Type what you have

Ingredients

• ✓ olive oil
• onion
• garlic
• ginger
• oyster sauce
• water
• clam

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook until fragrant, 3 to 5 minutes. Add ginger; cook 2 minutes. Stir in oyster sauce; cover and cook 2 minutes. Pour in water; cover and cook 2 minutes. Add clams; cover and cook until (majority of) clams have opened, about 5 minutes. Discard any clams that do not open. Serve immediately.

By lola

Ingredients

• ✓ olive oil
• butter
• onion
• garlic
• tomato
• cabbage
• chicken stock
• corned beef

Instructions

1. 1 Heat butter and oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add tomatoes and heat through, about 3 minutes.
2. 2 Stir in cabbage and and cook until softened, about 5 minutes. Add a splash of chicken stock and heat through, about 3 minutes.
3. 3 Mix in corned beef and cook until heated through and flavors have combined, about 10 minutes.

By Shela F Diehr

Ingredients

• ✓ olive oil
• onion
• garlic
• pork loin
• chicken thigh
• soy sauce
• sugar
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add pork and chicken; cook and stir until lightly browned, about 5 minutes. Add soy sauce and sugar. Mix well; season with salt and pepper. Simmer until mixture is nearly dry and pork and chicken are no longer pink, about 10 minutes more. Let cool before filling the siopao dough.

By lola

Ingredients

• ✓ olive oil
• chicken breast
• garlic salt
• black pepper
• paprika
• garlic
• worcestershire sauce
• soy-based liquid seasoning
• serrano pepper

Instructions

1. 1 Season chicken with garlic salt, black pepper, and paprika. Marinate for 15 minutes.
2. 2 Heat oil in a pan over medium heat. Add garlic and saute until almost brown, about 1 minute. Add chicken and mix to keep garlic from burning. Add Worcestershire and liquid seasoning. Reduce heat and let simmer until chicken is almost no longer pink in the center, 5 to 7 minutes. Stir in serrano pepper and simmer for another 2 minutes. Transfer to a serving dish.

By Beashi

Ingredients

• ✓ olive oil
• garlic powder
• paprika
• onion
• tomato paste
• cherry tomato
• white cooking wine
• water
• fish sauce
• sardine
• lime

Instructions

1. 1 Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes.
2. 2 While tomatoes are cooking, combine remaining 2 tablespoons olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes.
5. 5 Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade.
6. 6 Place under the preheated broiler until sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes.
7. 7 Pour remaining lime juice over the sardines and serve.

By Diana71

Ingredients

• ✓ olive oil
• chicken thigh
• rice noodle
• soy-based liquid seasoning
• sesame oil
• garlic
• onion
• cabbage
• carrot
• garlic salt

Instructions

1. 1 Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
2. 2 Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
3. 3 Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

By VLENKE

Ingredients

• ✓ olive oil
• pork chop
• pork liver
• garlic
• onion
• salt
• pepper
• tomato
• chickpea
• raisin
• potato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add pork chops and return to a boil. Cook pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of broth from the pot and set aside for later use. Once chops are cooled to the touch, cut them into bite-size pieces.
2. 2 Return water to a boil; add pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard liquid. Set liver aside to cool; cut into bite-size pieces.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir pork chops into onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add tomatoes and reserved broth; cover and cook for 10 minutes. Stir pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until potatoes are fork tender, about 10 minutes.

By lola

Ingredients

• ✓ olive oil
• white vinegar
• soy sauce
• garlic
• brown sugar
• black peppercorn
• bay leaf
• onion
• chicken thigh
• scallion

Instructions

1. 1 Whisk together vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a medium bowl until sugar is dissolved. Stir in bay leaves.
2. 2 Line the bottom of a multi-functional pressure cooker (such as Instant Pot) with onion slices. Place chicken thighs over onion and pour vinegar mixture over the top. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 minutes for pressure to build.
4. 4 Line a baking sheet with aluminum foil.
5. 5 Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer chicken thighs to the prepared baking sheet, skin-side up. Select Sauté function and cook until sauce thickens, 3 to 5 minutes.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
7. 7 Cook chicken under the preheated broiler until skin is crispy, 6 to 8 minutes. Transfer chicken to a serving plate and spoon sauce over the top. Garnish with scallions.

