Easy BLT Sandwich Recipe

A BLT sandwich is a classic and delicious sandwich made with bacon, lettuce, and tomato. The name “BLT” is an abbreviation of these three main ingredients.

A BLT sandwich is a classic and delicious sandwich made with bacon, lettuce, and tomato. The name “BLT” is an abbreviation of these three main ingredients. It is typically assembled using the following components:

Bacon: Crispy, cooked bacon strips are a central component of the BLT. Many people prefer their bacon well-cooked to add a crunchy texture and smoky flavor to the sandwich.
Lettuce: Crisp, fresh lettuce leaves are used to provide a contrasting texture to the bacon. Iceberg lettuce is a common choice, but romaine or other leafy greens can be used as well.
Tomato: Sliced ripe tomatoes add juiciness and a burst of flavor to the sandwich. Red, ripe tomatoes are usually preferred.
Bread: The sandwich is typically constructed using two slices of toasted bread. Common bread choices include white, whole wheat, or sourdough.

Condiments and additional ingredients can also be added based on personal preference. Some people like to include mayonnaise, aioli, or other spreads to enhance the flavor of the BLT. You can also customize your BLT with extras like avocado, cheese, or a fried egg.

BLT sandwiches are popular for their simplicity and the way they highlight the flavors and textures of the main ingredients. They are often enjoyed for breakfast, lunch, or as a quick and satisfying snack.

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Here is an Easy BLT Sandwich Recipe:

Easy BLT Sandwich Recipe

Recipe by Yummy FoodCourse: MainCuisine: WesternDifficulty: Easy

A BLT sandwich is a classic and delicious sandwich made with bacon, lettuce, and tomato. The name “BLT” is an abbreviation of these three main ingredients.

Ingredients

Bacon, sliced into rashers
Lettuce, washed and shredded, torn, or in whole leaves
Ripe tomato, sliced into thin disks
2 slices of any type of bread
Sandwich spread or condiments (e.g., butter, margarine, mayonnaise, cream cheese, or mustard, although mayonnaise is traditional)
Ground black pepper, if desired

Directions

Toast the 2 slices of bread.
While the bread is toasting, broil or fry the bacon until crisp, taking care not to burn it.
Once the toasted bread is ready, spread with desired condiments.
Layer one slice of toast with the lettuce, tomato slices, and bacon. Add black pepper as desired. Top with other slice of toast.
Cut into triangles or halves as preferred. Serve immediately.

Notes

The lettuce, if shredded, may be mixed with the mayonnaise before layering the toast.
The lettuce may be omitted, or another green substituted. Watercress is a nice addition.
You may add slivers of ripe avocado or raw or cooked red onion to the sandwich, or may substitute them for the lettuce or tomato.
You may top the hot bacon in the sandwich with a slice of cheese, such as cheddar, American, muenster, or pepper jack, or use it to replace the tomato (a sandwich prepared in this way is called a BLC sandwich, for “bacon, lettuce, and cheese.”)
You may place a fried egg in the sandwich. If the egg is fried over-easy or sunny-side-up, the egg’s yolk may be broken just before serving so that it dresses the contents of the sandwich.
The slices of bread do not need to be toasted, although toast adds a nice texture.
You may spread the bread with peanut butter for an interesting variation.
You may top the sandwich or its contents with hollandaise sauce.
Add ham, turkey and Swiss cheese for a BLT club sandwich.
For a vegan variation on the BLT, use marinated and fried or grilled strips of tempeh to substitute for the bacon. Vegetable protein-based false bacon products are also available in some grocery freezers. Use mayonnaise, a vegan mayonnaise substitute, in place of the mayo.
A BLT sandwich can also be served on a (non-toasted) hot dog bun or larger variation thereof (although in this case the bacon, lettuce, and tomato should all be shredded.)
Take care when frying the bacon to avoid a grease fire. Should one occur, do not douse the flames with water, as this will cause the fire to spread; instead, cover the pan tightly or heap with baking soda to smother the flames, and remove from the heat.

