Eggplant covered in scrumbled eggs, fast and easy to prepare. No special ingredients needed, but open to be decorated with more herbs and spices. A basic pinoy breakfast that can transform from simple to a glamorous delicious treat.

INGREDIENTS:
Eggplant
Eggs
Salt
Cooking oil
Water

DIRECTIONS:
1. Boil the eggplant until cooked. Peel then cut it open and wide longitudinal.
2. Soak the egglant  in scrumbled eggs with salt.
3. Fry then serve.

Beans sprout sauteed with assorted veggies and shrimp. If  wrap and fold using lumpia wrapper, another pinoy delicacy is created, the Lumpiang Gulay.  Fry it, or just wrap fresh. Vinegar mixed with spices really adds up the flavor.

INGREDIENTS:
Togue or beans sprout
Shrimps
Garlic
Onion
Salt
Fish sauce
Water
Sayote
Carrots
Beans
Celery
Cabbage
Cooking oil

DIRECTIONS:
1. Saute shrimps in garlic and onion. Add salt, fish sauce, and water. Bring to boil.
2. Put the cut sayote, carrot, beans, celery, cabbage, and togue.
3. Simmer for few minutes then serve.

Adobong Puti version in small cuts, mixed with internal delicacies of pork in vinegar, garlic, and black pepper. The longer it gets the tastier it becomes. A diet breaker in a sizzling pleasure.

INGREDIENTS:
Pork lean meat
Pork liver
Pork lungs
Vinegar
Garlic
Onion
Laurel leaves
Salt
Fish sauce
Ground black pepper
Water
Cooking oil

DIRECTIONS:
1. Chop the pork lean meat into small cubes.
2. Quick boil the pork liver then cut it also into small cubes.
3. Chop the pork lungs into fine pieces then fry until become crunchy. Set aside.
4. Boil the pork lean meat and liver in garlic, laurel leaves, vinegar, pepper, salt, and fish sauce. Simmer until tender. Add water if needed.
5. Saute the crunchy pork lungs in garlic and onion with the pork liver and lean meat. Simmer for minutes then serve.