Ingredients

1 large sized bangus ( milkfish )

1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin (monosodium glutamate)
1 tsp. Salt
tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying
Instructions
1.

Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in
pounding.
Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner
(sandok) through the fish neck.
Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and
on the other side of the fish.
If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat
(with the big bone), starting from the tail going out through the head. This way, you will be able to push out
the whole meat without cutting an opening on the skin.
Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a
little water. Drain. Pick out bones. Flake meat.
Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt,
vetsin, ground pepper, and Worcestershire sauce. Add raisins.
Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap
bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.

2.
3.
4.
5.
6.
7.

8.

Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup .

Ingredients

kilo broccoli, cut into florets

kilo cauliflower, cut into florets

1 large carrot, peeled and sliced

cup chicharo (snow peas)

small cabbage, cut into 1-inch thick strips

1 cup Chinese pechay

1 small red bell pepper, seeded and cut into small pieces

1 small bell pepper, seeded and cut into small pieces

cup button mushrooms

1 small onion, peeled and sliced

2 cloves garlic, peeled and minced

1 cup chicken thigh fillets, cut into 1-inch cubes

1 tablespoon oyster sauce

cup chicken liver, cut into 1-inch cubes

5 pieces baby corn, halved crosswise

10 quail eggs, hard boiled and peeled

1 chicken cube

1-1/2 teaspoons corn starch

2 tablespoon Canola oil

salt and pepper to taste

Instructions
1.

In a Large sauce pan, add 3 cups of water, 1 teaspoon salt and simmer.

2.

Also prepare a bowl with water and lots of ice for your vegetable ice bath.

3.

Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.

4.

Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.

5.

Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes

6.

Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice
bath.

7.

Dissolve the Chicken Cube using water from the poaching liquid.

8.

Set aside and reserve the poaching liquid.

9.

Drain vegetables from the ice bath when they are cold.

10. Pour and heat Canola oil in a wok or large sauce pan.
11. Saute onions and garlic and cook until softened.
12. Add the sliced chicken and cook for 3 minutes.
13. Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
14. Pour the dissolved chicken cube and mix.
15. Pour 2 cups of the reserved poaching liquid and oyster sauce.
16. Cover the pan and bring to a boil and cook for 5 minutes.
17. Add the hardboiled quail eggs and mushrooms.
18. Add the shrimp and cook for 1 minute.
19. Drain the vegetables then add to the mixture
20. Gently stir the veggies to combine, and cook for about 5 minutes.
21. Add salt and pepper.
22. Add cabbage and chinese pechay.
23. Combine cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.
24. Add the dissolved corn starch.
25. Gently stir the Chopsuey mixture.
26. Add corn starch mixture to pan, stirring gently.
27. Cook for about 2 minutes until the sauce has thickened.
28. Season with salt and pepper to taste.

29. Remove from the sauce pan or wok and place in a serving dish.

Ingredients

1 1/2
8
2
1
1/4
1 1/2
1/2
1
1/4
1 1/2

pounds beef sirloin steak, 1/2 inch thick

ounces fresh mushrooms, sliced (2 1/2 cups)
medium onions, thinly sliced
garlic clove, finely chopped
cup butter or margarine
cups Progresso beef flavored broth (from 32-ounce carton)
teaspoon salt
teaspoon Worcestershire sauce
cup Gold Medal all-purpose flour
cups sour cream

cups hot cooked egg noodles

Directions

1 Cut beef across grain into about 1 1/2x1/2-inch strips.

2 Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat,
stirring occasionally, until onions are tender; remove from skillet.

3 Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and
Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

4 Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat
to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not
boil). Serve over noodles.
Ingredients

6 cups cooked white rice, refrigerated overnight

1 cup barbecued pork, chopped

1 tablespoons soy sauce

2 teaspoons salt

8 to 10 pieces shrimps, shelled and deveined

cup green peas

cup green onion, chopped

2 pieces raw eggs, beaten

1 teaspoon sugar

1 teaspoon ginger, minced

1 teaspoon garlic, minced

3 tablespoons cooking oil

Instructions
1.

Heat cooking oil and saut ginger and garlic.

2.

Add shrimps and cook for a minute. Remove the shrimps and set aside.

3.

Pour-in the beaten egg mixture and cook.

4.

When the egg is cooked, divide into small pieces. Add the rice and mix well.

5.

Put-in the soy sauce, sugar, and salt. Mix with the other ingredients.

6.

Add barbecued pork. Cook for 3 minutes.

7.

Add green peas and shrimp. Cook for another 3 minutes.

8.
9.

Put-in the green onions. Cook for 2 minutes while mixing with the other
ingredients.
Turn the heat off and then transfer to a serving plate.

10. Serve. Share and enjoy!