...  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 aside. In the same pan, deep fry the sliced pig’s face until it turns to ...

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!        ...

...  Needed: 1 kilo of tilapia fish or any fish 1 cup of sampalok or unripe tamarind fruit 4 cups of water 1 thumb of ginger sliced 1 bundle of onion spring cut in 1 inch length 2 pcs of green chili finger 2 pcs of tomato sliced 2 pcs of eggplant sliced 2 tbsp of patis or fish sauce Salt and ground pepper to taste Directions: In a wok, put in the water and sampalok or unripe tamarind. Let it boil for 2 to 3 minutes. Add ginger, tomatoes, onion spring and chili. Put fish sauce, salt and ground pepper to taste. Then, add the fish and eggplant. Simmer for 3 to 5 minutes or until the fish is cooked. Remove from heat. Serve the sinampalokang tilapia while it’s hot. ...