- Halal-certified boneless, skinless chicken breasts - Eggs, beaten - All-purpose flour - Fine breadcrumbs - Unsalted butter - Olive oil - Garlic clove (optional, rubbed on or in a finishing dressing) - Lemon wedges - Fresh arugula or mixed salad (optional) - Salt - Black pepper - Fresh parsley, chopped (optional)
1. Butterfly and pound chicken breasts thinly and evenly; season with salt and black pepper. 2. Set up dredging station: flour, beaten eggs, and breadcrumbs. Dredge each breast in flour, dip in egg, then press into breadcrumbs to coat evenly. 3. Heat a combination of unsalted butter and olive oil in a large skillet over medium-high heat until sizzling. 4. Fry chicken in batches, 2–3 minutes per side, until golden brown and cooked through; avoid overcrowding. 5. Drain briefly on paper towels; serve hot with lemon wedges and a simple arugula salad dressed with lemon, olive oil, minced garlic (optional), salt and pepper. Sprinkle with chopped parsley. ---
- Halal-certified boneless, skinless chicken breasts - Eggs, beaten - All-purpose flour - Breadcrumbs (seasoned) - Unsalted butter - Olive oil - Garlic cloves, minced (for sauce) - Canned crushed tomatoes or marinara sauce - Fresh basil or dried oregano - Mozzarella cheese, sliced or shredded - Grated Parmesan cheese - Salt - Black pepper
1. Pound chicken breasts to even thickness and season with salt and black pepper. 2. Dredge in flour, dip in beaten eggs, then coat with seasoned breadcrumbs. 3. Heat olive oil and a little unsalted butter in a skillet and fry chicken until golden on both sides; transfer to a baking dish. 4. In a saucepan, sauté minced garlic in olive oil briefly, add crushed tomatoes, basil or oregano, salt and pepper; simmer 10–15 minutes to meld flavors. 5. Spoon sauce over each fried breast, top with mozzarella and a sprinkle of Parmesan. 6. Bake in a preheated 200°C/400°F oven until cheese is melted and bubbly, about 10–15 minutes. Serve garnished with fresh basil. ---
- Halal-certified boneless, skinless chicken breasts - Unsalted butter - Garlic cloves, thinly sliced or smashed - Olive oil - Fresh thyme or rosemary (optional) - Low-sodium chicken stock - Lemon (optional, for finishing) - Salt - Black pepper - Fresh parsley, chopped
1. Pat chicken dry, season well with salt and black pepper. 2. Heat olive oil in a skillet over medium-high heat; add chicken and sear until golden on both sides; remove and keep warm. 3. Lower heat, add unsalted butter and sliced garlic to the pan; cook gently until garlic is softened and fragrant (do not burn). 4. Add a splash of chicken stock and fresh thyme/rosemary; simmer briefly to form a flavored pan jus. 5. Return chicken to the pan to coat and finish cooking through, spooning the garlic-butter sauce over the breasts. 6. Finish with a squeeze of lemon if desired, sprinkle chopped parsley, and serve immediately.
- 2 boneless, skinless halal chicken breasts - Salt and freshly ground black pepper - 1 garlic clove, finely grated or pressed - 1 large egg, beaten - 1/2 cup all-purpose flour - 1 cup breadcrumbs - 3–4 tbsp unsalted butter (or butter plus a little oil for frying) - Lemon wedges and chopped parsley, for garnish
1. Butterfly and gently pound chicken breasts to about 1/4 inch thickness; season both sides with salt, freshly ground black pepper and rub grated garlic. 2. Set up dredging stations: flour, beaten egg, breadcrumbs. Coat each cutlet in flour, then egg, then breadcrumbs, pressing to adhere. 3. Heat unsalted butter in a large skillet over medium-high heat (add a splash of oil if butter begins to brown). Fry schnitzels until deep golden and cooked through, about 3–4 minutes per side. 4. Drain on paper, sprinkle with a little extra black pepper, garnish with lemon and parsley, and serve immediately. ---
- 2 boneless, skinless halal chicken breasts - Salt and freshly ground black pepper - 1/2 cup all-purpose flour - 1 large egg, beaten - 1 cup panko breadcrumbs - 2 tbsp unsalted butter + 2 tbsp vegetable oil for frying - Tonkatsu sauce or a simple mixture of ketchup and Worcestershire (ensure halal) for serving - Shredded cabbage and lemon wedges
1. Flatten chicken breasts to even thickness, season with salt and black pepper. 2. Dredge in flour, dip in beaten egg, then coat thoroughly with panko. 3. Heat unsalted butter and oil in a skillet over medium heat; fry cutlets until golden brown and cooked through, about 4–5 minutes per side. 4. Drain on a rack or paper towel, slice into strips, and serve with tonkatsu sauce, shredded cabbage and lemon. ---
- 500 g boneless, skinless halal chicken breast, cut into 1–1.5 inch pieces - 3 garlic cloves, minced - 1/2 cup plain yogurt - 2 tbsp lemon juice - 2 tbsp olive oil - 1 tsp paprika - Salt and freshly ground black pepper - 2 tbsp unsalted butter, melted (for basting) - Metal or soaked wooden skewers - Sumac and chopped parsley, for garnish (optional)
1. In a bowl, combine yogurt, minced garlic, lemon juice, olive oil, paprika, salt and plenty of black pepper; add chicken pieces and marinate at least 1 hour or overnight. 2. Thread marinated chicken onto skewers. 3. Grill or sear skewers in a hot pan over medium-high heat, turning, until cooked through and nicely charred (8–12 minutes total). 4. Brush with melted unsalted butter during the last minute of cooking, sprinkle with sumac and parsley if using, and serve with rice, pita or a garlic sauce.
