Hainanese Chicken and Rice

CHICKEN:
1. Wash and pat dry 1 whole chicken and remove any excess fat. Make sure not to break the skin.
2. Rub the outside and cavity of the chicken with at least 2 tsp rock (sea) salt.
3. Insert inside the chicken the following: 4 cloves garlic crushed, 4 thin slices of ginger (2 inches in length each), 5 stalks of Scallions or Spring Onions (tie in a knot) and add 1 tbsp of sesame oil inside the cavity and rub the 1 tsp on the skin.
4. In a pot bring to a boil some water enough to cover the chicken and 5 small shallots (rough chop).
5. Once a rolling boil has been achieved add the chicken breast side down.
6. After 15-17 minutes carefully turn the chicken on its back. Be careful not to tear the skin.
7. Remove any scum that rises to the surface.
8. After 15-17 minutes drain the chicken and immediately transfer into a bowl of ice water.
9. Set aside the chicken broth for the chicken rice.
10. Once the chicken has cooled remove and pat dry and don’t break the skin. Remove the ginger, scallions and garlic.
11. Slice off the breasts, wings, legs and thighs. Place the pieces on a plate to be steamed before serving.

CHICKEN RICE:
1. Place in a rice cooker at least 4 cups of uncooked rice.
2. Add 5 cups of the chicken stock, 1 tbsp peanut oil, 4 cloves garlic (minced), 1 tsp minced ginger, ½ tsp salt and 3 Pandan leaves (tie in a knot).
3. Cook the rice according to rice cooker instructions.

GINGER SAUCE:
1. Mix in a bowl the following: ½ tsp lemon juice, 2 tsp minced ginger, 1 tsp minced garlic, 1 tsp sesame oil, ¼ tsp salt, 2 tbsp chicken stock and 1½ tsp sugar.
2. Transfer to a serving bowl.

SWEET SOY SAUCE:(Kecap Manis Sedang)
1. Mix in a bowl the following: 1½ tbsp dark soy sauce, 1½ tbsp light soy sauce, 1½ Mirin and 1 tbsp sugar.
2. Transfer to a serving bowl.

Before serving, steam the chicken pieces for 3 minutes and slice into serving sizes. Serve with sliced cucumbers, tomato wedges and garnish with Cilantro leaves.

Beef Bulgogi

1. Cut into thin slices 500g Flank Steak and pound lightly with the dull edge of the knife to soften.
2. Mix in a bowl the following ingredients for the marinade: 1 tsp black pepper, white part of 2 leek stalks (chopped), 4 tsp white sugar, 4 tsp brown sugar, ½ cup soy sauce, 1 small shallot (chopped), 3 scallions (chopped), and 1 tbsp sesame oil.
3. Place the beef slices inside a re-sealable bag and add the marinade but retain about 2 tbsp for the vegetables.
4. Marinade for at least 2 hours but better if overnight.
5. While marinating prepare the following to complement the dish.
6. In a pan sauté the following in 1 tsp oil: 1 medium carrot (sliced into thin strips), 1 cup bean sprouts, 5 fresh button mushrooms (sliced) and 1 medium shallot (sliced). Season with salt and pepper and add the 2 tbsp beef marinade.
7. Don’t overcook the vegetables.
8. In a grill cook your marinated beef to your desired doneness. I cooked this at least 30 seconds per side.

Before serving, slice the beef into strips after resting and place on top of rice. Sprinkle with toasted sesame seeds and top with the vegetables.

Chicken Satay

1. Slice into thin strips 500g of boneless chicken breasts and keep chilled.
2. Mix in a bowl the following ingredients for the marinade: 3 cloves garlic (minced), 2 tsp coriander, 4 tsp brown sugar, ½ tbsp black pepper, 1 tsp salt, ¼ cup soy sauce, 2 tsp ginger (chopped), 1 tbsp lime juice, 3 tbsp olive oil, ¼ cup coconut milk and ½ tbsp curry powder.
3. Place chicken strips inside a re-sealable bag and add 2/3 of the marinade and reserve the rest for basting.
4. Marinade for at least 45 minutes to an hour.
5. Skewer chicken strips into bamboo skewers that were soaked in water for 30 minutes.
6. Grill the Chicken Satay and baste with the remaining marinade.
7. Cook until chicken is firm and no longer soft. Do not overcook otherwise chicken will be tough.

PEANUT SAUCE:
1. Mix in a bowl ¼ cup chunky peanut butter, ½ tsp hot chili sauce, 1 clove garlic (minced), 2 tbsp honey, ½ tsp Cayenne Pepper, 1 tsp lime juice, 2 tsp soy sauce and ¼ cup peanut oil.
2. Best served a little bit warm.

Serve the Chicken Satay garnished with Cilantro leaves together with the Peanut Sauce.

Minced Pork Wrapped in Lettuce

1. Prepare 500g of lean ground pork.
2. In a saucepan bring to a boil 1 cup of chicken stock, ½ cup oyster sauce, 3 tsp brown sugar, a few drops of sesame oil, ¼ tsp salt and thicken with 2 tsp cornstarch diluted in 4 tsp water. Set aside.
3. In a wok or skillet sauté in 2 tsp oil 1 large onion (minced) and 3 cloves garlic (minced). Do not burn the garlic.
4. Once onion is translucent add the pork and sauté until fat is rendered and remove excess oils.
5. Add half of the sauce and continue to cook until the pork begins to dry.
6. Add 1 cup of fresh Shiitake Mushrooms (chopped) and add the remaining sauce.
7. Just before serving add 1 large Red Bell Pepper (minced), 1 block silken tofu (diced) and 1 cup green spring onions (chopped).
8. Sprinkle some Red Pepper flakes to add some heat if you desire.

Serve with iceberg lettuce leaves, preferable already triple washed, and encourage your guests to stuff the lettuce leaves with the pork mix and wrap before eating. For it to resemble Ma-bo-Tofu you may add Plum sauce for Chinese Style or Miso for Japanese Style.

Country Style Ribs

1. Trim the excess fat off of 1.5Kg Country Style Ribs.
2. Peel off as much of the membrane on the inside bones as possible. This is to allow the marinade to penetrate the meat better.
3. Mix in a bowl the following ingredients for the marinade: equal parts apple cider vinegar and citrus juices (orange, lemon…etc.), ½ cup dark brown sugar, freshly ground black pepper, lemon pepper, Tabasco, 1 tbsp molasses and 1 tsp of garlic powder (or a few cloves of fresh-squeezed garlic).
4. Put the ribs in a gallon zip-lock bag and pour the marinade over the ribs. Squeeze the air out before closing the bag to promote the constant contact of the marinade against the meat. Refrigerate for up to 24 hours, turning a few times.
5. Pull out the ribs and let the marinade drip and then pat the ribs down with a paper towel. The ribs do not need to be absolutely dry.
6. Coat the ribs liberally with any DRY RUB mix you want. Dry rubs are basically any salt, sugar, spices or herbs (dry or fresh) that you want to use.
7. Experiment with a basic dry rub mix of equal parts of salt and sugar. Then add to that mixture and equal part of black pepper, cayenne, paprika, thyme, rosemary, garlic powder, onion powder, oregano, and cumin. Don’t be afraid to add more and adjust it to your taste.
8. Pre-heat the oven 200’F.
9. In a baking dish lay out a layer of white onions about ¾ of an inch thick to elevate the ribs. Place the ribs on top of the onions and add water in the baking dish but make sure you don’t immerse the ribs. Cover the pan but make sure the cover does not touch the ribs otherwise moisture will fall on the ribs.
10. Cook the ribs for about 2-2½ hours adding water if it dries out. After 1½-2 hours remove the cover and continue baking.
11. Pull out the ribs before they are no longer soft when squeezed between the bones so as not to let them get dry and tough.

Serve with grilled carrots, onions and asparagus as your side dish as well as your favorite BBQ sauce. Another variation of cooking this is by smoking it on an outdoor grill in very low heat for 5-6 hours. Add wood chips 3-4 times during grilling. It is not necessary to smoke continuously.

