Sukiyaki Soup

- soak some chinese mushrooms in hot water, to be used as stock
- soak in warm water sotanghon noodles or cook wheat noodles
- in a flat base pan, add in one whole chopped onion, slices of carrots, 2 stalk of chopped leeks (stem first) til fragrant, and add in the rest of the leeks
- add in japanese mushrooms, shitake, chinese with golden mushrooms. (jap mushrooms are the best for they will not get tough)
- then add sukiyaki base and mushroom stock, add water till food are covered, adjust sukiyaki base and water
- add in cut jap tofu & beef, remove beef once they are cooked
- add in noodles
- add egg (optional)

Sauted Bell Pepper

- put in the oven or turbo 3 bell peppers at 20 mins, 200 degrees.
- once cooked, keep in a paper bag or just leave it to cool in a sealed container for 15 mins.
- remove skin, seeds and edges
- cut in stripes, easier to use scissors
- chop 4-5 cloves of garlic, saute in sauce pan, add in sliced pepper once slightly fragrant
- squeeze some lemon
- serve

Pan Fried Halibut with Zucchini

- after defrosting, pat dry fish once on each side, add in olive oil, salt, pepper, thyme
- you can add some sliced lemon or squeeze lemon juice if fish is smelly or not
- set aside to marinate a bit
- slice zucchini, add oil, salt and pepper and some thyme
- add some oil in griddle one its hot and grill zucchini
- after the zucchini, add in the fish
- sauté quickly to about a min on each side

Gising Gising

- sauté in pan 3 cloves of chopped garlic
- add in half of chopped onions
- add in ¼ ground pork and chopped kangkong stems
- salt and pepper to taste
- put in gata or coconut milk
- add in some chopped green sili

Gising Gising & Crispy Kangkong

- sauté in pan 3 cloves of chopped garlic
- add in half of chopped onions
- add in ¼ ground pork and chopped kangkong stems
- salt and pepper to taste
- put in gata or coconut milk
- add in some chopped green sili

Makat’s Binaguongan Giniling

- Sauté in pan 3 small tomatoes sliced lengthwise
- add in 3 cloves of chopped garlic
- add in half of chopped onions
- add some shrimp and remove once cooked
- add in ½ kilo lean ground pork,
- add a teaspoon of patis, pepper green sili
- add bagoong
- serve