• Kadon Manok - Chicken Soup  
• Turkey Giblet Stuffing -  Motsiyas  
• Shrimp Patties 
• Pancit  
• Gambas al Ajillo - Shrimp  
• Scalloped Coconut Eggplant

• Shrimp Kelaguen - Kelaguen Uhang  
• Kadon Pika - Come and Get It  
• Eskabeche - Fish with Vegetables in Vinegar Sauce  
• Kadon Tinaktak - Steak in Coconut Milk
• Teriyaki Chicken - BBQ 

Ingredients: 

• 8 med. chinese cabbage leaves, cut  into 1 ½ inches long  
• salt and pepper to taste  
• 1 chicken, cut up  
• ½ med. onion, chopped 

Saute onion in oil in 3 quart sauce pan. 
Add cut up chicken, salt, pepper, and brown. Cover pan and reduce to medium heat.  Steam chicken until most of the juice is gone. Then,  add enough water to cover the chicken and cook until done. Add chinese cabbage to boiling broth.
Cook about 5 minutes.  Serve over hot rice. 

Ingredients:

• 1 lb. mint leaves 
• 1 lb. pumpkin tips 
• 1 lb. pepper leaves  
• 1 lb. tomato leaves 
• 1 med. onion, diced  
• 4 cups turkey or chicken gizzards  
• ½ Tbsp lemon juice or to taste  
• 5 to 10 hot  peppers (optional)  
• salt and black pepper to taste 
• 3 cubes chicken stock  

Saute onions and gizzards.  Let cool. 
Mix all ingredients into large bowl. 
Add lemon juice,  stuff combined ingredients into turkey necks and tie ends. 
Boil  in chicken stock for 1/2 hour. 

4 - 6 servings.

Ingredients:

• 1 lb med. shrimp (cleaned, deveined, chopped or mashed)  
• 1 10-oz frozen mixed vegetabes (chop green beans). 
• 2 eggs 
• 1 c green peppers 
• 1 ½ c evaporated milk  
• garlic powder to your taste 
• salt and black pepper to your taste 
• 1 c flour  
• 1 tsp baking powder  

Beat eggs and add milk, flour, baking powder, black pepper, salt and  garlic powder. 
Blend well and combine the remaining ingredients with eggs. 

Heat oil in frying pan to medium heat. Use Tbsp to pick up batter and drop into hot oil  and fry until golden brown, turning once. 

*Requires Oil for frying. 

Makes 5 dozen. 

Ingredients:

• 6  8-oz.pkgs.  of Rice Noodle 
• ½ lb. med shrimp 
• 1 whole  white onion  
• 1 whole cabbage  
• 1 bundle of celery  
• 6 large carrots  
• 1 cube of butter  
• 2 8-oz oyster sauce  to your taste 

Soak rice noodles in water, chop onions, cabbage, celery, and carrots. Heat pan, and melt butter. Add onions, cabbage, celery and carrots, and stir.  Add oyster sauce to your taste and stir well. 
Drain water from rice noodles and  add to mixture.  Let it simmer for 15  minutes. 
May add more oyster sauce to your taste and stir well. 
Let simmer for another 15 minutes.

Ingredients: 

• 1 lb shrimp 
• 2 tbsp tomato paste  
• 1 tbsp paprika  
• 5 cloves garlic  
• 0.5 cup olive oil  
• 4 tbsp dry sherry  
• 1 tsp hot sauce.  

In a small container, mix paprika, hot sauce, tomato paste, salt, cayenne pepper, and dry sherry. In a skillet, heat the garlic with olive oil for 1 minute. 
Add shrimp and mixture and cook until shrimp is pink. 
Serve hot.

Ingredients:

1 large or two small eggplant 
1 small onion, chopped 
1 small hot red pepper 
2-3 tablespoons oil 
1 tablespoon flour 
1 cup coconut milk 
salt, paprika, pepper to taste 
2 tablespoons lemon juice 
1 tablespoon diced green pepper 

Slice eggplant in half.  Pare and place in salted water for half an hour.  Rinse and cut into cubes.  Cook in boiling salted water until tender and drain. 
Fry onion in oil, add green pepper.  Add flour, and when paste is smooth, add coconut milk and simmer until thick.  Add eggplant, spices to taste. Pour into greased baking dish and cover with buttered bread crumbs and grated coconut. 

Bake in moderate oven until brown.