1 tablespoon vegetable oil 1 cup white sugar 2 pounds pork spareribs, cut into 1-inch pieces 2 green onions, cut in 2-inch lengths 1 green chile pepper, chopped 1 teaspoon ground black pepper 2 shallots, finely chopped 2 cloves garlic, minced salt to taste 1 teaspoon Asian (toasted) sesame oil 1 tablespoon green onion, thinly sliced and separated into rings
Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.
1 (4- to 5-pound) whole chicken 1 tablespoon olive oil Kosher salt Freshly ground black pepper 1 medium lemon, thinly sliced (optional) Fresh herbs, such as parsley, lemon grass, or thyme (optional)
Heat the oven to 425°F and arrange a rack in the middle.
Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.
Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet.
Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.
Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.
Ingredients: recipe makes 30 lumpia 1 tablespoon vegetable oil 1 pound ground chicken 2 cloves garlic, crushed 1/2 cup chopped onion 1/2 cup minced carrots 1/2 cup chopped green onions 1/2 cup thinly sliced green cabbage 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon soy sauce 30 lumpia wrappers 2 cups vegetable oil for frying
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook chicken, stirring frequently, until no pink is showing. Remove chicken from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked chicken carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Ingredients: 1 kl. pork (pork shanks, pork belly, spareribs) ½ kl. salt pork, sliced 10-12 c. water, as needed 3 large onions, wedges 6 cloves garlic, crushed 3 large tomatoes, wedges 4 potatoes, peeled, stew size 1 small head cabbage, 8 wedges 1 tsp. whole black peppercorns 3 large bay leaves
In a large saucepot over medium high heat; cover pork with water. Boil 10 minutes, remove any scum and foam.
Reduce heat; simmer 1 ½ hours.
Add the onions, garlic, tomatoes, potatoes, cabbage, peppercorns and bay leaves.
Cook 30 minutes until potatoes are cooked through.
Taste for seasoning, add salt as needed. For service: Arrange pork in the center of serving platter; arrange vegetables around pork.
ingredients: 1 cup natural vinegar, 2 medium onions, peeled and finely chopped, 1 thumb-sized ginger, peeled and finely diced, 2 small birds eye chili, minced, ½ tsp ground pepper and 1 tsp salt or to taste. You can substitute “calamansi” extract to vinegar and add MSG if you like. Procedure:
In a large non-reacting deep bowl, non-metal if possible, mix the vinegar, ginger, onions and chili. Dump the diced octopus meat and mix all the ingredients.
Add in ground pepper and season with salt. Stir it once more and let stand for several minutes for the taste to fully develop. Adjust the seasonings accordingly.