Ingredients:

1 pound thinly sliced beef
shirataki noodles (made from yam cakes) or cellophane noodles
7-8 shiitake mushrooms
1 block enoki mushrooms
1 medium negi
1/2 Chinese cabbage
1 yaki-dofu (grilled tofu)

For sukiyaki sauce:

1/3 cup soy sauce
3 tbsp. sake (Japanese rice wine)
5 tbsp. sugar
3/4 cup water

For dipping:
4 eggs

Procedure:

Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce. Set an electric pan or a skillet at the table. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat. As the liquid boils away, add more sukiyaki sauce. Makes 4 servings.

Ingredients:

4 thin steaks
200 grams smoked ham
80 grams mushrooms
2 hard boiled eggs
parsley
onions
1 sliced bread
50 ml. olive oil
400 ml. white wine
200 grams fine peas
200 grams carrots
salt
pepper

Procedure:

Beat the steaks until obtain very thin slices. Make the following mixture: cut into very small cubes the smoked ham, mushrooms, parsley, hard boiled eggs and the bread slice soaked in water and well squeezed, salt and pepper to taste. Mix all well. Place a good amount of this filling on the steak slice and roll it over to obtain a cylinder. Tie it with a thread. Repeat until finish ingredients. Place the beef rolls into olive oil and fry until meat is golden. Pour over the wine and simmer on a small fire for 30-40 minutes. Before the cooking is over, throw in for 10 minutes the carrots, peas and onions. When done, remove the rolls and cut the threads. Serve it hot with the assorted cooked vegetables and dry red wine.

Ingredients:

1 kg. or 2.2 lbs. lean beef, tenderloin , sirloin or round, butterfly-cut into 4 x 4 x 1/2 inch thick steaks
1/2 cup soy sauce
4 cloves garlic
1 tsp. black peppercorns, cracked
Juice from 2 lemons or limes or 10 pieces calamansi
3 tbsp. vegetable oil
1 white onion, sliced into 1/4 inch rings

Procedure:

Lightly pound beef slices to flatten meat. Marinate steaks in soy sauce, garlic, pepper and juice from lemon or lime or calamansi for at least 10 minutes. In a preheated pan with oil, sear each steak over medium heat on both sides according to desired doneness. Set aside on a serving platter and keep warm. Reduce heat and pour the marinade into the same pan. Add the onion rings and toss the mixture until the onions are translucent.Pour the cooked marinade and onions over the beef. Serve warm.

Ingredients:

1 kg cheek of beef
600 grams of beef neck; cut into squares measuring 4 cm on each side
150 grams of fresh pork breast
2 onions
1 carrot, diced
2 garlic cloves
18 pearl onions
80 grams of flour
1 bouquet garni
1 liter of tannic red wine (such as a cotes)

Procedure:

Choose an oven proof pan or dish (a crucible, for example). Place it on the stove and pour some oil in it (or some goose fat). Brown the meat and add the diced carrot, the crushed garlic cloves, the bouquet garni. Cover and leave to cook on low heat for 10 min. During this time heat the wine in a large saucepan and flame it. Once the flame has disappeared add the beef stock, salt and pepper and add a sugar cube. Add some flour to the saucepan and coat the meat well in it. Next, stir in the wine and stock mixture, check the seasoning and cook in the oven for 2 hours at 160°C (th 5a6). During this time peel the pearl onions and put them in a saucepan. Cover them with water and add some salt and pepper, as well as a tablespoon of sugar. Cover the saucepan with some waxed paper and let the water reduce until the onions start to caramelize. Set aside. Cut the pork breast into small squares and put these in some cold water. Bring the water to a boil and then cool the pork squares again in cold water. Sauté them in a frying pan along with some butter and oil. Drain and set aside.Take the dish out of the oven. Remove the bouquet garni and each piece of meat, one by one. Blend the sauce and pour it into another dish. Add the meat, the onions and the bacon cubes.Serve with fresh homemade pasta, English style potatoes or, even better, with some sauteed mushrooms (boletus mushrooms for example) and some small fried croutons.If you are feeling more adventurous, before you blend the sauce ingredients, you may add a jar of blackcurrants or 50 gr of blackcurrants (fresh or frozen). Then blend and sieve. Serve with some mashed celery or with some sauteed salsifies.

Ingredients:

4 tablespoons extra-virgin olive oil
2 garlic cloves in large dice
4 tablespoons Italian parsley, finely chopped
1 lb (500 grams) very ripe cherry tomatoes, chopped
1 lemon, sliced
salt
2 lb (900 grams) white fish (orange roughly, bass or cod)

Procedure:

Place the olive oil and garlic in a skillet large enough to receive the fish, on medium heat. As soon as the garlic starts coloring remove the garlic and let the oil cool. Add water to the pan about 1/2 inch (1 cm) deep. Add about half of the parsley, the lemon. . . . and the tomatoes. Add the fish slices, top with the rest of the parsley. Season the fish lightly with salt. Place the skillet back on the stove on medium heat and bring the water to a boil. Cook for about 10 to 15 minutes, turning the fish to cook on the both sides. Make sure the fish is only half covered by the water. Adjust salt, and add pepper if necessary. Serve warm.

