Sweet and Sour Spareribs

Not many Chinese restaurants prepare this.  I think it is because of the small bones.  But, this is one of my favorite dishes.  This is a new version of a classic using ketchup and canned pineapple.  You can use fresh pineapple if you prefer. Asian grocery stores have spareribs already cut into 1-2 inch strips. All you do is cut between the bones. What I love about this is you get the sweet and sour flavors, but without the heavy breading.

Ingredients:
1 lbs of spareribs (cut into bite size pieces)
Enough oil (canola or peanut) for deep frying

Marinade:
2 tblsp of light soy sauce
salt and pepper
1 tsp sugar

Sauce:
3 tblsp rice wine vinegar
3 tblsp sugar
2 tblsp light soy sauce
2 tblsp ketchup
1 green bell pepper (rough chopped)
1 small onion (rough chopped)
1 carrot (sliced)
2 cloves garlic (minced)
1/2 inch ginger (minced)
3.5 oz canned pineapple chunks or fresh equivalent

Combine marinade ingredient and pork. Stir until well coated.  Let marinate for 1 hour. In a deep pan or pot add enough oil to fry the ribs. Heat the oil. Deep fry spareribs in batches for approximately 8-10 minutes until done and brown.  Drain on a papertowel and set aside.

In a small bowl, combine vinegar, sugar, soy sauce and ketchup.  Set aside.

In a deep pan, heat 1 tblsp of oil (can use from the deep frying). Stir fry garlic and ginger for approximately 1-2 minutes.  Add bell peppers, onions and carrots and continue to stir fry for another 2 minutes.  Add the sauce mixture and allow to come to a boil.  Add the spareribs and pineapple chunks.  Continue cooking and stirring until everything is heated through.  Serve over white or fried rice.  Enjoy!

Bola-Bola (Sweet and Sour Meatballs)

This is a very beautiful and colorful dish.  It is a great hit with kids and people who are picky about Asian foods.  This also quick and easy to fix and gets a lot of ooohhhs and ahhhhs, plus it taste fabulous.  You can do the quick version by replacing the home made meatballs with pre-made from the grocery store.  I recommend IKEAs. If those are not available, those from the grocery store works, just make sure you do not get the Italian style.  The seasoning does not work with this dish.  If you have time, home made is the best. I used different color bell peppers, but you can use one color if you prefer.

Ingredients:
1/2 cup soy sauce
1/2 cup coconut vinegar or apple cider vinegar
1/2 cup water
3/4 cup sugar
2 tblsp corn starch
3 tblsp olive or canola oil
3-4 stalks of celery (sliced diagonally)
4 roma tomatoes (cut in quarters)
1 medium onion (sliced)
1 large bell pepper or 1/2 of 3 different colors (cut in strips)
1 lb meatballs (home made or pre-made)

Meatballs:
1/2 lb ground beef
1/2 lb ground pork
1 tblsp garlic powder
1 tsp sugar
salt and pepper
1 cup olive or canola oil

For meatballs:  combine all the ingredients except for the oil.  Mix well.  Pinch off approximately 1 tblsp and form into a ball in your palm.  Repeat until you have made all the meatballs.  Heat the 1 cup of oil on high in a deep sauce pan. Fry meatballs in batches until brown and done.  Remove from oil and set aside.

In a large pot or dutch oven.  Pour the vinegar, soy sauce, water and sugar.  Allow to simmer until sugar disolves.  Add the meatballs and set temperature to low.   In a separate frying pan, heat 1 tblsp of the oil.  When oil is hot, add onions and celery.  Season with salt and pepper.  Stir fry for approximately 2 minutes.  Transfer to pot with meatballs and sauce.  Heat another tblsp of oil in the frying pan.  Add the bell peppers, season with salt and pepper, and stir fry until crisp tender for approximately 2 minutes. Transfer to the pot with the meatballs and sauce.  Heat the last tblsp of oil, add the tomatoes and season with salt and pepper.  Stir fry until slightly scorched, approximately 1-2 minutes. Transfer to the pot.  Stir the vegetables with the meatball and sauce until all the ingredients are well incorporated.  Increase the heat to allow a low boil.  Place the cornstarch into a small bowl.  Add a little water to make a watery paste.  Make sure the cornstarch and water are mixed well with no lumps.  Pour the cornstarch mixture into the pot directly on the sauce.  Stir well to ensure the cornstarch is well incorporated.  Continue to boil for another 4 minutes to allow the sauce to thicken.  Stir occassionally during this process.  Once sauce has thickened, serve over steamed rice and enjoy.  With the sweet and sour sauce, this is great with shrimp fried rice.

