Don-ka-tsu or Breaded Pork Cutlet

Ingredients:

4 boneless pork chops, inch thick

2 tablespoons flour
1 beaten egg
cup of panko (Japanese bread crumbs)
Vegetable oil (for frying)
Salt & pepper

Procedure:
1. Pound pork to inch thickness.
2. Coat with flour, then dip into egg, and finally coat
thoroughly with Panko.
3. Deep fry in 1 inch vegetable oil, heated to 350, 3
minutes on each side, or until golden brown.
4. Serve with rice, vegetables and/or miso soup

Sweet & Sour Pork or Beef with Vegetables

Ingredients:
Sauce

1 cup water
tbsp soy sauce
2 tbsp rice vinegar
5 tbsp sugar
tsp salt

Other Ingredients:

12 oz pork or beef (lean, grilling part)

1 egg, lightly beaten
onion, sliced
carrot, sliced
cucumber, sliced
1 cup corn starch
1 cup water

1 teaspoon vegetable oil

Vegetable oil for deep-frying meat
Salt & pepper

Procedure:
Sauce
1. Mix 1 cup corn starch and 1 cup water, stir well, and let
sit for 1-2 hours.
2. After the corn starch and water are separated, carefully
drain water.
3. Heat oil in a large pot to fry. Dont fill more than a half
way.
4. Cut beef into thin strips, add 1/8 teaspoon salt, 1/16
teaspoon pepper and egg, mix well.
5. Put meat in a corn starch batter, mix well with hands.
6. Once you are done consistently coating the meat with
batter, deep-fry it in oil until golden
Others
1. Add 1 tsp of vegetable oil to a hot pan and saut
vegetables briefly for about 1-2 minutes.
2. Add sauce ingredients, stir to dissolve sugar and bring to
a boil.
3. In a separate bowl, mix 2 tbsp of corn starch and 2 tbsp
of water to make slush.

4. Then add the slush to the boiling sauce and stir until it
gets thick.
5. Important thing is to put corn starch mixture to the boiling
sauce. The slush may not mix well if you put in lukewarm
sauce.
6. Continue boiling for 4-5 minutes.
7. Once the sauce is complete, pour it over onto the meat
and serve hot.
Tip:
The key for crispy meat is to fry twice, so before serving it, fry
once again.

Tex-Mex-Beef-Tacos Recipe
Servings: 10 (serving size: 1 taco)
Ingredients:

Cooking spray
1 cup chopped onion

2 garlic cloves, minced

1 pound ground sirloin
1 cup frozen whole-kernel corn
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 to 3 drained canned chipotle chiles in adobo sauce,
chopped
10 (8-inch) fat-free flour tortillas

Procedure:
1. Heat a large nonstick skillet over medium-high heat. Coat
pan with cooking spray.
2. Add onion, garlic, and beef; cook 6 minutes or until
browned, stirring to crumble beef. Stir in corn and next 6
ingredients (corn through chiles). Bring to a boil; reduce
heat, and simmer 10 minutes. Warm tortillas according to
package directions.
3. Spoon 1/2 cup beef mixture into each tortilla.
4. Serve.

Igado Filipino Native

Preparation: 15 minutes
Cooking: 30-40 minutes
Servings: 4-6
Ingredients:

500 grams pork loin, sliced into strips

150 grams pork liver, sliced into strips
200 grams pork heart and kidney, sliced into
strips(optional)
3 pieces bay leaves(laurel)
4 gloves garlic, crushed
1 large onion, chopped
2 tablespoon vinegar
1/4 cup soy sauce
1 cup water
1 medium-sized carrot, cut into strips
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup green peas
2 tablespoons cooking oil

salt and pepper to taste

Procedures:
1. In a pot, heat oil and saute garlic and onion.
2. Add pork meat and simmer until color turns to golden
brown.
3. Pour water, soy sauce, bay leaves, salt and pepper.
Simmer until pork is tender.
4. Add pork liver, heart and kidney, pour vinegar and
simmer for 5 minutes.
5. Add carrots and simmer for 3 minutes.
6. Add green peas and bell pepper. Simmer for another
3 minutes or until sauce thicken.
7. Transfer to serving plate and serve with rice.

