INTERNATIONAL FOODS

  2 dash (drops) sugar syrup 2 cl of orange juice 2 cl apricot brandy 1 cl lemon juice sprites Shake our ingredients except sprites with ice and transfer them to the glass and serve by adding sprite with ice. Add a slice of orange to the mixture as a garnish. ENJOY YOUR MEAL

0,22 lbs purslane 0,135 lbs red quinoa (boiled, chilled) 0,055 lbs red pepper 0,055 lbs yellow pepper 0,055 lbs cucumber 0,055 lbs purple cabbage 0,011 lbs strawberries A spoon of extra virgin olive oil One teaspoon of white wine vinegar Salt Chop the red pepper, yellow pepper, cucumber and purple cabbage into small cubes and put them in a mixing bowl. Add quinoa, olive oil, white wine vinegar and salt as much as you want and mix. Place the washed and drained purslane as beds on a serving plate. Serve by placing the quinoa mixture and the strawberries cut in half on it. ENJOY YOUR MEAL

1,1 LBS steak (diced) 0,55 LBS of kidney meat (cleaned and diced) 1 large onion (chopped) 2 tablespoons of flour 2 cups broth (you can also use chicken or beef broth) 2 spoonful butter 2 tablespoons of oil 1 teaspoon Worcestershire sauce Salt and pepper (to taste) 1 ready-made tart or yeast dough Prepare the meat: Cut the steak and kidney meat into cubes. If the kidneys have membranes, clean and remove the membranes. Lightly marinate the meat with salt and pepper. Saute: Heat the butter and oil in a pan. Add the chopped onion and sauté until translucent. Then add the steak and kidney meats and fry both sides of the meat until lightly brown. Prepare the sauce: Add the flour to the meats and fry for a few minutes, stirring until the flour smell is gone. Add the broth and Worcestershire sauce. Stir the mixture and cook until it starts to boil. After boiling, reduce the heat and cook for about 10-15 minutes, stirring until the sauce thickens. Your sauce should thicken slightly and thicken.

2,2 lbs of veal (beef or steak) 0,44 lbs of pancetta or bacon (you can also use ham) 2 carrots 2 onions 2 cloves of garlic 2 tablespoons of tomato paste 2 tablespoons of sugar 2 tablespoons vinegar (red wine vinegar or apple cider vinegar may be preferred) 2 tablespoons of flour 2 tablespoons of olive oil 1 teaspoon dried thyme 1 teaspoon of dried rosemary Salt and pepper (to taste) Water (about 2-3 cups) Mashed potatoes or gnocchi (for serving) Prepare your meat: Cut the veal into cubes. Finely chop the pancetta or bacon. Prepare the vegetables: Chop the carrots and onions. Crush or finely chop the garlic. Prepare the sauce: Heat the olive oil in a large saucepan. Add the pancetta or bacon and fry. Then add the chopped onions and garlic and saute until caramelized. Add the meats: Add the beef to the pot and fry until the meat changes colour. Add the tomato paste and spices: Add the tomato paste, sugar, vinegar, flour, thyme and rosemary to the pot. Mix the ingredients together. Add th

1,1 lbs chicken breast (diced) 2 potatoes (diced) 2 carrots (julienne chopped) 1 large onion (chopped) 2 cloves of garlic (chopped) 2 tablespoons of curry powder 1 teaspoon of curcumin 1 teaspoon paprika (optional, you can adjust to the level of bitterness) 13,52 oz coconut milk 2 tablespoons of oil Salt and pepper (to taste) Fresh coriander or parsley (for serving) Rice or bread (for serving) Heat the oil in the pan. Add the chicken meat and fry until the meat is lightly browned. Then transfer the meat to the pot. Add the onion and garlic to the same pot. Saute the onions until they turn transparent. Add the potatoes and carrots. Saute for a few minutes, stirring. Add the curry powder, curcumin and paprika. Stir to combine all the vegetables and spices. Add the chicken meat back and mix the ingredients well. Add the coconut milk. Stir the mixture and let it boil. After boiling, reduce the heat and cook on low heat for about 20-25 minutes. Vegetables should be soft and chicken meat sho