- Ground Beef - Butter - Lettuce - Cheddar - Lemon
1. Divide ground beef into equal portions and flatten each into thin rounds; place a cube or spoonful of cheddar on one round and cover with another, sealing edges to form a stuffed patty. 2. Heat a skillet with butter until melted and sizzling; add patties and cook 4–6 minutes per side (or until cooked through) to form a brown crust and melt the cheese inside. 3. Arrange lettuce leaves on a plate, place the hot stuffed patties on the leaves, and squeeze lemon over each before serving.
- Ground Beef - Butter - Lettuce - Cheddar - Lemon
1. Shape ground beef into a single or multiple patties of desired size. 2. Melt butter in a skillet over medium heat and add patties; cook until browned on one side, flip, and top each patty with slices of cheddar to melt. 3. Place patties on crisp lettuce leaves, squeeze lemon over the lettuce and patties, and serve immediately.
- Ground Beef - Butter - Lettuce - Cheddar - Lemon
1. Melt butter in a skillet and add ground beef, breaking it up and cooking until no longer pink and lightly browned. 2. Spoon warm beef into individual large lettuce leaves, sprinkle or shred cheddar over the hot beef so it softens, and finish with a squeeze of lemon over each cup. 3. Fold the lettuce around the filling and eat as handheld cups.
- Ground Beef - Butter - Lettuce - Cheddar - Lemon
1. Form ground beef into small oblong patties, pressing a bit of cheddar into the center of each and sealing the meat around the cheese. 2. Heat butter in a skillet and cook patties over medium heat until well browned on both sides and cooked through, allowing the cheddar to melt inside. 3. Toss torn lettuce with a small squeeze of lemon, arrange on plates, and serve patties atop the lettuce.
- Ground Beef - Butter - Lettuce - Cheddar - Lemon
1. Press ground beef into thick flat steaks and score the surface lightly to ensure even cooking. 2. Melt butter in a hot skillet and sear steaks until a deep crust forms, flipping to cook through. Remove steaks and keep warm. 3. Add a little more butter to the pan, quickly toss torn lettuce just to wilt slightly, return steaks to the plate, sprinkle with grated cheddar, and squeeze lemon over everything before serving.
- Ground Beef - Butter - Lettuce - Cheddar - Lemon
1. Melt butter in a skillet and cook ground beef, breaking it up until evenly browned and heated through. 2. Place chopped lettuce in a bowl, add hot ground beef to warm the leaves slightly, and toss gently. 3. Sprinkle shredded cheddar over the mixture, squeeze lemon juice across the top, toss once, and serve immediately as a warm entree salad.
- 12–16 oz (340–450 g) tortilla chips - 1 lb (450 g) ground beef - 1 small onion, finely chopped - 1 clove garlic, minced - 1 tbsp chili powder - 1 tsp ground cumin - Salt and pepper - 2 cups shredded cheddar or Mexican blend cheese - Pickled jalapeños, salsa, sour cream, guacamole, and chopped cilantro for garnish
1. Preheat oven to 375°F (190°C). Brown ground beef with chopped onion and garlic in a skillet; drain excess fat. 2. Stir in chili powder, cumin, salt and pepper, and a splash of water; simmer 2–3 minutes until combined. 3. Spread half the chips on a baking sheet, top with half the beef and half the cheese; repeat to make layers. 4. Bake 8–10 minutes until cheese is melted. Top with jalapeños, salsa, sour cream, guacamole and cilantro before serving.
- 24 cocktail (mini) hot dogs or frankfurters - 1 package crescent roll dough or puff pastry - 1 egg beaten with 1 tbsp water (egg wash) - Mustard or ketchup for dipping
1. Preheat oven to 375°F (190°C). Unroll dough and cut into strips (for crescent rolls, separate into triangles; for puff pastry, cut into thin strips). 2. Wrap each mini hot dog in a dough strip, tucking the ends under to seal. Place seam-side down on a baking sheet. 3. Brush each with egg wash. 4. Bake 12–15 minutes until dough is golden brown. Serve warm with mustard and ketchup.
- 1 leg of lamb (3–5 lb), cut into large pieces if preferred - 6 garlic cloves, crushed - 2 lemons, sliced - 1 tbsp dried oregano - 3 tbsp olive oil - 2–3 potatoes, quartered (optional) - Salt and black pepper to taste - Parchment paper or foil for wrapping
1. Preheat oven to 300°F (150°C). Rub lamb with olive oil, crushed garlic, oregano, salt and pepper. 2. Arrange lamb on a large sheet of parchment or foil with lemon slices and potatoes if using. 3. Fold and seal the parcel tightly to trap steam (or place in a covered baking dish). 4. Bake low and slow for 3–4 hours until meat is very tender and falling from the bone. 5. Carefully open parcel to allow juices to settle and to brown for 10–15 minutes under higher heat if desired. 6. Serve pieces with roasted potatoes and spooned pan juices.
- 1 leg of lamb (4–6 lb) - 2 tsp ras el hanout (or blend of cumin, coriander, cinnamon, paprika) - 4 garlic cloves, minced - 2 tbsp olive oil - 1 preserved lemon, rinsed and quartered (or zest of 1 lemon) - 1 cup green or black olives - Salt and pepper to taste
1. Preheat oven to 350°F (175°C). Combine ras el hanout, garlic, olive oil, salt and pepper to form a paste. 2. Rub the spice paste all over the leg of lamb, massaging into slits and surface. 3. Place lamb in a roasting pan with preserved lemon pieces and olives scattered around. 4. Roast for 1½–2 hours until the lamb reaches preferred doneness, basting occasionally with pan juices. 5. If you prefer a stickier crust, increase oven to 425°F (220°C) for the last 10–15 minutes. 6. Rest 15 minutes, then carve and spoon the olives and preserved lemon over the slices.
