Spoon N' Fork

Homemade Tikka Masala Sauce

Recipe:
2 tablespoon coconut oil
1 large onion, minced
5 garlic cloves, minced
1⁄2 teaspoon salt
2 tablespoon garam masala
1 tablespoon fresh grated ginger
1 red jalapeño pepper, seeded and minced
3 cups roasted crushed tomatoes

Steps:
Melt oil in a large pot over medium heat. Add the onion and saute until just golden, about 10 minutes.
Add the garlic, salt, garam masala and ginger; cook 2 minutes, until fragrant.
Stir minced jalapeño peppers and cook 3 minutes.
Add tomatoes and bring to a simmer. Cook, stirring frequently, until thickened about 8-10 minutes.

Creamy Indian Butter Chicken Delight

Ingredients:

For the Chicken Marinade:

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup yogurt
1 tablespoon lemon juice
1 teaspoon turmeric powder
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
Salt to taste
For the Sauce:

2 tablespoons butter
1 large onion, finely chopped
2 teaspoons minced garlic
2 teaspoons grated ginger
1 can (14 ounces) crushed tomatoes
1 tablespoon tomato paste
1 tablespoon sugar
2 teaspoons Kashmiri chili powder (for color and mild flavor)
1 teaspoon garam masala
1 cup cream
Salt and pepper to taste
Fresh cilantro, chopped, for garnish

Instructions:

Marinate the Chicken:

In a bowl, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, and salt. Add the chicken pieces and coat them well with the marinade. Let it sit for at least 1 hour, preferably overnight in the refrigerator.
Cook the Chicken:

Heat a grill pan or skillet over medium-high heat. Place the marinated chicken pieces and cook until they are charred and fully cooked. Set aside.
Prepare the Sauce:

In a large pan, melt the butter. Add the chopped onions and sauté until they are soft and golden.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the crushed tomatoes, tomato paste, sugar, Kashmiri chili powder, and garam masala. Let the sauce simmer for about 10-15 minutes until it thickens slightly.
Add the cooked chicken pieces to the sauce and let them simmer together for another 5-10 minutes, allowing the chicken to absorb the flavors.
Lower the heat and stir in the cream, cooking just until heated through. Adjust the seasoning with salt and pepper.
Serve:

Serve the butter chicken hot, garnished with chopped cilantro.
Accompany with steamed basmati rice, naan, or roti for a complete meal.

Baked Apple Fritters
Ingredients:
For the Fritters:
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 medium apples, peeled, cored, and diced

For the Glaze:
1 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
In another bowl, mix together milk, eggs, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apples.
Drop spoonfuls of the batter onto the prepared baking sheet, leaving space between each fritter.
Bake for 15-18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
While the fritters are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Once the fritters are done, let them cool for a few minutes before drizzling with the glaze.

Buttermilk Chicken Tenders
Ingredients:
2 lbs chicken tenderloins
Oil for frying (canola, vegetable, or olive oil)
Marinade:
1 cup buttermilk
1 teaspoon salt
1/4 teaspoon ground black pepper
Breading:
1 cup all-purpose flour, measured then sifted
1 cup panko crumbs
1 1/4 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons parsley flakes
1 teaspoon ground paprika
1 teaspoon cornstarch
Dipping Sauce:
Honey mustard sauce
Chick-fil-a sauce (optional)
Directions:
Marinate the chicken: In a deep bowl, combine buttermilk, salt, and pepper. Add the chicken tenders to the marinade and let them marinate for at least 1 hour or overnight in the refrigerator.
Prepare the breading: In a deep dish, combine all the ingredients for the breading.
Bread the chicken: Remove the chicken tenders from the marinade, allowing excess marinade to drip off. Generously dredge each tender in the breading mixture.
Fry the chicken: In a deep skillet, heat oil to 350°F (about 3 inches deep). Fry the chicken tenders for 6-8 minutes, flipping halfway through, until all sides are crispy and golden.
Serve: Enjoy the chicken tenders with your desired dippin sauce.

