Type what you have

Ingredients

• ✓ sugar
• soy sauce
• onion
• garlic
• black pepper
• pork loin
• bamboo skewer

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

Ingredients

• ✓ sugar
• garlic
• red pepper flakes
• lime juice
• fish sauce
• water

Instructions

1. 1 In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste.

By Maryellen

Ingredients

• ✓ sugar
• water
• rice vinegar
• salt
• carrot
• daikon radish

Instructions

1. 1 Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
2. 2 Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

By bdweld

Ingredients

• ✓ sugar
• coconut milk
• cream-style corn
• rice flour

Instructions

1. 1 Mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. Stir frequently while cooking until thick, about 30 minutes. Pour into a serving platter with ridges, or a tray, and let cool completely before serving.

By lola

Ingredients

• ✓ sugar
• cantaloupe
• water
• evaporated milk

Instructions

1. 1 Combine cantaloupe, water, evaporated milk, and sugar in a large pitcher, stirring until sugar dissolves; refrigerate for 10 minutes. Divide cantaloupe mixture among 20 molds; freeze until firm, about 6 hours.

By Sporadic Cookie

Ingredients

• ✓ sugar
• lime juice
• fish sauce
• rice vinegar
• bird's eye chile
• garlic

Instructions

1. 1 Mix lime juice, fish sauce, vinegar, sugar, bird's eye chile, and garlic together in a bowl until sugar dissolves. Serve sauce in a small bowl.

By Janelle Dobbs

Ingredients

• ✓ sugar
• water
• sweetened condensed milk
• evaporated milk
• egg yolk
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine sugar and water in a medium saucepan over medium-high heat. Bring to a boil without stirring to avoid the mixture crystallizing. Continue to boil, swirling the pan occasionally, until sugar syrup begins to brown, 7 to 10 minutes. Reduce the heat to medium low and watch the color.
3. 3 Once the caramel is a deep brown, 2 to 3 minutes, immediately pour it into a 10-inch flan mold. Carefully tilt the mold to make sure the whole bottom surface is covered.
4. 4 Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming; strain batter.
5. 5 Place a roasting pan large enough to hold the flan mold on the oven rack. Fold two 32-inch long sheets of foil lengthwise in quarters to make strips. Cross the strips and place the flan mold in the roasting pan, with the ends of the strips extending over the edges of the roasting pan. Crimp ends slightly to keep them in place.
6. 6 Slowly pour the custard mixture into the caramel-lined flan mold.
7. 7 Add enough hot water to the roasting pan to come halfway up the side of the mold. Cover the roasting pan with aluminum foil.
8. 8 Bake in the preheated oven until firm and a knife inserted near the center comes out clean, about 1 hour. Carefully remove the roasting pan from the oven. Carefully remove the flan mold from the roasting pan using the foil strips. Let cool on a wire rack, about 1 hour. Cover and chill in the refrigerator until completely cool, at least 4 hours or overnight.
9. 9 Run a paring knife around the edges of the flan. Cover the mold with a rimmed platter and carefully flip it over to release the flan from the mold for serving. Scrape any excess caramel from the mold over the flan.

By Hannah

Ingredients

• ✓ sugar
• butter
• egg
• cornstarch
• cream of tartar
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended. Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
3. 3 Bake for 10 to 12 minutes in the preheated oven, or until light brown. Remove to wire racks to cool.

By John J Pacheco

Ingredients

• ✓ sugar
• water
• spring roll wrapper
• plantain
• brown sugar
• vegetable oil

Instructions

1. 1 Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise.
2. 2 Place 1 wrapper on a clean work surface with 1 corner facing you. Coat 1 plantain piece in sugar; place on wrapper 1 inch from corner facing you. Fold corner over plantain; roll up halfway. Fold in 2 side corners; continue rolling until near the top. Moisten top corner with wet fingers; finish rolling. Repeat with remaining wrappers.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place egg rolls in a single layer; fry until golden brown on the bottom, 2 to 3 minutes. Flip; sprinkle with brown sugar. Fry 2 to 3 minutes more. Transfer egg rolls to a plate.

