Serves: 5-7

Ingredients:

1/4 cup, oil
1 pc, onion
125 gms, pork kasim cut into strips
3/4 cup (75 gms), peeled shrimps
3/4 cup (75 gms), fishballs halved
10 cups, broth (choice of beef, chicken and pork stock
5 pcs, dried Chinese mushrooms soaked and sliced
1 pc, carrot sliced into strips
1/4 cup (30 gms), chicharo
3/4 cups (75 gms), sliced pork liver
2 teaspoons, salt
1-1/2 tbsps, oyster sauce
1 teaspoon, pepper
1/2 head, Chinese pechay
3 stalks, green onions cut 1″ (2.5cm) long
3 eggs

Procedure:

1. Sauté onions, pork, shrimps and fishballs.

2. Pour in broth and let boil.

3. Add mushrooms, carrots, chicharo and pork liver. Cook for 3 minutes then season with salt, oyster sauce and pepper.

4. Remove from heat then add pechay and spring onions.

5. Right before dishing out break eggs directly into soup and stir a little.

3/4 cup ground pork
1/2 cup ground prawns
1 egg, medium
1 onion, chopped
1 head of garlic
1/4 cup chopped green onion
1/2 cup misua or fine noodles (Vermicelli)
fish sauce to taste
prawn extract
white ground pepper to taste

Preparation:

Make a mixture of ground prawns, pork, green onion, egg and seasonings. Shape into small balls. Add flour or cornstarch if necessary.

In a casserole, sauté garlic and onion and add prawn extract with about 3 cups of water.

When the mixture boils, drop the meat balls in, one by one.

Add fine noodles when the meat balls are cooked.

Remove from fire and season with fish sauce and pepper to taste.

Garnish with chopped green onion.

Serve hot in a soup tureen

Ingredients:

1 kilo chuck steak, diced
Water for boiling
Cooking oil
4 cloves garlic, crushed and minced
1 large onion, sliced
4 large tomatoes, chopped
200 grams Dongyulai (or any smoked variety) sausage, diced
3 pieces ham steak, diced
Salt and pepper to taste
2 cups chickpeas, cooked and peeled
2 green peppers, sliced
1 bay leaf

Procedure:

In a large pot, parboil chuck steak in enough water to cover until tender.

Set aside, including the broth.

Heat cooking oil and sauté garlic, onion and tomatoes.

Add sausage and ham; cook for 3 to 4 minutes

Season with salt and pepper.

Add chuck steak, including broth and simmer for 10 minutes or until meat is tender.

Add chickpeas, peppers and bay leaf.

Continue cooking until sauce is thick.

Adjust flavors to suit your taste.

Compliments of Ely M. Bonner, editor of All-time Favourite Filipino Dishes.

Pork in large quantity
Garlic
Salt
Peppercorn

Note: Do not add vinegar and onion for long storage.

Procedure:

1. Cut the pork into big cubes
2. Cook in big carajay with enough water, salt, garlic and peppercorns.
3. Continue to cook over low heat until meat is tender
4. When cooked, store in tibor with its own fat (mantika)