BREAKFAST 1: EGG SOUFFLE IN LOAF BREAD

Serving size: 6-8 single pieces of bread

Ingredients:
1. 1 Cup of Milk (either sterilized or from powdered)
- add sugar to taste.
2. ½ stick of Butter
3. 2 Eggs beaten and scrambled
- Add salt to taste

Procedure
1. Prepare all necessary materials
a. Turn on pan on medium heat
b. Melt half a spoon of butter (be careful not to burn it!)
2. Soak Loaf bread in milk and let drain (in order for there not to be too much milk)
3. Soak both sides of bread on beaten egg
4. Lay the bread on heated pan with melted butter
5. Flip after desired toast level is achieved (typically golden brown)
6. Optional
a. Add minimal butter on finished product

BREAKFAST 2: Omelette#1: Onions

Serving size: 2 servings max
Ingredients:
1. 2 Pieces of large White onion (red onions have a strong taste, choose wisely)
a. Washed & Diced
2. Cooking Oil or butter! (Caution for butter: easily burned! +things tend to stick)
3. Salt & Pepper
4. 2 Eggs Beaten and Scrambled

Procedure
1. Prepare ingredients first
a. Wash & Dice White onions
b. Scramble & Season eggs with salt and pepper
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Saute Onions till they soften or change texture.
5. Put pan on low heat
6. Pour scrambled eggs
7. Cook until desired toast level is achieved (typically golden brown)
- Raise heat as necessary

BREAKFAST 3: Omelette#2: Hotdog

Serving size: 2 servings max
Ingredients:
 1. 2 pieces of large hotdog of choice (3-4 if small sized)
2. Cooking Oil or butter! (Caution for butter: easily burned! +things tend to stick)
3. Salt & Pepper
4. 2 Eggs Beaten and Scrambled

Procedure
1. Prepare ingredients first
a. Wash and Dice hotdogs
b. Scramble & Season eggs with salt and pepper
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Saute Hotdogs until cooked.
- Do not mix vigorously if hotdogs are very small! They can get smushed
5. Put pan on low heat
6. Pour scrambled eggs
7. Cook until desired toast level is achieved (typically golden brown)
- Raise heat as necessary

BREAKFAST 4: Omelette#3: Potatoes

Serving Size: 2 Servings max
Ingredients:
1. 2 pieces of large potatoes
2. Cooking Oil or butter! (Caution for butter: easily burned! +things tend to stick)
3. Salt & Pepper
4. 3 Eggs Beaten and Scrambled (in potatoes, you need more eggs in order to form the omelette)
Procedure
1. Prepare ingredients first
a. Wash and Dice Potatoes
b. Scramble & Season eggs with salt and pepper
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Saute Potatoes until cooked. (stir accordingly to avoid burning)
5. Put pan on low heat
6. Pour scrambled eggs
7. Cook until desired toast level is achieved (typically golden brown)
- Raise heat as necessary

BREAKFAST 5: Omelette#4: Onions and Bacon

Serving Size: 2 Servings max
Ingredients:
1. 1 pieces of white onion
2. 4 strips of Bacon
3. Cooking Oil or butter! (Caution for butter: easily burned! +things tend to stick)
4. Salt & Pepper
 5. 2 Eggs Beaten and Scrambled

Procedure
1. Prepare ingredients first
a. Wash and Dice White Onions
b. Defrost and dice bacon (not too small!)
c. Scramble & Season eggs with salt and pepper
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan
- adjust accordingly, but don’t put too much. Bacon releases oil when cooked
4. Sauté Onions until cooked. (stir accordingly to avoid burning)
5. Add bacons to fryer & stir
6. Put pan on low heat
7. Pour scrambled eggs
8. Cook until desired toast level is achieved (typically golden brown)
- Raise heat as necessary
BREAKFAST 6: Omelette#5: Onions and Ham
Serving Size: 2 Servings max
Ingredients:
1. 1 pieces of white onion
2. 3 pieces of ham
3. Cooking Oil or butter! (Caution for butter: easily burned! +things tend to stick)
4. Salt & Pepper
5. 2 Eggs Beaten and Scrambled

