Combine pork and shrimp, add chopped onion, beaten egg and flour. Season to taste. Mix well and shape into 1 " balls.

In a saucepan, heat oil. Saute the garlic and onion and add the chicken stock (or water). Bring to a boil. Drop the meat balls one by one into the stock. When cooked, add misua (rice vermicelli) and season to taste. Cook for a few minutes. Serve hot.

Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 30 minutes
Yield: -- servings

4 teaspoons lite soy sauce
1 tablespoon maple syrup (or any pancake syrup)
2 teaspoons red miso (It comes in a paste)
1 garlic clove, mashed and minced
½ teaspoon sesame oil
4 - 1inch thick fish fillets (about 1.5 lbs)

Combine all ingredients except fish. Stir to dissolve miso.

Heat a nonstick skillet over medium-high heat. Spray a little oil. Add fillets, skin side down. Press down lightly w/ spatula to sear skin. Cook 3 to 4 min. until skin is crisp.

Spoon half the sauce on fish. Transfer to oven. If no oven, oven top is still ok. Bake until fish is done. Spoon remaining sauce over hot fish and serve.

1 tablespoon sesame oil
2 cups mushroom
4 to 5 cups sliced bok choy or any kind of pechay
1 cup short thin strips red bell pepper
1 med onion sliced
1 tablespoon lite soy sauce
1 tsp shiracha (Thai)
1 tsp sweet chili (Thai)
1 garlic clove, mashed and minced

Heat oil in skillet over high heat.
Add mushrooms & stirfry 1 min.
Add bok choy, red bell pepper, onion, garlic & stirfry 2 min.
Stir in the soysauce, shiracha, chili sauce and stir fry 1 min.

Serve hot.

Combine ¾ cup of light mayo, w/at least ¾ cup cut cilantro, 1 clove garlic minced thin, 1 tsp lite soy sauce, 1 tbsp lime juice.

Cut up 4 slices (like PikNik shoe string potatoes) each of red bell pepper and green onion.

On a lettuce leaf, (Boston lettuce if you have that or any other kind that would be easy to roll up), put a slice of deli turkey or deli ham, put some of the cilantro mix, a slice of red bell pepper and a slice of green onion and roll up like a cigarette. Makes a good snack.

1/2 cup small shrimp (hipon na panggulay)
leftover pork piece with fat
3 hilaw na corn
3 bawang (3 cloves of garlic)
1 sibuyas (onion)
1-2 kamatis (tomato)
dahon ng sili o dahon ng malunggay (malunggay Publish Postleaves)
water
salt or patis to taste

Talupan ang corn.
Tanggalin ang kalahati ng corn.
Use sharp edge to take out half of corn grain.
Gamitin ang likod ng kutsilyo parasa susunod na kalahati para di matanggal ang busal.

Balatan ang shrimp.
Dikdikan ang balat, dagdagan ng kaunting tubig. Kuhanin ang sabaw at itabi.

Igisa ang bawang, sibuyas, kamatis, kapirasong baboy at ang tinalupan na hipon.
(Ilalaga muna ang baboy at putul-putulin ng maliit bago igisa)
Pwedeng gumamit ng taba ng baboy panggisa (papulahin muna ito para magkaroon ng mantika).

Idagdag ang corn at igisa pa ng kaunti.
Ilagay ang sabaw ng hipon na itinabi kanina. Haluin hanggang kumulo ang sabaw ng hipon.
Kung gusto labnawan, dagdagan ng tubig.

Bago ihain, dagdagan ng dahon ng sili o dahon ng malunggay.
Season to taste.

There's a restaurant here called Kitchen. It has a logo like a capital K with a circle around it. The last time we ate there I ordered a salad... and thought, "hey, I could make this!!! I think I know exactly what the dressing is!". So here it is, my new salad discovery:

1/2 bag fresh romaine/spring lettuce
a couple of grapes
kesong puti (carabao cheese - walang ganyan sa States!)
queso de bola (or any salty cheese, probably cheddar or parmesan is ok)
flat beans (like the ones seen in mixed nuts, it kinda tastes like green peas??)
2 pilas ng suha (2 pomelo cloves??)

Combine all ingredients in a salad bowl.


For the dressing:
extra virgin olive oil
balsamic vinegar
sugar (brown sugar and/or Splenda, 2 smal packets)

Combine or blend all ingredients for the dressing. Pour on top of your salad.
Voila!
Super simple ehh??

This recipe is a favorite of my family. My great-grandmother passed it on to my lola... and now I'm sharing it with you! Please remember this is from the Ramirez clan.




1/2 kilo hinog na bayabas (ripe guava)
3 crabs (medium, female, note: It is best to find female crabs for this with lots of crab fat -- the orange kind)
1/2 cup light brown sugar (2nd class)
garlic
onion
salt

Peel guava, slice and take out seeds. Pound guava flesh (dikdikin ang bayabas). Don't throw away the seeds yet. Put it in a strainer, add some water and mash to get the juice.

Tanggalin ang talukap ng crab (take out crab shell). Take out taba and put in a container. Cut crab in half.

Saute garlic, onion and guava. Add sugar. Add crab.
Add the guava juice (from the seeds).
Season with salt.


To make taba sauce:
Add calamansi (to taste), salt and a little water. Adjust water to find the right consistency.
Put in double boiler. Haluin hanggang lumapot at maluto na.



Notes:
3 medium crabs can be replaced with 4 small crabs if you can't find the big ones.
You can use male crabs but choose the fat ones with crab fat also.
If you get male crabs, sauce will be darker and the taba sauce will not taste as good (might be a little bitter).


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 40-50 minutes
Yield: 4-5 servings