mix together thoroughly,,,
ibalot sa aluminum foil,,,
steam for 45 mins.

Prepare angel hair pasta according to directions. Set aside.

Sautee garlic and onion in olive oil. Add tomatoes. When tomatoes are soft, add olives and capers, then add the tuna and anchovies. Mix. Sprinkle McCormick basil into the mixture, approx 1/8 of bottle. When the mixture seems “saucy”, add the angel hair pasta and toss. Sprinkle additional basil. Add salt and pepper. Serve hot.

spread 1 loaf of bread(cut the edges), put a sliced ham, pineapple & sliced chiz, then roll it. dip in the egg white then roll it in breadcrumbs. then finally jst fry it until golden brown. bang! yummy rolls!!

mix everything together except for dilis, once made into a batter, add dilis and spoon into cooking oil til golden brown.

- cook the knorr soup according to package instructions
- add the beaten egg after the soup boils
- while simmering, add the chicken chunks
- then add the veggies (don’t overcook!)
- season with pepper or chili powder according to your taste

1egg, beaten
1 teaspoon soy sauce
salt and pepper to taste
1 pack siomai wrapper
oil for brushing

Instructions

In a bowl, combine all ingredients except siomai wrapper and oil. Blend well. Separate wrappers then put 2 tablespoons of the filling into each wrapper. Form into bonnet-like shapes. Transfer to a lightly greased steamer then brush tops with oil. Steam for about 30 minutes or until done. Serve with a dipping sauce of Kalamansi and soy sauce.

1 piece egg
1 160g. NESTLÉ Cream
½ cup breadcrumbs
½ tsp. salt
1/8 tsp. ground pepper
2 8g. MAGGI Magic Sarap
½ kg ground beef
cooking oil for frying
fried bacon
fried egg

Mushroom Gravy:
½ cup sliced button mushroom
2 tbsp butter
2 tbsp flour
1 medium onion, chopped
1 cup CARNATION Evap
2 tsp MAGGI Magic Sarap
1/8 tsp black pepper
Procedure:

1. In a large bowl, beat egg. Stir in NESTLÉ Cream, breadcrumbs, salt, pepper and MAGGI Magic Sarap. Add beef and mix until fully combined. Shape into patties. Set aside.

2. Heat oil, cook prepared patties over medium heat until browned on each side.

3. To prepare gravy: Melt butter with 2 tbsp dripping from the fried patties. Stir in mushrooms and cook over high heat. Add in onions and cook until limp.

4. Add flour and cook while stirring until brown but not burnt. Pour in CARNATION Evap. Stir until slightly thick. Season with MAGGI Magic Sarap and pepper.

5. To assemble steak: Top prepared steak with a piece of fried egg and few pieces of fried bacon. Drizzle or serve gravy on the side.

1 beef bullion cube in a cup of water.
1/2 kg sirloin tips
1 medium onion
1 tbsp flour in a bit of water
two tbsp butter
olive oil
pasta
1/2 cup sour cream

In a small casserole, melt a tbsp of butter and then add the beef bullion soup. Add the flour. Mix. In another pan, melt the butter, add the olive oil, and fry the sirloin tips until brown. Brown the onion also. Mix with beef soup and simmer. When the beef is tender, add the sour cream taking care not to let the mixture boil.

Serve over pasta or rice.
1 beef bullion cube in a cup of water.
1/2 kg sirloin tips
1 medium onion
1 tbsp flour in a bit of water
two tbsp butter
olive oil
pasta
1/2 cup sour cream

In a small casserole, melt a tbsp of butter and then add the beef bullion soup. Add the flour. Mix. In another pan, melt the butter, add the olive oil, and fry the sirloin tips until brown. Brown the onion also. Mix with beef soup and simmer. When the beef is tender, add the sour cream taking care not to let the mixture boil.

Serve over pasta or rice.

Saute garlic and onions. Add corned beef. Add water and bring to a boil. Lower heat. Add bouillon cube and simmer for 15 minutes. Add potatoes and carrots and simmer for 15 minutes. Add cabbage. Season with salt and pepper.

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1. Boil pork, chicken, beef, chorizo in salted water withonion leeks.
2. Lower fire and let simmer until all meat is tender.
3. Take out all the meat, set aside, keep stock.
4. In a casserole, saute garlic, onion, then pour in the stock.
5. Bring to a boil, add all meat, banana, potatoes, sweet potatoes and chickpeas.
6. Season with salt and patis.
7. Add in the cabbage.
8. Serve hot.