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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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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Serves four.

Ingredients
4 to 5 dried shiitake mushrooms
one 1/2 ounce piece fresh ginger, peeled
5 cups water
one bay leaf.
One small, Thai chili, skin removed
1/2 pound fresh assorted mushrooms, open parenthesis such as shiitake, chanterelle, oyster, enoki), sliced
one clove garlic, minced
one small tomato, deseeded and diced
3 tablespoons palm or coconut vinegar
1 teaspoon soy sauce.
Pinch of ground black pepper
3 calamansi, halved

How to Make.

Reconstitute the dried mushrooms:
place the dried mushrooms, Ginger, water, Bay leaf, and chili in a large pot. Simmer over low heat for 15 min. Remove the mushrooms, Ginger, Bay leaf, and chili from the broth, discarding all but the mushrooms. Cut off and discard the mushrooms stems. Sliced the tender Sent a thin strips and return to the pot.

Make the soup:
add the sliced fresh mushrooms, garlic, tomato, vinegar, soy sauce, and pepper. Simmer for 10 min. until the mushrooms are tender. Ladle the soup into bowls and serve with the calamansi.

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Yield: serves four.
Makes 32 to 36 one times.

Ingredients

Wontons:
1/2 pound ground pork
2 teaspoons peeled and minced fresh ginger
one green onion (scallion), finely chopped
1 tablespoon soy sauce.
1 teaspoon freshly ground black pepper
one package (10 ounce) round wonton wrappers
one large egg, beaten

Broth.
4 cups chicken stock
1 1-inch piece fresh ginger, peeled
1 1– inch piece lemongrass
2 tablespoons fish sauce.
Pinch of freshly ground black pepper
one green onion (Italian), chopped
1/4 pound watercress, washed, with woody stems removed

Preparation Instructions:Form the wontons:Combine the ground pork, ginger, green onion (scallion), soy sauce, and black pepper in a bowl. Mix the ingredients thoroughly. Place a wonton wrapper on your work surface. Use a pastry brush to lightly moisten the edges of wrapper with beaten egg. Place a teaspoon of me filling in the center of the wrapper. Fold the top half of the wonton over the filling so that the edges meet to form a half moon. Press out any air bubbles around the filling in firmly seal the edges. Lightly moisten one corner of the half moon and fold it around the belly of failing to meet the other corner. The dumpling will look like a bishop’s hat. Press the corners together firmly in place upright on a baking sheet. Continue with remaining wontons.

Make the soup:combine the chicken stock, ginger, lemongrass, and fish sauce in a large pot. Simmer the broth over medium – low heat for 15 to 20 min.. Remove and discard the ginger and lemongrass. Add 12 to 15 wontons to the soup and simmer for 5 to 6 min. until wontons are completely cooked. Turn off the heat and stir in the chopped green onion (scallion) and watercress. Ladle the soup into bowls and serve hot.

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¾ cup Ground pork meat
1.1/2 tsp Macerated garlic
4 cups Broth
2 tbsp Vegetable oil
1 pkg Fideos (vermicelli)
1 Scrambled egg
1 tbsp Soy sauce
½ tsp Freshly ground pepper

Preparation

Saute your garlic in oil, then add the pork and onions. Cook well, and add broth, boil and add pepper, and fideos, and when they are ready, add your scrambled eggs.

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Boil chicken until tender. Remove bones and shred meat into pieces. Return to soup stock. Add washed rice and simmer until soft. In a skillet saute garlic and ginger until brown. Add into soup stock and continue simmering. Season to taste. Place in individual bowls and sprinkle sliced green onions on top. Serve with patis.

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Bring soup stock to a boil. Add squash and seasoning. Dissolve cornstarch in milk and add to soup stock stirring all the while until soup thickens. Adjsut seasoning and serve hot.

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Boil chicken in water until cooked. Remove bones and shred chicken meat. Add to soup stock and continue to simmer. Add onions, shrimps and cooked sago. Season to taste. Add corn and young coconut. Serve hot.

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Melt margarine in saucepan. Saute onions and rest of vegetables. Add soup stock and simmer until vegetables are cooked. Season to taste. Serve hot.

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Fry bacon until crisp. Remove from pan and chop fine. In bacon fat, saute onions and potatoes. Add soup stock and season to taste. Dissolve flour in milk and add to soup. Continue stirring until soup thickens. When ready to serve, add cheese and bacon crisp on top.

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