Chicken Adobo Recipe Delicious Burger Steak ala Jollibee Style Recipe

Ingredients
Ingredients
2 lbs. chicken, cut into serving pieces Patty:
4 tbsp. soy sauce 1 lb ground beef
2 tbsp. vinegar 3 tbsp soy sauce
1 to 2 cups water 4 tbsp chopped onion
¼ cup cooking oil ½ tsp pepper
2 medium-sized potatoes, diced Mushroom Gravy:
3 cloves garlic, crushed 2 tbsp oil (use the left over oil from fried patties.
3 pieces dried bay leaves 2½ tbsp all purpose flour
½ tablespoon white sugar 2 cups water.
Salt & whole peppercorn 1 beef cube
1 tbsp chopped onion
Instructions ½ cup mushroom buttons, sliced
a dash of ground pepper
1. In a bowl, marinade the chicken with soy sauce and garlic for 1 to 3 hours.
2. Heat a pan then place cooking oil. Instructions
3. When the oil is hot enough, fry the marinated chicken. Cook until all portions are golden Patty:
brown. Set aside once fried. 1. Combine ingredients in a bowl.
4. In the pan, pour in water and remaining marinade then bring to a boil. 2. Get at least ¼ cup of the mixture, roll into a ball then flatten using your palm.
5. Add the chicken, dried bay leaves and peppercorns. Simmer for 30 minutes or until the chicken 3. Pan fry the shaped mixture (do not overcook) and drain on paper towel to remove excess
is tender. oil.
6. Add potato, salt and sugar then simmer for 5 minutes. Gravy:
7. Add vinegar and stir then remove from heat. 1. Heat cooking oil.
8. Serve hot & enjoy! 2. Saute onion and mushroom.
3. Add flour, whisk using a wire whisk until no more lumps.
4. Add beef bouillon and ground pepper.
5. Simmer until mixture thickens.
6. Pour over the sauce over the fried patties.
7. Serve with mashed potato and/or white steamed rice.
 Home-made Jolly Spaghetti Recipe Spaghetti

Ingredients:
Ingredients:
2 lbs. Spaghetti pasta
2 lbs. Spaghetti pasta 3 (15 oz.) can tomato sauce
3 (15 oz.) can tomato sauce 1/2 cup tomato paste
1/2 cup tomato paste 1 lb. minced ham
1 lb. minced ham
1 1/2 lbs. ground pork
1 1/2 lbs. ground pork
6 to 8 pieces red hotdogs, sliced diagonally
6 to 8 pieces red hotdogs, sliced diagonally
1/2 cup granulated white sugar
1/2 cup granulated white sugar
1 medium yellow onion, minced
1 medium yellow onion, minced
2 teaspoons minced garlic
2 teaspoons minced garlic
2 cups beef broth
2 cups beef broth
1 cup shredded Velveeta cheese
1 cup shredded Velveeta cheese
2 tablespoons cooking oil
2 tablespoons cooking oil
Salt and pepper to taste
Salt and pepper to taste
Cooking Instructions:
Cooking Procedure:
1. Cook the spaghetti pasta according to the package instructions. Drain and set aside.
2. Heat the oil in a cooking pot. 1. Cook the spaghetti pasta according to the package instructions. Drain and set aside.
3. Saute the garlic and onion. 2. Heat the oil in a cooking pot.
4. Add the ham. Cook for 3 minutes. 3. Saute the garlic and onion.
5. Put-in the ground pork. Cook for 3 to 5 minutes. 4. Add the ham. Cook for 3 minutes.
6. Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes. 5. Put-in the ground pork. Cook for 3 to 5 minutes.
7. Add the hotdogs and tomato paste. Stir and cook for 10 minutes or until the sauce 6. Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes.
thickens. 7. Add the hotdogs and tomato paste. Stir and cook for 10 minutes or until the sauce thickens.
8. Put-in the sugar, salt, and pepper. Stir until the ingredients are well incorporated. 8. Put-in the sugar, salt, and pepper. Stir until the ingredients are well incorporated.
9. Arrange the spaghetti pasta in an individual plate. Pour the meat sauce over the pasta and 9. Arrange the spaghetti pasta in an individual plate. 
top with cheese. 10. Pour the meat sauce over the pasta and top with cheese.
10. Serve. Share and enjoy! 11. Serve. Share and enjoy
Bistek Recipe Embutido Recipes

