SPINACH BACON GYOZA

Adapted from Ochi

Ingredients (for 24 gyozas):

1 bunch spinach
1/2 medium onion, minced
4 oz bacon, cut small (I used turkey bacon; and it's still really tasty)
Salt
Pepper
Gyoza or dumpling wrappers
2 slices of cheese
180 ml water (to melt the cheese)
Oil (for pan frying)
Balsamic vinegar (for sauce)

Direction:
1) Boil water and add spinach for 1 minute. Drain, soak in cold water, and remove the excess water by squeezing it (using paper towel)

2) Cut the spinach into small size

3) Heat oil in the pan then add the bacon for 1 minute

4) Then add onion and cook until translucent

5) Add the spinach, salt and pepper.  Stir well and let it cool

6) Place the filling in the center of the wrapper, wet the edges of the wrapper using water, and then wrap well

7) Tear the cheese into smaller parts then add them into the water.  Put it in the microwave for 30 seconds (until they are slightly melted).  Stir well

8) Add oil to the frying pan and then place the gyoza over high heat until the bottom becomes golden brownish.  Then, turn down the heat to medium high and add the cheese mixture.  Cover and cook until the liquid is gone

9) Serve with balsamic vinegar.  YUM!!!!!

TERIYAKI MEATBALLS A LA OCHI

Adapted from Ochi

Ingredients (for 12 meatballs):

1/2 lbs ground pork
1 cup Ma Ling, cubed (I like Ma Ling better than SPAM because it's less salty)
1/2 cup mixed vegetables
1 clove garlic, grated
1 tbs grated ginger (if you don't like ginger, you can skip this.  It will still be yummy)
1 egg white
1 tsp corn starch
Salt
Pepper
2 tbs soy sauce
2 tbs mirin
1 tbs cooking oil

Direction:

1) Mix well ground pork, garlic, ginger, egg white, corn starch, salt and pepper

2) Then add Ma Ling and mixed vegetables.  Mix well

3) Divide the mixture into 12

4) Round them into balls

5) Heat oil in the pan and cook the meatballs until slightly golden-browned with a lid on

6) Open the lid and turn the meatballs over.  Mix well soy sauce and mirin then add the mixture to the pan.  Simmer on medium low heat until the sauce dries up

7) Serve with rice or as an appetizer.  Enjoy!!!

SOBAMESHI KEEMA CURRY A LA OCHI

Adapted from Ochi

Ingredients (for 6):

1/2 lbs ground pork
1/2 lbs ground beef
1/2 medium onion, chopped
2 cups frozen mixed vegetables
1 1/2 tbs curry powder
10.5 canned diced tomato
3 packages yakisoba noodles, cut into 1/2-inch squares
2 cups cooked rice
Salt
Pepper
Cooking oil

Direction:


1) Stir fry onion until fragrant 

2) Add ground meat, curry powder, yakisoba seasoning (from the yakisoba package) and diced tomato into the pan

3) Stir fry for 2-3 minutes

4) Next, add the mixed vegetables and season with salt and pepper

5) Cook until done and set aside

6) In a separate pan, heat cooking oil and stir fry noodles and cooked rice for 3 minutes

Note: If you're like my husband, you can either have the yakisoba OR the cooked rice to go along with this keema curry.  You don't need to have both.  But I love the uniqueness of this combination

7) And there you have it!  Enjoy!

YAKISOBA A LA FRANCIS

Ingredients:

1 lbs Yakisoba noodles

1 tbs water

.5 lbs pork, sliced

2 cups bean sprouts

2 cups cabbage leaf, cut

2 cups carrot, cut in strips

2 green onions, cut diagonally

3 cloves garlic, minced

1 tbs sesame oil

Salt

Pepper

Yakisoba Sauce:

3 tbs oyster sauce

1 tbs soy sauce

1 1/2 tbs water or sake

Direction:

• Mix Yakisoba sauce in a bowl
• Stir fry noodles on a griddle or pan
• Add water and set aside when it's almost cooked through
• Stir fry garlic and pork together
• Add vegetables and season with salt and pepper to taste till cooked
• Mix in the noodles and add Yakisoba sauce
• Stir well until all cooked
• You can serve with bonito flakes and seaweed flakes

TOFU WITH MINCED PORK A LA PABLOPABLA

Ingredients:

2 tubes Japanese tofu

1/2 lbs ground pork, marinated with 2 tsp light soy sauce and white pepper

2 carrots, cut in strips

2 hand full of dried shiitake mushrooms, soaked overnight and cut small

2 green onions, cut big (~2 inches)

