Food Recipe Notebook

INGREDIENTS: 1 medium bok choy, diced, whites and greens separated ½ diced yellow onion ½ red bell pepper, sliced ½ cup sliced carrots ¾ cup string beans ¾ cup broccoli, chopped 12 ounces boneless skinless chicken breasts, cubed 1 cup kale, chopped 2 teaspoons garlic, mined 1 teaspoon red pepper flakes ¼ cup basil, shredded peanut oil, for stir frying ½ cup toasted almond slices Sauce 1: 2 Tablespoons fish sauce 2 teaspoons sugar 2 Tablespoons Soy Sauce (consider using low-sodium)  Sauce 2: 2 Tablespoons oyster sauce 4 Tablespoons water 1 teaspoon chili paste  Sauce 3: 1 teaspoon cornstarch 2 Tablespoons water Thai Basil Chicken Stir Fry Recipe HOW TO COOK: 1. Heat the oil in a large pan or wok over medium heat. Add the onions, peppers, carrots, broccoli, string beans, and white part of boy choy until tender. Add the kale and reduce heat to low.  2. In another pan, cook the chicken, garlic, and r...

INGREDIENTS 1 (4-pound) slab Smithfield® Extra Tender St. Louis Style Ribs For the rub: 2 tablespoons garlic powder 2 teaspoons ground ginger 2 teaspoons onion powder 1 teaspoon kosher salt 1 teaspoon fresh ground black pepper For the honey soy sauce: ½ cup soy sauce ⅓ cup honey 1 tablespoon fresh minced garlic ½ teaspoon ground ginger Pinch of cayenne pepper Garnishes: Optional sliced green onions and sesame seeds. HOW TO COOK: 1. Prepare the rub by stirring rub ingredients together in a small bowl. Set aside. 2. Rinse ribs and pat dry. Remove the membrane from the back of the slab by slicing into it with a butter knife and pulling to remove (hint: using a paper towel to grab onto the membrane will keep it from slipping your grip). 3. Cut slab into 6-7 rib sections and rub generously with rub. Place on a baking sheet and cover tightly with plastic wrap.  4. Refrigerate for 1 hour. 5. Prepare honey soy sauce by whisking...

INGREDIENTS: • 1 kg Chuck Steak cut into strips • 1/2 cup Cornflour • Vegetable Oil for deep frying • White Long Grain Rice to serve Mongolian Sauce • 2 tbsp Vegetable Oil • 1 tbsp Ground Ginger • 1 tbsp Garlic minced • 1/2 cup Soy Sauce • 1/2 cup Rice Wine Vinegar • 1/2 cup water • 1 tsp Hoisin Sauce • 1/2 cup Brown Sugar • 1 tsp Cornflour mix with 3 tbsp water • 1 tsp Chilli Flakes • 1/2 cup Spring Onions sliced about 1cm in length HOW TO COOK: 1. In a large bowl add 1/2 cup cornflour. 2. Add beef strips and toss to cover completely with cornflour. 3. Heat vegetable oil in a wok on medium heat. 4. In batches deep fry beef in the oil for 4-5 minutes until browned. Set aside. Once complete remove oil from wok. 5. Add 2 tbsp vegetable oil to wok and heat on high heat. 6. Add garlic and ginger and cook while stirring for 30 seconds. 7. Add soy sauce, rice wine vinegar, water and hoisin sauce. Stir through and brin...

