1 piece medium size Bitter Gourd (Ampalaya)

2 pieces Eggs (the number and size of eggs used is up to your preference)

1/2 teaspoon Salt (adjust according to taste)

ground Black Pepper (adjust according to taste)

Cut the bitter gourd in half and take out the pith and the seeds.

Slice bitter gourd thinly in crosswise halves and set aside.

Prepare the egg mixture by beating the eggs together with salt, oregano and black pepper in a bowl. Set Aside.

Heat cooking oil in skillet (frying pan/wok) over medium heat.

Saute onion, garlic and tomato until aromatic.

Add in the sliced bitter gourd and saute in high heat for 1 minute.

Add the beaten egg mixture and stir to cook the egg mixture evenly for 1 minute.
DON'T COVER THE PAN TO AVOID A VERY BITTER TASTING DISH.

Sauteed Bitter Gourd and Eggs (Ginisang Ampalaya at Itlog)

Cream brown sugar, white sugar, butter and vanilla extract.

Whisk in the eggs to the creamed sugar-butter mixture.

Mix desiccated coconut, flour, baking soda, baking powder and salt in a separate bowl. 

Mix it in to the egg-sugar-butter mixture.

With a teaspoon, scoop dough and from into balls and flatten slightly with a fork. (Adjust size according to your preference.)

Bake cookies for 8-12 minutes. (Adjust baking time accordingly.)

6 cups Water (adjust water for the consistency you prefer)

1 medium size Ginger (adjust size to your preference)

Grate or slice ginger into thin strips and set aside.

Chop spring onion and set aside for toppings.

In a deep pot, heat the oil and saute ginger, garlic and onion.

Add paprika powder, oats, water and chicken bouillon cube.

Bring to a boil and simmer until the oats are cooked. Stir often to prevent the oats from sticking to the bottom of the pot.

Add in salt and pepper according to your taste.

Serve in a bowl topped with chopped spring onions, toasted garlic and hard boiled egg cut into wedges.

Add grated ube and stir for 20-30 minutes.

Pour in evaporated milk and stir until preferred consistency is achieved.

Remove from fire and keep mixing for five more minutes.

9 pieces Squid Balls or Fish Balls cut in halves

3 leaves  Napa Cabbage / Cabbage cut into strips

7-8 cups Water (if you prefer, include the stock used in boiling the chicken)

1 piece Chicken Bouillon cube (you may use a combination of chicken and pork)

3 tablespoons Cornstarch diluted in 1/4 cup of water

Fry the squid balls. Set aside to cool and then cut into halves.

Heat cooking oil in a deep pot and saute the minced garlic, onion and bell pepper until fragrant.

Add carrots and chicken. Season with ground black pepper and fish sauce, add bouillon cube and water. Simmer for 5 minutes.

Add the cabbage and mix in the beaten eggs while stirring continuously for 2 minutes.

Add cornstarch-water mixture to thicken the soup then season with salt according to taste and simmer for another 2 minutes or until the soup thickens.

Ladle into a serving bowl and top with halved fried squid balls
Note: Squid balls may be added along with the shredded chicken instead of using it as toppings.


1 serving sachet of 22 grams agar-agar powder

2 tablespoons instant coffee of your choice

1 tablespoon instant coffee of your choice

 Dissolve agar-agar powder, sugar and instant coffee in a cooking pot with 5 cups of water.

 Cook on the stove on medium heat until it boils while stirring it occasionally.

 Remove from the stove and pour into a rectangular dish pan and set aside for the jelly to set. This jelly will set even without refrigeration.

 Cut the set jelly into cubes or in shapes and sizes that you prefer.

 Shake the dish pan slightly to loosen the jelly from the pan.

 Add all coffee-milk ingredients into a deep container and blend well.

 Add the coffee jelly cubes into the coffee milk liquid and refrigerate.

 Finally, enjoy this cool coffee-jelly dessert drink!

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