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Pork and Tofu Lettuce Cups


3 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
2 teaspoons white or rice vinegar
2 teaspoons grated ginger
2 teaspoons sugar
2 cloves garlic, minced
2 teaspoons olive oil
1 pound lean ground pork
1 block firm tofu, drained well and cut into 1/2-inch cubes
2 heads romaine lettuce, cleaned and separated into leaves
Toppings: 1 bag broccoli slaw (undressed), plus bean sprouts, fresh cilantro, fresh mint, and lime slices


Make the sauce: In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, vinegar, ginger, sugar, and garlic.
In a medium sauté pan over moderately high heat, warm the olive oil. Add the ground pork and cook, stirring to break up the meat, until brown, 5 to 7 minutes. Drain any excess oil from the pan then add the sauce to the pan and cook, stirring frequently, until thickened, about 3 minutes. Add the tofu and cook until heated through, about 2 minutes.
To serve, scoop several heaping tablespoons of the pork and tofu mixture into each romaine lettuce “cup” then top with broccoli slaw, bean sprouts, cilantro, mint, and lime slices.

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Pork Ribs in Black Beans Sauce


3 lbs. pork ribs (bite size cut)
3 tblsp black beans sauce
1 med. onion (sliced thin)
8 to 10 cloves of garlic (minced)
sugar and pepper to taste

Cooking Direction:

Boil meat in 5 cups of water in a pot till the juice is almost gone or meat is well done.
On a separate wok brown garlic, onion and the black bean sauce till it starts to sizzle. Add the cooked ribs and stir. Season with a spoon of white sugar and a dash of pepper. Add half a cup of water to the mixture, cover and simmer for another 10 minutes or longer if you want the meat more softer.
Garnish with green onions.

Serve over steam rice, lots of it and enjoy!


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Pork with Bell Peppers and Onions


Pork Chops - 4, 1/3 inch thick
Soy Sauce - 2 tbsp + 1 tbsp
Vinegar - 1 tbsp
Fish sauce- 5-6 splashes
Oil - 2 tbsp + 1 tbsp
Garlic - 3 fat cloves, minced
Ginger - 1/2 tsp, grated
Green Chilies - 1 or 2, slit (depending how much heat you prefer)
Onions - 1 Cup, thinly sliced (one big onion will do)
Green Bell Pepper - 1/2 of a big one, thinly sliced
Red Bell Pepper - 1/2 of a small one, thinly sliced
Baby Bok Choy - 1 small head, roughly chopped (optional)


Marinade the pork chops with 2 tbsp soy sauce and vinegar for at least an hour. Cut into thin strips about 1 1/4 inch long (reserve the marinade). Add 2 tbsp oil to the wok/kadai/pan and fry the pork strips nicely. Take it off the heat and drain on a paper towel. Keep aside. Discard the excess oil/liquid.
Heat the remaining oil in the pan and throw in the sliced onions, green chilies, sliced bell peppers, minced garlic and grated ginger. Fry nicely till the onions start caramelizing and then add the pork chops. Cook, while stirring often for few minutes and pour in the reserved marinade plus 1 tbsp soy sauce. If your soy sauce is too salty Cook for couple more minutes.If you are adding bok choy, then do it now. Give a quick toss or two. Take it off heat and serve hot with rice or noodles. We ate it with some Basil Chicken Rice.

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Beef Short Ribs Stew

Serves 4 to 5
Prep Time 30 minutes
Cooking Time 2 hours


1 1/4 kilos beef short ribs or short plate or beef brisket
1/4 cup olive oil
2 tablespoons butter
3 tablespoons garlic, minced
1 piece medium white onion, sliced
1 stalk onion leeks (white part only), chopped
2 cups whole peeled tomatoes with liquid, chopped
1 cup red wine
1 cup tomato sauce
8 cups beef broth or beef stock
juice of 1 orange1 bay leaf
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 teaspoons fresh sage, sliced
zest of 1 orange
salt and pepper to taste

Cooking Direction:

1. Season beef with salt and pepper. Heat oil. Brown
beef and set aside.

2. In the same pan, sauté garlic, onion, and onion
leeks in butter. Add whole peeled tomatoes and
sauté for 3 to 5 minutes. Add back beef then add
red wine, tomato sauce, beef broth and orange
juice. Add bay leaf, cumin, cayenne pepper,
rosemary, thyme, sage and half of orange zest.

3 .Boil covered until beef is fork tender but still
attached to the bone. (Add more beef stock if
sauce starts to thicken and beef is still tough.) Add
the remaining half of the orange zest and simmer
for 2 more minutes. Mix.