Procedure
1. Prepare ingredients first
a. Wash and Dice White Onions
b. Defrost and dice ham (not too small!)
c. Scramble & Season eggs with salt and pepper
d. Mix Diced ham into scrambled egg mixture
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Sauté Onions until cooked. (stir accordingly to avoid burning)
5. Put pan on low heat
6. Pour scrambled eggs & ham mixture
7. Cook until desired toast level is achieved (typically golden brown)
- Raise heat as necessary
BREAKFAST 7: Omelette#6: Onions and Tuna
Serving Size: 2 Servings max
Ingredients:
1. 1 pieces of white onion
2. 1 can of century tuna (or tuna of choice!)
3. Cooking Oil or butter! (Caution for butter: easily burned! +things tend to stick)
4. Salt & Pepper
5. 2 Eggs Beaten and Scrambled

Procedure
1. Prepare ingredients first
a. Wash and Dice White Onions
b. Drain tuna oil
c. Smush and squish tuna with a fork
d. Scramble & Season eggs with salt and pepper
e. Mix Squished tuna into scrambled egg mixture
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Put pan on low heat
5. Pour scrambled eggs & tuna mixture
6. Cook until desired toast level is achieved (typically golden brown)
- Raise heat as necessary
7. Use tuna oil as sauce or on rice for complete fine dining experience
BREAKFAST 8: Special Omelette: Cabbage, Potatoes, & Hotdogs
Serving Size: 2 Servings max
Ingredients:
1. 1/8 cabbage head (sliced and diced)
2. 2 pieces of hotdog
3. 1 large potato
4. 1 white onion
5. Cooking Oil or butter! (Caution for butter: easily burned! +things tend to stick)
6. Salt & Pepper
7. 3 Eggs Beaten and Scrambled
8. 1 spoon of Flour
9. OPTIONAL: ¼ cup of milk (for taste)

Procedure
1. Prepare ingredients first
a. Wash and Dice Cabbage
b. Wash and Dice White Onion
c. Wash and Dice Potato
d. Defrost and slice hotdog
e. Scramble & Season eggs with salt and pepper
f. Add flour into scrambled egg mixture & whisk
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Sauté diced cabbage until cooked. (stir accordingly to avoid burning)
5. Add diced white onions when cabbage is half cooked (texture is crisp not soft)
6. Add hotdogs immediately after white onions are added (they cook almost at the same time especially if
diced in equal proportions and in moderate heat)
7. Put pan on low heat
8. Pour scrambled eggs
9. Cook until desired toast level is achieved (typically golden brown)
- Raise heat as necessary

BREAKFAST 9: Egg fried rice

Serving Size: 2 Servings max
Ingredients:
1. ½ bulb of garlic
2. 1 white onion
3. ½ onion leaf stem
4. Cooking Oil
5. Salt & Pepper
6. 2 Eggs Beaten and Scrambled
7. Leftover rice (adjust proportions above if leftover rice exceeds 3 cups)
8. OPTIONAL: Curry Powder or Oyster Sauce

Procedure
1. Prepare ingredients first
a. Wash and Dice Garlic
b. Wash and Dice White Onion
c. Wash and Dice Onion leaf stem
d. Scramble & Season eggs with salt and pepper
e. Wash hands and prepare rice
i. There must not be large pieces present
ii. Make sure to smell the rice from those on top to those at the bottom (expired rice tend to
smell from the bottom where moisture build up)
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Pour scrambled eggs after oil is heated and ready
5. Cook until desired toast level is achieved (typically golden brown)
6. Set aside eggs
7. Pour one spoon of oil on the pan (adjust accordingly)
8. Sauté diced white onions until cooked. (stir accordingly to avoid burning)
9. Add diced garlic cloves (garlic burn easily!)
10. Put pan on low heat
11. Add prepared leftover rice and stir
12. Slice and dice egg with a spoon and add unto the mix
13. Add Onion leaves
14. Season to taste
15. OPTIONAL:
a. Taste of Curry: Add ½ spoon of curry powder
b. Tangy salty taste: Add ½ spoon of Oyster sauce
16. Mix well. Don’t touch the hot handles love!

