Filipino Tamales Recipe

INGREDIENTS:

• 3 cups rice
• 5 cups coconut cream (thin & thick together)
• 2 tbsp atchuete seeds
• 2 cups white sugar
• 3 tsp powdered pepper
• 4 tbsp peanut butter

Tamales Topping:

• 1 cup flaked chicken meat (cooked)
• 2 hard boiled eggs
• 1 cup cooked pork (sliced into strips) or 3-4 Vienna Sausage (thin-round slices)

INSTRUCTIONS:

1. Toast rice until brown. Grind finely. Add salt and pepper. Set aside.
2. Add achuete coloring to coconut cream. Boil in medium heat stirring constantly. Add powdered rice, stir until well blended and thick.
3. Separate 1/4 of cooked mixture and add to this the peanut butter. This mixture is for topping. For each tamales, put in 2-3 tablespoons of cooked mixture on two pieces of wilted banana leaves; top with 1 tablespoon peanut-butter mixture, 1-2 slices of hard-boiled egg, flaked chicken meat and strips of pork or sausage.
4. Wrap to form a square and tie with a string. In a deep pan, put water enough to cover tamales.
5. When water boils, put in tamales. Cover. Cook for 1 hour. Drain.

Source: Filipino Foods And Recipes

Tinolang Halaan Recipe

INGREDIENTS:

• 2 1/2 kilo halaan (clams)
• 2-3 stalk leech leaves, cut 2” diagonally
• 1-2 stalk tanglad (lemon grass)
• 1 pc. thumb size ginger, sliced into strips
• 1/2 head garlic, chopped
• 1 pc. medium size onion, sliced
• 2 tbsp. cooking oil

INSTRUCTIONS:

1. Boil 2 cups of water with tanglad, set aside.
2. Sauté garlic and ginger together in a pot or wok, then add sliced onion.
3. Pour about 1 – 2 cups of prepared tanglad water. Bring to a boil.
4. Add clams and allow water to boil once more. Simmer until the clam shells open halfway.
5. Add leech and simmer for another 30-45 seconds then turn off the heat.
6. Enjoy! Best serve while its hot.

Source: Filipino Foods And Recipes

Batangas Pork Adobo Recipe

INGREDIENTS:

• 1 kg pork kasim or pigue, cubed
• ½ cup vinegar
• 1 whole garlic, peeled and mashed
• 1 onion, diced
• 1 laurel leaf
• 1 tsp peppercorns
• ½ cup achuete (annatto seeds)
• 5 tbsp cooking oil

INSTRUCTIONS:

1. Heat cooking oil in pan. Add in the achuete seeds and quick fry for about 10 seconds or until the oil turns orange. Remove achuete seeds. 
2. Turn down the heat to medium and sauté garlic and onions until fragrant. Take care not to burn the garlic and onions.  
3. Add in the pork, vinegar, laurel and peppercorns and boil uncovered. Turn down heat to low, cover the pan and simmer until pork is fork tender. You may add in a little water at a time if sauce dries out.  
4. When pork is done turn up heat. At this point the sauce should have been fully evaporated. Continue to cook the adobo, mixing continuously, until the pork has rendered off its fat. Serve hot with rice.

Source: Adobo At Iba Pa | Pinoy Food Celebration

Crispy Kare-Kare Recipe

INGREDIENTS:

For Crispy Pata:

• 2 pork shank about 400-500g each
• 1 big onion, sliced
• 2-3 cloves garlic, crushed
• 1 tsp peppercorn
• 1 Tbsp salt (or more)
• water for boiling, enough to cover meat
• oil fro deep frying

For Kare-Kare Sauce:

• 4-5 Tbsp. vegetable oil
• 1 small onion, chopped
• 2 clove garlic, minced
• ½ peanut sauce or peanut butter
• ¼ cup glutenous rice flour
• 2 cups of the pork broth
• 1 tsp annatto powder
• 1 eggplant, cut into slices
• 1 bundle of string beans, cut into 3-inch length

INSTRUCTIONS:

1. Put all ingredients for the crispy pata (pork shank), except oil, in a pot and boil under medium-high heat for 1-2 hours or until meat is tender. Remove the meat from the broth and let the excess liquids drain out. Deep fry pork shanks in hot oil until skin get crispy.
2. While waiting for the pork shanks to get done, prepare the sauce. In a sauce pan, heat oil in medium heat. Once oil is hot, add the eggplants and cook both sides until a bit brown, remove eggplants and cook the string beans next. Set them aside. Alternatively, the vegetables can also be boiled or added later when the sauce starts to thickens.
3. In the same pan, saute garlic and onion with the remaining oil just until they are soft.
4. Add 2 cups of the broth or stock and the annatto powder. Mix in the peanut sauce or peanut butter and the rice paste or flour and let it simmer until the sauce thickens. Remove from heat.
5. Assemble and serve with shrimp paste on the side. Perfect with steaming hot rice.

