Cooking Method:

1. Preheat your grill to medium-high.
2. In a mixing bowl,combine all coconut sauce ingredients.
3. Mix well and set aside.
4. In another large mixing bowl,combine all kofta ingredients,except ground beef.
5. Stir well until curry paste completely dissolved.
6. Stir in ground beef and mix well.
7. Form elongated meatballs.
8. Tread meatballs onto soaked bamboo skewers.
9. Grill over medium heat,turning every 2 minutes for 10 minutes or until cooked through.
10. Serve beef kofta with homemade coconut sauce.

Cooking Method:

1. In a slow cooker,combine onion,red and green bell peppers and tomato.
2. Mix well. 
3. Top vegetable mixture with soy sauce.
4. In a small mixing bowl,combine olive oil and fajita seasoning.Mix well.
5. Rub oil mixture into chicken slices until evenly coated.
6. Add seasoned chicken pieces to slow cooker.
7. Cover slow cooker and cook on low-heat setting for 6-7 hours or until chicken pieces are tender.
8. Turn off slow cooker.
9. Transfer cooked chicken and vegetables to serving platter.
10. Serve hot.

Cooking Method:

1. In a food processor,combine all ingredients,except turkey cutlets. 
2. Process until finely chopped.
3. Brush on all sides of turkey cutlets.
4. Place in slow cooker.
5. Pour remaining sauce over turkey.
6. Cover slow cooker and cook on low-heat setting for 4 hours or until turkey cutlets are tender.

Cooking Method:

1. In a heavy-iron pan,heat cooking oil over medium-high heat.
2. Add onions,celery,spinach,scallions,mushrooms and bamboo shoots.
3. Place meat over vegetables.Add remaining ingredients.
4. Simmer uncovered over medium-low heat until beef is tender and vegetables are cooked but still crisp.Stir 2-3 times during the cooking.
5. Serve with boiled rice.

Cooking Method:

1. Cut beef roast in half lengthwise and trim fat off.
2. Arrange the two beef slices side-by-side in the bottom of a slow cooker.
3. In a mixing bowl,combine remaining ingredients.Mix well.
4. Pour honey mixture over the beef in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 8-10 hours.
6. Remove cooked beef from slow cooker and transfer to large bowl.
7. Using a two forks,shred the meat.
8. Pour cooking liquid over shredded meat and stir well.
9. Serve immediately.

Cooking Method:

1. Preheat broiler.
2. Broil chicken wings for about 5 minutes per side.Transfer to slow cooker.
3. In a mixing bowl,combine soy sauce,brown sugar,dry sherry,ginger and garlic.Mix well.
4. Pour mixture over chicken wings in slow cooker.Stir well.
5. Cover and cook on low-heat setting for 5-6 hours.
6. Open slow cooker.Using a tongs,transfer cooked chicken wings into serving platter.Pour cooking liquid over.Sprinkle with chopped green onion and serve.

Cooking Method:

1. For Miso-Honey Glaze:In a mixing bowl,combine all glaze ingredients.
2. Mix until smooth.
3. Place salmon on a plate,skin side down and spread with half of glaze.
4. Cover and refrigerate for 15-30 minutes.
5. Make the salmon packages:For each package,fold a piece of parchment in half to form a crease.
6. Spray the lower half of the parchment paper with nonstick cooking spray.
7. Arrange salmon fillet on the parchment,skin side down,about 3-inches(7.5 cm) from the bottom. Spread with some of remaining glaze.
8. Fold the top half of parchment down to meet the bottom edge.
9. Starting on one side,fold and crimp the edges in small increments to form an airtight,half-moon-shaped packet packet.
10. Finish crimping the edges,then twist the pointed end around once and fold the tail under.
11. Repeat with the remaining parchment and salmon fillets.
12. Place a trivet and steamer basket in a pressure cooker.
13. Pour in 2 cups (500 ml) water.
14. Stack the fish packets in the basket in a crisscross pile.
15. Close pressure cooker and lock the lid.
16. Set the burner heat to high pressure.When pressure cooker reaches high pressure,reduce heat to low.
17. Set timer to cook for 5 minutes.
18. Remove pot from the heat.Carefully open pressure cooker.
19. Lift the packets out of the basket one at a time,holding one end with a tings and using a long plastic spatula.
20. Transfer salmon packets to serving platter.
21. using scissors,tear open each bag of salmon.Sprinkle with chopped green onions and sesame seeds.
22. Serve over cooked rice.