BREAKFAST 9: Leftover Meal Fried Rice

Serving Size: 2 Servings max
Ingredients:
1. Any leftover stew/sarsa meal (Soups cannot be used in fried rice)
2. 1/2 Bulb of Garlic
 3. Cooking Oil
4. Salt & Pepper
5. Leftover rice (adjust proportions above if leftover rice exceeds 3 cups)

Procedure
1. Prepare ingredients first
a. Prepare Sarsa Meal
i. Defrost if frozen or let rest outside the fridge in room temperature
ii. Check if expired
iii. If MEAT: remove meat from bones
iv. If FISH: debone
v. If VEGGIE: check for freshness
b. Wash hands and prepare rice
i. There must not be large pieces present
ii. Make sure to smell the rice from those on top to those at the bottom (expired rice tend to
smell from the bottom where moisture build up)
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Sauté diced garlic cloves (garlic burn easily!)
5. Put pan on low heat
6. Add prepared leftover rice and stir
7. As rice is cooked, move it all to one side of the pan
8. Put pan on medium heat
9. Add Leftover Meal directly unto the pan (opposite side of the fried rice)
a. Cook & stir leftover meal
10. Then, put the rice on top of the leftover meal so it rests under the fried rice
11. Wait for a few minutes then stir
12. Season to taste
13. Mix well. Don’t touch the hot handles love!

BREAKFAST 10: Soft Scrambled Eggs

Serving Size: 2 Servings max
Ingredients:
1. Cooking Oil or butter! (Caution for butter: easily burned! +things tend to stick)
2. Salt & Pepper
3. 2 Eggs Beaten and Scrambled
4. ¼ cup of milk (either sterilized, fresh, or from mixed powdered milk)
Procedure
1. Prepare ingredients first
a. Scramble & Season eggs with salt and pepper
b. Mix ¼ cup of milk into the scrambled egg mixture
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Put pan on low heat
5. Pour scrambled egg mixture
6. Cook until desired toast level is achieved (typically golden brown)
- Raise heat as necessary

BREAKFAST 11: Sunny Side Up Eggs (the way u love it)

Serving Size: 2 Servings max
Ingredients:
1. Cooking Oil or butter! (Caution for butter: easily burned! +things tend to stick)
2. Salt & Pepper
3. 2 Eggs

Procedure
1. Prepare ingredients first
a. Mix salt and pepper into a saucer (or small plate)
b. Crack first egg unto a saucer (or small plate, as long as it can contain the egg)
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Put pan on low heat
5. Pour first egg unto the pan carefully to avoid breaking the yolk
6. Pinch salt and pepper, sprinkle over cooking egg
7. Crack second egg unto saucer while the first egg cooks
8. As the bottom part of the first egg cooks and turns golden brown, use a spatula to flip in order to cook
the yolk thoroughly (Do not squish egg down! Yolk can break)
9. Cook until desired then set aside
10. Add oil as necessary and repeat procedure for second egg

BREAKFAST 12: Clubhouse Sandwich Basket

Serving Size: 4 Servings max
Ingredients:
1. 4 pieces of ham
2. 1 white onion
3. 4 Tomatoes
4. 1 Cucumber
5. 1 Loaf of bread
6. Cooking Oil
7. Mayonaisse
8. OPTIONAL: 2 Scrambled Eggs
Procedure
1. Prepare ingredients first
a. Defrost and prepare ham
b. Wash and slice onions horizontally (to create small onion rings)
i. Divide onion rings using your fingers, separating each ring
c. Slice tomatoes horizontally (to create small tomato rings)
d. Wash, peel, and slice cucumbers
2. Put vegetables on a plate
3. Put pan on medium heat
4. Pour two spoonful of oil on the pan (adjust accordingly)
5. Cook ham! Make sure to put only what the pan can fit in.
6. Cook until desired toast then set aside
7. OPTIONAL: cook scrambled eggs
8. Make sandwiches on the dining table samgyup style
BREAKFAST 13: Hotdog & Onions in Catsup Sauce
Serving Size: 2 Servings max
Ingredients:
1. 4-5 pieces of hotdog
2. 3 white onion
3. Catsup
4. Soy sauce
5. Cooking Oil
6. Salt and Pepper
7. OPTIONAL: Umami (MSG)
8. OPTIONAL: Red Pepper