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IMAGE SOURCE: Flickr as Lucky Boy BLT

Easy Hummus Recipe

Hummus is a popular Middle Eastern dip or spread enjoyed worldwide for its creamy texture and savory, earthy flavor.

Hummus is a popular Middle Eastern dip or spread enjoyed worldwide for its creamy texture and savory, earthy flavor. It’s made primarily from cooked and mashed chickpeas (garbanzo beans) blended with tahini (a paste made from sesame seeds), lemon juice, garlic, and olive oil.

Hummus is a versatile, healthy dip that can be customized to your preferences. For unique flavors, you can also experiment with variations by adding roasted red peppers, sun-dried tomatoes, or different herbs and spices. It’s a great addition to parties, and gatherings, or simply as a snack or appetizer at home.

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Here’s a basic recipe for making classic hummus:

Easy Hummus Recipe

Recipe by Yummy FoodCourse: AppetizersCuisine: Middle EasternDifficulty: Easy

Hummus is a popular Middle Eastern dip or spread enjoyed worldwide for its creamy texture and savory, earthy flavor.

Ingredients

1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt, to taste
2 to 3 tablespoons water
Dash of paprika and fresh parsley for garnish (optional)

Directions

Process Chickpeas
In a food processor, combine the chickpeas, lemon juice, tahini, minced garlic, olive oil, ground cumin, and a pinch of salt. Process until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Adjust Texture
With the food processor running, gradually add 2 to 3 tablespoons of water, or as needed, to achieve your desired consistency. Continue processing until the hummus is silky and has no visible graininess.
Taste and Adjust
Taste the hummus and adjust the seasoning. You can add more salt, lemon juice, or minced garlic to suit your taste. If you like a stronger tahini flavor, you can add more tahini.
Serve
Transfer the hummus to a serving bowl. Drizzle a little extra olive oil on top, and garnish with a dash of paprika and some fresh chopped parsley, if desired.
Enjoy
Hummus can be served immediately with various accompaniments, such as pita bread, naan bread, fresh vegetables, and crackers, or as a spread in sandwiches and wraps.

Recipe Video

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IMAGE SOURCE: Donovan Govan., CC BY-SA 3.0, via Wikimedia Commons

Easy Pork Salpicao Recipe

Pork Salpicao is a flavorful Filipino dish made with tender pork chunks marinated in a garlicky, soy sauce-based sauce.

Pork Salpicao is a delicious and savory Filipino dish that consists of tender pieces of pork, typically pork tenderloin or pork belly, cooked in a flavorful sauce with garlic, soy sauce, Worcestershire sauce, and sometimes oyster sauce. It’s known for its rich and garlicky taste, making it a popular choice in Filipino cuisine.

Here’s a breakdown of the key components and preparation of Pork Salpicao:

1. Pork: Pork cubes or slices, often from tender cuts like pork tenderloin or pork belly, are used in this dish. The pork is typically cut into bite-sized pieces, making it easy to cook quickly.

2. Marinade: The pork is marinated in a mixture of soy sauce, Worcestershire sauce, oyster sauce (optional), minced garlic, ground black pepper, and sometimes a pinch of chili flakes for a subtle kick. The marinade infuses the pork with flavor and adds depth to the dish.

3. Searing: After marinating, the pork is seared in hot oil until it becomes browned and cooked through. This step helps to develop a nice crust on the outside of the pork while keeping it tender and juicy inside.

4. Aromatics: Sliced onions and bell pepper strips are often sautéed in the same pan after the pork is cooked. This adds sweetness and a slight crunch to the dish, balancing the rich and savory flavors.

5. Combination: The cooked pork is then returned to the pan with the sautéed onions and bell peppers. Everything is mixed together, allowing the flavors to meld and infuse into the pork.

6. Garnish: To finish the dish, it’s often garnished with chopped fresh parsley or cilantro for a burst of freshness and color.

