Ingredients:

1/2 kilo pork cut into thin pieces
2 cups togue/ mongo sprouts
1/2 cup carrots strips
1/2 cut green beans cut thinly
1/4 cup singkamas or sweet potato cut into strips
4 Tbsp oyster sauce
4 Tbsp hoisin sauce
1 Tbsp soy sauce
1 tsp ginger powder
1 Tbsp sesame oil
1 medium onion sliced
3 cloves garlic chopped
vegetable oil
salt and pepper to taste

Procedure:

Combine pork, ginger, 3 Tbsp of oyster sauce and 3 Tbsp of hoisin sauce. Mix and set aside for 15 minutes.
In a very hot wok add a little bit of vegetable oil and stir fry marinated pork in small batches until browned and tender. Set aside.
In the same wok, add more oil and saute sliced onion and garlic until fragrant.
Add togue, green beans, carrots, singkamas or sweet potato, mix and stirfry for a minute.
Add remaining oyster sauce,hoisin sauce and sesame oil, Season with pepper and some salt if needed.
Stirfry until crisp.

You may mix pork with the vegetables in the wok before serving or serve pork on top of vegetables.

Ingredients:

1/2 Asuhos fish
1 medium tomato sliced
3 cloves garlic chopped
1 medium onion chopped

1 thumb size ginger sliced
1 can coconut milk
salt and pepper to taste
water
sili haba
sili labuyo
oil

Ingredients:

4 medium size eggplant
4 eggs

For the meat mixture

1/2 kilo ground pork pre-boiled
1 small carrot finely chopped
1 small red bell pepper finely chopped
1 medium onion
3 cloves garlic
1 Tbsp soy sauce
patis and pepper to taste
vegetable oil

Preparation:

Prepare eggplants by grilling them until black in color, you can do this over hot coals or on your stove top.
when eggplants skin are black, immersed in a bowl with cold water and peel off skin. Set aside.

In a hot pan, pour 2 Tbsp of oil and saute chopped onion, garlic until brown.
Add chopped carrots and red bell pepper for a minute.
Add ground pork and soy sauce mixing until lightly brown.
Season with fish sauce and pepper, let boil until cooked and adding more water if needed.
Let cool.

To prepare tortang talong

Heat frying pan with a little oil.
Flatten grilled eggplant, in a bowl scramble one egg, pinch of salt,
lay flattened eggplant in the scrambled egg and finally top with 2 to 3 Tbsp of meat mixture.
Pour on hot pan and fry until edges turn brown, flip to cook the other side.
Repeat process the remaining eggplants.

Serve and Enjoy!!

3/4 kilo pork meat sliced thinly
4 Tbsp calamansi juice
1/4 cup soy sauce
1/2 cup water
3 large onions cut into rings
salt and pepper to taste
oil for frying

Preparation:

In a bowl, combine soy sauce, calamansi juice, pork and pepper, marinate for 20 minutes.
In a frying pan, heat oil and fry sliced onions for 2 minutes and set aside.
In the same pan fry pork slices in batches until browned.
when all pork slices are done, add marinade to pan and let boil for 5 minutes and add pork slices back to the pan, add water and boil until tender.
add fried onions and season with salt and pepper according to your taste.

Serve and Enjoy!!

Ingredients:

1 kilo pork buto-buto
1 large potato cut into wedges
1 large carrots cut into wedges
2 green and red bell pepper cut into wide strips
2 cups canned whole tomatoes, mashed
1 large onion chopped
6 cloves garlic chopped
1 small can liver spread
3 bay leaf
1/4 cup grated cheese
2 tsp chili powder
2 sili labuyo chopped
1 cup water
1 Tbsp tomato paste
2 Tbsp sugar
3 Tbsp vegetable oil
1/4 cup calamansi juice
1/4 cup soy sauce
2 Tbsp sugar


Preparations:

In a bowl, combine calamansi juice, vinegar, soy sauce, sugar, half of the chopped onion, half of the chopped garlic and pepper. mix well and marinate pork buto-buto in this mixture. Set aside on the fridge for 20 minutes or more.
Drain pork and set aside marinade.
Heat pan with oil and fry pork pieces until brown on all sides, set aside.
Fry potatoes and carrots until half cooked.
In the same pan saute rest of chopped onion and garlic until brown.
Add pork and chili powder mixing well.
Pour in the reserved marinade, water, tomato sauce ,tomato paste and bay leaf. Add the fried potato, carrots and bell pepper. Let boil for 20 minutes or until pork is tender.
Then add cheese, liver spread, boil for another minute.
Add chopped sili, season with patis and adjust seasoning according to your taste.
Boil until pork is tender and sauce thickens.

Ingredients:

1 kilo chicken wings

Barbecue Sauce

1/2 cup honey
1/4 cup soy sauce
2 Tbsp yellow mustard
1/2 cup banana ketchup
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
3 Tbsp sugar
1 tsp cayenne pepper
1 Tbsp vegetable oil

Procedure:

For the barbecue sauce:

In a Bowl combine all ingredients for the the barbecue mixing well and taste to adjust according to your taste. set aside.

Wash chicken and pat dry.
Combine chicken with the prepared barbecue sauce and marinate for 3 to 4 hours or overnight in the fridge.
Drain chicken wings and reserve marinade.
add more oil on the barbecue marinade and mix well.
Grill on medium heat basting with marinade until juices run clear.

Serve and Enjoy!!!