Procedure
1. Prepare ingredients first
a. Defrost & wash hotdogs then slice
b. Wash, peel, and dice white onions
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Saute white onions
5. Add hotdogs after white onions are cooked
6. Stir accordingly
7. As the hotdogs are cooked, add ½ cup of catsup and stir
- If catsup is too thick, you can add 1/8 cup of water (or a few spoonful)
8. Add 1-2 spoons of soy sauce (adjust according to taste)
9. Mix well
10. Add salt and pepper to taste.

MEAL 1: Tofu and Tuna Sisig

Serving Size: 2 Servings max
Ingredients:
1. 2-3 pieces of Tofu
2. 2 white onion
3. 1 can of century tuna
4. 1-3 pieces of green chilli
5. Soy sauce
6. Oyster Sauce
7. Cooking Oil/Margarine/Butter
8. Sugar
9. Salt and Pepper
10. 1 Egg
11. OPTIONAL: Umami (MSG)
12. OPTIONAL: Mayonnaise
13. OPTIONAL: Chicharon

Procedure
1. Prepare ingredients first
a. Wash and slice pieces of tofu into fine bits
b. Wash, peel, and dice white onions
c. Wash and slice Green Chilli
d. Open and pour tuna into a bowl
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Fry pieces of tofu
5. Add White onions when tofu is nearly cooked
6. Stir Fry until onions are soft
7. Add tuna with its oil into the bowl.
8. Put pan on high heat
9. Stir fry until oil starts to settle
10. Create a hole in the middle of the food
11. Crack egg and put it in the middle, then stir fry
12. Put pan on medium heat
13. Add Oyster sauce and balance with soy sauce. Usually: 2-3 spoonful of oyster sauce to 1-2 spoonful of
soy sauce. (adjust according to taste)
14. Season with salt and pepper. Add sugar to taste.
15. Add sliced green chilli
16. Mix and Stir
17. OPTIONAL: Add mayonnaise after everything is cooked
18. OPTIONAL: Before serving, turn off heat and mix with crushed chicharon pieces

MEAL 2: Tofu Sisig

Serving Size: 2 Servings max
Ingredients:
1. 2-3 pieces of Tofu
2. 2 white onion
 3. 1-3 pieces of green chilli
4. Soy sauce
5. Oyster Sauce
6. Cooking Oil/Margarine/Butter
7. Sugar
8. Salt and Pepper
9. 1 Egg
10. OPTIONAL: Umami (MSG)
11. OPTIONAL: Mayonnaise

Procedure
1. Prepare ingredients first
a. Wash and slice pieces of tofu into fine bits
b. Wash, peel, and dice white onions
c. Wash and slice Green Chilli
2. Put pan on medium heat
3. Pour two spoonful of oil on the pan (adjust accordingly)
4. Fry pieces of tofu
5. Add White onions when tofu is nearly cooked
6. Stir Fry until onions are soft
7. Put pan on high heat
8. Create a hole in the middle of the food
9. Crack egg and put it in the middle, then stir fry
10. Put pan on medium heat
11. Add Oyster sauce and balance with soy sauce. Usually: 2-3 spoonful of oyster sauce to 1-2 spoonful of
soy sauce. (adjust according to taste)
12. Season with salt and pepper. Add sugar to taste.
13. Add Sliced Green Chilli
14. Mix and Stir
15. OPTIONAL: Add mayonnaise after everything is cooked

