Ingredients Needed: 10 raw beaten eggs 3 cup steamed rice 4 tbsp ketchup ¼ kilo ground pork 1 bundle spring onion chopped 1 white onion sliced 2 tbsp grated cheese Salt and ground pepper to taste Cooking oil Directions: Heat cooking oil and saute the ground pork for 6 to 8 minutes over low heat. Add onion. Put in the steamed rice and ketchup; stir to mix all the ingredients. Add the grated cheese and spring onion, stir occasionally. Add salt and pepper to taste, mix well. Remove from heat and set aside. Heat skillet and put enough cooking oil for the omelet. Quickly spread the egg and make a big round omelet. Place the seasoned rice in the middle of omelet and fold the other side to cover the seasoned rice. Remove from heat. Cover the frying pan with a plate and turn them over to place the omelet rice on the plate. Close the edges using toothpick. Best serve with some ketchup on top and while it’s hot. Share and enjoy!        ...

Ingredients Needed: 4 hard boiled native eggs ¼ kilo ground pork 2 pcs beaten eggs 1 cup all purpose flour 1 onion chopped 5 cloves garlic chopped 2 medium sized potatoes cut into cubes 1 large sized carrot cut into cubes 1 tbsp chili powder Salt and ground pepper to taste 2 cups cooking oil For Gravy Sauce: 1 pc chicken cube ¼ bar butter 2 cups water 3 tbsp all-purpose flour Ground pepper to taste Directions: Mix ground pork, onion, garlic, beaten eggs, all-purpose flour, chili powder, salt and ground pepper in a bowl. Mix thoroughly to blend the taste.  Roll the mixed ingredients into the boiled eggs until the eggs cover completely. In a separate bowl, season the carrots and potatoes with salt and ground pepper to taste. Let stand for 3 to 5 minutes. Dip with all-purpose flour. In a frying pan, heat the cooking oil. First, deep fry the coated veggies until it turns to light brown over a low fire. Next, deep fry the coated eggs with the mixed ingredients until it turns to golden  ...

...  Needed: 2 large squids cleaned and gutted ¼ kilo ground pork 1 pc carrots minced 1 head garlic minced 2 onions minced 1 bundle spring onion chopped 1 pc egg beaten 2 tbsp of oat meal 5 tbsp soysauce 2 tbsp calamansi juice Salt and ground pepper to taste Charcoal for grilling Directions: In a big bowl, marinate the squid in soy sauce and calamansi juice for 5 to 10 minutes. Set aside. In separate container, mix ground pork, garlic, onion, carrots, spring onion, oat meal and beaten egg together. Add salt and pepper to taste. Then stuff the marinated squid with the mix ingredients, make sure all the stuff ingredients are intact. Insert toothpick to lock the head and to secure ends.Ready for grilling, use toothpick to press the stuffed squid once in a while to absorb the heat inside. Grill for 5 to 10 minute each side or until both sides are cooked. Transfer in a serving plate and slice. Best serve with soy sauce, calamani juice and red chili pepper for ...

Ingredients Needed: 1 500g pack brownie mix (butterscotch flavor) ½ cup butter or margarine (melted) 2 pcs raw eggs ½ cup almonds chopped (for toppings and for the mixed ingredients) Olive oil Directions: In a bowl, put in the melted butter, beaten eggs, and the butterscotch mix. Mix well using a wooden spoon or whisk until all the ingredients are blended. Add almonds to the mixed ingredients. In a pan or llanera, spread the olive oil and put in the mixed ingredients filling half on your pan. Flatten the surface using your wooden spatula. Set the Turbo Oven to 324 degrees Fahrenheit (163 degrees Celsius). Bake for 30 to 35 minutes. Put the almonds on top. Let it cool completely and cut into serving pieces. Best served with milk or other refreshing drink. Enjoy!      ...

Ingredients Needed: ½ chicken cut into serving pcs ½ kilo sotanghon (vermecilli noodles) rinse with running water 2 pcs carrots sliced 1 inch length 1 kilo cabbage sliced inti thin pcs 2 pcs red bell pepper sliced 2 pcs onions minced 1 head garlic minced 5 cups water 1 pc chicken broth cubes 2 tbsp patis (fish sauce) Salt and pepper powder to taste 1 tbsp cooking oil 2 eggs beaten Directions: In a wok, heat the cooking oil. Sauté the garlic, onion and bell pepper, then add chicken. Simmer for 8 to 10 minutes until the chicken turns light brown. Add water and let it boil for 3 to 5 minutes. Put in the broth cubes and fish sauce. Put in the carrots. Simmer for another 3 to 5 minutes. Add the cabbage and put in the sotanghon. Put in salt and pepper to taste. Add the beaten eggs and carefully mix. Simmer for a minute. Remove from heat. Serve and enjoy!  ...

With Thanksgiving just around the corner, here is an easy and nearly fool-proof recipe for pumpkin pie. I am using a handmade pie crust and I am not even pie crust experts, but you can certainly use a store-bought one if you prefer. This recipe makes one 9-inch pie. Ingredients Needed: ½ cup brown sugar ½ cup sugar 2 tsp cinnamon ¼ tsp ground cloves ¼ tsp nutmeg 3 eggs, beaten 1 can evaporated milk 2 cups fresh pumpkin puree Handmade pie crust, refrigerated Flour to prevent crust from sticking Also, keep on hand a large mixing bowl, small bowl for eggs, measuring cups, measuring spoons, whisk, rolling pin and 9 inch pie plate. Directions: Step 1: Preheat Oven Preheat your oven to 425 F. Step 2: Prepare Your Filling Add the ½ cup of brown and white sugar to a large mixing bowl. Next add the 2 tsp cinnamon and ¼ teaspoon each of ground cloves and nutmeg. Stir with a whisk until well combined. Now add 3 beaten eggs. Whisk again until fully combined. Next add the puree and e ...