Another easy recipe. This is one of my son’s favorite dishes.

Ingredients:
2 1/2 to 3 lbs. of beef (cut into strips)
Juice from 2 lemons
1/2 cup soy sauce
Ground Pepper
2 tbsp cooking oil
2 tbsp fish sauce or enough salt (according to your taste)
1/4 to 1/3 cup of oyster sauce
1 large onion (Sliced into rings)

Directions:
- In a pot or walk, place your meat and the lemon juice.
- Add soy sauce and pepper.
- Cover. Boil for about 15 minutes (juice from the beef will come out).
- Separate beef from juice. Place in separate bowls.
- Add 2 tbsp cooking oil to pot/wok.
- Return meat to pot/wok and brown.
- Add fish sauce or salt. Mix.
- Add the juice that you separated earlier.
- Add oyster sauce. Mix.
- Add onions. Cover. Cook for 5-7 minutes.
- Mix beef and onions with your cooking utensil.
- Serve over steamed rice.
- Enjoy.

Ingredients:

3 lbs. pork spare ribs (boiled and cut into small pieces)

1 cup chicken stock
1/2 cup sugar
1/2 cup vinegar
2 tbsp soy sauce
2 tbsp corn starch

1/4 cup of oyster sauce
black pepper

Directions:

Boil your spare ribs in water and add some salt – boil until meat is tender and cut into smaller pieces.
Mix next 5 ingredients together.
Heat up wok or pan – medium heat.
Add spare ribs to pan and also the sauce mixture.
Cover pan and let boil.
Turn spare ribs over to make sure all sides of spare ribs are coated.
Let boil for another 2 minutes.
Add oyster sauce and mix it around.
Add ground pepper.
Serve with steamed white rice.
Enjoy.

This dish brings me back to my childhood. I no longer buy “longanisa” in my local asian market. I just make sure I always have the ingredients to make my own “homemade longanisa”. This is a popular “breakfast” dish in the Philippines.

Ingredients:

2 1/2 lbs. ground pork
1/2 cup brown sugar
3 tsp salt
1 tsp pepper
3 tsp garlic powder
4 tbsp worcestershire sauce
2 tbsp Maggi seasoning sauce or Knorr seasoning sauce
1 tbsp of hot sauce/tabasco

Directions:

Mix all ingredients together. After, stick the pork mixture in the refrigerator for 10-15 minutes.
Shape the pork mixture into little sausages (like the shape of pork sausage breakfast links).
Stick in the refrigerator for 10 minutes.
Cook in a non-stick pan on medium heat.
Cook one side until brown and then roll to cook other sides. Sausage is ready when all side are brown.
When cooked, you can drain them in a cookie rack or paper towels.
Serve with steamed white rice, fried egg and chopped tomatoes.

This recipe makes about 30 sausages.

Ingredients:
6 lb. pork butt
1 tbsp liquid smoke
1 1/2 tbsp sea salt
Cabbage (steamed), optional

Directions:
- Poke holes on your pork with a fork.
- Add sea salt to pork butt. Rub around the pork.
- Place pork in crockpot.
- Add liquid smoke.
- Cover crockpot and cook on high for 7 to 71/2 hours.
- After it is cooked, remove pork from crockpot.
- Shred using 2 forks.
- If it is too dry, add some of the drippings from the crockpot – DO NOT add all drippings because it is too salty.
- If you wish, you can steam cabbage or cook the cabbage in the drippings and serve it under the cooked pork.
- Serve with steamed white rice.
- Enjoy!

Ingredients:
3 1/2 lb. pork roast or pork butt or rump roast
1/2 can of crushed pineapples
1 pkg. of onion soup mix (envelope)
3/4 cup brown sugar diluted in 1/2 cup water
1 1/2 tbsp. seasalt
1 tsp. oregano
1 bottle barbeque sauce

Directions:
Put all ingredients in crockpot according to how it is listed above (except for barbeque sauce).
Cover crockpot and turn temperature to high for 5 hours.
After, remove pork from crockpot and shred using 2 forks.
Remove drippings from crockpot.
Return shredded pork in crockpot.
Add about 3/4 cups of drippings and 1 bottle of barbeques sauce to shredded meat.
Turn crockpot on high for 1 hour.

Serve with cornbread and baked potatoes. Enjoy!

Ingredients:

Red Wine (Chiraz)
Sparkling Apple Cider

Directions:
Mix equal parts of red wine and apple cider.

