Ingredients:

2 cups water
12 ounces skinless, boneless chicken breasts
4 black peppercorns
1 bay leaf
1 tablespoon rice vinegar
1 tablespoon roasted peanut oil
1 tablespoon toasted sesame oil
2 teaspoons soy sauce
1 teaspoon honey
1 teaspoon chili garlic sauce
1/2 teaspoon salt
5 ounces dry soba noodles, cooked
1 cup grated carrot
1/2 cup thinly sliced green onions
1/4 cup minced red onion
1/4 cup chopped fresh basil
1 1/2 tablespoons chopped lightly salted dry-roasted peanuts

Procedure:

In a medium saucepan, add water, chicken, peppercorns and bar leaf. Bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, let cool a few minutes and shred chicken with two forks. Place in a large bowl. In a small bowl, whisk together vinegar, peanut oil, sesame oil, soy sauce, honey, chili garlic sauce, and salt. Pour over chicken and let sit 5 minutes. Add cooked soba noodles, carrots, onions, and basil. Toss well. Sprinkle with peanuts.

Ingredients:

one 4 pound smoked whitefish
5 stalks celery, strings removed
2 cups sour cream (approximately)
3 heaping tablespoons mayonnaise
freshly ground pepper to taste
2 tablespoons snipped fresh dill
2 tablespoons chopped parsley
sprigs of fresh dill and/or parsley (garnish)

Procedure:

Keeping the skin of the whitefish intact and the head still attached, carefully remove the bones from the whitefish and place the meat in a mixing bowl. Dice the celery and combine with the whitefish, along with 1 cup of the sour cream, the mayonnaise, and the pepper. Add the dill and parsley and as much more sour cream as it wanted. Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill and parsley. Makes 10 servings.

Ingredients:

2 cups soy crumbles
1 1/2 ounces fresh grated Pecorino Romano cheese, divided
1/3 cup whole wheat breadcrumbs
1 large egg
2 garlic cloves, minced and divided
1/2 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper
1 tablespoon plus 2 teaspoons olive oil
2 cups dry orecchiette pasta
1 cup frozen peas
1/2 cup vegetable broth
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme

Procedure:

In a medium microwave-safe bowl, cook soy crumbles for 1 1/2 minutes on high. Remove and add 2 tablespoons cheese, breadcrumbs, egg, 1 clove of minced garlic, Italian seasoning and crushed red pepper. Mix the ingredients together until well combined and it holds together when squeezed in your hand. Using a tablespoon measure, roll the mixture into balls and place in the refrigerator for about 20 minutes to firm up. In a large pot of boiling water, cook pasta according to the package directions. Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Add meatballs and cook until evenly browned on all sides, about 4-8 minutes. Stir in peas and broth - cover, reduce heat and simmer until most of the liquid has evaporated, about 5 minutes. In a large bowl, whisk together lemon juice, parsley, thyme, remaining 1 tablespoon oil and remaining minced garlic clove. When the pasta is done, drain and add to the large bowl with the lemon juice mixture - toss well. Season to taste with salt and fresh ground pepper - add meatballs and peas. Sprinkle with remaining cheese right before serving. Makes 4 servings.

Ingredients:

1/4 kg. (1 piece) bangus, cleaned, sliced into 5 and fried
1-1/4 cups rice washing or water
1 pouch (115 grams) Del Monte Original Style Tomato Sauce
1-1/2 tbsp. bagoong balayan (or adjust to taste if you want the recipe to be a bit saltier)
10 pieces okra, each piece sliced into 3
3 bundles squash flowers, pistil removed
2 cups malunggay leaves

Procedure:

Boil together rice washing or water, Del MonteTomato Sauce and bagoong balayan for 10 minutes. Add okra and simmer until almost tender. Add squash flowers and malunggay leaves. Cook until tender. Pour over fried fish. Makes 5 servings.