By Soup Loving Nicole

Ingredients

• ✓ olive oil
• onion
• garlic
• curry powder
• chicken leg
• tiger prawn
• ham
• bay leaf
• salt
• pepper
• coconut milk
• glutinous white rice

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook for another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Cover the skillet and cook for another 2 minutes.
2. 2 Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.

By lola

Ingredients

• ✓ olive oil
• squid
• white vinegar
• water
• salt
• black pepper
• onion
• garlic
• tomato
• soy sauce

Instructions

1. 1 Combine squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Simmer for 10 minutes.
2. 2 Meanwhile, heat olive oil in a saucepan over medium heat; cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes. Stir in tomato and soy sauce.
3. 3 Pour squid mixture into tomato mixture and bring to a simmer; cook for 20 minutes.

By lola

Ingredients

• ✓ olive oil
• beef oxtail
• water
• beef bouillon cube
• bok choy
• long bean
• eggplant
• onion
• garlic
• achiote powder
• peanut butter

Instructions

1. 1 Bring oxtails and water to a boil in a large pot. Reduce the heat to medium-low and simmer until tender, at least 2 hours, adding more water as necessary. Skim as much fat from the top of the liquid as possible.
2. 2 Transfer oxtails to a plate. Crumble beef bouillon cubes into the pot and stir to dissolve. Add bok choy, beans, and eggplant and simmer until tender, 10 to 15 minutes.
3. 3 While the vegetables are simmering, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in achiote powder. Stir in peanut butter until melted. Add about 1/2 of the simmering broth and simmer for 5 minutes. Add oxtails and cook for 5 minutes. Transfer remaining broth and vegetables to the pot and stir to combine. Serve hot.

By lola

Ingredients

• ✓ olive oil
• shrimp
• salt
• white sugar
• coconut water
• maple syrup
• sesame oil
• shallot
• garlic
• fish sauce
• chive

Instructions

1. 1 Clean the shrimp by placing them in a bowl and rinsing them with water. Drain. Add salt and rub into shrimp thoroughly. Rinse well again. Set aside for 15 minutes.
2. 2 Heat sugar in a heavy pot over medium-low heat and stir until melted. Once sugar begins to caramelize, pour in coconut water, using caution so it does not splatter. Pour in maple syrup. Stir until sugar syrup is well combined and smooth. Remove pot from heat and set aside.
3. 3 Warm olive oil and sesame oil in a saute pan over medium heat. Add shallot and garlic and cook until shallot is soft and translucent, about 5 minutes. Add fish sauce and sugar syrup; stir for 1 to 2 minutes.
4. 4 Add shrimp to the saucepan and cook, turning them in the syrup, until shrimp turn pink and are well cooked, 3 to 4 minutes. Sprinkle chives over shrimp.

By Diana71

Ingredients

• ✓ olive oil
• egg noodle
• garlic
• spinach
• chile paste
• ketchup
• egg
• white sugar
• water
• salt
• pepper
• bean sprout
• green pea

Instructions

1. 1 Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
2. 2 Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
3. 3 Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
4. 4 Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.

By CHUNKYBITS

Ingredients

• ✓ olive oil
• strip steak
• lemon
• soy sauce
• sugar
• salt
• pepper
• cornstarch
• vegetable oil
• onion
• garlic

Instructions

1. 1 Place sliced beef in a large bowl. Whisk together lemon juice, soy sauce, sugar, salt, and pepper in a small bowl; pour over beef and toss to coat. Stir in cornstarch. Cover and refrigerate for 1 hour to overnight.
2. 2 Heat vegetable oil in a large skillet over medium heat.
3. 3 Remove beef slices from marinade, shaking to remove any excess liquid. Discard marinade.
4. 4 Working in batches, fry beef slices in hot oil until they start to firm and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Transfer beef slices to a serving platter.
5. 5 Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is golden brown, 5 to 7 minutes; spoon over beef slices.

