corned beef fried rice with mint

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 2 cups cooked white rice
• 1 teaspoon chicken soup base (such as better than bouillon®)
• 6 ounces cooked corned beef, thinly sliced
• 1 egg, beaten
• 6 fresh spearmint leaves, cut into thin strips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat olive oil in a wok over medium-high heat.
• cook and stir rice and chicken paste in hot oil until combined, about 2 minutes.
• stir corned beef into rice mixture until rice begins to brown, 2 to 4 minutes.
• remove the wok from heat and clear a hole in the center of the rice to cook egg.
• pour the beaten egg into center of the rice. tilt the wok around to spread the egg into the rice, allowing the residual heat to completely cook the egg.
• portion the fried rice into 2 bowls and top with fresh mint.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Sinigang Na Baka

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound beef stew meat, cut into 1 inch cubes
• 1 quart water
• 2 large tomatoes, diced
• 1/2 pound fresh green beans, rinsed and trimmed
• 1/2 medium head bok choy, cut into 1 1/2 inch strips
• 1 head fresh broccoli, cut into bite size pieces
• 1 (1.41 ounce) package tamarind soup base

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat oil in medium stock pot. saute onion and garlic until tender. add beef to pot, and saute until browned. pour in water. bring to a boil, reduce heat, and simmer 20 to 30 minutes.
• place tomatoes and green beans in pot, and continue to simmer for 10 minutes. stir in bok choy, broccoli and tamarind soup mix. simmer for an additional 10 minutes.

zucchini herb casserole

Ingredients

• Servings: 6
• 1/3 cup uncooked long grain white rice
• 2/3 cup water
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup sliced green onions
• 1 clove garlic, minced
• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon basil
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1 1/2 cups seeded, chopped tomatoes
• 2 cups shredded sharp cheddar cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• combine the rice and water in a saucepan, and bring to a boil. reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a shallow 1 1/2 quart casserole dish.
• heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. season with garlic salt, basil, paprika, and oregano. mix in the cooked rice, tomatoes, and 1 cup cheese. continue to cook and stir until heated through. transfer to the prepared casserole dish. top with remaining cheese.
• bake uncovered 20 minutes, or until cheese is melted and bubbly.

wife pastry (lo po bang)

Ingredients

• Servings: 25
• 2 cups cake flour
• 2/3 cup confectioners' sugar
• 1/4 cup butter
• 1/2 cup water
• 2 cups cake flour
• 2 tablespoons confectioners' sugar
• 1/2 cup vegetable shortening
• 1 cup candied waxgourd
• 1/2 cup water
• 1 1/2 cups sweet rice flour (mochiko)
• 3/4 cup superfine sugar
• 1/4 cup sesame seeds, toasted
• 1/4 cup vegetable shortening
• 2/3 cup water
• 1 egg yolk, beaten

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 2 hrs 30 mins


• sift together 2 cups of cake flour and 2/3 cup of confectioners' sugar in a mixing bowl. cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. stir 1/2 cup of water into the flour mixture until dough is formed. cover and refrigerate for 20 minutes. meanwhile, sift together 2 cups of cake flour with 2 tablespoons of confectioners' sugar in a small bowl. knead in 1/2 cup shortening until dough is formed. cover and refrigerate for 20 minutes.
• boil the candied waxgourd in 1/2 cup of water until candy is nearly tender. drain and place in a blender. blend waxgourd to a paste. sift sweet rice flour and superfine sugar together in a bowl, then mix in the sesame seeds. stir in 1/4 cup shortening and waxgourd paste. gradually stir in 2/3 cup of water, mixing until dough forms.
• preheat an oven to 400 degrees f (200 degrees c). line 2 baking sheets with parchment paper.
• divide each dough mixture into 25 equal portions. take one portion of the the butter dough and roll out in the shape of a circle. wrap one portion of the shortening dough with the butter dough in the shape of a ball, then roll the combined ball into an oval shape. roll the dough up, lengthwise, into a tube shape then roll out once more into a long strip. roll the dough up lengthwise again, pressing the ends down to secure. shape the dough into a circle and place the sweet rice flour dough into the center. wrap the outer dough around the filling creating a ball. flatten the pastry into a circle and place seam side down on the prepared baking sheet. repeat with the remaining portions. prick holes on the top of each pastry using a fork. brush each pastry with egg yolk.
• bake in the preheated oven until golden brown, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

shakkara (sweet) pongal

Ingredients

• Servings: 6
• 1/2 cup ghee (clarified butter)
• 1/4 cup cashews
• 1/4 cup raisins
• 1/2 cup split yellow lentils (moong dal)
• 1 cup basmati rice
• 1 1/2 cups milk
• 1 cup jaggery (palm sugar)
• 1/2 cup white sugar
• 1/2 teaspoon ground cardamom
• 1 pinch edible camphor (kacha karpoor)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• melt the ghee in a large skillet over medium heat; fry the cashews and raisins in the melted ghee until the cashews are brown and the raisins begin to plump, about 5 minutes. remove the cashews and raisins from the skillet and set aside. add the lentils to the skillet and fry in the ghee until fragrant; stir the rice, milk, jaggery, and sugar into the lentils. reduce heat to low and cook until the rice is tender, adding water as needed to keep moist, about 30 minutes. mix the cashews, raisins, cardamom, and edible camphor into the mixture to serve.

Honduran Quesadillas

Ingredients

• Servings: 16
• 1 1/2 cups margarine
• 3 cups white sugar
• 2 cups sifted all-purpose flour
• 1 cup rice flour
• 1 tablespoon baking powder
• 6 room-temperature eggs
• 2 cups lukewarm milk
• 2 cups grated parmesan cheese
• 1/2 cup white sugar
• 1/4 cup all-purpose flour
• 1/4 cup sesame seeds

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour a medium glass baking dish.
• in a bowl, beat together margarine and 3 cups sugar until fluffy. add the eggs one at a time, mixing well. combine 2 cups all-purpose flour, rice flour, and baking powder; add them alternately with the milk, stirring well between each addition. slowly stir in parmesan cheese. transfer to the prepared baking dish.
• in a small bowl, mix the 1/2 cup sugar, 1/4 cup all-purpose flour, and sesame seeds. sprinkle evenly over the batter in the cake pan.
• bake 45 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. cool completely, and cut into squares.