Notes:

1. Do not use peanut butter that is sweet or too sweet. You can also grind your own roasted peanuts with a food processor. 
2. You can also roast and grind your own sticky or glutenous rice to make the rice flour. Or just substituted with cornstarch dissolved in water.

Source: Foxy Folksy

Teriyaki Salmon Recipe

INGREDIENTS:

• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• ¼ cup soy sauce
• 3 tablespoons packed brown sugar
• 1 garlic clove, minced
• 1 teaspoon ground mustard
• 1 teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• 4 salmon fillets
• 2 tablespoons vegetable oil
• ½ teaspoon cornstarch
• 2 green onions, sliced
• sesame seeds

INSTRUCTIONS:

1. Mix together sesame oil, rice vinegar, soy sauce, brown sugar, garlic, ground mustard, ground ginger, and red pepper flakes and pour into a large ziptop bag.
2. Add salmon to bag and refrigerate 2 to 6 hours.
3. Remove salmon from marinade and pat dry with paper towels.
4. Pour marinade into a small saucepan. Whisk in cornstarch. Bring to a boil for 1 minute and remove from heat.
5. Heat vegetable oil in an oven-proof skillet. Add salmon with skin facing up. Cook until seared and flip over. Baste with sauce and place in 300 degree oven for 10 to 12 minutes.
6. Baste with more sauce and sprinkle with green onions and sesame seeds.

Source: Spicy Southern Kitchen

Umami Beef & Potatoes Recipe

INGREDIENTS:

• 1 lb. of lean ground beef
• 1 large russet potato, diced
• 1 medium sweet potato, diced
• 1 medium onion, diced
• 1 medium carrot, diced
• 3 cloves garlic, minced
• 1 can (8 oz.) tomato sauce, or 2 tbsp. tomato paste
• 2 stalks green onion, chopped
• 1/2 cup water
• 2 tbsp. fish sauce
• 2 tbsp. soy sauce
• 1/2 tsp. sugar
• 2 tbsp. oil

INSTRUCTIONS:

1. Heat the oil over medium heat in a pot or dutch oven then add the garlic and onion. Stir to prevent from burning. Cook the garlic and onions until softened.
2. Add the ground beef and saute until no longer pink. Add the tomato sauce, water, carrots, sweet potato and potato. Reduce to low and let simmer for 20 minutes until the carrots and potatoes have softened. Turn the heat up and add the green onions, fish sauce, soy sauce and sugar. Cook for 5 to 10 more minutes until most of the liquid has evaporated.
3. Serve over rice.

Source: The Red Gingham

Baked Vegetable Spring Rolls Recipe

INGREDIENTS:

For the Vegetable Spring Rolls:

• 2 oz. rice noodle vermicelli
• 3-4 tbsp. vegetable oil, divided
• 1 tsp. sesame oil
• 1½ cups finely chopped shiitake mushroom caps
• 3 scallions, white and green parts separated and chopped
• 2 garlic cloves, minced
• 1 tsp. freshly grated ginger
• 3 cups shredded napa cabbage
• ½ cup julienned carrots (about 1 carrot)
• 1 tbsp. soy sauce
• ½ tbsp. rice vinegar
• ½ tbsp. brown sugar
• about 10 vegan spring roll wrappers (made from wheat flour, not rice paper wraps)

For the Peanut Sesame Dipping Sauce:

• 2 tbsp. creamy peanut butter
• 1 tbsp. soy sauce
• 1 tbsp. rice vinegar
• 1 tbsp. brown sugar
• 1 tsp. sesame oil
• about 2 tbsp. water

INSTRUCTIONS:

Make the Vegetable Spring Rolls:

1. Bring a large pot of water to a boil. Add rice noodles and soak according to package directions. Drain into a colander and rinse with cold water. Set Aside.
2. Coat the bottom of a large skillet with 2 tablespoons of vegetable oil and sesame oil, and place over medium heat. When oil is hot, add shiitakes in an even layer. Allow to cook until softened and lightly browned, about 5 minutes. Raise heat to high. Add white parts of scallions, garlic, ginger, cabbage and carrots to skillet. Stir-fry just until cabbage begins to wilt, about 1 minute. Add noodles, soy sauce, rice vinegar, brown sugar and green parts of scallions to skillet. Flip a few times to incorporate and remove from heat.
3. Preheat oven to 450°. Line a baking sheet with parchment and brush lightly with vegetable oil.
4. Transfer cabbage mixture to a mesh strainer or a plate lined with a few layers of paper towel to drain.
5. Fill a small bowl with water. Place a spring roll wrapper on work surface at an diagonal, with one of the corners pointing towards you. Scoop up 2-3 tablespoonfuls of cabbage mixture, being careful not to pick up too much liquid. Place mixture in a two inch long strip onto spring roll wrapper, about two inches in from the corner pointing at you, then fold the corner over mixture. Wrap the sides inward over the fold, then roll the filled portion away from you, tucking tightly as you go. Dip your fingers into the water bowl and moisten the corner farthest from you before folding it over the roll to close everything up. Place roll, seam side down, on baking sheet. Repeat until all wrappers and filling are used.
6. Brush rolls with oil. Bake until lightly browned and crispy, 13-15 minutes.

Make the Peanut Sesame Dipping Sauce:

1. While spring rolls bake, whisk all ingredients together in a small bowl, thinning with as much water as is needed to obtain desired consistency.

Source: Connoisseurus Veg

Baked Fish And Chips Recipe

INGREDIENTS:

For the Chips:

• 3-4 medium white potatoes, about 1 1/2 pounds, washed and scrubbed
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt, plus extra if necessary

For the Fish:

• 1 cup panko breadcrumbs
• 1 tablespoon cajun seasoning
• 1 cup crispy rice cereal, finely crushed
• 1 tablespoon dried parsley
• 1 1/2 pounds cod fillet, cut into 2 inch by 4 inch pieces
• 2 eggs, beaten with 1 tablespoon water added
• cooking spray

For Serving:

• lemon slices
• tartar sauce
• ketchup

INSTRUCTIONS:

1. Preheat oven to 425°F. Slice the potatoes into 1/4 inch sticks. Toss with olive oil sprinkle with sea salt. Place on a big baking sheet in a single layer. Bake in oven on top rack for 15 minutes.
2. While potatoes are baking, mix together bread crumbs, Cajun seasoning, cereal and dried parsley in a medium sized bowl.
3. Dip cod pieces in egg then coat them with crumb mixture while lightly pressing crumbs on the fish so that its well coated.
4. Place a wire rack on top of a large baking pan. Spray the rack with cooking spray. Place the fish on top of the rack.
5. After the potatoes have cooked for 15 minutes turn them so the other side will get crispy.
6. Place the pan of fish on the bottom rack of the oven. Bake for another 15 minutes or until fish is cooked and both fish and fries are crispy.
7. Season with extra salt if necessary. Serve with lemon, tartar sauce and ketchup if desired.

Source: Food Fanatic

Chicken Parmesan Meatballs Recipe

INGREDIENTS:

Meatballs:

• 1 lb ground chicken
• ¼ cup finely chopped white onion
• ½ cup parmesan cheese
• ½ cup panko breadcrumbs
• ½ cup chopped parsley
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• ½ tablespoon fennel seed
• 1 garlic clove (minced)
• ½ tablespoon lemon zest
• 1 egg
• 8 ounces mozzarella cheese (cut into ½ inch cubes)

Breading:

• ½ cup flour
• 2 eggs (beaten)
• 1 ½ cups panko breadcrumbs
• vegetable oil (for frying)

INSTRUCTIONS:

1. Lightly grease a 9x13 inch baking dish. Preheat the oven to 400 degrees F.
2. In a large bowl combine ground chicken, onion, parmesan, ½ cup breadcrumbs, parsley, black pepper, salt, fennel seed, garlic, lemon zest and 1 egg. Mix well using your hands until the ingredients are well combined.
3. Form the mixture into meatballs that are between the size of a golf ball and a tennis ball. Press a ½ inch cube of the mozzarella into each ball and reshape until smooth. Repeat until all of the meatballs are rolled.
4. Add flour to a shallow dish or pie plate. Add the beaten egg to a separate shallow dish or pie plate. Finally, add the panko breadcrumbs into a third shallow dish or pie plate. Dredge the meatballs one at a time, first into the flour, then dip in the egg and then roll in the panko breadcrumbs.
5. Add about ¼ inch of vegetable oil to a large skillet. Heat oil over medium-high heat. Fry the meatballs in batches while turning until golden on all sides. Remove from the oil with a slotted metal spoon and place onto the baking sheet. Place into the oven and bake for 15 minutes or until fully cooked (the internal temperature has reached 165 degrees F). Serve with marinara sauce and cooked pasta.