Afritada (Filipino Pork and Chicken Stew)

Spain occupied the Philippines for over 400 years.  Not surprising then to find foods with a lot of Spanish influence.  Afritada reflects that Spanish influence.  This can be made with just chicken or just pork.  We love the combination at my house since it covers everybody.  My husband loves the pork and my mother loves the chicken. So, you can't go wrong.  I made some changes to make it easier. 

Ingredients:

1lb of chicken parts (breast, thighs, wings, etc.)
1lb pork shoulder or butt (cut into chunks)
4 potatoes (cut into chunks)
1 large onion (chopped)
1 cup chicken stock
1-2 bay leaves (1 large or 2 small)
4 carrots (peeled and cut into chunks)
1/2 cup frozen peas
1 green bell pepper (cut into bite size chunks)
1 red bell pepper (cut into bite size chunks)
1 20oz can of tomatoes (roughly chopped in food processor)
1 20oz can of stewed tomatoes (roughly chopped in food processor)
1/4 cup canola or olive oil
Salt and pepper
1 small can of garbanzo beans (drained and rinsed) - optional

In a food processor, roughly chop the canned tomatoes.  Process until you get the texture you want.  Short pulses for some chunks, or longer processing if you want more of a puree.  Do the same with the stewed tomatoes.

In a large pot or dutch oven, heat an 1/8 cup of the oil in high heat.  Add the pork chunks and lightly brown for approximately 3 minutes.  Remove from pan and set aside.  Do the same with the chicken, and add that the pork.  In the same pot, add the rest of the oil and the potatoes.  Cook the potatoes for approximately 4 minutes until some of the sides have browned.  Remove the potatoes and set aside.  Reduce the heat to medium-high and add the chopped onions and the bay leaf to the hot oil in the pot. Cook the onions until they are translucent, approximately 3 minutes. Add the canned tomatoes and stewed tomatoes.  Continue cooking stirring constantly until tomatoes are heated through.  Add the pork, chicken and potatoes back into the pot.  Continue stirring until all the meat and potatoes are well coated with the tomatoe/onion mixture.  Add the carrots, peas and the chicken broth; continue stirring.  Cover and reduce to medium heat and keep at a low boil.  Keep covered and cook until chicken, pork and potatoes are tender, continue stirring to ensure that it does not stick to the bottom of the pan and burn; this should take approximately 30 minutes.  Season with salt and lots of pepper.  Add the both the red and green bell peppers. If using garbanzo beans add that at this time.  Continue cooking for another 10 minutes to allow peppers to cook but still have a crunch.  Taste for seasoning.  Add salt and pepper if necessary.  Serve hot over steamed rice.

Green Papaya Salad (Achara)

This a very popular pickled salad in the Philippines.  It is usually served with rice and your favorite grilled or fried fish and meat.  Try it with the Filipino fried chicken or barbeque.  It is so easy to make.  You can find green papayas at most Asian grocery stores.  Adding the red chillies provide some heat.  Reduce or add the number of chillies to adjust to your taste.  They can be removed if you do not want it spicy.

Ingredients:
1 green papaya (cut into julienne strips)
1 carrot (cut into julienne strips)
4 cloves garlic (minced)
1/2 cup apple cider vinegar or coconut vinegar
1-2 red chillies (cut into very thin strips)
1/2 red bell pepper (cut into julienne strips)
1/2 cup raisins and/or sultanas
3 shallots (minced)
1 inch ginger (minced)
1/4 cup sugar
1 tsp salt

In a small sauce pan, heat the vinegar, sugar and salt.  Once sugar and salt has disolved, remove sauce pan from heat and allow to cool. 