3 cloves garlic, minced

2 tbs oil

1 cup warm water

1/2 cup water + 3 tsp corn flour, mix well

2 tbs oyster sauce

White pepper

1 tsp light soy sauce

1 tbs chili paste/chili oil (sambel oelek or garlic chili sauce)

2 tbs cooking wine

Fried onion/garlic/shallot for topping

Direction:

• Heat oil and fry garlic till brown
• Add meat and stir fry for 30 seconds
• Add carrot and mushroom and stir for 1 minute
• Add oyster sauce, white pepper, soy sauce, and chili paste, mix well
• Add water and cover the lid till boil
• Once boiled, place tofu on top and cover with lid for 3 minutes
• Remove tofu gently and place them on plate
• Add wine to the meat sauce and mix well
• Add corn flour mixture to thicken the meat sauce
• Add green onions and mix well
• Pour meat sauce on top of tofu
• Sprinkle with fried onion/garlic/shallot over the dish

SLOW COOKED BBQ RIBS A LA DEVIE L.

Ingredients:

3 lbs pork spare ribs or baby back ribs, cut
6 fresh tomatoes, diced

3 tbs brown sugar

1 tbs apple cider vinegar

3 tbs wine

1/2 tbs Worcestershire sauce

1 tbs low sodium soy sauce

1 tbs chili powder (more if you like)

1/2 green paprika, diced

6 cloves garlic, minced

1/2 tbs salt

Direction:

• Cut fat from the ribs
• Rinse ribs with cold water to remove blood and dry
• Place ribs in crock pot/slow cooker
• In a bowl, mix the rest of the ingredients
• Take 3/4 of the mixture and blend/juice them
• Place the blended mixture in the crock pot to cover the ribs
• Add the remaining 1/4 to the crock pot as well
• Cook in low for 8 hours
• (Optional) I like to remove more fat from the sauce before serving
• Serve on rice or pasta

JAMBI DUMPLING (SIOMAY JAMBI) A LA KO CHRIS

Ingredients:
1 cup mushroom, cubed
1 cup dried shrimp or shrimp, diced
1 cup ground pork
1 cup jicama (bengkuang), diced
1 cup bamboo shoot (rebung), cut in staw
1 cup carrot, diced
Corn flour
Peanut sauce
Dumpling wraps
2 tbs oil
3 cloves garlic, minced
Salt
Pepper
Sugar
Fish sauce
Black vinegar


Direction:

• Heat oil and add garlic until yellow
• Add shrimp and stir fry for 1 minute
• Add mushroom and stir fry for another 1 minute
• Add salt to taste
• Add ground pork and stir fry for 3 minutes
• Add bamboo shoot and stir fry for 1-2 minutes
• Add carrot and stir fry for 1-2 minutes
• Add jicama and stir fry for 1-2 minutes
• Add sugar and pepper to taste
• Add fish sauce and black vinegar to taste
• Add flour to thicken the mixture
• Let it cool for 20-30 minutes before wrapping it in individual wrap
• Steam for 15 minutes until the dumpling wraps are no longer hard
• Serve with Peanut Sauce
  

KOREAN KIMCHI STEW (KIMCHI CHIGAE) BY MAANGCHI

4 Servings

Ingredients:
200 gr (1/2 lbs) pork belly
5 cups chopped kimchi, set aside the juice
1 tbs sugar
1 tsp hot pepper flakes
1 tbs Korean hot pepper paste
1 onion
2 green onions, chopped
1 package of firm tofu
Sesame oil
Water


Direction:

• In a shallow pot, put some chopped kimchi along with the juice
• Add sliced onion, hot pepper paste, hot pepper flakes, sugar, and green onions
• Pour water until all ingredients are submerged
• Close lid and boil for 25-30 minutes. First 10 minutes will be high heat and then turn down to medium heat
• Add tofu and boil it for 5 minutes
• Put some sesame oil before serving

KOREAN FIRE PORK (TOEJI KOGI KUI)

4 Servings

Ingredients:
1 lb pork roast or pork butt, cut 1/2 - 1/2 inch thin
2 tbs soy sauce
2 tbs red pepper paste
2 tbs wine or sherry wine
3 tbs sugar
1 tbs sesame oil
1 tbs roasted sesame seeds
2 tbs chopped green onion
1 tsp minced garlic
1 tsp minced ginger
1/2 tsp black pepper


