German Potato Salad

10 Slices of Bacon fried crisp, crumbled and reserved to the side
2-3 tablespoons bacon grease reserved
3 cups waxy potatoes like red bliss or new potatoes, slice into thin moons or small cubes
3 Tbsp finely minced flat leaf parsley
3 Tbsp sugar
1/4 cup cane sugar (Philippine) or white wine vinegar
1/2 Tsp salt
1/4 Tsp white pepper
1/4 Tsp black pepper
1 Tsp salt for potato boiling
3 Tbsp Water

Fry bacon crisp, drain and cool, crumble and set aside. Slice a small onion into half moon slivers, set aside. Pull celery leaves off of a celery bunch or use flat leaf parsley, rinse, shake dry and finely mince, set aside. Peel and rinse and cube or slice potatoes, cover with water, 1 Tsp salt and cook until fork tender. Slice potatoes drain and rinse in cold water, allow cooling.

Add sliced onions to reserved bacon grease, saute until tender and clear.  Add water, sugar, salt, peppers, and vinegar to the pan, deglaze the pan scraping the bottom as you go. After about a minute add celery leaves, toss together well. Add potatoes and bacon, toss till coated and serve immediately while hot.

Baked Macaroni and Cheese

16 oz Elbow Macaroni Noodles
1/4 Stick Unsalted Butter
2 Tbsp Soft as Silk or Wondra flour
1 Quart Half and Half
16 oz Kraft Extra Sharp Cheddar
8oz Kraft Medium Cheddar 1/2 Tsp Garlic Powder
3-4  Taps Nutmeg
Sprinkle sparingly to taste Slap Ya Mamma Cajun Seasoning
1/8 Tsp Black Pepper
2 Eggs

You can use whatever combination of cheese you like, however, the particular combination above is spot on for my tastes. The medium and xtr sharp have different notes and texture so use both and use the Kraft.

Boil Noodles in salted water, remove when very al dente (I cannot stress this enough). Immediately drain noodles and rinse in cold water tossing until they are completely cool to the touch and the cooking process has stopped., set aside to drain.

In a large saucepan over medium heat, melt butter, add flour and cook using a whisk for a few minutes. leave the roux blonde, do not allow it to darken. Slowly pour in half and half while whisking, add garlic powder, nutmeg, and black pepper. Do not add the Slap Ya Mamma Cajun seasoning yet. When the mixture is heated, steaming and thickened add grated cheese a large handful at a time up to 1/3 of the cheese. and continue whisking until cheese is melted and sauce is smooth. Allow cooling for about 10 minutes. Add a little of the Slap Ya Mamma at a time in sprinkles, tasting careful not to oversalt. In a bowl crack and whip eggs, add a ladle full of cooled cheese sauce to the eggs whisking to temper. Add tempered eggs into the sauce and whisk to incorporate.

Place noodles in a nonstick or buttered casserole dish, add cheese sauce and stir together till well incorporated. Add 1/3 of cheese and stir to sink and distribute in casserole. Top the casserole with remaining cheese add a light sprinkle of garlic powder, slap ya mamma and black pepper. Bake at 350 for 30 minutes. Turn on the broiler to crisp the top of the casserole until golden brown and bubbling. Watch it the whole time. It can burn fast.

When adding the Cajun Slap Ya Mamma, be aware it has a salt content and so does your cheese, add only a little at a time until you hit that sweet spot.

Greens simple and good

2 bunches collard
2 bunches mustard
1 smoked pork chop
1 onion slivered
2 Thai chiles minced
2 dried Chinese chilis crumbled
1 tbsp onion powder
1tbsp garlic powder
1/2  Tsp seasoning salt
*Philippines cane vinegar
a tablespoon or so white sugar
better than bullion ham broth prepared (1 tablespoon per 16oz water)
a little cooking oil


In a clean sink filled with cold fresh water submerge greens, add a bit of white vinegar to the water and soak. Scrub greens together gently, drain water and refill, soak again. Rinse greens well. Fold each leaf in half and remove stems, stack, roll and cut greens cross wise, then length wise. Chop some of the mustard green stems

In a large pot, heat oil on medium, add chop and saute, add onion and dried Chinese peppers, continue sauteeing, add greens, stems and cook down a little. Add prepared ham broth, onion powder, garlic powder, seasoning salt, vinegar, and sugar. Bring to a gentle boil, lower the heat and simmer for two hours.

