1. Boil water and tanglad. Lower heat and add sinigang mix, sugar, mushrooms, and shrimps. Allow to simmer. Turn off heat.
2. Add fish sauce and siling labuyo. Serve with wansoy on top.
INGREDIENTS: 1 NaN Meat Patties 160 g Pork shoulder, small diced 40 g Pork saute fat, small diced 1.6 g Iodized salt 3/5 g Black
INGREDIENTS: 1 cup king oyster mushrooms, cut into rounds 1 teaspoon olive oil 1 teaspoon paprika 1 teaspoon garlic powder 1/100 NaN salt and freshly
INGREDIENTS: 1/4 cup palm oil 1 tbsp annato seed 1 cup fresh alamang 1 cup kalabasa, strips 1/4 cup togue 3/10 cup cornstarch 1/4 cup
INGREDIENTS: 1/2 cup Whole corn kernel 1 can Tuna in Oil, well-drained (180 g) 10 pcs Taco Shells 1 pc Medium White Onion, Diced 1
INGREDIENTS: 500 grams Tuna Steaks – cut into big dice 1/2 tbsp Lemon Juice 2 tbsp Olive Oil 2 tbsp Garlic – crushed 1 pinch
INGREDIENTS: 250 g Spaghetti noodles, cooked per package directions 1 tbsp Canola oil 3 cloves Garlic, minced 1 can Tuna Flakes in oil (180 g
INGREDIENTS: 5 cloves garlic, crushed 1 pc onion, sliced 3 pcs ginger, sliced and crushed 1 kg chicken, cut into serving portions 1/4 tsp five-spice
INGREDIENTS: 1 cup leftover fried fish steak (160 g), flaked meat 1 pc potato (115 g), chopped 2 tsp sauce (from fried fish steak) 1
INGREDIENTS: 4 pcs talong 1/2 pack (20 g pack) UFC Fun Chow Meaty/Seafood Yang Chow 1/2 cup Hapi Fiesta Vegatable Oil (for sauteing and frying)
INGREDIENTS: 4 cups water 2 stalks tanglad, pounded 1 pack sinigang sa sampalok mix (20 g) 2 tsp sugar 1 can whole mushroom, drained (400
INGREDIENTS: 1/4 kg pork liempo, cut into 4 slices 1 pc pork ear 1/2 tsp iodized salt 1/2 tsp ground pepper (divided) 1 cup palm
INGREDIENTS: 1/100 palm oil 1/2 kg tofu, diced 1 pc medium white onion, diced 1 pc sili sigang, sliced 2 tbsp mayonnaise 1 tsp Worcestershire
