Egg Kaldereta Egg Caldereta Ingredients:
8 pcs hard cooked eggs
Egg Caldereta Recipe is an
easy, affordable and a protein
rich Filipino dish. This is another
variation of the famous
Kaldereta, originally a goat stew
made with tomatoes, potatoes,
hot peppers, spices, liver, olives,
and bell peppers.
Here are other Kaldereta recipes
that we suggest you give a try,
the original Kalderetang
Kambing, Kalderetang
Manok, Squid
Kaldereta and Kalderetang
Baka. These Kaldereta recipes
are favorite Filipino meal served
during parties, fiestas and other
family special occasions in the
Philippines.
This Egg Caldereta Recipe
provides a delicious stew with a
festive bouquet of colors and
flavors from red bell peppers,
tomatoes, white potatoes and for
added flavor you can add mini
cocktail sausages and black
olives.
2 tbsp oil
1 tsp chopped garlic
2 tbsp chopped onions
1 cup tomato sauce
1 pc Beef Broth Cube
dissolved in
1 cup water
1 cup pineapple juice
2 cups cubed potatoes
1/2 cup diced red bell
pepper
1/4 cup green peas
1 can 85g liver spread
1/2 tsp salt
Egg Caldereta Cooking
Instructions:
Remove shells of eggs and
slice in half lengthwise, set
aside.
Heat oil, saute garlic and
onions until limp.
Add in tomato sauce, beef
broth, and pineapple juice.
Let boil.
Add potatoes and simmer
for 5 minutes or until
potatoes are fork tender.
Gently stir in sliced eggs,
bell peppers and green peas.
Simmer for another 3
minutes and add liver
spread to thicken. Season to
taste.
Cook for 2 minutes more.
Serve hot.
 F I L I P I N O S C R AM B L E D E G G S
2. Pour eggs over tomato-onion
mixture and allow to cook
without stirring for about 20 to
30 seconds. When it begins to
set, gently fold with tomatoes
and onions until combined.
Continue to cook until eggs
are just set. Serve hot.

P RE P TI ME
10 mins
C O O K TI ME
15 mins
T O TA L TI ME
25 mins

Yield: 6 Servings
I NG RE DI E N TS

1 tablespoon butter
2 Roma tomatoes, chopped
1 small onion, peeled and sliced
thinly
salt and pepper to taste
6 eggs, well beaten

