INGREDIENTS: 1 tbsp Golden Fiesta Palm Oil 5 g Ginger, peeled and sliced 100 g Chicken breast fillet, sliced into small pieces 5 cups Water

INGREDIENTS: 12 pcs alimasag/crabs (1kg), cooked 1 tbsp palm oil 2 tbsp white onions, chopped 1 tsp garlic, chopped 3 tbsp tomatoes, chopped 1/4 cup

INGREDIENTS: 3 pc Prawns – Shelled, But Head And Tail On 150 g Cooked Spaghetti 6 tbsp Butter 3 cloves Garlic 1/2 pc Red Onions

INGREDIENTS: 3 tbsp palm oil 3 pcs garlic clove, crushed 1 pc medium onion, sliced 1/2 tbsp turmeric, sliced 3 stalks tanglad (white part), pounded

INGREDIENTS: 52 g Passionfruit Juice, ready to drink, chilled 1 tsp Honey Syrup 18 g Calamansi Juice, ready to drink, chilled 1/8 tsp Vanilla 15

INGREDIENTS: 1/2 kg pork kasim, sliced thin 1/4 cup sugar 1/2 cup banana catsup 2 tbsp atsuete 1 tbsp salt 1 tbsp seasoning granules PROCEDURE:

INGREDIENTS: 1 kg Pork chops/liempo, sliced 2 tbsp Canola oil 1 pc Large onion, sliced into rings 350 g Potato, sliced thinly and fried 3/4

INGREDIENTS: 1/4 cup palm oil 1/2 kg pork jowl or liempo 1 pc medium white onion, diced 1 pc sili sigang, sliced 2 tbsp liver

INGREDIENTS: 1/2 kg Pork Spareribs, Sliced Thinly Into 1 Inch 3 tbsp Liquid Seasoning 1/100 NaN Marinade 2 tbsp Salted Black Beans 2 tbsp Sugar

INGREDIENTS: 1/2 kg pork belly/kasim/pigue 6 tb patis 1/2 tsp ground pepper 3/4 cup vinegar 1 pc medium red onion, sliced 2 pcs siling haba,

INGREDIENTS: 1/2 cup Palm Oil 1/4 cup White Onion, Chopped 1 tbsp Garlic, Chopped 1/2 kg Pork Liempo, Cut Into Chunks 1.5 tbsp Vinegar 1

INGREDIENTS: 2 tbsp palm oil 1 kg pork belly (liempo), cut into chunks 1/2 cup soy sauce 1/2 cup vinegar 2 pcs garlic cloves, crushed