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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1 lb Large shrimp
2 cups Dry mung beans
1 Yellow onion, peeled and sliced
2 tbsps Peanut oil
2 cloves Sliced garlic
4.1/2 cups Chicken soup stock
1 Thin slice of fresh ginger
1 tsp Salt
1 tsp Freshly ground pepper

Preparation

Soak beans overnight, then hull them by rubbing them in your hands, scoop out the hulls from the container, then rinse the beans.
Add peanut oil into a large preheated saucepan, and stir fry your yellow onion and garlic, then add your chicken soup stock and your slice of ginger. Bring the lot to a boil, reduce heat, cover, simmer for 20 minutes, remove your ginger, then continue cooking for about 10 minutes.
Add shrimp, salt and pepper, and cook for another 6 or 7 minutes, allowing the shrimp to absorb the flavor.

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¾ lbs Ripened red tomatoes
2 tbsps Grated fresh ginger
1 Sliced scallion
2 tbsps Chopped peeled mango
¼ tsp Salt
½ tsp Fresh ground pepper

Preparation

Slice the tomatoes and place them in a line on a large platter. Spread ginger, mango and scallion, and salt and pepper evenly over the tomato slices.

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