4 slices Kassler (pork) 4 large potatoes 2 cups kale (finely chopped) 2 spoonful butter 2 tablespoons of oil Salt and pepper (to taste) 1 teaspoon of thyme 1 teaspoon powdered mustard (optional) 1 cup chicken stock (optional) Peel the potatoes and chop coarsely. Boil salted water in a saucepan and add the potatoes to it. Boil for about 10-15 minutes or until the potatoes are tender. Then strain and set aside. Melt the butter and oil in a large skillet. Add the sliced ​​Kassler to the skillet and lightly brown on both sides. Cook until the meat turns golden brown. Then remove the Kassler from the pan and transfer to a plate. In the same pan, add the cabbage and sauté for 3-4 minutes. Stir occasionally to let the cabbage soften and caramelize slightly. Add the boiled potatoes to the pan. Add salt, pepper, thyme and optionally powdered mustard. Stir to combine all ingredients and cook for another 5-7 minutes. Place the sliced ​​Kassler on top of the cabbage and potatoes. Add chicken broth

4 bottles of Champagne, 1 bottle of Brandy. 0,55 lbs Strawberry 1 bottle of Sherry, 1 bottle of Madeira Wine 12 cl. marachino, 0,88 lbs of Sugar 2 bottles of Seltzer, 1.5 slices of Pineapple, 6 sliced Oranges, 1 sliced lemon - Rub the lemon slices you put in the punch bowl with sugar. After the sugar melts on the lemon slices, put the remaining sugar, seltzer and other fruits. Add the remaining ingredients and ice cubes. Mix it well. ENJOY YOUR MEAL

0,88 lbs cauliflower, 0,088 lbs peanuts, 0,022 lbs fresh ginger, grated 1 onion, 1 carrot, 1 small zucchini, 1 green pepper, 1 glass of water, 4 tablespoons of butter, 2 teaspoons of cumin seeds, 2 teaspoons mustard seeds, 1 teaspoon of curry, Fresh coriander for serving. Preheat the oven to 446°F, put the cauliflower, zucchini and carrots in a mixer and blend until you have a grated coconut texture. Add the butter to a wok and melt over very low heat. Then put the cumin seeds and mustard seeds. Add the chopped onion and chopped green peppers. Then add peanuts, grated fresh ginger, grated vegetables and curry and fry some more. After 1-2 minutes, pour a glass of water. Close the lid and cook for 10 minutes. Do not over mix. ENJOY YOUR MEAL

8 bell peppers (preferably green) 1 cup of rice 0,44 lbs of ground beef (optional, if you don't want to use meat, you can use a stuffing with olive oil instead of ground beef) 1 large onion (chopped) 2 cloves of garlic (chopped) 2 tablespoons of tomato paste 2 tablespoons of olive oil 1 teaspoon cumin 1 teaspoon of black pepper ½ teaspoon ground paprika (optional, bitterness optional) Salt (to taste) Juice of half a lemon 2 cups of hot water Parsley (for serving) Cut off the top of the bell peppers and remove the seeds inside. Wash the peppers and drain the water. Wash the rice and leave it in a strainer to drain. In a large bowl, mix ground beef, chopped onion, chopped garlic, rice, tomato paste, olive oil, cumin, black pepper, ground paprika (if available) and salt. Mix well to form the inner food base. Fill the stuffing you prepared into the bell peppers. Make the filling, leaving some space from the mouth of the peppers. Place the stuffed peppers in the pot. Squeeze lemon juice

