Mothers need to prepare a healthy meal for their children before going to school. A good breakfast such as this is surely the one they need to try.

INGREDIENTS:
Chicken
Asparagus
Garlic
Ground black pepper
Salt
Cooking oil
Vinegar
Water
Butter

DIRECTIONS:
1. Cut chicken meat in chunks, boil it in salt and butter, cook until tender, fry then set aside.
2. Saute asparagus in chopped garlic. Add ground black pepper and salt. Turn upside down to cook.
3. Pour small amount of vinegar, let it simmer for a minute.
4. Arrange the asparagus on a plate with roasted sesame dressing on top. Now add the chicken chunks on the side. Serve and enjoy.

Never try a strict diet if this saucy dish will be served on your plate. Its mild combination of flavors will surely make you ask for more. No way you can resist.

INGREDIENTS:
Chicken
Tomato sauce
Potato
Calamansi juice
Onion
Garlic
Bay leaves
Ground black pepper
Butter
Soy sauce
Cooking oil
Salt
Water

DIRECTIONS:
1. Season the chicken meat with salt and pepper then fry.
2. Saute chopped garlic and onion butter then put the cut potatoes. Let it cook for fer minutes.
3. Pour the tomato sauce, sor sauce, and calamansi juice. Put the bay leaves then the medium fried chicken. Put salt and add water if needed.
3. Let it boil until chicken and potato becomes tender. Let it simmer for few minutes then serve.

Pancit palabok is a popular Kapampangan merienda and a common get together food in many occasions. The preparation of cooking it is not a handful as many think. It has a lot of steps if we are talking about being natural, and not an instant noodle snack.

INGREDIENTS:
Palabok noodles
Pork , ground pork, and pork stock
Shrimp and shrimp stock
Achuete for the color
Ground black pepper
Garlic
Onion leaves
Eggs
Chicharon
Tinapa flakes
Kalamansi
Fish sauce
Flour
Cooking oil
Water
Salt

DIRECTIONS:
1. Soak and boil the noodles until cooked. Drain and set aside.
2. Boil pork until tender. Add more water to get pork stock.
3. Boil the shrimps with enough water to get shrimp stock. Remove the shrimp skin then set aside. Soak the the achuete seeds in hot water for minutes then squeeze it out for the color.
4. For the sauce: Mix the pork and shrimp stock. Dissolve the flour by stirring it together with a bit of cool water in a small bowl. Mix it with the stocks by constant stirring. Pour the achuete color. Add salt, fish sauce, ground black pepper. Boil and wait for your prefer thickness of the sauce.
5. Fry the chopped garlic. Boil the eggs. Crushed the chicharon. Chop the onion leaves. Cut and fry the boiled pork. Fry the tinapa then turn its meat in flakes.
6. Put some noodles in a plate. Pour the sauce then put all the ingredients on the top. Squeeze kalamansi juice to taste.

Convert your main dish into an exciting treat by dipping it with this flavorful paste made from fresh chillies. Its sweet and spicy taste will always keep you want for more.

INGREDIENTS:
Chillies
Garlic
Brown sugar
Corn oil
Salt
Water

DIRECTIONS:
1. Peel the garlic, remove the chili stalks. Add water then Blend and grind.
2. Boil the blended ingredients until become thick. Add corn oil to fry then add salt.
3. Put the brown sugar then simmer it for few minutes. Serve and enjoy.

A warm soup brings a sudden feeling of alertness in a cold moment. A simple taste of pleasure is all you need to make you feel hot then be refreshed after a while.

INGREDIENTS:
Chichen
Noodles
Garlic
Onion
Onion leaves
Petchay Baguio
Cabbage
Ground black pepper
Salt
Water
Hard boiled egg
Chicharon
Fish sauce

DIRECTIONS:

1. Boil the chicken until tender. Add salt, cut onion, ground black pepper, and fish sauce. Add enough water that will serve as the main soup.
2. Boil eggs and noodles then set aside.
3. Steam or boil the fresh cabbage and petchay baguio for few seconds.
4. In a bowl, arrange noodles with all the meat and veggies. Put the fried garlic, onion leaves, crushed chicharon, hard boiled egg on top then pour the boiling chicken soup. Serve and enjoy.