Ingredients: Ingredients
1/2 kilo beef sirloin (cut into 3 ” strips) oil
2 tablespoons soy sauce 1 onion, peeled and chopped
2 tablespoons calamansi juice
1-1/2 pounds ground pork
1 teaspoon salt
1 cup crushed pineapple, drained
1 teaspoon pepper
1 large carrot, peeled and shredded
cooking oil
1 big red onion (sliced thinly to make rings) 1 cup raisins
1/4 cup banana ketchup
Cooking Instructions: 3 eggs, well-beaten
1. Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes. 2 teaspoons salt
2. In a pan, heat oil and stir-fry beef until cooked and tender. Set aside 1 teaspoon pepper
3. Saute onion rings in oil. For Filling
4. Serve beef in a platter topped with onion rings. 3 eggs, hardboiled, peeled and quartered
3 pieces vienna sausages, cut into four lengthwise
Sisig Matua Recipe 
Ingredients Instructions
500 grams pig head parts (Face, snout, cheeks, and ear) 1. In a pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until softened.
200 g chicken liver Remove from pan and allow to cool completely.
1 medium-sized white onion, diced
In a large bowl, combine ground pork, crushed pineapple, carrots, sauteed onions, raisins, ketchup,
3 pcs chili fingers, chopped
beaten eggs, salt and pepper. Mix well until evenly distributed.
2 pcs calamansi fruits, sliced
2. On the center of a 12-inch aluminum foil, spread 1/3 of the pork mixture creating a rectangular
2 tbsps soy sauce
2 pcs egg shape.
2 tbsps mayonnaise 3. Arrange sliced eggs and Vienna sausages in the middle of pork mixture. 
Salt and pepper to taste 4. Carefully roll mixture to form a log of about 3-inch in diameter. 
5. Wrap the foil around the meat and crimp ends of foil to seal tightly. 
Instructions 6. Double wrap roll with foil. Repeat with remaining pork mixture.
1. Boil pig head parts in water, salt and whole black peppers until tender. 7. In a roasting pan, add about 2 inches of water. 
2. Grill pig head parts, and liver. 8. Arrange foil-wrapped pork mixture on a roasting rack and position rack on top of the water-
3. Chop the grilled pig parts and liver into about ¼ inch sized cubes. filled pan.
4. In a skillet over high heat, sauté onion. 9. Bake in a 375 F oven for about 50 to 60 minutes or until juice runs clear when pork rolls are
5. Add and stir-fry the pig parts and liver. pierced with a knife. 
6. Season with soy sauce, salt and pepper to taste.
10. Let stand for about 8 to 10 minutes before opening foil. 
7. Add mayonnaise.
11. In a pan, heat about 1 inch deep of oil. Add embutido and cook, turning occasionally, until
8. Add onion and chili peppers.
lightly browned on all sides. Let stand for about 3 to 5 minutes before slicing into desired
9. Serve in a sizzling plate topped with slices of calamansi fruit.
thickness. Serve hot.
 Pork Menudo  Escabeche Recipe

