Type what you have

Ingredients

• ✓ oil
• pork belly
• garlic
• bay leaf
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to cover. Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes.
3. 3 Drain and let sit at room temperature until pork has air-dried.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes.
6. 6 Remove fried pork with a slotted spoon and drain on a paper towel-lined plate.

By lanrover

Ingredients

• ✓ oil
• lumpia wrapper
• ground beef
• ground pork
• onion
• green bell pepper
• carrot

Instructions

1. 1 Thaw lumpia wrappers if frozen. Lay several wrappers on a clean, dry surface and cover with a damp towel to prevent wrappers from drying out.
2. 2 Mix beef, pork, onion, green pepper, and carrot together in a medium bowl. Place about 2 tablespoons of meat mixture along center of wrapper. Do not overstuff wrappers or they will burn before meat is cooked. Fold one edge of wrapper over filling. Fold outer edges in slightly, then roll into a closed cylinder. Wet finger with water and moisten outer edge to seal. Repeat with remaining wrappers and filling, keeping finished lumpia covered to prevent drying.
3. 3 Heat oil in a 9-inch skillet on medium to medium-high heat until oil reaches 365 to 375 degrees F (170 to 175 degrees C). Fry 3 to 4 lumpia at a time, turning in oil until nicely browned, about 2 to 3 minutes per side. Drain on paper towels.
4. 4 Cut each lumpia into thirds for parties, and serve with banana ketchup, if you like.

By Jen

Ingredients

• ✓ oil
• garlic
• ground beef
• water
• black pepper
• red potato
• carrot
• soy sauce
• raisin
• tomato sauce
• salt
• orange bell pepper
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. 3 Add beef and 1/2 cup water; cook and stir until browned and crumbly, 5 to 7 minutes. Season with black pepper and add more water as needed; do not let beef dry out.
4. 4 Add potatoes, carrots, and 3 tablespoons soy sauce; cook for 4 minutes, adding more water if mixture is too dry. Add raisins and cook for 2 to 3 minutes, again adding water as needed.
5. 5 Pour in one can tomato sauce. Fill the can with water and swirl to remove excess sauce; pour into the saucepan. Stir in remaining 1/2 can sauce until combined. Add more water as needed to create a saucy but not soupy consistency.
6. 6 Stir in bell pepper, sugar, and remaining 3 tablespoons soy sauce. Cook, stirring occasionally and adding water as needed so sauce does not dry out, until all vegetables are tender, about 3 to 5 minutes.

By Pamela Leyva

Ingredients

• ✓ oil
• ground pork
• ground beef
• onion
• carrot
• soy sauce
• salt
• garlic powder
• black pepper
• spring roll wrapper
• water

Instructions

1. 1 Combine ground pork, ground beef, onion, and carrot in a large bowl; mix well with hands. Gradually blend in soy sauce, salt, garlic powder, and pepper until incorporated.
2. 2 Working one at a time, lay a wrapper on a flat surface with a corner pointing at you. Place about 2 tablespoons filling in a line, no thicker than your thumb, across the center of the wrapper. Moisten the edges of wrapper with water. Fold the bottom edge of wrapper snugly over filling. Fold in the left and right sides of wrapper towards the center. Roll up tightly to seal in filling.
3. 3 Heat oil in a deep fryer or heavy skillet to 375 degrees F (190 degrees C).
4. 4 Working in batches, fry lumpia in hot oil, turning once, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Cut lumpia in half, or serve as-is with dipping sauce.

By MINKCHAN

Ingredients

• ✓ oil
• tilapia
• salt
• olive oil
• onion
• garlic
• red bell pepper
• ginger
• water
• white vinegar
• sugar
• salt
• black pepper
• cornstarch

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Pat fish dry with a paper towel. Cut 2 to 3 slits on either side of fish; sprinkle salt on top. Fry in hot oil until browned, about 2 minutes per side.
3. 3 Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; sauté until fragrant, about 2 minutes.
4. 4 Mix water, vinegar, and sugar together in a bowl; pour into onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over fish.