*** I told you it was easy! Enjoy! ***

Ingredients:

1 package of spaghetti (cooked according to instructions in package)
6 strips of bacon
6 cloves of garlic minced/chopped
3 tomatoes – cut into small cubes
peeled shrimps
garlic powder (optional)
grated parmesan cheese
salt and pepper to taste

Directions:
- Cook bacon and set aside. Crumble or cut into small pieces.
- Remove all but 2-3 tablespoons of bacon fat from your cooking pot/pan.
- Saute garlic in bacon fat.
- Add tomatoes, saute until cooked/soft.
- Add shrimp and cook until shrimp turns pink.
- Add cooked spaghetti.
- Mix until spaghetti noodles are coated well with tomatoes sauce.
- Add crushed bacon and grated parmesan cheese. Toss well.
- Season with salt and pepper.

If you want, you can add garlic powder if you want a more garlic-y taste. If you have no fresh garlic, you can just use garlic powder. You can add fresh sliced basil leaves – this gives the sauce a kick. You can replace shrimps with scallops or calamari if you wish.

This recipe is super simple – just 2 ingredients needed. The directions are easy to follow – even a kid could do it. This is great for parties – a hit with everyone who loves jello!

Ingredients:
large box of jello (any flavor you want)
2 cups of vanilla ice cream (softened)

Directions:
- Prepare jello. Dissolve jello in 2 cups of hot water (about 2 minutes)
- Add ice cream to jello until melted.
- Place jello in refrigerator for about 3 hours until firm.
- When ready, slice and serve.

You can experiment by mixing your favorite jello with a different flavor of ice cream. Once I made peach jello with Mango Ice cream and it was heavenly. Try it out and let me know what you think!

Ingredients:
4 medium potatoes (peeled and sliced thin)
1/4 chopped onions
2 tbsp butter
2 tbsp flour
salt, pepper to taste
1/4 cups milk
1/2 cup shredded cheese
1/2 cup parmesan cheese

Directions:
- Preheat over to 350 degrees.
- In a sauce pan, melt butter and cook onions until transparent.
- Add flour, salt and pepper. Mix.
- Add milk. Stir.
- Add cheese. Stir and let boil for a bit until sauce becomes thick.
- Peel and slice potatoes.
- Grease bottom of pyrex dish.
- Layer (2 potatoes) sliced potatoes.
- Pour half of the sauce.
- Add remaining sliced potatoes.
- Top with remaining sauce.
- Sprinkle parmesan cheese on top.
- Cover with aluminum foil and bake for 30 minutes.
- Remove foil and bake for another 30 minutes.
- Let rest for 5 minutes.
- Enjoy.

Ingredients:

4 cups Sweet Rice (sticky rice) – washed, drained, let stand for 30 min.
1/2 cup of peeled shrimp – cut into small pieces
2 carrots – peeled and cubed (small cubes)
Dried mushrooms – soaked in hot water, when soft, cut into cubes
1/2 cup of frozen corn
3/4 cup of shelled frozen edamame (soy beans)
soy sauce (about 1/3 cup)
cooking sake (2 tsp)
3 tsp. sugar
3 tsp. dashi (Japanese seasoning)

Directions:

Wash and drain your sweet rice and let stand for 30 minutes.

In a sauce pan, mix shrimp, carrots, mushrooms, mushroom liquid (where you soaked the mushrooms), soy sauce, sake, sugar and dashi. Bring to a boil then when ready, taste. You can add more soy sauce or sugar or dashi according to your preference. Drain. Simply separate broth from other ingredients.

In a large pot, place sweet rice and shrimp/mushroom ingredients together. Measure 4 cups of liquid using the broth you boiled the ingredients in. You may not have enough liquid for 4 cups, you can use plain water to make up for the difference. Make sure to use equal ratio of liquid to sweet rice. (For example: 4 cups sweet rice = 4 cups liquid).

Mix ingredients in the pot. Cover and let boil.

After it boils, put heat on LOW and cover and continue to cook for 8 minutes.

Mix rice, it may stick in the bottom. If your rice looks like it needs more liquid, you can add 1/4 of water. Add your frozen corn and edamame. Mix. Cover and cook for another 5 minutes. Be careful and check to make sure the bottom does not burn.

Continue to check every couple of minutes mixing the rice and making sure the bottom does not burn. If the rice doesn’t look cooked, you can add a little more water, 1/4 cup – making sure not to put too much water or your rice will be soggy. Cover and continue to cook on LOW heat until ready.

This is a tricky dish to prepare but is delicious. This is great for a bento box.