Mais Con Hielo

When you add some shaved ice, sugar and milk to cream corn, it turns into a delicious frosty sweet. This is a quick to prepare snack that is easy to serve at casual summer get-togethers. A dessert to satisfy every sweet tooth.

This recipe serves 4.

Ingredients:

15 oz cream corn
4 Tbsp sugar
2 cups evaporated milk or fresh cream
40 ice cubes
Preparation:

Spoon ½ cup cream corn and I Tbsp of sugar into each of the four dessert bowls. Adjust sweetness to taste.
Pour ½ cup milk or cream into each bowl. Note that the evaporated already contains some sugar, so if you use cream, you need to add ½ Tbsp more sugar.
Put ten ice cubes into the blender and whiz into shaved ice. Spoon the ice into the dessert.
Shortcut tip: Prepare all 4 bowls with the corn, sugar and milk before shaving enough ice for all the bowls.

Bistek Tagalog

Bistek is considered one of the Philippines' “national” foods. This is a nice, hearty dish for beef lovers that goes very well with boiled or steamed white rice. Great for a sit-down meal with friends and family. Leftovers will make delicious sandwich filling the next day.

You may serve this with a green salad.

This recipe serves 2 people.

Ingredients:

1 lb sliced beef, sirloin or rib-eye
3 medium potatoes, cut into thin wedges
1 medium onion, sliced into rings
½ cup calamansi lime or lemon juice
4 Tbsp oil
3 tsp soy sauce
1 tsp ground pepper
Salt to taste

Preparation:

Marinate the beef in ¼ cup of the lemon or lime juice for at least an hour. Leave the other half of the juice for cooking.
Heat the oil in a saucepan or wok on low heat. It is not necessary to wash the sauce pan or wok in between cooking the following three items. You may use the same cooking oil for all three ingredients. If the bottom of the sauce pan or wok becomes sticky, use a spatula and gently scrape the stickiness off.
Fry the potatoes until golden brown. Put aside.
Fry the sliced onions until golden brown. Put aside.
Remove the beef from the marinade fry until cooked. The trick is to use a fork and poke through the meat. If blood does not ooze out, it’s done.
Put the potatoes and onions back into the saucepan with the beef, and toss in the rest of the ingredients, adding also the leftover lemon or lime juice.
Give it all a quick stir-fry for about a minute and it’s ready to eat.

Ensaladang Pinoy

This is the Filipino variation of the popular garden salad. In place of olive oil, the Filipinos use fish sauce, which gives the salad a distinctly Southeast Asian flavor.

This dish is super easy to prepare and pairs well with any meat or pasta dish, or you can eat it by itself as a starter. Try this with the popular Filipino Fried Steak, Bistek Tagalog.

This recipe serves 2.

Ingredients:

6 large iceberg lettuce leaves
2 medium tomatoes
1 thinly sliced cucumber
1 thinly sliced small onion

Dressing:
¼ cup sugar
¼ cup vinegar
1 tsp fish sauce
½ tsp salt
¼ tsp ground black pepper

Preparation:

Use your hands to tear the lettuce leaves into medium sized pieces.
Cut each tomato into 12 wedges.
Put all the vegetables into a large salad bowl and give it a quick toss.
Combine all ingredients for the dressing and mix well so that the sugar and salt dissolve. An easy way to do this is to put all the ingredients for the dressing into a small bottle. Close the cap tightly and shake well.
Pour the dressing over the salad and toss just before serving.
Preparation tip: You can optimize preparation time by making the dressing ahead of time and storing it in an air tight container in the fridge.

Tinolang Manok

This dish was featured in Jose Rizal’s novel Noli Me Tangere. Rizal is the founding father of the Philippines and a national hero.

However, that is not only the reason why Tinolang Manok is popular. It is a healthy and hearty soup that is boiled with chicken, green papaya and spinach or water cress leaves. You may substitute the papaya with chayote or zucchini and the soup will taste just as good.

Ingredients:

1lb skinless chicken, cut into large pieces
8 oz papaya, peeled and cut into chunks
6 oz spinach or water cress leaves
4 cloves thickly sliced garlic
2 inches ginger, thickly sliced
1 small sliced onion
4 cups of water
2 Tbsp fish sauce
1 Tbsp salt
1½ Tbsp cooking oil

Preparation:

Heat the oil in a soup pot. Fry the ginger and garlic until they are both slightly brown and fragrant. Add the chicken pieces and fry until they too turn slightly brown. Add the water, cover the pot and simmer for an hour.

Add the papaya, spinach and fish sauce. Allow the soup to simmer for another 45 minutes. Add the salt and stir well. Serve with rice and other main course dishes. Enjoy this famous and yet easy to make soup!

Halayang Ube

Estimated preparation and cooking time: 2 hours

Halayang Ube Ingredients:
1 kilo ube yam root
1 can (14 ounces) evaporated milk
2 cans (12 ounces) condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

Halayang Ube Cooking Instructions:
On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
Peel and finely grate the ube yam.
Heat a big wok in medium heat.
Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
Add the 1 kilo grated ube yam,
Adjust the heat to low
Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
Add the evaporated milk and continue to mix for another 15 minutes.
Let cool and place on a large platter.
Refrigerate before serving the halayang ube.

Cooking Tips:
You may spread additional butter or margarine on top of the jam before serving.
For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

Leche Flan

Preparation time: 30 minutes
Estimated cooking time: 1 hour

Leche Flan Ingredients:
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
For the caramel:
1 cup sugar
3/4 cup water

Leche Flan Cooking Instructions:
In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
Cover moulds individually with aluminum foil.
Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
Let cool then refrigerate.
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:
You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Pancit Palabok

Estimated preparation for toppings: 1 1/2 hours
Estimated cooking time for sauce & noodles: 40 minutes

Pansit Palabok Ingredients:
Palabok Noodles / Sauce
1/2 kilo miki noodles
1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water
Palabok Toppings
Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced

Pansit Palabok Cooking Instructions:
Extract fat and meat from clean crabs, set aside.
Pound crab and extract juice on 1 1/2 cups of water
On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Bicol Express

Estimated preparation time: 30 minutes
Estimated cooking time: 30 minutes

Bicol Express Ingredients:
1/4 kilo pork, thinly sliced
1 cup Baguio beans
3 cups long chili or jalapeno peppers
1 onion, minced
1 head of garlic, minced
1 cup coconut milk
1 cup coconut cream
2 tablespoons of cooking oil
Salt to taste

Bicol Express Cooking Instructions:
In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
In another pan, sauté minced garlic and onion.
Add to the sauté the browned pork.
Then add the coconut milk, bring to a boil and simmer for 10 minutes.
Add the chili peppers, Baguio beans and cook until dish gets a little dry.
Add the coconut cream and simmer until the sauce thickens.
Salt to taste.

