Ingredients :

· 1/2 lb. pork, thinly sliced (optional)
· 1 tbsp. vegetable oil
· 3 cloves garlic, minced
· 1 onion, chopped
· 1 carrot, thinly strips
· 1 red bell pepper, thinly strips
· 1 green bell pepper, thinly strips
· 2 tbsp. soy sauce
· 2 tbsp. Worcestershire sauce (optional)
· salt and pepper, to taste
· 1/2 to 1 lb. togue (bean sprouts)
· 1/2 cup water (or broth)
· chopped green onions, for garnishing

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork (if using) until it turns slightly brown.
2. Add garlic and onions; sauté for a few minutes until onions are soft and translucent.
3. Add in carrot, bell peppers and season with soy sauce, Worcestershire sauce (if using), salt and pepper. Stir-fry until well blended for about a minute or two.
4. Add water (or broth) and togue (bean sprouts), cook for a few minutes. Correct the seasonings. Be sure not to overcook the bean sprouts it should be crispy. Immediately remove from heat. Gently stir to blend.
5. Transfer to a serving dish and serve. Garnish with chopped green onions (if using) and serve.

Ingredients :

· 1 lb. chicken, cut into serving pieces
or any choice cuts of your liking like thighs, drumsticks or wings)
· 1 thumb-sized fresh ginger root, cut into strips
· 2 cloves garlic, crushed
· 1 onion, chopped
· 2 tbsp. patis (fish sauce)
· salt, to taste
· 4 to 5 cups water (or rice water – 2nd washing)
· 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
· 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach · vegetable oil

Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Ingredients :

· 1/2 lb. beef tenderloin, cubed
· salt and pepper, to taste
· 3 tbsp. vegetable oil
· 3 cloves garlic, crushed
· 1 small carrot, thinly sliced
· 1 small green bell pepper, thinly sliced
· 1 cup bean sprouts
· soy sauce, to taste

Cooking Procedures :

1. In a small bowl, marinate beef in salt and pepper. Refrigerate for 25 minutes.
2. Heat oil in a skillet over medium heat. Stir-fry beef cubes until slightly brown for about 6 to 8 minutes. Add garlic until fragrant.
3. Stir in carrot and green bell pepper. Cook for few minutes. Season with soy sauce, salt and pepper.
4. Add in bean sprouts. Gently stir to blend and cook for a few minutes. Do not overcook. Correct seasonings. Vegetables should be crisp and tender.
5. Remove from heat. Transfer to a serving platter. Serve hot.

Ingredients :

· 1 whole butternut squash, pared, seeded and sliced
· 1 tbsp. vegetable oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 2 cups water
· patis (fish sauce), salt and pepper, to taste
· chopped green onions, for garnishing (optional)

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add squash slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until squash is tender (or mushy, if you like. Like what I always do).
5. Correct the seasonings according to your style and liking.
6. Remove from heat. Transfer to a serving dish. Garnish with green onions (if using) and serve.

Ingredients :

· 1 lb. fresh spinach
· 2 tbsp. soy sauce (light or dark)
· 1 tbsp. sugar
· 2 tbsp. vinegar
· 1/4 cup walnuts

Cooking Procedures :

1. Wash spinach and remove large stems.
2. Blanch in boiling salted water for 2-3 minutes. Rinse under cold water immediately to stop cooking.
3. Squeeze out all water and arrange in a serving dish.
4. Combine all the remaining ingredients in blender.
5. Pour blend vinaigrette over spinach and toss.

Ingredients :

· 1 lb. lean pork
· 2 tbsp. all-purpose flour
· 1/4 tsp. salt
· 1/4 tsp. pepper
· 2 tbsp. vegetable oil
· 1 onion, coarsely chopped
· 1 cup apple juice (or water)
· 2 tsp. Dijon mustard
· 2 tsp. vinegar
· 1/2 tsp. dried thyme
· 4 cloves garlic, halved
· 2 carrots, cut in (5 cm) pieces
· 2 apples, peeled and quartered
· 5 small potatoes, quartered · 1 cup frozen peas

Cooking Procedures :

1. Cut pork into 1 inch cubes. In a bag, combine flour, salt and pepper. Add pork and shake to coat. Set aside.
2. In a large skillet, heat half of the oil over low heat. Cook onion for 5 minutes and transfer to a clean bowl.
3. Heat remaining oil over medium-high heat. Cook pork in batches until browned all over, adding more oil if needed. Add to bowl.
4. Pour apple juice into the skillet. Bring to boil, scraping up brown bits from bottom of the pan. Stir in mustard, vinegar and thyme. Return pork and onion to skillet. Add garlic, carrots and apples. Cover and bring to a boil. Reduce heat and cook for 15 minutes while stirring occasionally.
5. Add potatoes and cook for another 15 to 20 minutes or until meat and vegetables are tender. Stir in peas and cook for another 5 minutes.
6. Remove from heat. Transfer to a serving dish. Serve hot.