I NS T RU C TI O NS

1. In a pan over low heat, add

butter. When it begins to melt,
add onions and cook for about
1 to 2 minutes or until limp.
Add tomatoes and cook,
mashing with back of spoon,
until softened. Season with
salt and pepper to taste.
Cornsilog (Corned Beef with Garlic
Rice and Fried Egg)
Cornsilog Corned Beef with Garlic
Rice and Fried Egg
This is Cornsilog (Corned Beef with
Garlic Rice and Fried Egg).Cornsilog
is a short term for Corned beef,
sinangag (fried rice) and pritong itlog
(fried egg). This is one of the popular
silog breakfast combination in the
Philippines and is usually served with
a side dish of fresh tomatoes or
cucumber. Enjoy this recipe
from us at Filipino Chow.
Ingredients
2 cups of chilled white rice
3 tablespoons minced garlic
1
2 teaspoon of salt
3 tablespoons of cooking oil
1 can (150 grams) of corned
beef
1 small-sized onion, cut into
rings
1 egg, cooked sunny side up
salt and freshly ground pepper
for corned beef
Instructions
Corned beef :
1. In a pan, heat 2 tablespoons of
oil then saute 1 tablespoon of
garlic followed by half of onion
rings.
2. Add corned beef and stir cook
for 5-10 minutes or until done.
3. Add salt and ground pepper to
taste.
4. Turn the heat off.
5. Garnish with leftover onion
rings.
Garlic Fried Rice:
1. Heat a clean frying pan over
medium heat.
2. Add 1 tablespoon of cooking oil
followed by 2 tablespoons of
garlic.
3. Cook until garlic turns golden
brown in color.
4. Add the rice to the pan then
press it down into the oil and
garlic.
5. Stir and mix the rice constantly
to avoid scorching.
6. Cook the rice for about 5-7
minutes or until the rice is hot
and well blended.
7. Add salt to taste then continue
to cook for an additional 5
minutes.
8. Transfer the garlic fried rice
into a plate along with your
cooked corned beef and fried
egg.
9. Prepare some freshly sliced
tomatoes as a side dish if you
want.
10. Enjoy!
 Kwek Kwek
Kwek Kwek
This is Kwek Kwek. Kwek-Kwek is a
famous Filipino street food made by
deep-frying hard-boiled quail eggs that
are covered with orange batter. This is
usually served with a spiced vinegar-
based dip and chopped cucumber on
the side. Another street food similar to
this is called Tokneneng which uses
chicken or duck eggs instead.Enjoy
this recipe from us at Filipino Chow.
Ingredients
12 to 18 pieces of boiled quail
eggs
1 cup of flour
3 tablespoons of cornstarch
1
2 cup of water
1 tablespoon of anatto powder
1
2 teaspoon of salt
1
2 teaspoon of freshly ground
black pepper
2 cups of cooking oil
Instructions
1. Hard boil the quail eggs until
they are done.
2. Then put them in a mixing bowl
filled with cold water to stop the
cooking process.
3. Drain then set the eggs aside.
4. Place the cornstarch in a
container then coat the eggs
with the cornstarch and set that
aside.
5. In a mixing bowl combine the
flour, salt, and pepper then mix
them thoroughly.
6. Dilute the anatto powder in
warm water then pour the
mixture in the mixing bowl with
the other ingredients and stir
thoroughly.
7. Place all the quail eggs in a
mixing bowl and completely
coat them with the batter.
8. Make sure that each egg is
thoroughly coated with batter
before frying them.
9. Place a sauce pan over
medium-high heat then pour in
the cooking oil. Adjust the heat
throughout the cooking process
as necessary.
10. When the oil is hot you can
scoop the quail eggs from the
mixing bowl using a spoon and
begin to deep fry the quail eggs
one or two at a time.
11. After a few minutes remove
the fried quail eggs from the
pan and place them on a plate
covered with a paper towel to
absorb excess oil.
12. Serve the Kwek Kwek with
vinegar or fish sauce while they
are still hot and crispy.
 Baked Eggs With Tomato,
Cheese, and Fire-Roasted
Eggplant
INGREDIENTS
1. 1 1/2 pounds Asian eggplant, about 3-4
medium eggplants
2. 1 tablespoon neutral oil, such as canola
or grapeseed
3. 1 tablespoon minced garlic
4. 1 large tomato, diced
5. 1 teaspoon fish sauce
6. 1/2 teaspoon freshly ground black
pepper
7. Kosher salt
8. 1/2 cup shredded Edam or gouda cheese
9. 4 large eggs, at room temperature
10.Soy sauce, to taste
11.Smoked Spanish paprika, to taste
DIRECTIONS
1. Pierce the eggplant all over with the
tip of a sharp knife. Roast the
eggplant directly over the gas flame
of your stovetop, turning the
eggplant with tongs to ensure the
skin is charred on all sides, 5-7
minutes. Alternatively, you can place
the eggplant on a cookie sheet
directly under the broiler and broil,
turning over once, 10-12 minutes
total. The eggplant is done when the
skin is charred and wrinkled, and the
flesh is very soft. Set the charred
eggplant aside to cool.
2. Preheat the oven to 400F.
3. Meanwhile, heat the oil in a medium
nonstick pan over moderately high
heat. Add the garlic and cook until it
just begins to brown, 2-3 minutes.
Add the tomato, fish sauce, and black
pepper, and cook until the tomato
softens and most of the juices have
cooked away, 3-5 minutes. Remove
the pan from the heat, and set aside.
4. Cut off the eggplant caps and peel off
the eggplant skin. Roughly chop the
flesh of the eggplant, season with salt
to taste, and then equally divide the
flesh among four 8- or 10-ounce
oven-safe ramekins. Equally divide
the shredded cheese among the
ramekins, and then divide the tomato
mixture among the ramekins.
5. Using the back of the spoon, form a
shallow well in the center of each
ramekin, and then crack an egg into
each well being careful not to
break the yolks.
6. Place the ramekins on a cookie sheet
and bake in the oven until the egg
whites are set, but the yolks are still
runny, 15-20 minutes. Remove the
ramekins from the oven. Drizzle each
egg with soy sauce, and sprinkle with
paprika.
Serves 4.
 Ham and Hotdog Omelet with
Cheese Instructions

