Mix all ingredients together. Add protein and marinate for 2-6 hours.

Marinate the chicken for 2 hours in the soy sauce, vinegars, bay leaves, sugar, peppercorns, garlic, green onions and hot pepper (if your using).

Reserving the marinade, heat up the oil in a fry pan and sear the chicken on all sides, working with 2 or 3 pieces of chicken at a time. Once all the chicken has been seared, add all the chicken and marinade into a large pan and bring the liquid to a boil, then reduce to a simmer and cover for 30 minutes.

Flip the chicken pieces over and recover and continue simmering for another 25-30 minutes.
The marinade will be syrup-like when its time to serve, if the marinade is still too liquidy but the chicken's done, you can thicken the sauce with a corn starch slurry. (add a tsp of cornstarch to 2 tsp of warm water, mix it well and stir into the sauce quickly, it will thicken once it starts to simmer.

Serve over Jasmin rice and garnish with green onion slices and sliced hot pepper if your using them!

Prepare the chicken in a small bowl, set aside, mix all the other ingredients togather, then either add the chicken to them or add them to the chicken, mix well and let them marinate for 1 hour, if its warm in your kitchen put them in the fridge while marinating and remove 15 minutes prior to being ready.

If you haven't done so already cut out 16 squares of tinfoil (4"x4"), now wrap up 3-4 pieces of chicken, about 1 tblsp worth, in the center of the foil, now grab a corner of the tinfoil and match it with the opposite corner of tinfoil, flatten it into that triangle, then fold over the edge along the seam of the triangle ¼ of an inch do the same for the other open seem, now fold ¼ inch corner back in ¼ inch. Repeat until all the chicken and foil is used, about 20 packets.

Heat the oil up to 350-365°F. depending on how much room you have in your fryer, add 4-5 packets at a time and let them fry for about 4 minutes.
The cooked foil wrapped chicken should be juicy and caramelized. Repeat until all the chicken is fried then dab the outsides of the foil with a dry paper towel and serve.

In a large frying pan on medium/low heat with the oil, after a minute add the garlic and ginger, stirring for a minute, maybe two, we don't want to get the garlic over browned which leads to bitter garlic instead of a sweet garlic. Add your chopped cabbage and stir around to incorporate the garlic and ginger, then let sit and stir ever 1-2 minutes until the thicker pieces have softened and there is little water/moisture content due to evaporation, about 4-5 minutes. Let cool off the stove, I spread mine out on a large cold plate to cool quicker.

in a large bowl add the ground pork, soy sauce, sesame oil, white pepper, corn starch and if your using it, the chili crunch. with your clean hands, or if you have the thin rubber gloves, mix the meat and spices well then we actually grab some of the mixture and 'slap' it down into the bowl and keep repeating this technique, in 5 minutes you will see the texture of the meat mixture change in this traditional Chinese meat mixing technique called 'Velveting'. Now you can incorporate the chopped green onions into the pork mix and set aside until the cabbage mixture has cooled completely. Now mix in the cabbage into the pork. We are now ready to start stuffing the gyoza wraps.

Fill a very small bowl with a little water for you to dip your fingers in to wet the edges of the wrapper. Get a regular soup spoon for shaping the filling, I like to coat mine with a little oil on both sides to make the filling slide right into the wrapper. Have a empty plate or paper plate ready for the finished uncooked gyoza. If you're right handed, pick up one wrapper in your left hand and wet ½ of the edge with your right finger, now with the spoon get a small spoonful of the pork/cabbage/green onion mix and plunk it into the center of the wrapper, fold it in half, pinching the center top closed, then with your left thumb and two fore-fingers crimp the left open side shut, sort of curving toward you, and do them to the left open side of the gyoza with your right thumb and fore-fingers crimping it shut tightly. set aside on paper plate and repeat. depending on the size of your frying pan, a small 8 inch is good for frying about 10 gyoza, a 10 inch fry pan is good for about 20-25 gyoza. For a 8 inch pan add 2-3 tsp of vegetal oil (3-4 tsp oil for a 10 inch pan).