In a separate bowl, combine the rest of the ingredients.  Pour sweet vinegar over the vegetables in the bowl and mix well.  Store in an airtight container for at least 4 hours or overnight.  Serve with rice and your favorite fried or grilled foods.

Filipino Menudo (Diced Pork Stew with Potatoes)

Okay, let me start by saying "this is nothing like the Mexican version." Filipino Menudo has a lot of Spanish influence.  This is especially wonderful the next day.  It does take some time for the cooking process but so worth it.  My husband absolutely loves this and cannot wait for me to make it.  The challenge is letting it sit for a little while to let the flavors marry.  Not possible at my house.

Ingredients:

1 lb pork butt or shoulder (cut in large sections)
1 lb calf or beef liver (cut into bite size pieces)
3 large tomatoes (chopped or minced)
2 1/2 cups potatoes (cut into bite size pieces)
1/2 cup canned chick peas (drained)
1/2 cup frozen peas
1 large onion (minced)
4 cloves garlic (minced)
2 cups water (from boiled pork)
1 roasted red bell pepper (diced) or 3oz jar of pimiento
1/2 cup raisins
1 tblsp sugar
2 tblsp olive or canola oil
salt and pepper

In a deep pot, fill about half way with water, add the pork and season with salt.  Boil for 45 minutes until pork is tender.  Strain pork reserving 2 cups of the broth and set aside to cool.  When cool, chop pork into bite size pieces.   

In a large deep pan or pot, heat oil.  Add potatoes and cook until tender and lightly brown.  Add onion and garlic.  Cook until onion is translucent, then add the tomatoes and sugar.  Continue cooking stirring constantly until tomatoes soften approximately 3-4 minutes.  Add the pork and liver.  Continue stirring until liver browns and is cooked.  Add the reserved 2 cups of pork broth, peas, raisins and chick peas.  Allow to gently boil for another 12-13 minutes.  Liquid will reduce; season with salt  and pepper.  Add the roasted bell peppers or pimientos and continue to cook for another 8 minutes.  Serve hot over rice.

Brown Rice with Chicken and Chorizo

This is a hearty one pot meal.  The chicken combined with the chorizo and rice is similar to the classic Spanish dish called arroz con pollo.  The brown rice adds a nice twist.  Check it out.

Ingredients:

2 lbs chicken thighs
3/4 lbs smoked or Spanish chorizo (cut into 1" thick slices)
2 tblsp olive oil
2 tblsp chopped fresh oregano or 1 tblsp dried oregano
1/2 tsp crushed red pepper or less (to taste)
6 cloves garlic (minced)
1 large onion (minced)
1 bay leaf
1 1/2 cups long grain brown rice (rinsed)
1/2 cup white wine
3 cups chicken broth
3 roasted red peppers (cut in strips)
1 cup frozen peas
Salt and pepper


Preheat oven at 400 degrees.  In a large dutch oven or a deep oven proof pan, heat the olive oil.  Add the sliced chorizo and cook for approximately 5 minutes, stirring constantly.  Remove to plate with a slotted spoon.  Working in batches, add the chicken thighs.  Do not crowd.  Brown each side (about 4-5 minutes each). Remove from the pan and set aside. Once all the chicken thighs are done, Pour off some of the fat and grease, leaving approximately 3 tablespoon in the pot.  Add the onion and garlic stirring constantly until onions are lightly browned. Add the bay leaf, red pepper flakes and oregano and cook for another 30 seconds, then add the roasted red pepper.  Continue stirring for another 2 minutes, then add the brown rice.  Stirring constantly until rice is well coated and well mixed with the other ingredients.  Continue cooking for another 2-3 minutes.  Add the wine and continue to cook for another minute.  Return the chicken and chorizo to the pan and add the chicken broth.  Season with salt and pepper and cover bringing it to a boil; add the peas. 