*About the Philippines Cane Vinegar: it is a mild vinegar and nowhere near as sour as white or American vinegar. If you cannot find it adjust your recipe accordingly.

* Both the ham paste and seasoning salt are salty so combine as directed.

Chicken and Dumpling's

Chicken and Broth

One Whole Chicken or 1 package of skinned chicken thighs.
Hot Water enough to cover the chicken by about 3 inches
½ Teaspoon Celery Seed
¾ Teaspoon Poultry Seasoning
½ Teaspoon White Pepper
1 Tablespoon Onion Powder (not onion salt)
¾ Tablespoon or 1 Whole Tablespoon Garlic Powder (not garlic salt)
1 Teaspoon Tarragon
1 Teaspoon Parsley
2-3 Bay Leafs
1/2 large onion

1 large carrot peeled and split

2 stalks celery

A couple of tablespoons of Better than Bullion Chicken Paste, Low Sodium or Regular.

Do yourself a favor and don't use Bullion; the salt content is atrocious and doesn't bump up the chicken flavor factor enough.

Bring to a boil, then knock it down to a simmer. Allow to simmer for an hour and a half to 2 hours.

Place a strainer over an equal-sized pot (I do this in the sink). Pour the contents of the pot directly into a colander; the broth will catch in the pot. Allow chicken to cool and debone, reserving the chicken. Discard bones, skin, and 1/2 onion, celery, and carrots. Return broth to the stove.

Rue:
3 Tablespoons of Butter
3 Tablespoons Flour
1 Cup of pot broth and 1 Cup heavy whipping cream combined

Do not cook the rue dark... this is a lighter-colored dish.

Return the empty original pot to the stovetop and make your rue. Set your strained chicken aside and slowly pour the broth back into your cooked rue, whisking rapidly so it does not clump.

Now add in your rough sliced veggies...

4 Lg Carrots sliced
4 Lg Celery sliced
1 Medium Onion Diced
2 Cups frozen peas

Debone and skin your chicken and add the chicken meat back to the pot. 

Dumpling's
4 Cups of Flour (I use bread flour)

8 Teaspoons Baking Powder
¼ Teaspoon White Pepper
2 Eggs
4 Tablespoons melted butter
1 Cup of Whole Milk; you can use half and half for a thicker gravy.
1 Cup Stock from the Pot
1 ½ Teaspoon of Tarragon or Parsley (I sometimes use half of each)

I do not sift the bread flour... I use a whisk on it after dropping it in the bowl... the same effect.

Place flour and baking powder in a large mixing bowl and whisk them together well.
Using a 3 Cup measuring cup, add:

1 cup hot broth
1 cup cold whole milk (in that order so your eggs do not cook)
2 eggs (whisk together)
3 tablespoons melted butter (separately)

Pour all wet ingredients into the dry mixture and stir to incorporate; do not overmix.
Set aside and allow it to stand for about 5 minutes to give the baking powder time to activate.

Using an ice cream scoop treated with cooking spray, drop equal-sized dumplings into your gently simmering pot...do not crowd the dumplings; they have to expand and have a little wiggle room to cook up fluffy and light. Also, do not boil your dumplings; you want that broth at a gentle simmer. Place the lid on and cook for 7 ½ minutes... open the pot and gently flip the dumplings; replace the lid and cook for another 7 ½ minutes. Stick a knife in one dumpling to see if it is fluffy and cooked. Repeat and make a second batch.

While the first batch of dumplings is simmering, microwave the peas in a bowl with a lid for a few minutes until heated. Add the peas to the pot after you remove your last batch of dumplings and stir to incorporate.

A couple of tips and notes:
You can cut the dumpling recipe in half if you like; however, I find they all get eaten.

I use two large spoons to flip the dumplings; you don't want to break them. Again, only crowd a few in the pot at one time; they will not cook properly.

I use white pepper as it has a different taste and look.

A Rotisserie Chicken already has seasoning salt, so avoid adding salt to the dumplings. You can use a plain chicken instead of a Rotisserie; however, the cooking process of a Rotisserie tenderizes the chicken rather than toughening it.

