...  Needed: 2 cups all purpose cream 1 cup fresh milk ¼ butter bar 2 onions chopped 5 cloves garlic crushed 1 cup water 1 pc shrimp broth cube ¼ kilo shrimp, peeled and deveined ¼ bay scallops cooked ¼ kilo fish fillet cut into cubes ¼ kilo calamari cut into small rings 1 bundle spring onions, sliced Salt and ground pepper to taste Directions: Melt the butter, saute onions and garlic. Pour water and all purpose cream. Add the shrimp broth cubes, stir occasionally. Put in the shrimp, calamari, fish and scallops. Simmer for 2 to 3 minutes. Add the fresh milk and spring onions. Put in salt and pepper to taste. Stir, let it boil for another 2 to 3 minutes or until soup will be thicken and creamier. Best serve while it’s hot. Share and ...

...  Needed: 1 can 15 oz cream of corn 1 pc of chicken broth cubes 1 can corn kernel 2 cups water 5 cloves garlic minced 2 onions minced ¼ bar butter ½ cup fresh milk Salt and ground pepper to taste Fresh parsley chopped Grated cheese Directions: Melt the butter, saute onion and garlic over a low heat for a minute. Pour water and add the broth cubes, let it boil for 2 to 3 minutes. Put in the cream of corn, milk, and corn kernels. Simmer for 3 to 5 minutes. Stir occasionally. Add the salt and pepper to taste. Let it boil for another 2 to 3 minutes or until the soup is lightly thicken. Remove from heat. Garnish with parsley and grated cheese. Best serve with toasted garlic bread. Share and ...

...  Needed: 1 kilo beef ribs or buto-buto 1 bundle Chinese cabbage 3 pcs potatoes quartered 3 pcs whole sweet corn cut into 2 to 3 pcs 1 tsp whole pepper corn 2 onions sliced 1 pc beef broth cubes 8 cups of water 3 tbsp fish sauce Directions: In a casserole, boil the beef ribs for 25 to 30 minutes or until it tenders, remove the scum. Use pressure cooker to save time. Add the pepper corn and onion. Put in the broth cubes and simmer. Add the sweet corn and boil for 5 to 8 minutes. Add the potatoes and cabbage; boil for 3 to 5 minutes. Add fish sauce and simmer for a while. Best serve while it’s hot. Share and ...

...  Needed: ½ kilo pork cut into small cubes 1 kilo cauliflower breaks into flowerets 1 kilo broccoli cut into small pieces 1 cup snow peas 3 red bell pepper cut in small pieces 1 kilo cabbage quartered 3 pcs carrots round thin slices 3 pcs chayote squash cut in small pieces Boiled quail eggs 1 cup baby corn sliced 2 onions quartered 2 head garlic crushed ¼ cup water (dilute the cornstarch) ½ cup water 1 chicken broth cubes 2 tbsp cooking oil Salt and ground pepper to taste Directions: In a pan, saute the onion and garlic in a cooking oil. Add the pork and cook for 2 to 3 minutes. Put in the snow peas, cauliflower, cabbage, carrots, chayote, baby corn, broccoli and red bell pepper. Simmer for 3 to 5 minutes. Add the water and the broth cube, mix carefully all the ingredients. Pour the diluted cornstarch. Put salt and pepper to taste. Simmer until the sauce thickens. Remove from heat. Put the boiled ...

...  Needed: ½ kilo pancit canton (thick egg noodles) ½ kilo mung bean sprouts 1 pc large carrot cut into strips 1 pc chayote squash cut into strips 2 onions sliced 5 cloves garlic chopped ½ kilo cabbage shredded 1 pc broth cubes 2 tbsp cooking oil ½ cup water 2 tbsp soy sauce Salt and ground pepper to taste Directions: In a pan, heat the oil. Sauté the garlic and onions, add the veggies (carrots, cabbage, and chayote).  Add water and put in the broth cubes. Simmer for 2 to 3 minutes. Add the pancit canton and cover for a minute. Put in the mung bean sprouts, mix together all the ingredients. Put in soy sauce, salt and pepper to taste, stir. Cook for another 2 to 3 minutes. Don’t overcook the pansit. Best served with calamansi juice. Share and ...