Source: Blog Chef

Slow Cooker Sweet And Spicy Pork Shoulder Recipe

INGREDIENTS:

• 1 (3 to 4 pound) pork shoulder
• salt and pepper to season
• 2 tablespoons olive oil
• 1/2 cup low-sodium soy sauce
• 1/3 cup loosely packed brown sugar
• 1/4 cup chili garlic paste
• 2 tablespoons hoisin sauce
• toasted sesame oil, for drizzling

Sesame Cucumbers:

• 1 seedless cucumber, thinly sliced
• 1 tablespoon toasted sesame oil
• 1 teaspoon chili garlic paste
• salt and pepper for sprinkling
• 1 tablespoon sesame seeds

INSTRUCTIONS:

1. Heat a large skillet over medium-high heat and add the olive oil. Season the pork shoulder with the salt and pepper, then place it in the skillet. Sear on all sides until golden brown, about 1 to 2 minutes per side. Turn off the heat.
2. In the bottom of your slow cooker, whisk together the soy sauce, brown sugar, chili garlic paste and hoisin sauce. Add the pork shoulder and cover. Cook for 8 to 10 hours on low. Once finished, the pork should fall apart with a fork. Shred it well (removing any bones/fat/etc) and toss in the chili garlic mixture.
3. Serve with jasmine rice and the sesame cucumbers. Drizzle on toasted sesame oil and serve with more chili garlic paste.

Sesame Cucumbers:

1. Place the cucumber slices in a bowl. Whisk together the vinegar, sesame oil and chili garlic paste. Pour over the cucumbers and toss well to coat. Season with the salt and pepper, then sprinkle on the sesame seeds.

Source: How Sweet It Is

Korean Barbecue Chicken Wings Recipe

INGREDIENTS:

• 18 whole fresh chicken wings

Marinade:

• 1 ripe Anjou pear
• ⅓ cup chopped onion (4 ounces in weight)
• 1 tablespoon garlic chopped
• ¼ cup soy sauce
• 1 tablespoon sesame oil
• ¼ cup brown sugar
• 2 tablespoons rice wine vinegar
• 1 teaspoon garlic chili sauce

Dipping sauce:

• ½ stick butter
• ½ teaspoon sesame oil
• 3 tablespoons granulated sugar
• ¼ cup Hoisin sauce
• 2 tablespoons garlic chili sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey

Other ingredients:

• Vegetable oil for frying
• Sesame seeds for sprinkling
• 2 scallions (green tops only) minced for sprinkling

INSTRUCTIONS:

1. Remove wing tips and freeze for stock. Separate wing portion from drum portion. Set aside.
2. Peel and core pear and cut up. Place in food processor and puree. Add this to a medium bowl.
3. Add onion and garlic to food processor and puree. Add this to pear puree.
4. Add all other marinade ingredients and stir to combine.
5. Place chicken pieces in a gallon zip lock bag and pour in marinade. Make sure all wings are coated, seal and refrigerate overnight.
6. Make dipping sauce by placing all ingredients in a sauce pan and bring to a simmer, then remove from heat. Refrigerate until ready to use.
7. The next day, rinse off marinade and pat wings dry with paper towels. Must be dry so they won’t splatter in the hot oil.
8. Heat oil in a large Dutch oven about half filled with oil. Heat to 350 degrees F using a candy thermometer.
9. Heat oven to 250 degrees F to keep batches warm between frying.
10. Cook wing pieces in three batches by placing in hot oil and frying for 8 minutes. Try to maintain the oil at 350 degrees F.
11. Reheat dipping sauce to room temperature.
12. Using a spider or strainer, remove cooked wings to a large bowl and ladle in one third of the dipping sauce then toss in the bowl. Pour out onto a sheet pan and hold in the warm oven.
13. Repeat for the second and third batches.
14. To serve, pour wings out onto a platter and top with sesame seeds and scallions.

