Soya sauce and coriander glazed pork ribs

Ingredients

For the ribs

400g pork baby back ribs

2 tablespoons coriander seeds, toasted and ground

2 tablespoons Szechuan peppercorns, toasted and ground

4 tablespoons salt

For the glaze

110g palm sugar

60ml (1/4 cup) water

125ml (1/2 cup) lime juice

2 shallots, sliced thin

5 cloves garlic, sliced thin

2 tablespoons fish sauce

1 cup sweet soya sauce

1 handful coriander, chopped

Directions

Prep:10min Cook:1hr Ready in:1hr10min

1.

Rinse the pork ribs. Rub the coriander seed, Schezchuan peppercorns and salt all over the ribs. Let marinate for a few
hours or overnight.

2.

Meanwhile, make the glaze. Get all of the glaze ingredients together as the sauce is quick to make. Start by placing the
palm sugar and water in a heavy bottom pot. Heat the sugar on medium heat and cook until it becomes golden brown.

3.

All at once, add the shallots, garlic, lime juice, fish sauce and sweet soya sauce. Cook the sauce down until it coats the
back of a spoon and reserve for the ribs.

4.

When the ribs are ready to cook, place in a baking tray with enough water to almost cover the ribs.

5.

Bake at 180 degrees Celsius for 1-2 hours or until the ribs are tender. Alternately, you can cook the ribs slowly over a
charcoal until they are tender, being careful not to burn.

6.

When the ribs are tender, cut them into individual bones. Gently toss the glaze with the ribs. To serve, place on a platter
and garnish with the chopped coriander.

Pork Asado

Ingredients
Serves: 6

1 kilo pork pigue

2 teaspoons five spice powder

1/2 cup soy sauce

1/3 cup brown sugar

1 teaspoon garlic, minced

1 pc. bay leaf

1 pc. star anise

1/4 teaspoon salt

1 - 2 cups water

Directions
Prep:10min Cook:1hr Extra time:1hr marinating Ready in:2hr10min
1. Combine soy sauce, five spice powder, garlic and salt then mix well.
2. Marinade the pork in the combined mixture for at least 1 hour.Heat a cooking
pot then put-in the pork along with the marinade and water then let boil.
3. Add bay leaf and star anise.Add brown sugar and stir to distribute evenly.
4. Simmer for about 40 minutes flipping the meat after 20 minutes or so to
tenderize the other side.
5. If sauce dries and pork is not yet done, add more water. Boil over low fire
until sauce thickens.
6. Turn off the heat and remove the meat from the cooking pot.
7. Allow the meat to rest for about 10 minutes then slice.
8. Transfer to a serving plate and top with the thick sauce.
9. Garnish with parsley or spring onions cut into 1 long sprigs. Best when
served with pickled papaya.

Pot Stickers

Ingredients
Makes: 25 potstickers

250g Minced Pork or Chicken

300g Prawns, shelled, deveined and diced

3 Water chestnuts, skinned and diced

50g Chives, chopped

1/2 tablespoon Fish Sauce

1/2 tablespoon Chinese Cooking Wine

1 teaspoon Light Soy Sauce

1 teaspoon Sesame Seed Oil

1/2 teaspoon Ginger Juice (grate ginger and squeeze for juice)

1/2 teaspoon Garlic Powder or 2 clove Garlic, grated till paste-like

1/2 teaspoon Chicken Powder (optional)

a dash of Pepper

Wanton Skin or Gyoza Skin

1 tsp cooking oil

Dipping Sauce ingredients:

2 tablespoon Black Vinegar

1 teaspoon Light Soy Sauce

1/2 teaspoon Sesame Seed Oil

1/2 teaspoon Ginger Juice

Directions
Prep:1hr Cook:30min Ready in:1hr30min
1. Mix all ingredients well, except wanton skin, cooking oil and dipping sauce
ingredients.

