Serves 4.

Ingredients:

• 7 oz/200g green beans, cut into 2-inch/5-cm lengths
• 7 oz/200g head cauliflower, divided into 1/2-inch/1-cm florets
• 7 oz/200g baby carrots, peeled and left whole
• 7 oz/200g boiled potatoes
• 4 tbs sunflower oil or olive oil
• 5 green cardamom pods, bruised
• 2 bay leaves
• 1 large onion, finely chopped
• 1-inch/2.5-cm piece fresh ginger, finely grated
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp ground turmeric
• 1/2-1 tsp chili powder
• 1 tbs tomato paste
• Salt to taste
• 2/3 warm water
• 2/3 cup heavy cream
• 2 tomatoes, seeded and coarsely chopped
• Thin, doughy bread or cooked basmati rice to serve

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Yield: 6 to 8 servings.  Prep: 25 mins.  Cook: 70 mins.

Ingredients

• 1 large (4- to 5-lb) spaghetti squash
• 1/2 cup vegetable oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 2 loin pork chops, trimmed of fat and bone and meat thinly sliced into strips
• 1 boneless, skinless chicken breast,  flesh cut crosswise into thin strips
• 1/4 lb cooked ham,  sliced into julienne strips
• 1 cup chicken stock
• 1 cup fresh or frozen green beans, French cut into long slivers
• 1 cup white cabbage, finely shredded
• 6 oz cooked tiny shrimp, rinsed and drained
• 1 tsp salt
• 1 Tbs soy sauce
• 1/2 cup Chinese celery (kinstay) , chopped, or 1/2 cup leaves from young celery tops
• 6 large pieces of crisp-fried pork rinds (chicharrones), crushed into tiny fragments

Preheat the oven to 350ºF.

Pierce the squash in several places with the tines of a fork to create steam vents and place it on a baking sheet in the center of the preheated oven.  Back for 1 hour, or until skin remains indented slightly when pressed.  (The baking time will vary with the weight of the squash.)

Meanwhile, heat the oil in a wok or heavy pan over medium heat and stir-fry the onion for about a minute; add garlic and stir-fry until they are both golden.  Add pork and chicken and continue to stir-fry until the meats begin to turn white.  Stir in ham and pour in chicken stock.  Raise the heat to medium-high and bring the liquid to a boil.

Drop in the beans and cabbage and continue cooking until the cabbage is limp.  Add shrimp, salt, pepper, and soy sauce.  Stir and remove the pan from heat.

When squash is cooked, cut it in half lengthwise.  Pick out all the seeds and discard them.

Separate the meat of the squash into shreds with a fork, then arrange it in a pile in each of the squash halves.

Reheat the contents of the wok briefly over high heat and pour the entire mixture over the meat in the squash halves.  Sprinkle each half with the celery leaves and crushed pork rinds.  Place on a large platter and serve immediately.

Tip:  Spaghetti Squash will easy to find during the fall and winter months.

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Shred gabi leaves into small pieces. Exclude from 5-6 big leaves for wrapping. Dry shredded leaves under the sun for 1 day or more, until wilted.

Add 1 cup lukewarm water to grated coconut and extract cream. Set aside. For the second extraction, add 2 cups lukewarm water.

Mix together shredded leaves, pork, onion, pepper, bagoong, ginger, garlic and season with salt and vetsin. To this mixture add the 2nd extract of coconut cream.

In each whole gabi leaf, wrap 3-4 tablespoon of mixture. top with 1 tablespoon thick cream (1st extraction). Form into a square and wrap tightly. Tie with a thin string or strip of the peel of the gabi stalk.

In a large pan pour leftover of the 2nd extraction cream. Bring to a boil. Then, arrange wraped mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half.

Add the 1st extraction or the thick cream, simmer until the cream thickens,a and oil comes out of the cream

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Fry onion rings until half cooked. Set aside.

Peel eggplant. Cut crosswise into 1/2″ thick slices. Fry till light brown. After frying set aside oil, put back fried eggplant in pand and add soy sauce, calamansi juice, water and season with vetsin. Cover and cook until done.

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Peel patola, slice into thick roll pieces. Set aside.

Saute garlic until brown, add onion and when wilted add pork. Saute for 2 minutes, add 1/2 cup water. Cover. Cook until pork in tender. Add shrimps juice. Stir gently until it boils. Add patola and vetsin. When patola is almost done, and misua. Boil for 2 minutes and serve hot.

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Wash kangkong and drain leaves thoroughly.
Remove leaves from stem. Set aside.
In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
Mix until smooth in consistency.
Heat oil to 250?F and reduce fire to medium.
Dip kangkong leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.

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Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and boil. After 5 minutes cooking, add tokwa and upo. When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted. Remove from heat. Salt and pepper to taste (or instead of salt, you can add patis, it will give a better flavour). Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery).

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1) Blend the mashed potatoes with butter, milk, a little salt and pepper to taste. The mixture must be smooth and must form a paste. Set aside.

2) Saut? garlic, onions, and ground meat in oil

3) Stir in the water and simmer until the meat is cooked, and the mixture almost dry.

4) Season with salt and pepper, and then add the spring onions.

5) Blend in a little flour to get a molding consistency.

6) Shape mixture into firm separate forms the size and shape of eggs.

7) Cover individually with the mashed potato mixture.

Roll each one in breadcrumbs. Set aside.

9) Heat the oil for frying. Dip the potato-meat “eggs” into slightly beaten eggs, and then fry.

10) Serve with a hot sauce.

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1. Combine bagoong and water.
2. Strain.
3. Bring to a boil.
4. Add bangus and vegetables in te order listed.
5. Cook covered until vegetables are done.

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4 medium potatoes
1 cup carrots, diced
1 celery stalk, chopped
½ cup chopped green beans or peas
¼ cup dill or sweet pickles
1 white onion, chopped
2 eggs
1 cup mayonnaise
2-3 tbsp brown mustard
salt and pepper to taste
Procedure:

Boil the eggs and potatoes together in salted water. Make sure the potatoes are completely submerged. When the water boils, turn the heat down and simmer for about 10 minutes. Take out the eggs, peel and chop into desired size. Add the green beans to the pot of potatoes and let cook for about 2 minutes. Turn off the heat and peel the potatoes, then chop to desired size. Mix with the other vegetables then add the eggs, mayonnaise, mustard, onions, celery, pickles and eggs. Mix well, taking care not to mash the potatoes. Chill for about two hours.

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