Ajuangs Kitchen

Arrange the ribs in a  baking dish and season with salt and pepper, to taste. 


In a small bowl, combine 2/3 cup brown sugar, 1 tsp paprika,a of pinch cinnamon, nutmeg and ginger, 1/2 teaspoon garlic powder, 11 tbs white vinegar, 1/2 teaspoon thyme, 1/3 cup ketchup, 1/3 cup barbeque sauce, 1 tbs mustard, 1 tablespoon Worcestershire sauce and stir to incorporate. Spread on both sides of the ribs.


Cover with aluminum foil and roast until cooked through and tender, about 3 hours at 150 degrees Celsius. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

Mix together 1 tablespoon of salt, sugar, oregano, 1 teaspoon of black, white and cayenne pepper. Rub the mixture over tenderloins to coat. In an oven-proof skillet, heat 2 tablespoons of the oil over medium heat. When hot, add the pork loins and sear on all sides until just golden, about 2 to 3 minutes each side. 



Transfer to the oven and bake at 200 degrees C for about 20 to 25 minutes. Remove the skillet from the oven and transfer the roasts to a cutting board. Loosely cover with aluminum foil and let rest 10 minutes. 
Put the skillet with the pork juices back on medium heat and add olive oil, 1 onion and 2 cloves of  grated garlic, saute and add pineapples, cook until the pineapples brown. Add hot sauce, salt and pepper to taste.

Slice the pork and arrange on a serving platter, serve with the pineapples.

This recipe is adopted from Sunny Andersen's butterfly chicken. Brown your chicken in a pan of hot olive oil then place in an oven for 30 min.


To make the glaze place three tablespoons of butter in a pan, add grated onions, grated garlic, cinnamon, nutmeg, ginger, 1 teaspoon hot sauce, 1 tablespoon mustard,  2 teaspoons apple cider vinager and 1/4 cup of brown sugar and stir till the sugar melts, add salt and pepper to taste.


Take the chicken out of the oven after the 30 minutes are up and spread the glaze over the chicken. Place back in the oven for 10 minutes then let sit for about 10 minutes before serving. The result is divine.

This is a new meatballs recipe that i saw on some show and i thought I'd give it a try. The idea is to slow cook the meatballs in sauce to ensure that it gets a lot of flavor. It takes longer than my regular recipe but is a lot less work. The first thing to do is in a bowl place chopped bread, ground beef, cayenne pepper, thyme (use as many herbs as you like), Parmesan cheese, salt and pepper. Mix and make the mixture into round balls (i made mine smaller than usual so that they could cook for a shorter time). 
In a pot place pealed diced tomatoes, onions, green peppers, garlic, Parmesan cheese, tomato paste, salt and pepper and turn on heat. I used canned tomatoes to save time, but if you have the time, using fresh tomatoes is always a better option, just place ripe tomatoes in boiling water and let sit covered for about an hr or until the peels come of easily. Place the meatballs in the mixture and let simmer for about an hour and a half to two hours. Monitor to ensure that all the liquid does not dry, add hot water if necessary.
To make spaghetti, simple boil in salted water for around 10 minutes or until soft, drain, run through cold water to keep from sticking, add butter, serve.