheong, sliced
  • 300g cooked small prawns
  • 5 hard boiled eggs, chopped
  • 200g beansprouts, blanched
  • 50g ground roasted peanuts
  • 50g pork cracklings

Procedure:

  1. In a large wok, heat the oil and add the garlic. Cook until fragrant then add the bangkwang and carrots, Stir and cook until soft. Season with soya sauce, sugar and pepper.
  2. Place the filling mixture in a slow cooker and cook for 1 hour.
  3. To assemble the popiah, lay a lettuce leaf on a popiah skin and brush with 1 teaspoon of sweet soya sauce, chilli sauce to taste and some minced garlic. Put a spoonful of filling and garnish with fixings as desired. Wrap popiah and eat!

Make ahead! Everything can be made ahead and refrigerated so save yourself the stress and spread the work out over a couple of days!
Other ideas: Every family recipe is different: add tofu, cabbage, or three-layer pork.


Chicken and Vegetables Congee (Chok)

Chicken and Vegetables Congee (Chok)

Total time: 2 hrs 25 mins
Prep Time: 25 mins
Cooking Time: 2 hrs
Servings: 6

Ingredents:

  • 1 1/2 cups of washed rice
  • 8 cups of room temperature water
  • 6 large chicken thighs (can use any part of the chicken)
  • 1/2 cup dried scallops
  • 5 garlic cloves, skinned and crushed
  • 1 slice fresh ginger, thick, crushed (2cm) (optional)
  • 3 tablespoons oyster sauce
  • 2 tablespoons Chinese wine or 2 tablespoons sherry wine
  • 1 tablespoon soya sauce
  • 1 tablespoon white pepper or 1 tablespoon black pepper
  • 1 1/2 teaspoons sugar
  • 1 tablespoon low-sodium worcestershire sauce
  • 1 tablespoon sesame oil
  • 1 carrot (sliced about 1 cm in thickness)
  • 1 head broccoli (chopped up to bite size)
  • 2 eggs

Garnishing:

  • chopped green onion
  • chopped cilantro
  • 1 dash white pepper

Procedure:

  1. Cut the chicken thighs up into two inch lengths.
  2. Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
  3. Leave the chicken to marinate in the fridge for about 30 min or longer.
  4. (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
  5. Let this boil on a low heat for about 1 hour.
  6. (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn’t stick and burn at the bottom of the pot.
  7. NOTE: The congee is boiled at low heat, so that the congee will be smooth.
  8. NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
  9. Pour in the carrots, and allow the congee to continue simmering.
  10. Take the chicken out of the fridge, and pour it into the congee.
  11. (a fair bit of water would have disappeared by now; thus adding the chicken won’t cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
  12. Allow this to cook for about 15 minutes.
  13. Add the broccoli into the pot.
  14. Allow the congee to cook until you are happy with the thickness of the congee.
  15. Bring the congee to a boil, while continuously stirring it.
  16. Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
  17. Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
  18. Ladle into bowls, and garnish.
  19. Enjoy a bowl of smooth yummy congee.

Dinengdeng/ Inabraw Recipe

Dinengdeng also called inabraw is a dish of the Ilocano people Philippines, similar to Pinakbet . It is classified as a Bagoong soup based dish. Dinengdeng contains fewer vegetables and contains more bagoong soup base. This Ilocano food is full of vegetables like string beans, okra, squash, and ampalaya which is spiced up with red onions, tomatoes, jute leaves, root small amount of water together with their most popular ingredient: bagoong!

Dinengdeng / inabraw

Ingredients:

  • 1 cup pork liempo, sliced / grilled fish  (milk fish, tilapia, hito or dalag) is also a very good alternative
  • 2-3 spoonful of fish sauce (bagoong), or according to taste
  • 1 cup of water
  • 1 ampalaya, cut into 4
  • 5 pieces round eggplant
  • 4 pieces of tomatoes
  • 1 bundle of squash flower (bulkalak ng kalabasa)
  • 1 bundle of  sigarilyas
  • 1/2 cup of patani
  • 2 camote
  • 1 bundle spinach
  • 1 bundle saluyot or okra

Procedure:

  1. Bring the pork liempo to boil until tender and oily.  If using  fish, grill.  Set aside.
  2. Boil water and fish sauce (bagoong).
  3. Add  meat (or fish) and all the vegetables.
  4. Boil for 3 minutes.
  5. Serve hot with rice.