- 4 grouper fillets - 2 tsp paprika - 1 tsp cayenne (adjust to taste) - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp dried thyme - 1 tsp dried oregano - 1 tsp salt - 1/2 tsp black pepper - 3 tbsp unsalted butter or oil for searing - Lemon wedges for serving
1. Combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper to make a rub. 2. Pat fillets dry and coat all sides generously with the spice rub. 3. Heat a heavy skillet (cast iron preferred) over high heat until very hot; add butter or oil and let it shimmer. 4. Place fillets in the skillet and cook 3–4 minutes per side without moving until blackened and cooked through. 5. Transfer to plates, squeeze lemon over the fish, and serve.
- 4 grouper fillets (6–8 oz each) - Salt and freshly ground black pepper - 1/2 cup all-purpose flour (for dredging) - 3–4 tbsp unsalted butter - 2 tbsp olive oil - 2 tbsp fresh lemon juice - 2 tbsp chopped fresh parsley - Lemon wedges, for serving
1. Pat fillets dry and season both sides with salt and pepper; lightly dredge in flour and shake off excess. 2. Heat 2 tbsp butter and the olive oil in a large skillet over medium-high heat until foaming. 3. Add fillets and cook 3–4 minutes per side, until golden and just cooked through; transfer to a warm plate. 4. Reduce heat to medium; add remaining butter to skillet and let brown slightly, scraping up browned bits. 5. Stir in lemon juice and chopped parsley; taste and adjust seasoning. 6. Spoon sauce over fillets and serve immediately with lemon wedges. ---
- 4 grouper fillets (6–8 oz each) - Salt and black pepper - 2 tbsp olive oil - 1 medium onion, thinly sliced - 2 garlic cloves, minced - 1 (14 oz) can crushed tomatoes or 3 cups fresh diced tomatoes - 1/2 cup green olives, pitted and halved - 2 tbsp capers, rinsed - 1 jalapeño or serrano pepper, sliced (optional) - 1/4 cup chopped fresh cilantro - 2 tbsp fresh lime juice or 1 tbsp vinegar
1. Preheat oven to 375°F (190°C). Season fillets with salt and pepper. 2. Heat olive oil in a skillet over medium heat; sauté onion until soft, then add garlic and cook 30 seconds. 3. Add tomatoes, olives, capers, and sliced pepper; simmer 6–8 minutes to meld flavors. Stir in lime juice or vinegar and cilantro; adjust seasoning. 4. Place fillets in a baking dish and spoon sauce over and around the fish. 5. Bake uncovered 12–15 minutes, until fish is opaque and flakes easily. 6. Garnish with extra cilantro and serve with rice or warm tortillas. ---
- 4 grouper fillets (6–8 oz each) - Salt and black pepper - 1–2 tbsp olive oil - 1 ripe mango, peeled and diced - 1/2 red bell pepper, finely diced - 1/4 red onion, finely diced - 1 small jalapeño, seeded and minced (optional) - 2 tbsp chopped fresh cilantro - 2 tbsp fresh lime juice - 1 tsp brown sugar (optional)
1. Combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and brown sugar in a bowl; season to taste and chill. 2. Preheat grill to medium-high and oil grates. Brush fillets with olive oil and season with salt and pepper. 3. Grill fillets 3–4 minutes per side, until nicely charred at the edges and just cooked through. 4. Transfer to plates and spoon mango salsa over each fillet. 5. Serve with grilled vegetables or coconut rice. ---
- 4 grouper fillets (6–8 oz each), cut into portions if desired - 1 cup buttermilk - 1 cup all-purpose flour or fine cornmeal (or a mix) - 1 tsp paprika - 1 tsp garlic powder - 1 tsp salt - 1/2 tsp black pepper - Vegetable oil for frying - Lemon wedges and tartar sauce, for serving
1. Soak fillets in buttermilk 15–30 minutes in the refrigerator. 2. Combine flour/cornmeal, paprika, garlic powder, salt, and pepper in a shallow dish. 3. Heat 1–2 inches of oil in a heavy skillet or deep fryer to 350°F (175°C). 4. Remove fillets from buttermilk, let excess drip off, then dredge thoroughly in the seasoned dry mix. 5. Fry fillets in batches 3–5 minutes per side until golden brown and cooked through; do not overcrowd. 6. Drain on paper towels, season immediately with a little salt, and serve hot with lemon wedges and tartar sauce. ---
- 4 grouper fillets (6–8 oz each) - Salt and black pepper - 1/2 cup all-purpose flour (for dredging) - 3 tbsp olive oil - 3 tbsp unsalted butter - 1/3 cup dry white wine or fish/vegetable stock - 2 tbsp fresh lemon juice - 2 tbsp capers, rinsed - 2 tbsp chopped fresh parsley
1. Season fillets with salt and pepper and lightly dredge in flour, shaking off excess. 2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Add fillets and cook 3–4 minutes per side until golden and just done; transfer to a warm plate. 3. Add white wine or stock to the skillet to deglaze, scraping up browned bits; reduce slightly. 4. Stir in lemon juice, capers, and remaining butter; simmer 1–2 minutes to blend. 5. Return fillets to the pan briefly to warm and coat with sauce. 6. Sprinkle with parsley and serve immediately.
- 1 lb ground beef - 2–3 eggplants, sliced and roasted or fried - 2 brown eggs (one for béchamel, one for binding) - 2 cups whole milk - 1 onion, finely chopped - 2 cloves garlic, minced - 1 can (14 oz) crushed tomatoes or 2 cups diced tomatoes - 1 tsp cinnamon (optional, traditional) - 1/2 tsp black pepper - Salt to taste - 3 tbsp olive oil - 3 tbsp butter - 3 tbsp flour - 1/4 cup grated Parmesan or Kefalotyri (optional) - 1 small cucumber, for simple salad or garnish
1. Salt sliced eggplant briefly and sit 20 minutes, then pat dry. Roast or lightly fry until golden; set aside. 2. In a skillet, sauté onion and garlic in olive oil until translucent. Add ground beef, cook until browned; stir in tomatoes, cinnamon (if using), salt and 1/2 tsp black pepper. Simmer 10–15 minutes until thickened. 3. Make béchamel: melt butter in saucepan, whisk in flour and cook 1–2 minutes. Gradually whisk in warm whole milk until smooth and thickened. Remove from heat, whisk in one beaten brown egg and half the cheese if using. 4. In a baking dish, layer half the eggplant, all the meat sauce, remaining eggplant, then pour béchamel over top. Sprinkle remaining cheese. 5. Bake at 350°F (175°C) for 30–40 minutes until golden and set. Let rest 10 minutes before serving. 6. Serve moussaka with thinly sliced cucumber tossed with a little olive oil and vinegar as a crisp accompaniment.