Pork / Chicken Adobo

Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Adobo Ingredients:
1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

Adobo Cooking Instructions:
In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:
You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Pork Sinigang

Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Sinigang Cooking Instructions:

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Serve piping hot.

Sinigang Cooking Tip:
Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Korean Pan-Fried Fish (Saeng Sun Jun)

I usually like to make this with fresh flounder or cod but almost any white fish works well in this recipe. The best option is a fresh fish with delicate white flesh like flounder, cod, pollack, sea perch, halibut, orange roughy, and yellow croaker but even frozen fish tastes good cooked this way. The thin coating of egg and flour make it easy to eat and prepare. Good with spicy dipping sauces or just soy sauce, kids and even meat-eaters love this sauteed fish.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients:
1 lb white fish fillets, rinsed and patted dry
3 tsp salt
1 tsp pepper
3 Tbsp flour
2 eggs

Preparation:

Salt fish on all sides.

Beat eggs with any remaining salt in a bowl.

Put flour in a bowl next to egg next to stove.

Heat up lightly greased pan over medium heat.

Dip each fish piece into flour to coat, dip into egg mixture, and place in frying pan.

Fry fish for 2-3 minutes and then flip over to finish for another 1-2 minutes, or until the batter becomes a light yellow. Try not to overcook, as the fish will become dry.

(Serves 4)

*This fish is wonderful with the basic or spicy dipping sauces. I often make the fish and eat it without any additional sauce, so if you find it too salty you can decrease the amount of salt in the recipe to 1-2 tsp.

Spicy Korean Rice Cakes (Duk Boki)

This Korean dish of cylindrical rice cakes (duk) covered in a thick, spicy sauce is a popular street food in Korea. It is also eaten as a casual meal at home or as a drinking snack.

I prefer to make dukboki with fish cakes (oden, o-mook) in my kitchen, but it's also good made with beef or no meat at all for a vegetarian version. I like to make and eat it with Napa cabbage at home, but again, I've had good versions with bokchoy too. You can change the vegetables to suit what you like or what you have at home.

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Ingredients:
1 lb cylindrical rice cakes (duk), cut into 2" pieces
1 Tbsp kochujang (hot chili pepper paste)
1 tsp kochukaru (hot chili pepper powder)
1 Tbsp sugar
2 tsp minced garlic
1.5 Tbsp soy sauce
1 package rectangular fish cake (oden or omook), sliced into 1" pieces
2 cups Napa cabbage, chopped
3 shiitake mushrooms, soaked and sliced into pieces

Preparation:
Soak rice cakes (duk)for about an hour in cold water.*
In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce.
Bring to a boil.
Add fish cakes.
Bring to a boil.
Add the mushrooms, cabbage, and rice cakes.
Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.

*If you don't have time to soak the rice cakes for an hour in advance, you can add the rice cakes into the pot in the very beginning with the sauce. Simmer for about 10 minutes before adding fish cakes and simmer for a few minutes more after adding vegetables.

Cucumber Kimchi (Oi Sobaegi)

It's hard to keep this stuffed cucumber kimchi (or kimchee) on the table or in the fridge, because it's so popular with Koreans of all ages. Full of snap, crackle, and layers of flavor, oi sobaegi can also be eaten the day you make it.

Prep Time: 35 minutes
Cook Time: 8 hours
Total Time: 8 hours, 35 minutes

Ingredients:

10 Korean, pickling or kirby cucumbers*, with ends sliced off
1/4 cup salt
4 cloves garlic, minced
1/2 cup kochukaru (Korean chili pepper)
1/2 cup Asian chives, cut into 1 inch pieces
1/4 cup fish sauce or liquid from brined sauce
1/3 cup shredded carrots
2 Tbsp sugar

Preparation:

Wash cucumbers.
Place end of cucumber on cutting board and cut in half down length, without cutting through to the end.
Rotate the cucumber and make another cut without going through the end, so that the second cut is perpendicular to the first.
Fill a large bowl with water and dissolve the ¼ cup salt into it.
Fully submerge cucumbers in salt bath for 30 minutes.
While cucumbers are marinating, mix all other ingredients together in a bowl to make the stuffing.
After 30 minutes, remove cucumbers from salt bath but do not rinse.
Fill each cucumber between the connected spears with spicy stuffing (but do not rinse out bowl).
Place cucumbers next to each other in a glass container.
Fill seasoning bowl with about a cup of water, dissolving remaining seasonings in bowl.
Pour liquid over cucumbers until they are almost submerged.
Cover with a tight-fitting lid and store at room temperature for 8-12 hours.
Move cucumber kimchi to the refrigerator.

Korean Grilled Steak (Deng Shim Gui)

Almost nothing compares to the smoky flavor of meat cooked on the grill. But thinly slicing and cutting the raw meat for bulgogi or having to turn many individual pieces of galbi on the grill can be time-consuming. Korean grilled steak is an easy East-West compromise, as it holds the deep bulgogi flavor but is still easy to cook and serve to a larger group for an outdoor meal.

Prep Time: 1 hour

Cook Time: 5 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

2 lb thin steaks, tenderloin, sirloin, or other good steak cut
salt and pepper
bulgogi marinade

Preparation:

Pound meat to tenderize and try to flatten to about the thickness of a pancake.

Score meat on both sides.

Season steaks with salt and pepper.

Marinate in bulgogi sauce for at least 1 hour.

Grill or broil about 2 minutes per side, depending on the thickness of the steak.

Korean Tofu and Meat Patties (Wanja Jun)

Wanja Jun belong to the Korean group of food called jun-ya, or any vegetables, meat, or seafood that are covered in flour and egg and then pan-fried. These Korean mini "hamburger" patties have many names in both Korean and English- you can call them meat fritters, kogi jun, beef patties, dhon jeon, and the list goes on. Whatever you call them, Wanja jun look deceptively simple; the well-seasoned meat, tofu, and vegetable patties are bursting with flavor.
Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings as a side dish

Ingredients:

1 pound ground beef
3/4 cup tofu, crushed and squeezed of excess liquid
1/2 cup chopped sweet onion
2 tsp minced garlic
3 tsp sugar
1 Tbsp sesame oil
2 tsp salt
1 Tbsp soy sauce
1 tsp black pepper
1 Tbsp sesame salt
2 eggs, beaten
3 Tbsp flour
Preparation:

In a mixing bowl, mix beef with tofu, onion, and all the seasonings and spices. Mix well.
Shape the mixture into small flat patties, about the size of silver dollar.
Heat up a saute pan to medium heat.
Coat the patties in flour and then dip into beaten egg.
Carefully place patties in heated pan, spooning a small amount of egg mixture onto each patty.
Turn heat to medium-low and try to turn them only once.
Serve hot or warm.

