Ingredients:

1 kilo halaan
3 cloves garlic crushed
1 medium onion chopped
1 thumb size ginger cut into strips
water
patis or salt to taste
pepper
2 Tbsp oil

Preparation:

Clean halaan by submerging into water for 15 minutes and remove dirt attached to it.
Heat oil in a medium pot and saute ginger, onion and garlic until fragrant, add patis and mixing well.
Drain halaan and add them into the pot, mix for 3 minutes and add enough water, Let boil until halaan shells pop open.
Add pepper and adjust seasoning according to your taste.
You may also add some chopped celery leaves or leaks for color and taste.

Serve and enjoy!!!!

Ingredients:

1 medium size bangus
2 eggplants sliced diagonally
1 medium onion
3 cloves garlic
1/2 kilo ripe guavas peeled and sliced thinly
1 stalk kangkong leaves
1 medium tomato sliced
water
2 pcs. siling haba
salt or patis to taste
2 Tbsp oil

Preparation:

Clean and slice bangus fish into serving pieces.
heat pot and pour oil, add onions, garlic and ginger, saute until fragrant. Add in the tomatoes.
Add sliced guava, mixed and mashed guava for at least 5 minutes.
Pour enough water and let boil for another 15 minutes.
Add in the bangus fish until meat color turns white.
Add in the sliced eggplants or any vegetables you like.
Add patis to taste.
Put kangkong leaves and siling haba into the pot and boil until vegetables are all cooked.
Adjust seasonings.

Serve and Enjoy!!

Ingredients:

20 pcs green finger chilies
6 lumpia wrapper or wonton wrapper
20 thin sticks of cheese
oil for frying

Preparation:

Prepare lumpia wrappers by cutting each lumpia into 4 equal parts.
Cut open each finger chilies by cutting a vertical slit and a horizontal cut near the stem.
Scrape off the seed and the white lining.
Stuff each chilies with cheese and wrap each pieces with lumpia wrapper.
Deep fry until golden brown.

Serve with cold beer.

Enjoy...

Ingredients:

4 cups shredded Ubod (coconut palm hearts)
2 cups camote cut into strips
1 1/2 cup carrots cut into strips
1 1/2 cup green beans thinly sliced
1/2 cup shrimps shelled
1/2 kilo chicken breast cut into cubes
3 squares firm tofu cut into cubes
1 large onion chopped
4 cloves garlic chopped
patis or salt to taste
2 Tbsp chicken powder
pepper
20 lumpia wrapper

For The Sauce

3 cups water
vegetable drippings
1/2 cup cornstarch
1 cup sugar
1 tsp iodized salt
1 Tbsp soy sauce
3 Tbsp fresh garlic chopped finely
1/2 cup ground peanuts

Procedure:

In a large pan, saute onion and garlic until fragrant,
Add in chicken until color changes, add in tofu and shrimp until color turns pink.
Add ubod to the pan and stirfry for a minute. Add water and boil until half cooked.
Add sliced carrots, green beans and chicken powder to the mixture and let boil until ubod and vegetables are tender.
Season with patis and pepper according to your taste.
Transfer cooked ubod mixture into a sieve and let drain, setting aside the drippings.

Make the Sauce:

Combine all ingrdients for the sauce in a pot.
Let the misture boil in low heat, mixing from time to time until sauce thickens.

Assemble lumpia individualy adding lettuce leaf or mustard leaf in each roll.
Pour sauce over lumpia, sprinkle ground peanut on top.

Serve and enjoy

Ingredients:

1 kilo pancit canton
1/4 kilo pork
1/4 kilo chicken breast
1 cup sliced squid balls
1 medium carrot sliced
1 medium red bell pepper
1/4 kilo chicharo
1 head cabbage sliced
1/4 cup soy sauce
1 cup oyster sauce
atchuete powder
4 cloves garlic chopped
1 medium onion diced
3 Tbsp chicken powder
pepper
patis or salt to taste

Procedure:

Boil chicken and pork until tender, sliced pork into cubes and shred chicken. Set aside stock.
In a Hot wok saute onion and garlic until fragrant, add sliced squid balls and saute for another minute.
Add pork, shredded chicken, add patis, a little soy sauce, a little oyster sauce and add vegetables according to their firmness and stirfry until half cooked. Transfer vegetables in a bowl leaving drippings in the wok. Set aside vegetables.
In the same wok, add pork and chicken stock, rest of soy sauce and rest of oyster sauce, chicken powder, some pepper to taste and add anatto powder until right color is achieved. Bring to a boil.
When boiling add canton noodles and stirfry until all liquid is absorbed and noodles are cooked.
Add in the half of cooked vegetables and adjust seasoning according to your likeness, mixing well until well blended.
Transfer to a serving dish and top with rest of vegetables.

Serve with calamansi
and
enjoy...