- 1 lb ground beef - 1 brown egg - 1/4 cup whole milk - 1/2 cup panko breadcrumbs or fine breadcrumbs - 1 small onion, finely chopped and sautéed - 1 tbsp soy sauce (in patty mix) - 1/2 tsp black pepper - 1 tbsp ketchup - 1 tbsp Worcestershire sauce or additional soy sauce (for sauce) - 1 tbsp butter and 1 tbsp oil (for frying) - 1 small cucumber, thinly sliced for garnish
1. Sauté chopped onion until soft and cool slightly. In a bowl, combine panko soaked in milk, ground beef, beaten brown egg, sautéed onion, soy sauce and black pepper. Mix gently until just combined. 2. Divide into 4 patties, shaping slightly oval and pressing a small dimple in the center of each. 3. Heat butter and oil in a skillet over medium heat. Cook patties 4–5 minutes per side until browned and cooked through (internal ~160°F/71°C). Remove patties and keep warm. 4. In the same pan, add ketchup, Worcestershire (or extra soy), a splash of water and scrape up browned bits to make sauce; simmer 1–2 minutes. 5. Return patties to pan to coat in sauce briefly. 6. Serve Hambāgu with slices of fresh cucumber on the side and black pepper sprinkled to taste.
- 8 brown eggs - 1/2 lb ground beef - 1/2 cup bean sprouts or shredded cabbage (optional but traditional) - 2 green onions, sliced - 2 tbsp soy sauce (for beef and gravy) - 1 tsp black pepper - 1 tbsp cornstarch (for gravy) - 1 cup beef or chicken stock (or water) - Oil for frying - 1 small cucumber, sliced for serving
1. Brown ground beef in a skillet, season with 1 tbsp soy sauce and 1/2 tsp black pepper; drain and set aside. 2. In a large bowl, beat eggs and fold in cooked beef, bean sprouts or cabbage (if using) and green onions. 3. Heat a shallow layer of oil in a skillet over medium-high heat. Spoon portions of the egg mixture to form patties and fry until golden on both sides, 2–3 minutes per side. Drain on paper towels. 4. For the gravy, whisk cornstarch into stock until smooth, add 1 tbsp soy sauce and 1/2 tsp black pepper; bring to a simmer in a saucepan until thickened. 5. Serve Egg Foo Young patties topped with gravy and cucumber slices on the side.
- 1 lb ground beef - 2–3 brown eggs - 1 tbsp soy sauce - 1/2 tsp black pepper - 1 tsp sesame oil (optional) - 1 carrot, julienned - Spinach or greens, blanched (optional) - 1 small cucumber, thinly sliced and lightly salted for quick banchan - Cooked rice (to assemble bowls)
1. Season ground beef with soy sauce, black pepper and sesame oil if using. Sauté in a skillet until browned and slightly caramelized; adjust seasoning. 2. Prepare vegetables: sauté julienned carrot briefly, blanch spinach and season lightly with salt and sesame oil. 3. Lightly salt cucumber slices and let sit 5 minutes, then pat dry to make a quick banchan. 4. Fry brown eggs sunny-side up or to desired doneness. 5. Assemble bowls with rice, arranged vegetables, seasoned ground beef and a fried egg on top. Mix together before eating.
- 1 large head of cabbage (leaves separated) - 1 lb ground beef - 1 brown egg - 1/2 cup cooked long-grain rice - 2 tbsp whole milk - 1 small onion, finely chopped - 1 can (14 oz) crushed tomatoes - 1 tbsp tomato paste - 1 tsp soy sauce (for depth) - 1 tsp black pepper - 1/4 tsp white pepper - 1 tsp salt - 1 tbsp oil - 1 tsp sugar (optional, to balance sauce)
1. Core cabbage and blanch whole head in boiling water 5–8 minutes until outer leaves loosen and are pliable; remove leaves and set aside. Reserve a few small leaves for lining if desired. 2. Sauté onion in oil until translucent; cool slightly. 3. In a bowl combine ground beef, cooked rice, beaten egg, milk, sautéed onion, soy sauce, salt, black pepper and white pepper. 4. Place ~1/3–1/2 cup filling on each cabbage leaf, fold in sides and roll up to enclose filling; tuck rolls seam-side down into a casserole snugly. 5. In a bowl mix crushed tomatoes, tomato paste, a pinch of sugar (if using), and a little salt; pour over rolls to cover. 6. Cover tightly with lid or foil and bake at 350°F (175°C) for 60–75 minutes until meat is cooked and cabbage is tender. 7. Let rest 10 minutes before serving. Serve rolls with spoonfuls of tomato sauce.
- 1 lb ground beef - 1 brown egg - 1/3 cup panko breadcrumbs - 1/4 cup whole milk - 1 small onion, finely chopped - 2 tbsp soy sauce (divided: 1 tbsp in patties, 1 tbsp in sauce) - 1 tbsp ketchup (for sauce) - 1 tsp sugar - 1/2 tsp black pepper - 1/4 tsp white pepper - 2 tbsp oil - 2 cups thinly shredded cabbage (for serving)
1. Soak panko in milk until soft. Sauté onion in 1 tbsp oil until soft and translucent; cool. 2. In a bowl mix ground beef, beaten egg, soaked panko, cooled onion, 1 tbsp soy sauce, black pepper and white pepper until just combined; form into 4 oval patties. 3. Heat remaining oil in a skillet over medium-high heat. Sear patties 3–4 minutes per side until browned; lower heat and cook through 6–8 more minutes (or finish in 350°F oven 8–10 minutes). 4. Remove patties and keep warm. To skillet, add 1 tbsp soy sauce, ketchup, sugar and 1/4 cup water; simmer and scrape browned bits to make sauce, reduce slightly. 5. Return patties to pan and spoon sauce over to coat and heat through. 6. Serve each hambagu with shredded cabbage on the side, spooning extra sauce over the patties.
