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. 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. Saute garlic and onion.
2. Add the chicken liver and saute for 3 minutes
3. Put-in boneless chicken and cook for 2 minutes.
4. Pour the broth bring to boil, cover and simmer for 5 minutes.
5. Add shrimp and season with salt and pepper.
6. Add oyster sauce simmer for 2 minutes.
7. Put in cauliflower and cabbage then mix well.
8. Add carrots, snow peas, and bell pepper. cover and simmer for 5 minutes or until vegetables are cooked.
9. dilute cornstarch in 1 cup water then pour mixture in the pot and mix well to achieve the little thick consistency.
10. 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.

Procedure

1. Remove steam from mushroom, use 2/3 of steam and chop it finely.
2. In a frying pan over medium-high cook bacon till crispy, add garlic, onion, mushroom stem, bell pepper and jalapeno cook for 5 minutes. Remove from heat and add cheese. Set aside
3. Meanwhile, boil water and blanch mushroom for 1 minute.
4. Pat dry the mushroom and stuff pepper mixture firmly into mushroom caps.

Ready to serve.