Tilmok or Pinangat Recipe

Tilmok or Pinangat

Tilmok ( Pinangat) is the Bicolano term for coconut meat. The other main ingredient of the dish is crab meat. The preparation of tilmok starts with the mixing of coconut meat and the crab meat together. Garnishing is added after the meats are mixed. The mixed “meats” are put inside banana leaves and then steamed. This delicious dish is popular among locals and even foreigners.

Ingredients:

  • ½ kg freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
  • 600g meat of young coconut (about 5 young coconuts), grated
  • 2 onions, chopped
  • 2 tbsp. grated ginger
  • 6 cloves garlic
  • Few pieces of chillies (I used 2 birds’ eye chillies and would have used more if not for the special request of the hubby not to make it super spicy)
  • 20 to 30 fresh taro leaves (should be intact with no holes)
  • kitchen string with which to tie each pinangat
  • 6 to 8 stalks of lemongrass (lower white portions only), smashed
  • 3 to 4 cups Pure coconut milk

For the sauce/ topping:

  • 2 cups thick coconut cream
  • 5 cloves garlic, finely chopped
  • 4 shallots, finely chopped
  • 2 stalks lemongrass (lower white stalks), sliced
  • salt to taste
  • 3 to 5 spring onions, finely chopped

Procedure:

  1. Combine the shrimp, grated young coconut, onion, ginger, garlic and chillies and chop them together using a large knife or cleaver until the mixture looks like cornmeal. I used the food processor for this task.
  2. Wrap 2 to 3 tablespoons of the mixture in two (overlapping) taro leaves and tie each with a kitchen string. I did not have kitchen string so I made use of the stalk of the taro leaves.
  3. Line a heavy-bottom pot with the smashed lemongrass and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
  4. Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinangat is done when the taro leaves are already soft or when all of the thin coconut milk has evaporated.
  5. While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and lemon grass. Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.To serve, arrange the pinangat in a wide platter and top with the sauce.

 


Bicol Ginataang Laing Recipe

Laing in  Bicol’s  is a vegetarian offering, cooked in coconut milk until reduced, and wrapped in gabi leaves. The dish is also very affordable and it can be seen in almost any carenderia (restaurant) in the region.

Bicol Ginataang Laing

Ingredients:

  • 25 pieces gabi (taro) leaves, dried and shredded
  • 1/2 kilo pork, diced
  • 1/4 cup shrimp bagoong
  • 5 cloves garlic, minced
  • red onions, chopped
  • 2 tablespoons ginger, minced
  • 1 cup coconut cream (katang gata)
  • 2 cups coconut milk (gata)
  • 1/2 teaspoon vetsin or monosodium glutamate (MSG) (optional)
  • 2 tablespoons of oil
  • 1 teaspoon salt


Procedure:

  1. In a casserole, saute’ garlic, ginger and onions then add the pork.
  2. Mix in the gabi leaves.
  3. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
  4. Add red hot chilies, bagoong, salt and MSG and simmer for another 5 minutes.
  5. Add the coconut cream and continue to simmer until oil comes out of the cream.
  6. Serve hot with plain white rice.
  7. Serve hot with rice

Cooking Tip: Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this dish.


Chicken Stir Fry with Asparagus and Cashews

Chicken Stir Fry with Asparagus and Cashews

Preparation: 20 minutes
Cooking:25 minutes
Servings: 4

Ingredients:

  • 1/2 cup raw cashews
  • 1 1/2 pounds skinless, boneless, boneless chicken breasts, cut into 1 1/2-inch pieces
  • 2 Tablespoons fish sauce
  • 2 Tablespoons vegetable oil
  • 1/2 cup low-sodium, fat-free chicken broth
  • 1 pound asparagus, sliced on the diagonal (1-inch thick)
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon freshly squeezed lime juice
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped chives
  • freshly ground black pepper

Procedure:

  1. Preheat oven to 350°F. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
  2. In a medium bowl, toss the chicken with 1 Tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cool over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
  3. Pour the chicken broth into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
  4. Add the remaining 1 Tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir fry with black pepper and serve right away with rice.

Chicken, Cashew and Spinach Stir-Fry Recipe

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.