- 1 lb ground beef - 2 brown eggs - 2 tbsp whole milk (to loosen eggs) - 6 cups napa cabbage, chopped - 3 cloves garlic, minced - 2 tbsp soy sauce - 1 tsp white pepper - 1/2 tsp black pepper - 1 tbsp vegetable oil - 1 tsp sesame oil (optional) - 2 green onions, sliced (optional garnish)
1. Beat eggs with milk and a pinch of salt. Heat wok or large skillet over high heat with 1/2 tbsp oil, scramble eggs until just set, remove and reserve. 2. Add remaining oil to wok, add garlic and stir briefly, then add ground beef and break up; cook until browned. 3. Season beef with soy sauce, white pepper and black pepper; stir to combine. 4. Add chopped napa cabbage and stir-fry until wilted but still slightly crisp, 3–5 minutes. 5. Return scrambled eggs to the pan, toss with a splash of sesame oil if using, adjust seasoning to taste. 6. Garnish with sliced green onions and serve hot as an entree over steamed rice.
- 3 cups finely shredded cabbage - 8 oz ground beef - 2 brown eggs - 1 cup all-purpose flour - 1/2 cup whole milk - 1 tbsp soy sauce - 1/2 tsp white pepper - 1/4 tsp black pepper - 2 tbsp vegetable oil - Okonomiyaki sauce or a mixture of 2 tbsp ketchup + 1 tbsp soy sauce (for topping) - Optional: mayonnaise and aonori or sliced green onion for garnish
1. In a bowl whisk together flour, milk, soy sauce, eggs, white pepper and black pepper to make a slightly thick batter. 2. Stir in shredded cabbage and ground beef until evenly combined. 3. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Spoon half the mixture into the pan and flatten into a 7–8 inch pancake. 4. Cook 4–5 minutes until the bottom is golden and set, flip carefully and cook another 4–5 minutes until cooked through (cover briefly if needed). 5. Repeat for second pancake with remaining oil and batter. 6. Transfer to plates, brush with okonomiyaki sauce (or ketchup-soy mixture), drizzle mayonnaise if using, and sprinkle aonori or sliced green onion. Serve hot as an entree.
- 1.5 lb ground beef - 1 brown egg - 1/3 cup whole milk - 1/2 cup breadcrumbs - 1 small onion, divided (half in patties, half sliced for gravy) - 2 tbsp soy sauce (1 tbsp in patties, 1 tbsp in gravy) - 1 tsp black pepper - 1/4 tsp white pepper - 1 small head cabbage, sliced into wedges or thick ribbons - 2 tbsp flour (for gravy) - 2 tbsp oil - 1 cup water (or low-sodium beef broth if available) - Salt to taste
1. Soak breadcrumbs in milk. Sauté half the chopped onion until soft and cool slightly. 2. Combine ground beef, soaked breadcrumbs, beaten egg, sautéed onion, 1 tbsp soy sauce, salt, black pepper and white pepper; form into 4–6 oval patties. 3. Heat oil in a skillet over medium-high heat; brown patties 3–4 minutes per side and remove to a plate (they will finish in gravy). 4. In same skillet, add remaining sliced onion and cook until softened; sprinkle flour over onions and stir 1 minute to cook flour. 5. Gradually whisk in water (or broth) and 1 tbsp soy sauce, scraping browned bits; simmer until slightly thickened. Return patties to skillet, spoon gravy over, cover and simmer 8–10 minutes until cooked through. 6. Meanwhile, in a separate pan, braise cabbage with a little oil, salt, pepper and a splash of water covered over medium-low heat until tender, about 12–15 minutes. 7. Serve Salisbury steaks topped with gravy alongside braised cabbage.
- 4 large green bell peppers, tops trimmed and seeds removed - 1 lb (450 g) ground beef - 1 small onion, finely chopped - 1 cup cooked rice - 1 cup diced tomatoes (canned or fresh) - 2 tablespoons tomato paste (optional for richness) - 2 tablespoons oil - 1 teaspoon dried oregano - Salt and black pepper to taste - 1/2 cup shredded cheese (cheddar or Monterey Jack), optional - Young green onions (tops only), chopped, for garnish
1. Preheat oven to 375°F (190°C). Parboil whole peppers in boiling water 3–4 minutes, then drain and set aside. 2. In a skillet, heat oil over medium heat; sauté chopped onion until translucent. Add ground beef and cook until browned, breaking it up as it cooks. 3. Stir in diced tomatoes, tomato paste (if using), cooked rice, oregano, salt and pepper; simmer 3–5 minutes to combine and thicken slightly. 4. Spoon the beef mixture into each parboiled pepper, top with shredded cheese if desired, and place upright in a baking dish with a splash of water in the bottom. 5. Bake 20–25 minutes until peppers are tender and cheese is melted. Sprinkle chopped young green onion tops over peppers before serving.