INGREDIENTS: 2 lbs party wings 1 tbs baking powder ½ tsp salt ¼ cup IPA beer 4 tbs melted butter ¼ cup Sriracha 1 tbs honey 1 tbs cornstarch HOW TO COOK: 1. Preheat oven to 250. 2. Add the wings to a large bowl. Sprinkle with baking powder and salt, toss to coat. 3. Place a wire rack over a baking sheet, brush with oil or spray with cooking spray. 4. Place the wings on the wire rack. 5. Bake in the lower section of the oven for 30 minutes. Move to the upper 1/3 of the oven, increase oven temperature to 425. Bake for 35-45 minutes or until golden brown. 6. In a large bowl stir together the beer, melted butter, sriracha, honey and cornstarch. 7. Toss the wings in the sauce, serve warm. Source: The Beer Ones

INGREDIENTS: 2-3pcs of sayote, cut into cubes or small wedges 1 large carrot, cubed 1/4kg ground pork **you can use shrimps also if you want to =) 1pc onion, minced 4 cloves garlic, minced 2pcs tomatoes, minced 1 small pack of seasoning granules *optional 2T fish sauce salt and ground black pepper, to taste 2cups water oil or butter, for sauteeing HOW TO COOK: 1. Saute the onion, garlic and tomatoes. 2. Add the pork. Skim off the excess oil if possible. 3. Add the sayote and carrots, stir-frying for about 2-3minutes. 4. Sprinkle the seasoning granules, if using.  5. Pour the water and simmer until the vegetables are crisp but tender. 6. Season with salt, ground black pepper and fish sauce. Source: The (Mis)Adventures Of Superboink

INGREDIENTS: 2 to 3 tablespoons cooking oil 1 medium onion, peeled and thinly sliced 1 tablespoon minced garlic 200 grams Pork kasim, cubed 200 grams chicken liver, cubed (optional) 1 dozen Quail eggs, boiled and shelled 2 cups of water 1 medium Carrot, sliced diagonally 1 medium Chayote, sliced diagonally 12 pieces Young corn, sliced diagonally 1 Cauliflower, cut the florets only 1 Brocolli, cut the florets only 1 medium Pechay Baguio, sliced 2 stalks of Celery, sliced diagonally 100 grams Snow peas 100 grams Green or Red Bell pepper, cubed Sauce: 1 teaspoon soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame seed oil (optional) 1 teaspoon cornstarch, dissolved on 2 tablespoons water Salt and pepper to taste HOW TO COOK: 1. Saute the garlic and onion. 2. Add the pork and saute for 1 minute or until the redness of pork is gone. 3. Add the chicken liver and quail eggs. Let it cook for a minute or two. 4. Pour i...

INGREDIENTS: 5 pounds chicken wings, tips removed, drumettes and flats separated 1 can Coca-Cola 1 cup ketchup 1 cup brown sugar 2 tablespoon soy sauce 2 tablespoon Worcestershire sauce 2 tablespoon Sriracha 1 teaspoon paprika HOW TO COOK: 1. Heat oven to 400°F. Line two large baking sheets with a wire rack. Divide wings between prepared racks and spread out in a single layer. 2. Bake until wings are cooked through and skin is crispy, about about 45-50 minutes.  3. Remove from oven and transfer wings to a plate. Prepare baking sheets once more by lining both baking sheets with foil and wire rack on top; set aside to prepare sauce. 4. Place remaining ingredients in a large saucepan over medium high heat and bring to a boil, lower heat and let simmer until slightly reduced and thick, about  5-7 minutes.  5. Toss wings in sauce. Evenly divide and place wings in a single layer on rack.  6. Bake until glaze is glossy and li...

INGREDIENTS: 3 lbs /1.5 kilos pieces of Chicken (or one whole chicken, cut-up) or a combo of Chicken and Pork 1/2 cup white Vinegar 1/3 cup Water 1/3 (up to 1/2) cup Soy Sauce 1 Whole Garlic, cloves separated, crushed, but left unpeeled 2 teaspoons whole Black Peppercorns 3 Bay leaves 1 Tablespoon brown Sugar (optional) HOW TO COOK: 1. Place the meat and the rest of the ingredients in a large pan like a Dutch oven. You can also marinate the meat overnight prior to cooking. 2. Using medium heat, bring to a boil. Adjust the heat to the lowest setting and cook uncovered for 20 minutes. This helps mellow the taste of the vinegar. 3. Cover and then continue to simmer on low until the chicken (and pork) pieces are tender about 30-40 minutes. When the meat is already tender, sprinkle the brown sugar on top. Gently stir to allow sugar to be absorbed by the meat. Cover and cook for another 2-3 minutes. This will not really sweeten the adobo but just help e...