By lola

Ingredients

• ✓ olive oil
• water
• mung bean
• onion
• garlic
• pork loin
• salt
• black pepper
• prawn
• tomato
• chicken broth
• spinach

Instructions

1. 1 Bring water and mung beans to a boil in a pot; boil until beans are soft, about 40 minutes. Mash beans; set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, 5 to 7 minutes. Add pork; season with salt and black pepper. Cook and stir 3 minutes. Gently stir in prawns; cook 2 minutes. Add tomatoes; cook 3 minutes more. Reduce heat. Add chicken broth; simmer and stir for 5 minutes.
3. 3 Add mashed beans; mix well. Cook 5 minutes, stirring frequently to prevent soup from sticking to the bottom of the pot. Add more chicken broth or water if soup is too thick. Stir spinach leaves into soup; cook 2 minutes more. Serve hot.

By lola

Ingredients

• ✓ olive oil
• long grain white rice
• water
• green bean
• chicken breast
• chicken broth
• peanut butter
• honey
• soy sauce
• red chile paste
• lemon juice
• green onion
• peanut

Instructions

1. 1 Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
3. 3 Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
4. 4 Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

By ERINPETERSON

Ingredients

• ✓ olive oil
• lamb loin chop
• white sugar
• garlic
• garlic powder
• chili powder
• black pepper
• lime juice
• soy sauce
• cilantro
• lemon
• lime

Instructions

1. 1 Place lamb chops into a roasting pan; season with sugar, sliced garlic, garlic powder, chili powder, salt, and black pepper. Drizzle with olive oil, 1 tablespoon lime juice, and soy sauce. Cover pan; refrigerate overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Let lamb stand at room temperature while the oven preheats.
3. 3 Roast in the preheated oven, uncovered, until desired degree of doneness, about 20 minutes for medium, or 30 minutes for well-done. Sprinkle with cilantro and squeeze lemon and lime juice over top before serving.

By Nelson_Huynh

Ingredients

• ✓ olive oil
• pork liver
• pork lung
• pork heart
• white vinegar
• water
• bay leaf
• salt
• pepper
• onion
• garlic
• tomato

Instructions

1. 1 Place pork liver and pork lung into two separate saucepans; cover with water. Bring each pan to a boil; cook liver and lung until tender, about 10 minutes. Drain; cool liver and lung before chopping into bite-sized pieces. Set aside.
2. 2 Combine liver, lung, and heart in a large pot over medium heat. Add vinegar, water, and bay leaves; season with salt and black pepper. Bring mixture to a simmer; cook for 5 minutes.
3. 3 Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 5 minutes. Stir in tomatoes; simmer about 5 minutes. Stir liver mixture into onion mixture; cook and stir for 5 minutes. Serve hot.

By lola

Ingredients

• ✓ olive oil
• beef chuck
• chorizo sausage
• garlic
• white vinegar
• soy sauce
• onion
• green bell pepper
• tomato sauce
• potato
• pea
• salt
• black pepper

Instructions

1. 1 Combine beef, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef is browned and liquid is reduced, about 20 minutes. Remove from heat.
2. 2 Meanwhile, heat olive oil in a pot over medium heat; cook and stir onion and bell pepper in hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
3. 3 Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 30 to 40 minutes.
4. 4 Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.

By steve2464

Ingredients

• ✓ olive oil
• plantain
• potato
• onion
• garlic
• chicken leg
• chicken thigh
• chicken wing
• chorizo de bilbao
• salt
• pepper
• water
• tomato
• cabbage
• chickpea

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add plantains and potatoes; cook until crisp on the outside, 5 to 7 minutes. Transfer plantains and potatoes to a bowl; set aside. Reserve oil in the pot.
2. 2 Add onion and garlic to the pot; cook and stir until onion is translucent, 5 to 7 minutes. Add chicken and chorizo; season with salt and black pepper. Cover the pot; cook 5 minutes.
3. 3 Pour enough water to cover chicken completely. Bring to a simmer; cook 10 minutes. Add tomatoes, cover, and cook 10 minutes. Stir in plantain mixture, cabbage, and garbanzo beans. Cook, covered, until cabbage is wilted and stew is hot, about 5 minutes. Serve hot.

By lola

Ingredients

• ✓ olive oil
• garlic
• onion
• ginger root
• curry powder
• water
• yogurt
• coconut milk
• milk
• water
• potato
• chicken
• salt

Instructions

1. 1 In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. 2 Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
3. 3 Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
4. 4 Season with salt to taste and simmer for another 2 minutes; the curry is ready!