By Marianne Daretzes

Ingredients

• ✓ sugar
• oil
• all-purpose flour
• salt
• baking powder
• banana

Instructions

1. 1 Heat oil in a deep fryer or heavy-bottomed pan to 375 degrees F (190 degrees C).
2. 2 Sift flour, salt, and baking powder into a medium bowl.
3. 3 In a separate bowl, mash together bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.
4. 4 Working in batches if necessary, drop spoonfuls of batter into hot oil and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

By TUNASUSHI

Ingredients

• ✓ sugar
• glutinous sweet rice
• coconut milk
• cocoa powder
• salt
• coconut milk

Instructions

1. 1 Combine rice and light coconut milk in a large pot; bring to a boil for 10 minutes, while stirring occasionally to keep rice from sticking to the bottom of the pot.
2. 2 Stir cocoa powder, sugar, and salt into rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until rice is tender, about 10 minutes more.
3. 3 Pour thick coconut milk into rice mixture; stir to combine. Serve hot.

By lola

Ingredients

• ✓ sugar
• active dry yeast
• bread flour
• bread improver
• salt
• margarine
• egg
• evaporated milk
• evaporated milk
• bread crumb

Instructions

1. 1 Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
2. 2 When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

By IDA316

Ingredients

• ✓ sugar
• red cabbage
• cane vinegar
• coriander seed
• black pepper
• salt
• thai chile

Instructions

1. 1 Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.

By Allrecipes Member

Ingredients

• ✓ sugar
• avocado
• milk
• vanilla ice cream
• ice
• lemon juice
• lime juice

Instructions

1. 1 Combine avocado, milk, ice cream, ice, sugar, and lemon juice in a blender. Purée until smooth.

By Alexa

Ingredients

• ✓ sugar
• green papaya
• salt
• carrot
• red bell pepper
• green chile pepper
• ginger root
• raisin
• vinegar
• water
• salt

Instructions

1. 1 Toss grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain liquid from papaya and rinse thoroughly. Place papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
2. 2 Combine papaya, carrot, bell pepper, chile peppers, ginger, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
3. 3 Stir vinegar, water, sugar, and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow vegetables to marinate in the liquid at least 1 day before using. Store in the refrigerator between uses.

By lola

Ingredients

• ✓ sugar
• active dry yeast
• water
• white sugar
• vegetable oil
• salt
• all-purpose flour
• bread crumb

Instructions

1. 1 Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes.
2. 2 Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl.
3. 3 Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours.
4. 4 Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more.
7. 7 Bake in the preheated oven until slightly brown, 20 to 25 minutes.

By TKDmom

Ingredients

• ✓ sugar
• all-purpose flour
• cinnamon
• baking soda
• salt
• vegetable oil
• egg
• mango
• raisin
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans. Set aside.
2. 2 Whisk flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Beat oil and eggs together in a separate bowl until well combined; stir into flour mixture. Fold in mangoes, raisins, and lemon juice. Divide batter between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour.

By Chinky Viola

Ingredients

• ✓ sugar
• rice flour
• water
• coconut milk
• tapioca starch
• yeast
• vanilla extract
• salt
• oil

Instructions

1. 1 Whisk rice flour, water, coconut milk, sugar, tapioca starch, yeast, vanilla extract, and salt together in a bowl until smooth. Cover with a lid. Let batter rest until air bubbles rise to the surface, about 2 hours. Stir well.
2. 2 Grease cake molds with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Place cake molds on top and pour batter into each, leaving 1 3/4 inches of space at the top for rising. Bring water to a boil. Cover and steam until a toothpick inserted into a cake comes out clean, about 10 minutes.

By NPFamily Recipes

Ingredients

• ✓ sugar
• butter
• banana
• brown sugar
• cinnamon
• water
• flour
• cinnamon
• lumpia wrapper
• vegetable oil

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Stir in brown sugar and 1 dash of cinnamon. Mix well until bubbles start to appear. Add banana; cook, stirring gently, until it starts to brown, about 5 minutes. Transfer banana to a bowl; roughly slice into 1/4-inch chunks using a spoon. Let filling cool briefly.
2. 2 Whisk water and flour together in a small bowl to make the paste. Mix white sugar and 1/4 teaspoon cinnamon together in another small bowl.
3. 3 Lay 1 lumpia strip on a flat work surface. Place 3/4- to 1 teaspoon of filling in the lower corner of the wrapper; fold 1 corner over the filling and enclose, forming a triangle. Fold over the other edges to finish the triangle, smearing the last fold with the paste to seal. Place triangle on a plate, seam-side down. Repeat with remaining wrappers, filling, and paste.
4. 4 Heat 2 inches of oil in a skillet over medium-high heat. Fry the triangles in batches until golden brown, about 4 minutes per batch. Drain on a paper towel and sprinkle cinnamon sugar over the warm triangles.