1. Heat 2 tablespoons oil in a

pan.
2. Saute cubed ham and hotdogs
for 2 minutes. Remove from
the pan. Set aside.
3. Crack eggs in a bowl. Add salt
and ground black pepper.
Beat until the texture is
smooth.
4. Add cheese. Continue to beat
until well blended.
5. Heat remaining oil in a pan.
Pour a quarter of the egg
Prep time mixture. Top with a quarter of
5 mins cubed ham and hotdog. Using
Cook time a wide spatula, turn the egg
12 mins over to cook the other side.
Total time Let it stay for 40 to 80 seconds
in medium heat or until the
17 mins
other side is fully cooked.
This is a recipe for Ham and Perform the same steps until
Hotdog Omelet with Cheese all the eggs and meat are
consumed.
Recipe type: Egg 6. Transfer to a serving plate.
Serves: 4 Serve.
7. Share and enjoy
Ingredients
Nutrition Information
4 eggs
6 ounces ham, cubed Serving size: 4
3 hotdogs, cubed
teaspoon salt
teaspoon ground black
pepper
cup shredded cheddar cheese
4 tablespoons cooking oil
 Mushroom and Spinach Omelet Remove from the pan. Set
aside.
4. Crack the eggs and place in a
bowl. Add salt and pepper.
Beat the eggs until the texture
becomes soft.
5. Wipe the pan with clean paper
towel. Heat it again and then
pour-in half of the remaining
olive oil.
6. When the oil starts to get hot,
pour half of the beaten egg
Prep time mixture in the pan. Spread the
3 mins egg so that it will be cooked
Cook time evenly.
10 mins 7. When the eggs are cooked
Total time halfway, scoop half of the
13 mins cooked spinach and
mushroom and then arrange
on one end of the egg.
Serves: 2 8. Fold the other end of the egg
using a spatula to cover the
Ingredients
spinach and mushroom.
2 cups white mushroom, sliced 9. Gently slide the omelet to a
3 cups baby spinach, cleaned serving plate.
4 eggs 10. Serve. Share and enjoy!
4 tablespoons olive oil
Nutrition Information
Salt and pepper to taste
Serving size: 2
Instructions

1. Heat 1 tablespoon of olive oil

in a pan.
2. When the oil is hot, put-in the
mushroom. Cook for 2
minutes.
3. Add the spinach. Sprinkle salt
and pepper. Stir and then
cook for 1 to 2 minutes.
 Panlasang Pinoy Omelet to teaspoon) and beat until
the texture becomes smooth.
Set aside.
2. Heat the oil in a pan.
3. Saute the yellow onion and
tomato.
4. Once the onion and tomato
becomes soft. Add the bell
pepper and scallions. Cook for
1 minute.
5. Pour-in the beaten egg.
Spread the mixture over the
Prep time pan. Cook in medium heat for
5 mins 2 to 3 minutes or until the
Cook time bottom part forms.
5 mins 6. Flip the omelet to cook the
Total time other side. Note: you can put
10 mins the omelet on a plate with
cooked part facing down.
Gently flip and slide the
Serves: 3 omelet from the plate to the
Ingredients pan. The cooked part should
be facing up now.
3 large eggs 7. Transfer to a serving plate.
3 stalks scallions (onion leaves), Top with shredded sharp
sliced cheddar cheese.
small red bell pepper, 8. Serve. Share and enjoy!
chopped
1 small yellow onion, sliced Nutrition Information
1 small tomato cubed Serving size: 3
2 tablespoons extra virgin olive
oil
cup shredded cheddar cheese
Salt to taste
Instructions