Ingredients: Ingredients:
1 large fish (lapu- lapu, talakitok or apahap), cleaned.
2 tbsp oil 1 regular-sized green papaya (juice squeezed out, the washed in salt and
500g. pork kasim, thinly sliced water salution).
150g. liver, thinly sliced 1 large onion, sliced
2 tbsp. vinegar 1 red bell pepper, cut into strips
1/3 cup soy sauce ½ cup water
4 cloves garlic, crushed 1 tbsp. cornstarch dissolved in water (optional)
2 tbsp. chopped garlic 4 cloves garlic, crushed
1 large onion, chopped 2 tbsp. ginger strips
1 tomato, chopped 3 tbsp. sugar
1 medium red bell pepper, cubed
1 potato, cubed Seasoning:
1 medium green bell pepper, cubed
1/3 cup green peas 1 cup vinegar
salt and pepper to taste salt

Cooking Instructions: Cooking Instructions:

1. Saute onions, bell peppers, potatoes and garlic in oil.
2. Add tomatoes and pork strips, and stir fry until pork is light brown.
3. Add in the liver and pour in the vinegar, soy sauce and the sugar. Season with salt and pepper.
4. Simmer until the meat is cooked, lastly add in the green peas.
5. Serve with steamed rice.
1. After cleaning the fish, rub salt all over it and under the gills. 
2. Leave for ½ hour, then fry in advance, Drain and place in serving dish.
3. To make vinegar sauce, Combine salt, sugar, and vinegar, 
4. Boil the mixture. Thicken with cornstarch, if desired. Blend well, then set aside.
5. In a pan, sauté garlic, ginger strips, and onion.
6. Add bell pepper and grated papaya, Saute until half cooked.
7. While fish is still hot, top with sautéed spices.
8. Pour vinegar sauce on top. Then serve.
 Ginisang Munggo Recipe Kangkong Chips Recipe

Ingredients: Ingredients:

