A heavy snack is good when you work a lot. Enjoy it with the family or friends during break.

INGREDIENTS:
Sotanghon noodles
Shrimp
Chicken
Garlic
Onion
Carrots
Cabbage
Ground black pepper
Oyster sauce
Soy sauce
Anato water
Celery
Onion leaves
Chicken stock
Fish sauce
Himalayan pink salt
Water
Cooking oil

DIRECTIONS:
1. Boil the chicken breast then shread it. Set aside its stock. Remove the shrimp skin.
2. Saute the chicken and shrimp in garlic and onion. Add oyster sauce, soy sauce, fish sauce, pepper and salt. Put the chopped celery. Add water.
3. Include the carrots and cabbage. The noodles follow then mix well until cooked. Sprinkle it with onion leaves and kalamansi as flavor. Enjoy.

I find this dish complicated to cook because removing its meat from the skin is quite a challenge. At the same time, you need to be careful and artistic to make it look intact, and the taste should be good and balance. Try this homegrown delight and enjoy.

INGREDIENTS:
Milkfish
ground pork
Carrots
Garlic
Onion
Raisin
Egg
Soy sauce
Kalamansi juice
Oyster sauce
Himalayan Pink salt
Ground black pepper
Flour
Breading mix
Cooking oil
Thread and needle for sewing to close the suffed fish

Directions:
1. Open the fish to debone it. Then Scrape all the meat and chop.
2. Saute the fish and pork meat in garlic and onion. Add the oyster sauce, ground black pepper, then the raisin and carrots. Add raw egg and mix well. Set aside when cooked.
3. Marinate the whole fish skin in mixed soy sauce and kalamansi juice.
4. Stuffed the fish with the fillings then close it by sewing all the openings.
5. Roll the stuffed fish in mix flour and breading, then crispy fry. Serve and enjoy.

Chicken Tinola is an all time favorite dish that we enjoy. A cold or warm weather will always fit its savory soup. Adding corn and lemon grass is a twist to try.

INGREDIENTS:
Chicken
Papaya
Lemon grass
Corn
Ginger
Garlic
Long green chilli
Himalayan pink salt
Fish sauce
Water
Cooking oil

DIRECTIONS:
1. Sautè chicken in ginger and garlic. Put salt and fish sauce to taste. Let it boil.
2. Include the lemon grass, green long chili, and corn. Add water and let it boiling.
3. Put the papaya then later the chili leaves when all is cooked and tender. Simmer for minutes then serve.