Tocino

Ingredients:

• 1 kg pork shoulder (preferably boneless and cut into thin strips)
• 1 cup Sprite / 7-Up
• 1 cup pineapple juice
• 2 cups brown sugar
• 6 tbsps ketsup (banana / tomato)
• 4 tbsps soy sauce
• 2 cloves garlic (minced) OR 1 tbsp garlic powder
• 5 tsps salt
• 1 tsp ground black pepper

Directions:

1. Mis all the ingredients in a bowl with cover. Make sure that all the meat are covered with the marinade.
2. Store it in the fridge (preferably the chiller) for at least 2 days to cure the meat properly.
3. Cooking the meat should be easy, just put it in the pan, pour some of the marinade and few tablespoons of water.
4. Let it simmer until all the liquid evaporates.
5. Put some cooking oil and fry it.
6. Serve with fried rice or plain rice, tomatoes and egg.

*Feel free to adjust the amount of the ingredient depending on your taste.

Source: lutoninanay.net

Lo Ba Bung

Ingredients:

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup warm water
• 2 tbsp sugar
• 2 tbsp oil
• 1/2 small onion, minced
• 2 cloves garlic, minced
• 2 whole star anise and 1 cinnamon stick, OR 1 tsp 5 spice powder
• 1 cinnamon stick
• 1 lb ground pork

Directions:

1. Combine the soy sauce, rice vinegar, water and sugar in a small bowl.  Whisk until combined.
2. Heat the oil in a skillet or wok over medium high heat. Once hot, add the onion, garlic and star anise and cinnamon stick (or 5 spice powder). Saute for 30 seconds or until fragrabt,
3. Add the ground pork and break into small pieces while cooking until browned.
4. Once browned, add the soy sauce mixture.  
5. Reduce the heat to medium-low and simmer for 5 minutes.
6. Serve atop rice.

Source: ibelieeicanfry.com

Eggplant with Garlic Sauce

Ingredients:

• 3 tablespoons oil
• 4 Chinese eggplants, halved lengthwise and cut into 1" half moons
• 1 cup water
• 1 tablespoons crushed pepper flakes
• 3 tablepsoons garlic powder
• 5 teaspoons white sugar
• 1 teaspoon cornstarch
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce

Directions:

• Heat oil in a skillet over high heat.
• Cook and stir eggplant until soft, about 4 minutes.
• Stir in the water, red pepper flakes and garlic powder. 
• Cover and simmer until all threater is absorbed.
• Meanwhile, mix sugar, cornstarch, soy sauce and oyster sauce in a bowl until sugar and cornstarch has dissolved.
• Stir sauce into the eggplant, making sure to evenly coat the eggplant.
• Cook until the sauce has thickened.

Source: Allrecipes.com

Soy Sauce Chicken Drumstick

Ingredients:

• 8-10 chicken drumsticks
• 2 cloves garlic, smashed
• 2 3/4" pieces ginger, smashed
• 2 star anise
• 4 scallions, white parts only and smashed
• 2 cups water
•  1 cup light soy sauce
• 2-3tablespoons dark soy sauce
• 1/3 cup dark brown sugar
• 1/4 cup Shao Xing Wine

Directions:

• In a wik or dutch oven, combine water, ginger, star anise, garlic and scallions over medium heat.
• When water starts to boil, add soy sauce, sugar and Shao Xing. Stir to dissolve sugar. Adjust seasoning.
• Add chicken to wok, turning several time to make sure chicken is fully coated for about 5 minutes.
• Turn heat to low, and simmer chicken; turning every 8-10 minutes until done. Cook for about 20 minutes.
• Serve with a little sauce on the side.

