CHICKEN ADOBO WITH PINEAPPLE

Ingredients:

1k chicken (adobo cut)

1 bulb garlic

1/3 c soy sauce

1/2 c vinegar

1 can pineapple tidbits

cooking oil

Cooking Instructions:

1. Follow cooking instructions for Chicken Pork Adobo.

2. Add pineapple tidbits plus juice 5 minutes before serving and let it simmer.

PINOY STYLE SPAGHETTI

Ingredients:

1/4 k ground beef

1/4 k ground pork

5 pcs hotdog (sliced)

1 can vienna sausage (sliced)

5 pcs sweet ham (diced)

3 tsp olive oil

1 head garlic (minced)

3 medium onion (chopped)

1 c bell pepper (optional)

1 c water

1 regular bottle banana ketchup (do not substitute!)

1 c tomato sauce

1/8 c brown sugar

1 bay leaf

salt and pepper

spaghetti noodles

cheese

Instructions:

1. Cook spaghetti noodles al dente. Set aside.

2. Saute garlic and onion in olive oil.

3. Add ground beef, ground pork and half cup of water. Stir and let it simmer for 5 minutes.

4. Add catsup, tomato sauce and bay leaf. Stir and simmer for 15 minutes.

5. Add vienna sausauge, hotdog, ham and brown sugar. Stir and simmer for another 10 minutes.

6. Add remaining water then season with salt and pepper.

7. Serve on top of spaghetti noodles and sprinkle with grated cheese.

GINISANG AMPALAYA

Ingredients:

2 large ampalaya or bitter melon (thinly sliced)

4 cloves garlic (chopped)

1 large onion (chopped)

2 medium tomatoes (chopped)

1/3 c beef broth (or beef cube dissolved in 1/3 c water)

3 eggs (beaten)

2 tsp cooking oil

salt & pepper

Instructions:

1. Slice ampalaya and soak in water with salt for 5 minutes.

2. Saute garlic, onion and tomato in cooking oil.

3. Drain ampalaya and add in pan.

4. Add beef broth and stir for 5 minutes.

5. Add beaten egg. Let it cook for 30 seconds and then stir.

6. Add salt and pepper to taste.

7. Serve hot.