...  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 ...

...  rice noodles For the sauce: ¼ kilo ground pork 1 tbsp annatto seeds (soaked with 3 tbsp water) 5 tbsp cornstarch (dissolved in water) 2 pcs onions minced 1 head garlic minced 2 pcs shrimp cubes 2 tbsp patis or fish sauce 2 tbsp cooking oil Ground pepper to taste 1 cup water For the toppings: Pork chicharon or cracklings, crushed or grounded Cooked shrimps (without shell) Hard boiled eggs sliced Calamansi or lemon sliced Tinapa flakes or smoked fish Marinated fried pork sliced in small pieces Toasted garlic Directions: Soak the rice noodles for 5 to 10 minutes. After soaking, boil some water and put in the rice noodles for 2 to 3 minutes. Drain and set aside. For the sauce, heat the oil in a sauce pan. Put in the garlic and toast until it turns light brown. Remove the half toasted garlic from the oil. Set aside. In the same pan, put in the ground pork and cook for 5 to 8 minutes over a low heat. Add the toasted garlic and the onion, sauté together. Add water, shrimp cubes and the water from the soaked annatto seeds. Let it boil. Pour the diluted cornstarch and mix until it thickens. Add the fish sauce and ground pepper to taste. Remove from heat. On a serving plate, put in first the cooked bihon or rice noodles. Put the sauce on top of the noodles. Garnish and ...