Delicious Pho Recipe

Ingredients:
Broth:
• 4 pounds beef bones (marrow and knuckle bones)
• 1 large onion, halved
• 1 piece ginger (4 inches), halved
• 5-6 star anise
• 3-4 cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1/4 cup fish sauce
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 pound beef brisket
• 1 pound beef chuck
• 12 cups water
Soup:
• 1 pound beef sirloin or flank steak, thinly sliced
• 1 pound rice noodles (bánh phở)
• Fresh herbs (cilantro, Thai basil, mint)
• Bean sprouts
• Lime wedges
• Thinly sliced onion
• Sliced green onions
• Jalapeño or bird's eye chili, sliced
• Hoisin sauce (optional)
• Sriracha sauce (optional)

Directions:
1. Prepare the Broth:
• Preheat your oven to 450°F (230°C). Place the beef bones on a baking sheet and roast for 20-30 minutes until they are brown.
• In a large stockpot, bring 12 cups of water to a boil. Add the roasted bones and let boil for 10 minutes. Drain and rinse the bones to remove impurities.
• Add the cleaned bones back to the pot with 12 cups of fresh water. Add the onion, ginger, star anise, cloves, cinnamon stick, coriander seeds, fennel seeds, fish sauce, sugar, salt, beef brisket, and beef chuck.
• Bring to a boil, then reduce heat to a gentle simmer. Skim any foam and impurities from the surface.
• Simmer uncovered for at least 6-8 hours, adding water as needed to keep the bones submerged. For a clearer broth, you can simmer for up to 12 hours.
2. Strain and Store the Broth:
• Remove the beef brisket and chuck after 2-3 hours of simmering and set aside to cool. Slice thinly when cool.
• Strain the broth through a fine-mesh sieve or cheesecloth to remove solids. Discard the solids and keep the broth warm.
3. Prepare the Noodles and Toppings:
• Cook the rice noodles according to the package instructions. Drain and set aside.
• Arrange the fresh herbs, bean sprouts, lime wedges, sliced onion, sliced green onions, and chili on a platter.
4. Assemble the Pho:
• Place a portion of cooked noodles into each bowl.
• Top with slices of raw beef sirloin or flank steak, cooked brisket, and chuck.
• Ladle the hot broth over the meat and noodles. The hot broth will cook the thin slices of raw beef.
• Serve with the platter of fresh herbs, bean sprouts, lime wedges, sliced onion, sliced green onions, and chili on the side. Add hoisin sauce and sriracha to taste.

Steak in Creamy Cajun Shrimp Sauce (Surf and Turf)

ingredients

2 tablespoons oil
1 pound steak (such as strip loin, rib eye, etc.)
cajun seasoning to taste
2 tablespoons butter
8 ounces shrimp, peeled and deviened
4 cloves garlic, chopped
1/4 cup chicken broth (or dry white wine)
1 cup heavy cream
2 teaspoons dijon mustard
1 tablespoon cajun seasoning (or to taste)
1/4 cup parmigiano reggiano (parmesan
cheese), grated
1 tablespoon lemon juice
1 tablespoon parsley, chopped

directions

1. Heat the oil in a large skillet over medium-high heat, add the steaks, seasoned with
cajun seasoning to taste, and sear until lightly browned on both sides and cooked to
the desired level of doneness, before setting aside.
2. Reduce the heat to medium, add the butter and let it melt before adding the shrimp
and cooking until just pink on both sides, about 1-2 minutes per side, and set aside.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the broth and deglaze the pan by scraping up any brown bits from the bottom
with a wooden spoon as the broth sizzles.
5. Add the cream, mix in the dijon mustard and cajun seasoning, bring to a boil and
let simmer for a minute.
6. Mix in the cheese and let it melt into the sauce.
7. Mix in the lemon juice, parsley and shrimp and serve over the steaks!