Cooking Method:

1. Preheat your grill to medium heat.
2. Sprinkle chicken wings with salt and black pepper.
3. Grill in preheated grill for 40 minutes,turning occasionally (wings should be golden and crispy).
4. Meanwhile,heat olive oil in small saucepan.
5. Add minced ginger and saute for 2 minutes or until ginger is cooked through.
6. Stir in remaining ingredients and cook,stirring,for a further 2 minutes.
7. Remove grilled chicken wings from the grill.
8. Toss them well in spicy sauce.
9. Sprinkle with chopped scallions and serve.

Cooking method:

1. Heat vegetable oil in a wok.
2. Add onion,garlic and ginger.Stir-fry for 1-2 minutes,until softened.
3. Add cubed chicken and fry,stirring occasionally,for a further 3-4 minutes,until chicken is cooked through and lightly browned.
4. Stir in chicken stock and soy sauce.Bring to a boil over medium-high heat.
5. Reduce heat to low and simmer for 2-3 minutes.
6. Meanwhile soak the noodles in boiling water for 6-8 minutes.Drain well.
7. Garnish with chopped scallions and fresh cilantro.
8. Serve immediately.

• 2 boneless and skinless chicken breasts,cubed
• 1/2 tablespoon cornstarch
• 1 large egg,scrambled and thinly sliced
• 2 tablespoons dark soy sauce
• 3 garlic cloves,peeled and minced
• 2 green chilies,seeded and sliced
• 2 onions,peeled and sliced
• 1 red pepper,seeded and thinly sliced
• 2 cups (500 ml) chicken stock
• 2 tablespoons chili sauce
• 1 teaspoon rice vinegar
• salt to taste
• 1/2 teaspoon crushed black pepper
• olive oil

Cooking Method:

1. In a large bowl,combine all ingredients,except chicken pieces.Mix well.
2. Add chicken ,toss well to coat meat completely.
3. Cover and refrigerate for at least 2 hours.
4. Preheat cooking oil in a wok.Add marinated chicken pieces and fry until golden brown.
5. Place fried chicken in prepared Szechuan sauce.Stir well.Sprinkle with chopped green onions.
6. For Szechuan sauce: In a frying pan, heat vegetable oil.
7. Add ginger and garlic and saute,stirring,for 1 minute.
8. Stir in onion and green chilies and saute for a further 1 minute.
9. Stir in remaining sauce ingredients.Saute for a further 1 minute.
10. Once the right consistency is reached toss the chicken lollipops in the sauce.

Slow Cooker Korean-Style Beef Short Ribs

Slow cooker Korean-style beef short ribs. Spicy beef short ribs with vegetables cooked in slow cooker.Very easy and delicious ribs recipe!

• 1/2 cup (125 ml) low-sodium soy sauce
• 1/3 cup (80 g) brown sugar
• 2 tablespoons dark Asian sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons finely chopped ginger
• 4 cloves garlic,peeled and chopped
• 1/2 teaspoon red pepper flakes
• 5 pounds (2.5 kg) beef short ribs
• 3 tablespoons cornstarch combined with 3 tablespoons cold water
• 1 1/2 cups (370 g) shredded carrots
• 3 scallions,trimmed and thinly sliced
• mashed potato

Cooking Method:

1. In a small mixing bowl,combine soy sauce,brown sugar,sesame oil,vinegar,ginger,garlic and red pepper flakes.Mix well.
2. Place beef short ribs in slow cooker.
3. Pour soy mixture over.
4. Cover slow cooker and cook on low-heat setting for 9 hours.
5. Using a tongs,remove cooked ribs from slow cooker,reserving cooking liquid, and transfer on serving platter.
6. Skim fat from reserved cooking liquid.Pour cooking liquid into saucepan.
7. Stir combined cornstarch mixture into cooking liquid.Bring to a boil over high heat.
8. Cook,stirring,for about 2 minutes.
9. Stir in carrots.
10. Toss ribs with sauce and scallions.
11. Serve over mashed potato.