Transfer the covered pot to the oven and bake for 1 hour and 10 minutes until chicken is done and rice is tender.  Remove from oven and allow to sit for 10 minutes covered before serving.

Banana Leaf Wrapped Tilapia

I've always wanted to make something in a banana leaf, but I wanted something easy to start with.  I thought if I  started with easy, it would build my confidence and then I can go to more complex type foods.  This is a great recipe if you have never cooked with banana leaves.  You don't have to create a container or do any type of special folding or wrapping. The roasted pepper sauce is absolutely divine.  When you serve it like in the picture with a side of cilantro lime rice....OMG!

Ingredients:

1 bag of banana leaves cut into 5 or 6 inch squares
8 tilapia fillets (approx. 6oz each)
4 small limes
salt and pepper to taste
olive oil
1 green onion (chopped)
Sliced lemons or limes

Red Pepper Sauce:
1 12oz jar roasted peppers (drained)
4 cloves garlic
1 tsp dried oregano
1/3 cup olive oil
salt and pepper to taste

Preheat oven to 350 degrees.  Fill a large stock pot about half way with water and bring to a boil. 
Season each tilapia fillet with salt and pepper and juice of half a lime; set a side. Lightly grease a baking sheet.

When water comes to a boil, blanche a banana leaf in the boiling water for approximately 30 seconds.  If the banana leaves are frozen, blanche for at least 1 minute.  Remove from the boiling water and lay out on a flat surface.  Place one of the tilapia fillets in the center.  Fold each corner like you are wrapping a gift. Flip the wrapped fish over so that the seam side is down.  Place the parcel on the greased baking sheet.  Continue with the other banana leaves and tilapia fillets.  Once all the fillets have been wrapped and placed on the baking sheet, bake in the oven for 20 minutes.

For the red pepper sauce, place the red peppers, garlic, oregano, salt and pepper in a food processor or blender.  Puree adding the olive oil is a slow stream until well blended.  Taste and adjust seasoning if necessary. 

Remove the wrapped fillets from the oven and allow to sit for approximately 5 minutes.  Cut slits across the top of each parcel separating the banana leaves.  Spoon the red pepper sauce and garnish with the green onions and sliced lemons or limes.

Cuban Chicken with Chorizo and Rice

Don't let the long ingredients list scare you. Remember, you are making an entire meal in one dish.  The dish will be prepared in stages which makes it more manageable, marinading the chicken first, then preparing the rice. I tried it with andouille sausage for some interest and WOW! It was great. The andouille sausage gave the rice a nice bite. Do not use Mexican chorizo. The spices will overpower and not mix well with the other seasonings.  We had leftovers, and this was even better the next day. 

Ingredients for the chicken:

1/3 cup fresh lime juice (or key lime juice)

1/3 cup fresh cilantro (chopped)

3 tblsp olive oil

1 tsp thyme

2 tblsp paprika

1 tsp cumin

1/2 tsp allspice

Salt and pepper

4lbs chicken pieces

Combine all the ingredients above except for the chicken. Whisk until thoroughly mixed. place chicken pieces in a resealable plastic bag and pour the marinade. Seal the bag and rub marinade around chicken. Place in refrigerator and allow to marinade for at least 4 hours turning bag occasionally.

Ingredients for rice:
1/4 lbs fully cooked Spanish chorizo or Portuguese linguica (chopped) (for spicier version, try andouille sausage)
2 cups onions (minced)
1 yellow bell pepper (chopped)
5 cloves of garlic (minced)
2 cups arborio rice or short grain white rice
2 1/2 cups chicken broth
2 medium tomato (chopped)
1 1/2 tblsp paprika
4-5 saffron threads
1 whole pimiento or roasted red bell pepper (thinly sliced)
1 tblsp olive oil
Lime wedges