While the pan is off the heat, add the oil and then arrange the gyoza so they are standing up with the filled side down, start them off on one side of the pan and make a line of them, in the smaller pan I line 7 up and put the 3 extra on the side. For the larger pan you can get 2 curved rows and some in the middle. Once they are all in the oiled pan, turn on the heat to low, check the bottom of the one on the edge closest to you for degree of golden brown. once they are there, add ¼ cup of water to the pan and cover for four minutes. After the times up remove the cover, if things went perfect the liquid is gone and the gyoza didn't stick and you can use the service plate to invert over the fry pan and flip the contents onto the plate quickly. If things did not go perfect: you can soak up too much liquid or oil with a paper towel from the pan. If the gyoza have stuck you may need to bust out a spatula. My first batch stuck, then my second batch I lowered the heat and it came out perfect! If you have non-stick pans they may facilitate the no stick action much better.

For a dipping sauce I use ½ soy sauce and ½ rice wine vinegar. Equal portions. Optional you can add some of that chili oil to it!

In a blender or food processor pulverize the Habaneros, minus the stems with the Brown Sugar, Soy Sauce, Worcestershire Sauce, Rice Wine Vinegar, Liquid Smoke and Orange Juice.
Mix together the black pepper, onion powder, garlic powder and brown sugar

Trim any silver skin and fat off the outside of the beef.
Cutting against the grain, slice slabs of beef ¼ inch thick. When all the beef is cut into ¼ inch thick slabs, look on both sides of the slab for thick veins of fat, trim these away as leaving them in reduces the time they stay edible and also can go rancid.

Now cut the trimmed slabs of beef into pencil sized sticks, depending on how long they are you may want to cut them in half (or thirds if using a London broil cut of beef).

Add the onion powder, garlic powder, black pepper and kosher salt to the beef strips. Let sit, covered, in the refrigerator while the marinade cools.

Place the beef pieces into the marinade and mix up. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, 6-8 hours is ideal, overnight is fine.

Drain the liquid off, it's fine to have bits of the pepper and spices on it.

Line your trays with their non-stick screens, or if using an oven, line cookie sheets with parchment paper.

Place the beef pieces in a line a ¼ inch away from any edges, and leaving a ¼ between rows, and fill up the trays/cookie sheets.

If you are using a dehydrator, set it on jerky or 165° F.

If you're using the oven set it at its lowest temperature, then keep the door of the oven open a crack. 170 is the ideal temperature. (If you have no way of knowing your ovens temp with the door open, you must pay closer attention and your time is less then the dehydrators time.

Dehydrator time vaaries on the doneness you like. test one at 6 hours, then at 7 hours. My latest batch was at 9 hours but my average dry time is 8 hours.

Let cool down, package in portions inside seal-a-meal bags or ziplock bags.

Your jerky is safe refrigerated for at least 2 weeks, but they're addictive and I bet it won't last those 2 weeks!

In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a Ziploc bag and marinate at least 3 hours or overnight.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired.

Put all the ingredients in a blender and puree.

Sprinkle the chicken with some extra cinnamon, then add the blended marinade, coat the chicken well, cover for 4 hours. Tastes best when you grill them, but you can bake them also.

The marinade keeps up to 3 weeks in the refrigerator.

Mix the chicken, ginger, soy sauce, and black pepper in a small bowl and set aside.

Add the oil to a medium fry pan heat to medium heat. Add the garlic, when one side of the garlic is golden, flip to the other side and push to one side of the fry pan, now add the leeks to the other side and lightly toss. Once the other side of the garlic is golden remove from the oil and set aside. Once the leeks are almost all golden also remove from the oil and set aside with the garlic.

Lower heat to low, now add the red pepper flakes to the oil, stir around well, turn off the heat. let cool slightly and strain the oil and reserve it.

For the sauce, in a small bowl, mix the 1 tblsp of soy sauce, water, rice vinegar, potato starch and rice syrup or sugar. Mix well, set aside.