1 cup whole monggo (mung) beans 4 bunches of kangkong leaves, cleaned

5 tablespoons vegetable oil 3 cups cornstarch
7 cloves garlic, lightly mashed 1 cup flour
2 medium-sized onions, chopped 1 pc egg,
3/4 lb red-ripe tomatoes, chopped 1-1/2 cup water
1/2 lb malunggay leaves (if you can’t get this, substitute with spinach or kangkong. We used to Salt
grow kamote (sweet potatoes) in the back yardand we would just get kamote leaves and put it 5 cups cooking oil for deep frying
in the monggo.)
1 tsp salt or to taste Cooking Instructions:
1 tbsp calamansi or lime juice
calamansi, or lime, cut into wedges 1. Clean kangkong thoroughly.
shrimp and chicharon 2. Remove leaves from stem. Set aside. 
3. For the batter, combine cornstarch, flour, egg, salt and water in a clean mixing bowl.
Cooking Instructions: 4. Mix until the consistency is smooth.
1. Clean and pick over the beans. 5. Heat oil and reduce fire to medium.
2. Wash in several changes of water. Drain. 6. Dip kangkong leaves in batter and deep fry until crispy. 
3. Put the beans and 5 cups water into a 2-quart pot and bring to boil. 7. Drain oil from kangkong leaves then serve.
4. Cover, lower heat and simmer for 2 minutes.
5. Turn off the heat, and let the pot sit, covered for 1 hr.
6. Bring the beans to a boil again.
7. Turn heat to low and simmer gently for 1 1/2 hours or until the beans are tender and
slightly mushy.
8. Stir gently during the last half hour of cooking to prevent sticking.
9. Saute garlic in the veg oil until light brown.
10. Add onions, fry until translucent.
11. Add tomatoes, stir for 5-6 minutes.
12. Add cooked monggo beans and bring to a simmer.
13. Simmer, with occasional stirring for 5 minutes.
14. Add malunggay leaves, salt and 1 tbsp calamansi juice.
15. Stir and simmer.
16. Simmer with occasional stirring, 5 minutes or until leaves are done.
17. Serve with chicharon, shrimp, calamansi wedges and rice.
 Sushi Recipe  Ginisang Sitaw at Kalabasa Recipe
Ingredients
5 sheets nori
Ingredients:
2 cups sushi rice, recipe follows
2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips
Squash
2 ounces sushi-grade salmon, cut into1/4 by 1/2 by 3-inch strips String Beans
1 hot house cucumber, julienne Pork
1 carrot, peeled and julienne Canola or Olive Oil
1/2 avocado, thinly sliced
Garlic
Sushi Rice:
5 cups short-grain sushi rice
Onion
6 cups water Ginger
1/2 cup rice vinegar Salt or Fish sauce
2 tablespoons sugar
1 teaspoon salt
Cooking Instructions:
Directions 1. Heat pan then add enough oil to saute the ingredients.
1. Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down.  2. When oil is hot, saute garlic then add onion and ginger.
2. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo 3. Add pork and cook until golden brown.
mat exposed on either side of the nori sheet.  4. Add the cube-sliced squash until half-cooked.
3. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori
5. Add the 2-inches cut string beans and saute for 2 mins.
and use your fingers to spread the rice evenly over the nori. 
4. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne 6. Add water of desired amount for sauce, add salt or fish sauce to taste then boil for 5 minutes.
vegetable, cucumber or avocado along the center of the rice.  7. Smash a number of squash cubes to thicken the sauce. 
5. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, 8. Boil for another 2 minutes.
use your thumbs to lift up the edge of the bamboo rolling mat closest to you. 
Buttered Garlic Shrimp
6. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll
the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-
inch strip of nori, rice-free, exposed. 
Ingredients:
7. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the
roll firm.  shrimp
8. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces.  chopped garlic
9. Repeat this process with the salmon and various fillings, nori and rice. 1/4 bar of butter
Sushi Rice:
parsley
1. Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. ]
2. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid.
2 cups of 7UP or Sprite
Bring the water to a boil over medium heat. salt and pepper
3. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15
minutes without removing the lid. Cooking Instructions:
4. Remove the rice from the heat and remove the lid (the water should no longer be visible). 
1. Soak the shrimp in 7UP for ten minutes.
5. Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. 
6. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the
2. On a frying pan, melt the butter then sautee the chopped garlic until it turns brown.
rice reaches body temperature.  3. Pour in the soaked shrimp in 7UP then wait until the shrimp is cooked.
7. Keep the rice covered with damp paper towels or napkin until the rice is ready to use. 4. Pour in the parsley, salt and pepper. If the sauce is too much, separate the shrimp then wait
until the sauce evaporates.
 Pork Barbecue Recipes Shanghai Recipes

Ingredients Ingredients

2 lbs pork, sliced 1 kilo ground pork (or ground chicken or beef)
½ cup soy sauce 1 medium onion, finely chopped
Lemon juice from 1 piece lemon 1 carrot, finely chopped
½ cup banana ketchup ⅛ cup soy sauce
2 teaspoons salt 2 tsp. ground black pepper
1 teaspoon ground black pepper 1 Tbsp. minced garlic
3 tablespoons brown sugar ½ Tbsp. salt
8 cloves garlic, crushed and chopped 1 Tbsp. brown sugar
1 Tbsp. green onion, finely chopped
Instructions 50 pcs small lumpia (spring roll) wrappers
cooking for deep frying
1. Combine pork, soy sauce, lemon juice, ketchup, salt, ground black pepper, brown sugar, and
chopped garlic in a mixing bowl then mix the ingredients well. Make sure that all ingredients are Instructions
properly distributed; using your hands in mixing the ingredients is recommended.
2. Marinate the pork in the mixture overnight. Make sure to refrigerate the marinade to avoid 1. How to make Lumpiang Shanghai:
contamination.  2. Combine all ingredients in a bowl starting with the pork, onion, carrots, garlic, green onion.
3. If in case you are so eager to grill right away, allow at least 3 hours for the meat to absorb the 3. Mix well using a fork or preferably your hands. You can use a plastic disposable gloves to be
flavors. sure that the mixture in free from contamination.
4. Skewer the sliced pork using a bamboo skewer (this is also the same as the barbecue stick that 4. Then gradually add the rest of the ingredients: soy sauce, pepper, salt and sugar. Mix very
we know). well until the all the ingredients are uniform in texture.
5. Grill the pork until both sides are done. Use the leftover marinade as basting sauce. Try adding a 5. To make the lumpia, lay a piece of lumpia wrapper in a flat surface. Put about 2 tablespoon
few tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the perfect basting of the meat mixture on the center and form it into a log shape.
sauce. 6. Make sure the filling will be too thick, not thicker than your finger. Fold one edge of the
6. Serve with spicy vinegar. wrapper towards the center and roll it half way to from a log shape.
7. Fold both sides of the wrapper (adjacent to the previous fold that you made) towards the
center.
8. Roll the lumpia until it forms a log shape. Seal the edges with a dab of water to moistened it.
Do the same procedures to the rest of the batch. Heat oil in a frying pan and fry the lumpia
until golden brown and crispy.
Place on a colander or paper towel to drain excess oil. Serve with dipping sauce either catsup,
sweet and sour sauce or spiced vinegar (sinamak).
 Lechon Kawali Recipe Crispy Pata