Chicken, Cashew and Spinach Stir-Fry

Ingredients:

  • 1 pound skinless boneless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 red bell pepper, chopped
  • 4 cups of baby spinach leaves
  • 4 garlic cloves, finely chopped
  • 1 1/2 tablespoons finely chopped peeled fresh ginger
  • 1/4 teaspoon dried hot red-pepper flakes
  • 3/4 cup reduced-sodium chicken broth
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 teaspoons cornstarch1 teaspoon sugar
  • 1/2 cup salted roasted whole cashews

Procedure:

  1. Chop scallions, separating white and green parts.
  2. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper.
  3. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately.
  4. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes.
  5. Transfer to a plate with a slotted spoon.
  6. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
  7. Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes.
  8. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate. Serve with rice

Chicken and Cashew Nuts Stir Fried with Shrimps Recipe

Chicken and Cashew Nuts Stir Fried with Shrimps

Ingredients:

  • 10 big shrimps (cooked)
  • 1/2 cup baby corn (cut whichever way you like)
  • 1/2 cup sliced onion
  • 1/2 cup scallions (cut 1 inch)
  • 1/2 cup mushrooms ( cut half)
  • 1-2 red sweet peppers (sliced)
  • Fried cashew nuts as much as you like
  • 5 fried dry peppers
  • 1/2 cup sliced string bean
  • 1 minced coriander root
  • 1 tbsp minced garlic
  • 1 big tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 tbsp light soy sauce

Sauce: 2 servings

  • 2 Big tbsp. of palm sugar
  • 3 tbsp. concentrated tamarind juice
  • 3 tbsp. fish sauce
  • 2 tbsp. oyster sauce

Procedure:

  1. Heat the pan and add palm sugar, fish sauce, tamarind juice, oyster sauce and a little bit of water. Used medium or low heat to let the sauce boiled and get thick. Keep stirring.Make sure you dont burn the sauce.
  2. Now remove the sauce from the stove, put sauce 5 tbsp . Save the rest for next time use.
  3. Heat the pan and pour in 1 tbsp of vegetable oil, then add garlic and minced coriander root.
  4. When the garlic smells aromatic, add the vegetable that take more time to be cooked first- baby corn, mushroom.
  5. Add 5 tbsp of Pad Thai sauce. Then add the rest of the ingredients.
  6. Cook for 1-2 minutes. Add onion, sweet pepper, string bean, cooked shrimpsand scallion.
  7. Add fish sauce, oyster sauce, soy sauce. Quickly stir for 10-15 seconds.
  8. Turn off the stove. Don’t forget the cashew nuts!!!! Add them now and mix well!
  9. Serve with fragrant Jasmine rice

Stir-fried Prawns with Cashews Nuts Recipe

Stir-fried Prawns with Cashews Nuts Recipe

Stir-fried Prawns with Cashews Nuts

Ingredients:

  • 4 tbsp veggie or fish stock
  • 2 tbsp groundnut oil
  • 2 cm piece of fresh ginger, peeled & sliced
  • 2 garlic cloves, chopped
  • 4 spring onions, thinly sliced, include both white and green parts
  • 10 pre-cooked jumbo prawns or raw jumbo prawns peeled and de-veined
  • 3 sticks celery, trimmed & thinly sliced on the diagonal
  • 1/2 tsp chili flakes
  • salt & ground white pepper to taste
  • 1 tsp Shaoxing rice wine or dry sherry
  • 1 1/2 tsp light soy sauce
  • 1 tsp fish sauce
  • pinch of sugar
  • 100g cashew nuts (3/4 cup), unsalted
  • 1 heaped tsp cornflour mixed with a little cold water
  • 1 tsp sesame oil

Procedure:

  1. Heat the oil in a wok or frying pan over high heat.
  2. Add ginger, garlic and spring onions and cook for 1 minute or until the garlic has softened and the ginger aromatic.
  3. If using raw prawns, add to wok/frying pan and cook for 1 minute then add celery and chili flakes.
  4. If using pre-cooked prawns, cook celery and chili flakes for 2 minutes then add prawns. (The original recipe calls for raw prawns but I used pre-cooked since that was what’s available at the grocery store, thankfully it didn’t detract from the flavor and took less time to prepare/cook.)
  5. Add the 4 tablespoons of stock and season with salt and pepper.  Add the Shaoxing rice wine, soy sauce and fish sauce. Taste, and if the mixture is too salty add a pinch of sugar.
  6. Add the cashews and cornflour mixture (to slightly thicken the dish).
  7. Drizzle with sesame oil and serve with rice.

Shrimps Cashew and Broccoli Stir Fry Recipe

Shrimps Cashew and Broccoli Stir Fry

Ingredients:

  • 400g shrimps, peeled and deveined
  • 1 large head broccoli, cut into florets
  • 1 cup cashews
  • 1 white onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ginger paste
  • 3 tbsp Chinese cooking wine
  • 1 cup chicken stock
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • salt
  • freshly ground black pepper
  • peanut oil

Procedure:

  1. Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables crisp and vibrant.
  2. Heat peanut oil in a wok then add shrimp, garlic, ginger and onions, stir fry until shrimps turn pink. Using a slotted spoon remove shrimps then set aside.
  3. Add broccoli and cashews then stir fry for 30 seconds in high heat, mix chicken stock, Chinese cooking wine and cornstarch in a separate container until free of lumps then pour into the wok. Bring to a rapid boil until sauce thickens.
  4. Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.

