CHICKEN ADOBO KANG KONG AND EGG

CHICKEN ADOBO KANG KONG AND EGG. Simmer 1/2 kio chopped chicken in 2 cups water, 1 cup sliced eggplant, 1/2 cup chinese soy sauce, 1/2 cup Datu Puti spiced vinegar, and 4 tbs muscovado sugar, for 25 minutes. Add 8 peeled hard boiled eggs. Place 2 bundles kang kong on top. Cover and steam for 3 minutes.

KARE-KARENG TILAPIA

KARE-KARENG TILAPIA. Steam 1 cup chopped eggplant, 1 cup chopped pechay. Slowly mix in 4 cups water, 3/4 cup peanut butter, 1 tbs Mama Sita achuete powder, and 2 tbs flour. Season tilapia and fry, then serve on top of kare-kare veggies.

PORK EMBUTIDO

PORK EMBUTIDO. Mix 1/2 cup chopped green bell pepper, 1/2 cup finely chopped carrots, 1/2 cup raisins, 1/2 cup chopped red onions, 2 cups Walter bread crumbs, 1/4 kilo lean ground pork, 1 tablespoon muscovado sugar, 2 packs 8g Maggi magic sarap, 1/2 tbs fresh ground black pepper, and 2 cups water. Mix well. Steam or fry. Serve with steamed rice (I prefer black rice), with banana ketchup.

BLT SANDWICH

BLT SANDWICH! Burger lettuce tomato with cheese mayo ketchup tsalap tsalap

ALL-BEEF CLUB BURGER

ALL-BEEF CLUB BURGER. Mix 1 kilo ground beef (sirloin or lean), 250 gms Walter bread crumbs, 3 tbs fresh ground garlic, 1 tbs fresh-milled black pepper, 2 packs 8g Magic sarap (or 1 tbs salt), 6 large eggs, and 1/2 cup Alpine evaporated milk. Mix well by hand. Shape into patties and fry on medium heat until golden brown on both sides. Serve with cheese, ketchup, mayo, tomatoes, onions, and cucumbers ala Deluxe cheeseburger, or with mushroom gravy and steamed rice or dinner rolls ala salisbury steak.

BEEF TOFU LONGGA AND SQUASH SOUP

BEEF TOFU LONGGA AND SQUASH SOUP. To make beef longganiza, mix 1/2 kilo lean minced beef, 1/2 kilo tofu, 2 tbs grated fresh garlic, 1/4 cup soy sauce, 1 pack 8g Magic Sarap, 1/4 cup brown sugar, 1 tsp fresh-milled black pepper, and 1/2 cup olive oil. Refrigerate overnight. Cut into bite-size chunks and fry until brown and slightly crispy. Remove and set aside. Cook 1/2 kilo chopped squash and 1/4 kilo chopped carrots in 2 cups water, boil until soft. Add 2 Knorr sinabawang gulay cubes, 1 pack 8g Magic Sarap, 1 tetra brik Alaska Evaporated Filled Milk, and 1 bundle chopped Chinese kangkong. Simmer for 1-2 minutes. Mix in cooked beef longganiza.

ORANGE CHICKEN NOODLE

ORANGE CHICKEN NOODLE. Pressure cook 1 kilo spring chicken in 1 liter water, 1/2 cup white wine, and 1/2 cup minced ginger for 40 minutes. Season to taste. Serve broth and chicken on top of cooked chinese noodles and sliced seedless orange. Add fresh-milled pepper, 1 tsp fresh-grated garlic, and 1 tbs sesame oil.