That goes for the broth as well; better than Bullion Chicken Paste is the best product out there. It comes in regular and low-salt versions... however, it contains salt, so you don't want to salt that broth... I omit it from the recipe on purpose. You can always add salt and pepper to your serving bowl, but as the saying goes, you cannot remove it.

I know the recipe SOUNDS complicated, and yes, it has lots of steps... but once you get it down, it is like riding a bike.

Pot Roast with with Mashed Potatoes and Gravy

1 Chuck Roast 3lb

1 Large Yellow Onion, peeled and cut in half

1 Whole Bulb Fresh Garlic, peeled, trimmed of top and smashed 

1 Tablespoon Onion Powder (not onion salt)

1/2 Tbsp Garlic Powder (not garlic salt)

2 Cups Beef Stock, I use Better than Bouillon Beef Paste (prepare 8 oz with water as directed). 

1 Cup Dry Red Wine (not sweet) recommend Merlot or Burgundy

2 Bay Leaf

1 Pinch Rosemary

1 Pinch Thyme

Fresh Cracked Pepper to taste

1 Tbsp Kitchen Bouquet 

Note on Salt. I do not add additional salt, the bullion has plenty. You can always add the salt on the plate. I love salt but it is not needed. 

Vegetables

5 Celery Ribs, chopped into bite-sized pieces

1/2 lb Bag Carrots, peeled and cut into thirds

1 lb Bag Frozen Green Beans optional

You can use regular onions, a couple of smaller ones, or a quartered large onion. or Pearl Onions, parboiled and popped out of the peels (optional)

1/2 Pound Peeled Potatoes or Omit the potatoes like I do and serve mashed on the side. 

Thickening

Cornstarch and Water Slurry

In a hot lightly oiled pan, on medium-high heat, sear the chuck roast on both sides. Place it in an oven roaster. Add wine to the hot pan and scrape up any browned bits. Place onion, smashed garlic, onion powder, garlic powder, cracked pepper, rosemary, thyme, bay leaves, simmered wine, prepared beef stock, and kitchen bouquet into the roaster. Cover the roast with lid and place in a 400-degree oven for 20 minutes, then turn the heat down to 350 and cook for about 3 1/2 to 4 hours.  

The last hour of roasting add your vegetables. 

The last five minutes of cooking, remove the pan from the oven and turn the heat to 400. Using a slotted spoon, pile vegetables on top of the meat (making a well to mix cornstarch with broth) Prepare the slurry and using a whisk mix cornstarch into broth stirring, tilt the pan and incorporate slurry into all of the broth. Return pan without the lid to the oven, about 5 minutes until it comes to a full bubble.  Pull it out and serve.

I usually double the recipe as this gets eaten up and is great as a leftover. You don't need to double the onion.

(made from caramelized veggies, gives the gravy that beautiful dark color)

(concentrate, prepare with hot water as directed)

Salisbury Steak

2 pounds ground sirloin or chuck
2 eggs
4 slices of fresh white bread, processed into crumbs
1 Small Onion, minced or processed very fine
1/2 cup or more, fresh minced parsley
1 T bspWorcestershire sauce
1/4 Tsp White Pepper
1/4 Tsp Black Pepper
1/2 Tsp Montreal Steak Seasoning (omit salt in this recipe if using steak seasoning)
1 Tbsp Onion Powder
1/2 Tbsp Garlic Powder
2 Pats of Butter

Preheat oven and a casserole dish to 400 degrees. Place all ingredients in a mixing bowl, using a large salad serving fork mix ingredients until well incorporated. Don't use your hands as this will mash the mixture into a paste and the steaks will come out tough. Shape the mixture into six large oval patties. Add 2 pats of butter to preheated casserole dish, distribute it evenly and lay the patties on top. Pop into the oven.

1 Tbsp Worcestershire Sauce
1 Tbsp Oyster Sauce
1 Tbsp Kitchen Bouquet
1/2 Tbsp Onion Powder
1/4 Tbsp Garlic Powder
1 Tsp Montreal Steak Seasoning
1/4 Tsp White Pepper
1/4 Tsp Black Pepper
16 oz Beef Stock or 16 oz Hot water and beef paste
2 Pats of Butter

In a pan on the stove top, melt butter and add slivered onions and sliced mushrooms and a little salt and pepper, cook until onions begin to look a little clear. Add flour and saute for another few minutes. Add Worcestershire, oyster sauce, kitchen bouquet, onion powder, garlic powder, black pepper, white pepper, beef stock and a little Montreal steak seasoning to taste. Cook for a minute or two. Pull casserole dish out of the oven, strain grease, pour gravy over steaks and return to the oven for about 35 Minutes. Serve with rice or mashed potatoes.

