...  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 ...

...  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 brown. For the gravy, first mix the all-purpose flour in water, stir thoroughly to avoid lumps.  In a saucepan, melt the butter. Add water and chicken broth cubes. Let it boil. Pour the diluted all-purpose flour and stir continuously to avoid lumps. Add the ground pepper. Boil until it thickens. Ready for plating, best serve with rice 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 ...

...  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 ...

...  Needed: 1 loaf of bread 3 stalks celery 1 onion 1 cup butter or margarine 1 tbsp poultry seasoning 1 cup wine or chicken broth 1 egg (optional) Directions: Dry bread slices on baking sheet at 200 degrees F for about 30 to 40 minutes. Rotate half way through. Saute celery and onion in butter until soft, about 10 minutes. Remove from heat. Add bread and seasonings to the mixture. Add wine and stir completely. Place in oven-safe dish and stir in egg, if using. It helps your stuffing stick together better. Place in 350 degrees F oven for about 45 minutes and serve. Enjoy the homemade turkey stuffing. Perfect ...

...  Needed: 3 cups of glutinous rice or sticky rice 1 cup of ordinary rice 4 tbsp of garlic minced 2 pcs of onion minced 2 knobs ginger chopped 2 pcs of chicken broth cubes ½ kilo of chicken, cut into small pieces 6 tbsp of fish sauce 10 cups of water 3 tbsp of cooking oil 5 tbsp of safflower (kasubha) Salt and ground pepper to taste For toppings: ½ cup of spring onion minced ½ cup of toasted garlic 5 pcs of hard boiled eggs sliced Calamamsi juice or lemon juice Directions: In a big bowl put in the sticky rice and ordinary rice, and then mix it. Wash with running water using a big strainer. Drain and set aside. In a big wok or pot, heat the ...