By lola

Ingredients

• ✓ oil
• bean thread
• shiitake mushroom
• ground pork
• shrimp
• carrot
• shallot
• fish sauce
• sugar
• salt
• black pepper
• egg roll wrapper
• egg

Instructions

1. 1 Soak cellophane noodles and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushroom.
2. 2 Combine noodles, mushroom, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed, evenly distributed, and to break up pork.
3. 3 Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush beaten egg on top wrapper corner; continue rolling to seal. Repeat filling and rolling with remaining wrappers, pork filling, and beaten egg.
4. 4 Heat oil in a deep fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
5. 5 Lower egg rolls carefully into the hot oil in batches. Fry until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags. Repeat with remaining egg rolls.

By Joann Lai

Ingredients

• ✓ oil
• chicken breast
• pork sirloin
• cabbage
• carrot
• salt
• black pepper
• monosodium glutamate
• all-purpose flour
• water
• spring roll wrapper
• pancit noodles
• apple cider vinegar
• garlic

Instructions

1. 1 Bring 2 quarts of water of water to a boil in a saucepan. Add chicken, and cook for 10 to 15 minutes, or until done. Reserve chicken stock, and allow chicken to cool. Cut chicken into small cubes.
2. 2 In a large skillet or wok, saute pork until evenly brown. Stir in chicken, cabbage, and carrots. Cook over medium heat until cabbage is tender. Remove from heat, and allow to cool slightly while you separate the wrappers.
3. 3 In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit.
4. 4 Heat large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with paper towel.
5. 5 Return the remainder of the filling to the stove, and gently mix in the pancit noodles. Gradually add the chicken stock, and cook until noodles are tender.
6. 6 For the sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.

By LANIBIRD

Ingredients

• ✓ oil
• lemon basil
• white sugar
• shrimp paste
• key lime juice
• red chile pepper
• tomato
• curry leaf
• salam leaf
• water
• chicken thigh
• salt
• coriander
• galangal
• ginger root
• shallot
• garlic

Instructions

1. 1 Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt in a mortar and pestle; pound into a paste.
2. 2 Combine chicken with the garlic paste, water, and salam leaves in a pot. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
3. 3 Meanwhile, heat 2 teaspoons oil in a skillet. Once the chicken is fully boiled, fry the chicken in the skillet until it's golden brown, 5 to 10 minutes.
4. 4 For the sambal (chili sauce) heat 1 teaspoon oil in a skillet over medium heat and cook remaining 2 shallots, tomato, and red chiles for 2 minutes. Move to a mortar and pestle and add lime juice, shrimp paste, 1/2 teaspoon salt, sugar, and lemon basil. Pound everything into a paste.
5. 5 Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.

By deravi

Ingredients

• ✓ oil
• salt
• sugar
• tamarind juice
• white anchovy
• water
• chile paste
• garlic
• shallot
• onion
• vegetable oil
• cucumber
• egg
• white anchovy
• peanut
• salt
• bay leaf
• ginger
• ginger
• long grain rice
• water
• coconut milk

Instructions

1. 1 Gather all ingredients.
2. 2 Make the rice: Stir coconut milk, water, rice, fresh ginger, ground ginger, bay leaf, and salt together in a medium saucepan.
3. 3 Cover and bring to a boil over medium heat. Reduce the heat and simmer until tender, 20 to 30 minutes. Discard bay leaf and keep rice warm until garnish and sauce are ready.
4. 4 While the rice is cooking, make the garnish: Heat 1 cup vegetable oil in a large skillet over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place onto paper towels to soak up excess grease.
5. 5 Return the skillet to the stove. Stir in anchovies and cook, turning occasionally, until crisp, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Discard oil and wipe out the skillet.
6. 6 Make the sauce: Heat oil in the clean skillet. Stir in onion, shallots, and garlic; cook until fragrant, 1 to 2 minutes.
7. 7 Mix in chile paste and cook for 10 minutes, stirring occasionally; if mixture is too dry, add water as needed.
8. 8 Stir in anchovies and cook for 5 minutes. Stir in tamarind juice, sugar, and salt; simmer until sauce is thick, about 5 minutes.
9. 9 Ladle warm rice into bowls. Top with warm sauce, then top with peanuts, fried anchovies, hard-boiled eggs, and cucumber.