Source: A Family Feast

Chicken & Sausage Lasagna Soup Recipe

INGREDIENTS:

• 2 Tbs olive oil
• 1 Tbs minced garlic
• ½ cup diced onion
• 1½ cups diced grilled chicken
• 1½ cups cooked sausage crumbles
• 1 cup chopped spinach
• 1 cup sliced mushrooms
• 1 cup diced tomato
• ⅓ cup tomato paste
• 3 cups marinara
• 3½ cups water (or chicken stock)
• 2 Tbs dried parsley
• 1 tsp garlic granules
• 1 tsp onion granules
• ½ tsp salt
• ½ tsp black pepper
• 6 lasagna noodles (broken into pieces)

Topping:

• ¾ cup parmesan
• ½ Tbs parsley

INSTRUCTIONS:

1. In a large soup pot, heat olive oil over medium heat.
2. Add garlic and onions and saute.
3. Add in spices, grilled chicken, sausage crumbles, spinach, mushrooms, diced tomatoes, tomato paste, marinara, and water.
4. Bring to a boil. Turn down and let simmer 30 minutes.
5. Fill a separate pot with water, bring to a boil, break noodles up and boil for 5-6 minutes.
6. Add noodles into soup pot, let cook for 2 more minutes
7. Serve garnished with parmesan topping.
8. Enjoy!

Source: Eazy Peazy Mealz

Chinese Spaghetti Bolognese Recipe

INGREDIENTS:

• 8 oz. dried spaghetti
• Salt
• 1 tablespoon oil
• 12 oz. ground beef
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons Shaoxing wine or dry sherry
• 2 cups chicken stock
• 3 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 1/2 teaspoon dark soy sauce
• 1 teaspoon sesame oil
• 1/8 teaspoon white pepper
• 1 cup frozen peas
• 2 tablespoons cornstarch, mixed with 2 tablespoons water

INSTRUCTIONS:

1. Bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions, undercooking it by about a minute (it will finish cooking in the sauce). While the pasta is cooking, start the sauce.
2. Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is transparent, and then add the chicken stock.
3. Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir for one minute.
4. Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon.
5. Drain the pasta, and add it directly to the wok. Toss until the pasta is coated in sauce. Feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin. Serve!

Source: The Woks of Life

Homemade Chicken And Vegetable Egg Rolls Recipe

INGREDIENTS:

• 1 cup uncooked chicken breast, diced
• 1/2 cup green cabbage
• 2 tablespoons chopped bamboo shoots
• 2 tablespoons green onions, sliced
• 2 tablespoons carrot, shredded
• 1 tablespoon low sodium soy sauce
• 1 tablespoon sugar
• 1 tablespoon cooking sherry
• 1 teaspoon Toasted Sesame Seed Oil
• 1/4 teaspoon chopped Garlic
• 2 teaspoon vegetable oil
• 10 egg roll wraps
• 1 egg
• 2 teaspoon water

INSTRUCTIONS:

1. Pour the oil in the frying pan and add the chicken. Start browning and cooking it.
2. Add the bowl of liquids. Cook until they begin to boil.
3. Once the liquids are boiling, add the veggies. Stir and let them cook until the are limp, but still crunchy.
4. Remove the mix from the skillet to a pan where it can cool down. Let it cool completely before wrapping.
5. Mix the egg and water in a small bowl to make egg wash. Use a pastry brush to brush the wash onto the edges of the egg roll wrapper. Place 2 tablespoons of mix onto the center of the wrap. Spread it out from the center to to about 2" from opposite points.
6. Fold in the sides you spread the mix to. Then fold over the bottom to the top, and roll until the top is together.
7. If any of the edges seem loose, dab them with a little of the egg wash to secure the roll. Do this until all egg rolls are rolled. At this point you can refrigerate the egg rolls until you want to fry them, within 24 hours. If you are refrigerating them, separate them on all sides from one another with wax or parchment paper. If you don't they might stick together and tear.
8. Fry in a fryer or wok at 350 degrees until golden brown. You can also fry in a frying pan with oil, just remember to keep turning them so they do not burn. Fry for about 3 minutes each, and drain on paper towels.
9. Serve with sweet and sour sauce, mustard sauce, or whatever you like.

Source: The Freshman Cook

Garlic Chicken Recipe

INGREDIENTS:

• Boneless chicken (Bite size pieces) – 500 grams.
• Garlic (Chopped/Roughly grated) – 10 -12 pods.
• Onion (Medium sized) -2 nos.
• Tomato Ketchup – 2 tbsp.
• Tomato Puree – ½ cup.
• Salt – to taste.
• Dry Red Chili Paste - 5 nos. (can use more dry chili) (Soak dry chili in a lukewarm water before the cooking day and on the day of cooking make a fine paste)
• Sugar – 1 tsp.
• Spring Onion – 1 handful.
• Corn flower – 2 tbsp.
• White Oil – 3 tbsp.
• Water – ¼ cup.

