Cook All You Can!

Ingredient Preparation Ingredients: 1 k. large size pusit 1/2 head garlic, crushed 1 small size onion, chopped 1/2 cup vinegar 1/4 cup soy sauce 2 tbsp. pepper corns, crushed 3 pcs. bay leaf 2-3 tbsp. cooking oil 2 stalks tanglad salt Cooking procedure: To clean pusit, pull out the head and the innards will come out with it. Keep aside ink sack discard entrails. Remove the teeth and keep aside head and tentacles. Remove the membrane from the body and wash out entrails. Final wash squid and drain. Slice body into 1/2” crosswise. Cut tentacles in proportion to sliced body. In a casserole put pusit including the ink sack and the rest of ingredients, add 1 to 2 cups of water simmer for 30 minutes or more until it is soft but firm and sauce thickens. Season with salt.

Ingredient Preparation Ingredients: 1 kilo lean beef, thinly sliced into strips 1 medium size, broccoli, cut into serving pieces, stem thinly sliced 1 big can large button mushroom, cut in half 1 medium onion, chopped 1/2 head garlic, minced 1/4 cup soy sauce 1/2 cup oyster sauce 1 tbsp. lemon juice 1/4 cup cornstarch sesame oil sugar salt and pepper cooking oil Cooking procedure: Marinate beef in soy sauce, lemon juice, cornstarch and a dash of salt and pepper for 10 to 15 minutes. In a wok, heat 2 tbsp. of cooking oil and stir fry beef in batches until color change to brown and start to sizzle and set aside. In the same wok heat 1 tbsp. of cooking oil, sutee garlic and onion. Add in the broccoli stems and stir cook for 1 to 2 minutes then add in the broccoli floret and mushroom, stir cook for another 2 to 3 minutes, add in 1 cup of water, oyster sauce, sugar and beef. Stir cook for another 3 to 5 minutes or until sauce thickens, drizzle with a few drops ...

Hanoi Noodle Soup MAKES: 4 main-course servings TIME: About 1 hour 8 cups beef, chicken, or vegetable stock (to make your own, see pages 157–159) 4 star anise One 3-inch cinnamon stick 1 inch fresh ginger 1 onion, quartered (don’t bother to peel) 4 cloves 1 pound rice vermicelli 1/2 pound boneless, skinless chicken or beef (preferably sirloin, tenderloin, or round), cut into thin slices 2 tablespoons nam pla (Thai fish sauce) or soy sauce Freshly ground black pepper Salt Chopped fresh cilantro leaves for garnish Lime wedges 1 fresh jalapeño chile, seeded and minced Combine the stock, star anise, cinnamon, ginger, onion, and cloves in a large, deep saucepan or casserole over high heat. When it boils, reduce the heat to an occasional bubble and cover. Cook, undisturbed, for as little as 20 and as long as 60 minutes, depending on your available time. Strain and return to the saucepan. Soak the rice noodles in hot water to cover until soft, 15 to 30 minutes. Ri...