By Tuty Jek

Ingredients

• ✓ oil
• water
• cornmeal
• seasoned salt

Instructions

1. 1 Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
2. 2 Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
3. 3 Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

By QueenE

Ingredients

• ✓ oil
• ham steak
• coffee
• salt

Instructions

1. 1 Heat oil over medium-high heat in a cast iron skillet. Fry ham on both sides until browned. Remove ham and set aside. Stir coffee and salt into the hot oil. Return to a boil over medium heat, stirring to get any bits of ham that may be stuck to the pan. Cook until the mixture has reduced by 1/3. Remove from heat and serve over ham and biscuits.

By Norma

Ingredients

• ✓ oil
• chicken breast
• cream cheese
• chicken broth
• pesto

Instructions

1. 1 Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done, 170 degrees F (75 degrees C). Transfer to plate; cover to keep warm.
2. 2 Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ oil
• onion
• canadian bacon
• cabbage
• beer

Instructions

1. 1 Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes.

By RunningD

Ingredients

• ✓ oil
• banana
• salt

Instructions

1. 1 Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries.
2. 2 Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.

By Victoria M H

Ingredients

• ✓ oil
• chicken breast
• egg noodle
• chicken gravy
• green pea

Instructions

1. 1 Heat oil in a large skillet. Cube chicken into bite-sized pieces and brown in hot oil.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Add hot cooked noodles to chicken in the skillet and pour in gravy and peas. Stir together until ingredients are coated with gravy.
4. 4 Cover skillet, reduce heat to medium-low, and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

By Susan DiMario

Ingredients

• ✓ oil
• potato
• garlic salt
• parsley

Instructions

1. 1 Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
2. 2 Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.

By DAME DE COEUR

Ingredients

• ✓ oil
• egg
• heavy cream
• black pepper
• salt
• zucchini
• bread crumb

Instructions

1. 1 In a heavy saucepan or deep fryer, preheat oil to 350 degrees F (175 degrees C).
2. 2 In a blender, mix the eggs, whipped cream, pepper and salt. Transfer the mixture to a medium bowl.
3. 3 Slice the zucchini into pieces 2 to 3 inches long. Dip the pieces into the egg mixture, then coat them with the bread crumbs.
4. 4 Carefully place the battered pieces in the oil and fry 3 to 4 minutes, until brown and crispy. Drain fried pieces on a paper towel. Repeat until all the slices have been fried.

By KUMLA

Ingredients

• ✓ oil
• hot dog
• bacon
• hot dog bun

Instructions

1. 1 Gather all ingredients.
2. 2 Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes.
4. 4 Drain on a paper towel-lined plate.
5. 5 Serve hot dogs in toasted buns.

By Amy Burrows

Ingredients

• ✓ oil
• chicken breast
• flour
• chicken broth
• cream cheese
• parsley

Instructions

1. 1 Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
2. 2 Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
3. 3 Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

By Kraft

Ingredients

• ✓ oil
• green plantain
• water
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Peel plantain and cut into 1-inch slices. Fill a bowl with 3 cups of cold water.
3. 3 Heat oil in a large deep skillet over medium-high heat; add plantain slices in an even layer and fry on both sides until golden brown, about 3 1/2 minutes per side. Set skillet aside.
4. 4 Transfer plantain slices to a chopping board; flatten each one by placing a small plate on top and pressing down.
5. 5 Dip plantain slices in cold water.
6. 6 Reheat oil in the skillet over medium heat; cook plantain slices for 1 minute on each side.
7. 7 Season to taste with salt and serve immediately.

By Lymari

Ingredients

• ✓ oil
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Combine flour, baking powder, and salt in a large bowl; mix in milk to form a soft dough. Divide dough into eighteen 2-inch diameter balls; flatten or roll each ball into 1/2-inch-thick rounds. Make a small hole in the center of each round to help keep them flat while frying.
3. 3 Lower dough rounds, about 3 or 4 at a time, carefully into hot oil. Fry until rounds have bubbles on the surface and are golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining dough.

