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 pot pour-in water and let it boil.
2. Add salt, 2 pcs dried bay leaf and small intestine. Simmer until it is tender.
3. Turn off heat and strain. cut the intestines into 2 inches length. Set aside.
4. Heat the cooking oil in the frying pan.
5. Saute garlic and red pepper.
6. Add in intestine and cook for a minute.
7. Add whole peppercorn, bay leaf, soy sauce, 1/2 cup water and vinegar. Bring to boil.
8. Put in sugar and stir. Cover and simmer for about 15 minutes or until the liquid evaporates.
9. 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.

Procedure

1. Drizzle soy sauce, pepper and olive oil on fish and grill. Set aside
2. Melt butter in a sauce pan under low heat.
3. Add lemon juice and lemon zest. Stir.
4. Add flour dissolved water. Stirring constantly until smooth and or a coating consistency.
5. Add salt, pepper and parsley. Taste and adjust seasonings, if necessary. Thin the sauce with a little water if it becomes too thick.
6. Drizzle lemon butter sauce on the grilled fish.
7. Serve immediately while hot.

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. Combine all ingredient except beef in mixing bowl, mix well.
2. Place the beef in the Ziploc and pour in the marinate mixture, make sure all meat is covered with mixture.
3. Refrigerate the marinate for at least 12 hours.
4. TO COOK: In pan, pour 2 cup water bring to boil
5. add the marinated beef tapa and cook until the water evaporates.
6. Add 3 tablespoon cooking oil in the pan the fry the tapa until done.

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. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch the broccoli: In a small pot of boiling salted water cook the broccoli until tender-crisp, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer.
5. Let the beef fry undisturbed for 1 minute.
6. Flip the beef slices over, add the garlic to the pan and saute for an additional 1 minute until no longer pink, pour in the sauce, add the blanched broccoli and bring to a boil.
7. Finally pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

1. Heat a large skillet over medium heat add chicken liver, soy sauce, vinegar and 1st part of garlic. Boil till liver is cook. This will take about 10-15 minutes.
2. Remove the sauce from skillet and set aside, add oil and fry chicken liver  in the skillet to get crispy edges and then add 2nd part of garlic sauté it into light brown.
3. Pour back the set aside sauce into skillet and bay leaf and red pepper, cover and simmer for 5 minutes.
4. And it ready to serve but if you want the dry version, keep cooking until the sauce has all but dried up.