7. Serving: Pork Salpicao is typically served hot and can be paired with steamed rice or eaten with bread, depending on your preference.

Pork Salpicao is loved for its robust garlic and soy sauce flavors, as well as its tender and succulent pork. It’s a quick and satisfying dish that’s commonly enjoyed in Filipino households and is often served at family gatherings and special occasions. The addition of Worcestershire sauce and oyster sauce adds depth and complexity to the sauce, making it a well-balanced and delightful Filipino culinary creation.

Adding button mushrooms to Pork Salpicao is a wonderful idea, as it brings an earthy flavor and an extra layer of texture to the dish.

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Here’s a Pork Salpicao recipe with button mushrooms:

Easy Pork Salpicao Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Pork Salpicao is a flavorful Filipino dish made with tender pork chunks marinated in a garlicky, soy sauce-based sauce.

Ingredients

1/2 kilo pork tenderloin or pork belly, cut into bite-sized cubes
200 grams (about 7 ounces) button mushrooms, cleaned and sliced
4 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons oyster sauce
2 tablespoons olive oil (or cooking oil of your choice)
1/2 teaspoon ground black pepper
1/4 teaspoon chili flakes (adjust to your spice preference)
1 bell pepper (red or green), sliced into strips (optional)
1 medium-sized onion, sliced
1/4 cup beef or chicken broth (optional)
Salt to taste
Chopped fresh parsley or cilantro for garnish (optional)

Directions

Marinate the Pork:
In a bowl, combine the minced garlic, soy sauce, Worcestershire sauce, oyster sauce, ground black pepper, and chili flakes. Mix well.
Add the pork cubes to the marinade, ensuring they are well coated. Marinate for at least 30 minutes to allow the flavors to penetrate the meat. You can marinate longer for more flavor, even overnight in the refrigerator.
Cook the Pork:
Heat the olive oil in a large pan or skillet over medium-high heat.
Add the marinated pork cubes to the hot oil, making sure to sear all sides until they turn brown and are cooked through. This should take about 5-7 minutes. You may need to do this in batches to avoid overcrowding the pan.
Remove the cooked pork from the pan and set it aside.
Saute the Vegetables and Mushrooms:
In the same pan, add the sliced onions, bell pepper strips, and button mushrooms. Sauté them for a few minutes until they become tender and slightly caramelized.
Combine and Simmer:
Return the cooked pork to the pan with the sautéed vegetables and mushrooms.
If you want a saucier Pork Salpicao, you can add the beef or chicken broth at this point. Allow the mixture to simmer for a couple of minutes to meld the flavors and create a sauce. If you prefer it drier, you can skip this step.
Taste and Adjust:
Taste the dish and adjust the seasoning if needed by adding more soy sauce, salt, or pepper according to your preference.
Serve:
Once everything is heated through and well combined, transfer the Pork Salpicao with button mushrooms to a serving plate.
Garnish with chopped fresh parsley or cilantro, if desired.

Notes

This version of Pork Salpicao with button mushrooms adds a delightful twist to the classic recipe. Enjoy it with steamed rice or your preferred side dish for a delicious meal.

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Easy Shashlik Recipe

Shashlik, sometimes spelled “shashlyk,” is a popular dish in many parts of the world, particularly in Central Asia, the Middle East, and Eastern Europe.

Shashlik, sometimes spelled “shashlyk,” is a popular dish in many parts of the world, particularly in Central Asia, the Middle East, and Eastern Europe. It consists of skewered and grilled chunks of marinated meat, often served with vegetables or bread. Shashlik is a flavorful and satisfying dish that has various regional variations.

In Russia, shashlik is a beloved dish commonly associated with outdoor grilling and gatherings, especially during the warmer months. Russian shashlik is similar to the shashlik found in other countries, but it often features a distinct marinade and preparation style.