Yemistes Domates me Rizi (Tomatoes Stuffed with Rice)

TOMATOES:
1. Cut the top off of 4 steak tomatoes and scoop out the pulp and leave around ½ inch of the meat.
2. Pass the pulp through a strainer, discard the pulp and reserve the juice.
3. Make sure the tops are returned to their corresponding body and set aside.

STUFFING:
1. In a rice cooker add 1 cup of Japanese Rice, 1 large onion (minced), 1 tsp garlic powder and 2 cups of chicken stock.
2. Once cooked remove and set aside.
3. In a pan heat 1 tsp olive oil and saute 2 cloves (minced). Do not let the garlic burn.
4. Add ¼ kilo or 250g of ground pork (you may also opt to use ground beef or lamb).
5. Add the tomato juice and reduce.
6. Add the cooked rice and 1 small Red Bell Pepper (minced) and 1 bunch Parsley leaves chopped.
7. For added texture and flavor you may add ¼ cup pine nuts and 4 pcs mint leaves chopped.

CUCUMBER SALAD:
1. Cut into cubes 1 large cucumber.
2. In a bowl mix the following for the dressing: ½ cup cane vinegar, juice from half an orange, 1 tsp sugar, ½ tsp red pepper flakes, ¼ cup chopped fresh basil, salt, pepper and olive oil.
3. Toss the cucumber in the dressing and chill in the refrigerator.

YEMISTES:
1. Pre-heat the oven for 350’F.
2. Stuff the tomatoes with the rice stuffing with a hefty mound on top and coat the tomato body and tops with olive oil.
3. In a baking pan, elevate the stuffed tomatoes on top of cucumber rounds around 2 inches high with the top of the cucumber scooped out to allow the tomato bottom to settle properly.
4. Fill the bottom of the baking dish with water and place in the oven.
5. Cook the tomatoes with the top on first and when that starts to blister remove the top and cook further until the body is cooked to your liking.

To serve, place in a plate the stuffed tomato with the cap on its side and the cucumber salad on the other side. Drizzle some of the dressing on the stuffed rice and also some quality extra virgin olive oil.

Callos (Stewed Ox Tripe)

1. Wash 1 kilo of ox tripe and 1 kilo of Ox leg. Try to remove all visible fat from the tripe and remove the hairs from the leg by scraping it with a sharp knife.
2. In a large pot place the tripe and leg and cover with water. Add 1 whole garlic (crushed), 1 large onion (rough chop), ½ tsp of whole peppercorns and 1 Bay Leaf.
3. Bring to a boil and remove scum as it rises. Cover and simmer until tender (around 4-5 hours) or you may cook in a pressure cooker to cut cooking time.
4. Transfer the meats to a plate and let cool and once cool to the touch cut the tripe and meat into ½ inch x 2 inch strips. Do not include the bones.
5. Strain 2½ cups of the stock to be used later.
6. Cut 1 medium carrot into thin strips and set aside.
7. Remove the skin of 1 pc Chorizo de Bilbao and shred and another piece sliced into very thin round slices and set aside.
8. In a large pan add 2 tsp olive oil over medium-high heat and saute until fragrant 2 cloves of garlic (minced), 2 pcs chili peppers (remove seeds and mince), and 2 medium onions (minced) about 45-60 seconds.
9. Add 3 diced tomatoes (remove pulp) and cook for another 45 seconds.
10. Add the shredded Chorizo de Bilabao and cook until they start to render color.
11. Increase the heat to high and add the Ox tripe and legs and stir thoroughly. Add ½ cup tomato paste and coat everything on the pan.
12. Add the 2 cups of beef stock, remaining Chorizo de Bilbao slices, carrots and 1 cup of garbanzos (chicken peas).
13. Season with ¼ tsp dried basil, ¼ tsp dried rosemary, salt, pepper and sugar. Bring to a boil, cover and simmer for 15 minutes.
14. Uncover and add 1 large Red Bell Pepper (cut into strips), ½ cup sweet green peas and 12 pcs of pitted green olives (sliced), cover and cook for another 5 minutes.

Best served with steaming Jasmine rice.

Meat Platter

BABY BACK RIBS: (See Previous Recipe)

GRILLED SAUSAGES:
1. Just purchase from your local deli your favorite sausages. In this case 2 pcs each of Veal Bratwurst, Hungarian Sausage and Schublig. Make slits on each side of the sausage.
2. Coat them with olive oil. Pre-heat grill and cook the sausages to your preferred doneness.
3. NOTE: Please make sure that you grill the sausages while they are at room temperature and not frozen in the middle.

BARBECUE POTATOES WEDGES:
1. Wash and slice into wedges at least 4 large potatoes and leave skin on.
2. In a bowl mix enough of the following to lightly coat your potato wedges: Cayenne, Sweet Paprika, and Garlic Powder.
3. Proportion the mix according to your liking. I like it hot so I added more Cayenne than the rest. Add a dash of Nutmeg.
4. In a clean paper bag (or you may make one out of parchment paper) add the coating mixture and potato wedges. Close the bag and toss to make sure that all the wedges are coated entirely.
5. In a deep fryer, heat oil (250’F) and cook potato in small batches for 3 minutes or until potatoes are soft. Drain in a mesh strainer and then on paper towels.
6. Re-fry the potatoes this time at 375’F temp until golden and crispy. Drain in paper towels and season with salt.

BUTTERED CARROT and CORN:
1. Drain 1 can of whole corn kernel and discard liquid.
2. Dice 1 medium carrot and set aside.
3. In a pan, heat 2 tsp olive oil and 2 tsp butter and add the carrots and toss for 2 minutes.
4. Add the corn and toss for another 2 minutes.
5. Season with salt and add ¼ cup of chopped fresh flat leaf Parsley.

BAKED BEANS:
1. Soak overnight in water 1½ cup each of White Navy Beans and Red Kidney Beans.
2. In a dutch oven cook the beans in water by bringing to a boil, then reduce heat and simmer for 30 minutes. Remove from heat, cover and allow to stand for 1 hour. (NOTE: beans will not be fully soft)
3. Drain and return beans to the dutch oven and add 1 large onion (minced), 1½ cups tomato ketchup, 1½ cups packed brown sugar, 2½ cups of water, 2 tsp mustard, 2 tsp molasses, 1 tsp salt, 3 cloves garlic (minced) and ½ kilo bacon (cut into bits). Leave bacon near top.
4. Cover and bake at 275’F for 2½ hours. Uncover and bake for an additional 30 minutes or until beans are tender.

To serve, just arrange everything on a platter and serve with your favorite condiments.

Saffron Risotto with Cajun Chicken and Shrimps with Tomato-Mango Salsa

RISOTTO:
1. In ¼ cup of hot water add a pinch of Saffron.
2. Bring to a boil 8 cups vegetable or seafood stock then bring to a simmer.
3. Sauté in a pot 2 tsp olive oil 1 large white onion (minced) and 3 cloves of garlic (minced).
4. When the onions and garlic are translucent, add 2 cups of Arborio rice.
5. Ladle in at least 2 cups of warm stock initially. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Add the ¼ cup of Saffron water (strain the Saffron strands).
8. When Risotto is almost done add 1 cup of chopped Leeks (white part only).
9. Add ¼ cup each of Red Bell Pepper (diced) and Green Bell Pepper (diced).

CAJUN CHICKEN and CAJUN SHRIMPS:
1. Butterfly 4 pieces of skinless chicken breast and place in a re-sealable bag and marinate in fresh milk (preferably 12 hours).
2. In a bowl mix the following spices 1 tsp each of Sweet Paprika powder, White Pepper, and Garlic powder. ½ tsp each of salt and Cayenne Pepper.
3. Drain the chicken breasts and dry with paper towels. In another re-sealable bag place the spice mixture and the chicken breasts and toss the breasts to evenly coat the chicken breasts.
4. Pan fry the each breasts in ½ tsp olive oil and set aside. Cover with foil and set aside.
5. Remove the head and shell of 250g of large white shrimps (keep tail and last segment).
6. In a bowl mix the following spices 1 tsp each of Mirin and olive oil, ½ tsp each of Sweet Paprika powder and Garlic powder, ¼ tsp each of salt, Black Pepper and Cayenne Pepper and a dash of Tabasco.
7. Toss the shrimps in the mixture to coat thoroughly. Marinate for 30 minutes.
8. Pan fry in high heat in a pan or skillet until it turns pink and cover with foil and set aside.

