MANGO BOAT SALAD

MANGO BOAT SALAD. Mangoes, tomatoes, and cucumbers. Serve with rhum vinegar, patis, and fresh-milled pepper, with some mayo and ketchup.

PEANUT CHICKEN

PEANUT CHICKEN. Marinate chicken thighs in soy sauce and pepper for two hours or more, then fry. Steam brocolli and carrots, add peanut sauce (peanut butter, achuete power, water, flour) and fried chicken.

BEEF CHICKEN MENUDO

BEEF CHICKEN MENUDO. Marinate 1 kilo chopped chicken in soy sauce for 1 hour. Arrange 1/2 kilo ground beef at the bottom of a pan. Place marinated chicken on top. Add on top 4 cups cubed potatoes, 2 cups cubed carrots, and 1/2 cup water. Cover and cook on high flame until potatoes are well done (about 25 minutes, use a glass cover so you can see). Add 1/2 kilo chicken liver, 1 pack 150g Del Monte tomato paste, 1 cup water, 1 cup raisins, 1/4 cup patis, 2 packs 8g Maggi magic sarap, 1/3 cup muscovado sugar, 1 tbs fresh-ground black pepper, and 1/2 cup UFC banana ketchup. Simmer on low for 10 minutes. Serve with sliced bell pepper and grated cheese, drizzle lightly with sesame oil.

SPICY CHICKEN EGG NOODLE SOUP

SPICY CHICKEN EGG NOODLE SOUP. Cook 3 pcs of dry noodle rolls from a pack of Safoco egg noodles in 3 cups chicken stock. Add 2-3 chicken adobo pieces, 1/2 cup Alpine full cream milk, and 1/2 tsp chili powder. Simmer until noodles are well done. Season to taste. Turn off heat and add 1 egg. Mix and serve with fresh-milled black pepper and sesame oil. You can also replace the milk with coconut cream to make laksah noodle soup.

FRESH FRUIT SALAD

FRESH FRUIT SALAD. From SM Supermarket fresh fruit salad section. Watermelon, cantaloupe, mandarin oranges, seedless grapes, nata de coco, house syrup.

ENSALADANG TALBOS NG KAMOTE (PURPLE CAMOTE LEAF SALAD)

ENSALADANG TALBOS NG KAMOTE (PURPLE CAMOTE LEAF SALAD). Steam red talbos ng kamote leaves. Transfer to serving plate and add juice from 5-10 calamansi. Mix in 1 cup chopped tomatoes and 1/4 cup sliced onions. Add 1 tbs anchovy sauce (bagoong isda), and 2 tsp fresh-milled black pepper. Toss and serve.

PORK MENUDO

PORK MENUDO. Marinate 1/2 kilo pork cubes in soy sauce for 1-2 hours. Fry for 5 minutes on high flame. Add 4 cups cubed potatoes, and 2 cups cubed carrots. Cover and cook until well done. Add 1 pack 150g Del Monte tomato paste, 2 tbs Silver Swan soy sauce, 2 tbs DATU PUTI spiced vinegar, 1/2 cup muscovado sugar, 1/2 cup Sun-Maid raisins, and 1/2 cup chicken stock. Mix well. Simmer covered for 15 minutes on low. When serving, add fresh-milled pepper then drizzle with sesame oil.