Sambal
NOTE: Remember that this is just a basis to follow. You can improvise and adjust to your own taste. Google anything you do not understand.
![Picture](/uploads/6/9/9/4/6994745/published/sambal.jpg?1625330147)
Ingredients:
Cooking Oil (One Cup for frying)
Fresh Red Chili or Korean Chili Powder (8 tablespoon)
Onions (2 large size)
Ginger (Size of papa's thumb)
Garlic (Twice the the amount of ginger)
Sugar (2 tablespoon)
Salt (According to taste)
Fish sauce or Fish paste (1 teaspoon)
Lemon juice or Apple Vinegar (2 drops)
What you need:
Blender
Wok or Frying Pan (Non-stick)
1. Chop onion, garlic, ginger, and chili in blender.
2. Add oil to frying pan. You can pre-heat the oil.
3. Added blended ingredients and other ingredients in frying pan.
4. Add more oil if needed.
5. Fry until paste is dry, oil separates from paste and you can smell the sambal strong aroma.
Cooking Oil (One Cup for frying)
Fresh Red Chili or Korean Chili Powder (8 tablespoon)
Onions (2 large size)
Ginger (Size of papa's thumb)
Garlic (Twice the the amount of ginger)
Sugar (2 tablespoon)
Salt (According to taste)
Fish sauce or Fish paste (1 teaspoon)
Lemon juice or Apple Vinegar (2 drops)
What you need:
Blender
Wok or Frying Pan (Non-stick)
1. Chop onion, garlic, ginger, and chili in blender.
2. Add oil to frying pan. You can pre-heat the oil.
3. Added blended ingredients and other ingredients in frying pan.
4. Add more oil if needed.
5. Fry until paste is dry, oil separates from paste and you can smell the sambal strong aroma.
Beef Stew
![Picture](/uploads/6/9/9/4/6994745/published/beef-stew.jpg?1625330953)
Ingredients:
Short Ribs (1kg)
Onion (1 Large)
Garlic (4 big cloves)
Ginger (Size of papa's thumb)
Tomato (2 Large Fresh tomatoes or 2 canned tomatoes)
Button Mushroom (10 - 15 pieces)
Cabbage (Leaves only)
Potato (3 Large)
Carrot (1 Small)
Star Anise (3 complete stars)
Cinnamon Stick (2 Small sticks)
Cloves (8)
Bay Leaves (3)
Chinese Parsley/ Cilantro (Leaves for topping, Stem for boiling in stew. If there is no Chinese parsley, use a little celery)
Water (More water is cooking soup, less water if cooking stew.)
Sugar (2 tablespoon or according to taste)
Salt (According to taste)
Soy sauce (1 cup)
Black Pepper
Beef powder is available.
Cooking Oil
Water
What You Need:
Big Pot
Prepare ingredients:
1. Slice onions.
2. Crush and chop garlic.
3. Crush ginger well. No need to slice.
4. Dice tomatoes if using fresh ones.
5. Peel and cut potatoes in to big-size pieces.
6. Peel and cut carrots into big-size pieces.
7. Cut button mushrooms into halves. If you like it whole, no need to cut.
8. Cut parsley into 1-cm. Separate leaves and stem.
9. Cut cabbage into 3 in by 1.5 in.
Steps:
1. Heat oil in big pot.
2. Fry onion, garlic, ginger, star anise, cinnamon sticks, cloves, and bay leaves until garlic is golden brown.
3. Add short ribs in pot and fry 15 mins.
4. Add water, tomatoes, soy sauce, sugar, salt, and beef powder.
5. Boil for 2 hours on slow flame. Stir every 20 mins.
6. After 2 hours, add potatoes, and carrots.
7. After potatoes and carrots are cooked, add mushrooms and parsley stem and boil for 10 mins.
8. Add cabbage leaves. Boil for only 1 min!
9. Serve hot and add parsley leaves for topping.
Short Ribs (1kg)
Onion (1 Large)
Garlic (4 big cloves)
Ginger (Size of papa's thumb)
Tomato (2 Large Fresh tomatoes or 2 canned tomatoes)
Button Mushroom (10 - 15 pieces)
Cabbage (Leaves only)
Potato (3 Large)
Carrot (1 Small)
Star Anise (3 complete stars)
Cinnamon Stick (2 Small sticks)
Cloves (8)
Bay Leaves (3)
Chinese Parsley/ Cilantro (Leaves for topping, Stem for boiling in stew. If there is no Chinese parsley, use a little celery)
Water (More water is cooking soup, less water if cooking stew.)
Sugar (2 tablespoon or according to taste)
Salt (According to taste)
Soy sauce (1 cup)
Black Pepper
Beef powder is available.