Source: mmmm-yoso.typepad.com

Creamy Mushroom and Garlic Sauce

Ingredients:

• 1 pound pasta
• 3 tablespoons extra virgin olive oil
• 12 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 4 large green onions, chopped
• Salt and pepper to taste
• 2 tablespoons flour
• 1 1/2 cup milk
• 2/3 cup parmesan cheese, shredded
• 1/4 cup fresh parsley, chopped

Directions:

• Cook pasta in a very salty water according to package.
• In a large saucepan, heat oil over medium heat.
• Add mushrooms, garlic, green onions, salt and pepper to oil and saute until mushrooms have reduced in size, about 4 minutes. If the mushroom soak up all the oil, add another tablespoon.
• Add flour to saucepan and stir to incorporate all ingredients. Cook for one minute.
• Add 1/2 cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly, that's okay. Add the remainder of the milk and stir to incorporate all ingredients. Bring to a simmerand cook until milk has thickened, about 5 minutes.
• Remove sauce from heat and stir in parmesan cheese.
• Stir in chopped parsley.

Source: Lifesisastrawberry.com

5 Spice Pork Chop

Ingredients:

• 4 pieces pork chop
• 2 tablespoons 5-Spice Powder
• 1 tablespoon cooking wine
• 1 1/2 tablespoon light soy sauce
• 1 teaspoon oyster sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon garlic powder
•  Pepper
• 1-2 drop dark soy sauce

Directions:

• Use a mallet and tenderize the meat.
• In a bowl combine 5-Spice powder, cooking wine, light soy sauce, oyster sauce, sugar, garlic powder, pepper and dark soy sauce, if using any. Mix well.
• Coat the meat well and set aside for an hour.
• Heat pan with1-2 tablespoon oil.
• Pan fry one side for 1 to 2 minutes before turning over to cook on the other side.
• Turn and cook the other side.
• 
  

Source: Wokkingmum.blogspot.ca

Pizza Dough

Ingredients:

• 1 package active dry yeast
• 1 tsp white sugar
• 1 cup warm water
• 2 1/2 cups flour (bread or all purpose)
• 2 tbsps olive oil
• 1 tsp salt

Directions:

1. Preheat oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in a preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Source: Allrecipes.com

Banana Muffin

Ingredients:

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup butter, melted (or oil)

Directions:

1. Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray or use paper liners. Sift together the flour, baking powder, baking soda and salt. Set aside.
2. Combine bananas, sugar, egg and melted butter in a large bowl. Fold in flour mixture and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Source: Allrecipes.com

Chinese BBQ Pork

Ingredients:

• 1 1/2 lbs pork tenderloin, shoulder, or butt
• 2 cloves garlic, peeled and mashed
• 2 tbsps Chinese rice wine or dry sherry
• 2 tbsps hoisin sauce
• 2 tbsps ketchup
• 1 1/2 tbsps soy sauce
• 1 tbsp liquid honey
• 2 tsps brown sugar
• 1/4 tsp five-spice powder
• a few drops red food coloring, optional

Directions:

1. Cut the pork into strips approximately 2 inches wide and 5 inches long.
2. Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.
3. In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.
4. Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.
5. Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F. Remove and cool.
6. When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick. Serve at room temperature, cold, or use to make steamed buns.

Source: what2cook.net 

Dan Dan Mien

Ingredients:

1lb ground pork
3 tbsps rice vinegar
3 tbsps soy sauce
1 tbsp sriracha
1cup low sodium chicken broth
1/2 cup peanut butter
2 tbsps oyster sauce
1 tbsp vegetable oil
2 tbsps grated fresh ginger
Salt
1 lb linguine
2 tbsps chopped fresh cilantro

Directions:

Bring 4 quarts water to boil in large pot. Meanwhile, combine pork, 2 tbsps vinegar, 1 tbsp soy sauce and chili-garlic sauce in bowl. In another bowl, whisk broth, peanut butter, oyster sauce, remaining vinegar, and remaining soy sauce.

Heat oil in large skillet over medium-high heat until just smoking. Add pork mixture and cook until no longer pink, about 5 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Add broth mixture and simmer until slightly thickened, about 4 minutes.

Source: Chowhound.com

Meanwhile, add 1 tablespoon salt and noodles to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain noodles and return to pot. Add sauce and toss tocombne, adding reserved pasta water as needed and serve.

