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 :

· 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 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.

Ingredients :

· 1 lb. chicken, boned and skinned – cut into serving pieces
(or any choice cuts of your liking like thighs, drumsticks or wings)
· 3 cloves garlic, minced
· 1 onion, chopped
· 1 tsp. soy sauce
· 1/4 tsp. salt
· 1/8 tsp. pepper

· 1/2 to 1 cup water (or broth)
· 1 tbsp. cornstarch
· 1 tbsp. oyster sauce
· 1 tbsp. soy sauce
· 1/2 tsp. sugar
· dash of sesame oil

· 1-1/2 to 2 cups frozen mixed vegetables · vegetable oil

Cooking Procedures :

1. Prepare frozen mixed vegetables according to package directions. Set aside.
2. Combine water, cornstarch, oyster sauce, soy sauce, sugar and sesame oil in a small bowl; stir to blend and set aside.
3. In a pan, heat oil over medium heat. Cook chicken until it turns slightly brown.
4. Add garlic and onion; sauté for a few minutes until onions are soft and translucent. Season with soy sauce, salt and pepper. Stir to blend.
5. Add prepared mixed vegetables. Stir to combine and then pour liquid mixture. Simmer for a few minutes until the sauce thickens. Correct seasonings.
6. Remove from heat and transfer to a serving dish. Serve hot.

Ingredients :

· 1 lb. boneless sirloin steak (or beef flank), sliced thinly
· 1 tbsp. vegetable oil
· 1 tsp. cornstarch
· 1 tsp. salt
· 1 tsp. sugar
· 1 tsp. soy sauce (light or dark)
· 1/4 tsp. pepper

· 2 cups cauliflower
· 2 cups whole button mushrooms, fresh or canned

· 1/2 cup broth or water
· 1 tbsp. cornstarch
· 1 tbsp. oyster sauce

· 3 tbsp. vegetable oil
· 3 cloves garlic, minced
· 1 onion, sliced
· fresh coriander, for garnishing (optional)

Cooking Procedures :

TRIM fat from beef. Slice meat with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. In a bowl, combine sliced beef with vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir to blend. Cover and refrigerate 30 minutes. (You may also wish to adjust the seasoning to your liking. By smelling the aroma of the marinated meat you’ll know if it is well seasoned or not).

SEPARATE cauliflower into flowerets. Place flowerets in boiling water. Cook for a minute or two. Using a strainer, remove cauliflower and immediately rinse under running cold water to stop cooking. Set aside.

IN ANOTHER bowl, mix broth or water with cornstarch and oyster sauce. Stir to blend. Set aside.

HEAT oil in a skillet (or a wok) over medium-high heat. Stir-fry the beef for about 3 to 5 minutes or until meat is brown. Add garlic and onion, sauté until it softens. Stir in mushrooms and cauliflower. Cook for a few minutes. Stir in cornstarch mixture. Continue stirring until sauce thickens for about a few seconds. Correct the seasoning, to taste. Remove from heat. Server hot the beef with mushroom and cauliflower and garnish with fresh coriander.

Ingredients :

· 1 lb. beef rump or round steak
· 2 tbsp. soy sauce
· 1 tsp. white vinegar
· 1 egg white
· 4 to 6 stalks celery
· 1-1/2 cups water
· 1/2 tsp. salt
· 3 tbsp. vegetable oil
· 6 green onions, cut into an inch pieces
· 1 tbsp. finely chopped, pared fresh gingerroot
· 2 clove garlic, crushed
· 1-1/2 tbsp. dry sherry
· 1 tbsp. cornstarch · 2 tsp. oyster sauce

Cooking Procedures :

1. Cut meat across the grain into thin strips 1-1/2 inches long. Combine 1/2 tbsp. of the soy sauce, vinegar and egg white in a medium bowl. Beat lightly with fork until foamy. Mix in meat. Cover and let stand for an hour in the refrigerator, stirring occasionally.
2. Cut celery into 1/2 inch diagonal slices. Combine celery, a cup of the water and salt in a saucepan. Cook over medium-high heat until boiling. Boil for 1 to 2 minutes. Drain celery. Running a cold water to stop cooking. Set aside.
3. Combine remaining 1/2 cup of water, 1-1/2 tbsp. of soy sauce, sherry, cornstarch and oyster sauce in a bowl. Set aside.
4. Heat 2 tbsp. of the vegetable oil in a wok (or heavy-bottomed skillet) over high heat. Drain meat and add to wok. Stir-fry until meat is brown for about 5 minutes. Remove meat from wok.
5. Pour remaining 1 tbsp. oil to wok. Add celery, onions, ginger and garlic. Stir-fry for a minute. Return meat to wok and mix well. Pour in the liquid mixture. Cook and stir until liquid boils and thickens. Correct seasonings.
6. Remove from heat. Transfer to a serving dish and serve.