2. Preferably set aside for half an hour before you start making the dumplings.
3. Add some filling onto the wanton skin. Dab some water onto the edge of the
skin and fold the wanton skin into half, but not completely. Starting from one
corner of the skin, make small pleats on the one side of the wanton skin and
press the pleats down to stick it to the other side of the wanton skin.
4. Heat pan with a teaspoon of oil.
5. Place pot stickers in pan and close.
6. Pan fry both sides for 30 seconds each. You can skip this step if you like.
7. (On the 3rd side) Add 3-4 tablespoon chicken stock or water, cover pan to let
cook for 5 minutes or till stock is dry.
8. Dish and serve with dipping sauce.

Moo Yang (Barbecued Pork)

Ingredients
Serves: 8

1,5 kg pork shoulder, without much fat

2 tablespoons sesame oil

3 tablespoons whisky

2 teaspoons salt

3 tablespoons light soy sauce

5 tablespoons sugar

3 tablespoons honey

8 garlic cloves, finely chopped

2 tablespoons fresh ginger root, very finely chopped

Directions
Prep:10min Cook:20min Ready in:30min

1. Cut the pork shoulder into strips, about 5cm wide x 4 cm high x 15 cm
long.
2. Mix the remaining ingredients well. Marinate the pork strips overnight
in the refrigerator.
3. When ready for barbecuing, pull the pork from the marinade. Let come
to room temperature, while the coals are heating.
4. Boil the left-over marinate in a pot for 5 or so minutes to kill possible
bacteria and thicken the marinate into a sauce.
5. Barbecue the pork pieces on the hot grill, brushing with the boiled
marinated every now and then.
6. Serve hot or cold with fresh vegetables and pineapples.

Moo Palo (Sweet Pork and Egg Stew)

Ingredients
Serves: 6

500g pork shoulder with fat and skin attached, cut into 4cm cubes

500g fried tofu cubes, about 4cm

7 cloves garlic

20 peppercorns

5 coriander roots

4 cups water, or more

2 blocks palm sugar (about 1/2 cup)

4 tablespoons light soy sauce

1 tablespoon dark soy sauce

1-2 tablespoons 5 spice powder

2 tablespoons vegetable oil

6-8 hard-boiled, peeled small eggs

Directions

Prep:20min Cook:1hr30min Ready in:1hr50min

1. In a mortar pound the peppercorns until finely ground. Add the garlic and
coriander roots and pound everything together until a homogenous mass
forms. Set aside.
2. Heat the vegetable oil in a heavy-bottom large pot over medium high heat.
Add the garlic-coriander-peppercorn mix and fry until fragrant.
3. Add the pork. Fry, stirring often, for about 5 minutes, or until the pork is
browned on all sides.
4. Add the soy sauces. Keep stirring to help the pork absorb the saltiness.
5. Add the water, tofu, palm sugar and 5 spice powder. Add a little more water if
necessary, to barely cover the meat and tofu. Bring to a gentle boil. Let
simmer with the lid almost closed until the pork shoulder is tender, about 6090 minutes.
6. When the pork is tender add the eggs and let them simmer in the broth for a
little while longer.
7. Taste the broth. It should be more sweet than salty, but not cloyingly so.
There should be a nice aroma of star anise and cinnamon from the 5-spice
powder too. Serve with lots of rice and some sliced cucumbers or pickled
mustard greens.

Thai Coconut Tofu

Ingredients
Serves: 2

400g block firm tofu, sliced, dried and cut into 2 cm cubes

5 shallots, chopped

small red or green chilli, chopped (optional)

I tablespoon olive or vegetable oil

1 teaspoon sesame oil

1 teaspoon soy sauce

2 teaspoons grated fresh ginger

70g chunky peanut butter

2 tablespoons desiccated coconut

sesame seeds

Directions

Prep:10min Cook:8min Ready in:18min

1. Heat olive oil and sesame oil in a frypan over medium-high heat.
Reduce heat to medium, and cook shallots and chili for one minute.
Add tofu, and continue cooking 4 minutes more, sprinkling with soy
sauce halfway through. Gently stir in the peanut butter and ginger,
being careful not to break the tofu, until well incorporated.

