Ingredients:

1 kilo bone in beef shank
1 medium head cabbage
2 medium size potato quartered
1 med onion quartered
2 corn on cob cut into serving pcs
2 pcs banana saba cut in halves
1 stalk leeks
1 Tbsp pepper corns
salt/patis
water

Procedure:

Fill pot with water and drop in bone-in beef shanks, corn on cob, pepper corns, onion, white part of the leeks and boil for 2-3 hours in low fire, checking every once in a while and skim the scum.
When beef is fork tender, add in banana saba, potatoes and boil for another 15 minutes or until potatoes are tender.
Add cabbage, the rest of the leeks and salt or patis if you prefer. Adjust seasoning to your own liking.

Serve Hot.

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!!

A comfort food for every filipino especially during the rainy and cold season. Chicken cut ups in a flavorful soup with chili leaves, ginger and papaya, some like using chayote instead, which ever you prefer, but in our house we love using the manibalang or the almost ripe papaya. The broth is so good, kind of sweet soup tinola. Give it try and be the verdict.

Ingredients:

1 kilo chicken cut ups
1 medium unripe papaya
1 thumb size ginger sliced into strips
2 Tbsp chicken powder
1/4 cup patis
1 medium onion chopped
3 cloves garlic
1 cup sili/chili leaves
1 liter water
2 Tbsp vegetable oil

Preparation:

heat casserole and vegetable oil, add chopped ginger, onions until translucent and add garlic.
Add chicken and patis, saute for 3 minutes, set heat to low and cover for 15 minutes mixing from time to time to avoid sticking.
Add water, chicken powder and chayote, cover until chayote is almost cook.
add chilli leaves and adjust seasoning.

Ingredients:

9 pieces corn the native white one
1 package 0r 2 cups crushed chicharon
1/2 cup shrimps or hibe
1 cup sili leaves
1 medium onion sliced
4 cloves garlic chopped
2 medium eggplant sliced
1 L water
salt or fish sauce to taste

Preparation:

Prepare corns by using a cheese grater, i like the texture it's more creamy when cooked.
Wash the remainder of the cob in the water and scraping with the back of knife to take out all starches. Set aside.
In a heated pan add oil and saute onions and garlic until slightly brown, add hibe and the grated corn stir continuously to avoid lumps until the color lightens and consistency is somewhat sticky. Add the corn water, stir well and let boil for 15 minutes. Add the sliced eggplant and cover to cook, stirring occasionally to avoid lumps. When eggplants are cooked add chicharon, sili leaves and add patis, adjust to your taste and boil for another 5 minutes.
Serve Hot