from US

2 tablespoons vegetable oil
1 large onion, chopped
pinch of cumin seed
2 cardamom seeds
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1 teaspoon each fresh ginger and garlic
1 small fresh tomato, sliced
1 teaspoon black papper
1/2 pound fresh spinach, chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves
Paneer

Heat oil in saucepan and saute chopped onion until light brown. Add
cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic, sliced tomato and black pepper and saute about 30 seconds. Add chopped spinach and saute, stirring until it begins to change color. When it goes dark green, it means it is about half cooked and still remains crunchy.

Add salt, cumin, turmeric, coriander powder and garam masala. Mix well with spinach while it is sauteeing. Add cream, tomato puree, cilantro and cubes of cheese (paneer). Cook it well, stirring so it doesn't scorch. When cream boils, cook another 1 1/2 minutes over high heat. Serves 4.

from US

1 gallon lard for frying (manteca)
5 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
6 bay leaves
2 tablespoons kosher salt
1 1/2 teaspoons coarse ground black pepper
2 large onions, quartered
3 whole garlic cloves
1 large orange, halved


1. Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.

2. Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.

from Philippines

Recipe courtesy wuzzle.org

Serves 4

2 Pounds Pork -- cubed
1 Large Onion -- chopped
5 Cloves Garlic -- minced
1 Tablespoon Ginger Root -- chopped
1 Teaspoon Turmeric
1/2 Teaspoon Red Pepper
2 Tablespoons Olive Oil
1 Teaspoon Sesame Oil
1 Can Stewed Tomatoes -- chopped
1 Stalk Lemon Grass -- chopped
1 Tablespoon Fish Sauce
2 Cups Rice -- cooked

Place onion, garlic, ginger root, turmeric and red pepper in blender and a drop of olive oil (just enough to moisten). Cover and blend until smooth, 1 minutes. Heat oil in dutch oven, then pour blender mixture into oil (may spatter a bit). Cover and simmer for 15 minutes. Add remaining ingredients, boil. Reduce heat, cover & simmer 1 1/2 hours. Serve over rice.

from Philippines

1 can fish (such as tuna)
1 big onion
1 lime
1/2 coconut, grated
chili paste
1 tomato
salt to taste

1. Mix chopped onion, lime, chili and salt

2. Add fish, grated coconut and tomato and blend