Food Recipe Notebook

INGREDIENTS: 1 lb firm fried tofu, cubed (it should be crisp outside but soft inside) 1/3 cup vegetable stock (chicken or beef stock can also be used) 2 teaspoons cooking rice wine1 teaspoon sesame oil 3 teaspoons soy sauce2 cloves garlic, minced 2 teaspoons cornstarch1 thumb ginger, minced 2 tablespoons salted black beans (tausi), rinsed and chopped 6 green onions (or leeks), sliced in 2 inch length 1/2 cup red bell pepper, diced2 cups bok choy, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons cooking oil HOW TO COOK: 1. In a bowl, combine vegetable stock, cornstarch, sesame oil, cooking rice wine, soy sauce, salt, and ground  black pepper.  2. Stir until every is well incorporated and set aside. 3. Heat a pan and pour-in cooking oil. 4. When the oil is hot enough, sautE the garlic and ginger. 5. Add the black beans and chef for a minute. 6. Add the red bell pepper and chef for another minute. ...

INGREDIENTS: 250 g. Pork Lomo (strips) 100 g. Baguio Beans (diagonally sliced) 100 g. Sitsaro 100 g. Cauliflower (sliced) 1 pc. Medium Carrot (diced) 1 pc. Medium Red Bellpepper (sliced into squares) 2 stalks Celery (sliced into small parts) 1 pc Medium Onion(minced) 2 cloves Garlic (minced) 60 g. Knorr NIDO Oriental Style Real Chinese Soup 1 pc. Medium Egg 6-8 cups Water 1-2 tbs. Cooking Oil 1 tbs. Fish Sauce (Patis) powdered black pepper (optional) 1 dozen Quail Eggs(boiled & peeled) HOW TO COOK: 1. In a mixing bowl, dissolve Knorr NIDO Oriental Style Real Chinese Soup in 3 cups of water. Set aside. 2. In a sauce pan, preheat oil and sauté garlic, onion, pork & carrot. 3. Add 3 cups water and bring to boil. 4. Add Knorr mixture & simmer for 2 min. with constant stirring over low-medium flame. 5. Add remaining ingredients except the medium egg and quail eggs. 6. Simmer for another 2 min. with constant stirr...

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: 1 tablespoon olive oil Coupons 2 cloves garlic, minced 5 oz baby spinach 1 tablespoons white whole wheat flour 3/4 tsp onion powder 1/4 tsp nutmeg 1/8 tsp black pepper Pinch salt Pinch red pepper flakes 2 1/2 cups low sodium chicken broth (or 2 1/2 cups water plus 2.5 tsp Better than Bouillon) 1 cup unsweetened almond milk 4 small yellow potatoes 1/4 cup feta cheese 1 head broccoli, chopped into pieces 1 1/2 cup sharp cheddar cheese HOW TO MAKE: 1. Pour olive oil in large soup pot over medium heat. Once warmed, add in garlic and stir for 30 seconds. 2. Add spinach, flour, and seasonings to pot. Stir another 30 seconds. 3. Pour in broth, milk, and diced potatoes. Bring to a boil then reduce heat to medium-low, cover, and simmer for 10-15 minutes until potatoes are soft. 4. Next add in feta cheese and broccoli. Stir to combine then continue to cook (uncovered) for another 5-10 minutes, or until broccoli is soft. Taste and adjust seasonings to tas...

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: For the Pork Bulgogi: 1 lb pork tenderloin ¼ cup low-sodium soy sauce 1 Tbsp sesame oil 1 Tbsp light brown sugar 3 cloves garlic, minced 1 Tbsp chopped fresh ginger (or 2 tsp dry ground ginger) 3 tsp crushed red pepper flakes, or more if you like a spice! 2 green onions, chopped, divided 2 tbsp vegetable oil, for cooking meat  For the Bulgogi Bowls: 1 recipe Kimchi Fried Rice (see tips below if you want to make this in advance)] 2 1/2 cups chopped spring green mix lettuce 1 red or yellow bell pepper, sliced long and thin 4 eggs Sriracha hot sauce, for topping (optional) HOW TO COOK: 1. Slice the pork tenderloin into very thin slices and place the meat in a large ziplock bag. Set aside. 2. In a bowl whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, red pepper flakes and one chopped green onion (reserve the remaining chopped green onion for garnish on the bowls).  3. Pour the marinade ...

