Pho

Ingredients

• 4 pounds bone-in beef shank

• 1 onion

• 5 slices fresh ginger root

• 1 pod star anise, whole

• 1 teaspoon salt

• 2 1/2 tablespoons fish sauce

• 1 (8 ounce) package dried rice noodles

• 1/2 pound cooked beef sirloin, thinly sliced

• 3 green onions, chopped

• 1 1/2 cups fresh bean sprouts

• 6 sprigs cilantro

Directions

• Prep
  30 m
• Cook
  4 h 30 m
• Ready In
  5 h

1. In a large pot over medium heat, bring beef shank and 3 quarts water to a boil. Skim off foam. Reduce heat, cover and simmer 4 hours.
2. Preheat oven broiler. Place unpeeled whole onion under broiler until soft. Remove and peel.
3. Stir onion, ginger, anise, salt and fish sauce into beef mixture.
4. Bring a large pot of lightly salted water to a boil. Add rice noodles and cook for 8 to 10 minutes or until al dente; drain.
5. Divide noodles into three serving bowls. Place cooked sirloin on top of pasta in bowls. Sprinkle green onions, bean sprouts and cilantro evenly in bowls. Strain beef broth and divide evenly between serving bowls, pouring over assembled ingredients. Serve at once.

Indonesian Satay

Ingredient

• 3 tablespoons soy sauce

• 3 tablespoons tomato sauce

• 1 tablespoon peanut oil

• 2 cloves garlic, peeled and minced

• 1 pinch ground black pepper

• 1 pinch ground cumin

• 6 skinless, boneless chicken breast halves - cubed

• 1 tablespoon vegetable oil

• 1/4 cup minced onion

• 1 clove garlic, peeled and minced

• 1 cup water

• 1/2 cup chunky peanut butter

• 2 tablespoons soy sauce

• 2 tablespoons white sugar

• 1 tablespoon lemon juice

• skewers

Directions

• Prep
  25 m
• Cook
  20 m
• Ready In
  1 h

1. In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
2. Preheat the grill for high heat.
3. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Spicy Chicken and Hominy Mexican Soup

Ingredients

• 1 tablespoon olive oil
• 2 chicken breasts, cut into 1-inch pieces
• 1 small onion, chopped
• 2 chipotle peppers in adobo sauce, seeded and diced
• 2 cloves garlic, minced
• 1 pinch garlic salt, or to taste
• 1 (32 ounce) can enchilada sauce
• 2 (16 ounce) cans hominy
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups water
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1/4 cup chopped cilantro

Directions

• Prep
  20 m
• Cook
  50 m
• Ready In
  1 h 10 m

1. Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
2. Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

Indonesian Beef Rendang

Ingredients
Serves: 8 

• 4 fresh banana peppers, seeded and chopped
• 4 shallots, chopped
• 5 cloves garlic, chopped
• 2 tablespoon salt
• 1 teaspoon chilli powder
• 1 tablespoon vegetable oil
• 1 kg beef tenderloin, cut into 5 x 2.5 cm cubes
• 2 cm galangal, thinly sliced
• 3 stalks lemongrass, chopped
• 6 lime leaves
• 1 teaspoon ground turmeric
• 3 cans coconut milk

Directions
Prep:20min › Cook:3hr30min › Ready in:3hr50min

1. Place the banana peppers, shallots, garlic, salt, and chilli powder with vegetable oil in a blender, and pulse until the mixture is a paste.
2. Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings,stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes.
3. Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.