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!

Toast the dried chilis in a dry fry pan over medium/low heat until just before they start to brown/smoke. Remove from pan and then soak in hot water for 10 minutes. Drain the water but reserve a little of the chili water for possible reuse.

Cut the onion into smaller chunks put into the food processor with the garlic, tomato paste or sundried tomato, spices and start blending, now add the lemon juice and a little of the chili water, maybe a half tblsp. Blend completely, now add the vegetable oil and woolah you've made Harissa! Enjoy on pita, lavash, with couscous, it's basically a chili sauce.

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.

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 the shrimp, salt, onion powder and mirin. Add the cornstarch and the egg white in the side of the bowl with the shrimp and mix the white and starch together so there are no lumps, then using the velveting technique, hand mix the shrimp until the egg whites and starch have evenly coated the shrimp and seem to take on a smoother "velvety" texture, let the shrimp rest for 30 minutes before frying.

Make your sauce by mixing all of the sauce ingredients together. Set Aside, in the fridge if your letting your protein sit for over an hour.

Shallow or deep fry your protein, a handful at a time, do not crowd the pan. Once you are finished with all of your protein.

Put the beef in the freezer for 45 minutes, this makes it easier to cut thin consistant slices.

Remove the hard parts of the lemongrass and cut into small circles, chop up the shallot and garlic, add the lemongrass, shallot and garlic to the food processor and to this add the sugar and fish sauce and process, while processing add the 2 tblsp of vegetable oil. Pour the marinade into a large bowl or container. Cut the beef into 1/8th inch thin slices, be cinsistant with the thickness. Add them to the marinade and miz them in so all sides of the beef slices are coated. Cover and refrigerate for 1 hour or up to 12 hours.

This beef is best cooked on a very hot grill 1-2 minutes per side depending on how hot is is. Remember there is sugar in the marinade and it will get black if your cooking it too long, whether it's on the grill or in a hot pan.

Serve with noodles or rice or use in banh mi sandwiches.

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.

Pre-heat oven to 350°

Mix thoroughly all the ingredients.

Roll small size meatballs, 1½ inches in diameter, careful not to pack them too tight.

While it does take time to roll 100 meatballs, you will now have quality meatballs for months! Put on some nice meatball rolling music!
On a large baking sheet place the meatballs close, but not touching, you could probably fit close to 100 on a normal baking sheet.

Bake for 15 minutes.

If you are going to add the meatballs to a pot of red sauce you can remove the meatballs from the oven 5 minutes earlier as they will finish cooking in the sauce.

Serve with pasta with parmesan cheese (Parmigiano-Reggiano cheese) or on a roll with mozzerella cheese, or simply grab one with your fork and walk around eating it. Yum!

Mix all the ingredients until the sugar is dissolved.

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!

Bring a large pot of water to a rolling boil and salt it generously. Add the cubed eggplant and boil for about 10 minutes, or until the eggplant is very tender. Drain and let cool to the touch.

Squeeze the excess water out of the eggplant and place it in a large mixing bowl. Add the cheeses, eggs, garlic, parsley, plenty of black pepper, and a big pinch of salt. Add about half of the bread crumbs and begin mixing the ingredients by hand.

Continue to add more bread crumbs until the mixture is soft and moldable, but not too wet or sticky. The amount of breadcrumbs needed will vary, so trust your judgment.

Fill a deep pan with about 1 inch of vegetable oil and heat over med/high heat. Meanwhile, form the meatball mix into about 15 polpette. Form them into balls about 1½ to 2 inches in diameter. Dust the polpette in bread crumbs.

Once the oil is at 350°F., working in batches, carefully drop the eggplant polpette into the pan, like anything deep fried, don't overcrowd the pan, I fried 4-6 at a time. Turn them frequently and fry until browned on all sides, about 3 minutes in total. Remove to a paper towel to drain.

Serve the polpette warm and fresh. Buon appetito!

You can use other cuts of pork and depending on your cut of pork, you can tenderize the pork by using either a meat tenderizing mallet, or the back of your chef knife on both sides.

Mix the marinade ingredients together in a medium bowl and add the pork. Let marinate for 30-60 minutes.

Chop all your main ingredient vegetables and set aside.

After the pork has had time to marinate, heat the oil up in a sauce pan to 380°F. Meanwhile beat the ½ egg in a small bowl and pour the egg into the marinated pork and mix well.

Add the cornstarch, 6 tbsp, onto a large plate. When the oil is at temperature, coat the pork chops or slices in the cornstarch and fry, one or two at a time until they are all fried a light golden brown. Now turn the oil up to 450°F. and fry the pork a second time for about 30 seconds and set aside.

Now heat a wok or large frying pan on high heat, add 1 tsp oil, now add in the garlic, red chili pepper, and fry until it starts to be aromatic. Add the onion, bell peppers and fry for another 30 seconds.
Add the scallions followed by all of the pork for about 30 seconds. Now gradually add in the seasoning to evenly coat all the pork chop pieces/slices.
Cook for a further 20 seconds before turning off the heat.
Continue mixing for 30 more seconds until the pork is evenly coated in the seasoning.

Serve with a side of rice.

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.

Add olive oil to a medium low heated pan, add everything but the tomato paste and saute until soft and carmelized lightly, about 30 minutes. Stir in the tomato paste and heat for another 5 minutes.