I cooked this in a Caviteño Style!

We need Chicken meat.

Pre heat the Meat for about 5-10 minutes until reached the the desired softness.

Boiling… boiling… ^_^

Set Aside the meat.Chop it into small bite size. Do not throw the Chicken Broth because we will be using this again.

Chop some garlic and onions

Deep Fry the chopped Chicken meat

Set aside the meat again.

Add the Chicken Broth to the pan.

Add the Bihon Noodles too!

Stir fry the noodles until all the broth dries.

Tadah! Put the Chicken meat as your toppings and sprinkle a bit of onion leaves.

Yummy!

One of my favorite recipe is the “Fresh Lumpia” . This dish is obviously originated from the Chines Cuisine. The reason why i love it is because it is so healthy knowing that the main ingredients are vegetables. This is typically served as an appetizer but i usually eat it every dinner or lunch as a main course. It is very simple to prepare “Fresh Lumpia”. As long as you have all the available ingredients like the veggies. You can use any veggies you want like carrots, lettuce, cabbage, heart of palm tree, yam, tomato, mongo sprouts and more. You need to have crepes too in order to wrap the veggies. You can also add meats like chicken strips, ground beef or pork. For the sauce, just mix corn starch in to a cup of water, add soy sauce, chopped garlic, vinegar and a bit of sugar to make it a bit sweet in taste. So there you have it. You’ll have a yummy and great tasting Fresh Lumpia!

The common way of preparing this simple “Clam soup” is to add sili leaves to the clams after the heat has been turned off. The pot is covered for a few minutes to allow the sili leaves to wilt before serving. You can also use Malunggay leaves. Actually i prefer Malunggay because it id very healthy especially for pregnant women.

Here are the ingredients that we will be using.

1/2 kilo of fresh clams
8-10 stalks of malunggay
half a head of garlic, peeled and finely minced
a thumb-sized piece of ginger, peeled and julienned
an onion, peeled and finely sliced
2 tbsps. of vegetable cooking oil
patis for seasoning

Simply heat the cooking oil in a pot. Saute the garlic and ginger together, then add the sliced onion. Pour about 5 cups of water; season with patis. Bring to a boil. Add the clams and allow the water to boil once more. At this point, the clam shells would be open halfway. Add the malunggay leaves, cover and simmer gently for about two minutes.

Ingredients:

All you need is a 1/2 lb of Pancit Bihon. These rice stick noodles  are readily made in the market. 2 cups chicken broth (if any) or you can just use water. 1 cooked chicken breast, shredded. Vegetables like cabbage, onion, garlic, celery and carrot. Oil, soy sauce, salt and pepper.

Simply soak the Pancit Bihon noodles in a boiling water to soften for 10 minutes.Grease a large pan or wok with oil. Sauté garlic and onions. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft. Salt and pepper to taste. Serve hot with sliced calamansi on the side. Ta dah! We have a ready and easy to cook dish.

By the way it was said, base on Chinese beliefs, Pancit can make you life last longer. That is why, it’s been a tradition already for every filipino to include Pancit in their Birthday for long life.

Slice the banana and take off the mango flesh. Mix it up in a container. Pour the all purpose cream, mix it. Add the condensed milk. put in in the fridge for 6-8 hours. Presto! You got an Icy Banana-Mango Salad. You can add honey to give more texture and sweetness. Actually, you can also mix it using the blender to make a Banana-Mango Shake.

So easy. Try it too.