- 1 lb (450 g) flank or skirt steak, thinly sliced against the grain - 2 green bell peppers, thinly sliced - 1 medium onion, sliced - 2 tomatoes, cut into wedges (optional but traditional in some home versions) - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 teaspoon sugar - 1 tablespoon cornstarch mixed with 2 tablespoons water - 2 tablespoons oil - 2 cloves garlic, minced - Young green onions (tops only), sliced, for garnish - Salt and black pepper to taste
1. Marinate sliced beef briefly with 1 tablespoon soy sauce and a pinch of pepper for 10 minutes. 2. Heat a wok or large skillet over high heat with 1 tablespoon oil; quickly sear beef in batches until browned but not fully cooked; remove and set aside. 3. Add remaining oil, sauté garlic, then add onions and bell peppers; stir-fry 2–3 minutes until crisp-tender. Add tomato wedges and cook 1 minute more. 4. Return beef to the wok, add oyster sauce, remaining soy sauce, sugar and the cornstarch slurry; toss until sauce thickens and beef is cooked through. 5. Adjust seasoning, sprinkle with chopped young green onion tops, and serve immediately over steamed rice.
- 1 lb (450 g) ground beef - 1 medium onion, finely chopped - 1 green bell pepper, finely chopped - 2 tomatoes, diced (or 1 cup canned diced tomatoes) - 2 tablespoons tomato sauce or paste - 2 tablespoons oil - 1 teaspoon ground cumin - 1/2 teaspoon dried oregano - Salt and pepper to taste - Optional: 1/4 cup green olives (sliced) and/or 2 tablespoons raisins - Young green onions (tops only), chopped, for garnish
1. Heat oil in a skillet over medium heat; sauté onion and bell pepper until softened. 2. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed. 3. Stir in diced tomatoes, tomato sauce, cumin, oregano, salt, pepper, and optional olives/raisins; bring to a simmer. 4. Reduce heat and simmer 10–15 minutes until flavors meld and sauce thickens. Adjust seasoning. 5. Garnish with chopped young green onion tops and serve with white rice, tortillas or in empanadas.
- 1 lb (450 g) thin-cut beef steaks (sirloin or round), cut into strips or small pieces - 2 medium tomatoes, chopped - 1 green bell pepper, sliced - 1 medium onion, thinly sliced - 2 tablespoons oil - Juice of 1 lime - 1 teaspoon ground cumin - Salt and pepper to taste - Young green onions (tops only), sliced, for garnish - Warm corn or flour tortillas, to serve
1. Pat beef dry, season with salt, pepper and cumin. Heat oil in a large skillet over medium-high heat. 2. Sear beef in batches until browned but not overcooked; remove and set aside. 3. In the same skillet, add a touch more oil if needed and sauté onions until translucent, then add bell pepper and cook until just tender. 4. Add chopped tomatoes and lime juice, return beef to the skillet, and simmer 3–5 minutes until tomatoes break down slightly and everything is heated through. 5. Garnish with sliced young green onion tops and serve hot with warm tortillas.
- 2 lb (900 g) beef chuck, cut into 1–1.5 inch cubes - 1 large onion, chopped - 1 green bell pepper, chopped - 2 tomatoes, diced (or 1 cup canned tomatoes) - 2 cups beef broth - 2 tablespoons oil - 1 teaspoon ground cumin - 1 teaspoon dried oregano - Salt and pepper to taste - 1 bay leaf (optional) - Young green onions (tops only), chopped, for garnish
1. Season beef cubes with salt and pepper. In a heavy pot, heat oil over medium-high heat and brown beef in batches; remove and set aside. 2. Sauté chopped onion and bell pepper in the same pot until softened. Add diced tomatoes, cumin and oregano; cook briefly to combine. 3. Return beef to pot, add beef broth and bay leaf; bring to a simmer, cover and reduce heat to low. 4. Simmer gently 1.5–2 hours until beef is fork-tender and sauce has thickened, stirring occasionally and adjusting liquid as needed. 5. Remove bay leaf, correct seasoning, garnish with chopped young green onion tops and serve with white rice, mashed potatoes or crusty bread.
- 1 lb (450 g) flank or skirt steak, thinly sliced - 2 green bell peppers, sliced into strips - 1 large onion, sliced into strips - 2 tomatoes, diced (for pico or garnish) - Juice of 1 lime - 2 tablespoons oil - 1 tablespoon chili powder or fajita seasoning - 1 teaspoon ground cumin - Salt and pepper to taste - Young green onions (tops only), sliced, for garnish - Warm flour or corn tortillas, to serve
1. Toss sliced beef with lime juice, chili powder (or fajita seasoning), cumin, salt and pepper; let marinate 15–30 minutes. 2. Heat 1 tablespoon oil in a hot skillet or grill pan; sear beef in a single layer until browned but slightly pink inside; remove and keep warm. 3. Add remaining oil to the pan, sauté onion and bell pepper strips until charred at edges and tender-crisp. 4. Return beef to the pan, toss with vegetables to combine and heat through for 1–2 minutes. 5. Serve immediately with warm tortillas, diced tomatoes, and a sprinkle of sliced young green onion tops.
- 2 cups brisket burnt ends, warmed - 4 soft hamburger buns or kaiser rolls - 1 cup Kansas-style sweet tomato barbecue sauce - 1/2 cup sliced dill pickles - 1/2 cup thinly sliced white onion - 2 tbsp unsalted butter, softened (optional, for toasting) - Salt and black pepper to taste
1. Preheat a griddle or skillet over medium heat. Lightly butter the cut sides of the buns and toast until golden. 2. Warm the burnt ends in a skillet with half the barbecue sauce over low–medium heat until heated through and glazed, 4–6 minutes. 3. Season with salt and pepper to taste, adding more sauce if desired for glazing. 4. Pile warmed burnt ends onto the bottom half of each toasted bun. 5. Top with sliced onions and dill pickles, spoon remaining sauce over, and close the sandwich. Serve immediately.
- 3 cups brisket burnt ends, reheated - 1 1/2 cups baked beans (homestyle or canned and warmed) - 1 cup prepared coleslaw - 4 slices cornbread or 4 small cornbread muffins - 1/2 cup extra barbecue sauce (for serving) - Lemon wedges and hot sauce, optional
1. Reheat the burnt ends in an oven at 350°F (175°C) covered for 15–20 minutes or in a skillet with a splash of water and sauce until tender. 2. Warm baked beans in a saucepan over medium heat until bubbling and hot. 3. Arrange warmed burnt ends on a plate with a scoop of baked beans and coleslaw on the side. 4. Place cornbread on the plate and serve extra barbecue sauce on the side. 5. Offer lemon wedges and hot sauce for diners who want extra brightness or heat.