2. Remove from heat, and toss in coconut. Transfer to a serving dish, and
sprinkle with sesame seeds.

Honey and Ginger Pork Chops

Ingredients
Serves: 6

2 tablespoons vegetable oil

6 boneless pork loin chops

2 tablespoons honey

125ml (1/2 cup) water

3 tablespoons soya sauce

1 small onion, chopped

1/4 teaspoon ground or grated ginger

1/8 teaspoon freshly ground black pepper

Directions
Prep:15min Cook:1hr10min Ready in:1hr25min

1. Preheat oven to 160 C.

2. Heat the oil in a frying pan over medium heat, and brown the pork
chops about 5 minutes on each side. Transfer to a baking dish
3. In a bowl, mix the honey, water, soya sauce, onion, ginger and pepper.
Pour over the pork chops in the baking dish.
4. Bake pork chops in preheated oven for 1 hour, or until no longer pink in
the middle.

Marinated Pork Chops

Ingredients
Serves: 4

125ml (1/2 cup) soya sauce

1 tablespoon Worcestershire sauce

4 cloves garlic, crushed

2 tablespoons lemon juice

1/2 teaspoon ground black pepper

1 teaspoon olive oil

4 pork loin chops

Directions
Prep:15min Cook:40min Extra time:1hr Ready in:1hr55min

1. In a shallow dish, combine soya sauce, Worcestershire sauce, garlic,

lemon juice, pepper and oil. Add pork chops, and turn to coat evenly.
Cover, and refrigerate for at least 1 hour.
2. Preheat oven to 190 C.
3. Place marinated pork chops in a roasting pan. Bake in preheated oven
for 35 to 40 minutes, basting meat often with marinade.

Heavenly lamb shanks

Ingredients
Serves: 4

120 ml olive oil

1816 g lamb shanks

85 g all-purpose flour

1 leek, halved and cut into 1/2-inch pieces

2 stalks celery, chopped

2 carrots, chopped

2 onions, cut into chunks

12 cloves garlic, unpeeled

1 bay leaf

2 g whole black peppercorns

1 sprig thyme

1 sprig rosemary

355 ml red wine

710 ml chicken stock

1 g Sea salt to taste

Directions
Prep:15min Cook:2hr30min Ready in:2hr45min
1.

Pre-heat oven to 150 degrees C .

2.

Heat the olive oil in a heavy, metal baking dish on a hotplate over medium-high heat. Toss
shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well
browned on all sides, then remove from the dish and set aside.

3.

Add the leek, celery, carrot, onion, and garlic to the baking dish. Cook until softened and lightly
browned, stirring constantly; about 5 minutes.

4.

Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and
chicken stock, increase heat to high, and bring to a simmer.

5.

Season to taste with sea salt, and place the lamb shanks on top of the vegetables.

6.

Cover the baking dish tightly with foil, and place into the preheated oven. Bake gently until the meat is tender
and falls off of the bone, 2 to 3 hours.

Braised lamb shanks

Ingredients
Serves: 4

3 tablespoons (45ml) oil

8 lamb shanks, trimmed

60 g butter

2 parsnips, peeled and cut into 45 cm lengths

2 carrots, peeled and cut into 45 cm lengths

2 sticks celery, trimmed and cut into 45 cm lengths

8 baby onions

2 tablespoons plain flour

3 tomatoes, peeled and chopped

1 cup (250ml) red wine

4 cups (1L) beef stock (recipe on this website)

Salt

3 bay leaves

3 sprigs rosemary

6 black peppercorns

500 g broad beans or green peas, shelled, or 1 cup frozen broad beans or green peas