SALAD with TOMATO-MANGO SALSA:
1. Mix in a bowl 2 large diced Roma tomatoes (remove pulp and seeds), 1 small red onion, and 1 cup diced ripe mango (make sure the mango is still firm and not too soft).
2. Add some finely chopped Flat Leaf Parsley.
3. Drizzle with dressing made from juice of 1 lemon, 4 tsp red wine vinegar seasoned with sugar, salt and pepper. Toss salsa gently so as not to crush the tomatoes and mangoes.

To serve, place some mixed greens on a plate and top with the Tomato-Mango Salsa. Add a ladle of the Risotto and slice the chicken into strips before placing on the plate. Place the shrimps on the side and top it with pureed mangoes with chopped Cilantro.

Orange Chicken (As inspired by Panda Express)

ORANGE SAUCE:
1. In a sauce pan mix the following: 1½ cup water (chicken stock is preferred), ¼ cup light soy sauce, juice and zest from 1 large orange, 5 tbsp sugar, dash garlic powder, dash onion powder and 5 tbsp vinegar.
2. Once simmering mix 2 tsp of cornstarch diluted in ¼ cup water.
3. Set aside once the sauce has thickened.

CHICKEN:
1. Cut into bite size pieces 2 lbs or 1 kilo of boneless chicken breasts.
2. Mix in a bowl 1 egg, 1 tsp white pepper, 1½ salt, and 1 tbsp olive oil.
3. Add the chicken to the bowl and mix well.
4. In another bowl mix ½ cup of cornstarch and ¼ cup flour.
5. Drain the chicken and place the pieces with the coating mixture. Shake off excess coating.
6. Deep fry the chicken until golden brown. Add the chicken in small batches so as not to bring down the temperature of the oil.
7. Place the chicken on paper towels to remove any excess oil. Set aside.

ORANGE CHICKEN:
1. In a wok or skillet heat 1 tbsp oil and add 2 tbsp ginger (mince finely) 2 tsp garlic (minced). Sauté until fragrant but do not burn.
2. Add 1 tbsp rice wine and stir for 5 seconds before adding the chicken.
3. Toss the chicken with the ginger and garlic before adding the Orange sauce.
4. Mix until chicken is well coated the sprinkle some red pepper flakes.

To serve, place in a deep dish and sprinkle some chopped green spring onions.

Roasted Vegetable Pasta

1. Coat with olive oil 8 large cloves of garlic ahead of time as this takes longer to cook. Put in oven at 375’F until golden brown.
2. Cut the following vegetables in 2 inches x ½ inch strips: (you may add more types of vegetables if you want). Around 1 cup each of Carrot, Zucchini (remove seeds), (Red, Green, Yellow) Bell Peppers, and Summer Squash.
3. Cut large Asparagus the same length as your strips above. Blanch in salted water until tender but not soft.
4. Cut 2 large white onions into slivers ½ inch thick as well.
5. Place all the vegetables (except the garlic) in a bowl and toss with EVOO, salt and freshly ground black pepper.
6. Place the veggies in a baking pan (you will need 2 as they need to be in a single layer only)
7. Roast in the oven until veggies are soft and tender with a little bit of char but not burnt.
8. While your veggies are roasting, boil in salted water a bag (250g) of any type of thick pasta you like (e.g. penne, farfalle (bow tie pasta)), until al dente.
9. Saute in EVOO a cup of sliced fresh Swiss Brown mushrooms and season with salt and pepper.
10. In a large mixing bowl scrape all your veggies from the pan into the bowl including the juices and oil.
11. Once the pasta and mushrooms are done toss together with the roasted veggies and roasted garlic (crushed).
12. Toss with ½ cup of freshly grated parmesan cheese and sprinkle some red pepper flakes and add around 15-20 pieces of red cherry tomatoes cut in half.
13. Finally add freshly chopped flat leaf parsley.

(For added texture you may also use pine nuts. Just roast in a pan before including it in the pasta)

Baby Back Ribs

1. Choose a meaty baby back ribs around 800-1000g.
2. For more succulent ribs you may trim off the flap meat above the actual rib bones.
3. Do not discard the meat as you can use it in other dishes.
4. Clean off most of the fat, then peel off as much of the membrane on the inside bones as possible. This is to allow the marinade to penetrate the meat better.
5. Mix in a bowl the following ingredients for the marinade: equal parts red wine vinegar and citrus juices (orange, lemon…etc.), 1 tbsp each of dark brown sugar, freshly ground black pepper, lemon pepper, Tabasco, and 1 tsp of garlic powder (or a few cloves of fresh-squeezed garlic).
6. Put the ribs in a gallon zip-lock bag and pour the marinade over the ribs. Squeeze the air out before closing the bag to promote the constant contact of the marinade against the meat. Refrigerate for up to 24 hours, turning a few times.
7. Pull out the ribs and let the marinade drip and then pat the ribs down with a paper towel. The ribs do not need to be absolutely dry.
8. Coat the ribs liberally with any DRY RUB mix you want. Dry rubs are basically any salt, sugar, spices or herbs (dry or fresh) that you want to use.
9. Experiment with a basic dry rub mix of equal parts of salt and sugar. Then add to that mixture and equal part of black pepper, cayenne, paprika, thyme, rosemary, garlic powder, onion powder, oregano, and cumin. Don’t be afraid to add more and adjust it to your taste.
10. Pre-heat the oven 200’F.
11. In a baking dish lay out a layer of white onions about ¾ of an inch thick to elevate the ribs. Place the ribs on top of the onions and add water in the baking dish but make sure you don’t immerse the ribs. Cover the pan but make sure the cover does not touch the ribs otherwise moisture will fall on the ribs.
12. Cook the ribs for about 2-2½ hours adding water if it dries out. After 1½-2 hours remove the cover and continue baking.
13. Pull out the ribs before they are no longer soft when squeezed between the bones so as not to let them get dry and tough.

Serve with buttered corn and carrots as your side dish as well as your favorite BBQ sauce. Another variation of cooking this is by smoking it on an outdoor grill in very low heat for 5-6 hours. Add wood chips 3-4 times during grilling. It is not necessary to smoke continuously. Big thanks to Mark and Pilar Hardin for introducing me to the wonderful tastes of dry rubs.

Shrimp in Corn and Coconut Soup

1. Remove shrimp heads from about 250g of large white shrimps and boil in 3 cups water, 2 tsp salt and 1 tsp black pepper. Put in a blender and strain the stock. Set aside and discard the pureed shrimp heads.
2. Put the shrimp stock in a soup pot and bring to a boil add the shrimps and just cook through and remove and shock in ice water.
3. Devein the shrimps and cut in half then quarters and set aside.
4. Add to the stock 2 cups of water and 2 cans whole corn kernel together with the liquid.
5. Bring to a boil and season with salt, pepper, garlic and onion powder.
6. Transfer the mixture in a blender or use an immersion blender and puree.
7. Add 1 can Coconut Cream and mix until incorporated.
8. Add 1 cup of grated medium carrot (use the large grater), 2 tsp Aromat, and the shrimps to heat through.
9. Before serving add 2 tsp butter to make the soup silkier.

To serve, garnish with chopped spring onions (green parts of the stalk) and garlic butter toast.

Swiss Brown Mushroom in Miso Soup

1. In a stock pot sauté in 2 tsp olive oil 1 pack of Swiss Brown Mushrooms (sliced).
2. Add 6 cups of beef stock or plain water. Bring to a boil.
3. Add 1 cup Miso paste.
4. Add 1 cup of dried Wakame (Dried Seaweed).
5. Season with salt and pepper to taste.

To serve, ladle into a bowl and garnish with chopped spring onions. You may also add cubed silken tofu before you cook the Wakame.

Oyster (Abalone) Mushroom in Miso

1. Mix in a bowl ½ cup brown sugar, 1/8 cup Mirin, 1/8 cup light soy sauce and 1/8 cup Miso. Mix until sugar is fully dissolved. Set aside.
2. Sauté in a wok or skillet 2 tsp olive oil and 2 tsp butter, 1 large white onion (slivered), 3 cloves garlic (sliced thinly) and 2 large tomatoes (cut into wedges).
3. Add a pack of around 250g of Oyster Mushrooms to the wok and mix well.
4. Add the Miso sauce a little at a time until desired taste is acquired.