Ingredients :

· 1 tbsp. vegetable oil
· 1 lb. lean ground beef
· 2 onions, finely chopped
· 4 cloves garlic, minced
· 2 tsp. paprika
· 1 tsp. salt (optional)
· 1/2 tsp. cracked black peppercorns
· 2 tbsp. all-purpose flour
· 1 cup condensed beef broth (undiluted)
· 2 tbsp. tomato paste
· 1 can (540 mL) cream-style corn
· 4 cups mashed potatoes, seasoned with 1 tbsp. butter, 1/2 tsp. salt (optional) and 1/4 tsp. pepper
· 1/4 cup shredded Cheddar cheese

Cooking Procedures :

1. In a skillet, heat oil over medium-high heat. Add beef and cook, breaking up with into small pieces, until meat is no longer pink and becomes slightly brown in color. Using a slotted spoon, transfer to slow cooker stoneware. Drain off liquids.
2. Reduce heat to medium. Add onions to pan and cook until softened. Add garlic, paprika, salt (if using) and pepper, stirring for a minute. Sprinkle flour over and stir for another minute. Add beef broth and tomato paste, stir to combine and cook, stirring until thickened.
3. Transfer mixture to slow cooker stoneware. Spread corn evenly over mixture and top with mashed potatoes. Sprinkle cheese on top, cover and cook on Low for 4 to 6 hours or on High for 3 to 4 hours, until hot and bubbly.
4. Transfer to a serving dish and serve.

Ingredients :

· 2 to 4 pieces chayote squash, pared, seeded and sliced
· 1 tbsp. vegetable oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 1 tbsp. patis (fish sauce)
· salt and pepper, to taste · water

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add chayote slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until chayote is tender.
5. Correct the seasonings according to your style and liking.
6. Remove from heat. Transfer to a serving dish. Serve hot.

Ingredients :

· 1 tbsp. vegetable oil
· 2 lbs. round steak (or “simmering” steak)
· 2 medium onions, finely chopped
· 1/4 cup thinly sliced carrots
· 1/4 cup thinly sliced stalk of celery
· 1/2 tsp. salt
· 1/4 tsp. pepper
· 2 tbsp. all-purpose flour
· 1 can (796 mL) plum tomatoes, drained and chopped, 1/2 cup juice reserved
· 1 tbsp. Worcestershire sauce · 1 bay leaf

Cooking Procedures :

1. In a skillet, heat oil over medium-high heat. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware.
2. Reduce heat to medium-low. Add onions, carrots, celery, salt and pepper to pan. Cover and cook until vegetables are softened for about 8 minutes. Sprinkle flour over cooked vegetables, stirring and cook for a minute.
3. Add tomatoes, reserved juice and Worcestershire sauce. Bring to a boil, stirring occasionally until slightly thickened. Add in bay leaf.
4. Pour tomato mixture over steak and cook on Low for 8 to 10 hours or on High for 4 to 5 hours or until meat is tender. Discard bay leaf.
5. Transfer to a serving dish. Serve hot.

Ingredients :

· 1 head repolyo (cabbage)
· 2 tbsp. oil
· 1/2 lb. pork, sliced
· 3 cloves garlic, minced
· 1 onion, sliced
· 2 tomatoes, chopped
· 1/4 cup shrimps, shelled and deveined (optional)
· 1 cup vegetable broth (or water)
· salt and pepper, to taste

Cooking Procedures :

1. Wash cabbage well. Drain and sliced. Set aside.
2. In a pan, heat oil. Stir-fry pork for about 3-5 minutes or until the color is no longer pink.
3. Add garlic, onions and tomatoes. Sauté for a few minutes until it becomes soft and wilted.
4. Add shrimps (if using) and cook for another minute.
5. Pour in broth or water. Season to taste.
6. Bring to boil and then simmer. Add sliced cabbage and stir for a few minutes or until cabbage is crisp-tender (being careful not to over cook it).
7. Correct the seasoning. Remove from heat and serve.