Food Recipe Notebook

INGREDIENTS: Pork belly - 400 g. Vinegar, white - 9 tbsp Sea Salt - 2 tsp Garlic, crushed - 7 cloves Bay leaves - 2 pcs Vegetable oil - 1 tbsp or less Water - enough to cover the pork cooking oil HOW TO COOK: 1. Braise pork in oil until it turned light brown 2. Mix the rest of the ingredients together in a pressure cooker and cook it for 8 minutes timing it from the moment the pressure cooker whistle. 3. Transfer it into a non-stick wok or pan. let it simmer until all the liquid evaporated leaving only the juices and oil of the pork.  4. Fry the pork in its own oil until it turned brown. Source: Lutuing Bahay

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 1⁄2 lbs torn/shredded leftover turkey meat 8 cups turkey broth or 8 cups chicken broth 1 cup water 1 1⁄2 cups canola oil 1 1⁄2 cups flour 2 cups chopped yellow onions 1 cup chopped green bell pepper 1 cup chopped celery 1⁄2 lb smoked sausage, finely chopped (I use food processor) 1 lb smoked sausage, sliced 1/4 inch thick 1 tablespoon salt 1 teaspoon cayenne pepper (or a little more if you like) 2 tablespoons chopped green onions (green part only) 2 tablespoons chopped fresh parsley leaves HOW TO COOK: 1. Make the roux. 2. In a large Dutch oven, over medium heat, combine the oil and flour. 3. Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes. 4. Add all the chopped veggies to the roux, along with the chopped sausage. 5. Cook, stirring occasionally, until the veggies are very soft, about 10 minutes. 6. Add the salt and cayenne pepper. 7. Add the broth and water, combining wel...

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: For The Steak: 1 tbs unsalted butter 4, 6 oz Steaks Salt and pepper for seasoning For the Mushroom Sauce: 3 tbs butter 1/4 cup shallots, chopped 4 cloves of garlic, minced 4 cups Crimini mushrooms, sliced 2 tbs olive oil (if necessary) 12 ounces Stout Beer 1/2 tsp salt 1 tsp sugar 1 tbs balsamic vinegar HOW TO COOK: 1. Preheat oven to 350. 2. In a pan over medium heat, melt 3 tbs butter. Add the shallots and cook until transparent, about 3 minutes. Add the garlic and stir. Add the mushrooms and cook until the mushrooms are soft and dark brown, about 5 minutes. Add the olive oil if the pan starts to get dry. If you add the beer before the mushrooms are cooked through, they will absorb too much of the beer flavor. 3. Reduce heat to medium and add the beer and allow to cook until reduce by more than half, about 10 minutes. Stir occasionally. You can cook the steaks while the sauce is reducing (see below). 4. Once th...

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: green onions 3/4 c soy sauce 3/4 c vinegar 3-4 pieces of star anise 3/4 c brown or white sugar 4-5 cups of water (you may add more if the pork in not yet tender) bok-choy for garnishing HOW TO COOK: Rub green onions onto the pork butt. Heat 2 tbsps of cooking oil on a skillet. Brown all sides of the pork. Set aside. Caramelize sugar in another pot. Add all the ingredients except the bok choy. Let it boil. Put the pork butt in. Reduce heat when the pot is boiling and cook until the meat is tender. It usually takes 2-3 hours before the meat is tender and for it to have the melt-in-your mouth softness. Steam the Bok-choy and use it to garnish the Pata-tim. Have a cup of steamed white rice and you are ready to enjoy the melt-in-your mouth goodness of Pata-Tim. Happy cooking! You could serve the whole thing and carve it on the dinner table. The meat is so tender it will literally fall off the bone. Source: Foodipino