Ingredients:

12 quail eggs
12 wonton skins
wood skewers
oil for deep fry

Procedure:

Boil quail eggs in water for 8 minutes. Remove shells and dry them. Heat oil in deep fat fryer to 170 degrees C. Wrap each egg up in wonton skins and skewer onto wooden sticks. Deep fry in hot oil for 2 minutes. Serve with lettuce, cucumber, tomato, sweet chicken sauce.

Ingredients::

3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tablespoon fish sauce
1 tablespoon soy or tamari sauce
juice of 1 large lime
2 tablespoonswater
1 tablespoon brown sugar
1 teaspoon minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges

Procedure:

Combine shrimp, mango and green onions in a medium bowl. Then, mix together the fish sauce, soy/tamari, lime juice, brown sugar and minced pepper in another container. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes before pouring over individual servings of greens and tomatoes.

Ingredients:

100 grams Lo Hong Ka Bird’s Nest
100 grams abalone
1 spring chicken
100 grams lean pork
6 cups stock
15 grams ham, sliced
2 slices of ginger
salt

Procedure:

Cook abalone in boiling water for 10 minutes. Turn off stove and cover for 30 minutes. Remove abalone, wash and rub with warm water. Bring water into boil and cook ginger and spring onion for a while. Add Shaoxing wine and abalone and cook for 5 minutes. Remove abalone, add hot stock and stew over low heat for 1 hour. Put abalone and stock into a stewing pot. Wash chicken and lean pork together. Parboil in boiling water and rinse. Transfer to stewing pot with abalone inside. Add ham and ginger and stew for 3 hours until abalone is soft. Add Lo Hong Ka Bird’s Nest and stew for 10 minute. Taste to see if salt is needed. Dish up in stewing pot.

Ingredients:

2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 piece medium onion, chopped
1-1/2 cups coconut milk
1 pouch (200 grams) Del Monte Original Style Tomato Sauce
2 tablespoons soy sauce or oyster sauce
1/2 kg. medium sugpo or large shrimps, cleaned and trimmed
2-3 piece siling labuyo, sliced
1 piece beaten egg
1 bunch (25 grams) kinchay

Procedure:

Fry garlic, ginger and onion until tender. Add coconut milk and Del Monte Tomato Sauce, stirring continuously until it boils. Season with soy sauce or oyster sauce, salt and pepper to taste. Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turn bright red. Stir in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving. Makes 9 servings.