1. Crack the eggs and place in a

bowl. Add some salt (a pinch
 Ground Beef Omelet 4. Sprinkle some salt and pepper
(adjust the amount to your
preference) and pour-in the
Worcestershire sauce. Stir and
cook for 4 to 5 minutes. Remove
from the pan and set aside.
5. Start to make the omelet by
cracking the eggs in a bowl.
Sprinkle a bit of salt. Whisk the
eggs until the texture is smooth.
6. Heat the remaining oil in a pan.
7. Once the oil starts to heat-up,
slowly pour of the beaten egg on
the pan. Let it cook in low to
medium heat until the egg starts to
Prep time form.
5 mins 8. Turn the egg over using a spatula.
Cook time Scoop of the cooked ground
beef over one side of the egg.
15 mins When the other side of the egg
Total time forms and starts to solidify, fold the
20 mins other half to cover the side with
ground meat.
9. Remove the omelet from the pan
Serves: 3 and transfer to a serving plate.
Ingredients Perform the same steps until all
the ingredients are consumed.
4 eggs 10. Serve with rice or bread. Share
lb. ground beef and enjoy!
1 small yellow onion, chopped
1 small green bell pepper, chopped Nutrition Information
2 tablespoons Worcestershire sauce Serving size: 3
6 tablespoons cooking oil
salt and pepper to taste
Instructions

1. Prepare the ground beef filing by

heating 3 tablespoons of cooking
oil in a pan.
2. Add the onion. Cook until soft.
3. Add the chopped bell pepper and
ground beef. Brown the beef (cook
around 3 to 5 minutes).
 Ground Beef Basil and Tomato 3. Preheat oven to 350 degrees
Frittata Fahrenheit.
4. In a large mixing bowl,
combine eggs, cooked beef
and basil, tomato, salt, and
pepper. Beat.
5. Pour the mixture into an oval
baking pan.
6. Bake for 20 to 30 minutes, or
until the mixture rises and
becomes solid. Do not over
Prep time bake.
5 mins 7. Serve with tomato ketchup.
Cook time 8. Share and enjoy!
35 mins Nutrition Information
Total time
Serving size: 6
40 mins

Serves: 6
Ingredients

lb. ground beef

3 tablespoons chopped basil
3 pieces Roma tomato, diced
6 eggs, beaten
1 teaspoon salt
teaspoon ground black
pepper
1 tablespoon cooking oil
Instructions

1. Heat the oil in a pan. Put-in

the beef and then cook for 3 to
5 minutes.
2. Add the basil. Cook for 1
minute. Turn the heat off and
Let the beef cool down.
 3. Heat an oven-safe frying pan
Tuna and Zucchini Omelet or skillet in a stove top. Pour-
in the cooking oil.
4. Once the oil becomes hot,
saute the onion and zucchini
for 2 to 3 minutes.
5. Add the tuna. Cook for 2
minutes.
6. Pour-in the beaten eggs.
Gradually stir to distribute the
ingredients. Cook in low to
medium heat for 4 to 6
Prep time
minutes.
5 mins 7. Turn off heat from the stove
Cook time top and then place the pan
15 mins inside the oven. Broil for 5 to 7
Total time minutes or until the top part of
20 mins the omelet is done.
8. Serve for breakfast.
9. Share and enjoy!
Serves: 4
Ingredients Nutrition Information
Serving size: 4
2 (5 oz.) cans tuna, drained
1 medium zucchini, sliced
1 medium red onion, sliced
5 eggs, beaten
teaspoon salt
teaspoon ground black
pepper
2 tablespoons cooking oil
Instructions

