1. Season pork with salt. Deep-fry in oil until golden brown and crispy. Set aside.
2. Sauté onion, hotdog, potato, and carrot. Add menudo sauce and water.
3. Cover and simmer until vegetables are cooked and sauce thickens.
4. Top with fried pork. Serve.
INGREDIENTS: 2 pc tilapia, each sliced into 2 1 pack UFC Yang Chow Seafood Fun Chow 1/4 cup Golden Fiesta Palm Oil 1 pc onion,
INGREDIENTS: 1/2 kg Large Bangus, Sliced (Steak Cut 5 to 6 Slices) 1 pc Onion, Cut into Rings 3 pcs Tomato, Chopped (100g) 1/2 cup
INGREDIENTS: 1 kg Medium Tilapia (Galunggong /Alumahan/Dalagang Bukid) 1 pack All-in-One Seasoning Granules (8g) 100 ml palm oil 2 pcs Garlic Clove, Crushed 1 pc
INGREDIENTS: 6 pcs Fish Fillet 1 tbsp Curry Powder 1 pinch Salt & Pepper to taste 1 pack Flour 4 tbsp Oil 1/2 cup Red
INGREDIENTS: 1/2 kg large tahong 200 g chicken parts 1 tbsp fish sauce 60 ml palm oil 1/2 kg crab (3 pcs) 1/4 kg shrimp
INGREDIENTS: 4 pcs ripe saba banana, cut into 2, lengthwise 3/4 cup brown sugar 8 pcs (medium) lumpia wrappers 2 tbsp ube jam 2 pcs
INGREDIENTS: 1.3 kg puso ng saging (2 pc) (red-saba variety) 2 packs all-in-one seasoning 1 pc small grated coconut (niyog) 1/2 cup white vinegar 1
INGREDIENTS: 4 pcs egg (2 pcs hard boiled) 4 g seasoning mix 1 tbsp soy sauce 1 tsp ground pepper 1 pc medium onion, chopped
INGREDIENTS: 1/2 cup Palm Oil 3 pcs Garlic Clove, Minced 1 pc Small Onion, Chopped 1/4 kg Ground Pork 2 tbsp Red Bell Pepper, Chopped
INGREDIENTS: 4 pcs Eggplant, Grilled or Boiled (Use with peel) 1/4 cup Palm Oil 1 pc Small Onion, Chopped 1/4 kg Ground Pork 1.5 tbsp
INGREDIENTS: 1 pc onion, sliced 2 cloves garlic, minced 1/4 kg chicken breast fillet, cut into strips 1 tbsp oyster sauce 1 tbsp soy sauce
INGREDIENTS: 500 g chicken 1/4 tsp Salt 1/4 tsp Pepper 1/2 cup Cornstarch or flour 1/2 cup Golden Fiesta Canola Oil 1 pack (80 g)