Korean BBQ Shortribs (Galbi) Marinade

This traditional marinade for Korean shortribs gives the meat a delicious sweet soy flavor and an amazing tenderness. This marinade is intended for 1 pound of meat, and can easily be doubled or tripled. Although it is the recipe for Korean Galbi, it is also wonderful on any thick cuts of meat as well as pork or chicken.

Many people also use Cola or 7-Up in their marinade, and although I don't usually do that, it is a useful trick if you don't have at least 4 hours to marinate the meat.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

4 Tbsp chopped garlic (about 3 cloves)
3/8 cup soy sauce
2 Tbsp sugar
1 whole Asian pear, peeled, cored, and then pureed or crushed
1 Tbsp honey
1 Tbsp Japanese rice wine (mirin)*
1 Tbsp sesame oil
1 tsp pepper
Preparation:

Mix marinade together until sugar and honey are dissolved/distributed.

Can be stored in refrigerator or freezer for later use.

(Serves 4)
*If you don't have access to the rice wine, a splash of dry white wine will also work here.

Cold Soybean Noodle Soup (Kong Gooksu)

This Korean noodle dish is refreshingly cold and mild, with a nutty taste that makes it perfect for very hot summer days. It's an easy recipe for even the most novice cook, costs almost nothing to make, and is a healthy and filling vegan Korean dish.

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Ingredients:

1 cup dried soybeans
8 oz somen or somyeon (thin, wheat noodles that are white and often come packaged in bundles)
2 tsp salt
3 Tbsp toasted sesame seeds
3 Tbsp pine nuts (optional)
sliced matchstick cucumbers and/or sliced tomatoes (optional garnish)
sesame seeds, pine nuts, or peanuts (optional garnish)

Preparation:

Soak soybeans overnight in cold water OR soak in hot water for 1-2 hours.
Drain soybeans, cover with water in a saucepan, and bring to a boil. Boil about 20 minutes over medium heat.
At same time, boil noodles according to package directions and rinse in cold water.
Drain soybeans and run them under cold water, rubbing them between your hands to remove their skins.
In a blender, puree soybeans, sesame seeds, salt, and pine nuts (optional) with about four cups water. You will have to do this in a few batches.
When mixture starts to smooth, add about 3 or 4 ice cubes or ½ cup of crushed ice.
When puree is smooth and frothy, it is done. You can also run through a sieve and discard the solids if you want a smoother texture.
Makes 4-6 servings, depending on how large the portions are, so plate accordingly. Place mound of noodles in bowl, cover with soybean puree, and top with optional garnish (cucumbers, tomatoes, sesame seeds, pine nuts, or peanuts). You can also add a couple ice cubes into each bowl if you like it very cold. (Serves 4-6)

Korean Red Bean Porridge (Pat Jook)

Jook (rice porridge) was always eaten in Korea to stretch grains for the poor and to soothe sick, young, or elderly bellies. It's still enjoyed as a snack, as breakfast or another light meal, or as comfort food for the sick. Pat Jook is smooth and mild with a subtle sweetness, but can also be eaten without sugar in place of regular white rice.

Prep Time: 5 minutes

Cook Time: 3 hours

To Pre-soak beans: 2 hours

Total Time: 5 hours, 5 minutes

Yield: 6 servings

Ingredients:

1 cup sweet red beans, soaked for 2 hours
3/4 cup rice, soaked for 30 minutes
2 tsp salt
8 cups water
sugar (to taste)
sweet rice balls (optional)
Preparation:

In a pot, parboil beans for a few minutes.
Discard water.
Add 8 cups of water and boil until beans are completely soft (2-3 hours).
Save about 2 cups of liquid and drain the rest of the beans into a strainer.
Add salt to beans and mash the beans in the strainer set on top of a bowl.
Pour new water over beans and continue mashing, until you have about 7 cups of liquid.
Discard skins in strainer.
Add reserved boiled liquid to mashed bean liquid.
Let the liquid stand undisturbed until bean solids settle.
Add rice and most of bean liquid (without bean solids) to a pot.
Bring to a boil and immediately reduce to simmer.
Cook about 8 minutes, or until rice is tender.
Add bean solids to jook in spoonfuls, stirring often so that it does not burn.
If you want to serve with sweet rice balls, you can cut up store-bought sweet rice cakes (injulmi) into small cubes and add them to the jook when it's almost done.
Serve hot bowls of jook with sugar so that diners can adjust it to their own sweetness level (or salt for a savory porridge).

Pistachio Baklava

Try this nutty variation of a traditional classic Middle Eastern dessert. Baklava is made with layered phyllo dough, a crisp flaky dough.

Ingredients:

½ cup butter, melted

1 package (16 ounce) phyllo dough, thawed

¾ cup unsalted pistachio nuts, finely chopped

1/3 cup sugar

1/3 cup honey

2 teaspoons cinnamon

2 teaspoons juice from lemon

Preparation:

Preheat oven to 350 degrees. Butter a 15-in. x 10-in. x 1-in. baking pan.

In a bowl, combine pistachio nuts and butter. Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter. Spread about half of the nut mixture over the phyllo dough and cover with a buttered sheet of phyllo dough.

Layer five more sheets of phyllo dough, buttering each sheet. Add remaining nut mixture and layer with remaining sheets of phyllo dough, buttering each sheet.

Using a knife, cut the baklava into 1 ½” diamonds.

Bake for 50 minutes or until golden brown. About 30 minutes before Baklava is finished, combine sugar, honey, cinnamon, and lemon juice for glaze in a small saucepan. Bring to a boil, making sure that the sugar is completely dissolved. Reduce heat and allow the mixture to simmer for five minutes. When Baklava is finished cooking, drizzle syrup over top and let cool.

Baba Ghannouj

Baba ghannouj is a popular dip made from eggplant and tahini. It has a smooth, creamy texture, and a slightly smoked taste. It is traditionally served with pita bread (toasted or fresh), however many people like it as a chip dip with potato chips or tortilla chips.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:
1 large eggplant
1 clove garlic
1/4 - 1/2 cup lemon juice (depending on taste)
3 tablespoons tahini
1 teaspoon salt
3 teaspoons olive oil
Garnish
2 tablespoons lemon juice
2 teaspoons olive oil

Preparation:

Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.

