Procedure

1. Prepare a steamer and set aside.
2. In a bowl, combine all the ingredients and mix until well blended. (except for hotdogs and hard boiled eggs)
3. Divide the mixture into 4 to 6 portions.
4. Spread and flatten the mixture onto the center of each foil, Put in the sliced hotdogs and sliced boiled eggs alternately on the middle of the flat meat mixture.
5. Roll the foil to form a cylinder locking the hotdogs and egg in the middle of the meat mixture. Once done, lock the edges of the foil.
6. Place the embutido in a steamer and steam for an hour. Cool down and refrigerate until ready to eat.

Procedure

1. Season tilapia with salt and pepper. Deep fry till golden brown and crispy. place on a platter with paper towel to remove excess oil. set aside.
2. Saute garlic and onion until fragrant.
3. Add carrot and simmer for 7-10 minutes over medium heat.
4. Pour in soy sauce, vinegar, salt, sugar, ketchup and flour dissolve in water. Cover and simmer until its thicken.
5. Season with salt and pepper.
6. Pour over fried tilipia on serving dish.

Procedure

1. Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
2. In a mixing bowl, mix well soy sauce, minced garlic, chopped onions, lemon juice, ground pepper, sugar, banana catsup and the soda. Set a side small amount of mixture for brushing the BBQ.
3. add pork into  mixture, mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
4. Prepare the bamboo skewers by soaking in water to reduce burning during barbecue.
5. String the pork on the skewers.
6. Over live charcoals, barbecue the pork on skewers until each barbecue is cooked – turning every few minutes on each side and basting the set aside marinate mixture on the barbecue.