Chicken Marsala

Ingredients
2 large chicken breasts, cut in half horizontally to form 4 pieces
¼ cup all-purpose flour
1 tsp salt
½ tsp garlic powder
½ tsp pepper
2 tbsp olive oil
3 tbsp butter, divided
8 oz cremini mushrooms, sliced
¼ cup diced onion
2 tsp minced garlic
⅔ cup dry Marsala wine
¾ cup chicken broth
⅔ cup heavy cream
2 tbsp parsley, chopped
Instructions
Prepare the Chicken:

Mix flour, salt, garlic powder, and pepper in a shallow dish.
Dredge each chicken piece in the flour mixture, shaking off any excess.
Cook the Chicken:

Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
Add chicken and cook for 4-5 minutes on each side, until golden and cooked through. Remove and set aside.
Cook the Vegetables:

In the same skillet, add 1 tbsp butter. Add mushrooms, onion, and garlic. Cook for about 5-7 minutes, until softened.
Make the Sauce:

Pour in Marsala wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
Add chicken broth and simmer for another 2 minutes.
Stir in heavy cream and simmer for 5 minutes, until the sauce thickens slightly.

🍍🍰PINEAPPLE CAKE🍍🍰
Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 cup canned crushed pineapple, undrained
3 large eggs
1 teaspoon vanilla extract For the Pineapple Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup canned crushed pineapple, drained Optional Garnish:
Fresh pineapple slices
Maraschino cherries
Toasted coconut flakes

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and flouring them or lining them with parchment paper.
Prepare the Pineapple Cake Batter:
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter, vegetable oil, crushed pineapple (with juice), eggs, and vanilla extract to the dry ingredients.
Beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
Bake the Cake Layers:
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Pineapple Cream Cheese Frosting:
In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, beating until smooth and fluffy.
Mix in the vanilla extract and drained crushed pineapple until well incorporated.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a layer of pineapple cream cheese frosting over the top.
Repeat with the remaining cake layers and frosting, stacking them on top of each other.
Frost the Cake:
Frost the top and sides of the cake with the remaining pineapple cream cheese frosting, smoothing it out with a spatula for an even finish.
Optional Garnish:
Add fresh pineapple slices, maraschino cherries, and toasted coconut flakes on top of the cake for a tropical flair.
Serve and Enjoy!

CRISPY FRIED CHICKEN
Ingredients:
2 cups all-purpose flour
2 teaspoons of black pepper
2 teaspoons of paprika
4 teaspoons of garlic salt
½ teaspoon poultry seasoning mix
1 cup buttermilk
2 beaten eggs

Instructions:
In a bowl, mix the beaten eggs with the buttermilk
In another bowl, combine the flour, poultry seasoning, garlic salt, paprika and black pepper, then place in a large ziploc bag

Place the chicken pieces in the bag and shake the bag to coat all the pieces
Remove the chicken and dip each piece in the egg mixture

Dip each piece of hicken into flour mixture one more time, shaking off excess.
Heat the oil in a heavy-bottomed skillet to 375°

Brown the chicken on each side then reduce the heat in the pan.
Allow the chicken to continue cooking for 20 to 30 minutes, depending on the size.

The internal temperature of the chicken should reach 165° before serving.

🌮BIRRIA TACOS🌮
Ingredients:
2 lbs beef chuck roast or brisket, cut into 1-inch cubes
1 white onion, roughly chopped
5 garlic cloves
2 bay leaves
1 tbsp cumin
1 tbsp oregano
1 tbsp chili powder
1 cinnamon stick
Salt and pepper to taste
Beef broth or water
Corn or flour tortillas
Instructions:
Season the beef cubes with salt, pepper, cumin, oregano, chili powder, garlic, onion and bay leaves. Add just enough beef broth or water to cover the meat.
Bring to a boil then reduce heat and simmer for 2-3 hours until beef is very tender.
Remove meat from liquid and shred with two forks. Reserve liquid.
Dip tortillas in the hot beef liquid to soften. Fill with shredded beef and any other desired taco toppings.
Optionally, dip assembled tacos in the beef liquid before serving for extra flavor.