Spaghetti Marinara

Ingredients:

1kg vine tomatoes, chopped

280g tomato paste
1/3 cup of olive oil
6 cloves garlic, minced
1 red medium onion, chopped
4 leaves basil, chopped
1/2 tsp of dried oregano
1/2 cup white wine
1 red capsicum, finely chopped
3 cups shellfish or seafood stock
15 pcs large New Zealand mussels
2 cups prawns, shelled and deveined
3 pcs squid, sliced
1 whole fleshy fish (like grouper or snapper),
filleted and sliced into 2 inch squares
2 pcs Spanish chorizo, chopped
sea salt
freshly ground black pepper
350g Angel hair pasta or Vermicelli pasta (the thinner the
pasta the better)
parmesan cheese

Procedure:

1. Boil pasta for 4 minutes (half cook), run in cold water and
drain. Set aside.
2. In a pan, pan fry fish in 2 tbsp of olive oil for 1 minute
each side, set aside.
3. In a the same pan add a dash of olive oil and saute
garlic, onions, red capsicum and chorizo. Cook until
onions are translucent.
4. Add chopped tomatoes and cook for 5 minutes.
5. Add tomato paste, white wine, the remaining olive oil and
seafood stock. Bring to a boil then add the seafood
mussels, simmer for 6 minutes or until mussels opened
up.
6. Add squid, prawns, sea salt (according to your taste),
basil, oregano, and a dash pepper. Simmer for 2
minutes.
7. Pre heat oven at 180C. Place pasta in a ovensafe deep
dish, place fish on top and pour the sauce on top. Bake
for 20 minutes.
8. Remove from oven and top with freshly shaved parmesan
cheese and freshly ground black pepper.

Chicken Pasta Alfredo Recipe

A shortcut sauce of cream of mushroom soup with Parmesan
and milk over chicken. Delicious and so quick to prepare.
Number of servings: 4
Preparation Time: 15 mins
Cooking: 25 mins
Ingredients:

1 lb fettuccine pasta
1 lb chicken breast (boneless and skinless)
3/4 cups unsalted butter
3 1/2 cups heavy cream (or table cream)
1 cup parmesan cheese
1/2 cup white wine or sherry
1 cup chopped broccoli, steamed

1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil

Procedure:
1. Cook pasta according to package instructions. Set aside.
2. Season the chicken with salt and pepper. Let stay for 10
minutes
3. Heat olive oil in a pan.
4. Put-in the chicken and pan fry for about 8 to 10 minutes
per side. Remove from the pan and let the temperature
cool down. Slice and set aside.
5. Melt-in butter on the same pan.
6. Pour-in wine or sherry. Stir.
7. Add heavy cream. Cook in medium heat while stirring for
5 minutes.
8. Put-in the parmesan cheese, garlic powder, and steamed
broccoli. Stir constantly and cook for 6 to 10 minutes.
9. Arrange the pasta, Alfredo sauce, and chicken in a
serving plate.
10.
Serve. Share and enjoy!

Chicken Carbonara
Servings: 4
Ingredients:

1 lb. spaghetti noodles, cooked according to package

instructions
1/4 lb. pancetta, chopped
1/2 lb. shredded baked chicken breast
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
6 egg yolks
1/4 cup chopped fresh basil leaves
3 tablespoons chopped fresh parsley
2 tablespoons Extra Virgin Olive Oil
3 cloves garlic, minced
Salt and pepper to taste
2 teaspoons grated lemon peel

Procedure:

1. Cook the spaghetti noodles according to package

instructions. Set aside.
2. In a large bowl, combine the egg yolk, heavy cream,
Parmesan cheese, basil, and parsley. Whisk and set
aside.
3. Heat the oil in a wide cooking pot or casserole.
4. Add-in the pancetta. Cook for 5 minutes.
5. Put-in the garlic and cook until it turns light brown.
6. Add-in the shredded baked chicken. Stir. Cook for 1
minute.
7. Put-in the cooked spaghetti noodles. Toss.
8. Adjust the heat to low and add the heavy cream and egg
mixture. Toss until all the ingredients are well distributed.
9. Season with salt and pepper
10.
Transfer to a serving plate. Garnish with some
grated lemon peel