Ingredients 4-5 tablespoons oil, for frying2-3 cloves garlic,chopped½ cup onions,chopped2 chicken thighs, boiled and shredded (keep broth)10-15 fresh green beans, thinly sliced1 large carrot, thinly sliced1 teaspoon black pepperFish Sauce10-15 pieces Chinese flat peas, thinly sliced½ medium cabbage, shreddedsoy sauce1 package rice sticks (pancit bihon), cut and soaked in water 20 minutes2 teaspoons chicken bouillon½ cup green onions Instructions Add oil and heat in wok. S

Ingredients For the batter: 1 cup rice flour 1/4 cup all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg 3/4 cup fresh milk 1/4 cup water 4 tablespoons vegetable oil For the toppings: grated cheese or grated coconut (or both) 1 salted egg, cut into thin slices butter, melted Things needed: banana leaves molds (mamon molds are best to use) Cooking Procedures First, you need to prepare the banana leaves. Cut circles from the leaves for lining t

Ingredients: Empanada Dough 2 cups of rice flour 1 cup water 2 tbsp atsuete seeds 1 tsp. Salt Ingredients: Filling 1 cup of green unripe papaya (grated) 1 cup of Boiled Beans 4 pcs chorizo, finely chopped 10 pcs small eggs 1 tsp. Magic sarap and pepper 1 tsp. salt oil, for deep frying Procedure: Empanada Dough In the boiled water soak the atsuete seeds and add some salt, oil and add the rice flour. Then of the flame and mix ingredients in a pan and knead dough lightly. Take a

INGREDIENTS: 5 Young Buko/Coconut 2 packs of Green Gelatin 1 can (325gms) of Condensed Milk 1 can (325gms) of Nestle Whip Cream Pandan Leaves or Pandan flavor Syrup 1 bottle (250gms) of Macapuno HOW TO COOK: On a caserole, boil 4 cups of water and add the Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin. Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least half inch thick and set aside t

Ingredients: For the Palabok: 227 grams bihon (rice noodles) Original Gravy ( Palabok ) Mix (from mama sita) 2 cups of water 2 table spoons cooking oil 1 table spoons minced garlic 1/2 pound minced pork 2 boiled eggs (peeled and sliced) 1/2 cup boiled and peeled shrimps 1/2 cup crushed cracklings (chicharon) For the Sauce: ¼ cup atsuete seeds also known as annat seeds ¾ cup water Two cups shrimp juice six or seven tablespoons flour salt or patis and pepper How To