To serve, place in a plate and garnish with chopped spring onions.

SASHIMI and SUSHI PLATTER

SASHIMI:
Make sure to use clean chopping boards and a very sharp knife when preparing sashimi. You may use “Tako hiki” and “Yanagi ba” sashimi knives, if you don’t have any use a chef’s knife. Do not use serrated knives as this may tear some of the tuna meat.

(a) Maguro Sashimi – Slice a block of Grade A Yellow Fin Tuna into 2.5 cm (1") wide by 4 cm (1.5") long by 0.5 cm (0.2") thick fillets. Remember to cut on the bias and against the grain of the tuna.

Serve with “Shoyu” or soy sauce for dipping and paired with “Wasabi” or freshly grated Japanese Horse Radish. Some would also prefer some Lemon, Lime or Calamansi added to their Shoyu or soy sauce.

MAKIMONO:
The common ingredient in Makimono is the sushi rice “sushi-meshi”. To the following Makimono cook 3 cups of Japanese short grain rice in a rice cooker. Once cooked, transfer the rice into a “Hangiri” or rice barrel if you don’t have one transfer to a non-reactive pan since a vinegar mix will be used to flavor the rice. Mix with flavored powder vinegar “Sushinoko” to taste by sprinkling it over the rice. Use a “Shamoji” or wooden rice paddle to incorporate the Sushinoko into the rice. Fold it into the rice and do not mash or crush the rice. If you can’t find any Sushinoko, mix in bowl 2 cups rice vinegar, 1 tsp salt, 2 tsp sugar, “Kombu” or dried kelp and 2 tsp “Sake” or Japanese Rice wine. You may only use the sushi rice once it has been cooled to room temperature otherwise it will wilt the “Nori” or seaweed wrapper. Cover the rice with a clean moist “Fukin” or kitchen cloth to keep the rice moist.

In handling sushi rice make sure your hands are always moist, not wet, but moist with water and a little bit of “Mitsukan” or rice vinegar. This will keep the rice from sticking to your hands.

Another ingredient is the Nori or seaweed wrapper which is mainly used in making sushi rolls. A good quality Nori is thick, smooth and has a bright green color. When the Nori is already dark green in color and tough it has been exposed too long in the open and has absorbed moisture and is no longer suitable for sushi rolls. A standard size Nori is 7.1” x 8.3” inches in dimension.

Another ingredient commonly used is the “Tamago” or sweet egg omelet. To make some you need 4 eggs (beaten), add ½ tsp light soy sauce, 1 tsp Mirin, 1 tsp sugar and ½ tsp salt. Using a “Makiyakinabe” or rectangular omelette pan heat ½ tsp oil and cook in batches and crepe like thickness the Tamago. Roll several layers of this cooked egg until you achieve a roll about 2 inches thick.

“Kampyo” or dried bottle gourd is commonly used in making Futomaki. To prepare these dried bottle gourds they are first soaked in water overnight as they are very tough. To flavor them for every 100g of Kampyo boil in a pot fully immersed in water. Add 4 tsp of brown sugar and ½ cup soy sauce. Boil until Kampyo is soft and a little translucent. Drain and set aside.

(b) Tekkamaki – is a Hosomaki type of Makimono that uses “Maguro” or Tuna as its single ingredient. Prepare cuts of Tuna ¾” x ¾” x 8.3” in thickness and length. Use only ¾ of a Nori sheet (cut lengthwise) and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Lay the Tuna in the center and roll the Tekkamaki using a “Makisu” or bamboo mat. Some prefer Wasabi paste together with the Tuna. Once rolled, the rice must cover the tuna entirely.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again on the bias to achieve the desired cut in the picture. A single roll usually makes around 8 pieces of Tekkamaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish. Some would also prefer some Lemon, Lime or Calamansi added to their Shoyu or soy sauce.

(c) Futomaki – are thick, large or fat rolls usually 1½ inches in diameter and have around 3 or more ingredients. Prepare the following: 4 pieces Nori, 12 pieces Cumber sticks about 2½ inches in length and ½ inch thick (remove seeds), 4 pieces Tamago ¾” x ¾” x 8.3” in thickness, 8 pieces crabstick, 8 pieces ripe Mango strips 2½ and length and ¾ inch thick, 4 strips of Kampyo with each strip covering the length of the Nori and several tsp of “Oborro” or pink fish powder.

Use only 1 Nori sheet and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Leave at least ½ inch clearance from the bottom of the Nori and at least 1 inch from the top help close the Futomaki later on. Lay 2 pcs crabstick in the middle of the sushi rice. Below the crabsticks add 2 pcs Mango strips and above it add 3 pcs of Cucumber sticks (make sure the Cucumber is skin side down). Add some Oborro powder above the Cucumber sticks. Add a strip of the Tamago between the Cucumber and the crabstick. Add a strip of Kampyo between the crabstick and the Mango strips. Make sure the edge of the Nori and Makisu are aligned before you start to roll the Futomaki. Using both hands grab the ½ clear edge of the Nori and Makisu with your pointer and thumbs roll away from you while holding the rest of the contents with your other fingers. Press the clear edge of the Nori against the edge of the layer of rice at the top. Roll using the Makisu and make sure that it is firm. Do not press too hard otherwise the insides may spill out from the sides.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again in half to make around 8 pieces of Futomaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish.

(d) Ebi Nigiri – “Nigiri” types of sushi are hand-formed sushi which consists of an oblong mound of sushi rice that is pressed between the palms of the hands, usually with a bit of Wasabi and a topping draped over it but in my case I used some Japanese Mayo to attach the topping to the rice.

Wash some large white shrimps the quantity is dependent on how many you plan to make. Cut off the heads for better presentation and run a thin barbecue stick along the legs up to the tail. Do not pierce the tail section. This is to keep the shrimp from curling up when you cook them. Cut off any excess stick leaving at least some to easily remove the stick once the shrimps are cooked.

In a pot, boil some water and add 1 tsp salt and 2 tsp Mitsukan for every 500g of shrimp. Place the shrimp into the pot and wait for it to cook in about 3 to 3½ minutes. Drain and shock the shrimps in ice water. Remove the sticks and peel off all the skin or you may opt to retain the tail segment for presentation. Butterfly the shrimps by using a knife by cutting along the bottom of the shrimp making sure not to cut all the way through but just enough to spread out the shrimp.

Mould some rice in your hands into an oblong shape with the following dimension 1½” x ½” x ½”. Place some Wasabi or Japanese Mayo on top and place the shrimp on top and press between your palms again. Do not press too hard or you will crush the Nigiri.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish.

(e) Ebiko Gunkan – “Gunkan” or warship roll, is a special type of Nigiri with an oval, hand-formed clump of sushi rice that has a strip of Nori wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of Nori. In this case “Ebiko” or flying fish roe (also called “Tobiko”).

Mould some rice in your hands into an oval shape with the following dimension 1½” x ½” x ½”. Get some Nori and using the marks on the sheet cut into about 1” thick strips. Wrap the Nori around the perimeter of the rice and press to close. Fill the Gunkan with Ebiko until it forms a mound.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish.

(f) Spicy Maguro Gunkan – Just follow the recipe for Ebiko Gunkan but instead of using Ebiko use diced tuna mixed with sautéed tomato pulp (without seeds and skin), garlic, salt, sugar, chopped spring onions and Tabasco sauce.

Chicken Teriyaki

TERIYAKI SAUCE: (Use this recipe if store bought Teriyaki marinade is not available)
Combine the following in a sauce pan, 2 cups soy sauce, 1 cup sugar, 1 tbsp molasses (optional), 1 oz dry sherry or bourbon. Cook over low heat stirring until sugar has dissolved. Add 1 tbsp freshly grated ginger and 3 cloves garlic (grated). Strain to remove the ginger and garlic. Set aside to cool.