INGREDIENTS: 2 lbs. Brussels sprouts 3 oz. cooked pancetta or cooked bacon 15 leaves Italian parsley 2 tablespoons olive oil Dressing: 1 teaspoon lemon juice 1 teaspoon mustard ½ shallot ¼ cup honey ½ cup salad oil Sea salt HOW TO PREPARE: For the Dressing: 1.Combine all the ingredients into a bowl except the oil. 2. Mix with a whisk or a stick blender. 3. Slowly add the oil while the blender is going. 4. Season with salt to your taste. For the Sprouts: 1. Place a large pot of water on the stove and bring to a boil (make sure that the pot filled with water will have enough room for the Brussels sprouts to float around freely). 2. Add in more sea salt than you think you need, this will help to flavor the Brussels sprouts as well as help to retain the bright green color. 3. Trim the bottom of the Brussels sprouts to remove the hard stem. 4. Cut the Brussels sprouts in half from top to bottom. 5. Place the Br...

INGREDIENTS: 2 small brown onions 1 small head/200 grams broccoli 1/2 cup jasmine rice, cooked and cooled 1/3 cup toasted cashews Sunflower oil, to cook Sauce: 2 tbsps tamari 1 tbsp water 1 tsp brown rice syrup 1 tsp sesame oil 1 tsp rice wine vinegar 1 tsp red miso paste 1/2 tsp red chilli flakes 1/2 tsp grated ginger HOW TO COOK: 1. Start off by preparing the sauce. In a jar or bowl whisk together all of the ingredients until fully combined. Set aside. 2. Peel and halve the onions, then thinly slice. Chop the broccoli into tall thin florets, cutting any remaining stem into thin strips. 3. Heat a generous splash of sunflower oil in a wok over a medium-high heat. When the oil is good and hot, throw the onion in. Cook the onion for some 6 – 8 minutes, or until they are softened (toss regularly or stir with a wooden spoon/spatula). 4. Add the broccoli and continue to cook, tossing regularly, for another 4 – 5 minutes. At this point throw in the cooled rice a...

INGREDIENTS: 2 medium sized eggplants 2-3 cloves of garlic, crushed 1 cup Sweet and Chili sauce Salt and pepper 1/4 bunch parsley, chopped oil for frying HOW TO COOK: 1. Peel off strips of the eggplant’s skin so that only about half of the skin is left on. Cut them into 2 inch strips about 1/2 inch thick. 2. Pour some frying oil into deep frying pan; heat on high heat. (to test if the oil is ready, drop little eggplant piece into the oil, and if it starts bubbling, the oil is ready for frying). Carefully place 1/4 of the eggplants into the hot frying pan. (you will fry all the eggplants in four batches). Fry until eggplants are golden brown on each side. 3. Take out the eggplants and place them on a plate covered with pepper towel. Sprinkle with salt, pepper and some crushed garlic. Finish frying all the eggplants. 4. Get a platter or smaller casserole dish and pour 2-3 tablespoons of sweet and chili sauce at the bottom of the dish. Then arrange ...

INGREDIENTS: 3 chayote - skin peels off, seed in the middle removed and then chopped 1 onion chopped 3 garlic pods chopped ½ inch piece of ginger chopped 2 teaspoons mustard seeds ½ teaspoon paprika 1 teaspoon garam masala 2 tablespoons olive oil salt and pepper 3 tablespoons vegetable stock ½ lime HOW TO COOK: 1. Add chopped onions, ginger and garlic into a pan with olive oil and let saute on a low flame for about 12-15 minutes 2. Then add the chopped chayote, vegetable stock, mustard seeds garam masala, and paprika and stir well 3. Let cook covered for about 5-7 minutes (if you want the chayote really soft, then keep cooking for about 10-12 minutes) 4. Garnish with chili flakes or cilantro or parsley and lime juice and enjoy warm. Source: Runnin Srilankan