Allow to cool for 20 minutes.

Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.

Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.

Place in serving bowl and top with lemon juice and olive oil. Add other garnishes according to taste.

Serve with warm or toasted pita or flatbread. Enjoy!

Parmesan Pita Chips

Pita chips are easy to make when you want a snack without all the fat of fried potato chips! Try these parmesan pita chips with your favorite marinara sauce or by them

Ingredients:

Pita bread (how many loaves you choose depends on how many pita chips you want to make)

olive oil

garlic salt

parmesan cheese (grated or shredded - your choice)

Preparation:

Preheat oven to 350 degrees. While oven is preheating, cut up the pita loaves in pieces. You can choose to do triangles by cutting loaves with a pizza cutter or in squares or circles. 

Brush pita pieces with olive oil. Sprinkle with garlic salt. Top off with parmesan cheese. Bake for 8-10 minutes. These are best when served warm but will keep for 3-5 days, if stored in an airtight container.

Stuffed Eggplant

In the Middle East, vegetables are often stuffed with meat, rice, and herbs and eggplants are no exception. In fact, eggplant is the top consumed vegetable in the Middle East!

Ingredients:
4 eggplants
1 cup of uncooked rice
1/2 lb. ground beef or lamb
1 16 oz. can crushed tomatoes
1/4 cup fresh parsley, finely chopped
2 tablespoons lemon juice
1 small onion, chopped
1/4 teaspoon pepper
1/8 teaspoon salt
1 oz. can tomato sauce
olive oil
water

Preparation:

Wash eggplants and remove the tops. This is best done like you are removing the top of a pumpkin. Do not discard the tops.

In a medium mixing bowl, combine remaining ingredients into a mixture. This is best done with the hands.

Stuff the eggplants with the meat mixture. Be sure to not overstuff; the rice needs room to expand. Place stem back onto eggplants.

Pour olive oil into bottom of large dutch oven. Place eggplants upright and fill with water to cover half of the eggplant.

Cover and allow to simmer for 30-40 minutes, or until meat is done and rice is tender.

Chicken Pita Sandwich

My chicken pita bread sandwich keeps people coming back for more. Piping, soft pita with slices of marinated chicken breast and veggies make it the ultimate lunch time meal.
Ingredients:

For the Chicken
2 lbs chicken breasts, trimmed of all visible fat
3 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 teaspoon cumin
1/2 teaspoon black pepper
1/8 teaspoon cayenne
Additional ingredients
4 loaves pita bread (halved)
1 onion, sliced (red or yellow)
1 tomato, diced
1 cucumber, sliced thin
As a condiment or sauce:
tahini sauce, hummus, mayonnaise, or garlic yogurt sauce (see below for recipes)
Preparation:

In a medium bowl combine all chicken ingredients together and allow to marinate at least two hours. Remove chicken from marinade and slice about 1/4 to 1/2 inch thin.

Pour 3-4 tablespoon of olive oil in a medium frying pan. Heat to a medium high and add chicken. Cook chicken for about 8 minutes, stirring occasionally for even cooking.

In a medium bowl combine chicken with veggies. Add desired sauce or condiment. Use desired amount.

Heat pita loaves in oven or microwave. Stuff pita with chicken and veggies.

Serve immediately with french fries.
Sauce Ideas

Hummus
Tahini sauce
Yogurt garlic sauce
Mayo
Favorite salad dressing like ranch, italian, etc

Feta Cheese Pita Sandwich

Love feta cheese? Well, then I have the sandwich for you! Imagine crumbled feta, stuffed in warm pita bread with cucumbers, onions, lettuce and some spices? Absolutely delicious.
Ingredients:

4 pita rounds
16 oz. feta cheese, crumbled
1 cup cucumber, diced
2 cups shredded lettuce
1 small onion, diced
1/2 teaspoon black pepper
1/4 teaspoon sumac
Preparation:

In a bowl, combine vegetables and spices. Mix well to ensure even distribution of spices. Add crumbled feta.

Heat pita bread in oven or microwave. Cut pita rounds in half and stuff each half with veggie/feta mixture.

Serve immediately with hummus, baba ghannouj, french fries, or other desired sides.

Baked Falafel

Deep fried falafel not in your diet? Try it baked! Baked falafel is still crunchy on the outside and delicious on the inside!
Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

1 15-19 oz can chickpeas, drained
1 small onion, chopped
2 cloves of garlic, chopped
1 tablespoons of fresh parsley, chopped
2 tablespoons all purpose flour
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon baking powder
salt and pepper
2 tablespoons olive oil
Preparation:

Drizzle olive oil evenly in shallow baking dish. Preheat oven to 350.

While oven is preheating, mash chickpeas with mortar and pestle or in food processor. Add onions and garlic and blend.

Add remaining ingredients to make a thick paste-like consistency.

Shape into ping pong size balls and place in preheated baking dish. Bake for 15-20 minutes, turning halfway through cooking.
Serving Baked Falafel

Baked falafel can be served the same way fried falafel would be served. Try it in a pita sandwich with tahini and veggies or on a platter with some hummus and a Middle Eastern salad.

Shoyu Ramen

Making delicious ramen noodles isn't easy. Ramen chefs in Japan usually train hard to make good ramen. This is a quick recipe to make soy sauce flavored ramen at home.

Ingredients:
2 Chukamen noodles
1 clove garlic, finely chopped
1 tsp finely chopped fresh ginger
1 tsp sesame oil
2 cup chicken soup stock
1 cup kombu dashi soup stock
1 Tbsp sake
1 tsp salt
1 tsp sugar
3 tbsp soy sauce
*For toppings:
Chopped negi
Nori (dried seaweed)
Pepper

Preparation:
Heat sesame oil in a deep pan. Saute chopped ginger and garlic in the pan. Lower the heat. Add chicken soup stock and kombu dashi soup stock in the pan and bring to a boil. Add sugar, salt, sake, and soy sauce in the soup. Run the soup through a strainer. Serve hot soup into individual bowls. In the meantime, boil water in a large pan. Add chukamen noodles in the boiling water and cook for a few minutes. Drain the noodles and serve in the hot soup. Place toppings, such as chopped negi and nori seaweed. Sprinkle some pepper if you would like.
*Makes 2 servings

Edamame Potato Salad

Boiled edamame beans are good to add in salads. This is a Japanese-style potato salad with edamame.

