Ingredients:

4 cups chicken or fish stock
1 1/2 cup creamed style sweet corn
1/2 cup crab meat
1 teaspoon light soy sauce
2 tablespoons corn starch
3 tablespoons water or stock
2 egg whites, whisked
4 spring onions for garnish
salt and pepper (to taste)

Procedure:

Bring the stock to a boil in a large pan. Add the sweet corn, crabmeat, seasoning and soy sauce. Allow to simmer for 4 – 5 minutes. Mix the cornflour and water or stock and add a spoonful of the hot soup. Return the mixture to the soup slowly while stirring occasionally and bring back to the boil. Cook until the soup thickens. Turn off the heat.  Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving. Slice the onions thinly on the diagonal and scatter over the top to serve. Makes 4 to 6 servings.

Ingredients:

1 kilogram pork spareribs, cut into serving portions
1 can fresh cut crushed pineapple
1/3-1/2 cup brown sugar

Marinade:
1/4 cup+1 tablespoon soy sauce
1/2 teaspoon ginger juice or ground ginger
3 stalks green onions, finely chopped
10 cloves garlic, crushed
1/2 teaspoon iodized fine salt (or 1/2 tablespoon iodized rock salt)

Procedure:

Preheat oven at 325ºF. Marinate pork spareribs for at least 1 hour or preferably overnight in the refrigerator. Arrange in baking pan with marinade. Bake (or use turbo broiler) for 45 minutes, turning meat after 30 minutes. Increase oven temperature to 350ºF. Mix fresh cut crushed pineapple including syrup and brown sugar. Pour over meat. Bake for another 20-30 minutes. Makes 8 servings.

Ingredients:

1 piece large onion, sliced
1 piece chicken bouillon cube
1 stalk celery
1 piece medium carrot, diced
1/2 cup salad macaroni
250 grams Italian style spaghetti sauce
1/2 cup evaporated milk
150 grams Baguio pechay, diced
1/3 cup grated cheese

Procedure:

BOIL 3-1/4 cups water with onion, bouillon cube, celery and half of carrot. Simmer for 5 minutes or until veggies are tender. Mash vegetables. Add macaroni , spaghetti sauce, remaining carrot, salt and pepper to taste. Simmer for 10 minutes. Add milk, pechay and cheese. Simmer for 2 minutes. Makes 5 servings.

Ingredients:

For Meatballs
150 grams ground pork
200 grams banana heart, trimmed and chopped
1 piece egg
1 piece small onion, chopped
1 teaspoon iodized rock salt
1/8 teaspoon pepper
2 tablespoon all-purpose flour

For The Sauce
2 cloves garlic, crushed
1 piece small onion, chopped
1 piece sayote, sliced
2 pouches Filipino style sauce

Procedure:

Mix all ingredients for meatballs. Form every 1 tablespoon of meat mixture into balls. Deep- fry until golden brown. Set aside. Fry garlic, onion , sayote and tomato sauce. Add 1-1/4 cups water, 3/4 teaspoon iodized fine salt (or 3/4 tablespoon iodized rock salt), 1/8 teaspoon pepper and 1 teaspoon sugar. Simmer for 10 minutes. Add meatballs. Serve at once. Makes 5 servings.