Ingredients

1 pound chicken
1 cup all purpose flour
1 teaspoon black pepper
1 teaspoon salt
2 eggs, beated
cooking oil

Procedure

1. Mix well the flour, black pepper and salt. Separate the mixture into 2 bowl or dish.
2. In another bowl beat the eggs and season with salt and pepper.
3. Arrange the 3 bowl. Make the 1st bowl the flour mixture, 2nd egg, 3rd flour mixture.
4. Pat dry the chicken and dredge in 1st bowl until evenly coated. Then into 2nd and into 3rd.
5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

Ingredients

1/2 pound spaghetti pasta, cooked according to package
1 cup green beans, julienne cut
1 cup carrots, julienne cut
1 cup bell pepper, julienne cut
1 cup cabbage, chop
3 tablespoon olive oil
5 cloves garlic, minced
1 medium sized onion, chopped
3 tablespoon tomato paste
1/2 pound chicken breast
1 tablespoon oyster sauce
1 tablespoon teriyake sauce
salt and pepper to taste

Procedure

1. Marinate chicken with oyster sauce and teriyake sauce at least 10 minutes.
2. Heat the pan over high heat and sear the chicken (both side) till cooked and brown. Set aside.
3. In same pan (lower the stove heat to low- medium)  add olive oil, garlic, tomato paste and onion. And let it for 3-5 minutes to infuse flavor.
4. Add in carrots, green beans, and bellpepper. Stir wel and cook for 5-8 minutes. Taste and season with salt and pepper.
5. Add cabbage and pasta. Stir and cook for another 3-5 minutes.
6. Serve with chicken.

Ingredients

Procedure

1. Heat wok or casserole over medium heat. Pour-in sesame oil.
2. Add pork and mushroom. Cooked for about 5 minutes.
3. Add water, bouillon and soy sauce bring to boil and let it simmer for about 10 minutes till mushroom is tender.
4. Add Vermicelli pasta and cook it for 5-7 minutes.
5. Turn off heat and add-in bok choy. Let it simmer for a minute.
6. Serve hot with boiled egg.

Ingredients

Ingredients

4 cup cooked rice

3 tablespoon margarine

4 cloves garlic, minced

1/2 medium sized onion, finely choped

2 tablespoon annatto powder

1/2 tablespoon salt

Procedure

1. Heat the wok or pan over low-medium heat.
2. Put-in margarine, garlic and onion. Let it for 5 minutes to infuse the flavor. (do not let the garlic burn)
3. Add in annatto powder, mix well, make sure it is dissolve in oil completely.
4. Add salt and rice. mix well until uniform in color.
5. Ready to serve.

Procedure

1. Put the water in a pot, bring to boil
2. Add whole pepper corn, bay leaf, soy sauce and garlic then bring the mixture boil.
3. Put-in the pork and simmer for 1 – 1.5  hours (if using pressure cooker simmer for 30 minutes)
4. Add vinegar and simmer for 10 minutes
5. Add banana blossom and simmer for another 5-10 minutes.
6. Add sugar and salt, simmer for 3-5 minutes.
7. Serve hot.

1. Heat oil in a casserole over medium  heat sauté garlic, onion, garlic and tomato. Press tomato to turn it little saucy
2. Add chicken sear it till no more pink color, put in fish sauce let it boil for 5 minutes.
3. Then add water, tamarind mix (or tamarind fruit) and radish let it simmer for another 10 minutes. (if using tamarind fruit boil it till soft, remove from casserole and place in strainer, remove skin and seed, use a cup of water to extract the juice out of tamarind, put the squeezed juice  of tamarind back to the casserole and continue with the rest of procedure.
4. Add eggplant simmer for 10 minutes then add string beans and finger pepper simmer for 5 mins
5. Finally add the water spinach and add salt if needed. Let it cook for three more minutes (add salt and pepper if needed) and it’s ready.

Procedure

1. Mix well the pork with soy sauce, red wine vinegar and flour and marinate for 10 minutes.
2. In frying pan, heat the oil over high heat until it is just smoking.
3. Add-in pork and sear them on all sides until browned.
4. Add onion and saute till translucent. put-in the bok choy and cooked for 2 minutes
5. Add in oyster sauce and water, mix well to cover all ingredient with sauce. Simmer for 3-5 minutes. Season with salt and pepper.
6. To thicken the sauce mix 1 tablespoon flour dissolve with tablespoon water into sauce.

Procedure

1. Heat the cooking oil in a pot, saute the garlic, onion, and ginger
2. Add the chicken and cook until outer layer color turns golden brown
3. Add the fish sauce and rice, mix and cook for a few minutes
4. Pour-in the water, chicken bouillon and pepper, bring to a boil
5. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes) add more water if needed.
6. Put-in the hard boiled eggs
7. Serve hot with roasted garlic, minced scallions, and lemon.

Procedure

For meatballs:

1. Combine all ingredients. Mix thoroughly until all the ingredient are well incorporated. Form into 1 inch balls.

For broth:

1. Saute onions and garlic in hot oil. Add chicken stock, then season with patis and salt. Allow to boil.
2. Add meatballs to boiling stock. Cover and simmer for 10 minutes.
3. Add patola and simmer for 3 minutes.
4. Put in vermicelli and cook for another 1-2 minute.
5. Turn off the heat and ready to serve.