Ingredients:

2 slices bacon, cut into thin strips

1 lb potatoes, boiled and peeled

1/2 tsp salt

1 tsp rice vinegar

1 small cucumber, thinly sliced

1/4 lb. edamame, boiled and shelled

1/2 cup mayonnaise

Preparation:

Fry bacon in a skillet and drain on a paper towel. Mash potatoes in a large bowl. Season the potato with salt and vinegar. Add edamame, bacon, cucumber in the bowl. Add mayonnaise and mix well.

*Makes 4 servings

Shrimp Tempura

Tempura shrimp is often served on a bowl of rice or hot noodle dishes.

Ingredients:

12 large shrimp

1 egg

1 cup all purpose flour

1 cup ice water

*Vegetable oil for frying

*flour for dusting

Preparation:

Remove heads and shells from shrimp without removing tails. Devein the shrimps. Make two or three incisions on the stomach side of the shrimp to straighten them. Lightly press the back of shrimp to straighten. Remove the dirt from the tails of shrimp, using a knife. Dry shrimps on paper towels. Make tempura batter. Heat the oil to 340 degrees F. Lightly flour shrimp. Dip the shrimp in the tempura batter. Deep-fry the shrimp until crisp.

Gyoza

Gyoza, known as Japanese potstickers, originated in China. There are a number of variations in the filling. This is a recipe to make the most common pan-fried gyoza.

Yield: 4 servings
Ingredients:
1/3 cup chopped and boiled cabbage or hakusai (Chinese cabbage), excess water removed
2 Tbsp chopped green onion

1/2 lb ground pork
1 tsp sesame oil
1 tsp sugar
2 Tbsps soy sauce
1/2 tsp garlic salt
1 tsp grated fresh ginger
20 gyoza wrappers
1 Tbsp vegetable oil
*For dipping sauce
soy sauce, rice vinegar, rayu (chili oil)

Preparation:
Combine all ingredients other than oil in a bowl and mix well by hands. Place a spoonful of gyoza filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone. Serve gyoza with dipping sauce on the side. For the dipping sauce, mix a 1:2 ratio of soy sauce to rice vinegar and add some rayu chili oil if you would like.

Matcha Green Tea Chocolate Balls

Yield: Makes 12 balls

Ingredients:

1/2 lb white chocolate, finely chopped
2 tsp Matcha (green tea powder)
1 Tbsp milk
1/4 cup heavy cream
*matcha green tea powder for coating
Preparation:

Put finely chopped white chocolate in a medium bowl and set aside.
Put 2 tsp of green tea powder in a small bowl.
Pour warm milk over green tea powder and stir well. Set aside.
Pour heavy cream in a small pan and heat on medium heat.
Stop the heat before cream starts to boil and stir in the green tea and milk mixture.
Pour the cream mixture over white chocolate. Melt the chocolate, stirring well.
Cool the chocolate mixture for about one hour in the room temperature.
Scoop the chocolate into about 1 1/2 inch balls and place them on a sheet of aluminium foil.
Cool them in the refrigerator for about one hour, or until firm.
Round chocolate balls by hands and coat with green tea powder on a tray.
Cool green tea chocolate balls until firm.

Matcha Green Tea Ice Cream

Ingredients:

3/4 cup milk
2 egg yolks
5 Tbsp sugar
3/4 cup heavy cream
1 Tbsp matcha green tea powder
3 Tbsp hot water
Preparation:

Mix hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly. When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture. Add green tea in the egg mixture and mix well, cooling in ice water. Add whipped heavy cream in the mixture and stir gently. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times.
*Makes 4-6 servings

Tekkamaki

Tuna sushi rolls are called tekkamaki in Japanese. 

Japanese Sushi Recipes

Ingredients:

4 cups sushi rice

4 sheets of nori (dried seaweed), cut in half

4 oz sashimi/sushi-grade tuna

Preparation:

Cut tuna into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread the sushi rice on top of the nori sheet. Place tuna horizontally on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces. 

*Makes 8 rolls

Spicy Tuna Roll

It's a sushi roll made with seasoned tuna sashimi.
Ingredients:
4 cups sushi rice
4 sheets nori (dried seaweed)
1 Tbsp white sesame seeds
1/2 lb sushi/sashimi grade tuna (maguro)
1 Tbsp mayonnaise
1/2 tsp togarashi (chile powder) *adjust the amount to your preference.

Preparation:
Chop sashimi/sushi grade tuna and mix with mayonnaise and togarashi. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Sprinkle sesame seed on top of the sushi rice. Place the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces.
Makes 4 rolls

California Maki Roll

Ingredients:
4 cups sushi rice
4 sheets of nori (dried seaweed)
1 avocado
3/4 cup crab meat
2 Tbsp mayonnaise
1/2 tsp salt

Preparation:
Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread about 1 cup of sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab horizontally on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.
Makes 4 rolls

Sweet and Sour Pork

This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.

Serves 4 to 6
Did you like this recipe for Sweet and Sour Pork? Are there any changes you would make? Feel free to share your views and read feedback on this Sweet and Sour Pork Recipe by other readers.
Ingredients:

3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
Preparation:
Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep--frying to 375 degrees Fahrenheit.

For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.

Kung Pao Chicken

Named after a court official or "Kung Pao," Kung Pao Chicken is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers. This recipe calls for deep-frying; for a lighter version, try Kung Pao Chicken Stir-fry.

Serves 4 to 6
Ingredients:
2 boneless chicken breasts, about 6 ounces each
Marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
Sauce:
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch
Other:
6 to 8 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying
Preparation:
Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.

Egg Drop Soup

The basic recipe for Egg Drop Soup (also called Egg Flower Soup) is very simple; I've included a few variations below. For more tips on how to make the soup, see Cooking Tips for Egg Drop Soup. Serves 3 to 4.
Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)
Preparation:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
  Garnish with green onion and serve.

Nutritional Breakdown - 4 servings
Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fibre, 866 mg Sodium

Egg Drop Soup Variations
These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.

Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.
If you like this recipe, you might want to try Tomato Egg Drop Soup, made with tomato and seasonings, or West Lake Beef Egg Drop Soup, a variation of basic Egg Drop Soup made with ground beef.