Take chicken out of bag and save the marinade.  In a large deep frying pan heat 1 tblsp of olive oil. Gently fry the linguica/chorizo/sausage until lightly brown. Remove from the pan and set aside.  Fry chicken pieces skin side down about 2-3 pieces at a time.  Do not crowd. Brown each side approximately 4 minutes. Remove from pan and continue to cook the rest of the chicken pieces.  Transfer chicken pieces to a plate.  Pour off about half of the oil from the pan, leaving the othe half and return to the stove top.  Add onions and bell peppers.  Saute for approximately 4 minutes scraping the bottom of the pan to get all the browned pieces.  Add garlic and paprika, continue to stir for another 2 minutes.  Add the rice and continue to saute for another minute.  Add the chicken broth and tomatoes with their juice, saffron thread and the reserved marinade. Continue stirring and bring to a boil. Return the chorizo and stir, press the chicken pieces lightly into the rice mixture.  Reduce heat to low, cover and let cook for 20 minutes checking frequently to ensure bottom does not burn.  Add more broth or water (about 1/4 cup) if rice appears dry and stir to mix the liquid. Season with salt and pepper, stir and continue to cook for another 10 minutes. Serve rice and chicken in a bowl with sliced limes.

Spicy Creole Chicken Braised in Tangelo-Olive Sauce

Another really good chicken and citrus pairing! The Creole seasoning gives it a nice heat but does not overwhelm you.  Try it, I think you will be pleasantly surprised.  Tangelo is a hybrid of Mandarin oranges and grapefruit.  If you are not able to find it, use tangerines or clementines.

1 cup fresh tangelo juice (approx. 2-3 tangelos)

1/4 cup lime juice

4 tsp of Creole or Canjun seasoning (divided exactly into 2)

3/4 tsp ground cumin

1/2 cup all purpose flour

3 lbs of cut up chicken (remove skin)

3 tblsp olive oil

1 red bellpepper (cut into strips)

1/2 cup pimiento stuffed olives (roughly chopped)

2 tsp honey

Salt and pepper to taste

In a medium bowl, combine tangelo juice, lime juice, 2 tsp of Creole/Cajun seasoning and cumin.  Whisk until blended.  In another bowl, combine flour and 2 tsp of Creole/Cajun seasoning; mix well. Dip chicken pieces in the citrus blend then into the four mixture, shaking off excess.  Save the marinade for the sauce. In a large nonstick pan/skillet add the olive oil and heat.  Cook chicken in batch approximately 8-10 minutes or until brown. Turn once and brown the other side.  Add oil if necessary.  When all chicken pieces are done, remove excess oil and add the red bell peppers; cook until crisp tender.  Stir in the remainder of the marinade, olives and honey. Bring to a boil, reduce  the heat to low and return the cooked chicken pieces back to the pan. Cover and allow the chicken to simmer in the sauce for 15 to 20 minutes. Remove cover and allow the chicken to cook for another 5 minutes or until sauce has thicken and chicken  is no longer pink in the center. Since the olives provide some of the salt, taste first, add salt and pepper if needed.  Serve over rice.

Curried Rice Salad

There are days you don't want hot rice to go with your meal. A cold salad is what you are looking for. The first time I made this I thought "what a wonderful find". I made it for a holiday lunch that included my two best friends Nita and Vera and their husbands. Since Nita and her husband were vegetarians, I wanted to fix something really nice. This was it! They absolutely loved it.  I tried it with ham at another time, but I really like the vegetarian version best. But,  feel free to add 2-3 oz of chopped ham and make it into your one dish meal for a light lunch or dinner with a lovely glass of white wine. This is great served at room temperature.

Ingredients:
1 cup long grain or basmati rice
2 1/2 cups water
4 cloves garlic (minced)
1 tsp of grated lemon zest
1/2 lb sugar snap peas
1 red bellpepper (diced)
1/2 cup green peas (fresh or frozen)
2/3 cup plain yogurt
3 tbsp lemon juice
2 tbsp mayonnaise
3tsp curry powder
1/2 tsp of ground ginger
1 1/2 cups cherry tomatoes (cut in half optional)
1/2 cup dark raisins
2 tbsp sliced almonds
salt to taste

In a large sauce pan or rice cooker, combine rice, water, garlic, lemon and salt. Rice cooker: cook rice according to cooker instruction. Sauce Pan: bring to a boil in high heat, reduce to a simmer, cover and cook until rice is done (15-17 minutes). Remove from heat and stir to allow rice to cool.