BEEF PEPPER STEAK

Ingredients:
1.5 lbs flank steak, thinly sliced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon brown sugar
2 tablespoons vegetable oil
1 onion, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
Salt and black pepper to taste
2 green onions, sliced (for garnish)

Directions:
1. In a bowl, mix soy sauce, oyster sauce, cornstarch, and brown sugar. Add sliced flank steak, ensuring it's well-coated. Marinate for at least 15 minutes.
2. Heat vegetable oil in a wok or skillet over high heat. Add marinated beef and stir-fry until browned. Remove beef from the pan and set aside.
3. In the same pan, add a bit more oil if needed. Sauté onions, bell peppers, garlic, and ginger until vegetables are tender yet crisp.
4. Return the cooked beef to the pan, toss everything together, and season with salt and black pepper.
5. Garnish with sliced green onions before serving

Sauteed Green Beans with Ground Beef

Ingredients:
1 lb green beans, trimmed and halved
1/2 lb ground beef
2 cloves garlic, minced
1 small onion, finely chopped
1 tablespoon olive oil
Salt and pepper, to taste
Crushed red pepper flakes, for a hint of heat (optional)
Soy sauce or Worcestershire sauce, for flavor (optional)
Directions:
In a large skillet, heat olive oil over medium heat.
Add minced garlic and chopped onion to the skillet and sauté until fragrant and translucent.
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through.
Season ground beef with salt, pepper, and crushed red pepper flakes (if using) for a hint of heat.
Add trimmed and halved green beans to the skillet with the cooked ground beef.
Stir well to combine, then cover the skillet and cook for 5-7 minutes, stirring occasionally, until the green beans are tender-crisp.
Taste and adjust seasoning as needed, adding a splash of soy sauce or Worcestershire sauce for extra flavor if desired.
Once the green beans are cooked to your liking, remove the skillet from heat.
Serve it hot as a main dish or side.

MONGOLIAN PORK LOIN

Ingredients
* 1/2kg pork tenderloin
* a pinch of black pepper
* a pinch of salt
* 2 tablespoons cornstarch
* 2 tablespoons cooking oil
* a thumb ginger
* 3 cloves garlic
* 1 big onion
* 1 medium red bell pepper
* 1 bunch onion leaves
For the sauce
* 3 tablespoons soy sauce
* 2 tablespoons oyster sauce
* 2 tablespoons sugar
* 1 cup water
* 1 tablespoons cornstarch
* 1 teaspoon sesame oil

Crispy Chicken Schnitzel

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs, preferably panko for extra crispiness
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
Lemon wedges, for serving
Fresh parsley, chopped (for garnish)
Vegetable oil, for frying

🍍Hawaiian Fried Rice🍍
Ingredients
1 tablespoon canola oil
2 eggs, beaten
5 strips bacon
1 red bell pepper, seeded, cored, and chopped
1 cup frozen green peas, thawed
1 ½ cups diced ham
5 cups steamed rice (Jasmine)
1 can (20 ounces) pineapple chunks, drained well
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons green onions, chopped
salt and pepper to taste

Instructions
1.In a large wok or nonstick skillet on medium heat, heat oil. Add beaten eggs and cook, stirring occasionally, until set but still wet. Remove from pan and keep warm.
2.Wipe down wok as needed. Add bacon and cook until browned and crisp. Remove from pan and drain on paper towels. Set aside.
3.In the pan, add onions and bell peppers and cook in the bacon drippings until softened.
4.Add green peas and ham. Cook for about 3 to 4 minutes, stirring frequently until heated through.
5.Add rice, soy sauce, and sesame oil. Cook, spreading the rice on the entire cooking surface of the pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until rice is heated through.
6.Add scrambled eggs, bacon, and pineapples. Cook, stirring regularly, for about 2 to 3 minutes or until heated through and well-distributed.
7.Season with salt and pepper. Garnish with green onions. Serve hot.

