Ingredients:

• 3 tbsp vegetable oil
• 3/4 pound beef round steak, trimmed of fat and bone, and cut into 3/4-inch cubes
• 3/4 pound boneless pork butt, trimmed of fat, thinly sliced, and cut into strips about 1 inch wide by 1 inches long
• 1 large onion, peeled and sliced
• 2 garlic cloves, smashed, peeled, and minced
• 3 medium-sized tomatoes, chopped
• 1 tbsp tamarind concentrate, dissolved into 1/2 cup hot water
• 3 small summer squash (any variety) cut into large dice (about 1-inch cubes)
• 10 string beans, ends removed, cut on the diagonal into 2-inch lengths
• 1 bunch bok choy, washed, drained, and cut on the diagonal into 2-inch-long pieces
• 1/2 tsp freshly ground black pepper
• 6 tbsp Southeast Asian fish sauce (nam pla)
• juice of 2 limes

1. Heat the oil in a wok over medium-high heat and fry first the beefand then the pork. Turn and stir the meats so they brown on all sides; then remove them with a slotted spoon and drain them on paper towels.

2. Add the onion to the wok and fry and stir for 1 minute; then add the garlic, tomatoes, and squash. Continue to stir-fry for about 5 minutes more and pour in the tamarind liquid.

3. Raise the heat to high and return the meats to the wok. When the mixture comes to a boil, stir in the string beans and bok choy. Stir and cook the mixture for 3 minutes, seasoning with the black pepper and only 2 tablespoons of the fish sauce.

4. Transfer the mixture to a deep serving dish. Combine the remaining fish sauce with the lime juice and pour it into a small bowl. Present the dish and sauce at once accompanied by plain rice. Each diner should sprinkle the fish-and-lime sauce over their individual portions.

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Prep: 30 mins.  Cooking: 1 hr 45 mins.  Serves 8.

Ingredients for Melange:

• 1 lb each chicken thighs and breasts, skinnde and cut through the bone into smaller pieces (thighs in 2, breasts in 4)
• 1 lb of pork loin or butt, trimmed of fat and cut into 1 1/2-inch cubes
• 1/3 lb smoked ham, cut into 1-inch cubes
• 3 Portugese sausages (chorizos or hot Italian sausages may be substituted), each cut into 3 pieces
• 1 bay leaf
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 small firm white cabbage, cut into 2-inch chunks
• 2 medium-sized potatoes, peeled and cut into 1 1/2-inch cubes
• 3 plantains (cooking bananas), peeled and sliced into 1-inch thick disks
• 3 tbs vegetable oil
• 1 large onion, minced
• 3 garlic cloves, minced
• 6 canned tomatoes, drained and chopped
• 1/2 tsp salt
• 1 cup of canned garbanzo beans, drained

Put the chicken, pork, ham, sausages, and bay leaf in a large saucepan.  Season with salt and pepper and por in enough water to cover the meats.  Bring to a boil over high heat, cover, reduce the heat to low, and simmer the meats for 45 minutes.

Uncover and remove the meats to a plate with a slotted spoon, draining them over the pan.  Discard the bay leaf.

Put the cabbage and potatoes into the liquid remaining in the saucepan and bring to a boil again.  Cover, reduce the heat to medium, and cook the vegetables until the potatoes are fork-tender but still compact.  Strain the vegetables from the stock with a slotted spoon and set them aside.  Strain the stock through a sieve lined with muslin cloth or a strong paper towel.  Set aside 1 cup of the stock and reserve the remainder for future soup base, if desired.

Put the plantain slices in a small saucepan, add enough water to cover them, and bring to a boil.  Cover, reduce the heat to medium-low, and cook until the bananas are tender but not mushy.  Drain them and set them aside with the vegetables.

Heat the oil in a wok over medium heat and fry the onions and garlic, stirring, until the onions are soft.  Stir in the tomatoes abd salt, reduce the heat to medium-low, and let the mixture cook, stirring from time to time, for 10 minutes.  Increase the heat to high, pour in the reserved stock, and bring to a boil.  Return the meats to the pan,n add the vegetables and bananas, and stir in the chick-peas.  Heat everything through; then transfer to a deep serving bowl and keep warm in a low oven while you prepare the Eggplant Sauce.

Ingredients for Eggplant Sauce:

• 3 small Japanese eggplants, stems removed
• 2 garlic cloves, minced
• 3 tbs white vinger
• 2 tbs water
• 1 tsp salt
• 1/4 tsp pepper

Preheat the broiler and, placing the eggplants on a rack, put them close to the heat source, turning until the skins are burnt and blistered.  Test  the eggplants to see how soft they are.  If they are not completely cooked, turn the oven to 300ºF and bake them until they are soft enough to mash. (Microwave ovens will shorten this process.)

Peel the eggplants, chop them roughly, and then put them in a blender or food processor, together with the remaining sauce ingredients.  Blend to a fine purée and transfer to 2 small bowls.  Bring to the table with the Pochero.