INSTRUCTIONS:

1. Heat a pan and add oil.
2. When oil is moderately hot add garlic. Sauté for just one minute. It became in light brown colour.
3. Add onion and sauté for a minute or until the colour of onion become light pink.
4. Add chicken pieces, salt and fry it in high heat for a minute. Chicken changes it colour.
5. Add red chili paste, tomato ketchup and puree and mix it well.
6. Let it boil for 10 to 12 minutes at low heat .It will not take much time to cook.
7. In a small container mix corn flower and water well.
8. Open the lid and increase the heat, add corn flower mix water, spring onion. Mix well and take out from heat.
9. Give a standing time, it is ready to eat.

Source: Ume's Kitchen

Sweet Hot Chili Stir Fry Recipe

INGREDIENTS:

• 2 chicken breasts, fat trimmed, cut into 1/2 inch cubes
• 1/4 cup flour
• 1 tbsp corn starch
• 1/2 cup vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup red onion, diced
• 1/4 cup celery, diced
• 1/2 cup sugar snap peas
• 1/2 red bell pepper, diced
• 1/3 cup broccoli slaw
• 1/4 cup bean sprouts

INSTRUCTIONS:

1. In a gallon sized ziploc bag, combine flour, corn starch, salt, and pepper. Toss the chicken into the bag and shake to coat.
2. Heat the 1/2 cup vegetable oil in a sauce pan. Once hot, add the coated chicken chunks and cook on each side until golden brown. Remove to a paper towel lined plate.
3. While the chicken is cooking, begin sauteing the onion and celery in the olive oil. Once the onion and celery have begun to soften, add the bell pepper and sugar snap peas. After all the veggies have softened up a bit (about 4 minutes), add the slaw, sprouts, cooked chicken, and sweet hot chili sauce.
4. Toss until the veggies and chicken are coated in the sauce and cook just until heated. Serve over rice.

Source: A Duck's Oven

Beer And Sausage Stew Recipe

INGREDIENTS:

• 1 tbsp olive oil
• 1 (14 ounce) package sausage of choice (beer brat recommended), cut into bite-size slices
• 1 onion, sliced into thin semi-circles
• 1½ cups shredded cabbage
• ½ tsp freshly ground black pepper
• ¼ tsp ground caraway seeds
• ¼ tsp salt
• 1 tsp minced garlic
• 1 cup lager, pale ale, or other relatively light beer
• 2 russet potatoes, peeled and cubed to bite-size pieces
• 2 ½ cups chicken stock
• 1 tbsp apple cider vinegar
• 1 tbsp flat-leaf parsley, chopped

INSTRUCTIONS:

1. Heat olive oil in a large pot or dutch oven over medium-high heat. Add the sliced sausage and allow the slices to caramelize and brown in the oil for about 4-5 minutes.
2. Once the sausage is browned, add the sliced onions and stir. Allow the onions to caramelize with the sausage for another 5-10 minutes, until golden-brown and softened.
3. When onions are caramelized, add the sliced cabbage, stir to combine, and allow the cabbage to soften for about 3-5 minutes.
4. Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and salt.
5. Add the garlic and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine. Allow the beer to reduce for about 3 minutes.
6. Add the cubed potatoes and the chicken stock. Allow the mixture to come to a boil then reduce heat to medium-low to simmer for about 40 minutes. Cover leaving a crack for steam with a lid.
7. Finish the stew by stirring in the apple cider vinegar and parsley.
8. Serve in large bowls with hearty bread and additional parsley to garnish.

Source: A Duck's Oven

Nilagang Buto-Buto Ng Baboy Recipe

INGREDIENTS:

• 2 lbs pork neck bone, cut into serving pieces
• 1 medium sized onion, quartered
• 4 bundles baby bok choy
• 2 pcs corn on the cob, each cut into 4
• 4 medium sized potatoes, quartered
• ¼ tsp peppercorns
• fish sauce
• salt

INSTRUCTIONS:

1. Place pork neck bone, onion and peppercorns in a big pot. Add about 10 cups water and bring to a boil over medium heat until scum appears on the surface. Remove all the scum that will form on top of the soup.
2. Cover and simmer until pork is almost tender, approximately 20-25 minutes.
3. Add fish sauce, corn cobs and potatoes. Simmer until vegetables are almost cooked.
4. Add baby bok choy and salt according to taste. Simmer until vegetables are cooked but still crisp.
5. Remove from heat. Serve hot.

Source: Magluto.com