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Here’s a traditional Russian shashlik recipe:

Easy Shashlik Recipe

Recipe by Yummy FoodCourse: MainCuisine: RussianDifficulty: Easy

Shashlik, sometimes spelled “shashlyk,” is a popular dish in many parts of the world, particularly in Central Asia, the Middle East, and Eastern Europe.

Ingredients

1 kg pork shoulder
100 ml vodka
1 tbsp honey
1 tbsp black pepper
1 tbsp prepared mustard
Pieces of onion, red or green bell pepper, bacon, sausage, cucumber, baby mushrooms

Directions

Mix the honey, mustard, vodka, salt and pepper in a deep bowl and soak the meat pieces in it. Leave the bowl in the refrigerator for 3 hours.
Arrange the meat pieces on wooden or metal skewers, putting some pieces of bacon, sausage, pepper, onion, mushrooms, cucumber, according to your preference, between the pieces of meat.
Grill the skewers.
Serve with potato and other salads! Enjoy!

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IMAGE SOURCE: Игоревич, Public domain, via Wikimedia Commons

Pork Spare Rib Soup (Bah Kut Teh)

Pork Spare Rib Soup, also known as Bah Kut Teh, is a popular and flavorful Chinese soup that originated from the Hokkien and Teochew communities in Malaysia and Singapore.

Pork Spare Rib Soup, also known as Bah Kut Teh, is a popular and flavorful Chinese soup that originated from the Hokkien and Teochew communities in Malaysia and Singapore. The name “Bah Kut Teh” translates to “meat bone tea” in Hokkien, which accurately describes the dish. It’s made by simmering pork ribs and a variety of herbs and spices until the meat is tender and the soup is rich and aromatic.

Traditionally, Bah Kut Teh is served with steamed rice or Chinese dough fritters (youtiao) on the side. Enjoy this comforting and aromatic soup!

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Here is a basic recipe for Pork Spare Rib Soup (Bah Kut Teh):

Pork Spare Rib Soup (Bah Kut Teh)

Recipe by Yummy FoodCourse: Main, SoupsCuisine: AsianDifficulty: Medium

Pork Spare Rib Soup, also known as Bah Kut Teh, is a popular and flavorful Chinese soup that originated from the Hokkien and Teochew communities in Malaysia and Singapore.

Ingredients

For the soup base:
1.5-2 pounds (700-900g) of pork spare ribs, cut into bite-sized pieces
1-2 whole garlic bulbs, with cloves separated and peeled
5-6 dried shiitake mushrooms, soaked and sliced (you can use fresh mushrooms as well)
2-3 pieces of dried cuttlefish or squid (optional)
2-3 stalks of fresh cilantro or coriander, chopped (for garnish)
1-2 liters of water (adjust to your desired soup thickness)
Salt and white pepper to taste
For the spice mix:
5-6 cloves
5-6 whole black peppercorns
2-3 star anise pods
2-3 bay leaves
2-3 cinnamon sticks
2-3 dried red chilies (adjust to your desired spice level)
1-2 tablespoons of oyster sauce
1-2 tablespoons of soy sauce
1-2 tablespoons of dark soy sauce
1-2 teaspoons of sugar (optional, to balance flavors)

Directions

Heat a large pot or Dutch oven over medium-high heat. Add the garlic cloves and dried chilies. Dry-fry them until fragrant, taking care not to burn them.
Add the pork spare ribs to the pot and sear them until they turn brown on all sides.
Add the spice mix (cloves, black peppercorns, star anise, bay leaves, and cinnamon sticks) to the pot and stir-fry for a minute or two until they release their aromas.
Pour in the water, dried mushrooms, and dried cuttlefish or squid (if using). Bring the mixture to a boil.
Reduce the heat to a simmer and let the soup cook for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together. Skim off any impurities that rise to the surface during cooking.
Season the soup with oyster sauce, soy sauce, dark soy sauce, and sugar. Adjust the seasoning according to your taste preferences. You can also add salt and white pepper to taste.
Serve the Pork Spare Rib Soup hot, garnished with fresh cilantro or coriander.