Ingredients:

1 large chicken, (about 1-1/2 to 2 kilos)
3 tablespoons soy sauce
2 tablespoons calamansi or lemon juice
1/2 kg. ground pork
1/4 kf. cooked ham, chopped finely
4 pieces vienna sausage, finely chopped
1/4 cup sweet pickle relish
3 eggs
1/2 cup grated cheese
10 pieces green olives, pitted then copped
1/2 cup raisins
1-2 tablespoons tomato catsup
salt and pepper to taste
1 teaspoon monosodium glutamate
2 hard cooked eggs, quartered 1/4 cup butter

Procedure:

Debone chicken for stuffing. Marinate in soy sauce and calamanci juice. Set aside. Mix thoroughly next eleven ingredients. Fry about a tablespoon of the mixture. Correct seasonings. Stuff chicken, arrange quartered eggs in the center. Sew up opening and wrap in aluminum foil. Bake in moderate oven (350 deg. F) for 1-1/2 hour. When almost done, unwrap and continue baking until brown. Baste with butter occasionaly. Coll and slice. Arrange in a platter, serve with gravy. Serves twelve.

Gravy:

chicken liver, gizzard and heart
3/4 cup pan drippings
3 tablespoon flour
2 cups broth
salt
1/4 teaspoon pepper
1 teaspoon monosodium glutamate

Boil chicken giblets in 2-1/2 cups water. Reduce to 2 cups. Chop giblets, set aside. Heat pan drippings, blend in flour and brown slightly. Add chopped giblets, pour in broth stirring constantly. Cook until thick. Taste and correct seasoning. Serve with Stuffed Chicken.

Ingredients:

2 or 3 teaspoons pepper (I know it’s a lot, but it’s what makes this so good!)
Salt to taste
1 1/2 cups flour
Four or five hand-sized venison steaks
2 eggs
1 cup milk
1 cup vegetable oil

Procedure:

Heat oil in an iron skillet on medium heat setting.Tenderize the venison steaks with the open end of an empty glass soda bottle. Note: This could be dangerous, so if you’d prefer, it’s ok to use a regular meat tenderizing tool. When the meat’s been tenderized to about twice its starting size it’s ready to dredge. Beat the eggs and milk together, add some of the salt to this and maybe teaspoon of the pepper. To the flour add the remaining salt and pepper. Start dredging. First dip each steak in the egg/milk mixture, then into the flour, then back in the egg/milk mixture, back to the flour and then before the whole mess slides off your steak, gently lay it in the heated oil and watch it go. When blood seeps through the uncooked side, it’s time to turn it over. Cook until golden brown and crispy. When blood seeps through the uncooked side, it’s time to turn it over. Cook until golden brown and crispy.

Ingredients:

3 1/2 oz (100g) young bamboo shoots, fresh or canned
2 1/4 lb. (1 kg ) lean boneless beef
2 tsp. ginger, sliced
2 tsp. scallions, chopped
10 whole Sichuan peppercorns
1 star anise
1/2 oz (15g) rock sugar (or substitute)
4 tbsp (60 ml) vegetable oil
2 tbsp. salted fermented soybean
2 tsp. salt
3 1/2 tbsp rice wine

Procedure:

Soak the bamboo shoots in cold water and cut into small pieces. Blanch quickly in boiling water, drain, and rinse in cold water. Set aside. Cut the beef into 1 inch (3 cm ) chunks and place in a pot with cold water to cover. Bring to a boil and skim off the foam. Then add the ginger, scallion, peppercorns, and star anise. Bring back to a boil and add the sugar. Stir until it dissolves. Turn the heat to low and simmer. While the beef is cooking heat the oil until the surface ripples. Add the soybean paste and stir-fry until it turns slightly red. Add to the beef . When the beef has cooked for about one hour, add the salt, rice wine and the bamboo shoots. Stew the beef another hour until it is very tender, and serve.

Ingredients:

1/4 kg. shrimps
1 tablespoon cornstarch
1 egg white
1 chicken breast
1 tablespoon cornstarch
1 egg white
2 cloves garlic, crushed
1 onion, chopped
1/4 kg. lean pork, sliced
5 pieces chicken liver
2 tablespoon salt
1 teaspoon monosodium glutamate
2 tablespoons soy sauce
1-1/2 cup broth
1 carrot, in strips
1 head cauliflower, cut into flowerettes
4 cabbage leaves, shredded
1/4 cup chicharo or pea pod
1/2 cup kutsay
2 tablespoons cornstarch, dispersed in 1/4 cup water
1 pkg. pansit canton ( Dried Chinese noodles)

Procedure:

Peel shrimps leaving tail. Devein. Coat with cornstarch and egg white. Set aside. Slice chicken breast, coat with cornstarch. Fry garlic, onion, pork, chiken liver, shrimps and chicken meat. Season with salt, monosodium glutamate and soy sauce. Pour broth and bring to a boil. Add all the vegetables. Thicken with dispersed cornstarch. Stir canton and cook 10 minutes. Serve hot.

Ingredients:

1 whole chicken
4 tbsp cummin powder
2 tbsp coriander powder
4 tbsp ginger paste
2 tbsp garlic paste
2 tbsp onion paste
5 tbsp soya sauce
2 tbsp thick soya sauce
1 cinnamon stick
4 pcs cloves
2 pcs clove flowers
200 ml coca cola
6 tbsp corn oil
3 cups water
1 tbsp salt

Procedure:

Clean the chicken and cut into small bite sizes. Pour oil in a wok then fry the cinnamon stick, cloves and cloves flower. When it pops, put the ginger, garlic, onion paste, fry till aroma rises. Then put the cummin, coriander powder in a slow fire, fry well. After 5 minutes put the chicken in the wok and mix well. Pour 3 cups of water,1 tbsp salt and cover it. Cook till the chicken becomes tender. Put thin and thick soya sauce cook for 5 min. Lastly pour the coca cola into the gravy and serve it with plain rice.