DINNER

Ingredients

200 grams of Asian noodles, recommended egg noodles

1 spring onion

1/2 tablespoon of black or white sesame seeds

4 mushrooms

2 tablespoons soy sauce

1/2 teaspoon sriracha

1/2 teaspoon sesame oil

1/2 tablespoon lemon juice

1 tbsp of sweet and sour sauce

1 pinch of ajinomoto

Optional roasted and sliced tree chili

Procedure

1. Cook the noodles according package instructions

2. Slice the mushrooms into thin slices, as well as the spring onions.

3. In a bowl stir the sesame seeds, soy sauce, sriracha, sesame oil, lemon juice, ajinomoto and sweet and sour sauce.

4. Once the noodles are cooked, rinse with cold water to stop cooking

5. Stir the noodles with the dressing

6. Serve

Optional:

It is best to leave for 20 minutes the noodles to rest, so the flavors get to know each other.

Sticky Noodles

For 2

5 spice ribs

for 2

Ingredients

200 grams of Asian noodles, recommended egg noodles

1 spring onion

1/2 tablespoon of black or white sesame seeds

4 mushrooms

2 tablespoons soy sauce

1/2 teaspoon sriracha

1/2 teaspoon sesame oil

1/2 tablespoon lemon juice

1 tbsp of sweet and sour sauce

1 pinch of ajinomoto

Optional roasted and sliced tree chili

Ingredients

8 pork ribs (5-7 cm)

1 tablespoon of chinese five-spice powder

2 tablespoons dark sweet sherry

2 tablespoons soy sauce

1 teaspoon salt

1 pinch of ajinomoto

1 pinch of pepper

1 tablespoon of oil

Ingredients

1. Stir all the ingredients in a bowl minus the ribs and set aside.

2. Wash the ribs with water and pat them dry

3. In the bowl with the liquid ingredients put the ribs and massage. Let the ribs marinate in the refrigerator for at least one hour.

4. Preheat the oven to 220˚C.

5. Put the ribs in a greased pan for 15 minutes. Then lower the temperature to 180 degrees C and cook 45 minutes.

6. In the middle of the cooking turn the ribs and brush them with maceration sauce.

7. Remove the ribs and serve immediately

Alfen Farger Steak

For 3-4

Ingredients

1 tbsp of paprika

1 tbsp of dried coriander leaves

1 tbsp dry dill

½ tbsp black pepper

1 tbsp garlic powder

1 tbsp of salt

1 tbsp olive oil

700 g of beef tenderloin

2 tablespoons of neutral oil

Procedure

1. Put the first 7 ingredients in a bowl and stir to form a paste

2. Preheat oven to 180˚C

3. Massage the meat with the paste and let it marinate for at least an hour in the refrigerator

4. Remove the meat from the refrigerator 15 minutes before sautéing.

5. Preheat a pan (for oven iron skillet recommended) with neutral oil

6. When the oil is smoking, sauté the meat for 1 minute on each side

7. Put the meat in the oven (in the pan) for 7 to 10 minutes.

8. Take the internal temperature of the meat (63˚C for medium and 66˚C for medium well)

9. Remove from the oven and let it sit for 10 minutes so the juices don’t run out.

10. Filet and serve

Optional:

To make a red wine sauce:

Deglaze the pan (on medium heat) with 2 tablespoons butter and ¼ cup of red wine.

Soups

Chicken Noodle Soup

For 2

Asian Soup

For 2

Ingredients

¼ cup of white onion in cubes

¼ cup of chopped celery

¼ cup of chopped carrot

1 garlic clove chopped into small pieces

6 cups of water

1 cup of cooked or raw chicken

2 tbsp of olive oil

1 tsp of dried oregano

1 tsp of dried rosemary

1 tsp of sage

1 tsp of basil

2 tbsp of Knorr de Pollo or chicken stock concentrate

150g of brown rice noodles

Procedure

1. In a pot with high sides put the olive to heat up. If the chicken is raw start to brown it first, if it is cooked first brown the carrots, the celery and the onions.

2. Once the chicken and the vegetable are browned, add the dried spices (sage, oregano, rosemary and basil) and cook them for 5 minutes.

3. Add the garlic and cook for 2 minutes.

4. Once everything is browned and cooked add the 6 cups of water with the chicken stock concentrate and let it simmer for 15 minutes.

5. Let it come to a boil and cook the brown rice noodles according to package instructions or until the noodles are al dente.

6. Serve with a wedge of lemon and enjoy!

Ingredients

For the stock:

1 nub of ginger

2 garlic cloves

1/4 of an onion

1 chicken wing

1 chicken drumstick

3 tbsp of soy sauce

1 tbsp of fish sauce

1 tsp of chilli oil

1 packet of hondashi

1/4 cup of dried dried wood ear mushroom (or shiitake mushrooms)

Toppings:

2 bundles of soba noodles (or any noodle of your preference)

1/2 of an avocado

50 g of tofu

3 button mushrooms

1 tsp of sriracha

1 spring onion

Procedure

1. In a pot with high sides put the water, with the ginger cut in half, the whole garlics, the onion and the chicken wing and drumstick. Let it boil fro 30 minutes.

