...  Needed: ½ kilo medium fresh shelled shrimps (set aside the head for boiling) 4 pcs large tomatoes quartered 1 onion sliced 5 cloves garlic minced 1 thumb garlic minced 2 tbsp spring onion chopped 4 pcs green chili pepper sliced 1 cup tomato sauce 1 tbsp white sugar 2 cup water Cooking oil Salt and ground pepper to taste Directions: In a pot, boil the shrimp head for 3 to 5 minutes. Drain and set aside the shrimp stock. In a sauce pan, heat the cooking oil. Put in the garlic, ginger, onion and tomatoes until fragrant. Pour the shrimp stock and let it boil for 3 to 5 minutes.  Add the tomato sauce, green chili pepper and sugar, stir. Put in the fresh shelled shrimp and spring onions. Simmer for another 3 to 5 minutes. Add salt and pepper to taste and boil for a minute. Remove from heat. Best serve while it’s hot with steamed rice. Share and ...

...  Needed: ½ kilo pig’s face (pig’s ear and cheeks) 4 pcs extra firm tofu 4 pcs green chili pepper sliced ¼ cup soy sauce 3 tbsp cane vinegar 1 tsp sugar Onion spring chopped Calamansi juice Water for boiling Cooking oil Salt and ground pepper to taste Directions: Boil water and put in the pig’s face. Add salt and pepper. Let it boil for 20 to 30 minutes or until tender. Use pressure cooker to save time. Remove from heat. Let it cool. Cut into bite size. Set aside. In a frying pan, deep fry the tofu until it turns to golden brown, remove from heat. Cut into cubes. Set ...

...  minutes to 1 hour or until it tender. Use pressure cooker to save time. Drain and let it cool. Slice or chop the pigs face and pig ears into fine pieces. In a pan, put in cooking oil and sauté garlic. Stir fry the chopped pigs face and pig ears. Put in soy sauce, salt and pepper to taste. Add the liver spread. Mix and stir fry until the ingredients turn to light brown.  Drain. In a sizzling plate or pan, melt the butter. Sauté the onion and add the stir fried pigs face and ears. Put in the green chili. Carefully mix the ingredients to blend the taste. Remove from heat. Put the egg while it’s hot. Best serve with calamansi juice. Share and ...

...  Needed: ½ kilo scallops cleaned 2 onions sliced 5 cloves garlic chopped 3 pcs long green chili sliced 3 pcs red chili pepper sliced 3 bay leaves 2 cups coconut milk 1 cup of water 3 tbsp cooking oil Salt and ground pepper to taste Directions: Heat the cooking oil, sauté onion and garlic. Add the scallops and sauté together. Add water and bay leaves, boil for 3 to 5 minutes. Pour the coconut milk, simmer for another 3 to 5 minutes over low heat. Put in the chilies and let it boil until the scallops are tender. Add salt and ground pepper to taste, mix. Simmer for a ...

...  Needed: ½ kilo medium sized fresh tilapia or any fish 3 cups coconut milk 2 bundles pechay (bok choy) 3 tbsp cooking oil 2 onions sliced 5 cloves garlic chopped 1 thumb ginger strips 2 pcs long green chili pepper Salt and ground pepper to taste Directions: Saute garlic, ginger and onion in cooking oil. Pour the coconut milk; simmer for 3 to 5 minutes. Put in the fish and the vegetable. Boil for 3 to 5 minutes in medium fire. Add salt and pepper to taste. Put in the green chili and simmer for a while. Remove from heat. Serve with rice. Share and ...

...  Needed: 1 kilo of medium size tulingan or skipjack tuna sliced into two pcs 2 pcs green chili finger 1 thumb of ginger chopped 1 head of garlic chopped 2 pcs of onion sliced 1 bundle of tanglad or lemon grass ½ cup of vinegar 1 cup of coconut milk Salt and pepper balls to taste Directions: In the wok or pan, place the skipjack tuna, green chili finger, garlic, onion, ginger, lemon grass and pour the vinegar. Simmer for 3 to 5 minutes on low heat. Add the coconut milk, put in salt and pepper to taste. Boil for 5 to 8 minutes until the coconut milk becomes creamy. Remove from heat. Place in a serving plate with rice. Serve and enjoy your ginataang ...