INGREDIENTS: 2 1⁄2lbs chicken legs 1 2⁄3tablespoons olive oil (to help it stop sticking to the pan) 1⁄2cup soy sauce 1 2⁄3tablespoons ketchup 3⁄4cup honey 2 -3garlic cloves, minced salt and pepper HOW TO COOK: 1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. 2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. 3. Pour over the chicken. 4. Bake in preheated oven for one hour, or until sauce is caramelized. 5. Could also use wings or pork ribs. Source: Food

INGREDIENTS: 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick Kosher salt and freshly ground black pepper, to taste 2 tablespoons unsalted butter FOR THE SWEET AND SOUR GLAZE 1/4 cup balsamic vinegar 3 tablespoons honey 2 cloves garlic minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme Pinch of crushed red pepper flakes, optional Kosher salt and freshly ground black pepper, to taste HOW TO COOK: 1. Preheat oven to 400 degrees F. 2. Season pork chops with salt and pepper, to taste. 3. Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes. 4. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.* 5. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over med...

SERVES 4 to 6 PREP TIME 20 minutes COOKING TIME 2 to 3 hours INGREDIENTS 1 kilo beef shank with bone marrow 1 onion,quartered 1 cup leeks,sliced  10 cloves garlic,smashed 4 pieces lemongrass (white part only),smashed 1 (1-inch) piece ginger,peeled water,enough to cover the beef 2 pieces corn, halved  1 cup bamboo shoots 2 knorr beef cubes 1 potato, halved 2 bunches pechay 1 cabbage, quartered salt & pepper, to taste HOW TO COOK: 1. Boil the beef shanks in a pot filled with water for 5 minutes.Strain the water from the beef and throw away the water.Set beef aside. 2.Sautè onions, leeks, garlic, lemongrass, and ginger in a casserole. 3. Add the beef shanks and enough water to cover. Add the corn and bamboo shoots. Simmer for 2 to 3 hours or until the beef is tender. 4. When beef is tender, strain the broth. Return the broth to the casserole and add the beef cube,...

SERVES 4 INGREDIENTS 1 celery stalk, trimmed and finely chopped 1 onion, peeled and chopped 1 small leek, trimmed and chopped 10 black peppercorns 1 x 550 g / 1 1/4 lb live lobster 25 g/1 oz. butter 75 g/3 oz. raw prawns, peeled and finely chopped 6 tbsp. fish stock 50 g/2 oz fresh root ginger, peeled and cut into matchsticks 2 shallots, peeled and finely chopped 1 tsp. green peppercorns, drained and crushed 2 tbsp. oyster sauce freshly ground pepper 1/4 tsp. cornflour sprigs fresh coriander, to garnish freshly cooked Thai fragrant rice and mixed shredded leek, celery and red chilli, to serve HOW TO COOK 1. Place the celery, onion and leek in a large saucepan with the black peppercorns. Pour in 2 litres/ 3 1/2 pints of hot water, bring to the boil and boil for 5 minutes, then immerse the lobster and boil for a further 8 minutes. 2. Remove the lobster. When cool enough to handle, sit on its back. Using a sharp knife, halve the lob...