1. Preheat the oven to broil

(510F).
2. Combine salt, pepper, and
beaten eggs in a bowl. Mix
well and then set aside.
 Scrambled Eggs with Tomato, Onion, of the pan is coated with oil and
and Spinach butter.
3. Add the tomato and onion. Cook
for 2 to 3 minutes in medium heat
or until the onion gets soft.
4. Add the spinach and then stir fry
for 30 seconds.
5. Pour-in the beaten egg. Cook one
side until it starts to set. Gently
scrape the the eggs from one end
of the pan going towards the
center using either a spatula or
wooden spoon. Repeat the
process until soft curds form.
6. Transfer to a serving plate. Serve
with toast.
7. Share and enjoy!
Prep time
8 mins Nutrition Information
Cook time Serving size: 4
10 mins
Total time
18 mins

Serves: 4
Ingredients

4 eggs
1 medium plum tomato, cubed
1 medium yellow onion, sliced
1 cup baby spinach
a pinch of salt
a pinch of ground black pepper
2 tablespoons cooking oil
2 tablespoons butter
Instructions

1. Crack the eggs in a bowl. Add salt

and pepper. Beat until smooth. Set
aside.
2. Heat the cooking oil and butter in a
pan. Make sure that the entire area
 2. Mash the egg yolks using a
Deviled Egg Recipe fork.
3. Add the mayonnaise and Dijon
mustard. Mix well.
4. Arrange the egg whites in a
plate. Scoop equal amounts of
the mixture into the center of
each sliced eggs. Sprinkle
some paprika on top.
5. Garnish with chopped dill.
6. Serve. Share and enjoy!

Nutrition Information
Serving size: 2

Prep time
5 mins
Cook time
10 mins
Total time
15 mins

Serves: 2
Ingredients

3 pieces hard boiled Eggs

1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 teaspoon paprika
1 tablespoon chopped dill
Instructions

1. Slice the eggs in half

lengthwise. Remove the egg
yolk and put it in a bowl.
 Corn Soup with Quail Eggs 1. Combine chicken broth and
water in a cooking pot. Bring
to a boil.
2. Pour-in the cream style sweet
corn. Stir and allow to re-boil.
Cover and simmer for 15
minutes. Add water as
necessary.
3. Add the green onions, salt,
and pepper. Cook for 2
minutes.
4. Pour-in the water with
Print cornstarch. Stir and continue
Prep time to cook for a minute.
5 mins 5. Drop-in the chicken egg.
Cook time Quickly stir until until the egg
20 mins is distributed.
Total time 6. Add the boiled quail eggs.
25 mins Cover and turn the heat off.
Let it stay covered for 5
minutes.
Serves: 5 7. Transfer to a serving bowl.
Ingredients Serve.
8. Share and enjoy!
2 dozen boiled quail eggs, shells
removed Nutrition Information
1 (15 oz.) can cream style sweet Serving size: 5
corn
2 cups chicken broth
1 cup water
cups chopped green onions
1 raw chicken egg
2 tablespoons cornstarch diluted
in water
Salt and pepper to taste
Instructions
 Egg Drop Soup Instructions

1. Dilute the cornstarch in cup

water. Stir and mix well. Set
aside.
2. Combine chicken broth and
water in a cooking pot, Bring
to a boil.
3. Add the grated ginger. Cook
for 2 minutes.
4. Pour-in the beaten egg. Stir.
5. Add-in the cornstarch diluted
in water. Continue to stir until
the texture of the soup
reaches your desired texture.
6. Add salt to taste.
7. Transfer to a serving bowl.
Sprinkle green onions on top.
8. Serve. Share and enjoy!
Prep time
5 mins Nutrition Information
Cook time
Serving size: 4
18 mins
Total time
23 mins

