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Ramen is a Japanese dish of noodles served in broth that originated in China. It tends to be served in a meat-based broth, and uses toppings such as sliced pork , dried seaweed, kamaboko, green onions, and even corn.

Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.

Estimated cooking time: 1 hour and 50 minutes

• 25 fl oz chicken broth
• 2 Tbsp peanut oil
• 1 ½ leeks, chopped
• 1 carrot, chopped
• 2 cm of ginger, peeled and chopped
• 2 cloves of garlic, crushed
• 2 Tbsp soy sauce
• 5 2⁄3 oz noodles

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Kaldereta Kambing is one of the meat dishes every Filipino has come to love. It is a favorite pulutan and is a requisite during fiestas. You can always find it in the menus of authentic Filipino restaurant or even in “turo-turo” type restaurant.

Estimated preparation and cooking time: 1 hour and 30 minutes

• 1 kg Goat meat
  
• 1 can button mushroom, cut into halves
  
• 2 medium size onion, chopped
  
• 1/2 head garlic, chopped
  
• 1 can liver spread
  
• 1 cup tomato sauce
  
• 1 pkt. kaldereta mix
  
• 5-8 peppercorns, crushed
  
• 2 medium size green/red bell pepper, cut into 1” square
  
• 2 medium size potato, quartered
  
• 1 medium size carrots, cut same size as potato
  
• 1/4 c. soy sauce
  
• 1/4 c. vinegar
  
• 3 siling labuyo
  
• 3 bay leaf
  
• salt
  
• pepper

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Callos, a legacy from the Spanish colonial era, this savory stew of ox tripe and leg is flavored with spicy chorizo de bilbao and traditionally served with olives. What makes callos special? Why is it different from other beef stews? Chorizo de bilbao is a major factor. chorizo bilbao is a spicy sausage packed in paprika flavored lard.

Serves 8-10
Preparation time: 50 mins
Cooking time: 2½ hours

• 1/2 kg ox tripe
• Freshly ground Pepper
• 2 chorizo bilbao sausages, sliced diagonally
• ¼ cup extra virgin olive oil
• 1½ cups Tomato sauce
• 1 medium red capsicum, cut into 1-inch squares
• 2/3 cup pitted green olives
• ¾ cup chickpeas
• 2 cups vinegar
• 7 liters water
• 1½ kg ox hooves
• 2 tablespoons corn oil
• 1 onion, diced
• 3 cloves garlic, peeled and crushed
• 1 cup chopped tomatoes (fresh or canned)

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Estimated cooking time: 1 hour and 20 minutes

Servings: 4 servings

• 2 pounds sirloin, sliced across the grain on the diagonal bias

• 3 cloves garlic, minced

• 3 scallions, chopped

• 1 onion, chopped

• 1/3 cup soy sauce

• 2 tablespoons sesame oil

• 2 teaspoons honey

• Freshly ground black pepper

• 1/2 teaspoon sugar

• 1 tablespoon kochujang (Korean red pepper paste)

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