1. Marinate pork chops in fish sauce, pepper, and calamansi juice for 5 minutes. Let it sit at room temperature for 15 minutes.
2. Coat each pork chop with a breading mix.
3. Fry until golden brown and crispy. Drain.
4. Serve with banana catsup.
INGREDIENTS: 6 pcs tilapia (2 kg), fillet and cut into 12 strips [Tilapia] 1/2 tsp iodized salt [Tilapia] 1/2 tsp ground pepper [Tilapia] 1/2 cup
INGREDIENTS: 1 kg pork chops (1-inch-thick slices) 1 tbsp fish sauce 1 tsp ground pepper 3 pcs calamansi, juiced 60 g breading mix 2 cups
INGREDIENTS: 1/2 kg Fish, Sliced (steak cut – 5 slices) 1 pc White Onion, Cut Into Rings 1/2 cup Water 1/4 cup Palm Oil 2
INGREDIENTS: 1/2 kg boneless bangus belly 1/2 cup all-purpose flour 1/4 cup palm oil 1/2 tbsp palm oil [Soy Glaze] 1 tsp garlic, chopped [Soy
INGREDIENTS: 4 tbsp canola oil 3 cloves garlic, crushed 1 pc medium white onion, sliced 1/2 cup pork kasim, thinly sliced 150 g medium shrimp,
INGREDIENTS: 1 cup leftover fried fish steak, flaked meat 1 pc potato, chopped 2 tsp sauce (from fried fish steak) 1 tbsp soy sauce 1
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
