Sweet and Sour Tofu Stir-Fry: A Delicious Meatless Meal Recipe

Ingredients:

Tofu

Sweet and sour sauce

Garlic

Onion

Bell peppers (optional) 

Cut the tofu into 1-inch cubes and fry until golden brown. Set aside. 

Sauté onion then garlic. Put in the sweet and sour sauce. Mix in the fried tofu and coat them well. Throw in the bell peppers in 1-inch squares. Serve with rice. 

Sweet and Sour Tofu Stir-Fry: A Delicious Meatless Meal Recipe

VERDICT

WILMA:  If you're looking for a flavorful, crunchy, and budget-friendly meal, this sweet and sour tofu recipe is a perfect fit! It’s packed with the tangy goodness of sweet and sour sauce, the crunch of golden-brown tofu, and a savory mix of garlic, onions, and optional bell peppers—all for a fraction of what you’d spend on takeout. This quick and easy dish not only saves money but is also packed with flavor, making it a great go-to for both meatless Mondays and any day you’re craving something light yet satisfying.

Boost Iron Absorption with this Tasty Broccoli and Pork Liver Dish

Ingredients:

Broccoli 

Pork liver (thin slices)

Onion (cut into slices for sautéing)

Garlic (minced)

Oyster sauce (optional)

Sauté half of the onion then  half of the garlic.

Next put in the pork liver. Fry for 3-5 minutes. Put in a bowl and set aside.

On same pan, sauté the remaining onion then garlic.

Toss in the broccoli and stir fry for a couple of minutes.

Add back the liver. Add salt and pepper to taste or a couple of oyster sauce.

Serve with rice. 

Boost Iron Absorption with this Tasty Broccoli and Pork Liver Dish

VERDICT

WILL: Broccoli is renowned for its vitamin C punch, while pork liver shines with its iron content. But did you know that vitamin C actually enhances iron absorption? If not, let me introduce you to this recipe that harnesses their combined benefits.

How's the taste, you ask? Well, with broccoli playing a supporting role, the pork liver takes center stage, delivering a rich, savory flavor. The contrasting textures of crunchy broccoli and tender, not overcooked pork liver make for a delightful pairing, especially when served with rice.

So, there you have it—a nutritious meal that won't break the bank. Don't hesitate, get cooking and enjoy the health benefits!

Broccoli, Carrots & Tofu w/ Oyster Sauce Recipe

Ingredients: 

Tokwa (1-inch in length and fried)

Brocolli (separated into florets)

Carrots (1 1/2-inch strips)

Oyster sauce

Black pepper

Garlic

Onion

Saute onion then garlic. Then put in carrots, brcocolli and tokwa. Don't overcook the vegetables. Put in the oyster sauce and water for your desired sauce thickness. Let the tokwa sip some of the sauce and then serve.

Thanks to Terence for the recipe. We modified yours a little bit.

VERDICT

WILL: Architect Terence proudly upload a photo of his food that time and I tagged Abbey to cook it for us. 

Well, it is nice! I can eat that for a week. This is a healthy viand to take. Thanks Terrence for sharing your wife's masterpiece.

Hotdog & Sweet Tomato Sauce Recipe

1 pack hotdog with cheese 
1 can of tomato sauce 
Ketchup 
2 big onions 


Cut the hotdogs in three-part. Fry until crispy. Set aside in the pan, sauté the sliced onion for 2 minutes. Pour a can of tomato sauce. Simmer. 

Once you see tiny bubbles, squeeze ketchup as much as you desire (if you want it sweet). Sprinkle pepper and salt to taste. 

Serve hot.

VERDICT
ABBEY: Yes it is like a spaghetti sauce. But this time the hotdogs were cut into thumb-size pieces. I thought it doesn't go well with rice. I even kidded Wilma that we can use pasta instead of rice. But it was good. It is delicious. Another item was added to our menu.

