Ingredients:

4 cloves garlic, crushed
1 piece medium onion, chopped
300 grams ubod ng niyog, cut into small cubes
1 can (227 grams) Del Monte Original Style Tomato Sauce
1/4 cup water
1-1/2 teaspoon sugar

Procedure:
Fry garlic and onion. Add the rest of the ingredients. Season with 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt). Simmer for about 12 minutes or until ubod is tender. Makes 4 servings.

Ingredients:

16 ounces trimmed flank steak, thinly sliced across the grain
1 tablespoon oil
1 teaspoon ground coriander
salt and fresh ground black pepper
1 to 1 1/2 pounds chopped broccoli florets, steamed until crisp-tender
3 tablespoons fresh lime juice, divided
1/3 cup natural chunky peanut butter
1/4 cup water
2 tablespoons brown sugar
1 tablespoon soy sauce

Procedure:

Preheat broiler. On a large baking sheet lined with foil, toss steak with oil and coriander. Season with salt and fresh ground black pepper. Thread the strips of beef onto skewers and arrange on the baking sheet in a single layer - if you are using wooden skewers, be sure to cover the exposed areas with foil. Once the broccoli has been steamed crisp-tender, toss with 1 tablespoon of lime juice and season with salt and fresh ground black pepper. Place the pan with the beef on it under the broiler and let cook about 3 to 5 minutes for medium doneness. Meanwhile, in a small bowl, whisk together peanut butter, water, sugar, soy sauce and remaining 2 tablespoons lime juice. Serve beef skewers with a side of the citrus broccoli and an equal portions of the peanut sauce for dipping. Makes 4 servings.

Ingredients:

4 cloves garlic, crushed
1 piece medium onion, sliced
1 tablespoon ginger strips
1/4 kg. pork pigue, cut into strips
200 grams pork liver, cut into strips
1 piece small green papaya, cut into strips
1 piece siling haba
1 can (140 grams) Del Monte Original Style Tomato Sauce
50 grams miswa

Procedure:

Fry garlic, onion, ginger, pork and liver for 5 minutes. Add 3 cups water and remaining ingredients, except miswa. Season with sugar, pepper and patis to taste. Simmer until papaya is cooked. Add miswa. Simmer for 3 minutes or until cooked.

Ingredients:

12 chicken drumsticks (about 3 pounds) or any favorite chicken parts (allow 2 to 3 pieces per person, depending on size)
1/2 cup canned pineapple juice
2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated ginger
freshly ground pepper to taste
1 egg
2 tablespoons milk
1 cup fresh bread crumbs
1 cup flaked unsweetened coconut
1/4 cup flour (for dusting)

Procedure:

Skin and pat chicken dry with paper towels. Place chicken in a shallow glass container and set aside. In a small bowl, combine pineapple juice, olive oil. grated ginger, and pepper; pour over chicken. Refrigerate, covered, for several hours (turning pieces occasionally to marinate evenly). Preheat oven to 350 degrees F. Coat a large cookie sheet or a 15×10x2-inch shallow baking pan with vegetable spray. In a shallow bowl, lightly beat egg with the milk; set aside. Combine the bread crumbs with the coconut on a sheet of wax paper; set aside. Place flour in plastic bag and add 1 to 2 pieces of chicken at a time; shake to coat. Dip in egg mixture, and roll in bread crumb/coconut mixture. Arrange breaded chicken pieces in a single layer and bake, uncovered, for 60 to 90 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove from oven. Serve warm or cold. Makes 4 servings.