BABY BACK RIBS

Serves 4 to 6 Prep Time 10 minutes
Cooking Time 1 to 2 hours

1 kilo baby back ribs (American ribs)
1 cup chopped white onions
1/2 cup sugar (add a little more if you want it sweeter)
1/2 cup tomato ketchup
1 teaspoon iodized salt
1 teaspoon black ground pepper
1 tablespoon Worcestershire sauce (we used Lea & Perrins)
3 tablespoos soy sauce
1 tablespoon vinegar
1 tablespoon allspice
4 cups water, plus more as needed
coleslaw and corn cobs, to serve

1. Place the ribs in a large casserole. Set aside.
2. Mix the remaining ingredients together in a bowl. Add mixture to the casserole with the ribs. Place over low heat and simmer for 1 to 2 hours or until the ribs are tender. Add more water to cover the ribs, if needed.
3. Remove the ribs from the casserole. Bring the sauce to a boil and cook for a few more minutes until it thickens.
4. Brush the ribs with the sauce. Grill ribs over a prepared charcoal or electric grill for 1 minute per side. Serve remaining sauce, coleslaw, and corn cobs on the side.

MUSHROOM AND BACON FRIED RICE

Serves 3 to 4 Prep Time 8 minutes
Cooking Time 8 minutes

1 1/2 tablespoons peanut oil
6 slices thick-cut bacon, cubed
1 small onion, minced
3 cloves garlic, minced
1 tablespoon minced ginger
2 stalks leek, thinly sliced
100 grams shiitake mushrooms, sliced
1 small carrot, thinly sliced
salt, to taste
1 cup frozen green peas (thawed or soaked briefly in hot water)
3 cups day-old rice
3 tablespoons light soy sauce (we used Kikkoman)
4 large eggs, beaten
truffle oil, to serve (optional)

1. Heat peanut oil in a wok or frying pan. Cook bacon until fat is rendered, about 10 minutes. Set aside bacon and bacon fat separately.
2. In the same pan on high heat, add 3 tablespoons rendered bacon fat and cook onions until softened. Add garlic, ginger, and leeks; cook for 2 to 3 minutes.
3. Add bacon, shiitake mushrooms, and carrots. Season to taste with salt.
4. Sauté for another 3 minutes, then add green peas, rice, and soy sauce. Mix well, then add beaten eggs. Mix egg with the rice mixture and let egg sit for a few seconds to solidify.
5. Turn off heat and transfer rice to individual bowls. Drizzle a little truffle oil on top, if using.

 

SAUSAGE AND POTATO CASSEROLE

Serves 4 Prep Time 20 minutes Cooking Time 20 minutes

FOR THE BECHAMEL SAUCE
1/4 cup butter
3 tablespoons all-purpose flour
2/3 cup evaporated milk
1 cup water
salt and freshly ground pepper, to taste
2 white onions, sliced
1/4 cup butter
4 Italian garlic sausages, sliced
400 grams potatoes, boiled and quartered
100 grams grated cheddar cheese, for garnish

1. Preheat oven to 350°F.
2. Make the bechamel sauce: Melt butter in a saucepan. Add flour and cook for 2 minutes. Mix well. Remove from heat, then add milk and water, whisking well. Return to heat and continue mixing until thick. Season with salt and pepper; set aside.
3. Sauté onions in butter. Add sliced sausages and cook until browned. Mix in potatoes and cook for 5 minutes.
4. Transfer sausage and potato mixture to a baking dish or casserole. Pour in bechamel sauce. Top with grated cheese and bake for 20 minutes in the preheated oven.

Fish and Vermicelli Rolls

We tweaked the classic spring roll by adding fish, mushrooms, and vermicelli noodles to the filling. Roll with it!

Serves 4 Prep Time 20 minutes Cooking Time 15 minutes

100 grams vermicelli noodles
1 tablespoon peanut oil, plus extra for deep-frying
250 grams mixed Asian mushrooms (shiitake and oyster), finely chopped
1 carrot, shredded
2 stalks green onion, finely sliced
1 (3/4-inch) piece ginger, peeled and finely chopped
500 grams skinless firm white fish (like cream dory or labahita), cut into 12 equal strips
12 (8.5x8.5-inch) lumpia wrappers
dipping sauce of choice, to serve (see tip)