MEAL 3: Original Meat Sisig

Serving Size: 2-3 Servings max
Ingredients:
1. ½ Kilogram meat of choice:
a. Pork Ears / Pork Belly
b. Chicken breast / meaty chicken parts
c. Beef tenders / Tapa
2. ¼ Kilogram of chicken liver or Liver Spread
 3. ½ Ginger knob
4. 2 white onion
5. 1-3 pieces of green chilli
6. Soy sauce
7. Oyster Sauce
8. Cooking Oil/Margarine/Butter
9. Sugar
10. Salt and Pepper
11. 1 Egg
12. OPTIONAL: Mayonnaise
Procedure
1. Prepare ingredients first
a. Wash meat & chicken liver thoroughly (except for tapa!)
b. Wash, peel, and dice white onions
c. Wash and slice Green Chilli
d. Wash, peel, dice ginger
2. Pour water on a pan and bring to a boil (add salt and pepper)
3. Boil Pork ears/pork belly/chicken breast and simmer for 40 minutes
4. Remove boiled meat then grill
a. If you cant grill, slice them into small workable pieces first then fry
5. Chop grilled/fried meat into fine pieces
6. On a new pan, Put on medium heat
7. Pour two spoonful of oil/margarine on the pan (adjust accordingly)
8. Add White onions
9. Add ginger and cook
10. Put pan on high heat
11. Add the chicken liver and crush it with a spatula/spoon. Then stir fry
12. Add chopped meat and cook for 10-12 minutes. Adjust heat accordingly
13. Add Oyster sauce and balance with soy sauce. Usually: 2-3 spoonful of oyster sauce to 1-2 spoonful of
soy sauce. (adjust according to taste)
14. Season with salt and pepper. Add sugar to taste.
15. Add Eggs, stir and then add Sliced Green Chilli
16. Mix and Stir
17. OPTIONAL: Add mayonnaise after everything is cooked
MEAL 4: Sauted Chicken Cabbage Salad
Serving Size: 2-5 Servings max
Ingredients:
1. ½ Bulb Garlic
2. 2 White Onions
3. 4 Tomatoes
4. ¼ Cabbage Head
5. ½ kg of Chicken Meat
6. Cooking Oil
7. Salt and Pepper
8. Soy Sauce
 9. Fish Sauce

Procedure:
1. Prepare ingredients first:
a. Wash and slice garlic (not too small! Burns easily)
b. Wash and slice onions
c. Wash and slice tomatoes
d. Wash thoroughly and mince cabbage (small cuts cooks better!)
e. Wash meat thoroughly and slice into small pieces (cook faster)
2. Put pan on high heat
3. Add ½ cup of water
4. Add Meat into the water and add salt and pepper. (optional: a spoon of soy sauce)
5. Cover and let cook for 2-3 minutes
6. Open Lid and stir to avoid sticking to the pan.
7. Let it cook until water has almost evaporated.
8. Add Cooking oil (around 2-3 tablespoons)
9. Stir fry chicken (be careful of splashing hot oil baby!)
10. Add garlic and stir fry
11. Add White onions and stir fry
12. Add Tomatoes and stir fry until tomatoes are shrivelling and softening
13. Add 1/2 cup of water then let boil.
14. After water boils, add minced cabbage then cover. Let cook for 2-3 minutes
- Cabbage usually shrivels up and shrinks when cooking, so don’t worry if it doesn’t fit in your pan. If
you put too little, it’ll turn out with a very small amount.
15. Open lid, add 2 spoons of fish sauce, 1 spoon of soy sauce. (adjust accordingly)
16. Mix from the bottom to avoid burning the food underneath.
17. Repeat until mixed thoroughly.
18. Close lid until cabbage is half cooked.
19. Season with salt and pepper. Add Fish sauce and soy sauce if needed since cabbage releases water which
makes the previous seasoning less potent.
MEAL 5: Hekkaido Mackerel Tomato Stew
Serving Size: 4-5 Servings max
Ingredients:
1. 2 White Onions
2. 4 Tomatoes
3. 1 Large Can of Hekkaido Mackerel
4. Cooking Oil
5. Salt and Pepper
6. Soy Sauce