PICHI PICHI (Cassava dessert)
Ingredients
2 cups grated cassava - no need to squeeze out liquids
¾ cup sugar
1 ¾ cups water
2 teaspoons baking soda solution - (SEE NOTE 2) or 1 tsp lye water
FOR COATING AND TOPPING
1 cup coconut - grated
1 cup grated cheese - optional

Instructions
1.In a deep bowl, combine all ingredients together and mix thoroughly.
2.Fill individual cup molds about three-quarter full or a bit more but leave some space because it can rise a bit while steaming.
3.Arrange the filled molds in a steamer and steam for about 20-30 minutes or until they become translucent.
4.Let them cool down completely so it is easier to remove from the molds, or place them in the fridge to shorten the cooling time.
5.Roll each Pichi Pichi in grated coconut or grated cheese.

Notes
NOTE 1: If using fresh (not frozen) cassava, place grated cassava in a cheesecloth and squeeze out the liquids. Use 2 cups of water instead of 1 ¾ in the recipe above.
NOTE 2: To make the baking soda solution: ¼ teaspoon of baking soda dissolved in 1 cup of water then boil the mixture for 5 minutes.
NOTE 3: You may also add some flavoring by adding drops of buko-pandan or ube extract. If you opt to have it all natural, boil some pandan leaves in water and substitute that with the water in the recipe.

MINATAMIS NA SAGING (Plantain Bananas in Syrup)

Ingredients
6 pieces plantain banana (Saging na Saba) - each one cut into 3 parts diagonally
1 cup brown sugar
1 ½ cup water
1 teaspoon vanilla extract (optional)
¼ teaspoon salt (optional)
1 cup cooked tapioca pearls (sago) (optional)
1 can evaporated milk (optional)

Instructions
1.In a saucepan, heat water until it boils. Add sugar and salt, stirring continuously until completely dissolved.
2.Add vanilla extract. Bring to boil then lower heat to medium. Let it simmer for 10 minutes.
3.Add the plantain bananas and cover. Continue cooking for another 10 minutes until bananas are tender and syrup has thickened.
4.Add the tapioca pearls before and remove from heat. Let it cool down to room temperature or chill before serving.
5.Add ice (cubes or crushed) and evaporated milk to each serving.

BIKO RECIPE (Sticky Rice Cake)
Ingredients:

TO COOK RICE
2 cups glutinous rice - washed and drained
1 cup canned coconut milk
1 cup water
2 pieces pandan leaves

LATIK SYRUP
2 cups canned coconut milk
1 cup dark brown sugar
1 teaspoon vanilla (optional)
vegetable or coconut oil - for greasing the pan

Instructions
1.Generously grease an 8x8-inch square baking pan and set aside.
2.In a large pot over medium heat, mix together the 1 cup coconut milk and 1cup water. Add the glutinous rice and pandan leaves. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point.
3.While waiting, prepare the latik syrup by combining the 2 cups coconut milk and 1 cup dark brown sugar on a large pan or pot. Cook over medium heat while constantly stirring until the liquid thickens into a camarel.
4.Scoop and reserve ½ cup of the latik syrup for the topping later. Add the cooked rice without the pandan leaves to tha pan with the remaining latik syrup. Gently fold the sticky rice and the syrup until completely coated. Cook while stirring from time to time until the rice completely absorbs the syrup and the rice is fully cooked.
5.Transfer the rice into the greased pan and spread out evenly. Pour the reserved latik syrup on spread evenly on top of the rice. Bake in a preheated oven at 350°F/180°C for 20-30 minutes or until the latik is reduced and becomes bubbly.
6.Remove from oven and let it cool down. Cut into squares and serve.