Braised Oxtail Stew with Red Wine

4 Pounds Beef Oxtails
1 Pound Small Red Potatoes washed and halved
3 Stalks Celery washed and roughly chopped
3 Carrots peeled and roughly chopped
1 Pound Fresh or frozen green beans
1-2 Sweet Onions chopped
5 Cloves Garlic, peeled and smashed
1 Reg. can Diced Tomatoes drained, or 2-3 Fresh tomato's peeled. seeded and chopped
2 Tbsp Tomato Paste
1-2 Cups Dry Red Wine or Burgundy
Beef Stock or Broth, enough to cover oxtails
Flour with salt and pepper
1/2 Tsp Rosemary or Fresh sprigs are better
1/2 Tsp Thyme or Fresh sprigs are better
3 Bay Leaves
1 Tsp Onion Powder
1 Tsp Garlic Powder
1/4 Tsp Black Pepper
1/4 Tsp White Pepper
a drizzle of kitchen bouquet or Worcestershire sauce
Salt (you can omit this based on beef stock, or add later in cooking so as not to over salt dish)
Oil (enough to oil bottom of pan for browning oxtails)
Cornstarch (only if needed, if you get enough flour on the oxtails it should thicken)


Heat a dutch oven at 400 degrees, add oil once the pan is hot. Meanwhile mix Flour, salt, and pepper together and dredge cleaned oxtails through seasoned flour. Brown the oxtails in the pan well, turning to brown as evenly as possible. Pour in wine to deglaze the pan, allow to cook for at least 5 minutes. Next add Beef stock, tomato paste, diced tomato, all spices, and seasoning. Cook at 350 for 3 hours, add vegetables and continue cooking for an additional hour or add earlier for softer veggies.

Serve with rice or on top of polenta or creamy grits made with butter and whole cream.

Italian Meatballs

2 Pounds Ground Chuck
1 Pound Sweet Italian Sausage
1 Cup Crushed Seasoned Croutons
1 Cup Parmesan Cheese
1 Coffee Cup of Whole Milk, Hot (microwave it)
2 Tbsp Garlic Herb Butter
1 Bunch Parsley, Finely Minced
1/2 Vidalia or other Sweet Onion, Finely Minced
6 Large Garlic Cloves Minced
1/2 Tsp Black Pepper
1/2 Tsp White Pepper
1 Tsp Garlic Powder
1/2 Tbsp Onion Powder
2 Large Eggs
If you like a spicy meatball, add some red chili flakes or use hot Italian sausage.

Place crushed croutons in a bowl with the Parmesan Cheese and garlic herb butter, pour hot milk over mixture and allow it to set for 10 minutes. Stir together Crumbs and Cheese then add all other ingredients to the bowl. Using a large serving fork, toss and mix all ingredients together using gentle strokes till completely combined. Do Not use your hands as this is too rough, the meatball mixture should not be mashed into a paste as this makes the meatball tough. When combined, gently, but firmly form all of the mixture into golfball-sized meatballs. Drop directly into the sauce to cook (skim sauce of grease before serving, use a small gravy ladle, works perfectly). Or bake on a sheet if desired.

* Very important, if cooking the meatballs in the sauce, have sauce at a gentle simmer, do not stir until meatballs have cooked through completely, and afterward only gently or you will break the meatballs up.

* Crushed Seasoned Croutons I fill a sandwich baggie, push out air and seal, then smash it with a hammer or rolling pin. You could also pulse them in a food processor.

* Garlic Herb Butter = Butter with salt, white pepper, minced garlic, tarragon and parsley with a dash of Worcestershire sauce. This is mixed and chilled. I always have this in my freezer for steaks and such. Or just add two tablespoons of salted butter.