Spring Rolls

Makes 12 spring rolls
Ingredients:

1/4 pound barbequed pork,
3 dried black mushrooms
1/2 cup mung bean sprouts
1/2 medium carrot
2 tablespoons chopped red bell pepper
2 teaspoons dark soy sauce
2 teaspoons oyster sauce
2 tablespoons chicken broth
1/2 teaspoon granulated sugar
a few drops sesame oil, to taste
2 tablespoons oil for stir-frying, or as needed
12 spring roll wrappers
1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water
3 cups oil for deep-frying, or as needed
Preparation:
Cut the barbequed pork into very thin strips. Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and finely chop.

Rinse and drain the mung bean sprouts. Peel the carrot. Shred until you have 1/4 cup.

In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside.

Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbequed pork. Stir-fry for 1 minute, then add the vegetables. Stir-fry for another minute, then push up to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.

Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.

Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.

Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Chop Suey With Pork, Shrimp and Eggs

This family recipe for chop suey features pork, quail eggs and vegetables flavored with soy sauce, oyster sauce and seasonings.
Ingredients:

2 to 3 tablespoons cooking oil, as needed
1 medium onion, peeled and thinly sliced
1 tablespoon minced garlic
1/4 kilo (about 1/2 pound or 9 ounces) pork, cubed
Salt and pepper, as needed
1/2 cup water
1/4 kilo shrimp, (8 to 10 medium shrimp), boiled and peeled
1 dozen quail eggs, boiled and shelled
1 medium carrot, sliced thinly
12 pieces baby corn, sliced diagonally in half
100 grams ( ounces) snow peas
Sauce:
1 teaspoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame seed oil
1 teaspoon cornstarch
1 teaspoon sugar
Preparation:

Directions for Chop Suey
In a pan, pour the cooking oil, and heat on medium heat.
Saute the garlic and onion.
Add the pork. Sprinkle lightly with salt and pepper. Pan-fry the pork until it is slightly brown.
Add 1/2 cup water, cover and bring to a boil.
While waiting for the water to boil, prepare the sauce: in a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, cornstarch and sugar.
When the pork is tender, add the shrimp, then the quail eggs.
Add the carrot and baby corn.
Add the snow peas.
Add the sauce, stirring until it thickens.
Add salt and pepper to taste.
Serve hot with steamed rice. Enjoy!

Chicken Chow Mein

This recipe for chicken chow mein recipe has crisp noodles like you'll find in Chinese restaurants, but without the fat. Scroll down to the bottom of the directions for a nutritional breakdown.
Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

1 lb (500 g) boneless chicken breast, cut in thin strips
1 tablespoon (15 mL) soy sauce
1/4 (1 mL) salt
1 tablespoon (15 mL) dry sherry
1/4 teaspoon (1 mL) white pepper
1 tablespoon (15 mL) cornstarch
1 lb (500 g) Chinese-style steamed noodles or cooked thin egg noodles
1 1/2 cups (375 mL) Chicken Stock
1 tablespoon (15 mL) minced ginger
1/2 cup (125 mL) thinly sliced onions
3 large dried Chinese mushrooms, soaked and thinly sliced
2 cups (500 mL) Chinese flowering chives or green onions, cut in quarters
2 teaspoons (10 mL) sesame oil
3 cups (750 mL) bean sprouts, tightly packed
Black pepper to taste
Preparation:

Combine chicken and marinade ingredients (soy sauce, salt, dry sherry, white pepper and cornstarch), mix well and set aside.
  Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly. Fluff up noodles to allow drying. When dried, spread noodles loosely on large cookie sheet lined with aluminum foil.
  Heat oven broiler to medium-high. Broil noodles for about 5 minutes on each side, checking frequently, until crisped but not burned. Keep warm.
  Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. (If using green onions, cook for 30 seconds).
  Remove from heat. Stir in bean sprouts. Season with pepper. Pour chicken mixture over noodles and serve. Serves 4.

Each serving includes:
  Calories 358, 43 g Carbohydrates, 33 g Protein, 6 g Fat, 1 g Saturated Fat, 100 mg Cholesterol, 5 g Fibre, 466 mg Sodium, 555 mg Potassium. An excellent source of vitamin D, thiamine, riboflavin, niacin, vitamin B-6, folacin, and iron. A good source of fibre, vitamin C, vitamin B-12 and zinc.

Stir-fry Egg Foo Yung

Egg Foo Yung is a great choice for lazy weekend breakfasts. Serves 3 to 4
Ingredients:

6 fresh mushrooms
1/2 cup mung bean sprouts
1/4 to 1/2 cup shredded Napa cabbage, as needed
3 Chinese sausages (lop cheong)
5 eggs
1 teaspoon salt
freshly ground black pepper, to taste
2 to 3 teaspoons Chinese rice wine or dry sherry
1/4 cup peeled and chopped onion
2 green onions, chopped
3 tablespoons canola, corn, or peanut oil
Extra soy sauce or salt, to taste
Egg Foo Yung Sauce:
1/2 cup low sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
a few drops sesame oil
Freshly ground black or white pepper to taste, optional
1 teaspoon cornstarch dissolved in 4 teaspoons water
Preparation:

To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using. Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken. Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung.

Wipe the mushrooms with a damp cloth and slice. Rinse the mung bean sprouts and shred the cabbage. If desired, you can blanch the vegetables so they will be more tender - just be sure to drain them thoroughly. Chop the sausage on the diagonal into 1/4-inch pieces

Lightly beat the eggs with the salt, freshly ground black pepper and the rice wine or sherry.

Heat the oil in a wok or frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan. Add 1 tablespoon oil, and stir-fry the mushrooms until they are browned. Remove from the pan.

Add the cooked sausage, onion and mushrooms to the egg, along with the other vegetables.

Add 2 tablespoons oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown, then turn over and cook the other side. Serve hot with the sauce poured over top.

Sweet Potato Steak Fries

So simple and delicious, these sweet potato fries are a great way to enjoy one of nature's most nutritious foods. Since these are done in a hot oven, they don't need lots of oil to "fry." These sweet potato fries are great with burgers, steaks and almost anything else you would serve with regular fries.

I like mine spicy, so I put in a good shake of cayenne, but you can easily tailor this recipe to your own level of heat. As with regular French fries, salt is important to bring out the flavors, but you can always adjust that after they're cooked.

Makes 4 Servings of Sweet Potato Steak Fries
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
2 large sweet potatoes or yams, washed and dried
olive oil, as needed
cayenne, to taste
salt, to taste
paprika, to taste
Preparation:
Preheat oven to 400 degrees F.
Cut the sweet potatoes into round 1/4" slices and add to a large bowl. Drizzle in enough olive oil to coat the slices and dust with salt, cayenne, and paprika to taste.

