Yields 4 servings

2 Tbsp vegetable oil
3 garlic cloves, minced
1 large onion, finely chopped
The meat from 2 pork chops, trimmed of fat and diced
1 Tbsp shrimp or anchovy paste
3 large tomatoes, diced
3 Japanese eggplants, tops removed, the flesh sliced into columns about 1 inch long
1 large bitter melon, top removed, sliced but unpeeled, cut into 2-inch pieces
1 cup water
1/4 tsp freshly ground black pepper
Salt to taste (may not be necessary if anchovy paste was used)

1. Heat the oil in a wok over medium-high heat and add the garlic and onion. Saute’ until the onion is limp.

2. Add the pork and continue to cook until it has browned; then stir in the shrimp paste and tomatoes. Reduce heat to medium and let mixture simmer, stirring occasionally, until the tomatoes have softened down and lost their shape.

3. Add the eggplant, bitter melon, water and pepper. Cover and simmer until melon is tender, but still a bit crisp. Uncover and correct the seasoning, if necessary.

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Yields 4 servings

2 Tbsp vegetable oil
1 small onion, peeled and chopped
2 garlic cloves, minced
2 large tomatoes, cored, halved and then sliced
2 cups oyster meat, drained of liquor
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 green onion, cleaned and finely chopped
1 lemon, cut into wedges

1. Heat the oil in a frying pan or wok over medium-high heat. Add the onion and fry until it softens. Add the garlic and stir-fry until both the onion and garlic are golden.

2. Stir in the tomatoes and continue to cook for 3 minutes.

3. Add the oysters and season with salt and pepper. Stir and cook for another 3 minutes, or until the edges of the oysters begin to curl.

4. Turn the mixture into a serving dish, garnish with green onions and lemon wedges. Serve with steamed rice.

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Having a drink in the Philippines always includes partaking in Filipino bar food. Whether you like sweet or salty, this recipe has the ingredients just for you!

Makes 2 cups

2 cups pecans
3 tablespoons brown sugar
4th teaspoon soy sauce
2 teaspoons vinegar
1 teaspoon lime juice
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper

Preheat the oven to 325°F. Combine all ingredients in a large bowl and mix until the cons are well coated. Pour the nuts onto a lightly oiled baking sheet, separating the nuts as much as possible into a single layer. Bake for 15 minutes until the nuts are golden brown. Cool the nuts before handling, 10 to 15 minutes. They will be crispy with a brown shiny glaze. Store in your cupboard in an airtight container for up to 2 weeks.

Tips: These are wonderful as a snack, and appetizer, are as a garnish for salads.

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1/2 pound fresh salmon fillet
1 1/4 cups Five-Spice Vinegar (recipe below)
3 tablespoons Coconut Cream (recipe below)
1/4 teaspoon salt
Dash of freshly ground black pepper
1 small fennel bulb, thinly shaved
2 cups baby salad greens
2 lime wedges
Sea salt

Five-spice Vinegar: Combine 2 cups coconut vinegar, 2 pieces star anise, 1 Bay leaf, 1 cinnamon stick, 1 teaspoon whole black peppercorns, 1 teaspoon fennel seeds, and 5 cloves in a glass jar. Allow to sit for 24 hours in a cool dry place. May be kept for up to 6 months.

Coconut Cream: Pour one can coconut milk into a small saucepan and simmer over low-medium heat for 40 to 45 minutes. Cool the reduced coconut cream to room temperature and refrigerate. Once chilled, it will have the consistency of cream cheese. Stir in an airtight container in the refrigerator for up to 2 weeks.

Marinate the salmon: Place the salmon filet in a nonreactive dish. Pour 1 cup of the five-spice vinegar over the salmon and cover with plastic wrap. Marinate for 15 minutes in the refrigerator. Turn the filet over and marinate another 15 minutes. The flush will turning opaque pink in the center of the filet will remain translucent. Remove the fillets from the dish and discard the marinade. Slice the salmon into 1/4 inch slices. Set aside.

Make the salad dressing: Combine the remaining 1/4 cup five-spice vinegar with the coconut cream, salt, and pepper. Whisk the ingredients together.

Make the fennel salad: In another bowl combine the shaved fennel and salad greens. Pour the coconut dressing over the salad and lightly toss. Arrange the salad on a serving platter. Lay the sliced salmon around the salad. Squeeze the salmon lightly with lime and sprinkle with sea salt just before serving.

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Serves 4

1 teaspoon olive oil
2 cloves garlic, minced
1 Shalit, chopped
4 ounces Chinese sausage, sliced
3 to 4 saffron strands
2 cups chicken stock
1 tablespoon soy sauce
Dash of freshly ground black pepper
1 cup uncooked jasmine rice

Heat the olive oil in a medium pot over medium heat. Add the garlic, shallots, and Chinese sausage. Cook and stir for 1 minute, being careful not to burn the garlic. Add the saffron, chicken broth, soy sauce, and pepper. Simmer for 5 min.

