7 recipes found
Fill a large saucepan with water; add oxtail, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming off the foam occasionally, until oxtail meat is very tender and broth is reduced to 3 cups.
Stir in eggplant, bok choy, and green beans; simmer for about 20 minutes, until vegetables are tender.
Just before serving, place peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to stew.
Prep Noodles: Soak the noodles in warm water for 10 minutes. Drain and set aside.
Cook The Pork: Brown the pork in the oil with the shallot and salt. Add the sugar and cook for another 2-3 minutes to get some caramelization.
Add The Veggies: Add the vegetables and sauté for 3-5 minutes, until just starting to brown and soften.
Finish: Add broth, soy sauce, and oyster sauce. Add soaked noodles and shrimp. Simmer it all together for 5-10 minutes, tossing occasionally, until most of the broth has been absorbed. YUM! Saucy and delicious.
Place the raw chicken in a large bowl. Add the garlic, onion, oyster sauce, black pepper, salt, seasoning mix, egg, and cornstarch. Stir until the chicken is evenly coated.
Heat oil in a large pot over medium heat. When the oil is hot, place the chicken, one piece at a time, in the oil. The oil should cover the chicken pieces almost completely and it will bubble gently as the chicken cooks. Continue to fry the chicken until the skin is golden brown and crispy. The exact amount of time you’ll need depends on the temperature of the oil, but the aunties left their chicken in for about 15-20 minutes (a long time!) with the oil over lower heat. Remove from the oil and set on paper towels to drain excess oil. Repeat in small batches until all the chicken is fried.
1. Preheat the broiler to high. On a large baking sheet, combine the cauliflower, 2 tablespoons olive oil, and a pinch of pepper. Spread the cauliflower in an even layer. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char.
2. Meanwhile, in a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, honey, red pepper flakes, and 1/4 cup of water.
3. In a large skillet with sides, heat the remaining 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the shallots and garlic, cook until fragrant, about 1-2 minutes. Reduce the heat to low and pour in the soy sauce mixture. Stir in the charred cauliflower. Add the bay leaves. Bring the sauce to a boil, reduce the heat to medium. Simmer, uncovered for 15 minutes, until the sauce is thickening slightly. If the sauce thickens too fast, add ¼ cup of additional water. If the sauce is not thickening, simmer an additional 10 minutes. It's better to have more sauce than less sauce.
4. Remove the bay leaves and discard. Serve the coconut cauliflower adobo over rice and top with green onions and a squeeze of lime juice, if desired
1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, honey, and 1/4 cup of water.
2. In a large skillet with sides, heat the olive oil over high heat. When the oil shimmers, add the chicken, working in batches if needed. Sear on both sides, about 4-5 minutes per side.
3. Add the garlic, cook until fragrant, about 1-2 minutes. Reduce the heat to low and pour in the soy sauce mixture. Add the bay leaves. Cover and simmer over low heat for 20 minutes, uncover and cook another 10-20 minutes, until the chicken is cooked through and the sauce is thickening slightly. If the sauce is thickening too fast, add ¼ cup of additional water. If the sauce is not thicken, simmer an additional 10 minutes. It's better to have more sauce than less sauce.
4. Remove the bay leaves and discard. Serve the adobo over rice and top with green onions and squeeze of lime juice, if desired
1. Heat 1 tablespoon olive oil in a medium size pot over high heat. When the oil shimmers, add the chicken and season with salt and pepper. Cook until seared on both sides, about 3 minutes per side. Add the poblano pepper and cook 3-4 minutes or until just charred.
2. Reduce the heat to medium. Add the tomatoes, 1/2 cup water, the chipotle peppers, chili powder, oregano, cumin, salt and pepper. Stir to combine and then simmer 15-20 minutes, or until the chicken is cooked through and shreds easily. Shred the chicken in the pot. Remove from the heat and stir in the cilantro.
3. Preheat the oven to 450 degrees F.
4. On a baking sheet, rub the tortillas with the remaining 1 tablespoon olive oil. Lay 4 tortillas flat and then layer evenly with cheese, rice, and chicken. Add the top tortilla. Transfer to the oven and cook for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
5. Meanwhile stir together the yogurt and lime zest. Season to taste with salt.
6. Serve the quesadillas topped with diced mango, jalapeños, fresh cilantro, and drizzled with yogurt. EAT!
Place the chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and 2 tablespoons honey in a large plastic ziplock style bag (or divide between two bags). Store in the refrigerator for a few hours or overnight to let the chicken marinate.
Pour the ingredients in the bag directly into the crockpot. Cook on high for 3-4 hours or until the chicken is cooked. Remove the chicken, shred with two forks, and set aside.
Drain the sauce to remove bay leaves, peppercorns, and garlic. Transfer to a saucepan, stir in 1/4 cup honey, and bring to a low simmer. Whisk the cornstarch with 1/4 cup water and pour into the warm sauce. Simmer until thickened slightly into a glaze. Serve as an additional topping for the chicken.
Top the chicken with a squeeze of lime juice if you want, fresh herbs if you want (I like cilantro even though that’s not really Filipino) and serve the whole thing over steaming hot white rice.