Serves: 4
Ingredients

3 cups chicken broth

1 cup water
2 eggs, beaten
1 teaspoon grated ginger
1 tablespoon cornstarch
2 tablespoons chopped green
onion (optional)
Salt to taste
 Chicken and Corn Soup Instructions

1. Heat oil in cooking pot.

2. Put-in ginger and cook for a
minute.
3. Add the corn and chicken
stock. Stir and let boil.
4. Put-in the chicken, soy sauce,
sesame oil, salt, and pepper.
Let boil and cook for 7 to 10
minutes.
5. Combine cornstarch with cold
water and mix well. Add-in the
mixture and stir continuously
Prep time
while cooking.
5 mins 6. Stir-in the beaten eggs.
Cook time Continue stirring to prevent
30 mins the eggs from forming.
Total time 7. Add the green onions and
35 mins cook for another 2 minutes.
8. Transfer to a serving bowl.
9. Serve. share and enjoy!
Serves: 4
Nutrition Information
Ingredients
Serving size: 4
lbs ground chicken
15 ounces shredded kernel corn
4 cups chicken stock
2 teaspoons soy sauce
1 teaspoons cornstarch
2 pieces eggs, beaten
cup green onions, chopped
1 teaspoon sesame oil
1 teaspoon ginger, minced
1 teaspoon salt
teaspoon ground black
pepper
2 tablespoons cold water
1 tablespoon cooking oil
 Egg Sandwich Spread Recipe until all the ingredients are
well blended.
3. Add the sweet pickle relish.
Fold once more until the
pickles blends with the other
ingredients.
4. Transfer in a container.
Refrigerate for 1 hour, or you
can use it immediately.
Spread over your favorite slice
of bread.
Prep time 5. Share. Share and enjoy!
10 mins
Cook time Nutrition Information
5 mins Serving size: 6
Total time
15 mins

Serves: 6
Ingredients

6 hard boiled eggs

cup mayonnaise
cup sweet pickle relish
1 teaspoon white sugar
teaspoon dry mustard powder
teaspoon onion powder
teaspoon salt
teaspoon ground black
pepper (optional)
Instructions

1. Place the eggs in a bowl.

Mash using a fork.
2. Add mayonnaise, sugar,
mustard powder, onion
powder, salt, and pepper. Fold
 Egg and Cheese English Muffin 4. Put-in the cooking oil and then
Sandwich fry the eggs. You can do over
easy or sunny side up. You
can also do pouched egg if
frying is not an option.
5. Spread the mayonnaise
mixture on one side of the
English muffin. Arrange one
egg on top and then place the
cheese above the egg. Cover
with the other half of the
muffin.
6. With excess oil wiped-out in
Prep time
the pan, put-the egg muffin
5 mins back (with egg and cheese).
Cook time Make sure the muffins touch
5 mins the pan, not the egg nor
Total time cheese. Heat both sides for 1
10 mins minute or until the cheese
starts to melt.
7. Serve for breakfast along with
Serves: 2 brewed coffee or hot
Ingredients chocolate. Share and enjoy!

2 medium eggs Nutrition Information

2 English muffins, sliced into half Serving size: 2
horizontally
2 American cheese singles
2 tablespoons mayonnaise
2 teaspoons tomato ketchup
1 tablespoon cooking oil
Instructions

1. In a small bowl, combine

mayonnaise and ketchup. Mix
well. Set aside.
2. Heat a wide frying pan.
3. Toast both sides of the muffin
in the heated pan. Set aside
 Sarciadong Itlog Recipe 2 tablespoons fish sauce
teaspoon ground black pepper
2 tablespoons cooking oil
Instructions