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IMAGE SOURCE: Fuyong127, CC BY-SA 4.0, via Wikimedia Commons

Easy Wonton Soup Recipe

Wonton soup is a classic Chinese soup that is made with wontons, a type of dumpling filled with ground pork and shrimp.

Wonton Soup: A Delicious and Warming Comfort Food

Wonton soup is a classic Chinese soup that is made with wontons, a type of dumpling filled with ground pork and shrimp. The wontons are cooked in a flavorful broth that is typically made with chicken or pork. Wonton soup is a popular dish in many Asian countries, and it is also enjoyed by people worldwide.

Best-seller Filipino Cookbooks:

Wonton soup is a delicious and comforting dish perfect for a cold day. It is also a relatively easy dish to make, so you can enjoy it at home without having to go out to a restaurant. So next time you are looking for a warm and satisfying meal, why not try making wonton soup?

Here is a recipe for a delicious and warming wonton soup:

Easy Wonton Soup Recipe

Recipe by Yummy FoodCourse: SoupsCuisine: AsianDifficulty: Easy

Wonton soup is a classic Chinese soup that is made with wontons, a type of dumpling filled with ground pork and shrimp.

Ingredients

1/2 Kilo ground pork
1/4 Kilo shrimp, peeled and deveined
1/4 cup chopped green onions
1 tablespoon grated ginger
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon cornstarch
1 package of wonton wrappers
8 cups chicken broth
1 inch ginger, sliced
2 tablespoons light soy sauce
1 tablespoon toasted sesame oil

Directions

Combine the ground pork, shrimp, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and pepper in a large bowl. Mix well.
Add the cornstarch and mix until just combined.
Place a wonton wrapper on a flat surface. Place a teaspoon of the filling in the center of the wrapper. Fold the wrapper in half, making sure to seal the edges.
Repeat step 3 with the remaining wrappers and filling.
Bring the chicken broth to a boil in a large pot. Add the sliced ginger and cook for 1 minute.
Add the wontons to the boiling broth and cook for 3-4 minutes, or until they float to the top.
Remove the wontons from the broth with a slotted spoon and place them in a bowl.
Add the light soy sauce and toasted sesame oil to the broth and stir to combine.
Pour the broth over the wontons and serve immediately.

Notes

You can add other vegetables to the soup, such as bok choy, carrots, or mushrooms.
To make the wontons ahead of time, wrap them in plastic wrap and freeze them. When you are ready to make the soup, thaw the wontons and cook them according to the recipe.
Garnish the soup with chopped green onions and serve with a side of soy sauce for dipping.

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IMAGE SOURCE: BrokenSphere, CC BY 3.0, via Wikimedia Commons

Easy Pancit Molo Recipe

Pancit Molo is a Filipino dumpling soup dish that originates from the city of Molo in the province of Iloilo, Philippines.

Pancit Molo is a Filipino dumpling soup dish that originates from the city of Molo in the province of Iloilo, Philippines. It is a comforting and flavorful soup made with a combination of pork, shrimp, and dumplings, typically served during special occasions or family gatherings. Here’s a basic recipe for Pancit Molo:

Pancit Molo is a delicious and warming Filipino soup that’s perfect for any occasion. It combines the savory flavors of pork and shrimp dumplings with a flavorful chicken broth, making it a favorite among many Filipino families. Enjoy!

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Recipe for Pancit Molo:

Easy Pancit Molo Recipe

Recipe by Yummy FoodCourse: SoupsCuisine: FilipinoDifficulty: Easy

Pancit Molo is a Filipino dumpling soup dish that originates from the city of Molo in the province of Iloilo, Philippines.