GARLIC CHICKEN WITH ZUCCHINI NOODLES
For Sauce
2 tbsp oyster sauce
1 tbsp soy sauce
1/4 cup chicken stock
1 tsp cornstarch
For Stir Fry
3 tbsp cooking oil
3 cloves garlic, chopped
1 oz ginger, chopped
1 red chili, sliced
3 green onions, chopped
white & black sesame seeds
Cook Mode Prevent your screen from going dark
INSTRUCTIONS
1.Cut ends off zucchinis and place it on a spiralizer. Rotate spiralizer to create zoodles (zucchini noodles). Place zoodles on a strainer lined with small baking pan or bowl and sprinkle a pinch of salt. Toss zoodles with salt and let them sweat for 5 minutes.
2.Combine chicken, oyster sauce, rice wine and black pepper in a mixing bowl and let chicken marinate for 10 minutes.
3.Combine all ingredients for sauce in a small mixing bowl and set aside.
4.Now, back to zoodles. Place zoodles on a paper towel and tap with extra paper towel to get rid of excess moisture. Do not rinse them. Set aside.
5.Heat a large skillet (I’m using cast iron pan) over medium high heat and add 1 tbsp cooking oil. Add marinated chicken. Cook chicken until fully cooked, about 6 minutes. Turn off heat and remove from skillet and set aside.
6.Turn heat back to medium high, add remaining 2 tbsp cooking oil, garlic, ginger, chili and green onions. Sauté everything together until you can smell aroma, about 1 minute. Add sauce mixture (make sure to give a stir right before use because cornstarch always sink down.) and bring it to simmer.
7.Now, toss noodles with sauce. When it’s all coated with sauce evenly, add chicken back to skillet and toss everything one last time. Sprinkle some sesame seeds for garnish. Enjoy!

LECHE FLAN (CREME CARAMEL/PURIN)
For the caramel
1/4 cup sugar
1 Tbsp water
For the Custard
1 1/2 cup half and half or whole milk
1/2 cup sugar
3 eggs
1 vanilla beans, or 1 tsp vanilla extract

INSTRUCTIONS
1.Preheat the oven 300 degrees. Prepare around 2 to 3 cups of boiling water.
2.Combine 1/4 cups sugar and 1 Tablespoon of water for caramel in a sauce pan. Do not stir, just place on a stove over high heat. About 4 to 5 minutes later, the sugar mixture should start boiling. Let the mixture keep boiling over high heat, then it will start turning into brown amber color. Swirl the pot slowly as needed to even it out. The whole process will take form 8 to 10 minutes.
3.Immediately, pour the caramel into 4, 7 oz (200ml) ramekins equally. Swirl the ramekins immediately as soon as you pour the caramel to spread evenly as you go. You need to move quickly, other wise the caramel will harden. Pour, swirl, pour, swirl. Set the ramekins aside.
Into another sauce pan, pour half and half and 1/2 cup sugar. Stir and place on a stove over medium heat. We are trying to warm the half and half and melt the sugar all the way. Make sure the half and half is not boil, just hot and steamy. Stir occasionally as needed. Set aside.
4.Crack eggs into a medium size mixing bowl. Cut vanilla bean half into lengthwise and scrape out the seeds. Add into the egg and beat the eggs with vanilla gently so the eggs won’t create too much foam.
5.Now, we are going to slowly add still-warm half and half mixture into eggs while you are whisking the eggs. Now, strain the custard mixture through a fine strainer, just to ensure that it doesn’t have any clumps.
6.Pour the custard mixture into the prepared ramekins equally. Cover each ramekins with aluminum foil and place in a 9×13 baking dish. Pour boiling water into the baking dish, it should come to about 1/3 to 1/2 way up of the ramekins. Carefully place into the preheated oven and cook for 40 minutes.
7.Remove from the oven, and remove the ramekins from the baking dish. Let it cool on the kitchen counter for 30 minutes to 1 hour then place into a refrigerator for at least 3 hours to over night.
8.When you’re ready to serve, place a ramekin in a shallow dish with boiling water, this way the caramel will melt so it will come out form the ramekin easily. Run a butter knife or any thin knife around the edge and invert onto a large rimmed serving plate. Enjoy!

NO BAKE PINEAPPLE CREAM DESSERT
Ingredients
FILLING
8 oz softened cream cheese
8 oz tub whipped topping
14-16 oz large can crushed pineapple, drained
3/4 cup confectioner’s sugar
1/2 cup pineapple chunks
1/2 cup shredded coconut for topping.
CRUST
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter melted
Instructions
For crust: Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well. Press into a 8 x 8- or 9 x 9-inch pan.
Filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth.
Beat in the tub of whipped topping. Then fold in the drained pineapple.
Spread filling on top of crust. Top with pineapple chunks and sprinkle with coconut.
Chill very well—at least 4 hours, preferably overnight

