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.

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. Heat cooking oil in frying pan, saute garlic and onion till fragrant.
2. Add in pre-fried potato and corned beef. Cook for 3-5 minutes.
3. Serve with fried rice and over-easy egg.

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.

Procedure

1. In a pot heat cooking oil and sauté garlic, onions, and tomatoes
2. Add pork and cook until the color turns light brown.
3. Add fish sauce, whole pepper corn, and tomato sauce. Stir.
4. Add water and let boil. Simmer until pork is tender (about 35 minutes).
5. Put-in potato, plantain, and baked beans. Cook for 8 minutes.
6. Add cabbage and long green beans. Simmer for 5 minutes.
7. Add bok choy. Cover and turn off the heat.
8. Let the bok choy cook by residual heat (about 5 minutes).
9. Ready serve.

Procedure

1. In a pot, heat cooking oil and saute garlic, onion. Then add the pork, liver, hotdogs, tomato sauce, bell pepper, paprika, patis and the stock.
2. Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
3. Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
4. Salt and pepper to taste.
5. Serve hot with steam rice.

Procedure

1. In a pot boil water and put-in the chicken, simmer till the chicken is tender.
2. Remove the chicken from the pot and set aside the broth. Shred the meat of the chicken into small pieces.
3. Saute garlic and onion in low-medium heat in a cooking pot
4. Add chicken,mushroom, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.
5. Pour the chicken stock and let boil. Simmer for 30 minutes.
6. Add carrot, cabbage  and green onion then cook for 2 minutes more.
7. Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
8. Garnish with toasted garlic and chopped green onions.

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. Heat the cooking oil in a pan. Sauté the garlic, onion, and tomato
2. When the tomato becomes soft, add the ground pork and then cook for 8 minutes.
3. Put-in the chayote, stir. Cover bring to boil and simmer for 7 to 10 minutes.
4. Add salt and ground black pepper. Stir.
5. Serve with hot rice.