1 large white cabbage 1,1 LBS ground beef (preferably veal or mixed ground beef) 1 large onion (chopped) 2 cloves of garlic (chopped) 1 cup of rice (boiled) 2 tablespoons of tomato paste 2 spoonful butter 2 tablespoons of oil 2 cups broth or chicken stock 1 teaspoon cumin 1 teaspoon of black pepper Salt (to taste) Sour cream or yogurt (for serving) Boil water in a large pot. Wash the cabbage and cut off the stem. Immerse the cabbage in boiling water and remove the leaves one by one. Set the large leaves aside. In a large bowl, mix the ground beef, chopped onion, chopped garlic, boiled rice, tomato paste, butter, oil, cumin, black pepper and salt. Mix well to form the inner mortar. Take some of the stuffing you prepared and place it at the base of the cabbage leaf. Roll the leaves into a roll. Repeat for all cabbage leaves. Place a few cabbage leaves on the bottom of the pan. Place the stuffing on it in order. Pack the stuffing tightly. Add the broth or chicken stock. Cover the pot and

  1,1 LBS lamb or chicken (boneless, diced) 2 cups of rice 1 large onion (chopped) 3 cloves of garlic (chopped) 2 tablespoons of spice mix (cumin, cinnamon, black pepper, cumin, ginger, saffron, etc.) 3 tablespoons of butter 2 tablespoons of olive oil Salt (to taste) Water (for cooking meat) Couscous or rice (for serving) Take the meat in a bowl. Add the chopped onion, garlic and spice mix to it. Mix the ingredients well and marinate the meat. Let the meat rest in the refrigerator for at least 2 hours, preferably overnight. Add olive oil and butter to a saucepan. Heat the butter until it melts. Add the marinated meats to the pot and fry on both sides. After frying the meat, add water to the pot. Use enough water to completely coat the meat. Add salt and let it boil. Then turn down the heat and leave for about 1.5 - 2 hours for the meat to cook on low heat. Check occasionally and add water as needed to make sure the meat is tender and flavorful. Wash and drain the rice. Boil water in a

1,1 LBS pork steak or pork chop (thinly sliced) 2 tablespoons of soy sauce 2 tablespoons mirin (sweet rice wine) 1 tablespoon freshly grated ginger 1 tablespoon of sugar 2 tablespoons of oil (for frying) Fresh green onions (for garnish) Rice or steamed rice (for serving) Cut the pork steak or chop into thin slices. Take the sliced ​​meats in a bowl. Prepare a sauce mix of soy sauce, mirin, grated ginger and sugar. Add the mixture to the meat and mix well to allow the meat to marinate. Let stand for about 20 minutes to allow the meat to be covered with the sauce. Heat a large skillet over medium heat and add oil. Place the marinated meat in the pan and fry on both sides until golden. Cooking time should be controlled so that the meat is fully cooked and the interior remains juicy and tender. To ensure that the meat cooks quickly, do not cook too many slices of meat in the pan at once. Transfer the cooked meat to the serving plate. Garnish with fresh green onions on top. Serve Shogayaki

2 cups of rice 1,1 lbs chicken breast (diced) 1 large onion (chopped) 3 cloves of garlic (chopped) 1/2 bunch coriander (chopped) 1 teaspoon saffron (optional) 4 green banana leaves Salt (to taste) Water Wash and drain the rice. Take a bowl and add enough water to cover it. Leave for up to 30 minutes. Marinate the chicken breast with salt. Heat some oil in a saucepan. Add the chopped onions and garlic. Saute the onions until they become transparent. Add the marinated chicken breast and cook until the meat is lightly browned. Add the drained rice to the pot and mix. Add the coriander and saffron. Adjust the flavors by adding salt. Add enough water (the amount of water should be enough to completely cover the rice) and mix. Cover the pot and boil it for 20-25 minutes on medium heat until the rice is cooked. Dip green banana leaves in boiling water and boil them until they become pliable. Spread a banana leaf on a flat surface. Add some of the rice mixture you prepared and add chicken meat

2 cl redbul 4 cl sprites 2 cl absolute 5-6 pieces of strawberries Transfer the ingredients of our cocktail into a tall glass with plenty of ice. After slicing and adding the strawberries, you can serve them with a straw.  