- 2 cups brisket burnt ends, coarsely chopped - 1 tbsp vegetable oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 tbsp chili powder - 1 tsp ground cumin - 1 cup beef broth - 1 (8 oz) can crushed tomatoes (optional for a slightly saucier chili) - Salt and black pepper to taste - Optional garnishes: shredded cheddar, chopped raw onion, sliced jalapeños
1. Heat oil in a heavy pot over medium heat. Sauté diced onion until translucent, about 5 minutes; add garlic and cook 30 seconds. 2. Stir in chili powder and cumin and toast briefly to bloom the spices. 3. Add chopped burnt ends and toss to coat with spices; cook 2–3 minutes. 4. Pour in beef broth and crushed tomatoes (if using), bring to a simmer, then reduce heat and cook gently 20–30 minutes to meld flavors. Add water if too thick. 5. Season with salt and pepper to taste. Serve ladled into bowls and top with shredded cheddar, raw onion, and jalapeño slices if desired.
- 3 cups cooked elbow macaroni - 2 cups burnt ends, chopped - 3 tbsp unsalted butter - 3 tbsp all-purpose flour - 2 cups whole milk - 1 cup sharp cheddar, grated - 1 cup Monterey Jack or Gruyère, grated - 1/2 cup panko breadcrumbs (optional) - Salt and black pepper to taste
1. Preheat oven to 350°F (175°C). Butter a 9x9-inch baking dish. 2. Make a béchamel: melt butter in a saucepan over medium heat, whisk in flour and cook 1 minute, then gradually whisk in milk until smooth and thickened. 3. Remove from heat and stir in grated cheeses until melted. Season with salt and pepper. 4. Toss cooked macaroni and chopped burnt ends with the cheese sauce, transfer to the prepared dish. 5. Sprinkle panko breadcrumbs over the top if using, dot with a little extra butter. 6. Bake 20–25 minutes until bubbly and golden on top. Let rest 5 minutes before serving.
- 3 cups chopped brisket burnt ends - 1 tbsp vegetable oil - 1 medium onion, diced - 2 carrots, diced - 2 tbsp tomato paste - 1 cup beef broth - 1 tsp Worcestershire sauce - 3 cups mashed potatoes (prepared) - 1 tbsp butter for potato topping - Salt and black pepper to taste
1. Preheat oven to 400°F (200°C). In a skillet, heat oil and sauté onion and carrots until softened, about 6–8 minutes. 2. Stir in tomato paste and cook 1 minute, then add chopped burnt ends, beef broth, and Worcestershire sauce. 3. Simmer until slightly thickened, about 8–10 minutes. Adjust seasoning with salt and pepper. 4. Spoon the burnt-ends mixture into a casserole dish and spread evenly. 5. Top with mashed potatoes, dot with butter, and smooth or create peaks with a fork for browning. 6. Bake 20–25 minutes until the potato topping is golden and the filling is bubbling. Let rest 5 minutes before serving.
- 4 large baking potatoes - 2 cups chopped brisket burnt ends - 1 1/2 cups shredded sharp cheddar cheese - 1 cup sour cream - 4 tbsp unsalted butter - 4 slices bacon, cooked and crumbled (optional) - 2 tbsp chopped chives or green onions - Salt and black pepper
1. Preheat oven to 425°F (220°C). Scrub potatoes, prick with a fork, rub with oil and salt, and bake directly on the rack 45–60 minutes until tender. 2. Meanwhile, warm chopped burnt ends in a skillet over low heat. 3. When potatoes are done, cut a slit lengthwise and carefully press ends to open; fluff the insides with a fork and mix in butter, salt, and pepper. 4. Spoon warmed burnt ends into each potato, then top with shredded cheddar so it melts from the heat. 5. Add a dollop of sour cream, sprinkle crumbled bacon (if using) and chopped chives. Serve hot.
- 500 g boneless, skinless chicken breast - 2 cups jasmine rice - 3 cups chicken stock - 1 tsp ground turmeric (or 1 tbsp grated fresh turmeric) - 3 shallots, thinly sliced - 3 cloves garlic, minced - 2 tbsp fish sauce (nước mắm) - 1 tsp sugar - 1 cucumber, thinly sliced - 1 carrot, julienned and quick-pickled (1 tbsp vinegar + 1 tsp sugar) - Fresh cilantro and scallions, chopped - Fried shallots or shallot oil for garnish - Salt and pepper
1. Rinse rice until water runs clear. In a rice cooker or pot, toast rice briefly with 1 tbsp oil, add 1 tsp turmeric, then cook with 2 cups chicken stock (or water) until done. 2. Bring 3 cups chicken stock to a gentle simmer with 1 sliced shallot, 1 garlic clove, salt and pepper. Add chicken breast and poach gently 8–12 minutes until cooked through; remove and let rest. 3. Reserve and strain the poaching liquid as a clear broth; adjust seasoning with a little fish sauce and sugar. 4. Shred the cooled chicken breast with forks into thin strips; toss with 1 tbsp fish sauce, 1 tsp sugar, minced garlic and a drizzle of oil to keep moist. 5. Quick-pickle carrot in vinegar, sugar and a pinch of salt for 10 minutes. 6. Serve turmeric jasmine rice topped with shredded chicken, cucumber, pickled carrot, chopped cilantro and scallions; ladle warm broth on the side and finish with fried shallots. ---
- 500 g boneless, skinless chicken breast - 2 cups jasmine rice - 4 cups chicken stock (reserve from poaching) - 4 cloves garlic, smashed - 2-inch piece ginger, sliced - 3 tbsp neutral oil (for rice) - 3 scallions, finely chopped - 1 tbsp grated ginger - 2 tbsp light soy sauce - 2 tbsp fish sauce - Cucumber slices and cilantro to serve - Salt and white pepper