1. Set aside some of the Teriyaki marinade for basting and sauce.
2. Trim 4 chicken breast halves with skin on.
3. Place the chicken breasts in a re-sealable bag together with the Teriyaki marinade.
4. Make sure that all the air is removed from the bag before sealing the bag.
5. Place in the ref and keep overnight.
6. Heat some oil on a grilling pan and place the grill the chicken breasts skin side down first.
7. Because of the sugar the chicken will easily get charred. Once grill marks appear turn and grill the other side.
8. Baste the chicken with the marinade that was set aside earlier. Do not use the marinade that you already have used for the chicken.
9. To keep the chicken moist without the getting the chicken burnt, place in an oven pre-heated at 350’F and cook for an additional 5-7 minutes.
10. Let the chicken rest for 3 minutes and chop into strips.
11. Simmer the remaining basting marinade in a sauce pan just to heat through.

To serve, place the chopped chicken on top of a bed of shredded iceberg lettuce (you may also add slices of tomatoes and cucumber) and drizzle some of the Teriyaki sauce on top and sprinkle some toasted sesame seeds.

Miso Glazed Salmon

1. Prepare 2 Salmon fillets (best with skin on) and make sure there are no pin bones left.
2. Pat dry with paper towels.
3. Pre-heat the oven at 450’F.
4. In a bowl mix the following, ½ cup brown sugar, ¼ cup Mirin, ¼ cup Miso paste and ¼ cup light soy sauce. Mix well until sugar is dissolved.
5. In a baking dish ladle some of the glaze and place the salmon fillets on top. Cover the salmon with the Miso mixture and save the rest for basting.
6. Bake in the oven for 15 minutes and baste with the Miso mixture every 5 minutes.
7. Blanch some baby bokchoy in salted water. Drain and set aside.
8. Place the remaining Miso mixture in a sauce pan and simmer.
9. Add 2 tsp of cornstarch diluted in ¼ cup water to thicken the sauce.

To serve, place the baby bokchoy in a serving dish and drizzle some of the sauce on it. Place the baked salmon fillet on top of the bokchoy and ladle some of the sauce on the salmon.

Grilled Beef Enoki

BEEF and ENOKI:
1. Mix in a bowl 1/8 cup Red Wine Vinegar, ¼ cup light soy sauce, ¼ cup brown sugar, 2 tsp Worcestershire sauce, 1 tsp sesame oil and freshly ground black pepper.
2. Marinade 250g of Sukiyaki cut beef in the marinade and leave in the ref overnight.
3. Cut of the ends of about 100g Enoki mushrooms and divide into bunches that will be wrapped with the beef.
4. Drain the marinade from the beef and set aside.
5. Wrap the Enoki with the beef and secure by tying with blanched spring onion stalks.
6. Heat the marinade in a sauce pan and add 1 cup beef stock. Reduce and strain.
7. Heat a grilling pan and coat with oil.
8. Grill the beef wrapped Enoki and baste with the sauce.

To serve, place the Beef Enoki on top of shredded iceberg lettuce and drizzle some of the remaining sauce. Sprinkle with toasted sesame seeds and chopped spring onions.

Roasted Pork with Buttered Corn on the Cob

1. Prepare 1Kg or 2lbs of pork for roasting. Any cut would do just fine but I prefer those with ribs.
2. Clean off most of the fat, then peel off as much of the membrane on the inside bones as possible. This is to allow the marinade to penetrate the meat better.
3. Mix in a bowl the following ingredients for the marinade: equal parts vinegar and citrus juices (orange, lemon…etc.), ½ cup dark brown sugar, ½ cup light soy sauce, 1 tbsp freshly ground black pepper, 1 tsp salt, 1 tbsp of Worcestershire sauce, and 1 tsp of garlic powder (or a few cloves of fresh-squeezed garlic).
4. Put the pork in a gallon zip-lock bag and pour the marinade over the pork. Squeeze the air out before closing the bag to promote the constant contact of the marinade against the meat. Refrigerate for up to 24 hours, turning a few times.
5. Pull out the pork and let the marinade drip and save the marinade. Place the pork in a roasting rack or a baking dish and bring to room temperature before roasting.
6. Pre-heat the oven at 350’F.
7. In a sauce pan, strain the marinade and simmer until cooked through. You may use this to baste the pork.
8. Roast the pork for 45 minutes to 1 hour basting it with the cooked marinade every 10 minutes.
9. Pull out the pork before they are no longer soft when squeezed between the bones so as not to let them get dry and tough. Let it rest for about 5 minutes covered with foil.
10. Dilute the remaining ¼ cup marinade with ½ cup water and season to taste with salt and pepper.
11. Cut the pork into serving pieces and drizzle the sauce over the pork.

Serve with buttered corn on the cob as a side dish.

Yakisoba

SAUCE:
1. Mix in a sauce pan 2½ cups of beef broth, ¼ cup soy sauce (Kikkoman),1 tsp Dashinomoto, ½ cup Yakiniku Sennka (Sukiyaki Base), and 2 tsp brown sugar.
2. Add 3 tsp of cornstarch diluted in half a cup of water.
3. Once thick in consistency set aside.

RAMEN:
1. Heat the egg noodles in boiling water for 3 minutes.
2. Noodles must still be firm when cooked. Drain and set aside.

PORK:
1. Marinate the 250g of pork (sukiyaki cut) in Yakiniku Sennka and 1 tsp Sesame oil for 30 minutes.
2. Pan fry until half cooked and set aside.

YAKISOBA (Fried Noodles):
1. Sauté the following veggies in 2 tsp olive oil and 1 tsp sesame oil in the following order; 1 large white onion sliced into thin strips.
2. Once the onions are a little translucent add 2 cloves of garlic sliced thinly.
3. Do not brown the onions and garlic. Add ½ cup of thin strips of carrots.
4. Add ½ cup each of Red and Green Bell Peppers (for color you may also add yellow peppers). Make sure the pepper strips are the same size as your carrots.
5. Add 2 cups of cabbage strips and a cup of bean sprouts.
6. Season with salt and freshly ground black pepper.
7. Ladle in half of the Sauce and add the noodles.
8. Ladle in more sauce until desired taste has been achieved. REMEMBER just add enough sauce to coat the veggies and noodles.
9. Add the pork and once heated through place in a bowl if you did not listen and added to much sauce or in a platter if the amount of sauce is just right...LOL.
10. Top with bonito flakes and serve hot.

NOTE: You may also add/substitute chicken (marinated in Mirin and oil), shrimps (deveined with tails intact), squid (skin removed and scored), or beef (sukiyaki cut marinated the same way as the pork). For added flavor you may also add spring onions and for heat you may sprinkle some red pepper flakes after number 7.

Dorikastu with Ebara Sauce and Crabstick Salad

CRABSTICK SALAD:
1. Shred about 3 cups iceberg lettuce.
2. Mix with sliced tomatoes and carrot shavings.
3. Shred 1 cup crabsticks (buy the best brand) and mix with the following as dressing.
4. Dressing is a mixture of 3 tbsp Japanese mayo (Kewpie brand), 2 tsp Lemon juice, ½ tsp sugar and freshly ground black pepper.

DORIKATSU:
1. Slice 2 Dory fillets and dip in beaten egg and coat with Panko breadcrumbs.
2. Deep fry until crust is crispy and drain excess oil on paper towels.
3. Heat in a saucepan ½ cup Ebara Yakiniku No Tare (Japanese Grilling BBQ Sauce) and drizzle over fish fillets. Dilute with water if you find the sauce too strong.

If you noticed I did not salt the fish as the sauce will be very flavorful. Serve with steaming Japanese white rice.

Spaghetti with Meatballs la famiglia

You may use just about any spaghetti sauce you can use. (Stewed tomatoes, Garlic and herb tomato sauce, Italian tomato sauce…etc).

MEATBALL:
1. Mix the following ingredients in a bowl.
2. Half a kilo of ground chuck.
3. Grated 1 large white onion.
4. Minced 3 cloves of garlic.
5. Mixture of ½ cup bread crumbs soaked in ½ cup fresh milk.
6. Minced ½ cup of flat leaf parsley.
7. One egg yolk.
8. One cup of freshly grated Parmesan cheese.
9. Salt, pepper and 1 tsp of nutmeg.
10. Italian essence (1 tsp dried basil, 1 tsp dried oregano and 1 tsp dried thyme).
11. Fry in 2 tsp olive oil until golden brown. Don’t expect the meatball to be cooked.
12. Continue to cook the meatball by adding the sauce and simmer until cooked.