Arrange them on a baking sheet and bake at 400 degrees for 20 minutes, remove from oven, flip over each slice, and bake for another 15-20 minutes, or until they look and feel done. Serve hot.

Turkey and Cheddar Meatloaf

This turkey meatloaf recipe calls for cheddar cheese, but would also be great with gouda, or Monterey Jack. Like all successful meatloaf recipes the key is to use a thermometer to check the internal temperature, as the time given is just an estimate, and will vary according to your oven and shape of the loaf pan.

Serves 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
3/4 cup milk
1 cup Italian seasoned breadcrumbs
2 eggs, beaten
1 1/2 teaspoon salt
1/2 tsp black pepper
1/4 tsp cayenne
1 tbsp Worcestershire sauce
2 pounds ground turkey
1/2 pound cheddar cheese, cut into 1/2-inch cubes
1/2 cup ketchup
2 tbps Dijon mustard
1/2 tsp vegetable oil
Preparation:
Preheat oven to 350 degrees F.[

In a bowl mix the milk, breadcrumbs, eggs, salt, pepper, cayenne, Worcestershire sauce, and half (1/4 cup) of the ketchup. Add the turkey and mix to combine. Fold the cubes of cheese into the mixture and transfer into a lightly oiled loaf pan.

Combine the Dijon mustard and the rest of the ketchup, and spread evenly over the top of the meatloaf.

Bake about 1 hour until it reaches an internal temperature of 170 degrees F. Let rest for 15 minutes before slicing.

Garlic-Studded Buffalo Roast

Many higher-end grocery stores now sell buffalo meat right along side beef in the butcher case. Buffalo has a mild, delicious flavor and has only half the cholesterol of beef. This garlic-studded buffalo roast recipe is a great way to enjoy this healthy meat.

Makes 8 Portions of Garlic-Studded Buffalo Roast
Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Ingredients:

4 lb boneless buffalo top-round roast
2 cloves garlic, cut in quarters
1 tbsp vegetable oil
1 tbsp coarse ground black pepper
2 tsp kosher salt
5 slices of proscuitto or bacon
Preparation:

Preheat oven 350 degrees F.

Make 8 evenly spaced incisions with a parry knife, about 2 inches deep, in the roast. Push in the pieces of garlic as far as possible. Rub the roast with the oil and coat evenly with salt and pepper. Place in a roasting pan and drape over the proscuitto or bacon. You can use butcher twine to secure the meat on top for presentation purposes, but this won't affect the flavor.

Roast the buffalo until a meat thermometer read 130 degree F., for medium rare. Buffalo meat has less fat than beef and may get dry if cooked beyond medium. Let rest for 15 minutes before slicing.

Creamy Chive Garlic Mashed Potatoes

This mashed potato recipe is perfect for those times when plain mashed potatoes just won't do.Unlike many garlic mashed potato recipes, this version cooks the garlic with the potatoes for a more mild, sweeter flavor. 

Makes 6-8 Portions of Creamy Chive Garlic Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

3 pounds large russet potatoes, peeled, cut in half lengthwise (see photo)

6 cloves garlic, crushed

1/2 cup butter (1 stick), cut into 1-inch pieces

3/4 cup heavy cream

1/2 bunch chives, sliced thin

salt and pepper to taste

Preparation:

Add the potatoes and garlic to a large saucepan and fill with enough cold water to cover potatoes by 3-inches. Add a tablespoon of salt to the water and bring to a simmer over medium-high heat.Once simmering, reduce heat to medium-low and simmer until the potatoes are just tender. Drain well and add back to the pan. 

Place the pan on a very low flame for 1 minute to dry the potatoes. Add the butter and mash for briefly to break up the potatoes. Add the cream and mash until smooth and fluffy.Add the chives, salt, and fresh ground black pepper to taste; stir to combine.

Fresh Sweet Corn Fritters

This easy sweet corn fritter recipe is a great way to enjoy summer's bounty of fresh corn. These corn fritters can be a snack, or a tasty side dish for barbecued meats.

Makes 4 Servings of Sweet Corn Fritters
Ingredients:

2 large ears fresh sweet corn (or 1 packed cup of thawed, drained, frozen corn)
2 large eggs
1/4 cup whole milk
1/4 cup all-purpose flour
3 tablespoons yellow cornmeal
1 1/2 teaspoon sugar
1/2 teaspoon salt, or to taste
2 1/2 teaspoons baking powder
peanut oil for frying (may substitute canola)
Preparation:

Over a large bowl, using a sharp knife, carefully shave the corn kernels off the cob. With the back of the knife, scrap the milky juice from the cob into the bowl. Whisk the eggs and milk into the corn until thoroughly combined. In another bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter.

Pour oil about 3/4-inch deep into a heavy-duty skillet. Over med-high heat bring oil to 375°F. When oil is hot, drop rounded tablespoons of batter carefully into the oil. Don't crowd, the fritters should not touch each other. Best done in two batches. Cook about 3 minutes on each side, until the corn fritters are golden brown. Drain on paper towels or wire rack. Salt if desired, and serve corn fritters immediately.

Tamale Pie

This tamale pie recipe is one of the great American casseroles. Spicy beef, sweet corn, and cheese sandwiched between layers of corn bread. This tamale pie is simple to make, and uses Jiffy corn muffin mix to speed things up.

Of course, this will also work perfectly with your favorite homemade cornbread recipe.

Makes 8 Servings of Tamale Pie
Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

Ingredients:

2 lbs ground beef
2 cups diced peppers of your choice
1 16-oz jar roasted tomato salsa
1 tsp salt
1 tsp chipotle pepper
1/2 tsp dried oregano
2 boxes Jiffy corn muffin/bread mix (or enough cornbread batter for two 9 x 9 -inch pans)
2 eggs
2/3 cup milk
4 oz cheddar cheese, divided
4 oz pepper jack cheese, divided
8 oz frozen corn, thawed
Preparation:

Place a large pan over medium heat, and add the beef and peppers. Using a wooden spoon, break up the meat into small pieces while it cooks. Once the meat is in small pieces, add the salsa, salt, chipotle, and oregano. Cook stirring occasionally for 15 minutes. Continue to break up any larger pieces of beef as it simmers. Remove from heat and reserve. Skim any residual fat that comes to the surface.

Lightly grease a 9 x 13 casserole dish. Mix up one of the boxes of Jiffy according to directions, and spread evenly in the bottom of the dish. Top with the corn, and then half the cheese. Spoon over the beef mixture evenly, and pressing down lightly.