1 cup of almond flour, ½ cup of melted butter, ⅓ cup of sweetener, 5 medium strawberries, chopped 2 eggs, 1 teaspoon of vanilla. In a bowl, mix the eggs with the butter, vanilla and  using a whisk. Add the almond flour to the mixture and mix again. Add the chopped strawberries. Divide the mixture evenly into a muffin tray. Bake in the oven for 40 minutes at 358°C. ENJOY YOUR MEAL

2 pork legs (with calf part) 6 glasses of water 1 onion (quartered) 4 cloves of garlic (crushed) 2 slices of fresh ginger 1/2 cup soy sauce 1/4 cup sugar 2 tablespoons of sesame oil 1 teaspoon of black pepper Hot pepper paste (ssamjang, for serving) Pickles and kimchi (for serving) Thoroughly wash and clean the pork legs. In a large pot, add the water, onion, garlic and fresh ginger. Place the pork legs in the pot and add enough water to just above the water level. Let the pot boil over medium heat. After boiling, reduce the heat and boil the pork legs over low heat for about 2-3 hours. Continue cooking until the pork is completely tender. Take the pork legs out of the pot and set them aside. Drain the water, onion, garlic and ginger and set aside. Prepare the sauce by mixing soy sauce, sugar, sesame oil and black pepper in another saucepan. Put the boiled pork legs in the sauce and mix well. Cook over medium heat for about 30 minutes, covering the pork with the sauce. Allow the meat t

4 chicken thighs or breasts 4 glasses of water 4 tablespoons of oil (for frying) Salt (to taste) For the Spicy Sauce: 5 hot peppers (you can adjust the amount optionally) 4 cloves of garlic 2 tablespoons of soy sauce 2 tablespoons of lemon juice 1 tablespoon honey or brown sugar Salt (to taste) For service: Pilaf or nasi goreng (spicy rice) Fresh vegetables (eg cucumber, tomato, lettuce) lemon slices Wash the chicken pieces and place them in the glass of water. Add enough water to cover it and bring it to a boil. Stew for about 30-40 minutes until the chickens are fully cooked. Take the boiled chicken and drain the water. Mash the chickens by tamping lightly on a flat surface. Make sure you crush each piece evenly. Heat the oil in a Teflon pan. Fry the mashed chicken in hot oil until golden on both sides. Place the fried chicken on a paper towel to absorb excess oil. For the spicy sauce, mash the hot peppers and garlic through the rind. Take the mashed pepper and garlic mixture in a bo

1,1 lbs ground beef or lamb 1 large onion (grated) 4 cloves of garlic (crushed) 1 tablespoon grated fresh ginger 1 green pepper (seeded and chopped) 2 tablespoons freshly chopped cilantro 1 teaspoon of red pepper 1 teaspoon cumin 1 teaspoon of black pepper 1 teaspoon of salt 2 tablespoons of oil (for frying) Lemon slices and fresh greens (for serving) Take the ground beef in a bowl. Add the grated onion, crushed garlic, grated ginger, chopped green pepper, coriander, paprika, cumin, black pepper and salt. Mix the ingredients well and combine the ground beef with the spices and other aromatics. Let the mixture rest in the refrigerator for at least 1 hour, so that the aroma of the spices passes into the meat. Take walnut-sized pieces from the rested minced meat mixture, shape them in your palm and skewer them on skewers. Place the skewers on the greased grill or barbecue. Cook both sides of the skewers for about 10-15 minutes over medium heat. Flip the kababs until they are nicely browne

1.5 – 2 kg salted lamb rib cutlets (Pinnekjøtt) Mashed Potatoes or French Fries (for serving) Radish (for serving) Pickles (for serving) Remove the salted lamb rib chops from the refrigerator and soak them in cold water for 24 hours to remove salt. Rinse several times to change the water. Soak the cutlets in warm water for 2-3 hours before cooking. This will help remove excess salt. Use a large steamer or a steamer. Place the chops in the perforated section of the pan. Add water to the bottom of the bowl, but be careful not to let the water touch the chops. Cover the pot and steam it for about 2.5-3 hours on medium-high heat. The meat of the chops should be soft enough to separate easily from the bone. Take the cooked Pinnekjøtt on a serving plate. Serve with mashed potatoes or french fries, radishes and pickles on the side. You can complement the taste of Pinnekjøtt by serving it with mashed potatoes or french fries, along with side delicacies such as radishes and pickles. ENJOY YOUR