Top onto any kind of pasta you like (spaghetti, penne, linguini, fettuccini...etc.) and sprinkle with generous amounts of freshly grated Parmesan cheese and chopped parsley.

French Onion Soup

1. Cut up 8 large white onions into strips, wedges or rings or whatever which way you like.
2. In a stock pot melt half a stick of butter in 3 tsp olive oil.
3. Once melted sauté the onion until caramelized. Do not burn the onions otherwise the soup will have a bitter taste.
4. Add 8 cups of beef stock, salt, pepper and reduce until desired taste is achieved.
5. Cut up several slices of mini baguettes and top with grated Gruyere or pasteurized Mozzarella and bake in an oven until cheese melts.
6. Ladle in a bowl the soup and place on top the baked baguette. Serve really hot.

Chicken Chimichangas

CHICKEN:
1. Prepare 4 chicken breasts by removing excess fat and skin.
2. Marinate the chicken breasts by placing it in a resealable bag in milk for about an hour.
3. In a bowl mix 1 cup flour, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp cayenne and 1 tsp paprika.
4. Drain the chicken breasts and coat with the mix. Shake off excess mix.
5. Deep fry in oil and once cooked, air dry to make the coating a little crispy.
6. Set aside and keep warm and slice into strips only when assembling the chimichanga.

TOMATO SAUCE:
1. Sauté in 2 tsp olive oil until translucent 1 large white onion (minced), 2 cloves garlic (minced), 1 small stalk of celery.
2. Add 1 can of stewed tomatoes and season with salt, pepper, dried thyme, and dried oregano.
3. Place in a blender or use an immersion blender to puree the sauce.
4. Reduce the sauce so it's less watery.

Assembling the chimichangas:
1. Place in the middle of a flour tortilla a few strips of chopped iceberg lettuce.
2. Strips of white onion.
3. Pieces of chicken strips
4. Dollop of mashed baked beans or mashed refried beans.
5. Also add a thin layer of sour cream if you don't have any you may also use ¼ cup of mayonnaise, 1 tsp of lemon juice and ½ tsp sugar.
6. Roll up the sides of the flour tortilla to close and place the closed side on the bottom of a baking dish.
7. Layer in the sauce and top with strips of freshly chopped basil and mozzarella cheese.
8. Bake at 400'F for 5-6 minutes or until cheese is golden brown.

Beef and Pork Ramen and Udon Miso Soup

STOCK:
1. Since the stock will be an integral part of this dish we have to prepare a lot of the stock.
2. In a stock pot add 2 large white onions (rough chop), 2 celery stalks (rough chop), 1 large carrot (cut in half), 2 stalks of leeks, 6 large Fresh Shiitake mushrooms and 2 liters of water.
3. Add salt and pepper and bring to a boil.
4. Before fully cooked remove some of the onions, leeks, Shiitake and carrots which we will use later
5. Add 1 cup dark soy sauce (Kikkoman), 3 tsp Dashinomoto, ½ cup brown sugar, 1 cup Yamasa Sennka (Sukiyaki base) and 1 cup yellow Miso.
6. Keep on a rolling boil to cook the other ingredients but once done keep on simmer.

Arrange in a bowl the following:
1. Ramen and Udon which have been warmed in boiling water then drained
2. Chopped green parts of Chinese lettuce (Ombok).
3. Slices of silken tofu.
4. Pieces of crabstick cut on the bias and Naruto (Japanese Rice Cake - the swirly thing in the pic).
5. Slices of the blanched vegetables (onions, leeks, Shiitake and carrots)
6. Fresh Enoki Mushrooms.
7. Cook beef and pork sukiyaki cuts in the broth for a few seconds before arranging them in the bowl.

Ladle in the stock just before serving and garnish with chopped spring onions and Japanese Spice mix.

Extra Large Garlic Prawns on a bed of Risotto

PRAWNS:
1. Devein 1 kilo prawns by cutting the shell with kitchen sheers and slice open with a knife.
2. Also trim of some of the appendages.
3. In a bowl add 1 cup garlic (minced).
4. Melt 3 sticks of butter in a pan and add to the bowl.
5. Season prawns with salt and freshly ground black pepper (don't use salt if using salted butter).
6. In a baking dish (preferably clear Pyrex) arrange the prawns and insert the butter and garlic mix in the cavity and drizzle the remainder over the prawns.
7. Bake in oven at 450’F until prawns have turned pink. (Remember that they continue to cook even after you have taken them out. Just cover with aluminum foil if risotto is not yet cooked) CAUTION: Over cooking prawns will make it rubbery and dry.

RISOTTO:
1. Bring to a boil 8 cups chicken stock then bring to a simmer.
2. Sauté in a pot 2 tsp olive oil 1 large white onion (minced).
3. Add 2 cups of Arborio rice.
4. Ladle in at least 2 cups of warm chicken stock initially.
5. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Once the Risotto is almost cooked add a tablespoon of butter to silken the dish

To serve, arrange the prawns on top of the risotto. Another way would be to place some risotto on a plate and make the prawns stand on their sides and sprinkle some minced parsley and serve with some lemon wedges.

Large Prawns Baked in Butter and Garlic

PRAWNS:
1. Devein 1 kilo prawns by cutting the shell with kitchen sheers and slice open with a knife.
2. Also trim of some of the appendages.
3. In a bowl add 1 cup garlic (minced).
4. Melt 3 sticks of butter in a pan and add to the bowl.
5. Season prawns with salt and freshly ground black pepper (don't use salt if using salted butter).
6. In a baking dish (preferably clear Pyrex) arrange the prawns and insert the butter and garlic mix in the cavity and drizzle the remainder over the prawns.
7. Bake in oven at 450’F until prawns have turned pink.

Serve with fresh melted butter mixed with some Cayenne pepper.

Creamy Dory with Carrot Coulis Risotto and Tomato Salsa

CARROT COULIS:
1. Rough chop 1 large carrot and 1 medium onion.
2. Boil in water and season with salt.
3. Once softened remove carrots and place in a blender, add ¾ cup of the water it was boiled in and puree. Set aside.

RISOTTO:
1. Bring to a boil 8 cups chicken stock then bring to a simmer.
2. Sauté in a pot 2 tsp olive oil 1 large white onion (minced).
3. Add 2 cups of Arborio rice.
4. Ladle in at least 2 cups of warm chicken stock initially.
5. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Add juice from half a lemon.
8. Once the Risotto is almost cooked add the Carrot Coulis and stir until mixed properly.

CREAMY DORY:
1. Cut in serving sizes 2 fillet of Dory and season with salt, freshly ground black pepper, cayenne and oregano powder.
2. Pan fry in olive oil and drain in paper towels. Set aside and keep warm.

TOMATO SALSA:
1. Prepare 1 cup diced tomatoes but do not include the seeds and the pulp otherwise the salsa will be too watery.
2. Chop the 1 medium white onion the same size as the tomatoes.
3. Add chopped flat leaf parsley.
4. For the dressing, mix ¼ cup red wine vinegar, 3 tsp EVOO and a ½ tsp sugar.
5. Mix the dressing a little at a time until desired taste is achieved.

To serve, stack the fish on top of the risotto and top with the salsa.

Creamy Dory Yellow Curry

FISH:
1. Prepare 2 Creamy Dory fillets (400-450g) or you may also use Red Snapper (Maya-Maya) and season with 2 tsp cumin, salt and pepper.
2. Set aside and cover.

SPICES:
1. Ground in a mortar and pestle the following (dried red chilies, ¼ tbsp Turmeric powder, ½ tbsp ginger, 7 shallots, 3 cloves of garlic, 1 tbsp Coriander seeds, ¼ tsp Cumin powder, 1 tsp black or white peppercorns and ½ tsp or tamarind paste).

CURRY:
1. Heat in 2 tbsp olive oil the spices.
2. Add 1 stalk Lemon Grass (bruised) and 1 Pandan leaf (Torn & knotted) until fragrant.
3. Add 2 cans of coconut milk.
4. Add 1 medium white onion (sliced), 2 medium potatoes (peeled and quartered) and 4 medium sized tomatoes (cut in half) then allow the curry to simmer.
5. Add the fish head and 5 Kafir leaves (or you may use Bay leaves if unavailable) and stir the curry from time to time but not the fish.