INGREDIENTS: Cabbage Rolls 1 large head green cabbage, about 2 to 2¼ pounds 2 pounds ground beef 2 eggs (not necessary, you can leave them out, but they do make the meat fluffier) 1 medium onion, grated or minced 2 garlic cloves, minced 2 teaspoons salt 1 teaspoon black pepper ½ cup raw long-grain white rice * Tomato Sauce 2 tablespoons butter or vegetable oil 1 clove garlic, finely chopped 1 medium onion, chopped (medium dice) 2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed. juice of one lemon or 2 tablespoons (or more to taste) apple cider vinegar ¼ to ¾ cup light brown sugar (Depending on amount of sweetness you prefer. Start with ¼ cup and taste sauce, adding if you like it sweeter. If you prefer it completely savory, add only 1 tablespoon brown sugar and the juice from half a lemon) Salt and pepper to taste ½ cup golden raisins (optional) Chopped parsley, for garnish ...

INGREDIENTS: 2 tablespoons oil 6 oz. pork belly, pork loin, or chicken, thinly sliced 5 cloves garlic, smashed and cut in half 5 dried red chilies, deseeded and roughly chopped 1 1/2 lb. cabbage, hand-shredded into bite sized pieces, washed, and thoroughly dried 2 teaspoons Shaoxing wine 1 tablespoon soy sauce 1/2 teaspoon sugar 1 tablespoon water 1/2 teaspoon Chinese black vinegar 2 scallions, cut into 2-inch lengths HOW TO COOK: 1. In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic. 2. Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the dark vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot! Source: The Works Of Life

INGREDIENTS: 3 chayote (sayote) 2 tbsp olive oil 2 cloves garlic, chopped 1 small tomato, chopped ½ lb lean ground pork 1 tbsp fish sauce or 1 tsp salt Salt and freshly ground pepper HOW TO COOK: 1. Prepare chayote by peeling off skin. You may want to use gloves while doing this. The chayote will ooze a sticky substance when peeled, which may cause skin irritation. Cut the peeled chayote in half and remove the seed. Cut the halves in quarters and then slice each piece crosswise into thin slices. Set aside. 2. In a skillet, heat oil over medium heat. Add garlic and tomato and sauté for 2-3 minutes or until tomato has softened. 3. Add pork and sauté for 3 minutes or until pork is no longer pink. Add fish sauce (or salt) and chayote; stir to combine. Add water, cover and cook for 5 to 7 minutes or until chayote is crisp tender. Adjust seasoning with salt and pepper, to taste. 4. Serve with steamed rice. Source: Salu Salo

INGREDIENTS: 1 bundle sitaw, washed, ends removed, cut into 1 1/2 " lengths 1 medium onion, peeled and sliced 1 medium ripe tomato, washed, sliced into thin wedges 3-5 cloves garlic, peeled and mashed 200 g. ground pork or beef 3 T fish sauce (patis) 1 t ground black pepper 5 T cooking oil HOW TO COOK: 1. Heat cooking oil over medium heat in a wok or frying pan. Saute onions, garlic and tomatoes for 3 minutes or until tomatoes are soft and wilted. Add in ground meat, fish sauce and ground pepper. Stir fry for 1-2 minutes or until meat loses pinkish tint. 2. Add in sitaw, stir fry for 1-2 minutes more or until the sitaw sweats. Sitaw should keep bright green color. Remove from fire when it's a little tender but crisp. Source: Kitchen Conjugations

INGREDIENTS: 2 ears fresh corn on the cob 1/2 cup minced red onion 1 jalapeño chili pepper, seeded and minced 1/4 teaspoon ground cumin 1/3 cup chopped cilantro, including tender stems 2 teaspoons fresh oregano, chopped (or 1 teaspoon dry) 1 teaspoon kosher salt 2 Tbsp lime juice HOW TO COOK: 1. Husk the corn, cut or break the cobs into two pieces, and steam the corn in about an inch of vigorously boiling water, in a large covered pot, for 5 minutes, less or more time depending on the tenderness of the corn. (Or you can microwave or grill the corn; use your favorite method for cooking corn.) 2. When the corn has cooled to the touch, cut the kernels away from the cobs. 3. Place the corn kernels and the rest of the ingredients in a mixing bowl. Toss to combine. 4. Serve with fish tacos, chicken tacos, quesadillas, fajitas, or steak. Source: Simple Recipes

