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INGREDIENTS: 1/2 kl.(8 ounce) package bihon 1 1/2 C chicken meat 2 tbsp. coconut oil 1 chopped onions 2 cloves garlic, minced 2 C fresh shrimp, peeled and deveined 2 T soy sauce 1 small head cabbage, shredded 1 pinch salt and ground black pepper to taste 1 carrot, peeled and cut into matchsticks 2 C water ½ (8 ounce) pancit canton (Chinese noodles) PROCEDURE: 1. In a bowl of warm water, soak the bihon until soft, and drain. 2. Saute onion and garlic until onion is translucent. 3. Add chicken, salt, and pepper. Cook for about 3 minutes. 4. Add shrimp, soy sauce, cabbage, celery, and carrot. Cook until well combined, about 2 minutes. 5. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes. 6. Separate the cooked, chicken, shrimp & vegetables to a bowl. The remaining liquid in the wok is used to cook the bihon, and canton noodles. Mix well and cover. Let set for about about 5 minutes in a low medium heat....

Ingredients : 3 pcs Small eggplants 1 bundle Green beans (batong) 4 cups Water 1 tbsp Salt (prefer Himalayan salt) 1 pc Small banana heart (puso nang saging) 1/4 cup coconut oil 8 cloves Garlic 0.5 cup Shrimp paste (bagoong) 1/4 c rice flour (glutinous) 2 Onions 1 tsp Whole black peppercorns 1 tsp Whole black peppercorns 1 cup Dry roasted peanuts 1 tsp Salt Procedure : 1. Toast glutinous rice until golden brown and powdered it with coffee grinder. Set aside. 2. Toast the peanuts and add into the food processor. Grind until creamy in texture. Set aside. 3. Add eggplants, sting beans and spring onions. 4. Prepare the banana heart, soak after cutting to prevent discoloration. 5. Boil about 2 liters of water with two tablespoons salt. Once boiling, start cooking the green beans until cooked. Add the e...

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