Meat Tofu with Tomatoes

2 lb ground meat (pork, beef, chicken, or turkey)

6 tomatoes, sliced

1 yellow onion, diced

1 package of firm tofu

2 bunch of green onion, chopped

2 Tbs of  soy sauce, 1 tsp of fish sauce (optional)

Pepper

1) Heat up pan and add diced yellow onion + 2 tsp of salt to sweat in pan.

2) Add sliced tomatoes and cook til slightly softened

3) Add meat, soy sauce (fish sauce), pepper. Cook til almost done.

4) Add tofu, break up in pan

5) Add chopped green onions.

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Thit Nuong

Pound/flatten pork chops (thin cut)

Marinade: Blend green onion, garlic, and lemongrass. Mix with salt, pepper, sugar, fish sauce, soy sauce, oil.

Pickles: Cabbage, carrots in vinegar, sugar, salt, water

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Pumpkin Bread

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Fried Rice

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Pasta

Ingredients

  • 1 head garlic
  • 1 small onion
  • 1 large package of Bella mushrooms
  • 2 or more package of Italian basil
  • Parsley
  • 4 large and 6 Kumato or Roma
  • 1 cup bread crumbs
  • 1 jar of pre-made basil flavored pasta sauce
  • 1 Tbs crushed red pepper or 4 dried chiles
  • 1 carrot (diced into small chunks)
  • Pink Salt
  • Sugar
  • Pepper
  • Fish sauce
  • Soy sauce
  • 3lbs ground beef and 1.5 lbs ground pork
  • Mozarella cheese
  • 2 bags of Penne pasta

Instructions

  1.  Washed tomatoes and cubed. cooked on hot, large pan without oil. Press on some to release juice so they don’t burn. Add sliced or crushed chiles. Cook for about 8 min. Adjust heat as needed. Add about 1.5 Tbs of salt, and 1 Tbs of pepper
  2. Add 1/2 of washed mushrooms (sliced or cubed) and washed diced carrots to pan. Cook for 5-6 minutes.
  3. Add chopped onions and 4-5 parsleys. Cook for 2 min.
  4. Once the sauce has thicken, use a hand blender to puree sauce.
  5. Remove sauce from pan. Reheat pan.
  6. Add beef/pork, 2 Tbs spoon fish, pepper,  1 tsp of soy sauce. Once meat is almost fully cook, add bread crumbs,  and chopped garlic to meat. Cook for 1 min.
  7. Add pasta sauce from jar and cooked sauce. Mix well. Add chopped basil.
  8. Cook pasta al dente (one minute less than packaging with about 1 Tbs of salt. Drain but do not rinse. Pasta can be cooked while you”re while for the sauce or meat to cook.
  9. Serve with chopped basil, cheese, or parsley.

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Shoyu Ramen

Soup

  • Water
  • Salt
  • Brown sugar, Okinawan black sugar, or 1 palm sugar
  • Dried kombu, at least half a bag
  • Bonito flakes 1/2 bag or even better, dried shrimps (without preservatives)
  • Japanese soy sauce
  • 1/2 lb ginger, peeled, sliced
  • 2 lbs daikon radish
  • 1 lb Shitake mushroom
  • 4 whole carrots, skinned and cut ends off
  • 2 large onions
  • Salt
  • Chicken. Use roasted, unseasoned pre-cooked chicken from Sprouts or Costco, peeled off bottom layer that touches plastic container.
  • 3 lbs pork bones with some meat on them

Pork

  • Water
  • 4 lbs lean pork shoulders or any lean, large chunk
  • Minced Garlic
  • 3 Tb spoon Brown sugar
  • Water (2x the amount of soy sauce)
  • 1 cup Japanese Soy Sauce
  • Ginger
  • Pepper

Ramen

Dried ramen from Japan. Not many places have them. Don’t get the “fresh” ramen (preservatives and fake color). You can even use spaghetti.

Toppings

  • 7 min boiled eggs hot start. Soaked in equal parts soy sauce/ water
  • Green onions sliced diagonally
  • Corn
  • Sesame sprouts
  • Enoki mushroom (raw, washed)
  • Bamboo shoots
  • Baby bok choys  or chinese brocoli (blanched)
  • Bean sprouts boiled (or microwaved with a little water)
  • Garlic head, 2 jalapenos (de-seeded), shallots, soaked in vegetable oil then browned on medium heat
  • Togarashi

Instructions

Brine pork for at least 24 hours. Brown all sides pork in hot stainless steel pan with a little of plain oil. Add a little of the brine and some water. Put pan in oven at 260 degree for one hour. Afterward, cover with foil and cool for at least 30 minutes. Sliced thinly when ready to serve. pork

Bring water to almost boil, add 2 Tbs of salt, sugar, pork bones for 10 min. After, add chicken for 10 min. Do not let water come to bubbling boil. Medium-high heat. Add some of the brine juice. As with any soup, discard surface layer froth (and grease). Final broth should taste almost like a rich, vegetable broth with a very mild sweetness. Light flavor. Don’t over seasoned. You will get additional flavoring from the pork and eggs.

Add radish, carrots for 5 minutes. Add rest of soup ingredients.

Once the pork has cooled, add some of the juice.Boiled bok choy with some salt then rinsed with cold water.

Cook ramen with ocean-like water. Always cook one minute less than instructions. Rinse in cold water but do not cool it completely. Air them with chopsticks so they don’t become clumpy.

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