Ingredients:
Ingredients
1 whole pig’s leg (pata, about 3-4 lbs) cleaned
2 lbs. pork belly 6 pcs dried bay leaves
2 tbsp salt 2 tbsp whole peppercorn
2 tbsp whole pepper corn 4-6 star anise (optional)
5 pcs. dried bay leaves 6 tsp salt
3 cups cooking Oil 2 tsp ground black pepper
34 ounces Water  2 to 3 tsp garlic powder
1 tbsp leeks
Instructions 1 tbsp sili green
12-15 cups water
1. Place the water on a big cooking pot and bring to a boil 8-12 cups cooking oil
2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30
Cooking Instructions:
minutes or until meat is tender
3. Remove the meat from the pot and let it cool down for a few minutes
1. Pour water in a cooking pot then let boil. Put in dried bay leaves, wholepeppercorn, star
4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections
anise, leeks, sili green and 4 teaspoons of salt.
5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it
2. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender
up (about 45 to 60 minutes). Remove the tender leg from thecooking pot and set aside until the
6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the temperature goes down.
immersed side is brown and the meat’s texture is crispy 3. Heat a clean large cooking pot (preferably with cover) and pour in cooking oil. When the oil
7. Flip the meat to cook the opposite side becomes hot, deep fry the rubbed pork leg.
8. Remove the meat from the pan, let it cool down a little then slice according to desired 4. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip
portions the leg to crisp the other side.
9. Serve hot. Share and Enjoy!
For The Special Sauce (Mix These Ingredients):

2 tbsp brown sugar

1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/2 cup vinegar
1/2 tsp sesame oil
1/2 red finger chilli in diagonal slices
2 shallots or half a red onion, chopped
1 clove garlic, crushed
1 tbsp shredded fresh ginger
 Siomai Recipe Fish Lumpia Recipe

Ingredients
Ingredients:
2½ lbs ground pork
1 cup shrimp, minced 1 kilo galunggong or any firm flesh fish
2 cups water chestnuts, minced 1/2 head garlic, crushed
5 tbsp sesame oil 1/2 head garlic, finely chopped
1 tbsp ground black pepper 2 medium size onion, finely chopped
1 cup onion, minced 1 small size singkamas, finely diced
1 cup carrots, minced 1 medium size potato, finely diced
1½ cups white mushroom, minced 1 medium size carrot, finely diced
1 pack won ton wrapper 1 bundle kinchay chopped
¼ cup scallions, minced 1 large size egg, beaten
2 tsp salt 3 tbsp soy sauce
1 piece raw egg
salt and pepper
Water for steaming
spring roll or lumpia wrappers
cooking oil
Instructions

1. Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.
2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy
procedure)
3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time
depends on the size of each individual piece (larger size means more time steaming).
4. Serve hot with kikkoman soy sauce and calamansi or lemon dip.
Cooking Procedure:
1. Remove and discard head, innards, fins and scales of fish, In a wok pour 2 cups of water, add
in crushed garlic and a tablespoon of salt bring to a boil. 
2. Add in fish a let simmer for about 1 minute. Removed from wok, drain and let cool down.
Discard the poaching water.
3. Coarsely flake the fish meat and remove and discard fish bones, keep aside. Using same wok
sauté garlic and onion until fragrant. 
4. Add in the flaked fish and stir cook for 1-2 minutes. Stir carefully to avoid the fish from
disintegration. Remove from wok and place in a big mixing bowl, let cool down. 
5. Mix in all remaining filling ingredients thoroughly. 
6. Season with salt and pepper to taste.
7. Place 1 tbsp. of filling on one side of wrapper and wrap tightly, secure wrapper by lightly
dabbing water on wrapper edge. 
8. In a wok deep fry lumpiaat medium to low heat for 2-3 minutes or until wrapper turns to
crunchy golden brown and the filling is cooked. 
9. Serve with sweet and sour sauce or Thai sweet chili sauce.
 Pancit Bihon Pork Binagoongan (Pork With Shrimp Paste) Recipe  

INGREDIENTS
Ingredients
Rice vermicelli or cellophane noodles -- 1 (8-ounce) package
Oil -- 3 tablespoons 1 Kilo pork kasim, cut into chunks
Onion, sliced thinly -- 1 1 tbsp. cooking oil
Garlic, minced -- 2 to 3 cloves 4 cloves, garlic, minced
Cabbage, chopped -- 1/4 head 1 pc. onion, minced
Carrots, grated or julienne -- 2 3 pcs. medium sized tomatoes, chopped
Chicken breast, sliced thinly -- 1 pound ½ cup shrimp paste (Bagoong alamang)
Chinese sausages, sliced thinly on the bias (optional) -- 3 or 4 3 tablespoon cane vinegar
Chicken broth -- 2 cups 2 pcs. finger chili pepper (Siling haba), sliced
Soy sauce -- 1/4 cup sugar and salt to taste
Salt and pepper -- to taste Instructions
Lemons or Kalamansi limes, cut into wedges-- 2
1. In a hot pot, pour cooking oil, saute onions and tomatoes until softened.
METHOD
2. Add pork, fry until change in color.
3. Put shrimp paste, stir-fry bagoong until aromatic then add vinegar and 1 cup of water.
1. Add the noodles to a large bowl and pour hot water over them to cover. Let soak for about
4. Simmer until pork softens, add chili then season with sugar and salt to taste.
15 minutes, then drain and set aside.
2. Heat the oil in a wok or large pot over medium-high flame. Add the onions and garlic and 5. Bring to a boil and simmer until mixture thickens
stir fry until the onions just begin to turn translucent, 2 to 3 minutes.  6. Serve with steamed rice.
3. Add the cabbage and carrots and stir fry for another 2 to 3 minutes. Finally add the chicken 7. Share and Enjoy!
breast and sliced Chinese sausages and stir fry for another 2 to 3 minutes.
4. Pour in the broth, soy sauce, salt and pepper and reduce heat to medium-low. Simmer for
another 2 to 3 minutes.
5. Remove the wok or pot from heat and add the soaked rice noodles. 
6. Toss the noodles with the ingredients to coat them with sauce and adjust seasoning. 
7. Serve in bowls with lemon or lime wedges to squeeze over the top.
 Carbonara Guisadong Gulay Recipe

Ingredients: Ingredients:

