GINATAANG JELLYFISH (EGGPLANT AND DUMPLING IN COCONUT CREAM)

GINATAANG JELLYFISH (EGGPLANT AND DUMPLING IN COCONUT CREAM). Steam half kilo eggplant and your choice of siomai for 30 minutes. Fry cooked eggplant in a little oil, then add 1 cup fresh coconut cream, 1/2 tbs garlic powder and 1 pack 8g Maggi magic sarap. Press into eggplant and simmer on medium heat for 5 minutes. Arrange on plate to look like a jellyfish.

TOKWA, KANGKONG, SHRIMP SIOMAI

TOKWA, KANGKONG, SHRIMP SIOMAI. Fried tofu. Steamed native water spinach. Shrimp dimsum shoumai. Serve with toyomansi (soy sauce and calamansi).

PORK DUMPLING, CORN, AND SOUP

PORK DUMPLING, CORN, AND SOUP. Mix 1/2 kilo ground pork, half cup finely chopped carrots, 1/4 cup chopped bell pepper, 1 tsp fresh milled pepper, 1 tsp ground sea salt, and 1 pack 8g Maggi magic sarap. Wrap in wonton and steam for 30 minutes. Cook corn in the boiler. Remove siomai and corn, add chopped chinese cabbage to liquid in the boiler, and season to taste.

BANGUS GREEN SALAD

BANGUS GREEN SALAD. Steam Sarangani Bay Bangus Embutido. Serve on top chinese cabbage, with your choice of dressing. Mine is ranch salad dressing. And I have a bowl of chicken tinola on the side.

PRITONG BANGUS, TOKWA, ENSALADANG TALONG

PRITONG BANGUS, TOKWA, ENSALADANG TALONG. Marinate Sarangani Bay milkfish fillet in soy sauce for 5 minutes, add garlic powder, fry for 5-10 minutes. Fry sliced tofu and baby eggplant. Combine Agoncillo Farms salted duck egg, tomatoes, onions. Optional dressing on the side, your choice. (Mine: spiced vinegar, fish sauce, soy sauce, brown sugar, grated garlic, pepper.)

PORK DIMSUM AND TOFU

PORK DIMSUM AND TOFU. Slice tofu and fry. Cook chinese cabbage in your choice of soup. Serve with pork siomai. (Dip 1: calamansi, chili garlic sauce, spiced vinegar, brown sugar. Dip 2: Spiced vinegar, oyster sauce, sesame oil, brown sugar, pepper).

CRISPY PINK SALMON BELLY STRIPS

CRISPY PINK SALMON BELLY STRIPS. Marinate for 5-10 minutes in soy sauce, sprinkle with garlic powder and fresh-milled black pepper. Fry and serve on top of salad greens. (Dressing: mayo, sesame oil, grated garlic, brown sugar, spiced vinegar, extra virgin olive oil).