1. Heat the oil in a pan.

2. Saute the onion, garlic, tomato,
and bell peppers for 3 to 5
minutes.
3. Pour-in the chicken (or vegetable)
broth. Let boil.
4. Add the fish sauce and ground
black pepper. Stir.
5. Pour-in the beaten egg. Stir until
the egg is distributed. Continue to
cook for 3 minutes more.
6. Add the chopped scallions and
boiled eggs. Cook for 2 minutes,
7. Transfer to a serving bowl.
Prep time Sprinkle chopped parsley on top.
8. Serve. Share and enjoy!
10 mins
Cook time Nutrition Information
20 mins
Serving size: 3
Total time
30 mins
Serves: 3
Ingredients

3 to 4 pieces hard boiled eggs, shell

removed
1 piece raw egg, beaten
1 small red bell pepper, diced
1 small green bell pepper, diced
3 medium plum tomato, diced
1 medium yellow onion, diced
cup chopped scallions (green
onions)
2 cloves garlic, minced
1 tablespoon chopped flat leaf
parsley
1 cup chicken broth (or vegetable
broth)
 Salted Eggs and Tomato Salad 3. Add the cubed tomatoes and
fish sauce. Mix well.
4. Serve. Share and enjoy!

Nutrition Information
Serving size: 4

Prep time
5 mins
Cook time
1 min
Total time
6 mins
Serves: 4
Ingredients

2 salted duck eggs (itlog na

maalat)
2 medium plum tomatoes, cubed
1 teaspoon fish sauce
Instructions

1. Slice the salted eggs in half.

2. Scrape the egg white and yolk
then arrange in a bowl.
 CORNED BEEF OMELET Part 3
1. In a same pan, melt butter in a low
heat then pour egg mixture.
2. Cook until slightly set then top the
remaining corned beef and grated
cheese.
3. Continue cooking until bottom is
golden then gently fold omelet over.
4. Slide omelet into serving plate
then serve with hot sauce.

Estimated time of preparation and

cooking: 10-15 minutes
Good for 1 servings
Ingredients:
4 eggs, beaten
1 can(150 grams) corned beef
1 onion, chopped
2 tablespoons butter or margarine
1 tablespoon cooking oil
1/2 teaspoon ground pepper
1/4 cup evaporated milk(optional)
1/2 cup cheese, grated(optional)
Procedures:
Part 1
1. In a separate bowl, beat the eggs,
milk and ground pepper together
until frothy. Set aside.
Part 2
1. In a nonstick pan, heat oil then
saute onions until soft.
2. Add corned beef and cook for 3
minutes then transfer into bowl. Set
aside.
3. Add half of corned beef into egg
mixture then mix well.
 SOTANGHON SOUP 4. Add patola and cook for 2 minutes
WITH PATOLA AND EGG then season with fish sauce and
pepper.
6. Add sotanghon noodles and
simmer for 1 minute.
7. Remove from heat then transfer to
serving bowl. Top with sliced eggs
and saffron.

