Ingredients :

· 1 lb. ground pork
· 1 cup chopped shrimps
· 1/4 cup finely chopped onions
· 1/2 cup finely chopped carrots
· 2 whole eggs
· 3 tbsp. soy sauce
· 3 dashes of sesame oil
· salt and pepper, to taste

· lumpia wrapper
· vegetable oil, for frying

Cooking Procedures :

1. In a bowl, combine all ingredients. Mix until well blended.
2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

Ingredients :

· 4 oz. fresh broccoli
· 1 medium yellow onions
· 1 red or green pepper
· 1 can whole button mushrooms

· 1/2 cup water
· 1/2 tbsp. cornstarch
· 2 tbsp. dry sherry
· 2 tbsp. cider vinegar
· 2 tbsp. hoi sin sauce
· 2 tsp. soy sauce
· 1 tsp. instant chicken bouillon granules

· 2 lb. chicken
· 1/4 cup cornstarch
· 2 cup vegetable oil, for frying
· 1 tsp. grated pared fresh gingerroot

Cooking Procedures :

1. Wash broccoli and cut into 1 inch pieces. Peel and chop onions. Remove seeds from pepper and chop coarsely. Drain mushrooms.
2. In a bowl, combine water, cornstarch, sherry, cider vinegar, hoi sin sauce, soy sauce and chicken bouillon. Stir to blend well. Set aside.
3. Rinse chicken and cut into serving-size pieces. Put 1/4 cup cornstarch into chicken and coat each pieces.
4. Heat vegetable oil in a wok (or a large heavy-bottom skillet) over high heat. Add chicken pieces, one at a time, to hot oil (cook pieces only in batches to avoid heat temperature to go down). Cook until golden and completely done for about 5 minutes. Drain on paper towels. Repeat with remaining chicken. Set aside and keep warm.
5. Drain off oil from the pan and leave only about 2 tbsp. to the wok. Add ginger and stir-fry over medium heat for 1 minute. Increase heat to medium-high and then add onion, stir-frying for another minute. Add broccoli, pepper and mushrooms. Stir-fry for 2 minutes.
6. Pour the liquid mixture to the vegetables. Cook and stir until liquid boils and becomes translucent. Correct seasonings.
7. Return chicken to wok. Cook and stir until chicken is hot throughout for about 2 to 3 minutes.
8. Remove from heat. Transfer to a serving dish and serve hot the hoi sin chicken dish.

Ingredients :

· 1 cup tofu, diced
· 2 tsp. peanut oil
· 2 tsp. grated ginger
· 1 medium chili pepper, deseeded and sliced finely
· 1/4 cup soy sauce
· 1 to 2 tbsp. water
· 2 tsp. brown sugar
· 1 cup snow peas, trimmed and halved
· 1 cup bean sprouts, trimmed
· vegetable oil, for frying

Cooking Procedures :

1. Heat oil in a wok (or skillet). Add the tofu. Stir-fry and cook until golden and crisp. Remove and set aside.
2. Heat the peanut oil over medium-high heat. Add ginger and chili pepper. Stir-fry for a minute.
3. Add soy sauce, water, sugar, tofu and snow peas. Stir-fry for 2 to 4 minutes or until snow peas are tender.
4. Add in the bean sprouts. Stir and blend. Transfer to a serving platter and serve.

Ingredients :

· 2 large eggplants
· 1 tbsp. parsley, chopped
· 1 tsp. oregano
· 1/4 cup dry breadcrumbs
· 1 onion, chopped finely
· salt and pepper
· 1 tbsp. olive oil
· oil, for frying

Cooking Procedures :

1. Slice the eggplants crosswise.
2. Combine parsley, oregano, breadcrumbs, onion, salt and pepper in a bowl.
3. Mix 1 tbsp. oil into the crumb mixture. Stir to blend.
4. Coat or spread crumb mixture onto eggplant slices.
5. Heat oil in a skillet. Gently fry the eggplant slices until rich golden brown.
6. Drain on paper towels. Transfer to a serving platter and serve hot.

