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 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.

1. In a casserole saute garlic, onion and tomato then add pork belly sear in casserole till no more pink.
2. Add 2 cup of water and vinegar bring to boil until meat is tender.
3. Add 3 cup of cold water, mix then add pork’s blood and salt. Simmer and keep stirring for 5-10 minutes or until blood is cooked, color turn to chocolate brown and thickens.
4. Season with salt. Add green chili peppers and simmer for another 2-3 minute. Serve hot.

1. In a cooking pot or wok, heat oil.
   
2. Sauté garlic and onions.
3. Add chicken turn into slightly brown.
4. Pour the tomato sauce, fish sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes and carrot continue to cook for 10 minutes or until the potatoes are cooked.
6. Add the green, red bell peppers and bay leaf, simmer for an additional minute or two.
7. Salt and pepper to taste. Serve this dish hot with steamed rice.