Cooking Oil
Water
What You Need:
Big Pot
Prepare ingredients:
1. Slice onions.
2. Crush and chop garlic.
3. Crush ginger well. No need to slice.
4. Dice tomatoes if using fresh ones.
5. Peel and cut potatoes in to big-size pieces.
6. Peel and cut carrots into big-size pieces.
7. Cut button mushrooms into halves. If you like it whole, no need to cut.
8. Cut parsley into 1-cm. Separate leaves and stem.
9. Cut cabbage into 3 in by 1.5 in.
Steps:
1. Heat oil in big pot.
2. Fry onion, garlic, ginger, star anise, cinnamon sticks, cloves, and bay leaves until garlic is golden brown.
3. Add short ribs in pot and fry 15 mins.
4. Add water, tomatoes, soy sauce, sugar, salt, and beef powder.
5. Boil for 2 hours on slow flame. Stir every 20 mins.
6. After 2 hours, add potatoes, and carrots.
7. After potatoes and carrots are cooked, add mushrooms and parsley stem and boil for 10 mins.
8. Add cabbage leaves. Boil for only 1 min!
9. Serve hot and add parsley leaves for topping.
Adobo (Pork Ribs or Chicken Adobo)
![Picture](/uploads/6/9/9/4/6994745/published/pok-ribs-adobo.jpg?1625334155)
Ingredients:
Pork Ribs or Chicken (1kg)
Onion (1 small)
Garlic (4 big cloves)
Ginger (Size of papa's thumb)
Bay Leaves (3 small leaves or 2 big leaves)
Apple vinegar (½ Cup)
Soya Sauce (3 cups)
Black Peppercorns (10)
Black Pepper (Coarse) 1 teaspoon
Dried Chili (Optional)
Cooking Oil (2 table spoon)
Water (1 Cup)
Prepare ingredients:
For chicken or just pork meat, just cut it into small pieces.
For pork ribs, make sure to remove the silverskin/membrane on the inner side of the slab of ribs. Then cut the ribs between each row of ribs.
1. Slice the onion.
2. Smash the ginger.
3. Smash the garlic.
4. Add all ingredients in pot.
5. Boil until sauce separates from oil. Make sure to mix often so it does not burn at the bottom.
Pork Ribs or Chicken (1kg)
Onion (1 small)
Garlic (4 big cloves)
Ginger (Size of papa's thumb)
Bay Leaves (3 small leaves or 2 big leaves)
Apple vinegar (½ Cup)
Soya Sauce (3 cups)
Black Peppercorns (10)
Black Pepper (Coarse) 1 teaspoon
Dried Chili (Optional)
Cooking Oil (2 table spoon)
Water (1 Cup)
Prepare ingredients:
For chicken or just pork meat, just cut it into small pieces.
For pork ribs, make sure to remove the silverskin/membrane on the inner side of the slab of ribs. Then cut the ribs between each row of ribs.
1. Slice the onion.
2. Smash the ginger.
3. Smash the garlic.
4. Add all ingredients in pot.
5. Boil until sauce separates from oil. Make sure to mix often so it does not burn at the bottom.
Singaporean Chicken Rice (White or Brown Skin)
![Picture](/uploads/6/9/9/4/6994745/published/chicken-rice.jpg?1625334055)
Ingredients:
For boiling chicken:
1 Large Whole Chicken
Cooking Oil
Cardamom (8 pods)
Cinnamon Stick (1)
Onion (1 Large)
Garlic (4 big Cloves)
Ginger (Size of papa's thumb)
Soy sauce (1 Cup)
Salt (1 Tablespoon)
Knorr Chicken Cube (If available)
1. Slice the onion.
2. Smash the ginger.
3. Smash the garlic.
4. Heat oil in large pot. Add cardamom, cinnamon stick, onion garlic, ginger and fry until golden brown. Add water, soy sauce, salt, chicken cube and whole chicken.
5. Boil on a low flame. Do not boil too long because the skin might break. When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin.
For White Chicken: After boiling chicken, cool chicken and cut into small pieces. Use a sharp knife.
For Roast Chicken:
Brush the chicken with honey and sprinkle it with a little salt. Roast in oven at 375 for 30 minutes or until skin is golden brown.
For chicken rice:
Jasmine Rice (4 Cups)
Chicken Broth
Pandan Leaves (2 leaves if available)
Cook rice as if you are cooking ordinary rice. Instead of water, pour the chicken broth using a strainer into rice. Add pandan leaves and cook in rice cooker.
