Banquet Food
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Take a tour of our community cookbook! We gathered recipes from the AAWC family, including a 2020 Scholar. Watching all these cooking videos is making me hungry! Looking forward to trying these recipes. |
A P P E T I Z E R S
Summer RollsBy: Liz Featherman, AAWC President
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Salt & Pepper TofuBy: Liz Featherman, AAWC President
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Sour Green Mango with
By: Sarun S. Chan, Executive Director, Cambodian Association of Greater Philadelphia
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E N T R E E S
Steamed FishBy: Grace Kong, AAWC Board of Directors
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Stir Fried Bok ChoyBy: Liz Featherman, AAWC President
Braised Beef ChuckBy: Susanna Foo, AAWC Advisory Board
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General Tso's ChickenBy: Liz Featherman, AAWC President
Fried Rice with
By: Liz Featherman, AAWC President
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Pork AdoboBy: Vicky Faye Aquino, AAWC Board of Directors
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Prep Time: 10 minutes
Cook Time: 1 hour Servings: 4 people Ingredients: 2 lbs pork belly 2 tablespoons garlic minced or crushed 5 pieces of dried bay leaves 1/2 cup vinegar 1/2 cup soy sauce 1 tablespoon peppercorn 2 cups of water Salt to taste |
Instructions:
1. Combine the pork belly, soy sauce, and garlic then marinate for at least 1 hour
2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
3. Pour remaining marinade.
4. Add water, whole peppercorn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
5. Put-in the vinegar and simmer for 12 to 15 minutes
6. Add salt to taste
1. Combine the pork belly, soy sauce, and garlic then marinate for at least 1 hour
2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
3. Pour remaining marinade.
4. Add water, whole peppercorn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
5. Put-in the vinegar and simmer for 12 to 15 minutes
6. Add salt to taste
D E S S E R T S
Black Rice PuddingBy: Stephenie Yeung, AAWC Board of Directors
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Deep Fried MilkBy: Stephenie Yeung, AAWC Board of Directors
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