To serve, plate the entire dish in a deep plate and add cherry tomatoes and garnish with cilantro leaves (or chopped spring onions) before serving. Serve with lemon wedges.

Creamy Dory Escabeche

FISH:
1. Julienne the following vegetables: 1 large white onion (slivers), 1 large Red and Green Bell Pepper (Capsicum).
2. Season 2 Dory fillets with salt and pepper.
3. Pan fry and drain excess oil in paper towel and arrange on a plate. Set aside.

SWEET and SOUR SAUCE:
1. In a sauce pan heat 1 cup chicken stock, ½ cup tomato ketchup, 2 tbsp Red Wine Vinegar, ¼ cup honey, and season with salt to taste.
2. To thicken the sauce add 1 tsp cornstarch diluted in 4 tsp water.
3. Bring the sauce to a boil and add the julienned vegetables.
4. Cook for 2 minutes and pour sauce over the fried dory fillets.

Serve with steaming white rice.

Fried Fish Dumplings with Sweet and Sour Sauce

DUMPLING:
1. Mince 500g of any white fish (Creamy Dory, Sole, Grouper...etc.)
2. Add 125g of shrimps (chopped)
3. Add 1 small white onion (chopped finely)
4. Add 4 stalks of spring onions (chopped green part only)
5. Add 2 egg whites (reserve the 2 yolks)
6. Add 1 cup of Panko bread crumbs (or just enough to remove the excess moisture of the mixture)
7. Add 2 tsp sesame oil, salt and garlic powder
8. Mix by hand and chill for 15 minutes
9. Before deep frying I made caneles out of the fish mixture and dipped them in 1 beaten egg and the 2 reserved yolks. Coat with flour and shake off the excess before deep frying to a golden brown color.

SWEET and SOUR SAUCE:
1. In a sauce pan boil 1½ cup of water
2. Add ½ cup of tomato ketchup
3. Add 2 tbsp red wine vinegar and reduce to remove the raw taste of the vinegar
4. Add ¼ cup honey
5. Season with salt and add sugar only to balance the taste.
6. Remove from heat and add julienned carrots and red bell peppers.

To serve, place in a deep dish some sauce at the base and stack the dumplings. Top with the veggies and the remaining sauce. Garnish with chopped spring onions.

Shrimp in Tomato and Garlic Sauce

1. Devein 500g of large white shrimps and set aside. (Keep the heads, shells and tails which you can use for making shrimp stock in the future)
2. Sauté in 2 tbsp vegetable oil and 2 tsp of butter, 2 medium white onions (minced).
3. Once the onions are translucent, add ½ cup of minced garlic (you may reduce if you don't like that much garlic)
4. Add 2 cups of chopped seedless and skinless tomatoes. (To easily remove the skin, cut a cross mark on the skin and boil the tomatoes in water until it starts to peel off)
5. Once the onion, garlic and tomato are soft enough, mash them to make a paste.
6. Add ¼ cup of thinly sliced garlic for texture.
7. Add ½ cup of white wine (you may also use chicken or shrimp stock) and reduce.
8. Add salt, pepper, sugar and paprika according to your taste.
9. Add the shrimps and cook until pink usually within 2-3 minutes.

To serve, use a deep dish and garnish with chopped green bell peppers just for texture. You may also add fresh cilantro for additional depth in flavor. To add some heat you may use some red pepper flakes, Tabasco sauce or chopped Jalapeno peppers.

Best eaten with steaming white rice.

Shrimp Soup

STOCK:
1. Prepare shrimp stock by boiling shrimp heads, shells and tails from at least 500g of large shrimps in 6 cups of water.
2. Add salt, pepper and aromat.
3. Strain, reserve stock and discard the shells.

SOUP:
1. In a small stock pot sauté in olive oil and butter 1 large white onion (chopped).
2. Once the onion is translucent, add 1 cup of celery (chopped), 3 cloves of garlic (chopped) and 1 large carrot (chopped).
3. Add 3 tsp of tomato paste to coat everything in the stock pot.
4. Add the shrimp stock and wait for the aromatics to soften.
5. Transfer to a blender or use an immersion blender to puree everything.
6. Add salt, pepper and cayenne according to your taste.
7. Before serving add 1 tsp butter to make the soup silkier.

To serve, add deveined halved large white shrimps braised in the shrimp stock until cooked. Garnish with chopped spring onions and drizzle a few flecks of olive oil.

Beef Steak with Fresh Shiitake Mushrooms and Sour Cream Potatoes

BEEF:
1. Marinated Australian Sukiyaki cut Beef for 30 minutes in Yamasa Sennka Concentrated Sauce. (Any teriyaki marinade will also do)
2. Pan sear each cut for only 5-10 seconds in olive oil and butter. Set aside.
3. Deglaze the pan with remaining marinade and 1 cup beef stock.
4. Add ¼ tsp white sugar and 1 tsp cornstarch diluted in 3 tsp water. Once sauce thickens lower the heat.

SHIITAKE MUSHROOMS
1. Slice about 4 large fresh Shiitake mushrooms.
2. Sauté in 2 tsp olive oil and 1 tbsp butter.
3. Season with salt and pepper and set aside.

SOUR CREAM POTATOES
1. Boil in salted water 8-10 pcs of baby potatoes until fork tender.
2. Cut the potatoes in half and toss in ½ cup of sour cream.
3. If you don’t have any sour cream you may mix ½ cup of Japanese mayonnaise (Kewpie), salt, pepper, sugar and lemon juice.
4. Garnish with spring onions.

To serve, plate the steaks and drizzle some of the sauce on top. Place the mushrooms and potatoes on either side.

Fish Fillet with Stewed Mushrooms and Tomato-Mango Salsa

SALSA:
1. Dice the following: 2 large Roma tomatoes (remove pulp and seeds), 1 medium white onion, 1 ripe mango (make sure the mango is still firm and not too soft)
2. Add some finely chopped cilantro leaves.
3. Drizzle with dressing made from 4 tbsp of red wine vinegar seasoned with salt and pepper.

FISH FILLET and MUSHROOMS:
1. Any white fish will do. Season with salt and pepper and pan fry. Set aside.
2. In a small pan sauté in 2 tsp olive oil 1 medium onion (slivers) and 2 cloves of garlic (sliced thinly)
3. Add a cup of fresh Shiitake mushrooms (sliced)
4. Add 1 cup of chicken stock and season with salt and pepper.
5. Once the stock has completely reduced set aside.
6. In a saucepan reduce ½ cup of balsamic vinegar and ½ tsp of sugar. Set aside.

To plate, place a cup of steamed rice and top with the fish. Place the stewed mushrooms on top of the fish and drizzle with the reduced balsamic vinegar. On the side place some mixed greens and top with the salsa.

Seafood Ho Fan Soup

STOCK:
1. The integral part of this soup is the broth.
2. Prepare shrimp stock by boiling shrimp heads, shells and tails from at least 500g of large shrimps in 8 cups of water. This will reduce as you will be cooking the other ingredients in the stock.
3. Add 1 large white onion (rough chopped) and 1 medium carrot (rough chopped).
4. Season with salt, pepper and Aromat.
5. Strain, reserve stock and discard the shells.
6. Add Dashi stock (You may use Dashinomoto or you may do it the old fashioned way and boil some Konbu, a type of seaweed, but it will take longer so I suggest using Dashinomoto instead).
7. Add cayenne and if needed salt and pepper to taste. Bring to a rolling boil. Keep the broth simmering.

NOODLES:
1. If you bought dried Ho Fan noodles boil them in water (not the soup) until soft.
2. Drain and shock them in cold water. Set aside.