Chili Sauce:
Korean Chili Powder (Table Spoons) or 6 fresh red chilies
Ginger (2 times the size of papa's thumb)
Garlic (6 big cloves)
Sesame oil (½ teaspoon)
Salt (1 Teaspoon)
Sugar (½ Teaspoon)
Apple Vinegar(1 Teaspoon)
Chicken Broth (3-5 tablespoons chicken broth from boiling the chicken)
Grind the chili, ginger, and garlic in a blender. Add it into small pot. Add the sesame oil, salt, sugar, vinegar, and chicken broth. Put pot on fire. Watch carefully. Immediately turn off fire when you see the first bubbles from boiling.
Serving:
Chinese Parsley (Cut leaves to garnish chicken)
Cucumber (Peel and cut into thin long slices)
Sweet Black Soy Sauce for chili sauce (If available)
Serving sauce (simmer chicken broth, sauce soy in pan and add sesame oil)
For boiling chicken:
1 Large Whole Chicken
Cooking Oil
Cardamom (8 pods)
Cinnamon Stick (1)
Onion (1 Large)
Garlic (4 big Cloves)
Ginger (Size of papa's thumb)
Soy sauce (1 Cup)
Salt (1 Tablespoon)
Knorr Chicken Cube (If available)
1. Slice the onion.
2. Smash the ginger.
3. Smash the garlic.
4. Heat oil in large pot. Add cardamom, cinnamon stick, onion garlic, ginger and fry until golden brown. Add water, soy sauce, salt, chicken cube and whole chicken.
5. Boil on a low flame. Do not boil too long because the skin might break. When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin.
For White Chicken: After boiling chicken, cool chicken and cut into small pieces. Use a sharp knife.
For Roast Chicken:
Brush the chicken with honey and sprinkle it with a little salt. Roast in oven at 375 for 30 minutes or until skin is golden brown.
For chicken rice:
Jasmine Rice (4 Cups)
Chicken Broth
Pandan Leaves (2 leaves if available)
Cook rice as if you are cooking ordinary rice. Instead of water, pour the chicken broth using a strainer into rice. Add pandan leaves and cook in rice cooker.
Chili Sauce:
Korean Chili Powder (Table Spoons) or 6 fresh red chilies
Ginger (2 times the size of papa's thumb)
Garlic (6 big cloves)
Sesame oil (½ teaspoon)
Salt (1 Teaspoon)
Sugar (½ Teaspoon)
Apple Vinegar(1 Teaspoon)
Chicken Broth (3-5 tablespoons chicken broth from boiling the chicken)
Grind the chili, ginger, and garlic in a blender. Add it into small pot. Add the sesame oil, salt, sugar, vinegar, and chicken broth. Put pot on fire. Watch carefully. Immediately turn off fire when you see the first bubbles from boiling.
Serving:
Chinese Parsley (Cut leaves to garnish chicken)
Cucumber (Peel and cut into thin long slices)
Sweet Black Soy Sauce for chili sauce (If available)
Serving sauce (simmer chicken broth, sauce soy in pan and add sesame oil)
Corned Beef
![Picture](/uploads/6/9/9/4/6994745/published/corned-beef-hash.jpg?1626639193)
Ingredients:
I Big Can Corned Beef
Onion (1 small)
Garlic (2 cloves)
Potato (1 Large )
Carrot (1 small)
Cumin Powder (½ Teaspoon)
Spring Onion
Salt (½ Teaspoon or according to taste)
Water
1. Slice onions.
2. Crush and chop garlic.
3. Peel and cut potatoes into small cubes.
4. Peel and cut carrots into small cubes.
5. Heat oil in non-stick pan. Add onion, garlic, and potatoes. Fry until golden brown.
6. Add corned beef, water, and cumin powder.
7. Simmer for 10 mins. Stir to make sure it does not burn at the bottom.
8. Serve with chopped spring onions and RICE.
I Big Can Corned Beef
Onion (1 small)
Garlic (2 cloves)
Potato (1 Large )
Carrot (1 small)
Cumin Powder (½ Teaspoon)
Spring Onion
Salt (½ Teaspoon or according to taste)
Water
1. Slice onions.
2. Crush and chop garlic.
3. Peel and cut potatoes into small cubes.
4. Peel and cut carrots into small cubes.
5. Heat oil in non-stick pan. Add onion, garlic, and potatoes. Fry until golden brown.
6. Add corned beef, water, and cumin powder.
7. Simmer for 10 mins. Stir to make sure it does not burn at the bottom.
8. Serve with chopped spring onions and RICE.
![Picture](/uploads/6/9/9/4/6994745/published/korean-curry.jpeg?1626640264)
Ingredients:
Pork (½ KG)
Onion (1 Large)
Garlic (2 Cloves)
Potato (1 Large )
Carrot (1 small)
Curry Powder (1 Cup)
Salt (According to taste)
Water
1. Slice onions.
2. Crush and chop garlic.
3. Wash and cut pork into small cubes.
4. Peel and cut potatoes and carrots into small cubes.
5. Heat oil in big pot. Add onion and garlic. Fry until golden brown.
6. Add pork and fry until dry.
7. Add water, curry powder, carrots and potatoes. Stir to make sure it does not burn at the bottom. Add salt to taste. Simmer until carrots and potatoes are cooked.
