INGREDIENTS:

• 5 medium size eggplants, ends trimmed
• ½ cup vegetable oil or more as needed
• ⅓ cup vinegar
• ¼ cup soy sauce
• ¼ tsp freshly ground pepper
• 5 cloves garlic, chopped
• 1 tsp sugar

PROCEDURE:

1. Prepare the eggplants by cutting in half lengthwise and then cutting each half into 2-inch pieces.
2. Heat vegetable oil on wok or non-stick frying pan. Fry eggplants, in batches until brown on both side, adding more oil as needed. Drain on paper towels. Set aside.
3. Pour off excess oil from pan. Add vinegar, soy sauce, ground pepper, garlic and sugar to the pan; bring to a boil. Add fried eggplants, lower the heat to medium, cover and cook for 2-3 minutes or until eggplants are soft. Gently stir to coat eggplants with the sauce. Turn off the heat and leave the covered pan on the stove for couple more minutes (the eggplants will continue cooking). Then transfer to a serving plate.
4. Serve with steamed rice and enjoy!

INGREDIENTS:

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 pc small onion, chopped
• 2 pcs tomatoes, chopped
• 1 cup broccoli florets, blanched
• ½ cup sliced canned mushroom
• 1 ½ sachet 8g Maggi Magic sarap
• 6 pcs fresh medium eggs
• ¼ cup grated cheese
• 1 tbsp minced parsley

PROCEDURE:

1. Sauté garlic, onion and tomato in olive oil. Add broccoli and mushroom. Season with 1 sachet of Maggi Magic Sarap.
2. Beat eggs and season with remaining ½ sachet of Maggi Magic Sarap. Pour egg in the pan and add cheese and parsley. Gently stir until barely set.
3. Cover with plate, flip and slide back in the pan to cook the other side. Remove from the pan and set aside. Cut into serving pieces, transfer on a serving plate and serve warm.

INGREDIENTS:

• 2 1/2 pounds green beans, trimmed
• Salt
• 1/2 pound bacon, roughly chopped
• 1 onion,finely chopped
• 3 cloves garlic,minced
• 1 teaspoon red pepper flakes
• 1/2 cup chopped toasted pecans
• 1/2 juice of lemon
• freshly ground pepper

PROCEDURE:

1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes.
2. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
3. Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes.
4. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan.
5. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes.
6. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute.
7. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more.
8. Return the bacon to the pan, pour in the lemon juice and toss.
9. Season with salt and pepper. serve it.

INGREDIENTS:

• 6 oz. quail eggs (drained)
• 6 oz. snow peas
• 1 lb. carrots cut them into small bite size
• 16 oz. baby corn (drained)
• 2 tbsp olive oil
• 1/2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1/4 tsp brown sugar
• black pepper

PROCEDURE:
1. Heat olive oil in a wok on high heat.
2. Add carrots and stir fry them for one minute, then add snow peas and baby corn.
3. Season the vegetables with oyster sauce, soy sauce, fish sauce, brown sugar, and black pepper.
4. Stir fry the vegetables for 3 -4 minutes or until they’re cooked, add quail eggs in the wok and cook the eggs for a minute or two.
5. Turn off the stove and serve it.

INGREDIENTS:

• 1 tablespoon oil
• 1 onion,chopped
• 2 cloves garlic,minced
• 1/2 pound pork belly, cut into 1-inch cubes
• 1 tablespoon shrimp paste
• 2 Roma tomatoes, chopped
• 2 cups water
• 1/2 small squash (kalabasa), peeled and cut into pieces
• 8 okra, ends trimmed
• 1/2 bunch long beans, ends trimmed and cut into 3-inch lengths
• 1 medium ampalaya (bittermelon), seeded, halved and cut into 1-inch thick
• 1 large eggplant, ends trimmed and cut into 1-inch thick
• salt and pepper to taste

PROCEDURE:

1. In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
2. Add pork and cook, stirring occasionally, until lightly browned. Add shrimp paste and continue to cook, stirring occasionally, until it begins to brown.
3. Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.
4. Add water and bring to a boil. Lower heat, cover and cook for about 15 to 20 minutes or until meat is tender. Add more water in 1/2 cup increments as needed to maintain about 1 cup of liquid.
5. Add squash and cook for about 2 minutes or until almost tender.
6. Add long beans and continue to cook until tender-crisp.
7. Add ampalaya, eggplant, and okra. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
8. Season with salt and pepper to taste. Serve hot

INGREDIENTS:

• 4 tablespoons oil (for frying)
• 1 block firm or extra firm tofu  (about 350 grams)
• 1 tablespoon butter
• 2 cloves garlic (minced)
• 1 medium onion  (chopped finely)
• 1 small red bell pepper (chopped finely)
• 1 small green bell pepper (chopped finely)
• 3 tablespoons mayonnaise
• 3 tablespoons oystersauce
• 2 tablespoons water
• 1 piece bird’s eye chili (sliced diagonally)
• 1 piece green pepper  (sliced diagonally)

PROCEDURE:

1. Fry tofu cubes in hot oil until golden brown on all sides. Remove the fried tofu from oil and transfer into a plate lined with paper towel to remove excess oil.
2. In a sizzling plate or cast iron pan, saute garlic, onions, and bell peppers in butter for a minute or until onions become translucent.
3. Add in mayonnaise, oyster sauce, water, green pepper and chili. Let it cook and simmer while stirring for 2-3 minutes.
4. Toss in the fried tofu and mix until well blended. Serve while hot on the sizzling plate or cast iron pan.