1,1 lbs pork (chopped) 4 hot peppers (siling labuyo or other types of hot peppers, you can adjust the amount if you wish) 1 large onion (chopped) 4 cloves of garlic (crushed) 1 can coconut milk 2 tablespoons of oil Salt (to taste) Black pepper (for taste) Heat the oil in a large skillet. Add the chopped onion and fry until translucent. Add the garlic and continue sauteing until fragrant. Add the diced pork to the pan and saute until the meat is brown. Add the hot peppers and fry for a few more minutes, stirring. Be careful to avoid burning the hot peppers. Add the coconut milk. Stir and cook until the mixture boils. After boiling, reduce the heat and cook the food on medium heat for about 15-20 minutes, stirring until the meat is tender. Season with salt and pepper. You can make adjustments according to your taste. Serve Bicol Express hot. You can serve it with white rice or spicy rice (sinangag). Since Bicol Express is a hot and delicious dish, you can adjust the amount of hot pepper

3 cl. Light Rum 1 cl. Triple Sec 1 cl. Creme de Noyaux 4 cl. Sour Mix 4 cl. Orange juice Stir ingredients in an ice-filled collins cocktail glass. Pour Rum on it. Use shaved lemon and cherry as garnish.  ENJOY YOUR MEAL  

1,1 lbs pork (cut into small pieces, usually shoulder or belly preferred) 1 onion (chopped) 2 cloves of garlic (crushed) 2 tablespoons of oil 1 tablespoon of achiote powder (a spice made from sour fruit seeds) 1 teaspoon cumin 1 teaspoon of salt 1 teaspoon of black pepper 2 tomatoes (chopped) 1 green pepper (chopped) Lemon slices (for serving) Put the pork in the pot and add enough water to cover it. Bring to a boil over medium heat and cook for about 1-2 hours until the meat is tender. Heat the oil in another pan. Add the chopped onion and fry until caramelized. Add the garlic and fry for a few more minutes. Add the achiote powder, cumin, salt and pepper. Stir and distribute the spices. Drain the cooked pork and add it to the spicy mixture roasted in the pan. Stir fry the meat. Add the chopped tomatoes and green peppers. Cook over low heat until all ingredients are well mixed. Serve the fritada hot and serve with lemon wedges. You can serve it with corn or potatoes on the side. Fritad

1,32 lbs of beef (diced) 1 onion (chopped) 2 cloves of garlic (crushed) 2 spoonful butter 2 tablespoons of flour 16,90 oz broth or chicken stock 8,45 oz  cream 1 carrot (sliced ​​into rings) 8-10 cultivated mushrooms (sliced) 1 bay leaf Salt and pepper lemon juice (optional) Fresh parsley (for serving) Melt the butter in a saucepan. Add the chopped onion and crushed garlic, fry until soft. Add the meat and sauté until lightly brown on all sides. Add the flour and stir-fry until the meat is covered. Add the broth or chicken stock. Add the bay leaf and mix. Add salt and pepper. Cook on low heat for about 1.5-2 hours, stirring occasionally until the meat is tender. Add the sliced ​​carrots and mushrooms. Cook for about 15 more minutes, until the vegetables are tender. Add cream and cook for another 5 minutes. If you want to add lemon juice, you can add it at this stage. Take the Blanquette de Veau hot on a serving plate and garnish with fresh parsley and serve. You can serve it with rice

4 beef steaks (0,44 lbs slices) 4 eggs 4 potatoes (sliced ​​or fried) 1 cup rice (optional, for serving) 4 cloves of garlic (crushed) 2 spoonful butter 2 tablespoons of olive oil Salt and pepper (adjustable to taste) Marinate the beef steaks with salt and pepper. Melt butter and olive oil in a pan. Cook the steaks in the skillet over medium heat until brown on both sides (you can cook the steaks less or more, if you want). In a separate pan, optionally fry or boil the eggs. You can slice and fry the potatoes or boil them. Cook rice according to package directions (optional). Add the crushed garlic to the butter and olive oil in the pan and fry lightly. Place the cooked steaks in the garlic oil and pour some garlic oil over the steaks. Place fried or boiled eggs on top of the cooked steaks. Serve alongside potatoes and optionally rice. Serve Bitoque hot and with side dishes such as salad or pickles. ENJOY YOUR MEAL

