CHICKEN BARBECUE

The ingredients are the following:

1/2 tsp crushed garlic
1 tsp sugar
1 tsp soy sauce
salt and pepper for a better taste
350 grams chicken ( choice cut)
vegetable oil
garlic, chopped
onion, chopped
togue
Ketchup for basting
steamed rice

Mix garlic, sugar, soy sauce, salt and pepper to taste, Marinade chicken with mixture then set aside. Heat oil and saute garlic and onion. Add togue; set aside. Grill chicken until cooked. Baste with Ketchup. Serve with togue and steamed rice.

ASADO CHICKEN

This dish is my husband's favorite. When he goes home in the evening, he always request that I cook this dish for him.

The ingredients:

1 whole chicken
salt to taste
1 tsp ginger sauce
1/2 cup soy sauce
1 pc laurel leaf
1 tbsp dayap juice
cooking oil
1/4 cup minced garlic
1/2 cup chopped onion
1 cup beer

Rub chicken with salt and ginger juice. Soak in soy sauce, laurel leaf and dayap juice before frying. Heat oil in deep pan. Saute garlic and onion then add chicken with marinade. Add beer. Boil over low fire until sauce is thick and chicken is tender. Serve it when it hot.

This dish is my husband's favorite. When he goes home in the evening, he always request that I cook this dish for him.

BURGER SOUP

1 lb ground beef
3 cups boiling water
a cup tomato juice
1/4 cup shredded carrot
1 cup diced potato
1/4 cup chopped celery
2 tbsps uncooked rice
1 medium onion, chopped
1 tsp salt

brown ground beef in skillet until brown. Drain and add 3 cups boiling water in a saucepan. Add remaining ingredients and simmer 30 minutes or until vegetables are tender. Serve it while it is still hot.

BEEF MACARONI SOUP

4 cloves of garlic, crushed
1 mdium size onion, sliced
100 gms ground beef
oil
1 beef bouillon cube
5 cups water of beef stock
1 can tomato sauce
1 tsp iodized salt
1/8 tsp pepper
100 gms macaroni pasta
1 medium carrot, cut into small cubes
1/2 cup peas, cooked or frozen

Saute garlic, onion and beef in oil. Add bouillon cube, water, tomato sauce salt and pepper. Allow to simmer. Add macaroni. Cook for 8 minutes. Add carrot then peas. Simmer once before serving this tasty soup.

CRAN CUCUMBER SALAD

100 gms cucumber, peeled partially and julienned lengthwise
50 gms french dressing
sesame seeds
50 gms fresh crabmeat
salt and pepper to taste
lettuce leaves

Frennch dressing:

200 ml mayonnaise
1 tsp sugar
juice of 1 lemon
50 gl milk

Soak cucumber in cold water with salt 2 minutes then drain. Toss french dressing, sesame seeds, cucumber ad crabmeat. Season with salt and pepper. Arrange on a bed of lettuce. For french dressing, blend all ingredients thoroughly. Pour over salad. This sald is best serve when cold.

CHICKEN TERIYAKI SALAD

20 gms romaine lettuce
25 gms red coral lettuce
10 gms tomiao
30 gms chicken breast, cooked and sliced with skin
60 ml teriyaki sauce
2 tablespoons miso dressing

On a plate, place romaine lettuce and red coral lettuce as bedding. Add tomiao. Then add sliced chcicken. Baste with teriyaki sauce. Pipe miso dressing then serve the salad to your guest and friends.