Add the Rice and stir to combine. Cover the pot and reduce the heat to the lowest setting. Steam the Rice for 20 to 25 minutes until tender.

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Serves 4

2 tablespoons olive oil
2 small cloves garlic, chopped
4 cups cooked day-old rice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

heat the olive oil in a 10 to 12 inch nonstick skillet or wok over medium-low heat. Add the garlic, cooking and stirring until lightly toasted to a golden brown. Add the rice and cook for 5 min., stirring occasionally, until each grain is heated through and lightly fried. Season with salt and pepper. Ladle the rice onto a platter and serve hot.

Tips: Pairs well with just about anything as a delicious side.

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Although a Filipino dish, the history is deeply rooted with the Spaniards who came to the Philippines. This recipe is quite detailed with lots of ingredients, so start preparing this early! Your taste buds will thank you!

Yield: 6 to 8 servings
Preparation time: 1 1/2 hours
Cooking time: 1 1/2 hours

Ingredients

2 medium-sized crabs
2 cups fresh clams
8 raw medium-to-large shrimp
1 cup light rum
1 cup olive oil (Half extra-virgin and half regular)
1 small chicken, cut into 12 serving pieces (about 2 pounds), patted dry with paper towels
2 cups boneless pork (loin or butt), trimmed of fat and cut into 1 inch cubes, patted dry with paper towels
8 garlic cloves, minced
2 medium-sized onions, finely chopped
2 Portuguese sausages, sliced on the diagonal into 6 pieces
2 sweet red peppers, cored, seeded, and cut into thin strips
1 6-ounce can tomato paste
3 cups long-grain rice, washed and drained
3 cups chicken stock
to teaspoon salt
1/2 cup frozen green peas, thawed
4 medium-sized squid, body only, well cleaned, and sliced into 1/2 inch rings

Method

1. In a steamer, bring water to a rolling boil. Place crabs on steamer tray. On another steamer tray arrange the clams. When there is a full head of steam, but the crabs and clams inside and steam for about 8 min. Uncover and remove the trays, discarding any clams but did not open. Set aside to cool.

2. Measure 2 cups of the liquid from the steamer and pour it into a medium-sized bowl. You may save the remainder of the liquid by freezing and use a later time.

3. Cut the crabs in half with a heavy cleaver and discard the innards and kills. Separate the clause from the bodies and cracked him.

4. Pour the rum into a large saucepan and bring it to a boil over medium heat. Put in the crab house and claws, cover and reduced to low heat, and let the crap simmer for about 10 min. Using a slotted spoon to drain the crab pieces, remove and set aside.

5. Leave the saucepan on the heat and put the shrimp into the same liquid. Cover and simmer for 2 min. Remove the shrimp with a slotted spoon and set aside to cool. After cooling, you may choose to removes shells and devein the shrimp, but this is not a necessary step. Pour the rum liquid into the reserve seafood liquid from step 2. There should be approximately 3 cups of liquid.

6. Heat the olive oil in a wok over high heat and, when it is just to smoking point, but in the chicken pieces and brown them on all sides. Remove them with this slotted spatula to a plate and set aside.

7. Add the pork to the wok and stirfry until it is just brown.

8. Add the garlic and onions to the wok and continue to stir for 2 min. Add the sausage pieces and stirfry them for a further minute. Add the sweet pepper strips and stir in the tomato paste. Continue to stir and fry everything until any moisture has evaporated and the mixture is quite thick.

9. Add the drained rice and continue to stir until the rice is mixed in and colored with the tomato paste. Pour in the liquid from step 5. Bring it to a boil, return the chicken from step 6 to the wok, and stir to distribute it throughout the mixture. Cover the wok, reducing heat to low, and simmer for 15 min.

10. Uncover the wok, stirring the peas, cover and simmer for 3 min. Uncover, place the square at Reims on top, cover and let stand for 1 minute, being careful with the time as the squid will over cook and toughen.

11. Uncover the wok and arrange the clams from step 2, the crabs from step 4, and the shrimp from step 5 on top of the rice mixture. Cover the wok, turn off the heat and let everything warm through and could continue to cook for about 10 minutes.

12. Uncover the wok and serve immediately.

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Here is a recipe, given in steps, for some of the most delicious soup you will ever make for your family! With easy-to-find ingredients, take your family overseas without having to leave the dinner table!

STOCK

3/4 pound of boneless pork (shoulder or butt)
1 whole chicken breast
2 Chinese sausages (Hot Italian sausage for substitute)
1 tsp salt
Water to cover

1. Place the meats and salt in a heavy 4-quart saucepan and pour in enough water to cover the meats by at least 1 inch. Bring to boil over high heat, reduce the heat to low and cover. Simmer for 35 to 40 minutes, until the pork is tender. Drain the meats and transfer to a plate to cool. Reserve the liquid in the saucepan.