8. Serve with RICE.
Pork (½ KG)
Onion (1 Large)
Garlic (2 Cloves)
Potato (1 Large )
Carrot (1 small)
Curry Powder (1 Cup)
Salt (According to taste)
Water
1. Slice onions.
2. Crush and chop garlic.
3. Wash and cut pork into small cubes.
4. Peel and cut potatoes and carrots into small cubes.
5. Heat oil in big pot. Add onion and garlic. Fry until golden brown.
6. Add pork and fry until dry.
7. Add water, curry powder, carrots and potatoes. Stir to make sure it does not burn at the bottom. Add salt to taste. Simmer until carrots and potatoes are cooked.
8. Serve with RICE.
Fried Kimchi with Pork
![Picture](/uploads/6/9/9/4/6994745/published/kimchi-pork.jpg?1626640749)
Ingredients:
Cooking oil
Pork (½ KG)
Onion (1 Large)
Garlic (2 Cloves)
Carrot (½ Small)
Ginger (½ inch long)
Spring Onion ( 1 bunch)
Salt (According to taste)
Water
1. Slice onions.
2. Crush and chop garlic.
3. Slice ginger into very thin slices.
4. Cut carrot into thin slices about 1½ inches long.
5. Cut pork into thin slices about 1½ inches long.
6. Cut spring onions about 1½ inches long.
7. Heat oil in non-stick pan. Add onion, ginger, and garlic. Fry until golden brown.
6. Add pork and fry until dry.
7. Add kimchi and carrots. Fry until dry. Stir to make sure it does not burn at the bottom. Add salt to taste.
8. When cooked, turn off stove and add spring onions. Stir.
9. Serve with RICE.
Cooking oil
Pork (½ KG)
Onion (1 Large)
Garlic (2 Cloves)
Carrot (½ Small)
Ginger (½ inch long)
Spring Onion ( 1 bunch)
Salt (According to taste)
Water
1. Slice onions.
2. Crush and chop garlic.
3. Slice ginger into very thin slices.
4. Cut carrot into thin slices about 1½ inches long.
5. Cut pork into thin slices about 1½ inches long.
6. Cut spring onions about 1½ inches long.
7. Heat oil in non-stick pan. Add onion, ginger, and garlic. Fry until golden brown.
6. Add pork and fry until dry.
7. Add kimchi and carrots. Fry until dry. Stir to make sure it does not burn at the bottom. Add salt to taste.
8. When cooked, turn off stove and add spring onions. Stir.
9. Serve with RICE.
Indian Mango Curry or Pineapple Curry
Ingredients:
Cooking oil
Pork (½ KG) or Chicken
Indian mango or PINEAPPLE (Or borh)
Onion (1 Large)
Garlic (2 Cloves)
Ginger (½ inch long)
Lemon Grass
Salt (According to taste)
Water
Cooking oil
Pork (½ KG) or Chicken
Indian mango or PINEAPPLE (Or borh)
Onion (1 Large)
Garlic (2 Cloves)
Ginger (½ inch long)
Lemon Grass
Salt (According to taste)
Water
Marinating Meat
Basic: Blend garlic, ginger, soy sauce, pepper, sugar, & salt. Add oyster sauce if available. Add CUMIN for pork or beef if available.
FOR FRYING: Marinate meat for 2 hours and deep fry for 15 minutes.
FOR ROASTING:
1. Slow cook meat in marinate in a big pot until tender. Turn meat over every ten minutes. Make sure meat does not burn.
2. Take meat out and slow grill over charcoal. Add small handful of wood chips on charcoal every 10 - 15 minutes. Turn meat over every ten minutes. Make sure meat does not burn.
3. When ready, take grilled meat off grill, cool and slice with sharp knife.
4. For meat side sauce, put soy sauce, fish sauce, vinegar, sugar, chili powder, chopped spring onion & sesame oil in a bowl.
FOR FRYING: Marinate meat for 2 hours and deep fry for 15 minutes.
FOR ROASTING:
1. Slow cook meat in marinate in a big pot until tender. Turn meat over every ten minutes. Make sure meat does not burn.
2. Take meat out and slow grill over charcoal. Add small handful of wood chips on charcoal every 10 - 15 minutes. Turn meat over every ten minutes. Make sure meat does not burn.
3. When ready, take grilled meat off grill, cool and slice with sharp knife.
4. For meat side sauce, put soy sauce, fish sauce, vinegar, sugar, chili powder, chopped spring onion & sesame oil in a bowl.