Compiled Recipe – Brown Bibimbap Rice

Brown Bibimbap Rice

* 500 grams sukiyaki-cut beef
* 1 small pear, peeled and pureed
* 3 tbsp. low sodium soy sauce
* 2 tbsp. brown sugar
* 1 tbsp. sriracha
* 2 tbsp. canola oil
* 6 tbsp. sesame oil
* 3 tbsp. garlic, minced
* 2 tsps. soy sauce
* 3 cups water
* 1 cup zucchini, sliced into rounds then into strips
* 1 cup bean sprouts, cleaned, washed and drained
* 1 cup shiitake mushrooms, fresh, julienned
* 1 cup carrots, peeled and julienned
* 1 cup spinach leaves, packed
* 4 cups brown rice
* 4 fried eggs
* gochujang (to serve)

1) Prepare the beef: Combine all ingredients in a medium bowl. Marinate, covered, in the refrigerator for at least 20 minutes or overnight.

2) When ready to cook, heat canola oil in a large frying pan. Cook beef until slightly caramelized. Set aside.

3) Combine sesame oil, garlic and soy sauce in a large bowl. Set aside.

4) Pour water into a pot and bring to a boil. In separate batches, blanch zucchini, bean sprouts, mushrooms, carrots and spinach. Toss blanched vegetables and mushrooms in the prepared garlic and soy sauce mixture. Set aside.

5) Place 1 cup of rice in a serving bowl. Arrange vegetables, mushrooms and cooked beef on top. Top with a fried egg. Repeat with remaining ingredients to make 3 more bowls. Serve with gochujang on the side.


Compiled Recipe – Chicken Shawarma

Chicken Shawarma

* ½ cup plain yogurt
* 1 clove garlic, chopped finely
* 1/8 tsp. pepper
* 1/8 tsp. sea salt
* ½ tsp. ground allspice
* 1 tbsp. lemon juice
* 300 grams chicken breast fillets, sliced into 3 x ½ -inch strips
* 1 tsp. canola oil
* 4 (6 inch) tortillas, warmed
* 80 grams cucumber, peeled and sliced thinly
* 40 grams tomatoes, peeled and sliced thinly
* 5 grams parsley, finely chopped
* 1/8 tsp. paprika
* ¼ tsp. lemon zest
* 1 ½ tbsp. mango puree
* 2 tbsp. low fat mayonnaise
* 1 tbsp. yogurt
* ½ tbsp. crunchy peanut butter
* 1 small clove garlic

1) Combine yogurt, garlic, pepper, salt, allspice and lemon juice in a bowl; mix well. Add chicken and marinate for at least 2 hours.

2) Heat oil in a pan. Sauté chicken for 10 to 12 minutes or until done. Divide into 4 portions; set aside.

3) Make the vegetable filling: Combine all ingredients in a bowl. Divide into 4 portions; set aside.


4) Make the mango-garlic sauce: Combine all ingredients in a food processor or blender. Process until smooth.

5) To assemble: spoon 1 portion chicken and vegetable filling on a tortilla. Drizzle mango-garlic sauce on top. Fold sides of tortilla and secure with a toothpick or wrap shawarma in foil. Repeat with remaining ingredients.


Compiled Recipe – Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup

* 3 sticks celery, chopped
* 3 small carrots, peeled and sliced
* 2 small zucchini, quartered and sliced
* ½ large onion, chopped
* ½ pound green beans, trimmed and cut into thirds
* 2 cans kidney beans, rinsed and drained
* 4 cups unsalted broth
* 4 cloves garlic, minced
* 1 to 28 oz. can diced tomatoes
* 1 to 14 oz. can crushed tomatoes
* 1 ½ tsp. kosher salt
* ½ tsp. black pepper
* 2 tbsp. red wine vinegar
* ½ tsp. dried basil
* ½ tsp. dried oregano
* 8 ounces whole wheat elbow pasta, cooked according to package directions
* parmesan cheese and black pepper serving

1) Put all ingredients, except for the pasta and parmesan cheese, in a large slow cooker. Cook on high for 4 hours or on low for 6-8 hours. Stir in cooked pasta and serve with parmesan cheese shavings and a sprinkle of black pepper.

2) Enjoy!


Compiled Recipe – Cheesy Vegetable Gratin

Cheesy Vegetable Gratin

* 1 small head broccoli, florets only
* 1 small head cauliflower, florets only
* 1 large carrot, peeled, roughly chopped
* ½ cup all-purpose cream
* 1 (250 gram) pack evaporated milk
* ½ cup quick melting cheese, grated
* ½ cup parmesan cheese, grated
* ½ cup mozzarella, shredded
* salt and pepper (to taste)

1) Pre-heat oven to 400◦F.

2) Bring a pot of water to a boil then lower to a simmer. Season with salt. Blanche broccoli, cauliflower and carrot in the boiling water for 1 minute. Drain and transfer to a medium baking dish (about 8”x5”). Set aside.

3) Meanwhile, in a medium saucepan over medium heat, heat cream and evaporated milk. Add cheeses and stir until melted. Season with ground black pepper to taste. Pour over vegetables and top with cheese mix.

4) Bake in the oven until cheese mix has melted or until beginning to brown. Serve while hot.



Compiled Recipe – Easy Sukiyaki Beef

Easy Sukiyaki Beef

* 1 ¼ cup water, divided
* ¼ cup soy sauce
* ¼ cup brown sugar
* 1 tsp sesame oil
* ½ kilo beef, sukiyaki cut
* 1 small red onion, peeled, thinly sliced
* 2 cloves garlic, peeled, thinly sliced
* 1 small carrot, peeled, sliced
* 1 pack young corn, sliced diagonally
* 1 cup kangkong leaves
* salt (to taste)

1) Make Sukiyaki sauce: Mix ½ cup water, soy sauce, sugar and sesame oil in a bowl. Stir until sugar is dissolved. Set aside.

