Cooker’s Pot

You’ll Need:

1/2 stalk green onion, cut into 1/2″ strips

Burger:

400 grams chicken meat, chopped or ground
100 grams onion, chopped
2 tbsp flour

Sauce:

1 can (140 g) DEL MONTE Filipino Style Tomato Sauce
1/2 tsp ginger, grated
4 cloves garlic, minced (1 tbsp)
1/8 tsp pepper
2 tbsp soy sauce
1 tsp calamansi juice
1-1/2 tbsp brown sugar

Procedure:

1 COMBINE ingredients for sauce. Set aside. 2 COMBINE ingredients for burger with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well. Divide into 8 then shape into patties. Brush with sauce. Grill in pan with 3 tbsp oil while basting with sauce until just cooked. Simmer remaining sauce for 1 minute. Pour over burgers. Top with green onions.

You’ll Need:

7 oz japanese buckwheat noodles
1 (up to eight)
1 tb grated fresh ginger
3 scallions — thinly sliced
1/2 ts anchovy paste — or to
1 taste
1/2 c soy sauce
1/2 c mirin or dry sherry
2 tb rice vinegar
1 pn sugar
1 pn salt
1/4 c finely julienned carrot
1 sheet nori

Procedure:

Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy.

You’ll Need:

4 lg chicken breasts
1/2 c packed brown sugar
1/2 c water
1/2 c soy sauce
1/2 c cooking sherry
2 tb cooling oil
2 ts vinegar
1 ts ground ginger
1 clove garlic,minced
1 cn pineapple or 1 fresh
-pineapple (pre; ferred)

Procedure:

Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and ginger in a bowl for marinade. Pour marinade over chicken. Let sit at least one hour. Drain and reserve marinade. Prepare fresh pineapple into spears or drain canned pineapple chunks and string in sticks. Grill chicken on medium coals for 25 to 30 minutes, turning and basting often with reserved marinade. You may bake chicken in oven on 400 degrees. Baste often until browned lightly, about 30 minutes or until tender. Grill pineapple about last 10 minutes, basting with marinade. Serve pineapple with chicken over rice or potatoes.

You’ll Need:

1/2 c extra virgin olive oil
1/2 c canola oil
4 cloves garlic — peeled and
1 crushed
4 tb balsamic vinegar
8 sprigs fresh thyme
8 sprigs fresh oregano
18 lg shiitake mushroom caps
6 generous handfuls of mixed
1 greens
1 salt and freshly ground
1 pepper

Procedure:

In a shallow bowl, mix together oils, garlic and 2 tablespoons of vinegar. Crush the herbs gently between fingers to release flavor, and add to marinade. Marinate for 1 hour. Heat grill to medium. Lightly salt and pepper mushrooms and grill them gill side down for 2 to 3 minutes more. Strain marinade and add the remaining vinegar. Season to taste. Add mixeed greens and mushrooms, toss lightly to coat and serve immediately.

You’ll Need:

Dough:
170 mL water
200 g strong flour

Filling:
200 g ground pork
Cabbage
Nira*: can be substituted by leek or green onion

Leek or Green onion
Garlic
Ginger
Sake*
Soya sauce, salt, and pepper
Sesame oil

Dipping Sauce:
Soya sauce
Vinegar

Procedure:

Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe. Put a wet towel over the dough, and let it stand for several minutes. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge. Filling: Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well. Making and frying the Gyoza: Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image. Put the gyoza on the table as shown in the image. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

You’ll Need:

3 lightly beaten eggs
3/4 c cornstarch
4 boneless skinless chicken
-breast ha
(about 1 lb. total); cut
-into strips
1/3 c cooking oil
4 c fresh bean sprouts
1 sm cucumber
1/3 c thinly sliced radishes
3 tb sliced green onions
Toasted sesame seeds
Finely chopped red sweet
-pepper
Hot cooked spaghetti or
-linguine; optional
AMAZU SAUCE
1/4 c soy sauce
1/4 c sugar
1/4 c rice or white vinegar
1 tb toasted sesame oil

Procedure:

Combine eggs and cornstarch. Dip the chicken into mixture, coating well. In a large skillet, hear oil over medium-high heat. Add chicken, half at a time; cook 5 minutes or until browned. Drain; keep warm. Cook bean sprouts in a large amount of boiling water for 3 minutes; drain. Use a vegetable peeler to slice cucumber into long thin strips. Toss together bean sprouts, cucumber, radishes, and green onions; arrange chicken on top. Drizzle with Amazu Sauce. Garnish with sesame seeds and red pepper. Serve over cooked pasta, if desired.

You’ll Need:

2 tbsp. sesame seed
2 tbsp. slivered almonds
1/2 head cabbage, thinly
-sliced
2 green onions with tops,
-chopped
1 pkg. ramen noodles, broken
-and uncooked
1 chicken breast, boiled and
-chopped

Dressing:
1/2 cup vegetable oil
3 Tbsp. vinegar
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
Mix all ingredients together and pour over salad mixture; toss lightly.
Chill overnight

Procedure:

Toast sesame seed and almonds in oven until light brown. Combine with remaining ingredients.

You’ll Need:

1 sm carrot; peeled and thinly
1 sliced or shredded
2 tb mirin
2 tb vinegar or cider vinegar
1 tb soy sauce
1 ts dark sesame oil
1/2 sm onion; chopped
1 tb prepared mustard
1 tb grated fresh ginger; (-1/2-inch piece)

Procedure:

Place all ingredients in a blender or food processor and blend until smooth. Keep covered in the refrigerator for up to 10 days. Yield: about 1 cup. Per serving: 113 Calories (kcal); 5g Total Fat; (41% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 1243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

You’ll Need:

8 chicken thighs; (2 pounds)
2 garlic cloves; crushed in
-garlic
– press
2 ts grated peeled fresh
-gingerroot
2 tb reduced-sodium soy sauce
1/2 c low-sodium chicken broth
1 bn scallions; thinly sliced

Procedure:

1. Sprinkle chicken with pepper. Heat large nonstick skillet over medium-high heat. Cook thighs, skin side down, 12 minutes. Turn and cook 10 minutes. Discard all but 1 teaspoon of fat. Add garlic and ginger and cook 15 seconds. Stir in soy sauce and broth. Cover and bring to a boil, reduce heat and simmer 10 minutes, until chicken is cooked through.
2. Remove chicken to platter. Add onions to sauce and cook 1 minute. Pour sauce over chicken.

You’ll Need:

750 g cutlets of gemfish, kingfish
1 jewfish, tuna or nortas
1 ocean trout
4 tb plum or rice vinegar
2 tb soy sauce
2 tb mirin wine
3 ts sugar
1 1/2 c shredded white radish,
1 soaked in water
1/2 sheet nori, cut in thin
1 strips
1 lebanese cucumber halved,
1 seeded and sliced

Procedure:

Marinate fish cutlets in combined vinegar, soy sauce, mirin wine and sugar. Place in refrigerator for 1 hour. Remove cutlets from mari- nade and grill or barbecue, using medium heat, for 3 to 4 minutes on each side or until flesh flakes. Brush cutlets with marinade during cooking. Heat remaining marinade to boiling point. Drain radish and mix with nori. Arrange cutlets on a plate with radish, nori and cucumber. Just before serving, spoon heated marinade over cutlets.