Ingredients:

• 2 bunches kangkong, discard lower part of stalks, tear out leaves with stems
• 3 tbsp. cooking oil
• 1 tbsp. minced garlic
• 2 tbsp. dried shrimp hibe, soaked in ½ cup hot water until soft and then chopped 
• 1 tbsp. bottled sautéed bagoong alamang
• 2 tsp. chili-garlic sauce
• 2 tbsp. water
• ½ cup small dried dilis, deep fried to a crisp (for topping)

Cooking Procedure:

1. In a wok, heat oil.
2. Saute garlic until fragrant but not brown.
3. Add soaked hibe and bagoong and sauté briefly.
4. Toss in some chili-garlic sauce and water.
5. Add kangkong stalks first and the kangkong leaves.  Mix well.
6. Turn off the heat as soon as the vegetables change in color.
7. Place on serving platter and top with crispy fried dilis.

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Ingredients:

• 1/2 kl. potatoes, boiled and diced
• 300 grm. crabsticks, quartered
• 3 tbsp. honey
• 3 tbsp. mustard
• 2 tbsp. lemon juice
• 1 cup fresh asparagus, cut into 1" sticks and blanched
• 1 cup canned button mushrooms, quartered
• 1 cup canned young corn, cut into 1/2" pcs
• 1 pack All Purpose Cream
• salt & pepper

Procedure:

1. Place vegetables and crab in a bowl.
2. Toss in dressing and chill before serving.
3. To make the dressing, mix cream, juice, honey and mustard in a bowl or blender until smooth and creamy.
4. Season with salt and pepper.

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Ingredients:

• 2 tbsp. cooking oil
• 2 cloves garlic
• 2 cups cabbage, shredded
• 2 tsp. salt
• 1 onion, chopped
• 1 cup carrot, julienned
• 1 cup snap beans or habituelas, cut diagonal
• ¼ cup cooked ham, chopped
• ¼ kl. boiled pork, diced
• ½ cup cooked chick peas
• ½ cup shrimps, chopped
• ½ kl ubod, cut in thin strips
• lettuce leaves
• ground peanuts for toppings

Procedure:

1. Sauté garlic, and onion.
2. Add pork, ham, shrimps and chickpeas.  Simmer for 5 minutes.
3. Combine carrots, beans and ubod.
4. Cook covered until vegetables are half done.  Drain and season.
5. Let cool.
6. Set broth aside from brown sauce.
7. Wrap mixture in home-made wrapper lined with lettuce leaves.
8. Topped with ground peanuts.  Serve with brown sauce.

Sauce

Ingredients:

• 10 cloves garlic, roasted for 5 minutes in oven toaster then peeled and mashed
• ½ cup roasted peanuts roughly chopped
• 1 tbsp peanut oil
• 1 clove garlic, crushed
• ½ cup brown sugar
• ½  cup soy sauce
• 1 ½ cups water
• 4 tbsp cornstarch dissolved in 1/3 cup cold water
• 1 clove garlic, minced (to be added after cooking the sauce)
• 1 cup chopped roasted peanuts for topping
• salt

Procedure:

1. Mix the sugar, soy sauce, and water.
2. Sauteé the garlic in peanut oil until golden brown then add the chopped nuts and stir to cook for about 30 seconds.
3. Pour the mixture and stir, add 1 tbsp sugar, and salt.
4. Thicken by pouring the cornstarch-water mixture in a slow stream while stirring.

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Ingredients:

• 3 tbsp. vegetable oil
• 1 tsp. sesame oil
• 2 cloves garlic, crushed
• 1 tsp. ginger, julienned
• ½ kg. fresh mixed vegetables of your choice
• ½ c. hot water
• 1 tbsp. oyster sauce
• 1 tbsp. soy sauce
• 1 tbsp. cornstarch mixed with 1 tbsp. water

Procedure:

1. Heat oil in a wok and add sesame oil, garlic and ginger.
2. Add vegetables and stir-fry for 1 minute.
3. Add hot water, oyster sauce and soy sauce.  Simmer for 2 minutes.
4. Add dissolved cornstarch.  Stir until sauce thickens.
5. Serve with rice.

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Ingredients:

• 2 tbsp. oil
• 1 tsp. crushed fresh garlic
• ¼ kg. bean sprouts
• 1 c. spinach
• 1/8 tsp. black pepper
• 2 dried tofu squares, cut into cubes
• 2 tbsp. lemon juice
• 1 tbsp. soy sauce

Procedure:

1. In a pan, stir-fry garlic until brown.
2. Add bean sprouts, spinach, black pepper and tofu and stir-fry for about 3 minutes or until spinach is wilted and tender.
3. Remove the pan from the heat and toss in the lemon juice.
4. Sprinkle with soy sauce.

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• 3 tbsps. butter
• 1 pound mushrooms

Procedure:

1. Wash mushrooms; cut off stem ends.
2. In pan,melt butter. Add mushrooms and sauté over medium heat for about 5 minutes.
3. Cover pan; cook for about 2 minutes.

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Ingredients:

• 1 pound small carrots, cut into 2-inch pieces
• ½ c. butter
• 1 tbsp. minced onion
• ¾ c. light brown sugar
• ¾ tsp. grated lemon rind juice of one lemon

Procedure:

1. Clean and rinsed carrots; place in sauce pan.  Cover.
2. Cook over medium-low heat for 20-30 minutes.
3. In sauce pan, over low heat, sauté onion in butter until golden.
4. Stir in brown sugar, grated lemon rind and lemon juice; heat until sugar dissolves.
5. Pour sauce over carrots at least 5 minutes before serving; stir to coat all carrots.

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Ingredients:

• 2 eggs
• 3 medium potatoes, unpeeled
• 1 small onion
• 1/3 c. flour
• ½ tsp. baking powder
• 2 tbsps. butter or margarine, melted
• 3 tbsps. milk
• 1 tsp. salt
• 1/8 tsp. pepper

Procedure:

1. Beat eggs in medium mixing bowl.
2. Grate potatoes and onion.
3. Add to eggs.
4. Stir remaining ingredients, mix well.
5. Drop by large spoonfuls onto preheated pan.
6. Over medium heat, brown both sides of pancakes.
7. Cover, reduce heat to low.
8. Cook for an additional 5 minutes.

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