Estimated time preparation and

cooking: 30-40 minutes
Good for 3-4 persons
Ingredients:
1 big-sized sponge gourd(patola),
peeled and sliced
2 packs sotanghon noodles
4 eggs, boiled, peeled and sliced
150 grams pork, cut into small pieces
or shrimps
1 onion, chopped
3 cloves garlic, minced
fish sauce and pepper to taste
1 pork broth cubes(optional)
1/2 teaspoon saffron(optional)
Procedures:
Part 1
1. In a saucepan, heat oil then saute
garlic and onion.
2. Add pork and fish sauce then cook
until color turns to light brown.
3. Add water and pork broth cubes
then simmer for 10 minutes or until
the meat is tender.
 TUNA AND MUSHROOM Part 2
1. In a nonstick frying pan, heat
butter over medium heat.
2. Saute onions, mushrooms and
tomatoes for 3 minutes or until soft.
3. Add tuna flakes and ground
pepper, continue sauteing for another
3 minutes. Strain and set aside.
Part 3
1. In a same pan, add butter, half of
tuna-mushroom mix then pour half
of egg mixture.
2. Sprinkle with grated cheese then
OMELET cook until bottom is golden.
Estimated time of preparation and 3. Gently fold omelet over then
cooking: 10-20 minutes carefully slide omelette onto a
Good for 1 servings serving plate.
Ingredients: 4. Garnish with parsley then serve
4 eggs, beaten with hot sauce!
1/2 cup butter or margarine Tips:
1 can(115 grams) mushrooms, pieces 1. You may include bell peppers and
and stems zucchini sliced thinly in omelette
1 can(155 grams) tuna filling.
flakes(spicy/oil), drained
1 onion, chopped Papers
2 tomatoes, diced
salt and ground pepper to taste 1 Water
1/2 cup cheese, grated
4 Pieces
1/4 cup evaporated milk(optional)
1 tablespoon parsley, Baby
chopped(optional for garnishing)
Procedures: Baby Furniture
Part 1
1. In a bowl, beat the eggs and milk Baby Gift
together until frothy then season with
salt and ground pepper. Set aside.
 KWEK-KWEK Notes:
1. You may also used anatto water
instead of food coloring.
2. You may used duck eggs or
chicken eggs instead of quail eggs.
Dipping Sauce:
1/2 cup vinegar
2 tablespoons flour or cornstarch
1/2 cup sugar
1/2 cup water
3 tablespoons soy sauce or 2
tablespoons ketchup for coloring
Estimated time of preparation: 10 hot sauce or chopped chili
minutes peppers(labuyo)(optional)
Estimated time of cooking: 20 Procedures:
minutes 1. In a sauce pan, combine all the
Ingredients: ingredients then simmer in a low heat
3 dozen quail eggs, hard-boiled while keep stirring until thickens.
2 cups flour
1 tablespoon baking powder
3/4 cup water
salt and ground pepper to taste
1 teaspoon orange food coloring
cooking oil for frying
Procedures:
1. In a mixing bowl, combine
flour,salt, pepper, water and food
coloring. Mix until well blended.
2. Add baking powder, stir to smooth
batter and set aside for 15 minutes.
3. Place the hard-boiled eggs in the
mixing bowl and coat with batter.
4. Spoon out the eggs from the batter
and deep fry in hot cooking oil for a
minute or until the coating is crispy.
5. Drain and serve with spicy vinegar
or sweet and sour sauce. Enjoy!
 EGG WHITE LECHE FLAN Part 2
1. In a mixing bowl, combine the
other ingredients then whisk well.
2. Strain and pour the mixture on top
of the syrup for about 1 to 1 1/4 inch
thick.
3. Cover with aluminum foil then
steam in medium heat for about 40-
45 minutes.
4. Remove the molds and let it cool
at room temperature then refrigerate
for several hours before serving.
Estimated time of preparation and
cooking: 60 minutes. Good for 4- 5 Tips:
llanera aluminum molds. 1. To remove the leche flan from
mold, run a thin knife around the
Ingredients: edges of the mold to loosen the leche
10 egg whites(puti ng itlog) flan. Place a platter on top of the
1 can(390 grams) evaporated milk mold and quickly turn upside down
1 can(390 grams) fat free condensed to position the golden brown caramel
milk on top.
2 teaspoons calamansi juice 2. Leche flan is cooked by inserting a
1 teaspoon vanilla extract(optional) knife in the center comes out clean.
1 cup brown sugar
3/4 cup water
Utensils:
4-5 Llanera aluminum molds
Steamer
Strainer
Whisk
Procedures:
Part 1
1. In a sauce pan, dissolve brown
sugar with water over low heat until
golden brown. Swirl gently.
2. Pour the syrup in the aluminum
molds then spread evenly.