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Caribbean Sorrel Tea
Drink Caribbean

Caribbean Sorrel Tea

5.0

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 Combine sorrel, ginger, dried orange zest, and clove in a bowl.
  2. 2 Bring water to a boil in a saucepan or kettle; pour over sorrel mixture. Stir in sugar until dissolved. Let mixture steep at room temperature, 8 hours to overnight.
  3. 3 Strain sorrel mixture through a fine-mesh sieve into a pitcher; discard solids. Serve over ice.

By Rabbi Ryan

Kielbasa
Drink American

Kielbasa

4.3

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 In a large bowl, combine pork, beef, and garlic. In another bowl, stir together salt, brown sugar, pepper, marjoram, allspice, and liquid smoke. Combine mixtures and knead with your hands until well combined.
  2. 2 Fill casings with meat mixture and refrigerate, 8 hours overnight. Boil or grill before serving. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Sara

Homemade Vegetable Juice Cocktail
Drink American

Homemade Vegetable Juice Cocktail

4.6

Prep
60 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
  2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
  3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
  5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Stacy

Creamy Roasted Parsnip Soup
Drink European

Creamy Roasted Parsnip Soup

4.7

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
  3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
  4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
  5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
  6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
  7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
  8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Copycat V8 Juice
Drink American

Copycat V8 Juice

4.1

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
  3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
  4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
  5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
  6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

Ripley's Bloody Mary Mix for Canning
Drink American

Ripley's Bloody Mary Mix for Canning

4.1

Prep
120 min
Cook
75 min
Total
675 min

Instructions

  1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
  2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
  3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
  4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
  5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
  6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
  8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Simple Malaysian Fried Chicken
Dinner Southeast Asian

Simple Malaysian Fried Chicken

4.6

Prep
15 min
Cook
25 min
Total
75 min

Instructions

  1. 1 To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
  2. 2 In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

By Saadiah Din

Nuoc Cham (Vietnamese Spicy Dipping Sauce)
Southeast Asian

Nuoc Cham (Vietnamese Spicy Dipping Sauce)

5.0

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
  2. 2 Stir lemon juice into the cooled liquid.

By CJ

Barbecued Pork Kebabs
Southeast Asian

Barbecued Pork Kebabs

4.8

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
  2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. 3 Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

By lola

Kecap Manis (Sweet Soy Sauce)
Southeast Asian

Kecap Manis (Sweet Soy Sauce)

4.4

Prep
5 min
Cook
20 min
Total
145 min

Instructions

  1. 1 Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. Slowly stir in soy sauce. Once the sugar and soy sauce are combined, stir in the water, star anise, curry leaves, ginger, and garlic. Increase heat and bring to a boil. Simmer until the sugar is dissolved, about 15 minutes. Remove from heat and cool. Strain sauce and pour into a lidded bottle or jar. Store in the refrigerator.

By Rocky

Garlic Rice
Dinner Southeast Asian

Garlic Rice

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir ground pork and garlic in hot oil until garlic is golden brown; do not allow garlic to burn, or it will taste bitter.
  3. 3 Stir in cooked rice; season with garlic salt and black pepper.
  4. 4 Cook and stir until heated through and well blended, about 3 minutes.

By JAYVEECHUN

Filipino Lechon Kawali
Dinner Southeast Asian

Filipino Lechon Kawali

4.8

Prep
10 min
Cook
45 min
Total
70 min

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

Lisa's Adobo
Southeast Asian

Lisa's Adobo

4.2

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
  2. 2 Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
  3. 3 Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.

By METALMOMMY

Slow Cooker Filipino Chicken Adobo
Dinner Southeast Asian

Slow Cooker Filipino Chicken Adobo

3.5

Prep
10 min
Cook
300 min
Total
310 min

Instructions

  1. 1 Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
  2. 2 Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

By michellekay

Vietnamese Pork and Five Spice
Southeast Asian

Vietnamese Pork and Five Spice

4.1

Prep
10 min
Cook
130 min
Total
140 min

Instructions

  1. 1 Season pork with salt and pepper.
  2. 2 Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
  3. 3 Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.

By Deb Willems

Sinigang na Baka
Southeast Asian

Sinigang na Baka

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
  2. 2 Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.

By ALLYD

Pork and Chicken Adobo
Dinner Southeast Asian

Pork and Chicken Adobo

4.0

Prep
20 min
Cook
55 min
Total
195 min

Instructions

  1. 1 Place pork and chicken into a stock pot. Rub with crushed garlic and torn bay leaf, season lightly with pepper, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
  2. 2 Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
  3. 3 Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

By maxinne

Lolah's Chicken Adobo
Dinner Southeast Asian

Lolah's Chicken Adobo

4.6

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
  2. 2 Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.

By foodelicious

Clams in Oyster Sauce
Dinner Southeast Asian

Clams in Oyster Sauce

5.0

Prep
15 min
Cook
10 min
Total
25 min

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

My Chicken Pho Recipe
Southeast Asian

My Chicken Pho Recipe

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
  2. 2 Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
  3. 3 Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

By Miss Ashley

Vietnamese Beef And Lettuce Curry
Southeast Asian

Vietnamese Beef And Lettuce Curry

3.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
  2. 2 In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
  3. 3 Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
  4. 4 Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.

By WOBBLY

Filipino Corned Beef and Cabbage
Dinner Southeast Asian

Filipino Corned Beef and Cabbage

4.7

Prep
10 min
Cook
25 min
Total
35 min

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

Adobo Chicken with Ginger
Dinner Southeast Asian

Adobo Chicken with Ginger

4.5

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Combine chicken, vinegar, soy sauce, ginger, peppercorns, garlic, and bay leaves in a Dutch oven; bring to a boil over medium heat. Reduce heat, cover, and simmer for 30 minutes, basting chicken occasionally with the sauce.
  2. 2 Remove the lid and continue to simmer until liquid has reduced by half, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  3. 3 Transfer chicken to a serving plate. Strain liquid from the pot to remove bay leaves and other solids.
  4. 4 Serve chicken hot and drizzle with strained sauce.

By Liza Cranis

Malaysian Lady Fingers (Okra)
Dinner Southeast Asian

Malaysian Lady Fingers (Okra)

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat oil in a wok or skillet over medium-high heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir in shrimp, okra, red chile peppers, and belacan. Cook and stir until chilies begin to soften and shrimp start to turn opaque and pink, about 2 minutes. Pour in water and soy sauce. Cook and stir until okra is tender and sticky, 2 to 4 more minutes.

By dkny919

Lumpia Sauce for Fresh Filipino Lumpia
Pantry Southeast Asian

Lumpia Sauce for Fresh Filipino Lumpia

2.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes.
  2. 2 Mix water, peanut butter, brown sugar, corn flour, and soy sauce together in a separate small saucepan until well blended and no lumps remain. Bring to a boil. Cook and stir until mixture is thick, 6 to 10 minutes. Add the cooked garlic and mix well.

By lola