Procedure:
1. Prepare ingredients first:
a. Wash and slice onions
b. Wash and slice tomatoes
c. Open Can of Mackerel and pour into a bowl, then crush mackerel pieces.
2. Put pan on Medium Heat
3. Add Cooking oil (around 2-3 tablespoons)
4. Saute White Onions until half cooked
5. Add Tomatoes and stir fry until tomatoes are shrivelling and softening
6. Season with salt and pepper for tomatoes to have taste. (not too much though!)
7. Pour crushed mackerel pieces with its sauce
8. Add 1 spoon of soy sauce and season with salt and pepper
9. Mix thoroughly and let boil
MEAL 6: Adobong Sitaw
Serving Size: 4-5 Servings max
Ingredients:
1. 2 White Onion
2. ½ bulb of garlic
3. ½ kg Sitaw
4. Cooking Oil
5. Salt and Pepper
6. Soy Sauce
7. Vinegar
8. Sugar

Procedure:
1. Prepare ingredients first:
a. Wash and slice onions
b. Wash and chop garlic
c. Wash the sitaw and trim into 2 inch pieces
2. Put pan on Medium Heat
3. Add Cooking oil (around 2-3 tablespoons)
4. Saute garlic until half cooked (or when fragrant)
5. Add White Onions until soft
6. Add Trimmed Sitaw and stir.
7. Add 1/3 cup of vinegar, 1/3 cup of soy sauce. (adjust accordingly)
8. Add ¼ cup of water
9. Bring to a boil, cover and cook for 10-15 minutes until sitaw is soft and tender
10. Season with salt, sugar, and pepper; add vinegar and soy sauce to taste.
MEAL 7: Adobong Manok
Serving Size: 4-5 Servings max
Ingredients:
1. 1-3 pieces of potatoes
2. ½ bulb of garlic
3. 1kg Adobo Cut Chicken
4. 3 Pieces of Dried Bay leaves
5. Cooking Oil
6. Salt and Pepper
7. Soy Sauce
8. Vinegar
9. Sugar

Procedure:
1. Prepare ingredients first:
a. Wash and mince garlic
b. Wash and chop potatoes
c. Wash chicken thoroughly
2. Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken.
3. Put pan on Medium Heat
4. Add Cooking oil (around 2-3 tablespoons)
5. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
6. Pour-in the remaining marinade, including garlic. Add ½ cup water. Bring to a boil
7. Add 4 spoons of vinegar, 8 spoons of soy sauce. (adjust accordingly)
8. Add Potatoes and bay leaves then cover with a lid
9. Let simmer for a few minutes until chicken and potatoes are soft
10. Season with salt, pepper, and sugar; add vinegar and soy sauce to taste.
MEAL 8: Chicken Estofado with Bananas
Serving Size: 4-5 Servings max
Ingredients:
1. 1kg Chicken (Adobo Cut)
2. ¼ cup soy sauce
3. ¼ cup Oyster sauce / Hoisin Sauce
4. Brown Sugar
5. 1-3 cloves of garlic
6. 1-2 pieces of star anise (whole)
7. Ground pepper
8. 2 pieces white onion
9. Bayleaf
10. Saba banana
11. Cooking oil

Procedure:
1. Prepare ingredients first:
a. Wash chicken thoroughly
b. Wash and dice garlic
c. Peel bananas
2. In a medium size pan or wok, heat cooking oil and saute garlic until fragrant.
3. Add in the onions and saute until tender. Then add the chicken pieces and stir cook until the chicken
turns light brown.
4. Put in the star anise, bay leaf, brown sugar, pepper, soy sauce, oyster sauce and 1 cup of water.
5. Simmer the chicken until cooked
6. Add Saba bananas
7. Mix and close lid until almost all of the liquid has evaporated and the sauce is thick.
8. Prevent burning the chicken by stirring it constantly.
9. Taste and season with more sugar & pepper.
10. Mix well
MEAL 9: Ground Beef Stew (Giniling)
Serving Size: 4-5 Servings max
Ingredients:
1. 1kg ground pork/chicken
2. 2-3 potatoes
3. 2 carrots
4. 8 ounces tomato sauce/Catsup
5. 6 cloves garlic crushed
6. 1 white Onion
7. Sugar
8. Beef cube/pork cube
9. Salt and Pepper
10. Cooking Oil
11. OPTIONAL: Boiled Egg