Ingredients :

· 6 cups water
· 1-1/2 lb. fish (or seafood pieces)
· 1 large carrot, peeled and chopped
· 1 medium onion, quartered
· 1 to 2 celery stalk, chopped
· 1/2 cup chopped parsley
· 3 cloves garlic
· 2 bay leaves
· 1/4 tsp. pepper
· 1/8 tsp. salt

Cooking Procedures :

1. Combine all the ingredients in a large pot. Cover and bring to boil over medium-high heat. Skimming off any foam that rises to the top.
2. Reduce heat to low. Let it simmer for 1-1/2 hours. Remove from heat. Let it cool.
3. Pour mixture through a strainer, discarding solids. Refrigerate until use. Skim fat off surface.
4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.

Ingredients :

· 4 eggs
· 500 gms. pack silver fish (small kind of fish)
· 3 green onions (scallions), chopped
· 1 cup bean sprouts (optional)
· salt and pepper
· oil, for frying

Cooking Procedures :

1. Beat the eggs in a bowl.
2. Stir in silver fish, green onions (scallions) and bean sprouts (if using).
3. Season with salt and pepper.
4. Meanwhile, heat oil in a frying pan.
5. Drop fish mixture, 1 heaping tbsp. at a time.
6. Fry until golden-brown on one side, then turn and brown the other side.
7. Remove from pan. Keep warm. Serve with catsup or sauces of your choice. Enjoy!

Ingredients :

· 1 lb. ground pork
· 1/2 cup finely chopped carrots
· 1 cup (6 slices) finely chopped (sweet or cooked) ham
· 3 tbsp. minced green bell pepper
· 3 tbsp. minced red bell pepper
· 1/3 cup sweet pickle relish
· 1/4 cup raisins
· 3 whole eggs
· 1/2 cup grated cheddar cheese
· dash of liquid seasoning
· salt & pepper, to taste
· 1 tbsp. cornstarch

· slices (wedges) of hard-cooked eggs (see recipe)
· slices (wedges) of Vienna sausage
· aluminum foil, 10″ x 12″ sizes

Cooking Procedures :

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
5. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
8. Refrigerate unused embutido.

Ingredients :

· 2 tbsp. margarine
· 1 onion, thinly sliced
· 1/2 cup leeks, thinly sliced
· 1/2 cup celery, thinly sliced
· 1-1/2 cups mushrooms, thinly sliced
· 3 cups chicken broth
· 1/2 cup potatoes, thinly sliced
· 1/2 cup cream (or plain yogurt)
· salt and pepper, to taste

Cooking Procedures :

1. Melt the margarine in a saucepan over medium-high heat.
2. Stir-fry onion, leeks, celery and mushrooms in a slowly manner.
3. Add the broth and then add the potatoes. Let it simmer for 15 minutes on medium heat.
4. Remove from heat.
5. Process with a hand-immersion blender or transfer to a blender (cover lid with a kitchen towel, as hot liquid will expand when blended). Purée the soup until smooth.
6. Return to medium heat and add the cream. Season to taste. Cook, stirring, until the soup is gently warmed through for about 3-4 minutes.
7. Serve sprinkle with chopped fresh dill and sliced mushrooms. Enjoy!

Ingredients :

· 2 lb. chicken, boned and skinned
· 1/2 lb. green beans
· 5 cups chicken stock
· 2 cups sliced water chestnuts
· 2 cups bamboo shoots
· 2 cups sliced mushrooms
· 2 medium carrots, sliced thinly
· 1/2 cup soy sauce (light or dark)
· 1/3 cup sugar
· salt and pepper, to taste
· 1/2 cup chopped green onion · cooked rice

Cooking Procedures :

1. Cut the chicken into thin slices about 1 inch wide and 2 inches long.
2. Wash green beans and remove the end tips. Blanch in boiling water until tender crisp. Rinse under cold water immediately to stop cooking. Set aside.
3. In a big pot, pour in chicken stock. Bring to a boil. Add chicken slices and cook for a few minutes. Lower the heat and simmer.
4. Add all the other vegetables (except the green beans and green onions), according to their doneness. Add in the seasonings.
5. Chicken and vegetables should cook for about 18-22 minutes (be careful not to over cook the vegetables) and then add the green beans and green onions. Stir and blend. Correct the seasonings, to taste.
6. Remove from heat. Serve hot with rice.

Ingredients :

· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk

Cooking Procedures :

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.