1. In pan mix soy sauce, lemon into beef  and bring to boil until meat is tender. About 15-20 minutes
2. Strain, separate the sauce from the meat. set aside
3. In same pan heat the oil and fry the onion rings until it caramelized. set aside
4. Then return the beef in the pan and fry until color turns brown.
5. Pour back the sauce and onion simmer for 3-5 minutes. Add water if need.
6. Serve with steam rice

1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
2. Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
3. Transfer the quinoa to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing, and toss to coat.
4. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor. Just before serving, transfer to a platter and sprinkle feta on top.

1. In a cooking pot or wok, heat oil.
   
2. Sauté garlic and onions.
3. Add chicken turn into slightly brown.
4. Pour the tomato sauce, fish sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes and carrot continue to cook for 10 minutes or until the potatoes are cooked.
6. Add the green, red bell peppers and bay leaf, simmer for an additional minute or two.
7. Salt and pepper to taste. Serve this dish hot with steamed rice.

Procedure

1.  In casserole over medium-high heat add chicken,onion,ginger, pepper corn and fish sauce, simmer for 3-5 mins.
2. Add water and lemon grass then bring to boil, simmer for 10-15 minutes or until chicken are tender.
3. Add chayote simmer for another 3-5 minutes until chayote are cooked.
4. Finally add sili (Finger Peppers)  and cook for another 1 minute.
5. Season with salt and pepper if  required.