By Saundra

Ingredients

• ✓ oil
• orange juice
• pollo asado seasoning
• vinegar
• granulated garlic
• chicken breast

Instructions

1. 1 Combine orange juice, oil, 1 tablespoon pollo asado seasoning, vinegar, and garlic in a large container, or resealable plastic bag.
2. 2 Sprinkle remaining pollo asado seasoning on chicken. Add chicken to the marinade and refrigerate for 1 hour or overnight.
3. 3 Preheat an air fryer to 370 degrees F (180 degrees C).
4. 4 Drain off marinade from chicken.
5. 5 Air-fry until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

By thedailygourmet

Ingredients

• ✓ oil
• cod steak
• firm white fish
• dijon mustard
• flat parsley

Instructions

1. 1 Trim fish, then season on both sides. Heat oil in a pan (which can be transferred to the oven.) Fry steaks on one side until crisp underneath. Using a pastry brush, paint Maille® Dijon Originale mustard over the top side of the cod.
2. 2 Place in a pre-heated oven at 400 degrees F for around 5 minutes, depending on thickness.
3. 3 Sprinkle with chopped parsley and serve.

By Maille

Ingredients

• ✓ oil
• hoisin sauce
• sriracha sauce
• stir-fry vegetable
• salmon fillet

Instructions

1. 1 Combine hoisin and Sriracha in a small bowl; mix well with a fork.
2. 2 Place a steamer in water in a stir-fry wok; bring water to a boil.
3. 3 Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
4. 4 Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.

By L'amore il Cibo

Ingredients

• ✓ oil
• feta cheese
• egg
• all-purpose flour
• sesame seed
• honey

Instructions

1. 1 Cut feta cheese into squares or rectangles about 1/2 inch thick.
2. 2 Crack eggs into a bowl wide enough to fit the feta and beat lightly with a fork. Place flour on a plate. Place sesame seeds on a second plate.
3. 3 Coat each piece of feta in flour, then eggs, and then sesame seeds. Be sure to coat well with each step, so all sides are covered.
4. 4 Heat enough olive oil to shallow fry in a frying pan over medium-high heat. Working in batches if necessary, carefully add the feta and fry until nicely golden, about 5 minutes. Flip and fry on the other side, about 5 minutes more. Drain on paper towels to remove any excess oil. Drizzle honey on top and serve warm.

By Eleni Saltas

Ingredients

• ✓ oil
• garlic
• brown sugar
• green onion
• oyster sauce
• water
• salmon fillet
• cornstarch
• water

Instructions

1. 1 Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water.
2. 2 Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork.
3. 3 Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.

By Suzie

Ingredients

• ✓ oil
• shrimp
• water
• cornstarch
• egg
• bread crumb

Instructions

1. 1 Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
2. 2 In a large bowl, pour in water and mix in cornstarch and eggs.
3. 3 Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
4. 4 Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

By Joy Fleming

Ingredients

• ✓ oil
• egg
• yellow mustard
• salt
• instant mashed potato flakes
• sole fillet

Instructions

1. 1 In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
2. 2 Heat oil in a large heavy skillet over medium-high heat.
3. 3 Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
4. 4 Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

By Kimber

Ingredients

• ✓ oil
• egg
• water
• shrimp
• panko bread crumb
• butter
• lime

Instructions

1. 1 Mix egg and water together to make a light egg wash. Place breadcrumbs in a shallow dish.
2. 2 Dip shrimp into the egg wash and toss into breadcrumbs.
3. 3 Heat 2 tablespoons oil in a pan over medium heat. Add shrimp and fry until firm and opaque, 4 to 6 minutes. Remove shrimp and keep warm.
4. 4 Rinse out the pan. Heat butter and remaining 2 tablespoons oil in the pan. Add lime juice; bring to a boil. Continue boiling for 1 minute. Return cooked shrimp to the pan and stir to coat with the lime sauce. Serve immediately.

By Miss Amy

Ingredients

• ✓ oil
• egg
• stir-fry vegetable
• chicken broth
• soy sauce
• white rice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook beaten eggs in hot oil until set, stirring occasionally. Remove scrambled eggs to a plate; set aside.
2. 2 Add vegetables, broth, and soy sauce to the same skillet; bring to a boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes.
3. 3 Stir scrambled eggs into rice mixture. Serve hot.

By Minute Rice