Procedure

1. In a large wok fry pork till it produce oil, add and sauté onion and garlic.
2. Add soy sauce and black pepper and stir cook for 2-3 minutes. Add water and bouillon, let boil and simmer for 5 to 10 minutes.
3. Add in Bihon noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.
4. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with lemon juice.

Procedure

1. In a large wok fry pork till it produce oil, add and sauté onion and garlic.
   
2. Add soy sauce and black pepper and stir cook for 2-3 minutes. Add water and bouillon, let boil and simmer for 5 to 10 minutes.
3. Add in canton noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.
4. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with lemon juice.

Procedure

1. In a large bowl, combine  lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon soda, and lemon juice. Mix well until sugar and salt is dissolve.
2. Submerge the chicken in the marinate. Marinade for 1 to 3 hours.
3. In a small bowl, combine butter with olive oil, annatto oil, salt, and lemon juice then stir. Set aside.
4. Grill the chicken while glazing it with prepared butter mixture.
5. Transfer the grilled chicken to a serving plate. Ready to serve.

1. Heat a casserolle over medium heat add pork, soy sauce, lemon juiced and water. Boil till meat is tender.
2. Remove the sauce and meat from skillet and set aside, add oil and cook potato and set aside.
3. In same casserole sauté garlic and onion until fragrant. Add the pork  browning each side of meat.
4. Pour back the sauce, tomato sauce and carrot simmer for 10 minutes. Add bell pepper and potato and simmer for another 5 minutes. Serve with rice.

1. In pan mix soy sauce, lemon into beef  and bring to boil until meat is tender. About 15-20 minutes
2. Strain, separate the sauce from the meat. set aside
3. In same pan heat the oil and fry the onion rings until it caramelized. set aside
4. Then return the beef in the pan and fry until color turns brown.
5. Pour back the sauce and onion simmer for 3-5 minutes. Add water if need.
6. Serve with steam rice

1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
2. Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
3. Transfer the quinoa to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing, and toss to coat.
4. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor. Just before serving, transfer to a platter and sprinkle feta on top.

1. Heat a casserolle over medium heat add chicken, soy sauce, lemon juiced and water. Boil till meat is tender.
2. Remove the sauce and meat from skillet and set aside, add oil and cook potato and set aside.
3. In same casserole sauté garlic and onion until fragrant. Add the chicken  browning each side of meat.
4. Pour back the sauce, tomato sauce and carrot simmer for 5 minutes. Add bell pepper and potato and simmer for another 5 minutes. Serve with rice.

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.