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...