Direction:

• Set aside meat in a mixing bowl
• Mix rest of ingredients together and pour into bowl with meat
• Using hands, marinade all together
• Set meat aside in the fridge for at least 1/2 hour
• Grill or broil meat by laying some foil first and poke holes into foil
• Or, fry in hot pan coated with little oil
• Cook meat till lightly browned
• Serve with steamed rice
  

KOREAN SOFT TOFU STEW (SOONDUBU JJIGAE) BY MAANGCHI

2-4 Servings

Broth

Ingredients:
12 dried anchovies (without intestines)
1/3 cup of dried kelp
1/4 onion, cut in big pieces
5 cloves of garlic, peeled but not minced (in whole)
3 shiitake mushrooms (whole)


Direction:

• Pour 5 cups of water into a pot and add 12 dried anchovies
• Add onion, kelp, shiitake mushrooms, and garlics
• Boil over high heat for 10 minutes and lower the heat to low medium for another 20 minutes
• Set aside the stock and take out the mushrooms
• Chop mushrooms in little pieces and set aside
  

Soondubu Jjigae

Ingredients:
100 grams (.22 lbs) of beef or pork, chopped
1 cup frozen mixed seafood
3 shrimp cut into small pieces
2 green onions, chopped
1 green chili pepper
2-5 tbs hot pepper flakes
2 tubes of soft tofu
2 tbs fish sauce
2 eggs
2 tsp olive oil
Sesame oil


Directions:

• Heat ceramic pot or just a regular pot on the stove
• Put olive oil
• Stir fry beef or pork
  
• Add mushroom, stir fry
• Add hot pepper flakes and keep stirring for another 1 minute
• Pour broth
• Add mixed seafood and shrimp
• Add fish sauce
• Put soft tofu and break them with spoon in the pot
• When it boils, add green onion and chili pepper
• Crack eggs and drizzle some sesame oil before serving

TAIWANESE PORK RIBS A LA EVELYN (EPE)

4 Servings

Ingredients:
2 lbs pork ribs, cut
2 green onions
1 cup black vinegar
1 cup soy sauce
1/2 cup Mirin
Sugar
4 boiled eggs, remove the shell
3 chili peppers
Water, to cover the ribs


Direction:

• Boil water and remove from heat. Insert the pork ribs for 10 seconds until they change color and strain
• Put the ribs back into the pot, insert soy sauce, black vinegar, and mirin until ribs are covered
• Put green onion and chili peppers
• Cook in low heat (pot covered) until sauce is half of the original
• Put sugar until the desired taste
• Put eggs
• Continue to cook in low heat (pot covered) until only a little bit of sauce remains but not too dry

PORK RIBS WITH PICKLED MUSTARD GREEN SOUP

4 Servings

Ingredients:
1 pack of pickled mustard green, cut them into bite-size and reserve the water
1 lbs pork ribs
3 cloves garlic, minced
1 tbs oil
water, for the soup


Directions:

• Heat oil and stir-fry garlic until it smells good
• Put the pork ribs in until they change color
• Pour in water till it covers the ribs
• Turn the heat to medium and cook for 1 hour till ribs are soft (pot covered). Please be sure to check the water level. Don't let it dry out. Keep adding the water as needed.
• Put the pickled mustard green in and bring back to boil
• Put pickled water a little bit at a time until the desired level of sourness
• Serve hot with steamed rice
  

FRIED MEATBALL A LA YVONNE (IBONK)

Ingredients:
Cha Ca Fish paste
Shrimp
Ground pork (not too much)
Corn flour (the more the chewier)
1 tbs All-purpose flour
Salt
Pepper
Sugar
1 egg
Green onion


Directions:

• Mix all ingredients together
• Microwave a little bit of the batter to taste
• If the taste is good, deep fry the batter a tablespoon at a time
  

CHAR SIU A LA AUNTY MEMEY (PESING)

Ingredients:
1 lbs pork butt
2 tbs Lee Kum Kee Char Siu Sauce
2 tbs BANGO sweet soy sauce
1 tbs sugar
1/2 tsp salt
2 tbs oyster sauce
1 tbs sesame oil
pepper


Directions:

• Marinate pork butt with the rest of ingredients overnight and put in refrigerator
  
• Heat the oven to 400 degree Fahrenheit
• Reduce temperature to 300 degree Fahrenheit and bake marinated pork butt in a single layer
• Bake for 20 - 30 minutes
• Served in slices