Directions
Prep:30min Cook:3hr15min Ready in:3hr45min

1. Preheat the oven to 180C. Heat the oil in a large frying pan and fry half of the shanks over
medium heat until the meat is browned all over. Remove from the pan and repeat the process with
the remaining shanks. Transfer the shanks to a large ovenproof dish.
2. Melt the butter in the same frying pan on medium heat. Add the parsnips, carrots, celery and
onions and cook, stirring for a few minutes. Using a slotted spoon, remove the vegetables and add
them to the lamb shanks. Add the flour to the pan and cook, stirring, over medium heat until
smooth. Add the tomatoes, and then gradually pour in the red wine and stock. Cook, stirring, until
the sauce boils and thickens. Season with salt.
3. Pour the sauce over the lamb shanks, add the bay leaves, rosemary and peppercorns and bake,
covered, for 2 1/2 hours, or until the meat is tender. Add the broad beans or peas and cook for
another 10 minutes. Serve immediately on warmed plates.

Mushroom Pork Chops

Ingredients
Serves: 4

4 pork chops

salt and pepper to taste

1 clove garlic, crushed

1 onion, chopped

250g mushrooms, sliced

1 can condensed cream of mushroom soup

Directions
Prep:5min Cook:35min Ready in:40min

1. Season pork chops with salt and pepper to taste.

2. In a large frying pan, brown the chops over medium high heat. Add the
onion, garlic and mushrooms, and cook for one minute. Pour soup over
chops. Cover frying pan, and reduce temperature to medium low.
Simmer 20 to 30 minutes, or until chops are cooked through.

Lechon Manok (Pinoy Roast Chicken)

Ingredients
Serves: 6

1 whole chicken

1 onion, chopped

15 cloves garlic, minced

1/4 cup fish sauce (patis)

4 tablespoon calamansi juice

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon brown sugar

6-8 lemongrass bulbs, bruised

3 bay leaves

1 tablespoon cooking oil

Directions
Prep:20min Cook:1hr30min Extra time:4hr marinating Ready in:5hr50min

1. Clean chicken and pat dry. Rub the whole chicken, including inside the cavity with
chopped onions, garlic, salt, pepper, sugar, calamansi juice and patis and let marinade in
the refrigerator for 4 hours.
2. Heat oven to 200C. Take the chicken out of refrigerator and stuff the cavity with the bay
leaves and lemongrass bulbs.
3. Put the chicken in oven and roast for 1-1 1/2 hours depending on the size. Add the oil to
the leftover marinade sauce and baste the chicken with sauce a couple of times. Check for
doneness by poking through the inner thigh and if the juices run clear it's done. Let the
chicken rest for 15 minutes before serving.

Honey Pork Chops

Ingredients
Serves: 4

4 pork loin chops

2 teaspoons honey

5 tablespoons Worcestershire sauce

freshly ground black pepper to taste

Directions
Prep:5min Cook:30min Ready in:35min

1. In a shallow glass dish or bowl, mix together honey and Worcestershire sauce. Add pork
chops and toss to coat. Cover and refrigerate for no more than 4 hours to marinate.
2. Preheat barbecue to medium low.Lightly oil barbecue grill grate.
3. Remove pork chops from marinade. Season with pepper to taste and barbecue for 35 to
40 minutes, turning often.

Braised duck breasts with celery and orange

Ingredients
Serves: 4

6 oranges

4 skinless duck breast fillets (about 175 g each)

2 tablespoons (30ml) vegetable oil

2 onions, thinly sliced

4 celery stalks, sliced

1 large garlic clove, crushed

500 g small new potatoes, scrubbed and halved

2/3 cup (150 ml) diluted salt-reduced or homemade chicken stock

1 red chilli, deseeded and thinly sliced (optional)

1 tablespoon chopped fresh flat-leaf parsley

Directions
Prep:1hr20min Cook:45min Ready in:2hr5min
1. Finely grate the zest, then juice 4 of the oranges. Arrange the duck in a single layer in a dish,
sprinkle with the zest and pour over the juice, then turn several times. Cover with plastic wrap
and marinate in the refrigerator for at least 1 hour.

