Pork Spare Rib soup with Pasta Shells

Korean Barbequed Beef Short Ribs and Marinade (Kalbi)

2 pounds short rib

1 medium Asian pear

1 medium yellow onion

2 red thai chili's

5 cloves garlic

1/4 cup soy sauce

1 1/2 tbsp rice wine

3 tbsp fish sauce

3 tbsp brown sugar

3 tbsp honey

2 tbsp sesame oil

1/2 tsp peppercorns

Chicken Alfredo with Fettuccine

Malabar Spinach soup with Shrimp (Canh mồng tơi tôm)

Chicken Adobo

1 whole cut chicken

2 tsp peppercorns

3 bay leaves

4 garlic clovers

1 tbsp sugar

1/2 cup soy sauce

1/2 cup water

1/2 chicken stock

1/2 distilled white vinegar

cucumber

tomatoes

Arrange the whole cut chicken in a large pot with the larger pieces in the middle. Add peppercorn, bay leaves, garlic clovers, sugar, soy sauce, water, chicken stock, and white vinegar. Allow to marinate for 15-30 minutes.

Turn the heat up on high until there is a boil. Cover with a lid and turn down to low-medium heat. Allow to cook for 25 minutes.

Take the lid off and allow to simmer for another 5 minutes.

Serve with rice, cucumbers, and tomato slices.

Stir-Fry Shrimp in Sweet and Spicy Sauce

1 lb frozen raw shrimp - deveined

1 inch piece of fresh ginger

2 cloves of garlic, minced

2 green onions

2 red bell pepper

2-3 cups peanut oil/canola oil

1 teaspoon of white wine

1 1/2 teaspoon of salt

2 1/2 tablespoons cornstarch

6 tablespoon chicken broth

1 teaspoon sugar

1 teaspoon red chili flakes

2 tablespoon hot chili oil

1/4 cup ketchup

Peel and devein frozen shrimp. In a small bowl, combine the shrimp with white wine and salt. Allow the shrimp to marinate for 10-15 minutes.

Prepare the sauce by combining chicken broth, sugar, salt, hot chili oil, ketchup, and red chili flakes. Set aside.

Chop bell peppers into small pieces. Cut green onions. Finely chop garlic cloves. Grate the ginger. Set aside.

Pat dry the shrimp with paper towels and toss in cornstarch.

In a wok, heat up peanut oil on medium-high heat. Toss in the shrimp and stir-fry for 2-3 minutes (or until the shrimp is done). Turning the heat down to medium, remove the shrimp and set aside. Toss in garlic and ginger, stir until aromatic. Add the bell peppers and cook for 5 minutes. Add the shrimp, stir, and then pour in the sauce. Thicken the sauce with cornstarch water.

Garnish with freshly chopped green onions and serve with jasmine rice.

Hot and Sour Soup (酸辣湯)

1 ounce dried shiitake mushrooms (or white mushrooms)

2 tablespoon cornstarch

5 cups chicken broth

3 cups of water

1 tablespoon chicken flavored bouillon

4 tablespoons of soy sauce

1 teaspoon of ground white pepper

3/4 cup canned bamboo shoots (optional)

7 ounces firm (or medium) tofu, cut into 1/2-inch cubes

3 green onions, thinly sliced

3 tablespoons white vinegar

1 egg, lightly beaten

*Double up ingredients for a larger serving

Cut tofu into 1/2- inch cubes. Slice mushrooms vertically. Open can of bamboo shoots and drain the fluid. Mix equal parts cornstarch with equal parts water, mix, and set aside.

In a medium sized pot on high heat, combine chicken broth and water and allow for boil. Turn down the heat to medium and add soy sauce, white pepper, and chicken flavored bouillon. Adjust ingredients to taste.

Add tofu, mushrooms, and green onions and allow the pot to return to a low boil on medium-high heat for 5-10 mins (until tofu is cooked). Lastly, add white vinegar, cornstarch water, and green onions. Stir and then add the lightly beaten egg.

Garnish with green onions and serve hot.