SERVES 4 to 6 PREPARATION TIME 20 minutes COOKING TIME 1 1/2 hours INGREDIENTS *1 kilo baby back ribs (American ribs) *1 cup chopped white onions *1/2 cup sugar, plus more according to preference *1/2 cup tomato ketchup *1 tsp. iodized salt *1 tsp. black ground pepper *1 tbsp. Knorr liquid seasoning *3 tbsp. soy sauce *1tbsp. vinegar *1 tbsp. all spice *5 cups water, or more as needed *creamy coleslaw, to serve PROCEDURE 1. Place baby back ribs in a large casserole. 2. Mix all remaining ingredients together in a bowl. Add mixture to the casserole and simmer over low heat for 1 1/2 hours or until ribs are tender. If needed, add more water to cover the ribs. 3. Remove ribs from the casserole and grill over charcoal or an electric grill for 1 minute on each side. 4. Bring sauce to a boil for 15 minutes or until it thickens. Strain sauce and brush all over the ribs. Serve with buttered corn and creamy coleslaw on the ...

SERVES 4 to 6 PREPARATION TIME 15 minutes COOKING TIME 15 minutes INGREDIENTS *1 head broccoli, cut into florets *1/2 cup sliced shiitake mushrooms (optional) *500 grams beef tenderloin, sliced in thin strips *3 tsp. cornstarch, divided *1 tbsp. Chinese cooking wine *1 tbsp. sugar *2 tbsp. oyster sauce *1 tsp. soy sauce *1 cup chicken stock (1 cup water plus 1/2 Knorr chicken cube) *cooking oil for stir frying *1/4 cup chopped garlic *salt and freshly ground black pepper, to taste PROCEDURE 1. Add 1 tablespoon oil and a pinch of salt to a pot of boiling water. Add broccoli and cook for 1 to 2 minutes. Drain and set aside. 2. Combine beef and 1 teaspoon cornstarch, Chinese cooking wine, and sugar in a bowl. Set aside. 3. Heat wok over high heat and add oil. Sautè garlic until light brown. Add the beef with marinade, mushrooms and quickly stir-fry over heat. Add oyster sauce mixture and bring to a boil. Adjust seasoning with...

SERVES 4 to 6 PREPARATION TIME 20 minutes COOKING TIME 15 minutes INGREDIENTS *1 1/2 tbsp. green curry paste (add more if you want it spicy) *1 cup canned coconut cream *500 grams skinless and boneless chicken breasts, sliced into trips *6 kaffir lime leaves (dried or fresh), torn *4 round eggplants, sliced into quarters *1 1/2 tbsp. palm sugar or 1 tbsp. white sugar *2 tbsp. Thai fish sauce *1 cup coconut milk *2 tsp. cornstarch dissolved in 2 tsp. water *1/2 cup fresh basil leaves *1 tbsp. cooking oil *steamed rice, to serve PROCEDURE 1. Heat a little oil in a saucepan and sautè green curry paste. 2. Add 2 tablespoons coconut cream; mix well. Pour remaining coconut cream and bring to boil. 3. Add the chicken, kaffir leaves, and eggplant. Cook until eggplant is soft. Add the sugar and fish sauce; cook for 1 minute or until fragrant. 4. Add the coconut milk. For a thicker sauce, add cornstarch dissolved in water. Simmer until thick. 5. Add fresh basil leaves a...

SERVES 6 TO 8 PREPARATION TIME 30 minutes COOKING TIME 15 minutes INGREDIENTS *1/2 cup cream cheese, at room temperature *1/4 cup unsalted butter, room temperature *1 medium clover garlic, finely grated *1/4 tsp. dried oregano *1/4 dried thyme *1/4 tsp dried dill *1 tbsp. finely chopped fresh flat leaf-parsley *salt, to taste *500 grams large tiger prawns PROCEDURE 1. Make the boursin: Using a spatula or a handheld mixer, cream together cream cheese and butter in a medium bowl. Add garlic and herbs; mix until thoroughly combined. Season to taste with salt. Transfer to an airtight container. Refrigerate for several hours, preferably overnight. 2. Preheat over 350F (180C). 3. Butterfly thr prawns from the back. Transfer to a baking sheet and spread some boursin on each prawn. 4. Bake in the preheated oven for 5 minutes and broil for another 5 minutes until the boursin turns golden brown. Source : This Baked Prawn with "B...