A local twist on the classic chicken milanese... in this version, I use a chinese hot mustard-shoyu egg wash instead of the traditional dijon and top it with a teriyaki glaze.
Lobster with macadamia nut butter, simple yet decadent.
This recipe uses a pickling technique which tenderizes the meat similar to the Portuguese method combined with Chinese li hing powder for a sweet sour, zesty, juicy, tender rib!
If you want tender, juicy, lip-smacking ribs, try this ono recipe for lilikoi ribs.
I love short ribs and like to try different methods of cooking them. In this version, I cook the ribs down in a local-style asian marinade then batter and flash fry them to finish.
I was looking for some steak sauce to eat with my ribeye steak and couldnt find any so I resorted to making some homemade katsu sauce and it was even better than bottled steak sauce...of course it tastes great with chicken katsu as well!!
I have been using this simple Lechon Kawali recipe for years. This deep fried pork belly is the perfect amount of salty nice that keeps you addicted.
Lumpia is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.