INGREDIENTS: 2 tbsp taba ng talangka (crab fat) 4 cups cooked rice 100 g shrimp, shelled and deveined 1/2 cup squid rings 1/4 cup tinapa flakes 1/4 cup green peas 1 tbsp ginger, chopped 1 tbsp garlic, chopped 1/4 cup onions, chopped 3 pcs bay leaf Salt, to taste 2 pcs hard boiled eggs, sliced (for garnish) Scallions, sliced (for garnish) 2 tbsp canola cooking oil HOW TO COOK: Pour and heat the oil in a large frying pan or wok. When the oil gets hot enough, saute the ginger, g

Ingredients: For the Palabok: 227 grams bihon (rice noodles) Original Gravy ( Palabok ) Mix (from mama sita) 2 cups of water 2 table spoons cooking oil 1 table spoons minced garlic 1/2 pound minced pork 2 boiled eggs (peeled and sliced) 1/2 cup boiled and peeled shrimps 1/2 cup crushed cracklings (chicharon) For the Sauce: ¼ cup atsuete seeds also known as annat seeds ¾ cup water Two cups shrimp juice six or seven tablespoons flour salt or patis and pepper How To

Ingredients: 30 pcs lumpia (spring roll) wrappers 1 kg ground pork (or ground chicken) 1 medium onion, finely chopped 1 carrot, finely chopped 2 tsp ground black pepper 1 tbsp minced garlic 1/2 tbsp salt 2 tbsp kintsay (celery), finely chopped 1/8 cup soy sauce cooking oil, for deep frying Procedure: 1. In a mixing bowl, combine all the ingredients except for the wrappers and cooking oil. Mix well. 2. Wrap about 1 tbsp of mixture in a lumpia wrapper. Apply some wat