INGREDIENTS:

• 1 bunch kangkong water spinach, cleaned and chopped
• 3 ounces extra firm tofu
• 3 cloves minced garlic
• 1 piece onion sliced
• 2 tablespoons oyster sauce
• 1/2 teaspoon ground black pepper
• 5 tablespoons cooking oil
• Salt to taste

PROCEDURE:

1. Heat cooking oil in a pan
2. Fry the tofu in medium heat for about 4 to 5 minutes per side
3. Turn off heat. Remove the tofu from the pan and let cool.
4. Slice the fried tofu into small cubes. Set aside.
5. On the same pan, remove excess cooking oil until about 1 tablespoon of oil is left.
6. Heat the pan. Sauté garlic and onion for about 2 minutes
7. Put-in the sliced tofu and cook for 2 to 3 minutes.
8. Add the oyster sauce and ground black pepper. Stir.
9. Put-in the kangkong. Stir fry for 4 to 5 minutes.
10. Add salt to taste .
11. Turn off heat. Transfer to a serving plate
12. Serve. Share and enjoy!

INGREDIENTS:

• 1 lb shrimp cleaned
• 10 strings beans (sitaw), cut into 2 1/2 inch length
• 2 cups squash(kalabasa),cubed
• 2 cups coconut milk
• 1 medium yellow onion sliced
• 2 tablespoons shrimp paste (bagoong alamang) 
• 1 cup malunggay leaves
• 3 cloves garlic crushed
• Salt and pepper to taste
• 3 tablespoons cooking oil
• Salt and pepper to taste

PROCEDURE:

1. Heat oil in a cooking pot.
2. Saute the garlic and onion until the onion becomes soft.
3. Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside.
4. Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let boil.
5. Add the kalabasa. Cook for 8 to 12 minutes or until tender.
6. Put the shrimp back in the pot. Stir and cook for a minute.
7. Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes.
8. Add salt and pepper to taste.
9. Transfer to a serving plate. Serve.

INGREDIENTS:

• Dahon ng Malunggay
• Bawang
• Sibuyas
• Luya
• Asin
• Paminta
• Gata
• Sili (optional)

PROCEDURE:

1. Pakuluan ang gata dagdagan ng tubig kung kailangan
2. ilagay ang bawang sibuyas at luya timplahan ng asin at paminta
3. Pagkulo saka ilagay ang malunggay pakuluan hanggang lumapot ang sabaw at maluto ang malunggay.
4. Lagyan ng sili kung gusto nyo ng maanghang.

INGREDIENTS:

• 2 large ampalaya, halved lengthwise, seeded and sliced thinly
• ½ pound top sirloin, sliced thin and cut into strips
• ¼ cup oyster sauce
• ¼ cup soy sauce
• 1 tablespoon sesame oil
• salt and pepper to taste
• 2 tablespoons oil
• 1 onion, peeled and sliced thinly
• 4 cloves garlic, peeled and minced
• ½ cup water
• 1 teaspoon sugar
• 1 teaspoon cornstarch

PROCEDURE:

1. Cut ampalaya lengthwise into halves. With a spoon, remove seeds and scrape off inner pith. Sliced thinly and place in a bowl of cold water until needed. Drain well when ready to use.
2. In a bowl, combine beef, ½ of the oyster sauce, ½ of the soy sauce, sesame oil and salt and pepper to taste. Marinate for about 10 minutes.
3. In a wide skillet over high heat, heat 1 tablespoon of the oil. Add beef and spread across pan. Allow to sear for about 1 to 2 minutes or until lightly browned and then turn to brown evenly. Remove from pan and set aside.
4. In the same pan, add the remaining 1 tablespoon of oil. Add onions and garlic and cook, stirring regularly, until limp. Add ampalaya and gently stir to combine. Cook for about 2 to 3 minutes or until tender yet crisp. Return beef to pan.
5. In a small bowl, combine water, the remaining soy sauce and oyster sauce, sugar and cornstarch. Stir until sugar and cornstarch are dissolved. Add to pan and continue to cook, tirring regularly, for about 1 to 2 minutes or until beef is heated through and sauce slightly thickens. Season with salt and pepper to taste. Serve hot.