Ingredients (serving suggestion 8-10):
2 lbs. of pork spare ribs (cut into cubes, wash with a small fistful of salt and apple cider vinegar. Massage contents, rinse until water looks clear and drain)
1 stalk of green onion (wash only ½ of stalk, dry and diced)
1-2 small bulb of purple shallots (peel clean then dice finely)
1 bag of fried tofu (cut into smaller cubes)
4 cups of rice (wash, drain, and put into rice cooker to cook for 15 minutes)
Key items for flavoring: Fish sauce* Sugar*Olive oil* Salt * Black pepper
1.Heat a medium size wok on medium high
2.Add 3 tablespoon olive oil to the wok then 5 tablespoon sugar
3.Once sugar is melted into the oil, toss in diced shallots to sauté a nice aroma
4.Add in pork spare ribs to cook for about 10 minutes
5.Add 3 tablespoon of fish sauce and 2 teaspoon of salt
6.Add in tofu and mushroom for about 10 minutes
7.Be sure to stir everything every 5 minutes
8.Your dish should look golden brown and ready to serve with green garnish
Ingredients (serving suggestion 10-12):
2 lbs. of chopped up beef for carne asada from the store (marinate with ½ bag of taco seasoning)
1 stalk of cilantro (wash, dry and chop finely for pico de gallo)
1-2 small bulb of onion (peel clean then diced finely)
6-8 Roma tomatoes (wash, and dice finely)
2 bags of mini tortillas (24 pack)
1 bag of taco seasonings
1 (for pico de gallo juice) 1 lemons (cut into wedges for tacos)
1 clove of garlic (chopped up finely)
1 iceberg lettuce (wash and chopped to finely strips)
1 bag of shredded cheese (for vegetarians replacing meat)
1.Preheat oven to 375 degrees to warm up tortillas 5-10 minutes
2.Wash and chop up all veggies for pico de gallo (cilantro, onions, tomatoes, lemon juice, 2 teaspoon salt)
3.Heat up a wok/saucepan, add 2 table spoon olive oil to the wok and toss in chopped up garlic and onions
4.Once garlic and onion is slightly brown, toss in beef to cook
5.Stir until add about ____ teaspoon of salt. Taste to liking
6.Assemble all ingredients together like picture shown below. Enjoy with hot sauce, salsa!
Ingredients & Preparations:
2 lbs. of skinless chicken thigh (washed with a teaspoon of salt & apple cider vinegar and rinse well then drained. Set aside for cooking)
3 red medium bell peppers (washed, thinly sliced; take out seeds and tips)
Fresh basil leaves (washed)
1 stem lemongrass (washed and smashed)
1 whole white onion (chopped into squares)
1 bag of organic oyster mushroom (washed, thinly sliced)
1 can of coconut milk
Yellow Curry Powder
3 cloves of garlic & purple shallots (finely diced)
3 cups of white rice (washed and set in the rice cooker)
1.Heat the wok on medium-high heat and pour enough olive oil into the wok to cover the surface (about 1 tablespoon). Next toss in the garlic and shallots, followed by the white onions and lemongrass. Sauté these ingredients well until you smell the nice aroma and the onions slightly cooked.
2.Next toss in the prepared chicken cubes and stir until the chicken texture is cooked.
3.Add the mushroom and mix well.
4.Add in 3 teaspoons of salt, 4 teaspoons of chicken bouillon powder, 1 tablespoon of fish sauce, 2 teaspoon of sugar, 1 pinch of black pepper, 1 tablespoon of yellow curry powder (or as much as you prefer and for coloring appeal).
5.Add in the coconut milk and cook for about 20-30 minutes until the chicken is tender and until the coconut milk is thicker in the wok.
6.Toss in the red bell peppers and basil leaves 3 minutes prior to dish being ready to serve. Give it a good mix in the wok.
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