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.

Vietnamese Fish Sauce (Nước mắm)

12 oz coconut flavored soda

2 1/2 tablespoons distilled white vinegar

1/4 cup sugar

1/4 cup fish sauce

1/2 teaspoon thai chili peppers

1/2 minced garlic
(optional: fresh lime juice)

Mince garlic and finely chop thai chili peppers.

In a small container, combine coconut flavored soda, white vinegar, sugar, and fish sauce. Stir until sugar is dissolved. Toss in the minced garlic and chopped thai chili peppers and stir. 

Refrigerate. Serve with eggs rolls.

Shrimp over Coconut (Tôm hấp trái dừa)

2 pounds of shrimp or prawns

1 young coconut and juice

1/2 teaspoon of chicken flavor bouillon

rau ram (vietnamese coriander)

kosher salt

ground black pepper

lime juice

mayonnaise

sriracha

Wash Vietnamese coriander and set aside. Wash 2 pounds of shrimp with salt. Rinse and set aside.

Cut open young coconut and pour the juice into a pot. Scrap the meat of the coconut and throw into pot.

Boil the coconut juice and add chicken flavor bouillon. Throw shrimp into boiling coconut juice and let them sit for 3 mins. Pour warm coconut juice back into the coconut and arrange the shrimp.

SAUCES:

Combine mayonaise and sriracha for sauce.

Combine kosher salt, pepper, and lime juice for sauce.

Enjoy shrimp with Vietnamese coriander and sauces.

Caramelized Pork Ribs (Sườn ram mặn)

2 pound(s) baby-back or pork spare ribs, cut into small 1 to 11/2 inch cubes

1 tablespoon(s) minced garlic

1 tablespoon(s) minced shallots

1 teaspoon(s) salt

1 teaspoon(s) ground black pepper

4 tablespoon(s) sugar

3 tablespoon(s) fish sauce

1/2 cup(s) coco rico soda or coconut juice

cilantro for garnish

Cut pork spare ribs into small 1 to 11/2 inch cubes. Rinse with water. Set aside in a bowl and submerge in water with 2 tablespoons of salt and let sit for 30 mins. After 30 mins in salt water, rinse the pork spare ribs of the impurities. Throw the ribs and submerge it with water inside a pot and let boil for 5-7 minutes.

Mince garlic and shallots.

Rinse pork again of impurities under warm water. Throw pork ribs, shallots, garlic, salt, and pepper into large bowl in let marinate for 5-10 mins.

In a non-stick pan on medium-high heat, evenly coat the pan with sugar and let melt.

Grab a wok and sauteed the spare ribs on medium-high heat. Once the sugar has melted, pour the caramelized sugar into the wok. Mix the ingredients.

Add fish sauce and coco-rico soda (or coconut juice). Put a lid on the wok and let it sit on medium-low heat for 20 mins.

Take the lid off, continue stirring, and turn up to medium-high heat. Reduce the sauce to half or a quarter. Adjust sugar or fish sauce if needed.

Garnish with cilantro and ground black pepper. Serve with jasmine rice.