2. Bring the duck to room temperature. Preheat the oven to 180C. Peel the remaining oranges and
cut each into eight segments.
3. Heat the oil in a shallow flameproof casserole dish over a medium heat. Add the onions and
celery and stir for 3 minutes. Add the garlic and fry for 1 minute until the onions are soft but not
brown. Using a slotted spoon, remove from the pan and set aside.
4. Lift the duck breasts out of the marinade and transfer to the casserole dish. Spoon the onions and
celery over them, then pour over the marinade. Add the potatoes and half the orange segments,
scattering them around the duck breasts. Pour over the stock, add the chilli, if using, and bring to
the boil.
5. Cover the dish and bake for 40 minutes until the duck and potatoes are tender. Season to taste.

Remove the duck from the casserole and slice them. Spoon the onions and celery into soup bowls
and scatter the potatoes around the side. Top each portion with sliced duck, then spoon the juices
over. Garnish with reserved orange segments and sprinkle with parsley.

Braised chicken with beans

Ingredients
Serves: 4

2 tablespoons (30ml) vegetable oil

4 garlic cloves, crushed

teaspoon dried marjoram

8 chicken drumsticks, skinned

500 g leeks, trimmed, split lengthways and sliced

250 g carrots, peeled and diced

1 celery stalk, diced

300 ml diluted salt-reduced or homemade chicken stock

2 cups (350 g) frozen corn kernels

400 g can cannellini beans, drained and rinsed

1 tablespoon dark brown sugar

2 tablespoons (30ml) cider vinegar

1 teaspoon chilli sauce, or to taste

cup (65 g) tomato sauce

2 tablespoons wholegrain mustard

Directions
Prep:15min Cook:50min Ready in:1hr5min
1.

Heat the oil in a large, deep frying pan or flameproof casserole dish. Add the garlic, marjoram and chicken
and cook over a medium heat for 5 minutes, turning the drumsticks to lightly brown all over. Transfer the
chicken to a plate.

2.

Add the leeks, carrots and celery. Cook for 5 minutes until the leeks are softened. Stir in the stock and
replace the drumsticks, shuffling them among the vegetables. Reduce the heat, cover and simmer for 30
minutes until the drumsticks are tender. Use a slotted spoon to transfer the drumsticks to a plate.

3.

Add the corn and cannellini beans and heat through for 1 minute. Then, using the slotted spoon, transfer the
vegetables to a serving dish. Cover and set aside to keep hot.

4.

Bring the liquid in the pan to the boil. Stir in the sugar, vinegar, chilli sauce, tomato sauce and mustard.
Boil hard for about 5 minutes until it has reduced to a slightly syrupy, shiny sauce.

5.

Put the drumsticks in the sauce and heat through, turning them to coat evenly. Serve the drumsticks on the
vegetables, pouring over all the sauce.

Chicken breasts stuffed with spinach & cheese

Ingredients
Serves: 6

6 skinless chicken breast fillet halves (about 750 g)

34 teaspoon salt

teaspoon black pepper

teaspoon dried Italian basil

250 g frozen spinach, thawed and squeezed dry

6 medium roasted red capsicum halves

6 thin slices reduced-fat jarlsberg or Swiss-style cheese (115 g)

cup (125 ml) low-fat buttermilk

2 cups (120 g) fresh wholemeal breadcrumbs

Directions
Prep:20min Cook:35min Ready in:55min

1. Preheat oven to 210C. Coat baking dish with non-stick cooking spray.
2. Place each chicken breast between 2 sheets plastic wrap; pound to 3-mm thickness.
Season one side with salt, pepper and basil. Top each breast evenly with spinach,
capsicum and cheese, leaving a 5-mm border around the edge. Roll up the chicken breasts
to encase filling; secure with toothpicks.
3. Dip chicken in buttermilk; coat evenly with breadcrumbs. Place, seam-side down, on the
baking dish.
4. Bake until chicken is cooked through and crumb coating is browned, about 35 minutes.
Remove toothpicks; serve.

