CHILI CORNED TUNA SHANGHAI

Ingredients:

1 can Chili Corned Tuna (or just plain corned tuna)
Shanghai/lumpia wrapper
1 carrot, small dice
1 onion, small dice
1/2 tsp sesame oil
1 egg
Chopped green onions
Oil for frying
Sweet and sour sauce or Ketchup


Procedure:

1. Mix tuna, carrots, onions, sesame oil, egg and green onions in bowl.
2. Stuff Shanghai mixture in wrapper and form into lumpia shape.
3. Fry until crispy.
4. Serve with sweet and sour sauce. (or ketchup)

CORNED BEEF BALLS

Ingredients for the balls:
1 can 450 grams corned beef
1 cup milk
4 slices white bread
1 egg, beaten lightly
2 cups panko breadcrumbs
Ajinomoto Umami Super Seasoning
1 green bell pepper, small dice
1 white onion, minced
3 cloves garlic, minced
Oil
Salt and pepper



Directions:

1. Soak the bread in milk and squeeze out the excess liquid.
2. In a large mixing bowl, combine corned beef, bread, beaten egg, bell pepper, onion and garlic and season with salt, pepper and Ajinomoto Umami Super Seasoning.
3. Form them into medium sized balls and coat them with bread crumbs.
4. Deep fry until golden brown. Set aside.

Filipino Style Spaghetti

Ingredients:

1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese


Cooking Instructions:

1.Cook spaghetti noodles according to package instructions.
2.In a sauce pan or wok, sauté garlic and onions in cooking oil.
3.Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. 4.Bring to a boil and let simmer for 10 minutes.
5.Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
6.Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
7.Serve with the cooked spaghetti noodles and grated cheese on top.

Tinolang Isda - Fish Tinola (Soup with Fish)

INGREDIENTS:

2 slices malasugue
1/2 medium size onion sliced
2 medium size tomatoes
ginger
lemon grass or tanglad
salt
malunggay leaves or moringa (optional)


PROCEDURE:

Clean the fish.
In a pot bring to a boil 1 1/2 liter of water, add in the fish and continue to simmer for 3-5 minutes.
Add add onion, lemon grass, ginger and tomato then simmer for 3 to 5 minutes.
Season with salt to taste.
Cook until fish is already cooked. Add malunggay leaves if desired.
Serve hot.

Choco Chip Cookies

INGREDIENTS:

2 cups flour

1/2 tsp baking soda

1/2 tsp salt

3/4 melted butter

1 cup brown sugar

1/2 cup white sugar

1 tbsp vanilla extract

1 whole egg, 1 yolk

2 cups choc

Procedure:

1. Mix all ingredients to make a saft dough. Knead a small portion and roll on mould.

2. Cut edges and bake at moderate temperature for 12 to 15 minutes or until golden brown.