Ginger pork

contributed by Celine C.

serves 3

3 boneless porkchops
1/2 tablespoon butter

marinade:
3 tablespoons soy sauce
3 tablespoons vegetable oil
3 tablespoons grated ginger
2 tablespoons balsamic vinegar
1 tablespoon honey
3 clove of garlic, finely chopped

Rice or cous-cous for accompaniment

1. Whisk together marinade in a small bowl or plastic bag.
2. Marinade pork chops in refrigerator for a minimum of 2 hours, ideally overnight.
3. Set oven to 350F. In a large pan, melt butter over medium heat.
4. Fry chops until nicely brown with crisp edges, about 5 minutes per side.
5. Finish cooking in the oven, 7-9 minutes. Serve hot with rice or cous-cous.

Cassava bibingka

 

contributed by Fred A.

makes one 9x13” cake

32oz grated cassava (2 frozen 16oz packages)
12oz coconut strings (1 can)
4 eggs
one 13.5oz can of coconut milk
one 14oz can of condensed milk
1 1/4 cup sugar
3/4 stick of butter 

1. Preheat oven to 350F.  Defrost grated cassava and melt butter. 
2. In a large bowl whisk together coconut milk and sugar. Add eggs, condensed milk and butter. Whisk to combine.
3. Add the grated cassava and mix well. 
4. Pour contents into 9 x 13 pan.  Fold in the coconut strings evenly through the pan. 
5. Bake until edges begin to brown, about 1 hour. 
6. Let cake cool to room temperature, about 2 hours. Serve.

Beef pilau

 

contributed by Lindsey M.

serves 3-4

1 lb beef, diced into 1/4-inch cubes

2 cups basmati rice
4 cups beef broth
1 large white onion, diced
2 large tomatoes, diced
5 garlic cloves
1 thumb-sized piece of ginger, peeled and sliced
1 teaspoon garam masala
1/4 cup vegetable oil
salt to taste

1. Heat oil over medium heat in a large pot. Add onions and saute until cooked through.
2. Add ginger, garlic and garam  masala. Saute for another minute.
3. Add tomatoes and saute until fragrant, 2-3 minutes
4. Add beef and stir occasionally until no longer pink, 4-5 minutes.
5. Add broth, turn heat down to medium-low and cover.
6. When rice is almost dry, about 7-10 minutes, turn off heat. Salt to taste and leave pot covered for 15 minutes.
7. Serve hot, optionally top with diced or sliced tomatoes and onions and parsley.

Cauliflower salad

contributed by Danielle S.

serves 4

1 head of cauliflower
1 garlic clove
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon Dijon mustard
1 handful of raw cashews
salt and black pepper to taste

1. Cut the cauliflower into small pieces
2. Make dressing: mince garlic and add olive oil, vinegar, sugar and mustard. Mix well
3. Pour dressing over cauliflower, add cashews and toss. Add salt and pepper to taste.

Ningbo fried potatoes

contributed by Yu-Ru Su

serves 2

12 golden baby potatoes
1 clove garlic
4 tablespoons soy sauce
2 tablespoons black vinegar
2 tablespoons chopped green onions
Sea salt and black pepper to taste
Vegetable oil for frying

1. Bring water to a boil in a 2-quart pot. Coarsly chop garlic.
2. Wash potatoes thoroughly. Do not peel.
3. Boil potatoes until cooked through, about 15 minutes. They should yield when poked but not mushy.
4. Using a large wooden spoon or spatula, press down on potatoes until they pop and are about 1-inch thick.
5. Heat a tablespoon of oil over medium in a large pan. Add potatoes and chopped garlic and sear until potatoes are golden, about 5 minutes. Stir garlic so it doesn’t burn, flip potatoes and sear other side for another 5 minutes.
6. Sprinkle sea salt and black pepper over potatoes and stir. Add soy sauce, black vinegar and chopped green onions. Stir until most of the liquid is evaporated, about 1 minute. Serve warm.