1. Stir fry onions, garlic, and tomatoes then add pork and shrimp.
2. Add soaked munggo and add 3 cups of water and simmer until tender.
3. Add fish sauce to season.
4. Mix in chicharon and dahon ng sili.
INGREDIENTS: 800 g Mushroom, Pieces and Stem, Squeezed and Chopped (2 cans) 2 pcs Egg 1/4 cup Breadcrumbs 1/4 cup Cheddar Cheese, Grated 1 pc
INGREDIENTS: 3 tbsp Banana catsup 2 tbsp Mushroom stock (From Canned Mushroom) 1 tbsp Mirin 1 tbsp Honey 1 tbsp Worcestershire Sauce 1 pc Hot
INGREDIENTS: 2 cups dry Monggo 1 cup Peanut Butter 2 cloves garlic 1/2 bulb onion 1 tbs bagoong or vegan bagoong 2 cups vegetable broth
INGREDIENTS: 1 cup green munggo, soaked for 1 hour 100 g pork 1/4 cup shrimp, peeled and chopped 2 tbsp cooking oil 1 tbsp garlic,
INGREDIENTS: 1 pack Mee Goreng 1.5 tbsp Oil 1 tsp Garlic – minced 1/4 cup Chicken Breast – sliced 3 pcs Shrimps – peeled 1/4
INGREDIENTS: 1/2 cup Chicken Breast, Strip 1 tbsp Soy Sauce 60 ml Canola Oil 1 tsp Garlic, Minced 2 tbsp Onion, Minced 1 tsp Ginger,
INGREDIENTS: 3 tbsp palm oil 4 cloves garlic, crushed 1 pc medium onion, sliced 300 g pork kasim or pigue, cut into cubes 200 g
INGREDIENTS: 3 packs Cooked Pasta 1/4 cup UFC Meaty Overload 250g 500 g Fresh Selections Mushroom Pieces and Stems 198g 2 packs Cheese, grated 10
INGREDIENTS: 500 g cooked pasta 2 piece packs UFC Meaty Overload 250 g 1 can UFC Fresh Selections Mushroom Pieces and Stems 198g 1 piece
INGREDIENTS: 4 pcs eggplant, cut each piece into 4 1 tsp salt (as needed) 1 tbsp canola oil 2 cloves garlic, crushed 1 pc onion,
INGREDIENTS: 4 cups Ice Cubes 1 cup Corn Kernels, drained 1 cup Evaporated or Fresh Milk 1 NaN White Sugar (to taste) 1 Cornflakes (as
INGREDIENTS: 1/100 banana leaves 1 cup thick coconut milk (extract from 1 grated coconut plus 1/4-1/2 cup hot water) 1/2 cup sugar 1 can whole
