...  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 aside. In the same pan, deep fry the sliced pig’s face until it turns to light brown and crispy. Set aside. In a separate bowl, combine sugar, soy sauce and vinegar. Mix well until the taste will blend. Place tofu and pig’s ...

...  to taste Directions: Prepare the raw longganisa. Make a lengthwise slit on each longganisa. In a pan, boil the longganisa for 5 to 10 minutes. Add the cooking oil and continue cooking the longganisa until it turns to lightly brown. Remove the longganisa. Set aside. In the same pan, reheat the combination of water and cooking oil from the cooked longganisa. Add the garlic. Put in the coconut milk and let it boil until it becomes creamy. Add the cooked longganisa and red chili pepper. Put in salt and pepper. Simmer for 3 to 5 minutes or more to bring the spicy creamy taste. Best serve with steamed rice. Share and ...

...  Needed: ½ kilo chicken liver sliced into bite size ¼ kilo chicken breast sliced into bite size 1 cup coconut cream 3 tbsp cooking oil 5 cloves garlic chopped 1 onion sliced 1 cup water 4 pcs chili pepper chopped Salt and ground pepper to taste Directions: Heat cooking oil, saute garlic and onion. Put in the chicken breast and chicken liver, cook for 3 to 5 minutes. Pour water and let it boil for a while. Add the coconut cream. Add chili pepper, salt and pepper. Simmer for another 3 to 5 minutes. Remove from heat. Best serve with steamed rice. Share and ...

Ingredients Needed: 1 whole medium fresh lapu-lapu fish (grouper) 5 tbsp calamansi juice 1 tbsp chili powder 2 tbsp corn flour Salt and ground pepper Cooking oil for deep frying Directions: Clean the fresh fish. Make a diagonal slice on each side of the fish. In a bowl, mix calamansi juice, chili powder, salt and ground pepper. Marinate each side of lapu-lapu with the mixed seasoning for 3 to 5 minutes. Coat the marinated lapu-lapu into corn flour. In a deep frying pan, heat the cooking oil. Deep fry the coated fish and cook for 2 to 3 minutes each side or until it turns to golden crispy brown. Remove from heat and place into paper towel to absorb excess oil. Best serve with the Filipino dipping sauce, the mixed of soy sauce, calamansi juice, chopped onions and chili. Share and enjoy!        ...

...  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 ...