1,32 lbs of pork (legs or pieces suitable for roasting) 4 knedliky (bread balls) 1 medium cabbage 2 tablespoons of oil Salt and pepper Marinate the pork with salt and pepper. Heat the oil in a pan and cook the pork until browned on both sides. Cover the pork in an ovenproof bowl and bake in a preheated 358°F oven for approximately 1.5-2 hours. The internal temperature of the meat should reach 167°F. Prepare the Knedlikys: Cut the bread slices into cubes and soak them in hot water or milk. Then add eggs, flour and salt to form a kneaded dough. Make small balls from the dough and boil them in boiling water for about 15-20 minutes. Cut the cabbage into thin slices and rub with salt. Let it sit for about 10 minutes and then transfer it to a saucepan with its water. Bring the saucepan to a boil over low heat and simmer for about 1 hour until the cabbage is tender. Slice the cooked pork. Transfer the knedlikys and cabbage to a serving platter and serve with the sliced ​​pork. ENJOY YOUR MEAL

1,1 lbs of pork (mixed pieces: back, ribs, neck, etc.) 1,1 lbs chicken breast 4 sausages 1 large onion 4 cloves of garlic 2 green peppers 2 red peppers 2 tomatoes half glass of white wine 2 tablespoons of vegetable oil Salt and pepper Heat the oil in a large skillet. Finely chop the onion and garlic and fry them in oil. Add the pork and fry until all the pieces are nicely brown on all sides. Add the chicken pieces and sausage. Fry the chicken all over and let the sausages get some color. Add the chopped peppers and tomatoes. Add some salt and pepper and continue mixing. Add the wine and let it evaporate a little. Next, transfer all the ingredients to an oven or large saucepan. Cook over low heat for 2-3 hours, until the meat is tender and the sauce has thickened. Serve your Kotlovina hot and offer some bread on the side. ENJOY YOUR MEAL

1 cl lemon juice 4 cl pineapple juice 4 cl of Gin   1 dash hot sauce  Shake our ingredients with ice, transfer them to a glass and serve. ENJOY YOUR MEAL

0,176 lbs raspberries, 0,132 lbs of liquid fresh cream, 0,066 lbs of sweetener, 0,055 lbs almond powder, 0,022 lbs of coconut flour, 1 egg, 1 tablespoon of rose water. Preheat the oven to 320°F. Pour the almond powder, coconut flour, baking soda, and sweetener into a bowl. Add the egg and cream. Mix everything thoroughly. Finally, add a tablespoon of rose water and mix again. You can change the flavors according to your personal taste: Vanilla, pistachio, bitter almond, lemon, etc. like. Pour the raspberries into the bottom of the 2 bowls and then pour the mixture (half of each). Instead, you can use blueberries or red berries according to your own taste. To make a bain-marie, place the bowls in a mold filled with water and cook for 30 minutes. Remove and let cool. ENJOY YOUR MEAL

8,8 lbs whole piglets (preferably 6-8 weeks old) 2 tablespoons of salt 2 tablespoons of black pepper 2 tablespoons of sweet ground pepper 2 tablespoons of dry mustard 2 tablespoons of thyme 2 tablespoons rosemary 4 cloves of garlic, crushed 2 onions, sliced 1 glass of water Thoroughly wash the piglet and remove its internal organs. Do not cut the skin carefully, as it needs to protect the skin during cooking. In a bowl, mix salt, pepper, sweet ground pepper, dry mustard, thyme, rosemary and crushed garlic. Rub this spicy mixture well all over the pork. Place the sliced onions inside and rub the pork with seasonings to cover all sides. Place the piglet on the grill grate or place it on a preheated baking sheet. Pour water on it. Bake the pork in a preheated 300°F oven. Depending on the weight of the pig, the cooking time can vary from 4 to 6 hours. Keep it moist by rubbing water on the pig from time to time. When the pork skin is nicely browned and the meat is fully cooked, remove it fr