By MattOlay V-H

Ingredients

• ✓ sugar
• all-purpose flour
• baking powder
• salt
• coffee
• cooking oil
• egg yolk
• egg white
• cream of tartar
• white sugar

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
3. 3 Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.

By lola

Ingredients

• ✓ sugar
• chicken breast
• elbow macaroni
• pineapple chunk
• raisin
• celery
• apple
• carrot
• mayonnaise
• seasoned salt

Instructions

1. 1 Bring a pot of water to a simmer over low heat; add chicken breast and cook until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cool before shredding into a large bowl.
2. 2 While chicken cooks, fill a large pot of lightly salted water to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until cool to the touch. Add to bowl with chicken.
3. 3 Add pineapple, raisins, celery, apple, and carrot to the bowl; toss to combine. Gently stir in mayonnaise, sugar, and seasoned salt until evenly coated. Refrigerate at least 30 minutes before serving.

By lola

Ingredients

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

• ✓ sugar
• vegetable oil
• eggplant
• lemongrass
• garlic
• green onion
• basil
• red chile pepper
• ginger
• oyster sauce

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
2. 2 Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.

By mariad3

Ingredients

• ✓ sugar
• vegetable oil
• pork sparerib
• green onion
• green chile pepper
• black pepper
• shallot
• garlic
• salt
• sesame oil
• green onion

Instructions

1. 1 Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
2. 2 When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

By cvucvu1

Ingredients

• ✓ sugar
• soy sauce
• black pepper
• garlic
• lemon grass
• sesame seed
• sirloin tip
• skewer
• romaine lettuce
• cilantro
• basil
• mint
• green onion

Instructions

1. 1 In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.
2. 2 Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.
3. 3 Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.

By Maryellen

Ingredients

• ✓ sugar
• glutinous white rice
• sea salt
• pork belly
• fish sauce
• shallot
• black pepper
• mung bean
• water
• banana leaf
• kitchen twine