SEAFOOD and VEGETABLES:
1. These ingredients are to be blanched in the soup until cooked. Use a strainer to keep the soup clear.
a. Carrots (Use mini-sandwich cutters to shape them)
b. Squid (score in a criss-cross pattern but make sure you don’t cut through the squid) don’t overcook otherwise it will turn rubbery.
c. Sliced Fresh Brown mushrooms.
d. Sliced Creamy Dory.
e. Deveined Shrimps.
2. Cut into strips a few leaves of Ombok (or Chinese cabbage). Use only the green leafy part as the bottom half may be too tough.) Set aside.
3. Cut into rings 1 large white onion and rinse with running cold water. Dry and set aside.
4. Blanch in salted water 1 cup of bean sprouts. Dry and set aside.

To serve, arrange in a bowl (use a may use a deeper soup bowl) and ladle in the broth and top with chopped spring onions. You may also add slices of hardboiled egg.

Stuffed Roasted Yellow Peppers with Cucumber Side Salad

PEPPERS:
1. Hollow out large 3 large yellow bell peppers.
2. Lightly season the inside with salt and pepper. Set aside.

STUFFING:
1. In a rice cooker cook some rice with chicken stock.
2. Once cooked set aside 5 cups.
3. In a skillet or wok sauté in 2 tsp olive oil, 1 large white onion (chopped) and cooked until translucent.
4. Add 3 cloves garlic (minced).
5. Add 250g of marinated ground beef (Marinade ground beef for 15 minutes in sesame oil, salt, BBQ spice and Sweet Paprika).
6. Remove excess oil from the ground beef but don't leave it too dry, as it will also flavor the rice.
7. Add 1 medium sized carrot (minced)
8. Add the rice and heat through.

STUFFED PEPPER:
1. Stuff the yellow peppers with rice mixture and close with their tops.
2. Rub the stuffed yellow pepper with EVOO and season with salt.
3. Bake in the oven at 250’F for 15-20 minutes and at the 15-minute mark remove the tops and set aside.

SIDE SALAD:
1. With a melon grater, grate 1 large cucumber (without the skin and seeds) into long strips.
2. Season with salt and let it rest for 10 minutes in the ref and squeeze the excess moisture gently.
3. Mix ½ cup of Japanese mayonnaise (Kewpie), salt, pepper, ¼ tsp white sugar and 1 tbsp Lemon juice.
4. Toss together with the cucumber.
5. Mix together with chopped and seeded tomatoes and chopped spring onions.

To serve, arrange the stuffed pepper on a plate and set the cucumber salad on the side.

Korean Style Rice Topping with Pork, Silken Tofu, Shrimp and Shiitake Mushrooms

PORK and SHRIMP:
1. Marinate 250g lean ground pork for at least 30 minutes in 3 tbsp Mirin, 4 tbsp sesame oil, 2 tbsp Light Soy Sauce, and 1 tbsp Chinese Wine. Set aside.
2. Devein 500g large white shrimps (you may leave tail for presentation) and blanch in pork stock until skin turns pink. Shock the shrimps in ice water. Drain and pat dry with paper towels.

SAUCE:
1. For the sauce heat in a saucepan 1 cup pork stock, 3 tbsp brown sugar, 3 tbsp light soy sauce, 1 tbsp sesame oil and if you want it spicy add 2 tbsp Chili Paste.
2. Thicken the sauce by adding 2 tsp of cornstarch diluted in 4 tsp of water.

TOPPING:
1. Blanch 2 cups of bean sprouts in salted water and shock in ice water. Drain and pat dry with paper towels. Set aside.
2. To prepare the topping heat in a wok or skillet 1 tbsp oil and sauté 100g Leeks (If unavailable use white part of spring onions; keep the green part for garnish) for 1 minute then add 2 cloves of minced garlic.
3. Add the marinated pork and remove excess oil.
4. Add the sauce until pork is cooked.
5. Add the cooked shrimps, 300g of diced silken tofu and 250g of sliced fresh Shiitake mushrooms and cook just to heat through.
6. Mix in the half of the bean sprouts.

To serve, place in a shallow bowl on top of 1 cup of cooked rice the pork and shrimp topping. Let the rest fall on the sides. Drizzle with sauce, and add the remaining bean sprouts, and chopped green parts of spring onions. You may also add toasted sesame seeds. (I used up mine so there are no sesame seeds in this picture).

Fish Head Curry

FISH:
1. Prepare 2 Grouper (Lapu-Lapu) heads (400-450g) or you may also use Red Snapper (Maya-Maya) and rub them with salt and Lime juice.
2. Let it stand for half an hour after which drain the head of any liquid that gets drawn out. Set aside.

SPICES:
1. Ground in a mortar and pestle the following (dried red chilies, ¼ tbsp Turmeric powder, ½ tbsp ginger, 7 shallots, 3 cloves of garlic, 1 tbsp Coriander seeds, ¼ tsp Cumin powder, 1 tsp black or white peppercorns and ½ tsp or tamarind paste).

CURRY:
1. Heat in 2 tbsp olive oil the spices.
2. Add 1 stalk Lemon Grass (bruised) and 1 Pandan leaf (Torn & knotted) until fragrant.
3. Add 2 cans of coconut milk.
4. Add 1 medium white onion (sliced), 2 medium potatoes (peeled and quartered) and 4 medium sized tomatoes (cut in half) then allow the curry to simmer.
5. Add the fish head and 5 Kafir leaves (or you may use Bay leaves if unavailable) and stir the curry from time to time but not the fish.
6. Season with salt to taste and add julienned red bell peppers.

To serve, place the fish head in a bowl and ladle in the curry and vegetables. Garnish with cilantro leaves (or chopped spring onions) before serving. Serve with rice.

Frutti di Mare alla Griglia

SQUID:
1. Remove the head, skin and flaps (keep tentacles and flaps for the mussels).
2. Make some slits in the body and coat with EVOO and season with salt and freshly ground pepper
3. Grill until done. Set aside.

MUSSELS:
1. Sauté in 2 tsp of olive oil 1 medium onion (chopped), 2 cloves garlic (chopped), 2 tomatoes (diced), and 2 slivers of ginger (chopped).
2. Add 500g of mussels and toss until shells are coated. Season with salt and pepper.
3. Add 2 cups of water and cover to steam open the mussels. Once cooked discard unopened mussels.
4. Remove beards from cooked mussels and discard the other half of the shell.
5. Chop up the discarded parts of the squid and sauté in 2 tsp olive oil the squid, ½ medium red onions (minced) and 2 cloves garlic (minced). Place on top of cooked mussels and drizzle with some EVOO. Cover with foil and set aside.

SHRIMPS:
1. Devein 500g of medium white shrimps but leave the heads and tails for presentation
2. Mix in a bowl of 1 tsp of salt, 1 tsp Cayenne pepper, 1 cup melted unsalted butter and ½ cup minced garlic.
3. Add the shrimp in the bowl making sure of even coating and place in a baking dish.
4. Bake at 300’F until shrimps are pink. Remove from the oven and cover with foil and set aside.

CRABS:
1. Clean 6 large crabs and cook them in a steamer with ginger strips and 1 cup water and 1 16oz. bottle of Sprite.
2. Once cooked, remove the carapace and topped it with the breadcrumb mixture of 1 cup Panko bread crumbs, 1 tsp salt, 1 tsp Lemon Pepper, 3 tbsp EVOO and ½ cup Parmesan cheese.
3. Bake at 350’F until golden brown and return the carapace.

To serve, arrange all the seafood in a wide platter and garnish with roasted zucchinis (salt, pepper and EVOO) and lemon wedges.

Moules a la Crème (Mussels in Cream)

1. In a pot sauté in 2 tsp oil 1 large white onion (chopped), 4 cloves of garlic (chopped), 3 thin slivers of ginger and 2 medium tomatoes (diced).
2. Add ½ kilo or a pound of mussels. Stir until all mussels are well coated.
3. Add 5 cups of water and season with salt and pepper. Cover to cook mussels.
4. Once mussels are cooked, discard all unopened shells.
5. Remove the meat from shells and trim off the beards.
6. Strain the stock and transfer to a stock pot. Add 2 tbsp of butter and 2 cups of all-purpose cream.
7. You may or may not chop the mussels and add them to the stock. But for presentation it’s best to keep them whole. Allow to the soup to simmer.
8. Just before serving add a dollop of butter and season to with salt and pepper to taste.

To serve, ladle in the mussels first and then the soup and add chopped spring onions when serving. Best served with a batard or mini-baguettes.