Pla Sam Rod

Sauce for Fish
2 Tbsp Tamarind
2 Tbsp Palm Sugar
1 TbspFish Sauce
1/4 Cup Water
10 Garlic cloves, finely minced
1-2Thai Chili's, finely minced
2 Stalks Green Onion, fine circular cut
1 Tbsp Oil

Saute minced garlic and Chilies till fragrant, add Tamarind, Palm Sugar, Fish Sauce and Water. Simmer until the sauce is thick enough to coat the back of a spoon. Toss in green onions after the sauce is pulled from heat.

Fish
6-8 Pieces of Cod Fillets
2 Eggs
1/3 Cup Milk
1/2 Cup Flour
2 Cups Panko
1 inch Oil in a pan

Dip cod fillet into flour, then into milk-eggwash, then through the panko crumbs pressing to embed the panko onto the fish. Fry in an inch of hot (but not scorching) oil till golden brown on each side. Remove to paper towel, pat fish if there is any excess oil. Set on serving platter, top with sauce and fried basil. Serve immediately.

Garnish Fried Holy Basil Leaves
Throw basil into hot oil and fry briefly (do this before frying the fish to perfume the oil).

Shrimp Egg Foo Young

2 cups bean sprouts
3 spring onions cut
10 large shrimp cut in half or other shrimp
4 large eggs
1Tsp cornstarch
Add thinly slivered white onion if desired

Place sprouts, shrimp, spring onions and eggs in a large mixing bowl using your hand, mix all ingredients together until incorporated. You will want to break the sprouts as you go and be sure the cornstarch is fully dissolved into the egg mixture.

Heat an inch of oil in the bottom of a wok, get your oil hot enough to make one of the sprouts sizzle. Using a ladle, fill it with the mixture incorporating the egg as well, slowly lower the egg mixture into the hot oil keeping it circular. Repeat with a second ladle.

The mixture should make four patties in two batches. Cook on one side about 3 minutes, ladle a little oil over the top of the patty to set egg, carefully flip and cook for another minute or two. Note a second technique is to deep fry the patty, lower the ladle directly into the fryer, only release the patty into the oil, once the patty has fully formed. Make sure the ladle you use has a rubber handle or you can burn your hand if it heats up.

I always set the patty directly on top of folded paper towels, top with another paper towel and push out any excess oil, but do what you want.

The gravy is a no-brainer, it is merely 2 tablespoons oyster sauce, a pinch of sugar, 1 cup of water and a tablespoon of corn starch. Bring to a rapid simmer on top of the stove, heat through completely and thicken.

Garnish with cut spring onions.

Note* you can use chicken, pork or beef instead of shrimp, you should, however, cook and cool any meats you choose to add first. Shrimp should be added raw as it cooks quickly. You can also make an all vegetable patty. Some veggies should be cooked first as they may be hard in texture. Either way, you can really play with the ingredient profile, bean sprouts and green onion are standard and sprouts give it structure.  

Note* If you want to eat your egg foo young with a twist serve it up as a St. Paul Sandwich. This is a St. Louis takeout chop suey house item invented by Steven Yuen (who's hometown was St. Paul). The sandwich consists of an egg foo young patty on square white bread with mayo or Miracle Whip, iceberg lettuce, tomato, and pickle slices (with or without sliced white onion). You will either love it or hate it.

Pad Thai Deluxe

For the Sauce
6 tsp Patis (fish sauce) salty taste
1-1 1/2 Tbsp Tamarind Paste Concentrate, sour taste
4 tbsp Palm Sugar Paste*see note obviously a sweet taste
1/8 cup water, if needed. (if noodles are sticking together or too dry)

I always mix the ingredients in a small bowl for easier stir-frying; you can grab only a few bottles while trying to keep the wok moving. The other reason is taste; every person has a different sweet, sour, and salty pallet. Pad Thai sauce varies in every place I have ever eaten. Some are very heavy on the sour of the tamarind, while others are more balanced. Mixing your sauce ingredients first, you have exactly the taste you want; there is no right or wrong; it is merely a preference.

These are the ingredients for the excellent Pad Thai Sauce. Fish sauce, palm sugar, and Tamarind paste. Additionally, though you can add a dab of Nam Prik Pao or even just a little straight Asian chile paste, this is optional.

