Ingredients:
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tbsp. Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tbsp. Salad oil
1 pack Cashew nuts (about 4−oz)
How to Cook:
- Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots.
- Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbsp. of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly.
- Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins.
- Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly.
- Simmer uncovered a bit more and add green onions and nuts and serve immediately.
Ingredients:
1 cup soy sauce
1 tsp. sesame oil
1 juice of one lemon
2 tsp. ginger,sliced thin and 1 lightly, smashed
1/2 head garlic,peeled and 1 minced
1 sm bunch parsley,chopped fine
1/4 cup fresh rosemary,chopped
1/2 tsp. pepper
1 chicken cut in pieces
1 skinned,washed and dried 1 thoroughly
How to Cook:
- Mix soy sauce, sesame oil, lemon juice, ginger, garlic, parsley, rosemary and pepper.
- Place chicken in marinade using shallow bowl or plastic bag and turn the chicken to insure it is coated.
- Marinate chicken overnight, turning several times.
- Remove the chicken from the marinade and wipe lightly to remove herbs, ginger and garlic.
- Heat approximately 1/8" to 1/4" of oil on high. Fry 8 minutes to a side to achieve a crispy brown layer.
- Lower fire to medium and continue frying for another 20 to 30 minutes keeping close attention to avoid blackening or burning.
- Serve and Enjoy.
Ingredients:
2 1/4 lb sirloin,sliced 1/8 to 1/4
1 inch thick
1 1/2 T salt
2 tsp. brown sugar
1 tbsp. garlic -- finely,Chopped
1/2 tsp. black pepper,Cracked
How to Cook:
- Combine salt, sugar, garlic, and black pepper. Spread rub evenly on both sides of meat and store covered (or in a plastic bag) in the refrigerator overnight.
- Sun dry a couple of hours before cooking in smoker to medium or medium well.
- Serving Suggestions: Serve with a salsa of chopped fresh tomatoes, chopped onions, grated radish, chopped fresh cilantro, oriental fish sauce (or salt) to taste, crushed hot chilli, and a little vinegar (or lemon juice).
- For heavy eaters, chop meat into small pieces and serve sprinkled over a mound of garlic fried rice and fried eggs.
Ingredients:
4 lb pork roast,trimmed of
1 bone and fat,cubed
1 c vinegar
1/4 c soy sauce
4 cloves garlic,crushed
2 t sugar
1 t salt
1/2 t pepper,Freshly Ground
How to Cook:
- In bowl, combine pork, vinegar, soy sauce, garlic, sugar, salt and pepper; marinate 30 minutes.
- Transfer to heavy bottomed skillet;bring to a boil; reduce heat, simmer 3 1/2 to 4 hours or until liquid's almost evaporated.
- Serve with steamed rice
Ingredients:
4 lb beef short ribs,trimmed
3/4 cup white vinegar
1 1/2 cup water
3 tsp. light soy sauce
6 garlic cloves,peeled
2 shallots,chopped
1 tbsp. black pepper,Coarsely Ground
1/2 tsp. salt
2 bay leaves
2 tsp. vegetable oil
2 bundle fresh spinach,blanched
How to Cook:
- Trim off and discard fat; cut meat into approximately 1-inch cubes leaving the bones attached.
- Place beef into a saucepan with vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay leaves; bring to a boil.
- Lower heat and simmer, covered, for 40 minutes. Remove beef. Degrease vinegar liquid; bring to a boil. Lower heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef untilevenly seared.
- Pour sauce over beef.
Ingredients:
8 pork chops -- 1/2 thick
2 cloves garlic, smashed and 1 chopped
1 T onion, Chopped
1 juice of one lemon
1/4 c soy sauce
How to Cook:
- Adobo can be made with pork or chicken or a mixture of the two.
- Most home cooks use pork butt cut into bite-sized chunks and stewed. I like to use pork chops because they are more tender and cook quickly.
- He leaves out the traditional bay leaf and peppercorn and substitutes lemon juice for vinegar.
- Pour just enough cooking oil into a large skillet to coat the bottom.
- Heat the oil and sear the pork chops, approximately 3 minutes per side.
- Add garlic and brown lightly. Add onions, lemon juice, garlic and soy sauce, turn heat down and cover. Simmer for 5 minutes.
- Reduce the sauce as much as you like. Nick likes his adobo dry; others like it with plenty of sauce to go with their rice.