In a large pot, boil water and blanch snap peas, bell pepper, and peas for approximately 30 seconds. Drain and submerge in cold water or ice bath to stop cooking process.  This allows the vegetables hold its bright color.

In a large bowl, whisk yogurt, lemon juice, mayonnaise, curry powder, ginger and season with salt. When blended. When rice is cool, add to the yogurt mixture with snap peas, bell pepper and peas. Stir and combine well.  Before serving stir in raisins, almonds and cherry tomatoes.

Stuffed Eggplant - India Style

My husband and I both love eggplant and I try to find as many ways to prepare it.  I found several recipes for stuffed eggplant, but I found them to be very un-interesting till I found this one.  Of course, had to make it my own by making some adjustments to the ingredients and cooking method. This is really great with rice.  I tried with ground lamb and it was fabulous.  It is also great with ground beef.  So try it both ways and see which one you like the best. 

Remember, nothing is set in stone. Try this recipe and adjust to suit your own taste.

Ingredients:

2 medium eggplants
2 tbsp of olive oil
3 tbsp of canola or vegetable oil
1 medium onion (minced)
1 1/2 tsp ginger pulp/paste (or minced)
2 tsp chilli powder
1 1/2 tsp ground coriander
3 tsp garlic pulp (or minced)
1/4 tsp tumeric
1 large tomato (finely chopped)
1 lb of ground lamb or beef
1 medium green bellpepper (chopped)
1 medium red bellpepper (chopped)
2 tbsp chopped cilantro
salt and pepper

Preheat oven to 350F. Cut eggplants in half lengthwise and scoop out the flesh (save for future use or discard). Make sure you do not remove too close to the bottom skin or the eggplant will trear when you fill it.  Heat the canola oil in a pan and lightly fry the eggplant pieces on both sides.  When the skin is starting to brown (2-3 minutes), remove and place in an ovenproof baking dish.

In a saucepan, heat 1 tbsp of olive oil and fry the onion until golden brown  Add the ginger, chilli powder, garlic, tumeric, and ground coriander. Stir continuously for approximately 1 minute, do not let spices burn.  Add tomatoes and continue to stir and fry for another 4-5 minutes.  Add ground lamb/beef, season with salt and pepper; continue to stir until meat is brown.  Add the chopped peppers and cilantro. Stir until well mixed.  Remove from heat. 

Spoon mixture into each eggplant shell. Do not worry about overfilling or creating a mound.  Brush the edges and outside of eggplant shell with remaining olive oil.   Cover loosely with foil and bake in preheated oven for 25 minutes.  During the last 10 minutes of cooking, remove the foil to allow the top to brown. Serve with basmati rice.

Eggplant and Red Bell Pepper Stir Fry

We love eggplant at my house. In London, my husband got really tickled that every where we went, this wonderful vegetable was called aubergine.  There are so many different versions: large, baby, Japanese, Indian, and white, just to name a few. I could probably do a blog on eggplants alone. I try to find just as many ways to prepare eggplants.  I found this in an old Chinese cookbook and revised to fit the American palate. This is really great and so easy to prepare.  It goes great with Chinese barbeque or fried pork chops and of course rice.

Another really pretty dish to make.

Ingredients:
3 tbsp olive or canola oil
3 garlic cloves (minced)
2 regular eggplants or 3 Japanese eggplants (cut diagonally)
1 tsp cider vinegar
1 red bell pepper sliced into strips
3 tbsp soy sauce
2 tsp sugar
1 tbsp cilantro (chopped)
Salt and pepper

Heat oil in a deep pan. Add garlic and stir fry for approximately 1 minute. Add the eggplant, continue to stir fry for another 30-45 seconds until the eggplant is coated with oil and garlic.  Add the bell pepper strips and continue to stirring.  When the eggplant pieces appear softened, add soy sauce, vinegar and sugar.  Continue stirring and allow to cook for another 2 minutes.  Season with salt and pepper to taste.  When done, remove from heat, toss lightly with cilantro.