Thai Tom Yum

Smoked Garlic Pork Belly

Sapporo Extra

Bottled Budweiser Beer

Arte Sartori Family

Sapporo

Stella

White Monda Wine

SAKE

SOJU

Long Island Tea

Seoul Classic Martini

Red Wine

Draft Beer

Red Sangria

Blue Teremana Lagoon

Flavored with Strawberry, Peach, Passion Fruit, Watermelon, Mango, Coconut, Lychee

Classic Flavored Mojito

Pina Coconut Painkiller Purée, Pineapple Juice, Orange Juice

Don Q Pineapple

Budweiser

Guinness

Classic Martini

Hennessy, Triple Sec, Sour Mix, Strawberry Purée

Strawberry Hennessy

Virgin Strawberry Daiquiri

Virgin Piña Colada

In a large pot, add 4 cups of water and bring to a boil.

Prepare the Broth

Crush the lemongrass stalks and galangal, then add them to the boiling water along with the kaffir lime leaves. Let it simmer for about 5 minutes to release the flavors.

Add Aromatics

Stir in the fish sauce and Thai chili paste (Nam Prik Pao) to the pot.

Include Seasoning

Add the chopped mushrooms to the broth and simmer for another 5 minutes.

Add Mushrooms

Add the peeled and deveined shrimp to the pot and cook until they turn pink, about 3-5 minutes.

Add Shrimp

Add the chopped tomatoes and cook for an additional 2 minutes.

Incorporate Tomatoes

Stir in the chopped cilantro and sliced bird's eye chili just before serving.

Finish with Fresh Ingredients

Just before serving, squeeze the juice of one lime into the soup and sprinkle with chili flakes to taste.

Add Lime Juice and Chili Flakes

Ladle the soup into bowls and serve immediately.

Serve Hot

Water

Lemongrass stalks

Kaffir lime leaves

Galangal (or ginger)

Fish sauce

Thai chili paste (Nam Prik Pao)

Mushrooms (straw or button)

Shrimp (peeled and deveined)

Tomatoes (chopped)

Cilantro (chopped)

Thai bird's eye chili (sliced)

Lime (juiced)

Chili flakes

Prepare the Garlic

In a bowl, combine the chopped garlic, soy sauce, brown sugar, apple cider vinegar, black pepper, smoked paprika, and salt. Mix well until the sugar is dissolved.

Mix the Marinade

Place the pork belly in a large resealable plastic bag or a shallow dish.

Prepare the Pork Belly

Pour the marinade over the pork belly, ensuring it is well coated. Seal the bag or cover the dish.

Add Marinade

Refrigerate for at least 6 hours, but preferably overnight to allow the flavors to penetrate.

Marinate

Soak the wood chips in water for at least 30 minutes before smoking.

Prepare the Smoker

Preheat the Smoker

Remove the pork belly from the marinade and let excess liquid drip off. Place the pork belly directly on the smoker grates.

Add Pork Belly to Smoker

Add the soaked wood chips to the smoker according to your smoker's instructions.

Add Wood Chips

Smoke the pork belly for about 4 to 5 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender.

Smoke the Pork Belly

Once smoked, remove the pork belly from the smoker and let it rest for at least 30 minutes before slicing.

Rest the Pork Belly

Slice the pork belly into thick pieces and serve warm. Enjoy your smoked garlic pork belly!

Slice and Serve

Garlic cloves

Soy sauce

Brown sugar

Apple cider vinegar

Black pepper

Smoked paprika

Salt

Pork belly

Wood chips (hickory or apple)

Prepare all vegetables by chopping the green onions, slicing the carrots, bell pepper, and mushrooms. Set aside.

Chop and Slice Vegetables

Dice the chicken breast into bite-sized pieces and set aside.

Prepare Chicken

In a large skillet or wok, heat sesame oil over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes.

Cook Chicken

Add the chopped vegetables (green onions, carrots, bell pepper, and mushrooms) to the skillet. Stir-fry for another 5 minutes until the vegetables are tender-crisp.

Add Vegetables

Pour in the Sapporo beer, soy sauce, and mirin. Stir well to combine and let simmer for an additional 3-5 minutes, allowing the flavors to meld.

Add Sauces

Serve the stir-fried chicken and vegetables in bowls. Garnish with sesame seeds and chopped cilantro on top.

Plate the Dish

Sapporo Beer

Soy Sauce

Mirin

Sesame Oil

Green Onions

Carrots

Bell Pepper

Mushrooms

Chicken Breast

Sesame Seeds

Cilantro

In a large mash tun, heat 100 liters of water to around 65°C (149°F). Add 20 kg of barley malt and 10 kg of rice. Stir well and maintain the temperature for 1 hour.