1. In a pot, combine chicken breasts, ginger slices, garlic and enough water to cover; simmer gently 10–12 minutes until just cooked. Remove chicken and cool; reserve the poaching liquid and strain. 2. Heat 2 tbsp oil in a pan, sauté 1 minced garlic and 1 tsp grated ginger until fragrant; add rinsed jasmine rice and stir to coat with oil. 3. Transfer rice to a rice cooker or pot, add 2 cups strained chicken stock (or enough per rice instructions) and cook until fluffy. 4. Finely chop scallions and mix with 1 tbsp grated ginger and 1 tbsp hot oil to make ginger-scallion oil; season lightly with salt. 5. Slice or shred the poached chicken, drizzle with a little sesame oil if desired. 6. Make dipping sauce: mix soy sauce, fish sauce and a splash of the poaching broth to taste. 7. Serve rice topped or alongside sliced chicken, spoon ginger-scallion oil over the chicken, garnish with cucumber and cilantro, and offer the soy dipping sauce. ---
- 600 g boneless, skinless chicken breast, cut into bite-sized pieces - 2 cups jasmine rice - 3 tbsp palm sugar or brown sugar - 2 tbsp fish sauce - 1 tbsp soy sauce - 3 shallots, thinly sliced - 3 cloves garlic, minced - 1 tsp black pepper - 1/2 cup water or coconut water - 1 tbsp vegetable oil - Fresh scallions and chilies to garnish
1. Cook jasmine rice according to package or rice cooker instructions. 2. In a small pan, melt palm/brown sugar with 2 tbsp water over medium heat until it turns deep amber to make caramel (watch closely to avoid burning). 3. In a claypot or heavy skillet, heat oil and sauté shallots and garlic until fragrant. Add chicken pieces and sear briefly. 4. Pour the caramel into the pot, add fish sauce, soy sauce, black pepper and 1/2 cup water or coconut water. Stir to coat the chicken. 5. Simmer gently, covered, 12–15 minutes until chicken is tender and sauce thickens to a glossy glaze. Adjust seasoning. 6. Finish with chopped scallions and sliced chilies. Serve hot over jasmine rice, spooning extra sauce over the rice. ---
- 500 g boneless, skinless chicken breast (butterflied or thinly sliced) - 2 cups jasmine rice - 3 stalks lemongrass, white parts finely minced - 4 cloves garlic, minced - 2 tbsp fish sauce - 1 tbsp soy sauce - 1 tbsp sugar or honey - 1 tbsp vegetable oil - Lime wedges, cucumber, and nuoc cham (fish sauce dipping) to serve
1. Make jasmine rice and keep warm. 2. In a bowl combine minced lemongrass, garlic, fish sauce, soy sauce, sugar and oil. Add chicken and marinate at least 30 minutes (overnight for best flavor). 3. Grill or broil chicken over medium-high heat 4–6 minutes per side until charred at edges and cooked through; rest 5 minutes then slice. 4. Prepare nuoc cham: mix 3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp water, 1 tbsp sugar and minced chili/garlic to taste. 5. Serve sliced grilled lemongrass chicken over jasmine rice with cucumber, lime wedges and nuoc cham on the side. ---
- 500 g boneless, skinless chicken breast, thinly sliced - 2 cups jasmine rice - 3 stalks lemongrass, finely minced - 3 cloves garlic, minced - 1–2 fresh red chilies, sliced (to taste) - 2 tbsp fish sauce - 1 tbsp oyster sauce - 1 tsp sugar - 2 tbsp vegetable oil - Fresh basil or cilantro to garnish
1. Cook jasmine rice and keep warm. 2. Toss sliced chicken with 1 tbsp fish sauce and 1 tsp sugar; let sit 10 minutes. 3. Heat oil in a wok over high heat. Sear chicken in batches until just browned; remove and set aside. 4. Add a touch more oil, stir-fry minced lemongrass, garlic and chilies until aromatic (30–45 seconds). 5. Return chicken to wok, add oyster sauce and remaining fish sauce, stir to coat and cook 1–2 minutes until sauce clings to chicken. 6. Garnish with fresh basil or cilantro and serve immediately over jasmine rice. ---
- 500 g boneless, skinless chicken breast, pounded to even thickness - 2 cups jasmine rice - 4 tbsp vegetable oil - 3 cloves garlic, minced - 3 scallions, thinly sliced - 2 tbsp fish sauce - 1 tsp sugar - Pickled vegetables (carrot/daikon), cucumber slices and cilantro to serve - Fresh pepper and lime wedges
1. Cook jasmine rice and keep hot. 2. Marinate pounded chicken with 1 tbsp fish sauce, a pinch of sugar, minced garlic and pepper for 15–30 minutes. 3. Heat a heavy skillet until very hot, add 2 tbsp oil and pan-sear chicken 3–4 minutes per side until deeply golden and cooked through; remove and rest, then slice. 4. In a small pan, heat remaining oil until smoking lightly, stir in sliced scallions briefly then remove from heat (hot oil will sizzle the scallions). 5. Arrange rice on plates, top with sliced chicken, pour the hot scallion oil over the chicken so it sizzles and aromatics bloom. 6. Serve with pickled vegetables, cucumber, cilantro and lime wedges; offer extra fish sauce or nuoc cham if desired.
- slices of Irish soda bread, cut into 1–2 inch rounds - cream cheese or crème fraîche - smoked salmon, thinly sliced - fresh dill sprigs - lemon wedges - capers (optional) - black pepper
1. Toast soda bread rounds lightly until just crisp. 2. Spread a thin layer of cream cheese or crème fraîche on each round. 3. Top with a small fold of smoked salmon, a dill sprig, a few capers if using, and a crack of black pepper. 4. Finish with a small squeeze of lemon and serve on a platter.