1. Soak noodles in just-boiled water following package directions. Drain and chop. Transfer to a bowl.
2. Heat 1 tablespoon oil in a large frying pan on high heat. Sauté mushrooms, carrot, green onions, and ginger for 4 to 5 minutes until mushrooms are soft. Add mixture to noodles; mix well and let cool.
3. Place a lumpia wrapper on a flat surface with the corner pointing toward you. Place a heaping tablespoon of the mixture on the corner. Top with a strip of fish. Brush the edges of the wrapper with water. Fold corner over the filling, then roll up firmly, folding the edges in. Place on a tray, seam side down. Repeat with remaining ingredients to make 12 rolls.
4. Heat oil in a wok or deep saucepan on high heat. Deep-fry spring rolls in 2 batches, 3 to 4 minutes each, turning until golden. Drain on paper towels. Serve with dipping sauce on the side.

Sweet and Sour Pork Spare Ribs

Tempted to call your favorite Chinese restaurant for delivery tonight?
Try this recipe instead! You can make sweet and sour pork in 20 minutes flat.

Serves 4 Prep Time 10 minutes, plusmarinating time Cooking Time 10 minutes

500 grams pork tenderloin, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
4 cloves garlic, sliced
2 tablespoons all-purpose flour
oil for deep-frying
2 egg whites, lightly beaten

steamed rice, blanched green beans, and sliced leeks, to serve

FOR THE SAUCE
1/4 cup tomato sauce
2 tablespoons white vinegar
2 tablespoons sugar

1. Combine pork, soy sauce, cornstarch, and garlic in a shallow bowl. Marinate for 1 hour.
2. Place flour in a small bowl. Whisk in 1/3 cup water to make a smooth batter.
3. Heat oil in a large saucepan or wok on medium heat.
4. Dip pork in egg whites, then in batter, draining off excess. Deep-fry in hot oil for 2 to 3 minutes or until golden. Drain on paper towels.
5. Make the sauce: Combine ingredients in a saucepan. Simmer on high heat. Add pork, tossing to coat. Serve with rice, steamed green beans, and sliced leeks.

Creamy Zucchini Spaghetti Bake

This fuss-free dish can be assembled ahead and chilled, covered, until ready to bake.
Simply increase baking time by 10 to 15 minutes.

Serves 4 Prep Time 10 minutes
Cooking Time 25 minutes

375 grams spaghetti
50 grams butter
250 grams sliced button mushrooms
1 large zucchini, sliced into half-moons
1 stalk leek, trimmed and sliced
2 cloves garlic, crushed
3 teaspoons chopped thyme
300 ml all-purpose cream
1/2 cup Japanese breadcrumbs (panko)
1/2 cup grated tasty cheese

1. Preheat oven to 400°F. Lightly grease a large casserole dish.
2. Cook pasta in a large saucepan of boiling salted water for 8 to 10 minutes, until just tender. Drain well. Return to pan.
3. Meanwhile, melt butter in a large frying pan on medium heat. Sauté mushrooms, zucchini, leek, garlic, and thyme for 4 to 5 minutes until vegetables are tender. Stir in cream and bring to a simmer. Season to taste.
4. Add sauce to pasta, tossing well to coat. Transfer to prepared dish. Sprinkle with combined crumbs and cheese.
5. Bake for 10 to 15 minutes or until top is golden.

Out of the box READY TO BAKE MIXES review

These READY-TO-BAKE MIXES will help satisfy sweet cravings in mere minutes.

BROWNIE POINTS
Top the rich chocolate batter with thick caramel sauce, then bake. The result: chewy decadent bars you will enjoy bite after bite. Ghirardelli Caramel Turtle Brownie Mix.

PINOY PALATE
No need to wait for simbang gabi to enjoy this classic. You can make this Filipino favorite at home in 5 minutes! A box would make a great going-away gift to balikbayans flying overseas, too. White King Bibingka Mix.

COOKIE CAPER
Enjoy warm, freshly baked cookies in 12 minutes! Best savored with a glass of fresh milk. Duncan Hines Chocolate Chip Cookie Mix.

FAMILY FAVE
Topped with cream cheese frosting, this whole wheat carrot cake is the perfect dessert to cap off a family meal. The best thing about it? There’s no need for fancy equipment—you can make it in your toaster oven! Maya Think Heart Carrot Cake Mix.

LET THEM EAT CUPCAKES
Moist and flavorful, these gluten-free cupcakes are absolutely delish! A sweet vanilla frosting mix is included, too. Stonewall Kitchen Vanilla Cupcake Mix.