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.
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.
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.
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.
Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.
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.
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.
Spoon about 3 tablespoons chicken mixture onto each cabbage leaf. Serve with lime wedges, if desired.
Chicken Scallopine and Morels and Spring Vegetables
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
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.
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.
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.
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.
Stir until the butter melts. Stir in juice and green onions. Garnish with the lime wedges, if desired.
1 to 3 drained canned chipotle chiles in adobo sauce, chopped
10 (8-inch) fat-free flour tortillas
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
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.
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.
Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well.
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.
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.
Combine first 12 ingredients in a large bowl; stir until just combined.
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.
Place 1 tomato slice and 1 patty in each pita half; top each half with 1 1/2 teaspoons yogurt.
Preparation: 30 min Cooking Time: 1hr 20min Total Time: 1hr 50 min
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
sweet soya sauce
3 lap cheong, sliced
300g cooked small prawns
5 hard boiled eggs, chopped
200g beansprouts, blanched
50g ground roasted peanuts
50g pork cracklings
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.
Place the filling mixture in a slow cooker and cook for 1 hour.
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.
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
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
1 bundle spinach
1 bundle saluyot or okra
Bring the pork liempo to boil until tender and oily. If using fish, grill. Set aside.
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.
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
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.
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.
Line a heavy-bottom pot with the smashed lemongrass and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
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.
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.
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
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
In a casserole, saute’ garlic, ginger and onions then add the pork.
Mix in the gabi leaves.
Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
Add red hot chilies, bagoong, salt and MSG and simmer for another 5 minutes.
Add the coconut cream and continue to simmer until oil comes out of the cream.
Serve hot with plain white rice.
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.
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
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.
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.
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.
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.
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.
Now remove the sauce from the stove, put sauce 5 tbsp . Save the rest for next time use.
Heat the pan and pour in 1 tbsp of vegetable oil, then add garlic and minced coriander root.
When the garlic smells aromatic, add the vegetable that take more time to be cooked first- baby corn, mushroom.
Add 5 tbsp of Pad Thai sauce. Then add the rest of the ingredients.
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
Heat the oil in a wok or frying pan over high heat.
Add ginger, garlic and spring onions and cook for 1 minute or until the garlic has softened and the ginger aromatic.
If using raw prawns, add to wok/frying pan and cook for 1 minute then add celery and chili flakes.
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.)
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.
Add the cashews and cornflour mixture (to slightly thicken the dish).
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.
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.
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.
Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.
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
4 pieces thick cod or other sustainable white fish (8 ounces each)
Salt and pepper
Paprika or smoked paprika
Parsley and thyme, minced
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
Pre-heat the oven to 350°F.
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.
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.
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.
Meanwhile, heat the remaining tablespoon of oil in a medium, nonstick skillet over medium-high heat.
Add the fish and crisp the ham, 2 minutes on each side, then transfer to the oven and cook through, 8-10 minutes more.
Douse with lemon juice and serve with the hash alongside.
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
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.
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.
Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
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.
Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics.
Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more.
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.
Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.
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.
Stir in the pork and cook until completely browned, 5 to 7 minutes.
Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes.
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.
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.
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)
In a big cooking pot, pour in water and bring to a boil
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.
Add the corn and simmer for another 10 minutes
Add the fish sauce,cabbage, pechay, and green onion (onion leeks)