By Siti Ezzeldin

Ingredients

• ✓ olive oil
• chicken breast
• soy sauce
• lemon
• garlic
• black pepper
• red potato
• tomato
• carrot
• onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• green pea

Instructions

1. 1 Combine chicken, soy sauce, olive oil, lemon juice, garlic, and black pepper in a slow cooker; marinate for 10 to 15 minutes.
2. 2 Stir potatoes, tomatoes, carrots, onion, bell peppers, and peas into chicken mixture.
3. 3 Cover slow cooker. Cook on Low for 7 to 8 hours or on High for 3 to 4 hours.

By Jennifer Lee Kirk

Ingredients

• ✓ olive oil
• ground pork
• shrimp
• water chestnut
• salt
• black pepper
• wonton wrapper
• onion
• garlic
• chicken breast
• chicken broth
• bok choy
• green onion

Instructions

1. 1 Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for soup. Wrap about 1 tablespoon of remaining filling in a wonton wrapper. Repeat until all filling is used up.
2. 2 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in chicken and reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop filled wontons into soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minutes more. Garnish with green onions.

By lola

Ingredients

• ✓ olive oil
• ✓ olive oil
• beef tenderloin
• oyster sauce
• garlic
• cabernet sauvignon wine
• fish sauce
• black pepper
• soy sauce
• soy sauce
• sesame oil
• fish sauce
• lemon juice
• black pepper
• oyster sauce
• garlic

Instructions

1. 1 Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
2. 2 Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
3. 3 Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
4. 4 Serve beef alongside dipping sauce.

By Chip Phelps

Ingredients

• ✓ olive oil
• ginger root
• garlic
• cashew
• lemon grass
• onion
• red pepper flakes
• curry powder
• firm tofu
• coconut milk
• water
• potato
• salt
• sugar

Instructions

1. 1 In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
2. 2 Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
3. 3 Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

By LN Lee

Ingredients

• ✓ olive oil
• oil
• tilapia
• salt
• 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

• ✓ olive oil
• rice noodle
• onion
• garlic
• chicken
• salt
• black pepper
• shrimp
• soy sauce
• cabbage
• celery
• carrot
• water
• pancit canton
• yellow chinese noodle

Instructions

1. 1 Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
2. 2 Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
3. 3 Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

By lola

Ingredients

• ✓ olive oil
• water
• salt
• chicken leg
• shiitake mushroom
• bean thread noodle
• onion
• garlic
• achiote powder
• fish sauce
• salt
• pepper
• chicken broth
• green onion

Instructions

1. 1 Bring water and 1 teaspoon salt to a boil in a large pot. Add chicken legs and simmer until no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove chicken and allow to cool, then remove meat from the bones and shred with two forks. Discard the skin and bones.
2. 2 Meanwhile, place shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove mushrooms, reserving water; slice, and set aside. Place noodles in reserved water, adding more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain and cut noodles if desired.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add achiote powder and continue to cook and stir until the mixture is well coated. Stir in shredded chicken meat, sliced shiitake mushrooms, and fish sauce; season with salt and pepper.
4. 4 Stir in chicken broth and reserved cooking liquid from chicken. Bring to a boil for 5 minutes. Add noodles and cook 5 minutes more. Garnish with green onions.

By lola

Ingredients

• ✓ olive oil
• onion
• garlic
• paprika
• chicken leg
• chicken thigh
• chicken wing
• sweet pea
• olive
• chorizo de bilbao
• salt
• black pepper
• tomato
• water
• glutinous sweet rice
• coconut milk
• red bell pepper
• egg

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
2. 2 Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.

By lola

Ingredients

• ✓ olive oil
• garlic
• ginger root
• fish sauce
• soy sauce
• sesame oil
• sirloin tip
• vegetable oil
• garlic
• green onion
• onion
• green bean
• beef broth
• lime juice
• thai basil
• mint
• red pepper flakes
• black pepper
• cilantro

Instructions

1. 1 Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl, and pour into a resealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef sirloin tip from the marinade, and shake off excess. Discard the remaining marinade.
2. 2 Heat vegetable oil in a large skillet over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned, and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the skillet if needed. Stir in 2 cloves of garlic, green onion, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes and pepper. Return beef sirloin to skillet and toss to combine. Remove from heat and toss in cilantro.

By gibsey23