1 big bowl of kangkong (river spinach)

1/4 kilo of pork, cut into small pieces

1/4 cup of vinegar

1/4 cup soy sauce

5 cloves of garlic, minced

1 onion, diced

2 laurel leaves (bay leaves)

1/2 teaspoon of monosodium glutamate (MSG)

1 cup pork stock (broth) or bouillon pork cube dissolved in water

1 kilo whole chicken, cut into pieces.

1 small young papaya or sayote, cut into small pieces.

2 tablespoons ginger, crushed and slliced into strips

1/2 cup dahon ng sili (chili leaves)

1 liter of water

5 garlic cloves, minced

1 red onion, diced

12 ounces pansit canton noodles

1 chicken breast, cooked and shredded

4 cups chicken broth (from boiled breast)

1/2 pound pork, sliced in small pieces

1/2 pound shrimps, shelled and deveined

4 tablespoons cooking oil

1/2 cup chopped onion

2 tablespoons garlic, minced

1/2 cup Chinese sausages, sliced

cauliflower, cut to bit size

2 cups snow peas (sitsaro)

1/4 kilo pork with fat, cut into small pieces

2 Amapalya (bitter melons) sliced to bite size pieces

2 eggplants, sliced to bite size pieces

5 pieces of okra, cut in two

1 head garlic, minced

2 onions, diced

5 tomatoes, sliced

1 tablespoon of ginger, crushed and sliced

4 tablespoons bagoong isda or bagoong alamang