2. When the meats are cool enough to handle, cut the pork and ONE of the sausages into 1/4-inch pieces. Remove the bones and skin from the chicken breast and dice into 1/4-inch pieces. Slice the remaining sausage on the diagonal, into 1/8-inch slices for topping/garnishing.

SAUCE

1 Tbsp vegetable oil
1 medium-sized onion, peeled and very thinly sliced
1 tsp paprika
3 celery stalks, thinly sliced crosswise
1/2 pound cooked, peeled small shrimp
All prepared meats from above, except for sliced sausage held for garnish

Heat the oil over moderate heat in a large, heavy frying pan until a light haze forms above it. Add the onion and cook for 5 minutes, stirring frequently, until the onion is soft and translucent, but not brown. Watch carefully for any sign of burning and adjust the heat accordingly. While continuing to stir, quickly add the remaining ingredients. Stir, cover tightly, and set aside.

NOODLES

Reserved liquid stock
Water, if necessary due to not having enough stock
1 pound egg noodles (fettuccine may be substituted for a more western flair)
The “Sauce” from the previous step
2 Tbsp vegetable oil
3 garlic cloves, minced
2 to 3 Tbsp fish sauce (found in most grocers)

1. Bring the reserved liquid to a boil in a large saucepan over hight heat. Add any water that may be necessary if there is not enough to cover the pasta. Add noodles and stir constantly to prevent sticking. Once the liquid returns to a boil, cook noodles for 1 minute longer, until tender. (If substituting the noodles with pasta, cooking time will be longer. Please refer to package.) Immediately remove noodles, retaining the liquid, placing in collander and running under cold water to stop the cooking process.

2. Pour 1/4 cup of the liquid into the pan with the “Sauce” from above and cover it again. (Reserve the rmainder of the liquid for used in another soup or recipe.)

3. Heat the oil in a wok or large skillet over medium heat. When a light haze forms above the surface, add the garlic and stir until it just darkens and loses its raw pungency. Add the noodles and toss for 1 to 2 minutes, until they are heated through. Season with the fish sauce and continue stirring to coat them evenly. Remove and mound on large heated platter. Keep warm in oven set to low.

GARNISH AND SERVING

2 hard-cooked eggs, cut into quarters lengthwise
1/2 cup bean sprouts
1/2 cup Chinese snow peas, ends removed
The “Noodles” and “Sauce” from above steps
3 green onions, finely chopped
2 lemons, cut lenthwise into 6 wedges
Reserved sausage slices from “Stock” step above

1. Fill a medium-sized saucepan with water and bring to boil over high heat. Place sprouts into steamer basket or sieve and immerse into boiling water for a count of 5. Remove immediately and place in bowl, set aside. Follow the same step for the snow peas, only leave that in the water for a full minute and a half. Set them aside.

2. Take the platter of noodles from the oven and pour the meat sauce over the top evenly. Garnish with vegetable, egg, lemon and sausage slices. Serve immediately.

Tips: Stock may be made much more quickly in a pressure cooker, and also may be made a day before and stored in the refrigerator. The sauce, too, may be prepared beforehand, as well as the veggies for garnish, as long as all are stored in air-tight containers in the fridge.

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2 1/2 pounds smoked turkey legs or leftover roasted turkey legs
3 cloves garlic, chopped
4 whole green onions
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 1/2 cups croutons or prepared bread stuffing
1 bay leaf
3/4 cup coconut or Palm vinegar
2 tablespoons sugar
1/4 cup soy sauce
1/4 cup oyster sauce
1/2 teaspoon freshly ground black pepper
6 cups chicken stock

How to Make

Combine the smoked turkey, garlic, green onions, dried oregano and thyme, croutons, bay leaf, vinegar, sugar, soy sauce, oyster sauce, pepper, and chicken stock.

Bring the broth to a boil and immediately reduce to a simmer for 40 to 45 min. until the turkey has become very tender and the sauce has reduced and thickened. Remove and discard the bay leaf. Serve with rice.

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3 cloves garlic, minced
1 green onion, chopped
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup soy sauce
2 tablespoons mustard
1 teaspoon dried red pepper flakes
1/2 teaspoon five-spice powder
2 1/2 pounds pork ribs

Have To Make

Combine the garlic, green onion, vinegar, honey, soy sauce, mustard, dried red pepper flakes, and five-spice powder together in a bowl and whisk to dissolve the flavors together. Place the ribs in a large pan and pour the marinade over the ribs. Cover with plastic wrap and refrigerate. Marinate the ribs for 24 hours, turning the ribs after 12 hours so that both sides of the slab are marinated.

Preheat your grill over medium-high heat. Oil the greats. Remove the ribs from the marinade and place the flap on the hottest part of the grill. Discard the marinade. Sear the ribs over high heat for 3 to 5 minutes per side so that the sugar from the marinade begins to caramelize and brown. Mix the ribs to a lower heat section of the grill. Cook the ribs over low-medium heat for 1 to 1 1/2 hours until the meat is tender and easily pulls away from the bone.

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