Tip:  Plantains can be bought in Latin markets.  If you cannot obtain them, substitute sweet potatoes, which do not need to be trated separately but may be cooked with the other vegetables.

You may take a shortcut and use a small (8-oz) can of tomato purée instead of the whole tomatoes.  Some Filipinos prefer the dish to be more strongly tomato-flavored and increase the amount of tomatoes.  In the same manner, the national Philippine predilection is for vinegared dishes and many will add more vinegar to the sauce, deleting the water.  It’s up to your taste what you do here.

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Yield: 6 to 8 servings.  Prep: 25 mins.  Cook: 70 mins.

Ingredients

• 1 large (4- to 5-lb) spaghetti squash
• 1/2 cup vegetable oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 2 loin pork chops, trimmed of fat and bone and meat thinly sliced into strips
• 1 boneless, skinless chicken breast,  flesh cut crosswise into thin strips
• 1/4 lb cooked ham,  sliced into julienne strips
• 1 cup chicken stock
• 1 cup fresh or frozen green beans, French cut into long slivers
• 1 cup white cabbage, finely shredded
• 6 oz cooked tiny shrimp, rinsed and drained
• 1 tsp salt
• 1 Tbs soy sauce
• 1/2 cup Chinese celery (kinstay) , chopped, or 1/2 cup leaves from young celery tops
• 6 large pieces of crisp-fried pork rinds (chicharrones), crushed into tiny fragments

Preheat the oven to 350ºF.

Pierce the squash in several places with the tines of a fork to create steam vents and place it on a baking sheet in the center of the preheated oven.  Back for 1 hour, or until skin remains indented slightly when pressed.  (The baking time will vary with the weight of the squash.)

Meanwhile, heat the oil in a wok or heavy pan over medium heat and stir-fry the onion for about a minute; add garlic and stir-fry until they are both golden.  Add pork and chicken and continue to stir-fry until the meats begin to turn white.  Stir in ham and pour in chicken stock.  Raise the heat to medium-high and bring the liquid to a boil.

Drop in the beans and cabbage and continue cooking until the cabbage is limp.  Add shrimp, salt, pepper, and soy sauce.  Stir and remove the pan from heat.

When squash is cooked, cut it in half lengthwise.  Pick out all the seeds and discard them.

Separate the meat of the squash into shreds with a fork, then arrange it in a pile in each of the squash halves.

Reheat the contents of the wok briefly over high heat and pour the entire mixture over the meat in the squash halves.  Sprinkle each half with the celery leaves and crushed pork rinds.  Place on a large platter and serve immediately.

Tip:  Spaghetti Squash will easy to find during the fall and winter months.

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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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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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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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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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A pungent dish that is quintessentially Filipino cuisine!

Ingredients
1 1/4 pounds boneless pork shoulder, cut into 2 inch cubes
1 cup water
1/2 cup white vinegar
2 tablespoons soy sauce
6 garlic cloves, minced
1/4 teaspoon pepper
1 tablespoon +1 teaspoon vegetable oil

How to make That
on rack embroiling pan, broil pork 6 inches from heat source until rare, 5 to 6 min.; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic, and pepper and stir well to combine; over high heat, bring to a boil. Reduce heat, cover and let simmer until pork is fork-tender, 30 to 40 min. Using slotted spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices, stirring occasionally until liquid is reduced by half; remove from heat and reserved.
In 10-inch nonstick skillet, heat oil over medium-high heat; add pork cubes and cook, turning meat frequently until well browned on all sides, 45 min. Add reserves pan juices and stir well; cook until sauce is heated, about 1 min.

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5 tablespoons vegetable oil
two garlic cloves, finely chopped
one medium onion, finely chopped
1 cup diced cooked pork.
3/4 cup peeled cook strap.
One (8 ounce) can bamboo shoots, cut in julienne strips
2 cups shredded Chinese cabbage.
Half teaspoon salt
1 cup fresh or canned bean sprouts.
One half package (18 ounce) Philippine lumpia wrappers or spring-roll wrappers.
One had iceberg or leaf lettuce

Lumpia Sauce:

1/4 cup cornstarch
1/3 cup packed brown sugar
1/2 cup soy sauce.
1 1/2 cups water

How to Make.

Prepare sauce. Heat 2 tablespoons oil in a wok or large skillet. Add garlic and onion; sauté until transparent. Add pork, shrimp, bamboo shoots, cabbage, and salt. Stir-fries 2 to 3 min.. Stir in bean sprouts; keep warm. Keep wrappers covered until use. Top each wrapper with a lettuce leaf and 1 to 2 tablespoons filling; fold wrapper over stem-end of lettuce. Roll wrapper and filling, with some of lettuce and filling extending from open in the wrapper. Arrange filled wrappers on a platter. Serve Olympia sauce. Makes 4 to 6 servings.

To make sauce, combine all sauce ingredients in a small saucepan. Stir over medium heat until slightly thickened.

Cook’s Tip: Luby a wrappers are available in Oriental specialty-food stores.

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