1,1 LBS pork (boneless, cubed) 2 tablespoons of oil 1 large onion (chopped) 3 cloves of garlic (chopped) 2 tablespoons of tomato paste 2 tablespoons of hot red pepper sauce 1 tablespoon of dried thyme 1 teaspoon cumin 1 teaspoon of sweet ground pepper Salt and pepper (adjust to your taste) Fresh lemon juice (for serving) For service alongside: corn tortillas Bean Rice salsa sauce Guacamole Heat the oil in a deep pan and add the pork. Fry over high heat until the meat is brown on all sides. Add the onion and garlic and saute on low heat for 3-4 minutes. Add the tomato paste, chili sauce, thyme, cumin, sweet paprika, salt and pepper. Mix the mixture well and pour it over the meat. When all the ingredients are well mixed, cook the pan, covered, on low heat for about 1.5-2 hours. Stir from time to time so that the meat is well softened with the sauce. You can add water if needed. When the cooking time is complete, serve the chilorio with fresh lemon juice. You can make tacos by wrapping ch

1,1 lbs pork ribs or pork loin (boneless) 4 tablespoons of soy sauce 4 tablespoons of sugar 2 tablespoons rice wine or white wine 2 slices of fresh ginger 2 green onions (chopped) 2 glasses of water 2 tablespoons of oil Fresh greens (optional) Cut the pork into pieces about 1,96 inc in size and put them in a saucepan. Add enough water to cover it with water. When it starts to boil, boil for 2-3 minutes and then strain. With this process, you will ensure that the excess fat and blood of the meat are cleaned. Heat the oil in another saucepan. Add the ginger slices and lightly roast them on low heat, letting them release their scent. Remove the roasted ginger from the pot and add the meat. Fry on low heat until the meat is brown on both sides. Mix soy sauce, sugar, rice wine and water in a bowl. Pour the mixture over the meats and heat over high heat until it begins to boil. Bring the mixture, which starts to boil, to low heat, close the lid of the pot and cook slowly for about 1.5-2 hour

1 large pig  3 cups of rice 2 onions (chopped) 6 cloves of garlic (chopped) 2 tablespoons of oil 1 tablespoon of tomato paste 1 tablespoon of sweet ground pepper 1 teaspoon cumin Salt and pepper (adjust to your taste) Vegetables such as peas and carrots (optional) Remove the internal organs of the pig and clean it thoroughly. Carefully hollow out the inside by making a cut without removing the skin and wash the inside of the meat. Boil water in a large pot and place the pig in it. Stew the pork for about 1 hour. This will soften the leather and make it easier to clean. After the boiling process is complete, remove the pork and let it cool. When cool, carefully remove the skin, but try to preserve its integrity along with the meat. Save the leather because we'll use it later when wrapping the padding materials. Wash and drain the rice. Heat the oil in a pan and add the chopped onions. Saute on low heat until the onions turn pink. Add the garlic and continue sauteing until fragrant.

8 thick English Cumberland sausages or Lincolnshire sausages 0,33 lbs of flour 3 large eggs 10,14 oz of milk 1 teaspoon of salt 1 tablespoon of oil Fresh thyme or rosemary leaves (optional) Gravy sauce (for serving) Preheat the oven to 428 degrees. Grease a tray or baking dish with oil. Lightly fry the sausages in a pan. Fry the sausages in the hot oil for about 5 minutes until they are lightly browned on both sides. Place the sausages on the greased tray and place in the oven. Let the sausages roast in the oven for about 10 minutes until they turn golden brown. Meanwhile, sift the flour into a bowl to prepare the Yorkshire pudding batter. Beat the eggs in a separate bowl and add the milk. Slowly add the mixture to the flour and whisk until you get a smooth dough. Add your salt too. Remove the sausages from the oven and quickly pour the Yorkshire pudding batter over the sausages. Return the tray to the oven and bake for about 25-30 minutes so that the dough rises and turns golden. Be c