2. Add the soy sauce, the chili oil, the fish sauce, the mushrooms and the hondashi. Let it bowl for 5 minutes.

3. With a colander, skim the stock and take the ginger, the garlic cloves and the onion out.

4. Add the noodles and cook according to package instructions.

5. Cut the mushrooms into thin slices length wise. Also chop the tofu into bite size cubes. Add the mushrooms and tofu to the stock and cook for 2-3 minutes.

6. To serve get a bowl, add the noodles then some stock with mushrooms and tofu and on top add half of the avocado in cubes with some dots of sriracha and some spring onions cut in thin rings.

Ingredients

1/2 cup finely chopped carrot

1/2 cup finely chopped cabbage

2 tablespoons spring onions

1/2 cup finely chopped mushrooms

1 teaspoon finely chopped ginger

300 grams of tofu

1 egg

2 tablespoons soy sauce

2 tablespoons sesame oil

1 teaspoon salt

1 teaspoon pepper

Dumpling wrappers (wonton wrappers)

Procedure

1. Put the tofu between two plates with napkins to absorb the water for 20 minutes

2. In a bowl mix the cabbage, carrot, chives, mushrooms, ginger, salt and pepper and stir

3. Chop the tofu finely and add to the mixture and stir.

4. Put a pot with two inches of water with the bamboo basket to start heating

5. Take a wonton wrapper put a teaspoon of the tofu mixture and wrap and continue this procedure until the mixture is over.

6. Put the dumplings in the bamboo basket for 15 minutes or until they are cooked.

7. Serve and enjoy

Optional

For the soy sauce mix:

Two tablespoons of soy sauce one of rice vinegar 1/2 teaspoon of sugar and 1/2 teaspoon of chili oil. Garnish with sesame and chives.

vegetarian dumplings

For 2

Chinese tacos

For 2

Ingredients

1 tbs of soybeans

¼ tsp ajinomoto

1 tsp sesame oil

1 tsp of sriracha

1 tsp rice vinegar

⅛ tsp stevia

1/2 tsp sesame

1 tbs of oyster sauce

2 tablespoons water chestnuts

⅛ teaspoon ground ginger

2 tablespoons of chives

2 of Indian Walnut Tins

300 g of fillet of beef (can be beef or pork)

5-7 leaves of iceberg lettuce

1 tbs of neutral oil

Procedure

1. In a bowl put all ingredients except meat, lettuce and oil and stir.

2. Cut the meat into 1 cm squares

3. Put the meat in the bowl of the mixture and marinate for 20 minutes

4. In a frying pan heat over medium heat with the neutral oil. Once hot pour the meat and let cook to taste. For an average of about 7 minutes.

5. Once cooked, put in a bowl and serve with the lettuces and make the tacos. It is advisable to serve with fried rice.

Loaded espiropapa

Makes 1

Ingredients

For the potato:

1 potato

1 wooden stick

1 tsp of olive oil

Salt and pepper

For the toppings:

1 tbsp of soy chorizo

1/2 an onion

1 tbsp of dehydrated corn

1 tsp of queso fresco

1/2 tbsp of sour cream or cashew cream

Procedure

1. For the potato: Take the potato and put the wooden stick through the middle. With a very sharp pairing knife start cutting the potato into espiropapa form. In some boiling water with a good sprinkle of salt addd the potato with the wooden stick and cook for 10 minutes. Take it out an in a baking sheet lined with parchment paper, add salt and pepper and the tsp of olive oil and bake for 30-40 minutes or until fully cooked and crispy on the edges.

2. In a frying pan add the chorizo and cook, until crispy. Once done, pat with with a napkin to get the excess oil. Put it in a bowl and reserve.

3. In the same frying pan used for the oil, add the onion, with a little oil and salt, and let caramelize. It takes around 30 minutes. Once they are done put them in a bowl and reserve.

4. For the avocado salsa, in a blender, put the avocado, the water, the cilantro and the chile serrano and blend until it has a smooth consistency. Put it in a bowl and reserve.

5. Get the dehydrated corn and mash them until they are in fine pieces and reserve.

6. To assemble get the potato, add the avocado salsa, the cream, then the soy chorizo, the caramelized onions, and top it with the corn and crumble the queso fresco on top.

For the avocado salsa

1/2 of an avocado

1 lemon

1/2 of a chile serrano

2 tbsp of water

1 handful of cilantro

Pasta al tonno

For two

Ingredients

200 grams of brown rice pasta preferably Spaghetti or Fettuccine

2 garlic cloves

1 red chili

4 anchovy fillets

2 tablespoons small capers

10 cherry tomatoes cut into four

The juice of 2 lemons

Olive oil

2 cans of tuna in oil (200 grams drained mass)

* Keep a can of tuna with the oil and the other one drain it.