INGREDIENTS: SALAD: 6 cups chopped romaine lettuce 1 cup chopped baby spinach 1 small cucumber, thinly sliced 2 medium tomatoes, halved and thinly sliced 1 large sweet pepper, thinly sliced 1 avocado, peeled, pitted and diced 1 medium carrot, julienned into thin strips 3 hard-boiled eggs, thinly sliced 1 cup 1-in cubed mozzarella cheese DRESSING: 1/2 cup plain greek yogurt 1/4 cup mayonnaise 1/4 cup prepared pesto 2 tablespoons buttermilk Salt and pepper to taste HOW TO COOK: 1. Make the salad: In a large bowl, toss all salad ingredients until evenly distributed and combined. Set aside for a moment while you prepare the dressing. 2. Make the dressing: Place all dressing ingredients in a food processor and pulse several times until dressing is creamy. Season with salt and pepper to taste. 3. Divide salad between serving plates and drizzle ranch dressing over top. Enjoy immediately! Source: Whole And Heavenly Oven

INGREDIENTS: For veg burgers 4 hamburger buns 1 tomato,sliced into thin rounds 1 onion, sliced into thin rounds 4 tender cabbage or lettuce leaves 2-4 tablespoons eggless mayo 4 veg patties For veg patties 2 large potatoes 1 large carrot,peeled ½ cup sweet corn kernels ¼ cup finely chopped bell peppers 1 small onion,finely chopped ½ teaspoon chilli powder ¼ teaspoon chaat masal powder ½" ginger 2 green chillies 2-3 cloves garlic ¾ cup bread crumbs Salt Oil for shallow frying HOW TO COOK: To make patties 1. Pressure or steam cook the veggies until completely done. Use potatoes, carrots, sweet corns. You can use green peas, beans also if you have in hand. Mash the veggies well and set aside. 2. Crush ginger,garlic and green chilies to a coarse paste. Finely chop capsicum and onions. 3. Heat a pan with 2 teaspoons oil.Add crushed ginger paste and saute well till the raw smell goes off. 4. Add chopped onions an...

INGREDIENTS: 3-4 green tomatoes 1 cup plain flour, seasoned with salt and pepper 1-2 eggs, slightly beaten vegetable oil salt HOW TO COOK: 1. Wash and cut green tomatoes into very thin slices. 2. Dredge with flour, dip in egg and dredge with flour again. 3. Heat oil in large skillet over medium heat. 4. Drop dredged tomatoes into hot oil and fry again until lightly browned. 5. Remove from oil; salt immediately. Source: Farm Flavor

INGREDIENTS: 1 cup medium grain rice uncooked 1 tablespoon sesame oil 1 small bunch green onions sliced thin 2 cloves garlic minced or crushed 1 pound ground turkey 2 tablespoons chili garlic sauce 2 tablespoons hoisin sauce 1 teaspoon crushed ginger 1 pound washed and trimmed green beans or Chinese long beans if available 1 tablespoon soy sauce 1 tablespoon seasoned rice vinegar HOW TO COOK: 1. Start rice cooking in lightly salted water. 2. When rice is about 15 minutes from done, heat large skillet over high heat.  3. Add sesame oil, and sauté green onions and garlic for about 2 minutes.  4. Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked.  5. Crumble meat as much as possible. 6. Stir in chili garlic sauce, hoisin sauce, and ginger. Add green beans and soy sauce, and stir to coat. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender. ...

HOW TO MAKE THE SOUP: 4 Hatch or Anaheim chiles 6 ears corn, shucked or 4 cups corn kernels 2 tablespoons unsalted butter 1/2 small yellow onion, diced (1/2 cup) 2 cloves garlic, chopped 1/2 teaspoon ground cumin Pinch cayenne pepper Pinch ground nutmeg 3 cups corn broth (recipe below) or chicken broth 1/2 cup half and half 1/4 cup buttermilk Salt Pepper Crumbled queso fresco or feta, for garnishing 1 lime cut into slices, for serving HOW TO COOK THE MAKE BROTH: 4 corncobs, kernels removed 1/2 small yellow onion 1 bay leaf 1 teaspoon kosher salt HOW TO COOK: 1. Roast the Hatch or Anaheim chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from both the chiles and cut into thin, inch-long strips. ...