Serrano Wrapped Fish Crispy Potato Hash Recipe

This delicious and nutritious recipe can be made with sustainable white fish or boneless, skinless chicken thighs, and it’s easy to prepare!

Serrano Wrapped Fish Crispy Potato Hash

Total Time: 45 minutes
Servings: 4

Ingredients:

  • 4 pieces thick cod or other sustainable white fish (8 ounces each)
  • Salt and pepper
  • Granulated onion
  • Paprika or smoked paprika
  • Parsley and thyme, minced
  • Lemon zest
  • 8 thin slices Serrano ham
  • 5 tablespoons olive oil, divided
  • 16 small white or gold potatoes (about 1 1/4-1 1/2 pounds), halved and chopped
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 serrano peppers, finely chopped
  • 4 cloves garlic, sliced
  • 1 tablespoon tomato paste
  • 1/2 cup chicken stock
  • A handful of flat leaf parsley, chopped
  • Lemon wedges

Procedure:

  1. Pre-heat the oven to 350°F.
  2. Season the fish with salt, pepper, the granulated onion, paprika, minced parsley, thyme and the lemon zest. Wrap each piece in two slices of ham that are slightly overlapping to cover the fish.
  3. Heat 4 tablespoons olive oil, four turns of the pan, in a cast iron or other skillet over medium to medium-high heat. Season the potatoes with salt and pepper and lightly brown for 10 minutes, turning occasionally.
  4. Add the onion, celery, pepper and garlic and cook to soften, 10 minutes more. Add the tomato paste and stir, then add the stock to loosen the pan bits. Toss with a handful of parsley.
  5. Meanwhile, heat the remaining tablespoon of oil in a medium, nonstick skillet over medium-high heat.
  6. Add the fish and crisp the ham, 2 minutes on each side, then transfer to the oven and cook through, 8-10 minutes more.
  7. Douse with lemon juice and serve with the hash alongside.

Stir Fried Chinese Vegetables Recipe

Stir Fried Chinese Vegetables

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4 to 6

Ingredients:

  • 4 tablespoons peanut oil or vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon crushed red chili flakes
  • 1/2 red onion, trimmed and cut into 4 wedges, layers separated
  • 2 heads baby bok choy, trimmed, cut lengthwise in quarters
  • 1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces
  • 1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
  • 6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
  • 1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
  • 2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
  • 1 tablespoon soy sauce
  • 1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
  • 2 teaspoons toasted sesame seeds

Procedure:

  1. Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
  2. Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
  3. Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
  4. Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
  5. Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics.
  6. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more.
  7. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
  8. Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.

Pinakbet Recipe

Pinakbit

Pinakbit

Ingredients:

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves
  • 1/2 pound pork loin, chopped
  • 1/2 pound peeled and deveined prawns
  • salt and pepper to taste
  • tomato, chopped
  • zucchini, seeded and cut into bite-size pieces
  • 1/4 pound fresh okra, ends trimmed
  • 1/4 pound fresh green beans, trimmed
  • 1/4 pound eggplant, cut into bite-size pieces
  • 1 small bitter melon, cut into bite-size pieces

Procedure:

  1. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes.
  2. Stir in the pork and cook until completely browned, 5 to 7 minutes.
  3. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes.
  4. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more.
  5. Serve hot and enjoy!

Bulalo Pinoy Recipe

Bulalo Pinoy Recipe

Bulalo Pinoy

Bulalo is a beef dish that is made out of beef shanks, marrow bones and assortment of vegetables and spices. What makes this dish special is that is has a very satisfying and rich-flavored broth. This broth is produced when the beef shanks and marrow bones are boiled to perfection, until the fat and collagen of the beef meat and bones melted and mixed with the flavors of vegetables and spices.

Servings: 4

Ingredients:

  • 2 lbs beef shank
  • ½ pc small cabbage, whole leaf individually detached
  • 1 small bundle Pechay
  • 3 pcs Corn, each cut into 3 parts
  • 2 tbsp Whole pepper corn
  • 1/2 cup Green onions
  • 1 medium sized onion
  • 34 ounces water
  • 2 tbsp fish sauce (optional)

Procedure:

  1. In a big cooking pot, pour in water and bring to a boil
  2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
  3. Add the corn and simmer for another 10 minutes
  4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
  5. Serve hot. Share and Enjoy!