Ingredients

For the Dumplings:
1/4 kilo ground pork
1/4 kilo shrimp, minced
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
1/4 cup green onions, chopped
Salt and pepper to taste
Wonton or Molo wrappers
For the Soup:
1 tablespoon cooking oil
1 small onion, finely chopped
2 cloves garlic, minced
8 cups chicken broth
1/2 cup shredded chicken (optional)

Directions

In a bowl, combine all the dumpling ingredients except for the wrappers. Mix well.
Lay out a wonton wrapper and place a small amount of the dumpling mixture in the center. Fold the wrapper in half diagonally to create a triangle. Seal the edges by moistening them with a little water and pressing them together. Repeat this process until all the dumplings are made.
In a large pot, heat the cooking oil over medium heat. Sauté the chopped onion and minced garlic until they become fragrant and translucent.
Pour in the chicken broth and bring it to a boil. If you’re using shredded chicken, add it at this stage.
Carefully drop the dumplings into the boiling broth one by one. Make sure not to overcrowd the pot. Allow the dumplings to cook for about 10-12 minutes or until they float to the surface and are cooked through.
Season the soup with salt and pepper to taste.
Serve the Pancit Molo hot, garnished with chopped green onions.

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IMAGE SOURCE: pulaw, CC BY-SA 2.0, via Wikimedia Commons

Pork Gyoza Recipe

Pork Gyoza, also known as potstickers, is a popular Japanese dumpling dish that has its origins in Chinese cuisine.

Pork Gyoza (Gyoza), also known as potstickers, is a popular Japanese dumpling dish that has its origins in Chinese cuisine. These dumplings are typically made by filling thin sheets of dough with a mixture of ground meat (often pork or chicken), vegetables, and seasonings. The dough is folded over the filling and crimped at the edges to create a semi-circular or crescent shape.

Pork Gyoza can be prepared in various ways, but one of the most common methods is pan-frying. Here’s a typical process for making gyoza:

Prepare the filling: The filling is made by combining ground meat (often pork) with finely chopped vegetables like cabbage, garlic, ginger, and scallions. Soy sauce, sesame oil, and other seasonings are added to enhance the flavor.
Fill the wrappers: Small, round gyoza wrappers are typically used. Place a spoonful of the filling in the center of each wrapper.
Fold and seal: Fold the wrapper in half over the filling, creating a half-moon shape. Use your fingers to pinch and crimp the edges, sealing the gyoza shut. You can also create pleats along the edge for a decorative touch.
Cook the gyoza: Gyoza can be cooked using various methods, but pan-frying is a popular choice. Heat a pan with a small amount of oil, then place the gyoza in a single layer, flat side down. Allow them to cook until the bottoms become golden brown and crispy.
Steam and finish cooking: After pan-frying, you can add a bit of water to the pan, cover it with a lid, and steam the gyoza to ensure the filling is fully cooked and the wrappers become tender.
Serve: Gyoza are typically served with a dipping sauce made from soy sauce, rice vinegar, and other seasonings. They can be garnished with sesame seeds or sliced scallions.

Gyoza are a popular appetizer or snack in Japan and are enjoyed worldwide for their delicious flavor and satisfying texture. They can be found in restaurants, made at home, or purchased frozen in many grocery stores for convenient preparation at home.

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Recipe for Pork Gyoza:

Pork Gyoza Recipe

Recipe by Yummy FoodCourse: AppetizersCuisine: AsianDifficulty: Medium

Gyoza, also known as potstickers, is a popular Japanese dumpling dish that has its origins in Chinese cuisine.

Ingredients

Dumplings
1 Kilo ground pork
1–3 tsp prepared mustard
1–2 tbsp soy sauce
1–2 tbsp each of minced green onion, bell pepper, and/or chili
At least 50 round wonton wrappers or other round dumpling skins (see note below)
Dipping Sauces
Soy sauce and honey (mix to taste)
Black bean paste
Peanut sauce
Plum sauce
Black vinegar and shredded ginger
Soy sauce with some rice wine vinegar

