CABBAGE SOUP

46 oz plain tomato sauce
4 cups shredded cabbage
1 medium onion, sliced/chopped
2 pcs carrot, shredded
1 cup finely chopped celery

Mix all ingredients together and bring to a boil. Reduce heat and simmer for 30 minutes. Best served chilled with sour cream

OYSTER MISUA

12 pieces fresh oysters
salt brine
wonder powder
2 cups water
salt and vetsin to taste
1/2 bunch misua
one length leek, chopped
1 thumb-size ginger, chopped
4 stems parsley, chopped
1 piece onion, chopped

Wash oysters with salt brine thoroughly, then rinse. Add wonder powder to oyster. Boil 2 cups water. Add oyster to broth. Add salt and vetsin. Bring out the oyster to prevent from over cooking. Add misua to broth, then leek, ginger, parsley and oyster. Simmer. Add some fried or chopped onion. Serve hot.

CRABMEAT SALAD

The ingredients:

1 lb crabmeat, fresh or canned
2/3 cup mayonnaise
1/8 teaspoon cayenne
lettuce leaf

For the Garnish:

tomato, slices
cucumber slices
black olives
paprika

Mix crabmeat, mayonnaise and cayenne together. Arrange mixture on lettuce leaf. Garnish with tomato, cucumber and black olives. Sprinkle with paprika. Others may opt for a little bit of salt. But that's ok.

POTATO SOUP

2 cups diced potatoes
1/2 cup diced celery
1/4 cup minced onion
1 teaspoon salt
3/4 cup water
1 cup milk
1 tablespoon butter
dash of pepper

Over the moderate heat, cook potato, celery and onion in salted water until tender. Mash vegetables slightly in liquid. Add milk and butter. Heat it again. Add pepper, if desired.

CARROT PINEAPPLE RAISIN SALAD

INGREDIENTS:

1-1/8 cups grated carrot
crushed pineapple, reserve juice about 3 oz
1/8 cup raisin
3/4 tablespoon mayonnaise
3/4 tablespoon pineapple juice
1/8 tablespoon sugar
salt

Place carrot, pineapple and raisin in medium bowl. In another bowl, combine remaining ingredients; pour over carrot mixture and stir well. Chill before serving.

CAULIFLOWER SALAD

Lets go healthy with salads. The ingredients are the following:

1 medium size cauliflower
1/2 piece lemon
1/4 cup vinegar
1 cup safflower oil
1/2 cup chopped fresh mint leaves
2 cups low calorie yogurt
cold meats or chicken (optional)

Cut cauliflower from stem and discard core. Place in saucepan with lemon and cover with boiling water. Lemon will keep the cauliflower white. Cook 3 minutes. Drain in colander and refresh under cold water 1 minutes, taking care to kepp florets in shape. Place in salad bowl, sprinkle with vinegar and oil. Dust with half mint leaves and let stand 25 minutes. To serve, coat lightly with yogurt and dust with remaining mint leaves. This salad is excellent with cold meats and chicken.

EBI SUSHI

Lets go Japanese and cook this meal. Japan is very much known for their rice. The ingredient are the following:

50 gms cook sushi rice
6 pieces sushi shrimp
special sushi sauce
wasabi
calamansi
cucumber, sliced

Hello Japan! Using your hand, mold sushi rice into oval shape. Slice sushi shrimp in butterfly cut. Place sushi shrimp on top of the rice and press firmly. Serve with sushi sauce, wasabi and calamansi. Place cucumber slices on the side for presentation.

CASSAVA SUMAN

This native delicacy is my favorite. The ingredients are the following:

3 cups grated fresh cassava
4 cups coconut milk
1 cup shredded buko
1 cup sugar

Sprinkle cassava generously with water; wrap with a piece of cheesecloth and squeeze out juice. Cook cassava and coconut milk until thick. Add buko and sugar. Mix wrap in banana leaves and steam until cooked.

FRIED CRAB WITH GINGER AND ONION SAUCE

Crabs is my favorite dish to cook. it is because it easy and fast to cook. The most important is that it very delicious to eat. For this dish, we will be needing the following ingredients.

500 gms crab
100 gms flour or cornstarch
20 gms ginger, sliced
20 gms fresh garlic, chopped
20 gms leek, cut into pieces
water
egg
1 tsp seasoning powder
1 tsp rice wine
1 tsp oyster sauce
30 gms butter
1 tsp sesame oil

Let's start cooking. Clean the crab and cut it into 8 pieces. Coat with flour and fry with sliced ginger. Drain. Add remaining ingredients except butter and sesame oil. Melt butter and add sesame oil. Pour into the crab. Serve it immediately while it is still hot.

TORTANG KASAG

This is a native dish that is still being cooked in the provinces and even in hotels. The ingredients are the following:

1 kilo small alimasag or kasag
20 gms onion, chopped
20 gms carrot, cubed
5 gms ginger, chopped
1 small egg
salt and pepper to taste

Boil crab 15 minutes or until color turns reddish. Cool then separate meat from the shell. Mix meat with onion, carrot, ginger and egg in bowl. Season with salt and pepper. Put small portion of mixture inside the crab shell and bake 5 to 10 minutes or until done.

TUNA BAKED POTATOES

THE INGREDIENTS ARE THE FOLLOWING:

4 pcs potato, cleaned
1/2 cup milk
1/4 cup diet margarine
1/2 cup grated Parmesan cheese
1/4 cup minced green onion
1 tsp thyme
1 tsp dill
1 tsp salt
1 tsp pepper
2 cans tuna, drained
1/4 cup frozen peas, thawed

Lets go. Bake potato. when cool, cut in half and scoop out pulp. Mash potato and beat in cheese, onion, thyme, dill, salt, pepper. Stir in tuna and peas. Spoon the mixture back into hallowed out skins. Bake in 350 degrees Fahrenheit oven for 20 minutes.

APPLE JAM

This is a classic for me. Apple jam has been around since time and memorial. For this recipe, we will be needing the following ingredients. The cooking of this jam is easy.

4 pieces apples, medium size, peeled, cored and chopped
3 cups sugar
2 tablespoons lemon juice

Let start making this spread. Combine apple and sugar in medium bowl. Microwave 3 to 5 minutes until tender. Beat softened apple with mixer blend. Microwave 3 to 4 minutes to slightly thicken, stirring once. Stir lemon juice. Pour into small jar and refrigerate. Makes 3 cups of apple jam.