4 .Serve warm or cool completely, put in a sealed
container and store in the freezer for up to two

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Beef Caldereta Recipe

Prep time - 45 mins
Cook time - 45 mins
Total time - 1 hour 30 mins
Serves: 5

• 2 lb. beef, cut into cubes
• 1 cup vegetable oil
• 3 cloves garlic, chopped
• 1 onion, chopped
• 1 tsp. chili flakes
• 4 cup water
• 1 cup tomato sauce
• 1/2 cup liver spread
• 3 bay leaf
• 2 cup potatoes, quartered
• 2 cup carrots, sliced
• 2/3 cup green olives
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• salt and pepper, to taste

1. Heat oil in a Pan. Fry the potatoes and carrots
until color turns light brown. Remove and set
2. Add beef to the pan; stir-fry for a few minutes
until lightly brown. Remove and set aside.
3. In the same pan, sauté the garlic and onions
until translucent.
4. Add chili flakes. Return beef and accumulated
juices to pan.
5. Stir-fry for a few minutes. Add water, tomato
sauce, liver spread and bay leaf; stir to combine.
6. Bring to a boil then simmer, about an hour or
until meat tender.
7. Add potatoes, carrots and green olives; simmer
for another 6 to 8 minutes. Season salt and
pepper to taste.
8. Add bell peppers, cook for additional 2 minutes.
9. Transfer to a platter and Serve

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Callos Recipe


2 tablespoon virgin olive oil
1 tablespoon minced garlic
1 med white onion
2 pcs. chorizo bilbao
2 lbs. ox tripe, boiled and sliced
1 large potato
1 large carrots
1 large bell pepper
1 tablespoon sliced green olives
3 cup tomato sauce
2 tablespoon tomato paste
Spanish Paprika, Salt & Pepper to taste

Cooking Direction:

Sauté onion and garlic till golden brown using the olive oil. Add the cut ox tripe and chorizo bilbao. After few minutes add the carrots, potatoes and bell pepper. Add the slices of green olives, 1/2 cup of water, tomato paste and tomato sauce. Season with salt, pepper & paprika. Cover and simmer for 10 minutes. Remove from heat and serve.

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1 Small Onion, chopped
4 Slices of Bacon, chopped
1 tsp of Olive Oil
2 Eggs
2 Tbsp of Heavy Cream
¼ Cup of Freshly Grated Parmiggiano Reggiano
Fresh Ground Black Pepper and Salt, to taste
8 oz of Dried Spaghetti


1) Fill a large pot with water sprinkle in a generous
pinch of salt and bring it to a boil.

2) In a large nonstick skillet with high sides, preheat
the olive oil over medium high heat, add the bacon
and cook for a few minutes until the bacon starts
to cook and crisp at the edges but it’s not totally
cooked. Add the onions, season with a little salt
and good amount of freshly cracked black pepper
and cook for about 5 minutes or so.

3) In a small bowl whisk together the eggs, cream
and parmiggiano reggiano, season with a little salt
and a good amount of black pepper.

4) At this point the pasta should be perfectly cooked
and drain it well.

5) Remove the skillet with the bacon mixture from
the stove and add in the drained pasta. Working
very quickly, add in your sauce and mix until every
strand of spaghetti is covered with that velvety

6) Plate up right away and enjoy!

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Bacon Pancakes

You will need:
• Bacon (at least 6 strips)
• 1 cup flour
• 1/8 cup white sugar
• 1/8 cup brown sugar
• 1 tsp baking powder
• 3/4-1 cup milk
• 1 egg
• 1 tbsp oil
• 1 tsp vanilla
• 4.5 oz. chocolate chips
• Maple syrup, for drizzling

1. Cook bacon by frying over stove-top until crisp.
Set aside.
2. In a medium bowl, combine dry ingredients
(flour, sugar, baking powder).
3. In another bowl, combine egg, oil, and vanilla.
Once thoroughly mixed, add to bowl with dry
4. Add milk, stirring well until the mixture resembles
batter. If too dry, add more milk.
5. Heat frying pan with oil, and pour on pancake
batter.Top with bacon and chocolate chips.
6. Once pancake has set, flip and continue to cook
until golden brown on both sides.
7. Transfer to plate. Drizzle with maple syrup.

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Teriyaki Chicken - Hawaiian Style

3 pounds of boneless, skinless chicken thigh.
1 cup of soy sauce.
1 cup of water.
1 cup of sugar.
5 cloves of mashed garlic.
1 ginger root ( 2-3 slices cut thin and lengthwise).

In a large bowl, mix together the water and soy sauce and add in the sugar to be dissolved.
Add the desired amount of ginger and garlic then add in the chicken.
You can soak the meat in the marinade for up to 3 days,
if you are in a hurry, you need to soak it for at least 24 hours. If you can’t wait, boil the chicken in the sauce right after you make it.
Grill the chicken like any other meat on hot heat and then stick it in a pot on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken to make it tender and juicy.

Try to marinade chicken for 3 days before grilling and have it more delicious and amazing great tastes. Enjoy!

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Easy Sticky Chicken

3-5 pounds of bone in chicken with skin.
1 cup of ketchup.
1 cup of honey.
1 cup of brown sugar.
½ cup of low sodium soy sauce.
½ tsp of garlic powder.

Mix the ketchup, honey, brown sugar, soy sauce and garlic powder together in a sauce pot and bring to a boil over medium heat, constantly stirring. In a 9”×13” dish, arrange the chicken pieces and pour the sauce over it. Turn the chicken to coat and bake in a preheated oven to 350° for 45 minutes, turn the chicken and bake for 30 minutes. 15 minutes before cooking time is up, flip the chicken and baste with sauce.

Serve together with bread or rice and some vegetables for perfect meal and enjoy dining!

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