AVicMan

Ingredients: 1 kilo of shrimp, head and shell removed, deveined3 cups of cabbage½ cup of shrimp juice½ cup of soy sauce1 kilo of chicken, cut up into pieces½ cup of dried tengang daga or black wood ear mushroom2 tbsp of canola oil1 piece of onion, sliced3 pcs of garlic cloves, crushed1 package of canton or flour sticks noodles1 package of sotanghon or vermicelli noodles2 tbsp of cilantro, minced1 piece of hard-boiled egg, sliced thinlypatis (fish sauce), salt and pepper to t

Ingredients: 4 pieces medium round scad (galunggong), cleaned2 tablespoons coarse sea salt½ cup cooking oilSalted egg and tomato salad:1 salted egg, sliced1 medium tomato, chopped1 tablespoon chopped scallion1 teaspoon patis (fish sauce) How To Cook Fried Galunggong with Salted Egg and Tomato Salad: Rub salt all over the fish including the cavity. Let it stay for 15 minutes.Meanwhile, prepare the salted egg and tomato salad by combining all of its ingredients in a bowl, incl

INGREDIENTS: For the Casing: 1 1/2 cup Mochiko Rice FlourOrange food coloring (optional)1/2 cup Water1 tbsp. Oil For the Filling: 1 Green (Unripe) Papaya, grated4 pcs. Longganisa Sausage Chopped (remove from its casing)1/2 Chopped Onion1 Garlic Clove Finely Chopped6 EggsSaltPepperCooking Oil for deep frying HOW TO COOK: For the Casing: Mix ingredients in a bowl and knead dough lightly.Take about a 2-3 tablespoons of dough and flatten with rolling pin.Set aside while you make

INGREDIENTS: 1 cup dried munggo, washed and drained2 oz sotanghon½ pound shrimp, peeled and cut into ½-inch pieces1 large tomato, chopped1 bunch fresh spinach, stems trimmed7 cups water1 tbsp fish sauce1 medium onion, peeled and minced3 cloves garlic, peeled and minced1 tsp saltsalt and pepper, to taste1 tbsp oil HOW TO COOK: Soak the sotanghon in a bowl of warm water for about 1 to 2 minutes or until softened. Drain well and set aside.Combine the munggo, water, and 1 teaspo

INGREDIENTS: 4 cups leftover white rice 4 pieces tuyo, fried (head and bones removed) 5 cloves garlic, crushed 3 tablespoons canola oil ¼ teaspoon salt HOW TO COOK: Combine salt and leftover rice in a bowl. Gently mash to mix the ingredients and to separate the rice from each other. Heat a pan. Pour-in the oil. Once the oil becomes hot, add the garic. Cook the garlic in medium heat until it turns medium brown. Add the tuyo (salted dried fish). Cook for 20 seconds. Add-in the