GENERAL TSO'S CHICKEN
Ingredients
Breading:
4 chicken breasts (cubed)
1 cup all-purpose flour (or cornstarch)
1 tsp paprika
2 tsp garlic salt
Sauce:
1 1/4 cup sugar
1 cup water
1 cup white distilled vinegar
1 tsp salt
6 Tbsp soy sauce
1 tsp red chili pepper flakes (optional)

Instructions:
Coat the chicken pieces in the breading and fry in 3/4 cup of oil. Cook in batches.
Combine the sauce ingredients and pour over all the fried chicken pieces.
Bring to a boil and then simmer uncovered for 12 minutes or until sauce thickens.

Notes:
Quick Meat Tenderizer: Add 1 tsp of baking soda and 2 tsp of vinegar to the chicken and allow to sit for 10 minutes. Then proceed with the recipe. This tenderizes the meat!

Crockpot Instructions: Transfer the fried chicken to a crockpot and pour the sauce over. Cook on low for 6-8 hours or on High for 4 hours.

Oven-Baked Instructions: Place the fried chicken into a baking dish and pour the sauce over. Bake at 350°F for 45 minutes.

Handy Tip: Place a colander of broccoli florets right on top of the pot when simmering the chicken in sauce. You'll have steamed broccoli in 7 minutes to serve as a side!

Spicy: Add 1 teaspoon of red chili flakes for an extra kick. Spices like fresh ginger or garlic can enhance the flavors too.

PORK and MUSHROOM STIR FRY
Ingredients:
200 g pork butt or tenderloin , thinly sliced

Marinade:
1/4 tsp. salt , optional (you can skip this for a less salted dish)
1/2 tbsp. cooking wine
1/2 tbsp. oyster sauce
2 tbsp. water or chicken stock
1/4 tsp. white pepper
3 tsp. cornstarch
1/2 tbsp. vegetable oil
Stir fry
cooking oil as needed
1/2 thumb ginger ,skin removed and sliced
1 garlic cloves ,sliced
10 fresh shiitake mushrooms ,remove the roots and sliced
4 scallions ,cut into small sections white part and green part separated
1/2 tbsp. oyster sauce
1/2 tbsp. light soy sauce
1 tsp. sesame oil , optional

Instructions:
Thinly slice the pork. Add salt (or skip the salt if you want a less salted dish), Shaoxing wine, oyster sauce, and white pepper. Mix well.
Add water or stock in. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed, then add cornstarch. Set aside for 15minutes. Mix in around 1/2 tablespoon of vegetable cooking just before frying.
Heat your wok or pan first. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 3-5 seconds and then quickly fry them until turns pale. Transfer out immediately.
Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place shiitake mushroom in, add oyster sauce and light soy sauce. Fry for around 30 seconds until the shiitake mushrooms are just cooked.
Return pork and add scallion sections, drizzle sesame oil. Quickly mix well and transfer out. Serve hot!
Notes:
You can use either pork tenderloin or pork butt for this recipe. For a better texture, I recommend pork butt which is the best part for stir-frying in my mind. If you prefer a better shape of the dish, pork tenderloin is a better choice.

SHRIMP AND CHICKEN STIR FRY

Ingredients:

2-crowns of broccoli
1-cup shredded carrots
1/2 sm. onion sliced thin
12oz.Bag Bean sprouts
3 gloves Garlic
2 stalks of celery
2 cups chopped mushrooms
12 lg.shrimp
1 1/2 cups of roasted chicken breast
3/4 Kikkoman Stir fry sauce

Directions:

brown onions,then add garlic cook another 2-3 minutes add broccoli, cook 2 more min then add about 2-3 tblsp water and cover and cook until tender stirring often.

Add carrots, celery, and mushrooms and cooking until tender. Remove and place in bowl to set aside. Add shrimp to pan and cook until pink, stirring often, remove and add to bowl with veg. mixture, add cooked chicken to pan to heat thru, then add bean sprouts, after 2 min. add veg.mixture and then slowly add stir fry sauce.