Add the egg white to the chicken that was marinating, and then the 1/2 cup of potato starch, mix until the chicken is well coated.

In a large frying an add the cup of vegetable oil and heat to 350 deg. F.
Fry the chicken pieces until crisp, but don't crowd the pan, do it in batches if necessary, this chicken will be fried twice!. Set the chicken aside, after its first fry. Set aside the fry pan with oil (for the second fry).

Now, in a different fry pan, add the spicy oil you made, heat to medium high and add the onions, jalapeno, fresh red chili, dried red chilis and green onion. Saute for a few minutes, meanwhile, in the other fry pan fry the chicken a second time. Now mix the sauce you made and add it to the onions and chilis, quickly stir in, the sauce will tighten up and become thick very quickly.

Now add the twice fried chicken to the sauce, and also add the leeks and garlic from earlier, turn off heat, mix well. Add sesame oil and mix well again.
Serve!

Mix togather the cut up chicken pieces and the ginger/garlic paste.
Now add the flour, 1/4 cup corn starch, 1/2 tsp salt and white pepper. Coat the chicken well.

Heat up the cup of oil over medium+ heat. (We're going to fry the chicken twice, the first time, don't worry about crisping it up, that's in the second fry.) fry all chicken pieces once, do not crowd the pan, do it in batches.

Now fry the chicken pieces a second time, in batches, set aside.

In a different pan, heat up the 3 tbsp oil over medium heat, heat up the onions for 2-3 minutes before adding in the bell pepper. Saute for an additional 2 minutes before adding the small hot chilies and the ginger/garlic paste. Fry an additional 2-3 minutes. Lower heat to med/low.

Mix together the soy sauce, sambal oelek chili sauce, chili paste, ketchup, rice vinegar, salt and pepper. Set aside.

In a seperate cup mix together well the 2 tsp of corn starch and 1/4 cup of water. Set aside.

In the onion/pepper mix pan, turn heat back up to medium/high, now add the soy sauce/chili paste vinegar mixture, mix well, bring to boil. Add the water/corn starch mix in the cup to the pan, stir well.

Now put all the chicken into the sauce, mix well, add in the mango cubes, toss well and serve over rice.

In a large skillet, I used a 14", or a wide/deep pot, add the oil on medium low heat, add the garlic. Saute for about 3 or 4 minutes, increase the heat slightly to almost medium and add in the cleaned shrimp. At this point I add a sprinkle of salt and pepper. Shortly after the shrimp are flipped over, after 2-3 minutes, add in the carrots and celery. Saute for another 3 minutes and add in the cabbage and sliced/cooked sweet Longganisa sausage.

After the cabbage wilts, about 1 minute, add in the oyster sauce and soy sauce. Now add in the 2 cups of chicken stock (or whatever stock you are using).
Bring to a boil and push the ingredients to each side leaving a channel of boiling liquid down the middle for the rice noodles to sit in. Using a utensil, hold the rice noodles down into the liquid, after about 3 minutes flip the noodle block over and soak the other side, you can lower the heat to a simmer, keeping the noodles as submerged as possible while they become more pliable and soft.

Let simmer until the noodles soak up all the liquid and are tender.
Mix in the sliced white bottoms of the green onions.

Salt and pepper to taste.

Serve topped with sliced green onion tops.

Using a food processor or blender combine all ingredients and puree. Taste and adjust consistency if necessary. If it's too thick add some more coconut milk, if it's too thin add a little more peanut butter.

Delicious over chicken skewers and on thin pasta served at room temperature with green onions. Yum!

Mix all the ingredients together in a small sauce pan or skillet.

Slowly bring to a boil which will very quickly thicken the sauce, be prepared to take it off the heat when the consistency you want is achieved.

Whisk together the first 5 ingredients. Then in a slow, small stream, while whisking, add the peanut oil then the sesame oil. Toss in the toasted sesame seeds.

Serve over Sesame Orange Chicken Salad.