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Filipino Lumpia (Lumpiang Shanghai)

Panlasang Pinoy•Checklist: 0/10

Ingredients Checklist(Tap to collapse)

  • 1 lb ground pork
  • 1 small onion, minced
  • 1 small carrot, minced
  • 1 tsp garlic powder
  • 2 eggs (plus 1 beaten for sealing)
  • 2 tbsp fresh parsley, chopped
  • 1 tsp sesame oil
  • Salt and pepper to taste
  • 50 pieces lumpia wrappers (thin kind)
  • Cooking oil for deep frying

Instructions(Tap to collapse)

  1. 1

    Mix ground pork, onion, carrot, garlic powder, parsley, sesame oil, salt, pepper, and 2 eggs in a bowl. Fry a small amount to taste and adjust seasoning.

  2. 2

    Lay a wrapper flat, place 1 tablespoon of filling near one edge. Fold sides over and roll tightly. Seal edge with beaten egg.

  3. 3

    Heat 2 inches of oil to 325°F. Fry in batches for 3-4 minutes until golden and cooked through (160°F internal). Drain on a rack.

Crispy Pork Belly (Siu Yuk)

CJ Eats Recipes•Checklist: 0/9

Ingredients Checklist(Tap to collapse)

  • 2.5 lb pork belly, skin-on
  • 1 tbsp kosher salt (for seasoning paste)
  • 1/2 tbsp white pepper
  • 1/2 tbsp five spice powder
  • 1/2 tbsp sugar
  • 1 tbsp Shaoxing wine
  • 1 cup kosher salt (for skin crust)
  • 1 egg white
  • 1 tbsp white vinegar

Instructions(Tap to collapse)

  1. 1

    Pat the skin-on pork belly dry. Poke holes all across the skin, piercing only the skin and fat — not the meat.

  2. 2

    Flip the pork belly over. Score the meat side with 1/2-inch deep cuts lengthwise.

  3. 3

    Mix 1 tbsp kosher salt, white pepper, five spice powder, sugar, and Shaoxing wine into a paste. Spread evenly into the cuts and crevices on the meat side. Avoid touching the skin.

  4. 4

    Place pork on foil and fold into a 'boat,' leaving the skin exposed. Refrigerate uncovered for 24 hours (48 hours recommended) to dry the skin.

  5. 5

    Mix 1 cup kosher salt with beaten egg white. Brush skin with white vinegar, then evenly layer the salt/egg mixture on the skin.

  6. 6

    Bake at 300°F for 30 minutes. Remove the salt crust and brush off excess. The skin should be softened. Poke more holes across the skin.

  7. 7

    Bake at 450°F for 30-45 minutes until the skin puffs up. Cover edges with foil if browning too fast. If needed, broil for a few minutes to finish blistering — watch carefully to avoid burning.

Vietnamese Shaking Beef

Tasty.co•Checklist: 0/13

Ingredients Checklist(Tap to collapse)

  • 1 to 1.5 pounds sirloin steak, sliced into 1-inch cubes
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 2 eggs, beaten
  • Vegetable oil for frying
  • Cooked rice, for serving
  • Chopped cilantro and sliced green onions, for garnish

Instructions(Tap to collapse)

  1. 1

    In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, garlic, ginger, black pepper, and white pepper.

  2. 2

    Add steak cubes to the marinade and toss to coat. Let marinate for 15 minutes.

  3. 3

    Heat oil in a large skillet over high heat. Add beaten eggs and scramble until set, then remove from pan.

  4. 4

    Increase heat to high and add marinated beef. Stir-fry for 2-3 minutes until browned but still tender.

  5. 5

    Return scrambled eggs to the pan and toss with the beef.

  6. 6

    Serve immediately over cooked rice, garnished with cilantro and green onions.

Pad Kra Pao (Pork & Holy Basil Stir-fry)

The Woks of Life•Checklist: 0/12

Ingredients Checklist(Tap to collapse)

  • 1/2 lb ground pork
  • 2 cloves garlic, minced
  • 3 Thai basil leaves (or holy basil)
  • 1 small onion, sliced
  • 1-2 Thai chilies, minced
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1/2 cup chicken stock
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
  • Cooked rice, for serving

Instructions(Tap to collapse)

  1. 1

    Heat oil in a wok or large skillet over high heat.

  2. 2

    Add minced garlic and stir-fry for 15 seconds until fragrant.

  3. 3

    Add ground pork and cook until browned and crumbly, about 2-3 minutes.

  4. 4

    Add onion and Thai chilies, stir-fry for 1 minute.

  5. 5

    Pour in soy sauce, fish sauce, sugar, and chicken stock. Stir well.

  6. 6

    Add basil leaves and toss quickly until wilted (about 30 seconds).

  7. 7

    Season with salt and pepper to taste.

  8. 8

    Serve immediately over steamed rice.

Dry Pot Cauliflower

Cookit Kitchen•Checklist: 0/13

Ingredients Checklist(Tap to collapse)

  • 1 head cauliflower, cut into florets
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 1 tsp ginger, minced
  • 2-3 dried red chilies
  • 1 tbsp Sichuan peppercorns
  • 1 tsp soy sauce
  • 1 tsp Shaoxing wine
  • 1/2 tsp sugar
  • 2 tbsp vegetable oil
  • 1/2 tsp sesame oil
  • 2 green onions, sliced
  • Salt to taste

Instructions(Tap to collapse)

  1. 1

    Blanch cauliflower florets in boiling salted water for 2 minutes, then drain and set aside.

  2. 2

    Heat oil in a wok or skillet over medium-high heat.

  3. 3

    Add Sichuan peppercorns and dried chilies, stir-fry for 10 seconds until fragrant.

  4. 4

    Add garlic, shallots, and ginger, stir-fry until fragrant and golden.

  5. 5

    Add cauliflower and stir-fry for 2 minutes.

  6. 6

    Add soy sauce, Shaoxing wine, and sugar. Stir well to coat.

  7. 7

    Season with salt and toss in green onions.

  8. 8

    Drizzle with sesame oil and serve hot.

Drunken Noodles (Pad Kee Mao)

Cookit Kitchen•Checklist: 0/16

Ingredients Checklist(Tap to collapse)

  • 8 oz fresh rice noodles (flat width)
  • 1/2 lb chicken thigh, sliced thin
  • 2 cups Chinese broccoli (gai lan), cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 3-4 Thai red chilies, minced
  • 1/4 cup holy basil leaves
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 2 tbsp vegetable oil
  • 1/2 cup chicken stock
  • Salt to taste
  • Optional: shrimp or tofu

Instructions(Tap to collapse)

  1. 1

    Soak rice noodles in hot water for 5-10 minutes until soft but still chewy. Drain and set aside.

  2. 2

    Heat oil in a wok or large skillet over high heat.

  3. 3

    Add minced garlic, shallots, and chilies. Stir-fry for 15 seconds until fragrant.

  4. 4

    Add chicken and stir-fry until just cooked through, about 2-3 minutes.

  5. 5

    Add Chinese broccoli and stir-fry for 1 minute.

  6. 6

    Add chicken stock and bring to a simmer.

  7. 7

    Add drained noodles, soy sauces, oyster sauce, sugar, and white pepper.

  8. 8

    Toss everything together and cook for 1-2 minutes until sauce thickens and coats the noodles.

  9. 9

    Add holy basil leaves and toss until wilted.

  10. 10

    Taste and adjust seasoning with salt if needed.

  11. 11

    Serve immediately, garnished with extra basil if desired.