Ingredients:

• 3 pcs. jumbo hotdog
• 1 small onion, round cut
• 1/2 catsup
• cooking oil
• margarine
• 1 tsp. hot sauce

Procedure:

1. Fry hotdogs.
2. Combine catsup, hot sauce and hotdogs, bring to boil, stirring constantly.
3. Heat sizzling plate grease with margarine.
4. Put mixed ingredients on sizzling plate, top with ring onions.

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Ingredients:

• 1 kl Pork chop, sliced
• 6-8 pcs kalamansi
• 1 cup soy sauce
• cooking oil
• 1 tsp. carrot, diced
• 1 tbsp corn kernel (per sizzling plate)
• 3 pcs. mushroom buttons, sliced (per sizzling plate)

Procedure:

1. Marinate pork in soy sauce and  kalamansi juice for about 1 hour.
2. Drain.  Fry pork until brown.
3. Place sizzling plate greased with margarine on a burner with low fire.
4. Put 1 to 2 slices of pork on sizzling plate.
5. Pour gravy top with corn, carrot and mushroom.
6. Served with or without rice.

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Ingredients:

• 1 kl medium or large squid
• 2 tbsp. margarine
• 2 medium onions, chopped
• 95 grms. baguio beans
• 1 carrot, sliced in round
• 2 pcs. green bell pepper
• 1 tbsp. hot sauce
• Pepper to taste

Procedure:

1. Saute squid, onion, beans, bell pepper, and carrots in margarine unitl squid and vegetables are tender.
2. Add hot sauce and pepper.
3. Place sizzling plate greased with margarine on a burner with low fire.
4. Put mixed ingredients on plate, pour gravy.
5. Serve.

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