1. Heat a casserolle over medium heat add pork, soy sauce, lemon juiced and water. Boil till meat is tender.
2. Remove the sauce and meat from skillet and set aside, add oil and cook potato and set aside.
3. In same casserole sauté garlic and onion until fragrant. Add the pork  browning each side of meat.
4. Pour back the sauce, tomato sauce and carrot simmer for 10 minutes. Add bell pepper and potato and simmer for another 5 minutes. Serve with rice.

Procedure

1. In a pot heat cooking oil and sauté garlic, onions, and tomatoes
2. Add pork and cook until the color turns light brown.
3. Add fish sauce, whole pepper corn, and tomato sauce. Stir.
4. Add water and let boil. Simmer until pork is tender (about 35 minutes).
5. Put-in potato, plantain, and baked beans. Cook for 8 minutes.
6. Add cabbage and long green beans. Simmer for 5 minutes.
7. Add bok choy. Cover and turn off the heat.
8. Let the bok choy cook by residual heat (about 5 minutes).
9. Ready serve.

Procedure

1. In a pot, heat cooking oil and saute garlic, onion. Then add the pork, liver, hotdogs, tomato sauce, bell pepper, paprika, patis and the stock.
2. Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
3. Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
4. Salt and pepper to taste.
5. Serve hot with steam rice.

Procedure

1. Preheat half of the grill to high heat, and the other half to more moderate heat.
   
2. Cut the eggplant into rounds.  Salt the slices liberally, and place them on paper towels to drain the liquid.
3. Wipe the excess liquid and salt off of the eggplant; brush with olive oil.  Season both sides with salt and pepper.  Grill the eggplant on the hot side of the grill for 1-2 minutes per side, or until grill marks are formed and the eggplant is softened, but not falling apart. Reserve.
4. Prep Ricotta Cheese Mixture: Add basil, oregano, and several cloves of roasted garlic to the cheese.  Add a small handful of smoked mozzarella as well as 1-2 tablespoons of the pecorino Romano.  Stir, and taste.  Add salt, pepper, and more cheese if necessary.  If you like smoky flavors, feel free to add more mozzarella; likewise, if you like things garlicky add more garlic.  When you are happy with the mixture, add the egg, stirring to combine.
5. To Assemble: Begin with a layer of tomato sauce in the bottom of the pans, followed with a layer of eggplant, then ricotta cheese, and crumbled sausage.  Repeat, layering in this manner until the eggplant is gone!  The top layer should be sauce followed by more grated smoked mozzarella and a little pecorino Romano.  Drizzle some olive oil over top to encourage browning.
6. Cover the pan with foil and place on the moderate heat side of the grill to cook.  If your grill has a thermostat it should read about 350- just like an oven.  Cook covered for about 30 minutes.  Check the lasagna at this point to see if it is bubbling at the sides.  When it has begun to bubble, remove foil to encourage the cheese to brown.  Our grill has a rotisserie burner; we light it at this time and it helps to brown the cheese.  If your lasagnas won’t brown, remove from the grill and place under the broiler in the oven until the cheese is brown and crusty.
7. Allow to rest and then unmold the spring form pan to reveal the lasagna. Garnish with additional basil, cheese, and hot pepper flakes.

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.

1. Heat a casserolle over medium heat add chicken, soy sauce, lemon juiced and water. Boil till meat is tender.
2. Remove the sauce and meat from skillet and set aside, add oil and cook potato and set aside.
3. In same casserole sauté garlic and onion until fragrant. Add the chicken  browning each side of meat.
4. Pour back the sauce, tomato sauce and carrot simmer for 5 minutes. Add bell pepper and potato and simmer for another 5 minutes. Serve with rice.