Procedure:
1. Prepare ingredients first:
a. Wash ground pork/chicken and strain
b. Wash and dice potatoes and carrots
c. Wash and slice onions and garlic
d. Peel bananas
2. Heat a cooking pot and pour-in the cooking oil.
3. When the oil is hot enough, put-in the garlic and sauté until the color turns light brown.
4. Add the onions and sauté until the texture becomes soft.
5. Put-in the ground pork/chicken and cook for 5 minutes.
6. Add the beef or pork cube, tomato sauce, and water and let boil. Simmer for 20 minutes.
7. Put the carrots and potatoes in then stir and mix. Simmer for 10 to 12 minutes.
8. Add salt, pepper, and sugar then stir.
9. Put in the boiled eggs and turn off the heat.

MEAL 10: Chicken Curry

Serving Size: 4-5 Servings max
Ingredients:
1. 1/4 cup canola oil
 2. 2 medium potatoes
3. 2 large carrots
4. 1 red bell pepper
5. 1 onion
6. 3 cloves garlic
7. 1-2 cloves of ginger,
8. 1kg bone-in chicken, cut into serving pieces
9. Fish Sauce
10. OPTIONAL: 1 cup coconut milk
a. Alternative: 1 Cup powdered milk mixed with ½ spoon of flour
11. 1 cup water
12. 2 tablespoons curry powder
13. salt and pepper

Procedure:
1. Prepare ingredients first:
a. Wash ground pork/chicken and strain
b. Wash and dice potatoes and carrots
c. Wash and slice onions and garlic
d. Peel bananas
2. In a wide pan over medium heat, heat oil.
3. Add onions, garlic, and ginger and cook until softened.
4. Add chicken and cook, stirring occasionally until lightly browned.
5. Add fish sauce and continue to cook for about 1 minute.
6. Add coconut milk (or powdered milk) and water. Then Simmer
7. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
8. Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
9. Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to
thicken.
10. Season with salt and pepper to taste.
11. Add bell peppers and cook for about 1 minute or until tender.

MEAL 11: Peanut Ox-Tail Stew (Kare-Kare)

Serving Size: 6-7 Servings max
Ingredients:
1. 3 lbs oxtail cut in 2 inch slices (Alternative: use tripe or beef slices)
2. 1 piece small banana flower bud sliced
3. 1 bundle pechay or bok choy
4. 1 bundle string beans cut into 2 inch slices
5. 4 pieces eggplants sliced
 6. 1 cup ground peanuts (or peanut butter)
7. 1/2 cup peanut butter
8. 1/2 cup shrimp paste
9. 1 liter water
10. 1/2 cup annatto seeds soaked in a cup of water (asuete)
11. 1/2 cup toasted ground rice
12. 1 pack kare-kare mix
13. 1 tbsp garlic minced
14. 1 piece onion chopped
15. salt and pepper

Procedure:
1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a
pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, kare-kare mix, and coloring (water from
the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5
minutes
6. Transfer the cooked vegetables to the large pot
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!

MEAL 12: Papaya Chicken Soup (Tinola)

Serving Size: 4-6 Servings max
Ingredients:
1. 1kg chicken cut into serving pieces
2. 1 cup malunggay leaves
3. 1 cup hot pepper leaves
4. 1/8 teaspoon ground black pepper
5. 1 piece unripe papaya wedged
6. 6 cups water
7. 1 piece Knorr chicken cube
8. 1 piece onion sliced
 9. 4 cloves garlic crushed and chopped
10. 3 thumbs ginger minced
11. 2 tablespoons fish sauce
12. 3 tablespoons vegetable oil

Procedure:
1. Heat oil in a pot.
2. Sauté garlic, onion, and ginger. Add the ground black pepper.
3. When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light brown.
4. Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes.
5. Scoop and discard the scums and oil on the soup.
6. Add the Knorr chicken cube and chayote or papaya. Stir. Cover and cook for 5 minutes.
7. Put the malunggay and hot pepper leaves in the pot and pour the fish sauce in. Continue to cook for 2
minutes.