Prepare the Mash

After 1 hour of mashing, drain the liquid (wort) from the mash tun. Rinse the grains with an additional 20 liters of hot water to extract as much sugar as possible.

Lautering

Transfer the wort to a boiling kettle and bring to a boil. Add 0.5 kg of hops and boil for 60 minutes. This will impart bitterness and aroma to the beer.

Boiling the Wort

After boiling, cool the wort down to about 20°C (68°F) as quickly as possible using a wort chiller or an ice bath.

Cooling the Wort

Transfer the cooled wort to a fermentation vessel. Add 0.1 kg of yeast and seal the vessel with an airlock. Allow fermentation to occur for about 1-2 weeks at room temperature.

Fermentation

Once fermentation is complete, prepare about 0.5 kg of priming sugar by dissolving it in a small amount of boiling water. Let it cool.

Prepare for Bottling

Siphon the beer from the fermentation vessel into the clean bottles, leaving about an inch of headspace. Add a measured amount of the priming sugar solution to each bottle.

Bottling

Cap each bottle securely with a cap to ensure no air can enter. This will help carbonate the beer.

Capping the Bottles

Store the bottles in a cool, dark place for 1-2 weeks to allow carbonation to develop.

Conditioning

After conditioning, chill the bottles in the refrigerator for at least 24 hours before serving. Enjoy your homemade Budweiser beer!

Chill and Enjoy

Barley malt

Rice

Hops

Yeast

Priming sugar

Bottles

Caps

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Add the olive oil. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms.

Mixing the Dough

Transfer the dough to a floured surface. Knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Kneading the Dough

In a medium bowl, mix the ricotta cheese, Parmesan cheese, chopped fresh spinach, nutmeg, and season with salt and pepper. Combine until well mixed.

Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the canned crushed tomatoes and bring to a simmer. Add fresh basil, and season with salt and black pepper to taste. Simmer for about 15-20 minutes.

Making the Sauce

Roll out the rested pasta dough using a pasta machine or rolling pin to your desired thickness. Cut into squares or circles. Place approximately 1 tablespoon of filling in the center of each piece. Fold over and seal the edges with a fork.

Rolling and Filling the Pasta

Bring a large pot of salted water to a boil. Carefully add the filled pasta and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Cooking the Pasta

Serve the cooked pasta with the warm tomato basil sauce poured over the top. Garnish with additional Parmesan cheese if desired.

Serving

All-purpose flour

Eggs

Olive oil

Ricotta cheese

Parmesan cheese

Fresh spinach

Nutmeg

Salt and pepper

Garlic, minced

Canned crushed tomatoes

Basil leaves, fresh

Bring a large pot of water to a boil. Add the Sapporo-style ramen noodles and cook according to the package instructions until they are al dente. Drain the noodles and set aside.

Cook the Noodles

In a large pot, combine the chicken broth, pork bones, and water. Bring to a simmer over medium heat and cook for 2 hours to extract flavors from the bones.

After 2 hours, add soy sauce, miso paste, ginger, garlic, and scallions to the pot. Stir well to combine and simmer for an additional 30 minutes.

Add Flavorings

Remove the pork bones from the broth and discard. Stir in sesame oil for added flavor.

Finish the Broth

In a bowl, place a serving of cooked noodles. Ladle the hot broth over the noodles until fully submerged.

Assemble the Ramen

Top the ramen with sliced chashu pork, soft-boiled eggs, nori strips, bamboo shoots, and corn kernels. Garnish with additional scallions if desired.

Add Toppings

Sapporo-style ramen noodles

Chicken broth

Pork bones

Miso paste

Ginger, minced

Scallions, chopped

Sesame oil

Chashu pork (braised pork belly), sliced

Soft-boiled eggs

Nori (seaweed), cut into strips

Bamboo shoots, sliced

Corn kernels

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter or lining it with parchment paper.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In a small saucepan, melt the unsalted butter over low heat. Allow it to cool slightly before adding it to the mixture.

Melt Butter

In a separate bowl, beat the eggs, then add the melted butter, vanilla extract, and milk. Mix until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Mix Wet and Dry Ingredients

In a medium bowl, combine the cream cheese, powdered sugar, lemon juice, and lemon zest. Beat with a hand mixer until smooth and creamy.

Make Cream Cheese Filling

Pour half of the batter into the prepared baking pan, spreading it evenly. Spoon the cream cheese filling over the batter, then top with the remaining batter.