Speedy Salsa-Chicken Quesadilla

Ingredients:

1/2 cup salsa
2 tbsp mayonnaise
1/2 tsp chili powder
8 small flour tortillas
3/4 lb cooked boneless skinless chicken breast, sliced
1 cup shredded cheese


Directions:

Mix salsa, mayonnaise and chili powder; spread onto tortillas.

Layer chicken and cheese on half of each tortilla; fold in half.

Heat large skillet sprayed with cooking spray on medium heat. Add quesadillas, 2 at a time; cook 4 to 5 minutes on each side or until lightly browned on both sides. Repeat with remaining quesadillas.

Cut each quesadilla into 3 wedges. Serve with cut-up vegetables.


Source: Save-On Foods

Banana Yogurt Muffins

Ingredients:

1/2 cup sugar
2 cups flour
1/2 tsp salt
1 tbsp baking powder
1/4 tsp ground cinnamon
1 cup non-fat vanilla yogurt (or lowfat)
1 egg
2 tablespoons skim milk (or lowfat)
1/4 cup vegetable oil
2 ripe bananas (chopped)

Directions:


In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.

Add contents of wet mixture to dry ingredients and mix- do not over mix.

Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.

Bake at 400 degrees for 20-25 minutes or until golden.


Source: Food.com

Slow Cooker Barbecue Ribs

Ingredients:

4 pounds pork baby back ribs
salt, pepper, garlic powder, onion powder (about 1/2 teaspoon each)

For the Sauce:

2 cups of your favorite barbecue sauce
1 cup ketchup
1/2 cup packed brown sugar
4 tbsps red wine vinegar
2 tsps Worcestershire sauce
2 tsps dried oregano
1 tbsp liquid smoke (optional)
dash hot sauce (optional)


Directions:

Preheat oven to 400 degrees.
Place ribs in a shallow baking dish and season with salt, pepper, garlic powder, and onion powder. Bake for 15 minutes and then turn over and bake for 15 more minutes. Drain fat.
In a medium bowl combine BBQ sauce, ketchup, brown sugar, vinegar, Worcestershire, oregano, and liquid smoke and hot sauce if desired.
Place ribs on the slow cooker and cook for 6-8 hours on low or until tender.

Source: TheGirlWhoAteEverything.com
Place ribs on the slow cooker and top with sauce. Cook on low for 6-8 hours.
Place ribs in a large slow cooker (at least 6 quart). I curled mine around but you can cut them in half if you need to. Pour sauce on top and cook on low for 6-8 hours or until tender.
If you want to carmelize your bbq sauce put them back in the oven for 15 minutes at 400 degrees. Totally your preference though.

Siomai

Ingredients:

1 kilo ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup jicama, minced
1/3 cup carrots, minced
1 large onion, minced
a bunch of spring onions or leeks, chopped
1 egg
3 tbsps sesame oil
5 tbsps oyster sauce
1 tsp freshly ground pepper
1 tsp salt
2 tsps sugar
small wonton or siomai wrappers

Directions:

Mix all the ingredients for the filling in a large bowl.

Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.

Brush steamer with oil and boil water. When the water gets to a rolling boil, arrange the siomai in the steamer and steam for 15 to 20 minutes.

Variation: Add minced shitake mushrooms and shrimps

Source: Yummy.ph

Steak and Pepper Stir Fry

Ingredients:

2 tbsp oyster sauce
1 tsp cornstarch
1 lb beef flank marinating steak, thinly sliced across the grain
1 onion, sliced
2 sweet peppers (red, orange and/or yellow), sliced

Directions:


Combine 3 tbsp water, oyster sauce, cornstarch, and pinch each salt and pepper. Set aside.

In large nonstick skillet or wok, heat 2 tsp vegetable oil over high heat; stir-fry beef until browned, about 3 minutes. Remove to plate.

Add 1 tsp vegetable oil, onion and 2 tbsp water to pan. Stir-fry over medium-high heat, scraping up browned bits, until softened, about 4 minutes. Add peppers; stir-fry until tender-crisp, about 4 minutes.

Return beef to skillet. Add oyster sauce mixture; cook, tossing to coat, until sauce is slightly thickened, about 1 minute.


Source: CanadianLiving.com