Cooking Method:
For the Bourbon Sauce:

1. In a small saucepan,combine all sauce ingredients.
2. Mix well and bring to a simmer over low heat.
3. Simmer,stirring,occasionally,for about 5-6 minutes.

Ingredients:

• 20 oz (600 ml) can sliced pineapples
• 1/2 cup (125 ml) soy sauce
• 1/3 cup (80 ml) vegetable oil
• 1/4 cup (60 g) minced onion
• 1/2 garlic clove,peeled and crushed
• 1 tablespoon brown sugar
• 6 pork shoulder steaks,cut into 1/2 inch (1.2 cm) thick

Cooking Method:

1. Drain 6 pineapple slices,reserving 1/4 cup (60 ml) liquid from pineapples.
2. In a baking pan,combine reserved pineapple liquid,soy sauce,vegetable oil,onion,garlic and brown sugar.
3. Mix well.
4. Place pork steaks in marinade.Cover and refrigerate at least 3 hours,turning once.
5. About 40 minutes before serving,prepare you grill.
6. Remove marinated pork steaks from refrigerator and arrange on hot grill.
7. Grill for 15 minutes,brushing with marinade once.
8. Meanwhile,place pineapple slices in pan of marinade,turning to coat both sides.Place pan on grill while steaks are cooking to heat pineapple slices.
9. Flip steaks and grill for a further 15 minutes,spooning remaining marinade over steak once,until pork is thoroughly cooked and fork tender.
10. Serve a hot pineapple slice with each grilled pork steak.More grill recipes>>>>>

• 2 pounds (960 g) Buffalo cut chicken wings
• 1 bottle teriyaki sauce
• soy sauce
• chopped fresh green onions

Cooking Method:

1. Pour teriyaki sauce to the large zip-lock bag.
2. Add chicken wings and toss well to coat completely.
3. Refrigerate for at least 1 hour.
4. Preheat oven to 400 F (200 C).
5. Grease baking sheet with nonstick cooking spray.
6. Remove chicken wings form refrigerator and arrange together with marinade on greased baking sheet. Pour a little soy sauce over.
7. Bake in preheated oven for 90 minutes,turning chicken wings occasionally.
8. Remove baked teriyaki chicken wings from the oven.
9. Sprinkle with chopped green onions and serve.More chicken wing recipes>>>>

Ingredients:

• 1 large orange
• 2 large boneless and skinless chicken breasts,cut into 1 1/2 inch (3.7 cm) pieces
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 4 green onions,cut into 2 inches (5 cm) pieces
• 1/4 teaspoon crushed red pepper
• 1 teaspoon minced ginger
• 2 1/2 teaspoons cornstarch
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup 9125 ml) freshly squeezed orange juice
• 1/4 cup (60 ml) salad oil

Cooking Method:

1. Using a vegetable peeler,cut peel from orange into 1 1/2 inches (3/7 cm) pieces,being careful not to cut into white membrane.
2. Cut pieces into 1 1/2 inches (3.7 cm) long strips.on a small cookie sheet,let peel dry slightly in 200 F oven 30 minutes.
3. In a mixing bowl,combine chicken,soy sauce,sherry,green onions,red pepper,salt and orange juice.Mix well,then cover and refrigerate both for 1 hour.
4. Heat oil in a large nonstick skillet.
5. Add orange orange peels and,using slotted spoon,stir-fry until crisp and edges are slightly browned.Pat dry with paper towels.
6. In the same oil,over high heat,stir-fry chicken mixture until chicken pieces are tender. 
7. Stir orange-juice mixture,then add chicken and stir-fry until mixture lightly thickened and coats chicken pieces.
8. Transfer onto serving platter,sprinkle with orange peels and serve.More chicken recipes>>>>