MEAL 13: Beef pot Soup (Nilaga)

Serving Size: 4-6 Servings max
Ingredients:
1. 1kg beef sirloin cubed
2. 2 bunches baby bok choy or pechay
3. 1 small cabbage chopped
4. 6 pieces Saba banana halved
5. 4 pieces baking potato quartered
6. 1 large white onion halved
7. 4 celery stalks chopped
8. 2 pieces star anise
9. 4 cups beef broth
10. 4 cups water
11. Salt and pepper to taste

Procedure:
 1. Combine the water and beef broth in a large cooking pot. Bring to a boil.
2. Add the onion, star anise, and celery. Reduce the heat in medium. Cover the pot and continue to boil for
20 minutes.
3. Remove the onion, star anise, and celery from the boiling liquid using a skimmer or a strainer. You can
discard these ingredients.
4. Add the beef. Simmer for 60 to 90 minutes or until the beef becomes tender. You can add more water if
necessary.
5. Put-in the saba banana and potatoes. Cook for 10 minutes.
6. Add the bok choy and cabbage. Sprinkle salt and pepper. Stir.
7. Cover and turn the heat off. Let the pot stay with cover-on for 2 to 5 minutes to cook the vegetables.
8. Transfer to a serving bowl.

MEAL 14: Soup of Tamarind with Pork (Sinigang)

Serving Size: 4-6 Servings max
Ingredients:
1. 1kg pork belly or meat with bones
2. 1 bunch spinach or kang-kong
3. 3 tablespoons fish sauce
4. 12 pieces string beans sitaw, cut in 2 inch length
5. 2 pieces tomato quartered
6. 3 green chili
7. 1 tablespoon cooking oil
8. 2 cups water
9. 1 piece onion sliced
10. 2 pieces taro gabi, quartered
11. 1 pack sinigang mix good for 2 liters water

Procedure:
1. Heat the pot and put-in the cooking oil
2. Sauté the onion until its layers separate from each other
3. Add the pork belly and cook until outer part turns light brown
4. Put-in the fish sauce and mix with the ingredients
 5. Pour the water and bring to a boil
6. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
7. Put-in the sinigang mix and chili
8. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
9. Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in
the pot.

MEAL 15: Afritada

Serving Size: 4-6 Servings max
Ingredients:
1. 1kg Chicken cut into serving pieces
2. 2 piece potato cubed
3. 1 piece carrot sliced
4. 8 oz. tomato sauce
5. 3 pieces hotdog sliced
6. ½ cup green peas
7. 3 pieces bay leaves
8. 1 piece red onion chopped
9. 2 teaspoons garlic minced
10. Chicken Cubes
11. ½ teaspoon sugar
12. 3 tablespoons cooking oil
13. Salt and ground black pepper to taste

Procedure:
1. Heat the oil in a cooking pot. Saute onion and garlic until the onion softens.
2. Add chicken. Cook for 30 seconds. Turn it over and cook the other side for another 30 seconds.
3. Pour tomato sauce and add chicken cube. Cover. Let boil.
4. Add dried bay leaves. Cover the cooking pot. Continue to cook in medium heat for 30 minutes.
5. Add hotdogs and carrot. Cook for 3 minutes.
6. Add potato. Cover the pot and cook for 8 minutes.
 7. Add green peas. Cook for 2 minutes.
8. Season with salt and ground black pepper

MEAL 16: Beef Steak

Serving Size: 4-6 Servings max
Ingredients:
1. ½ kg beef sirloin thinly sliced
2. 5 tablespoons soy sauce
3. 4 pieces calamansi or 1-piece lemon
4. Salt and pepper
5. 3 cloves garlic minced
6. 3 pieces yellow onion sliced into rings
7. 4 tablespoons cooking oil
8. 250 g water

Procedure:
1. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour.
2. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside
3. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were
fried for 1 minute per side. Remove from the pan. Set aside
4. Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
5. Pour the remaining marinade and water. Bring to a boil.
6. Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed.
7. Season with ground black pepper and salt as needed. Top with pan-fried onions.
 More coming soon!
Hopefully, by that time, we’re already together
Cooking meals and eating together.
A perfect image of home.

I love you

Marcquin