2) Meanwhile, boil remaining water in a frying pan over high heat. Season beef with salt and pepper to taste. Add beef and cook, stirring, until no longer pink. Transfer beef to a bowl. Add and cook onion, garlic, carrot, corn and kangkong. Transfer to bowl with beef. Pour in sukiyaki sauce and serve with steamed rice or boiled rice noodles.


Compiled Recipe – Easy Beef Curry

Easy Beef Curry

* 2 tbsp cooking oil
* 3 cloves garlic, chopped
* 1 large onion, chopped
* 2 thumb-sized ginger, cut into strips
* ½ kilo beef, use beef chucks, cut into large strips
* 2 cups coconut cream
* ¼ cup fish sauce
* 3 tbsp yellow curry powder
* 1 tsp sugar
* 1 cup water
* 2 medium potatoes, cut into wedges
* 1 large carrot, cut into wedges
* salt (to taste)
* ground black pepper (to taste)

1) In a medium-sized pan, pre-heat oil and sauté garlic, onion and ginger.

2) Add the beef chuck and brown on all sides. Pour in the coconut cream , fish sauce, curry powder, sugar and water. Let it simmer until beef is tender or about 30 minutes. Add water if needed.



Compiled Recipe – Super Dirty Rice

Super Dirty Rice

* 3 tbsp vegetable oil
* 250 grams ground pork
* 5 bacon strips, chopped
* 1 cup white onions, finely chopped
* 1/3 cup celery, finely chopped
* 1/3 cup green bell peppers, chopped
* 1 ½ tbsp Cajun seasoning
* 3 cups day old cooked rice

1) Heat vegetable oil in a pan over medium heat. Sauté ground pork and bacon strips until browned. Add white onions, celery, green bell peppers and Cajun seasoning; sauté for 3 minutes.

2) Add 3 cups day old cooked rice. Toss well and stir until rice is warmed through. Serve hot.



Compiled Recipe – No Cook Tuna Tacos

No Cook Tuna Tacos

* 2 (95 gram) cans tuna flakes, in vegetable oil, drained
* 1 tsp sweet paprika
* 1 tsp sugar
* 2 tbsp taco seasoning
* 1 medium head iceberg lettuce, julienned
* 1 medium red onion, chopped finely
* 6 medium tomatoes, cored and chopped finely
* 1/3 cup cheddar cheese, grated
* 12 crunchy taco shells

1) Make the tuna filling: Mix together tuna flakes, sweet paprika, sugar and taco seasoning in a bowl until well combined.

2) Assemble the tacos: Evenly divide tuna filling, iceberg lettuce, red onion, tomatoes and cheddar cheese among crunchy taco shells. Serve immediately.



Compiled Recipe – Spanish Pisto (Spanish Vegetable Stir Fry)

Spanish Pisto (Spanish Vegetable Stir Fry)

* 4 tbsp olive oil
* 1 medium white onion, cut into ¼ inch cubes
* 6 cloves garlic, minced
* 1 chorizo Pamplona, or any dried chorizo, cut into ½-inch cubes
* 2 tbsp tomato paste
* 1 yellow bell pepper, small, seeded and cut into 1/3-inch cubes
* 1 red bell pepper, small, seeded and cut into 1/3-inch cubes
* 400 to 500 grams zucchini, cut into ¾-inch cubes
* 1 (28 ounce) can whole tomatoes, drained, seeded and chopped into 1/3-inch pieces, juice reserved
* 8 medium eggs
* extra virgin olive oil and toasted crusty bread slices (to serve)

1) Heat olive oil in a 12-inch non-stick skillet over medium low heat; Sauté onions until tender, about 4 to 5 minutes. Add garlic, chorizo and tomato paste. Cook for 10 minutes until paste has darkened.

2) Add bell peppers and cook for 5 minutes.

3) Add zucchini and cook for 5 minutes, stirring occasionally. Season with salt and pepper.

4) Add tomatoes and reserved juice. Increase heat to medium and stir frequently. Once mixture simmers, reduce heat to low and cook, uncovered, until vegetables have begun to soften, about 20 to 25 minutes. If mixture dries out, add water to loosen mixture. Season to taste with salt and pepper.

5) Make 8 wells in the sauce and break an egg into each. Sprinkle each egg with salt and pepper. Cover pan and cook until whites have set but egg yolks are still runny, about 6 minutes. Drizzle with extra virgin oil and serve with bread slices.


Compiled Recipe – Fried Siomai

Fried Siomai

* ½ kilo ground pork
* 1 medium jicama (singkamas), chopped finely
* 1 medium carrot, chopped finely
* 1 medium white onion, chopped finely
* 1 stalk green onions, chopped finely
* 2 tbsp sesame oil
* 2 tbsp oyster sauce
* 1 egg, beaten
* ½ tsp salt
* ¼ tsp ground black pepper
* square molo wrappers, 3 inch in size
* cooking oil (for frying)

1) Mix all the ingredients in a bowl then set aside and refrigerate for at least 3 hours.

2) Spoon the ground pork mixture into a dumpling/molo wrapper, about ½ tablespoon and enclose each siomai so that the pork filling doesn’t come out.

3) Fill the steamer with water and let it boil. Once the water is boiling, place the siomai in one by one. Steam for 15 minutes or until cooked.

4) Let the siomai cool and put it in a container to freeze.

5) Deep fry each siomai until golden brown and serve immediately. Serve with dipping sauce on the side.