For the Dish
8-9 oz Thai Rice Noodles, pre-soak in warm water (don't over soak, leave flexible but firm)
4 tbsp Peanut Oil
6 oz (abt.) 10 Jumbo Shrimp
1 cup Chicken sliced, then chopped bite-sized
1/2 cup Tofu cut into half-inch rectangles (pre-soak in a little of the prepared sauce in a plastic baggie)
5 Cloves of Garlic
2-3 Shallots, sliced thin
2-3 dried whole Thai Red Chili, aka Bird's eye chili (optional)
2 tbsp Pickled Radish (sweet) (I didn't have any this time)
2 large Eggs
1/8 to 1/4 cup water  (if needed to help with the softening of the noodles)
add at the end of cooking and stir-fry briefly
1 cup sliced longwise, then chopped 1/2 inch
2 cups fresh bean sprouts
Fresh Garnishes
extra fresh sprouts, if desired
1/2 bunch Fresh Cilantro, trimmed (this is optional and dependent on taste preference, not traditional)
1/2 cup unsalted crushed peanuts
fresh lime wedges

The add-in ingredients are all prepped before cooking starts.

I usually season the chicken breast with salt and pepper before stir-frying it.

Tofu is the first item to go into the wok; you want to fry it crispy. Don't worry about it drinking up oil; it won't.

Next, I like to saute the shrimp until just done and remove it to a bowl with the Tofu. Add it back in later. 

Saute the garlic and Thai chili pepper, add shallots, and cook till fragrant and golden.

Add in chicken and saute till just done.

Add 2 tablespoons more oil to the pan and have a small amount of water on hand. Add the pre-soaked, drained noodles and stir-fry for about two minutes. If the noodles are sticking or gummy, skip to the next step... or use fresh refrigerated Pad Thai noodles

Add the sauce and a slight drizzle of water, continue stir-frying, and test a noodle for doneness.

Crack 3 eggs into the wok and swirl the egg back and forth; continue to scramble, push noodles on top of an egg just before it is done, and toss well with noodles, chicken, garlic, shallots, chilies, and sauce.

Add the Tofu and shrimp back in and toss together with the ingredients. Add sprouts and green onion. Stir fry for another minute. Remove the contents of the wok to a serving platter or bowl. Garnish with crushed peanuts, green onions, fresh sprouts, cilantro, and lime wedges.

Notes*
Palm Sugar Paste (sap tapped from the trunk of a sugar palm tree, semi-crystallized into a paste  )
Tamarind, a sour fruit
Patis Fish Sauce, get a good one; don't buy that garbage in the grocery store.
Many authentic recipes contain a little bit of dried shrimp. My pallet finds the intense fishiness and aroma unpleasant. I'm being honest about my American pallet. If it is something you like, toss in a teaspoon during cooking.

Thai Beef Fried Rice

I love Thai fried rice it is fragrant and nowhere near as oily as traditional Chinese fried rice. I love the heat of the Thai Chili, the flavor, and aroma of Thai Holy Basil and the delicate taste of shallots, what is not to love. I prefer the Pineapple fried rice for myself however my other half loves beef so that is what I am preparing this time.

Thai Basil has a somewhat licorice, peppery flavor. Thai Chili's (birdseye chilies) have a wonderful heat. Shallots offer a delicate onion flavor and garlic, well what is not to love.

4 cups cooked Jasmine rice, day old and refrigerated overnight
1/4 pound beef, sliced then chopped small
4 Cloves Garlic smashed or minced
1-2 Fresh Thai Chili's, smashed or minced (optional)
1 Shallot, sliced very thin
3 eggs
Small handful of Thai Holy Basil Leaves  (no, you cannot substitute Italian sweet basil)
2 stalks Green onions, cut
2 Tbsp Oil

2 Tbsp Fish Sauce
2 Tbsp Soy
2 Tsp Palm Sugar or regular sugar

My personal advise is to combine the fish sauce, soy sauce and sugar together in a small bowl. Make sure the sugar dissolves, microwave for 30 seconds if needed. Add a little at a time to your rice till you hit the right amount of sauce for you. (Oyster sauce and Sweet Soy are not traditional, sometimes I add a few dribbles into my sauce mix, however that is a personal preference).

