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, garlic, and onions...

Ingredients: 1/4 kilo bagnet, cut into serving pieces 3 tablespoons oyster sauce 2 tablespoons soy sauce 1/8 cup vinegar 1 1/4 cup water 1/2 cup pineapple chunks 5 cloves garlic, minced 1 onion, chopped 3 pieces laurel 1 teaspoon peppercorn salt to taste Cooking Instructions: In a bowl, combine oyster sauce, soy sauce, vinegar and oil. Set aside. In a pan, heat bagnet until start to render oil. Remove from pan and set aside. In same pan, saute garlic and onion. Pour oyster sauce...

Ingredients Leftover adobo (pork or chicken) Leftover rice 1 pc onion dice 4 cloves garlic chopped 2 tbsp soy sauce 1 tsp salt, ½ tsp. pepper and seasoning granules 1 tbsp butter Oil for sauté Instructions: Heat the pan with oil and butter. Sauté the garlic for a minute then add the onion. Add leftover pork adobo, and stir well. Seasoned with salt, pepper, seasoning granules and soy sauce. Add the left-over rice and turn the heat into low. Stir frequently. Last minute before...