Mix up the other box of Jiffy and fold in the remaining cheese. Spread evenly over the top, leaving a small space (1/2-inch) around the edges. Place the casserole dish on a baking sheet pan to catch any drips, and place in a preheated 350 degree F. oven. Bake for 1 hour. Allow to rest for 15 minutes before serving.

Bumblebee Soup

If you're a fan of hearty soups, this black bean and corn chowder recipe is for you. The sweet corn is perfect with the black beans, and the chipotle pepper gives this chowder a nice kick. 

Makes about 10 Cups of Black Bean and Corn Chowder

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

4 strips bacon, sliced in 1/4-inch pieces

1 diced onion

2 cloves garlic, minced

1 quart chicken broth

2 (15-oz) cans black beans, drained

2 cups fresh corn, or frozen sweet corn, thawed

1/2 tsp chipotle chili powder, optional

1/2 tsp dried oregano

salt and fresh ground black pepper to taste

Preparation:

Add bacon to a cold saucepan, and over medium heat, cook until the bacon is crisp. Reserve bacon, and leave 2 tablespoons bacon fat in the pan.Over medium heat sauté the onions with a pinch of salt for about 5 minutes, or until it becomes translucent. 

Add the garlic, sauté for 2 minutes, and then pour in the broth, and half the reserved bacon. Add the remaining ingredients and bring to a simmer, stirring occasionally. Reduce heat to low and gently simmer for 20 minutes. 

If a thicker soup is desired, take a potato masher and carefully mash some of the black beans against the bottom of the pan. This will thicken the soup. The more you mash, the thicker the soup will get. After mashing some of the black beans, let it simmer for another 10 minutes to achieve the desired texture. 

Taste and adjust the seasoning. Serve hot with the remaining bacon over the top as a garnish.

Blueberry Corn Muffins

This delicious blueberry corn muffins recipe was adapted from the Silver Palate Good Times Cookbook. Fresh blueberries are preferred, but you can also use dried, or well-drained frozen ones. These blueberry corn muffins are an American classic.

Makes One Dozen Blueberry Corn Muffins
Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup white sugar
2 tbsp light brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
6 tablespoons melted unsalted butter
1 large egg, beaten
1 2/3 cup fresh blueberries
Preparation:

Preheat oven to 400 degrees F.

Line a muffin pan with 12 paper liners. Add the cornmeal, flour, sugar, baking powder, and salt into a mixing bowl. Whisk dry ingredients for a half a minute to combine.

With a spatula, form a well in the center of the dry ingredients and pour in the buttermilk, butter, and egg. Stir together until the batter is just barely combined. Add the blueberries and gently fold to combine.

Divide the batter into the 12 muffin cups, filling each approximately two-thirds full. Bake 25 minutes, or until the tops are golden-brown.

Bistecca alla Fiorentina

Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though Bistecca alla Fiorentina, Florentine-Style Steak, is featured prominently on the menus of almost all the restaurants in Florence, finding a good one isn't at all easy. But when you do it's heaven on earth, delightfully rich, flavorful rare meat so tender it can be cut with a spoon. Much of the secret is the breed of cattle, Chianina beef...
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
Thick steaks, with the bones
Salt
Hot coals, ideally hardwood
Freshly cracked pepper
Preparation:
Continuing from above, Chianina beef are the huge white oxen raised in the Val di Chiana, near Arezzo. Their meats are both tender and flavorful, and because of the size reached by the animals the steaks can easily exceed 6 pounds

To find a source for Chianina beef in North America contact the American Chianina Association. Otherwise, buy a steak from another breed; to serve two people you will want one that has been well aged (go to a butcher you trust), weighs 1 1/2 to 2 pounds, and is 1 3/4 inch thick (7-900 g and 4 cm).

As Vittorio Zani and Giampaolo Pecori note, in A Fuoco Vivo, a little collection of grilling recipes, the thickness is given by the thickness of the T-bone that separates the filet and contre-filet; this means that in the case of a huge animal the steak could be even thicker and weigh more.

The cut? Porterhouse is best because it has both filet and contre filet. If that's not available, then T-bone or strip steak.

Once you have your steak and your coals, which should be quite hot (you should only be able to hold your hand over them at grill height for about 4 seconds), set your grill about 4 inches (10 cm) above them and let it heat for a few minutes, but not too long because otherwise it will burn lines into the meat.

Drop the steak on the grill, let it sear briefly, and then reduce the heat by raising the grill slightly. As soon as the steak comes off the grill easily flip it and liberally salt the freshly grilled surface. After a few more minutes, when the other side comes free, flip again and salt. Don't worry about over salting because the seared surface won't allow the salt to draw out excess moisture. A few minutes more, flip, pepper (lightly), flip, pepper again lightly, and that's it.

The important thing is that the heat remain constant and intense following the initial very high-heat searing, and if the coals look like they're dying down gently fan them back to life. The cooking should happen in the space of a few minutes, and when done the steak should still be rare on the inside. How much time? This depends upon your fire and your taste.

One of the best tests for doneness of a steak is feel.
Raw meat is squshy and soft, and as it passes from rare though medium to well done, toughening as it goes, it becomes progressively firmer, and finally unyielding.

In terms of describing the feel, Bob Pastorio says: "Short course: press gently near the base of the thumb - that meaty place called the mound of Venus (really!) - with the index finger of the other hand. That's what rare meat feels like. Press in the center of the palm. Medium. Press at the outside edge of the hand at the pinkie knuckle. Well done."

Do keep in mind that your steak, especially if it is thick, will continue to cook for a few minutes after you remove it from the fire. Therefore figure your cooking time accordingly. The Joy of Cooking suggests cooking times for steaks straight from the fridge, and says to add or subtract 1 minute per half-inch thickness of steak. If you're using room temperature meat, the meat will cook a few minutes faster.
A 1-inch steak: Rare, 10-12 mins; Medium Rare, 12-16 mins; Medium, 16-18 mins
A 2-inch steak: Rare, 18-20 mins; Medium Rare, 20-24 mins; Medium, 24-28 mins
What to serve your Bistecca alla Fiorentina with? In the past people suggested a pat of butter, but the most you'll see today is a lemon wedge. And a tossed green salad, which will nicely complement the meat without impinging upon it the way a salad with tomatoes or other vegetables would. Other possibilities for side dishes include fried potatoes and freshly boiled white (canellini) beans drained well and seasoned with olive oil, salt, and pepper. And a rich red wine, a Chianti Classico Riserva, or a Brunello, or a Barolo.