Heat oil in wok till hot, add garlic and stir-fry a few seconds, add shallots and optional Thai chili, stir fry for another few second, add beef and cook till just done. Add rice, chop to break up and toss with other ingredients till well incorporated and mostly cooked. Scoot aside rice mixture, crack two egg into wok in are made available by moved rice mixture, swirl and scramble with the spatula till mostly cooked, toss rice on top of egg mixture, toss everything together and stir fry another minute. Add sauces and sugar, continue stirring till distributed. Add Thai Holy basil and green onions, cook another few seconds. Remove a serving to a bowl and top with fried egg. Immediately remove from wok to a plate or bowl. Garnish with a sprinkle of black pepper.

Serve with a side of Prik Nam Pla

3 Tbsp Fish Sauce
4-5 Thai chili's small sliced
1/2 to 1 Lime, juiced per taste

In a small bowl combine all ingredients and stir to combine.

Thai Fried Breakfast Rice with a Spam and Egg Twist

3 cups cooked Jasmine rice, day old and refrigerated overnight
3 1/4 inch thick slices of Spam, diced
4 Cloves Garlic smashed or minced
1-2 Fresh Thai Chili's, smashed or minced (optional)
1//2 small onion, sliced into slivers, then slivers cut in 1/4ths, (or shallots if you have them)
2 eggs
Small handful of Thai Holy Basil Leaves  (no, you cannot substitute Italian sweet basil)
2 stalks Green onions, cut
1 1/2 Tsp Oyster Sauce
1 1/2 Tsp Soy
1 Tsp Sugar
2 Tbsp Oil

Heat oil in wok till hot, crack 1 whole egg into hot oil, allow to fry, spoon hot oil over the top of the egg, cooked to desired doneness, remove egg to a small plate and set aside.  Drop in diced spam and fry to desired crispiness, add garlic and stir-fry a few seconds, add onion or shallots and optional Thai chili, stir fry for another few second, add rice, chop to break up and toss with other ingredients till well incorporated and mostly cooked. Scoot aside rice mixture, crack two egg into wok in are made available by moved rice mixture, swirl and scramble with the spatula till mostly cooked, toss rice on top of egg mixture, toss everything together and stir fry another minute. Add sauces and sugar, continue stirring till distributed. Add Thai Holy basil and green onions, cook anther few seconds. Remove a serving to a bowl and top with fried egg. Immediately remove from wok to a plate or bowl. Garnish with a sprinkle of black pepper and addition green onion.

Serve with a side of Prik Nam Pla

3 Tbsp Fish Sauce
4-5 Thai chili's small sliced
1/2 to 1 Lime, juiced per taste

In a small bowl combine all ingredients and stir to combine.

Garlic Beef

1-2 Pounds of sirloin, sliced very thin and chopped
15 cloves or whole bulb garlic, minced (4 heaping Tbsp)
3 small onions, cut into slivers
1 tsp black pepper
1 tbsp oyster sauce
1 tbsp hoisin sauce
2 tbsp sweet soy
1 tbsp tamarind paste
3 tbsp soy sauce
1/2 cup water
1 1/2 tbsp cornstarch
3 tbsp Chinese chili paste
1-2 tbsp oil

Consider adding a vegetable like peas, broccoli raab etc...

Heat oil in a skillet, add all minced garlic and saute 1 minute, add beef and cook stirring, cook till meat just loses its pink color, add white onion, saute another minute, add sauces, water and chili paste with black pepper. simmer for a few minutes until thickened.
Serve over steamed rice, garnish with scallion and extra chili paste if desired

Pancit Bihon

2-3 tbsp
1 onion sliced thin
6 cloves of garlic, processed
1 lb pork finely cut or ground
16 oz Shrimp
1 Chicken breast cut 1/2 of a bite-size
2 tbsp Toymansi  (Soy sauce/calamansi combo)
2 tsp fish sauce
2 cups cabbage shredded
1 large carrot cut into matchsticks
2 cups chicken broth

Garnish
4 green onions, cut lengthwise and then in 1/4th.
Lime wedges


Saute garlic and onion until tender; add pork and chicken; cook until chicken and pork browns; add vegetables, Toymansi, fish sauce, pepper, and chicken broth. Bring to a boil, add noodles lower to a simmer. Once the noodles have softened, gently stir and press them into the liquid until covered. Place shrimp on top of noodles, press into liquid, and cook until shrimp are opaque. Remove shrimp and set aside. Stir the dish gently and cook until the liquid is absorbed. Return shrimp to the dish and toss.