1 Small Onion, chopped 20pcs. Quail eggs, hardboiled then shelled

4 Slices of Bacon, chopped 1 cup corn kernels
1 tsp of Olive Oil 2pcs. Carrots, cubed
2 Eggs 1 large singkamas (native turnips), cubed
2 Tbsp of Heavy Cream ½ k. shrimp, peeled then sliced
¼ Cup of Freshly Grated Parmiggiano Reggiano 1 small onion, sliced
Fresh Ground Black Pepper and Salt, to taste 1 head garlic, minced
8 oz of Dried Spaghetti 1tbsp. patis
Pepper to taste
Cooking Instructions: ½ cup green peas

1. Fill a large pot with water sprinkle in a generous pinch of salt and bring it to a boil. Cooking Instructions:
2. In a large nonstick skillet with high sides, preheat the olive oil over medium high heat, add
the bacon and cook for a few minutes until the bacon starts to cook and crisp at the edges but 1. Heat oil and sauté onion and garlic.
it’s not totally cooked.  2. Add the shrimp. Allow to simmer.
3. Add the onions, season with a little salt and good amount of freshly cracked black pepper 3. Season with patis and pepper.
and cook for about 5 minutes or so. 4. Add the carrots and the singkamas. Allow to cook some more.
4. In a small bowl whisk together the eggs, cream and parmiggiano reggiano, season with a 5. Add the peas and corn.
little salt and a good amount of black pepper. 6. Add the eggs last.
5. At this point the pasta should be perfectly cooked al dente and drain it well
6. Remove the skillet with the bacon mixture from the stove and add in the drained pasta. 
7. Working very quickly, add in your sauce and mix until every strand of spaghetti is covered
with that velvety sauce.
8. Plate up right away and enjoy!
 Quick and Easy Century Tuna Sisig – Filipino Style How to Cook Lumpiang Sardinas with Sawsawan (Sardine Spring Rolls with
Dipping Sauce)
Ingredients
Ingredients:
1 can (420g) Century tuna flakes in oil, drained 2 cans sardines in tomato sauce (425g each)
½ cup pork chicharon, crushed 1 pc egg
2 pcs onions, minced 1 tbsp ginger, minced
3 tbsp ginger, minced 1 medium onion, minced
1 pc large chili finger, sliced 2 cloves garlic, minced
1 pc red chili, chopped 1 medium carrot, chopped
⅓ cup mayonnaise 2 tbsp parsley, chopped
1 tbsp liquid seasoning salt and pepper, to taste
½ tsp ground black pepper lumpia wrappers
½ tsp sugar cooking oil, for deep-frying
½ tbsp calamansi juice For the dipping sauce:
vegetable oil, for frying tomato sauce from 2 cans sardines
8 tbsp water
Instructions 1 tbsp cornstarch
1 tbsp lemon juice
1. Heat vegetable oil in a frying pan over high heat. salt and pepper, to taste
2. Fry tuna flakes until it turns brown and crispy. Be careful of splashing oil. You can cover the
pan if you want. Procedures:
3. When done, remove from heat. Drain excess oil using a strainer. Set aside. 1. Separate the sardines from the tomato sauce. Set aside the tomato sauce as you will use it for
4. In a mixing bowl, combine all the remaining ingredients.  the dipping sauce.
5. Mix well. Add the fried tuna flakes then mix again. 2. In a mixing bowl, put the sardines and mash them.
6. Serve and enjoy. 3. Add the carrots, ginger, onion, garlic, parsley, egg, salt and pepper. Mix well.
4. Get about a tablespoon of the mixture and wrap it with the lumpia wrapper. Apply some
water to seal the wrapper. (Refer to the video to see the wrapping procedure)
5. Repeat step 4 until all mixture is consumed.
6. Heat cooking oil in a pan. Deep fry the lumpia until golden brown. Remove from the pan
and drain excess oil.
For the dipping sauce:
1. Prepare pot over medium heat.
2. Add the tomato sauce, water, salt, pepper, lemon juice, and cornstarch.
3. Continuously mix until the sauce boils and thickens.
4. Remove from heat. Serve the lumpia with this dipping sauce.
5. Enjoy your lumpiang sardinas!