60 grams of fresh arugula

Salt and pepper to taste

Procedure

1. In a saucepan bring water to a boil with a pinch of salt. When the water begins to boil, add the pasta and cook until al dente (approximately 8-10 minutes)

2. In a frying pan, heat three tablespoons of olive oil and one tablespoon of the oil in which the canned tuna comes in.

3. Once sizzling, add the garlic fillets, the sliced chilli, the capers and the chopped anchovies. Stir and allow to cook for 4 minutes. Add the cherry tomatoes and leave to cook for 3 minutes.

4. Add to the tuna, the juice of a lemon and put in skillet; stir and season to taste.

5. Add the pasta, along with ¼ cup of the water from which the pasta was cooked; also add 40 grams of fresh arugula.

6. In a bowl, put the remaining 20 grams of arugula; Garnish with olive oil, lemon and pepper.

7. Finally, in a dish put the pasta, and on top the seasoned arugula.

Spaghetti alla carbonara

For 2

Ingredients

200 grams of brown rice spaghetti

5 slices of pancetta or bacon with a width of ½ cm each one

1 egg

3 egg yolks

½ cup Parmesan cheese

1 ½ tbs of butter

1 tbsp olive oil

2 garlics

Reserve ½ cup of the water where the spaghetti was cooked.

Procedure

1. Bring water to boil with plenty of salt

2. Once the water is boiling add the spaghetti until it is al dente.

3. Cut into small cubes the slices of bacon or pancetta

4. n a bowl stir the egg, yolks, parmesan and a pinch of salt and pepper to taste

5. In skillet put a tablespoon butter along with olive oil, bacon or pancetta and the two whole garlics.

6. Once the pancetta or the bacon is golden remove the garlic

7. Turn off the heat; add the cooked spaghetti along with the half a cup of the water where the spaghetti was cooked

8. Add the egg mixture and stir. Finish with ½ tablespoon of butter

9. Serve immediately with some parmesan cheese.

Pad Thai

For 2

Ingredients

200 of noodles (generally used rice noodles but also egg noodles can be used)

3 tbsp of fish sauce

2 tsp of brown sugar

2 tbsp of lemon juice

1 garlic clove

2 green onions finely chopped

2 eggs

1 small red chili finely chopped

3/4 cups of bean sprouts

2 tbsp of cilantro leaves

1/4 cup of roasted peanuts

4 lemon wedges

For the chicken and shirmps:

1 tbsp of oil

2 tbsp of soy sauce

2 tsp of sesame oil

150 grams of chicken breast

Procedure

1. Bring water to boil with a sprinkle of salt

2. Once the water is boiling add the noodles and cook according to package instructions.

3. Cut the chicken into bite size pieces and leave the shrimp whole.

4. Heat up a wok and add a tablespoon of oil once it is hot add the chicken and shrimp with the soy sauce and the sesame oil and cook for 3-5 minutes. Remove and set aside.

4. Beat the eggs and add it to the same wok. Once they are cooked add the chicken and shrimp.

5. In a bowl beat the fish sauce, with the brown sugar and the lemon juice and the pressed garlic, and add it the the wok with the chicken, shrimps and eggs.

6. To the wok, add the spring onions, the bean sprouts and the red chili and cook for 2-3 minutes. Add the cooked noodles with 1/4 of the water where the noodles where cooked.

7. Serve and garnish with the peanuts, cilantro leaves and the lemon wedges.

Pepito

For 2

Ingredients

4 bread loafs (Ezequiel, baguette, ciabatta, whole grain, etc)

1/2 of an avocado

4 lettuce leafs

1 tsp of dijon mustard

1 tsp of mayonnaise

* optional: 2 olives and 2 skewers

For the tomatoes:

1/2 cup of cherry tomatoes

1 tsp of olive oil

1 tsp of lemon juice

salt and pepper

For the steak:

200 g of pounded beef

2 tbsp of olive oil

2 cloves of garlic

1 tbsp of shallots or red onion

1 tsp of chopped rosemary

1 tsp of chopped sage

1 tsp of chopped thyme

1 tsp of dill

1 tbsp of worcestershire sauce

2 tbsp of soy sauce

1 tbsp of maggi

1 tbsp of lemon juice

Salt and pepper to taste

Procedure

1. For the beef: in a bowl add all the ingredients minus the pounded beef and mix thoroughly. Add the pounded beef and massage for 1 minute and let it marinate in the fridge for 20 minutes.

2. For the tomatoes: in another bowl add the olive oil, the lemon juice and salt a pepper mix and add the cherry tomatoes and mix again. Set aside

4. Take the meat out of the fridge, and let it come to room temperature. Cook in the grill for 2 minutes on each side.

5. Cut the bread in half, or take the slices of bread and toast them or girll them.

6. To assemble take the piece of bread and spread the dijon mustard and the mayonnaise. Spread the avocado then place the meat on a single layer, then the lettuce and then the cherry tomatoes. Top it of with a skewer and an olive for a better presentation.