Ingredients :

· 4 pcs. bacon strips
· 1-1/2 lb. beef, cut into chunks
· 4 cloves garlic, crushed
· 1 onion, chopped
· 1 can (156 mL) tomato paste or 1 can (398 mL) tomato sauce
· 1-1/2 cup water
· 10 small white onions, whole
· 1 bay leaf
· salt and pepper
· 1 cup green peas
· 1 red bell pepper, cut into strips
· 1 green bell pepper, cut into strips
· 2 carrots, cubed
· 3 to 5 potatoes, peeled, quartered and fried
· 2 to 3 tbsp. breadcrumbs, for thickening

Cooking Procedures :

1. Wash potatoes. Peeled and quartered. Fry until golden brown and set aside.
2. Spread bacon strips on a hot pan over medium heat. Fry bacon until becomes crispy. Drain bacon strips on paper towels and set aside.
3. In the same pan, put beef chunks and stir-fry until golden brown. Add in garlic and chopped onion. Sauté for a few minutes until soft and wilted.
4. Pour in tomato paste (or tomato sauce, if using). Stir and bring to boil for about 3 to 5 minutes. Add water, whole onions, bay leaf and season with salt and pepper. Cover and lower the heat. Let it simmer until meat is tender. Add 1/2 cup water if sauce dries up and meat is still tough. Continue cooking.
5. When meat is almost done, add green peas, pepper strips, cubed carrots and fried potatoes. Cook for another 8 to 10 minutes.
6. Thicken sauce with breadcrumbs. Stir to blend and let it simmer for a few more minutes. Remove from heat.
7. Transfer to a serving dish and arrange crispy bacon on top. Serve hot.

Ingredients :

· 1 lb. sirloin, sliced thinly into short strips
· 3 tbsp. butter (or margarine)
· 1 onion, thinly sliced
· 2 tbsp. flour
· 1 to 1-1/2 cup milk
· 1 tbsp. curry
· salt and pepper, to taste
· 1 tbsp. Worcestershire sauce
· hot fluffy rice

Cooking Procedures :

1. In a pan, melt butter over medium heat. Cook meat in hot butter for about 2 to 4 minutes or until it turns slightly brown. Transfer to a dish and set aside.
2. In the same pan, add onions and sauté until translucent. Add flour and stir with a whisk to blend. Slowly add milk, continously stirring until mixture is thick and smooth.
3. Stir in curry, salt and pepper, and Worcestershire sauce. Stir until well blended. Let simmer for about 3 to 5 minutes.
4. Add the meat back and cook just heated through for about a minute or two. Remove from heat. Serve over hot rice.

Ingredients :

· 1/2 lb. beef (or pork), cut into thinly strips
· 3 tbsp. cornstarch
· 3 tbsp. butter
· 4 cloves garlic, minced
· 1 onion, finely chopped
· 2 tbsp. soy sauce
· 2 tbsp. Worcestershire sauce
· 1/2 tsp. pepper
· 1/2 cup water
· 1 red bell pepper, cut into strips
· 1 green bell pepper, cut into strips
· spring onions, for garnishing

Cooking Procedures :

1. Coat meat strips with cornstarch. Set aside.
2. In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5 minutes or until lightly brown. Stir in garlic until fragrant. Add onion and sauté for 3 minutes. Pour in soy sauce, Worcestershire sauce and pepper, and then add the water. Cover and let it simmer for about 10 to 15 minutes or until meat is tender.
3. Add red and green bell pepper strips. Cook for another 3 minutes. Correct seasonings. Stir and blend well.
4. Remove from heat. Transfer to a serving plate and garnish with spring onions on top and serve.