Directions

Assembly
Combine the pork, mustard, soy sauce, and vegetables with clean hands.
Get out your dumpling skins, and cover them with a damp tea towel or paper towel to prevent them from drying out.
Place about ½–1 tsp filling in the center of each dumpling wrapper.
Dampen the edge of half the dumpling wrapper. Fold the wrapper in half, enclosing the filling, so the wet and dry edges meet. Crimp the edges to ensure a tight seal.
Either proceed directly to the cooking stage or freeze the dumplings and store them frozen for up to six months.
Cooking
Heat a heavy frying pan (not non-stick) over medium to medium-high heat.
Brush the pan lightly with vegetable oil. Add 8–10 dumplings, making sure not to crowd the pan.
Let these dumplings cook without touching them for at least 2 minutes. They will sizzle and pop but do not touch them until they have stuck to the pan (usually about 2 minutes).
When they have browned on the bottom (watch the edges near where the dumpling touches the pan) check for sticking.
When the dumplings have stuck to the pan, pour about ⅓ cup of stock, broth, or water into the pan to a depth of about ⅛–¼ inch. Cover with a tight lid.
Cook until all the liquid has been converted to steam (about 2 minutes). This is one of the more difficult parts of this process. You may have to adjust the amount of liquid used based on the liquid and your pan)
Carefully remove the dumplings from the pan. Serve while hot with dipping sauces.

Notes

The primary difference between packaged gyôza skins and packaged wonton skins is shape—round for gyôza skins, and square for wonton skins. Whichever one you use is a matter of preference. If both are available, try both and decide which you prefer. You can also make these skins yourself, but it is a time-consuming process and the dough has to be rolled quite thin.
You can vary the filling ingredients to suit your taste. Pork plays well with others. Keep in mind that a filling that is too wet may expand too much during cooking and cause the dumpling to split open, while a filling that is too dry will become drier during cooking. Any filling should easily maintain its shape if molded into small balls.

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IMAGE SOURCE: Adryan R. Villanueva, CC BY-SA 4.0, via Wikimedia Commons

RECIPE SOURCE: WIKI COOKBOOK

Easy Kare-Kare Recipe

Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. It is a popular dish in Filipino cuisine.

Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. It is a famous and beloved dish in Filipino cuisine, often served during special occasions and gatherings. The main ingredients in Kare-Kare are oxtail and/or tripe, but other variations may use pork hock, beef, or even seafood as the protein component. The meat is simmered until tender and then combined with a mixture of ground peanuts or peanut butter, garlic, onions, and annatto for color. The sauce is further enhanced with shrimp paste (bagoong) or fish sauce for a delightful umami flavor. Kare-Kare is typically served with blanched vegetables such as string beans, eggplant, banana blossoms, and bok choy. This dish showcases the unique blend of flavors in Filipino cooking and is best enjoyed with steamed rice for a complete and satisfying meal.

Best-seller Filipino Cookbooks:

Here is a simple Kare-kare recipe:

Easy Kare-Kare Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. It is a popular dish in Filipino cuisine.

Ingredients

Option 1:
1 kilo of beef (round or sirloin cut) cut into cubes
Option 2:
1 kilo of beef tripe or oxtail (cut 2 inches long)
Option 3:
1 kilo of a combination of all three (beef, tripe, and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Directions

In a stock pot, boil beef, tripe, and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, and onions until golden brown, then add the stock, toasted rice, beef, oxtail, and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay, and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Nutrition Facts

4 servings per container

Serving Size100

Amount Per ServingCalories300
% Daily Value *
Total Fat 20g 26%
- Saturated Fat 6g 30%
Cholesterol 40mg 14%
Sodium 400mg 18%
Total Carbohydrate 10g 4%
- Dietary Fiber 2g 8%
- Total Sugars 2g
Protein 20g 40%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Related Recipes:

By Cuisine: Filipino

By Meal Type: Dinner | Lunch

By Main Ingredient: Beef | Vegetables

By Cooking Method: Simmering | Stewing

By Dish Type: Soups & Stews

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

By Diet or Lifestyle: High-Protein

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