Recipes

Chicken and blue cheese gratin

Ingredients
Serves: 4

750 g potatoes, peeled and thinly sliced

300 g celeriac, peeled and thinly sliced

350 g leeks, trimmed and sliced

250 g skinless chicken breast fillet, cut widthways into thin strips

1 tablespoon chopped fresh thyme or teaspoon dried thyme

1 cup (250 ml) diluted salt-reduced or homemade chicken stock (recipes on this website),
hot

75 g firm blue cheese, crumbled

20 g butter, cut into small pieces

Directions
Prep:20min Cook:45min Ready in:1hr5min

1. Preheat the oven to 200C. Place the potatoes and celeriac in a saucepan of lightly salted
water, cover with a lid and bring to the boil over a medium heat. Remove the lid and
simmer for 3 minutes or until starting to soften. Remove from the heat and drain well.
2. Neatly spread about one-third of the potato and celeriac slices over the bottom of a 2 litre
baking dish, overlapping the slices. Scatter about half the leeks, chicken strips and thyme
over the vegetable layer. Season with plenty of freshly ground black pepper.
3. Continue layering the potatoes and celeriac with the remaining leeks, chicken and thyme.
Finish with a layer of the remaining potatoes and celeriac.

4. Pour over the stock, then scatter the crumbled cheese and butter over the top. Cover with
foil and bake for 20 minutes.
5. Remove the foil from the dish and continue to bake for a further 20 minutes or until the
cheese has melted and the top is golden and bubbling.

Blue cheese and Pesto Baked Chicken

Ingredients
Serves: 3

6 boneless chicken thighs

2 tablespoons olive oil

100ml white wine

100ml chicken stock

100ml cream

1 tablespoon basil pesto

50g blue cheese

1 tablespoon cornflour

100ml boiling water

salt and pepper

Directions
Prep:5min Cook:40min Ready in:45min
1. Season the chicken thighs with salt and pepper. Fry the chicken in the oil over a medium
heat until browned. Set aside on paper towels.

2. Preheat oven to 180 degrees C.

3. In a small saucepan bring the wine and stock to boil, then turn down the heat and simmer
for 5 minutes or until reduced slightly. Add the cream, pesto and crumble the blue cheese
into the saucepan. Simmer for a further 5 minutes. Mix the cornflour and boiling water to
smooth paste and whisk into the sauce. Simmer until sauce thickens. Season with salt and
pepper.
4. Place the chicken thighs in a shallow baking dish. Pour the pesto and cheese sauce over
the chicken. Cover with foil and bake in the pre-heated oven for 30 minutes. Remove the
foil and bake for a further 10 minutes or until cooked.

Blue cheese and Pesto Baked Chicken

Ingredients
Serves: 3

6 boneless chicken thighs

2 tablespoons olive oil

100ml white wine

100ml chicken stock

100ml cream

1 tablespoon basil pesto

50g blue cheese

1 tablespoon cornflour

100ml boiling water

salt and pepper

Directions
Prep:5min Cook:40min Ready in:45min

1. Season the chicken thighs with salt and pepper. Fry the chicken in the oil over a medium
heat until browned. Set aside on paper towels.
2. Preheat oven to 180 degrees C.
3. In a small saucepan bring the wine and stock to boil, then turn down the heat and simmer
for 5 minutes or until reduced slightly. Add the cream, pesto and crumble the blue cheese
into the saucepan. Simmer for a further 5 minutes. Mix the cornflour and boiling water to
smooth paste and whisk into the sauce. Simmer until sauce thickens. Season with salt and
pepper.
4. Place the chicken thighs in a shallow baking dish. Pour the pesto and cheese sauce over
the chicken. Cover with foil and bake in the pre-heated oven for 30 minutes. Remove the
foil and bake for a further 10 minutes or until cooked.