Instructions

1. 1 Place rice in a colander; rinse under cold water, stirring rice with your fingers, until water runs clear, about 2 minutes. Transfer rice to a large bowl or container; add water to cover by 2 inches. Cover and refrigerate for 12 hours.
2. 2 While rice refrigerates, cut pork into four 1 1/4x5-inch strips. Place pork strips, fish sauce, shallot, sugar, pepper, and 1/4 teaspoon salt in a large zip-top plastic freezer bag. Seal bag, removing as much air as you can. Gently massage pork to distribute marinade. Refrigerate for 12 hours.
3. 3 Place mung beans in a colander; rinse under cold water, stirring with your fingers, until water runs clear, 1 to 2 minutes. Transfer mung beans to a small saucepan; add remaining 1/2 teaspoon salt and 3 cups water. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until mung beans are creamy, no longer hold their shape, and begin to stick to the bottom of the pot, 16 to 18 minutes.
4. 4 Scrape beans into the bowl of a food processor. Process until smooth, about 10 seconds. Spread pureed mung beans onto a baking sheet. Chill until cold, about 45 minutes. You'll have about 2 cups mung bean puree.
5. 5 While mung beans cool, gently rub banana leaves with a damp cloth to remove dirt. Using kitchen shears, cut fibrous strings off each banana leaf. You only need 12 banana leaves, but you cannot use torn leaves, and you'll want to set aside wider banana leaves for wrapping, so you'll need extras.
6. 6 Remove pork from marinade; discard marinade. Moisten a work surface with a damp paper towel. Lay a 14-inch long piece of plastic wrap on moistened work surface, with the long edge facing you. Using a small offset spatula, spread 1/4 cup mung bean puree in center of plastic wrap to form a 6x4-inch rectangle. Center 1 pork strip on top of the mung bean rectangle. Spoon 1/4 cup mung bean puree over the pork, and using moistened hands, spread puree all over pork to mostly enclose. Lift bottom edge of plastic wrap to begin wrapping pork mixture; continue to roll into a log. Once roll is complete, hold the ends of the plastic wrap and roll pork mixture on the work surface towards you to form a tight cylinder, about 5 inches long; set pork roll aside. Repeat wrapping procedure with remaining 1 1/2 cups mung bean puree and remaining 3 pork strips.
7. 7 Drain rice and transfer to a large bowl. Stir in 2 1/4 teaspoons salt. You'll have about 9 cups of drained rice.
8. 8 Cut 36 (14-inch) lengths and 8 (28-inch) lengths of kitchen twine; set aside.
9. 9 Stack 3 wide banana leaves (dull-side down with lines on the leaf running parallel to the edge of the work surface) on top of each other to cover an 11-inch wide area. You will probably need to overlap some of the smaller leaves in order to form the desired shape. Using kitchen shears, cut banana leaf stack to form an 11x14-inch rectangle, with the 11-inch side facing you; discard trimmed leaves and restack leaves if needed. Spoon 3/4 cup of rice onto the center of banana leaf stack and spread into a 6x4-inch rectangle.
10. 10 Unwrap 1 of the pork rolls and center on top of rice rectangle. Spoon 3/4 cup rice over pork roll. Slowly wrap the short edge of banana stack closest to you over pork roll, stopping to redistribute rice enclosing the pork, until it is snug and completely wrapped. Tie banana leaf cylinder in the center with 1 (14-inch) piece of kitchen twine to secure. Working with 1 end of the cylinder only, fold banana leaf ends over cylinder. Hold ends in place and then stand cylinder up on the folded end. Spoon 1/4 cup of rice into open end; gently tap the sides of banana cylinder and tap back and forth to settle rice. Seal the open end of banana cylinder by tucking the sides of banana leaves against rice mixture like you are wrapping a present and folding flaps down. Center 1 (28-inch) string over folded end and hold sides of string snuggly against the cylinder. Hold folded end in place and flip cylinder. Open folded end.
11. 11 Spoon 1/4 cup of rice into open end; gently tap the sides of banana cylinder back and forth to settle rice. Seal open end of banana cylinder, tucks sides of banana leaves against rice mixture like you are wrapping a present, then fold flaps down. Bring edges of string up together and tie against folded flaps; don't tie too tightly. Center 1 (28-inch) string on 1 folded end perpendicular to first string, and hold sides of string snuggly against cylinder. With your other hand, hold bottom end in place and flip cylinder. Bring edges of string up together and tie against folded flaps; don't tie too tightly. Lay banana cylinder on work surface and cut off center string (the first string we tied) with kitchen shears; discard. Using 5 (14-inch) pieces of kitchen twine, tie banana cylinder working from center out at 1 1/2-inch intervals until you reach the ends. Wrap banana cylinder tightly in a 18-inch long piece of aluminum foil. Secure center and folded ends of foil with 3 (14-inch) pieces of kitchen twine. Repeat wrapping procedure with remaining banana leaves, rice, pork rolls, and kitchen twine.
12. 12 Place cylinders in a large stockpot (you may need to stand cylinders on their ends.) Fill the pot with water to 2 inches below the rim. Place a heat-proof lid on top of the cylinders to keep them submerged. Cover, and bring to a boil over high heat. Uncover and continue to gently boil at medium heat, turning every 2 hours, until the internal temperature is at least 200 degrees F (92 degrees C), about 6 hours. Add additional boiling water as needed throughout cook time to keep the water level 2 inches below the pot rim. Using tongs, transfer cooked banh tet to a baking sheet and let cool for at least 3 hours, or chill overnight. Remove and discard foil and banana leaves. Slice into rounds and serve. For clean slices, dip knife into warm water, and wipe clean often.

By Elizabeth Mervosh

Ingredients

• ✓ sugar
• pig's foot
• vinegar
• water
• soy sauce
• onion
• garlic
• black peppercorn
• bay leaf
• salt

Instructions

1. 1 Combine pig's feet, vinegar, water, soy sauce, onion, garlic, peppercorns, sugar, bay leaves, and salt in a stockpot. Bring to a boil. Allow to boil, 2 to 3 minutes.
2. 2 Reduce the heat to medium-low. Simmer, stirring occasionally, until meat is tender, pulls away easily from bones, and liquid thickens, about 1 hour. Serve hot over rice, if desired.

By lola

Ingredients

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

• ✓ sugar
• chicken leg quarter
• white vinegar
• water
• soy sauce
• bay leaf
• black peppercorn
• onion
• garlic
• salt
• coconut milk

Instructions

1. 1 Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
2. 2 Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.

By lola

Ingredients

• ✓ sugar
• soy sauce
• lime juice
• garlic
• fish sauce
• black pepper
• beef steak
• vegetable oil
• potato
• onion
• water

Instructions

1. 1 Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
2. 2 Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
3. 3 Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
4. 4 Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
5. 5 Pour reserved marinade into the pan with water to deglaze, scraping up browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
6. 6 Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.

By Mrs Lagdameo