Chicken Adobo with Coconut Milk and Turmeric

ABBEY: Yes, this is a fusion of chicken curry and adobo. :)

Boneless chicken leg (any preferred chicken part)

2 medium-sized potatoes (cut to bite-size pcs)

200 ml coconut milk

2 tsp turmeric powder

1 cup vinegar

1 cup soy sauce

10 clove minced garlic

Marinate chicken with vinegar, garlic, and turmeric; preferably overnight.

On a pan, put 1 tbsp of oil and pan fry the chicken. Save the marinade for later use.

Once fried, put back the marinade and let it simmer for 5-7minutes.

Put on the coconut milk and potato. Simmer again for 3-4 minutes.

Season to taste and adjust the sourness and saltiness according to your preference.

VERDICT
WILL: Are you stressed out thinking what will be your dinner for tonight or tomorrow or on the next day? Well you are not alone, but thanks to different cooking site for us to checkout and try to cook. 

I saw an unsual "adobo", it was mixed with coconut milk and Abbey saw another style that was with curry. So Abbey do what? He cooked Chicken Adobo with Curry and Coconut Milk. The taste is a blast. You will not look for another meal. This is. Total package. 

Looking forward for another remarkable meal with mu Chef Abbey. :) 

Spicy Fire Chicken with Cheese (Cheese Buldak: 치즈불닭) Recipe

Chicken breast (cubed)

Korean chili paste (depends on your spice level)

Chili flakes (depends on your spice level)

2 tbsp soy sauce

2 tbsp cooking oil

2 tbsp honey or rice syrup

1 tbsp of ground black pepper

3-5 cloves garlic (minced)

2-3 tbsp minced ginger

Or use 2-3tbsp of ginger-garlic paste

Mozarella cheese (cubed or grated)

Mix all the ingredients except chicken and cheese. This is for the paste. Once all the ingredients are incorporated, throw in the chicken and mix again. Put in a pan, and add a cup of water. Then bring to a boil. Upon boiling, lower the heat and let it simmer for 10 minutes.

Transfer in a baking dish and top with mozarella. Put into microwave until the cheese is melted. You can also put in conventional oven.

VERDICT
WILL: Abbey and I love to watch cooking channels at Youtube. Yes! We are punishing ourselves in watching a sumptuous meal being tasted by the cooks. Haha! But Abbey is not only there to watch but also to study how to do those. So last Sunday Abbey cooked Cheese Buldak. 

How good it is? Even it is hot, I ate it non-stop! Creamy, spicy, yummy! This is quite a treat! Love you Abbey! Thanks for keeping on surprising me! 

Braised Pork/Mushroom Kimchi Recipe

Ingredients:

Kimchi (whole cabbage as this will be used for wrapping)

Slices of pork belly

Onion (1/2 of king sized-thinly sliced)

Pepper paste (depends how spicy you want)

3-4 tbsp sesame oil

3-4 honey

Ground black pepper.

Vegetarian version:

4-6 shitake mushrooms (soaked for at least 3 hours to be plumped- cubed or sliced)

2-3 stalks of green onion (chopped small)

Onion (1/2 of king sized-thinly sliced)

2 tbsp soy sauce

2 tbsp honey

2-3 tbsp sesame oil

Ground black pepper

For the vegetarian version, mix all the ingredients in a bowl and set aside.

On a pan, layer the onions.

Wrap the pork belly with kimchi. Put a strip of sesame oil before rolling. This will give more flavor to the pork. Ensure that the roll is tight. Put it on the pan when finished.

Do the same with the mushrooms.

Once all the rolls are on the pan, spread pepper paste on each of them.

Sprinkle with ground black pepper; drizzle with sesame oil and honey.

Put a cup of water and bring to a boil.

Upon boiling, lower the heat and rinse the rolls with the soup base.

Simmer for 45-60mins. This will give delicious aroma to your kitchen. :)

Add water if needed.

Serve with freshly cooked rice.

VERDICT

WILL: Abbey slashed one our week's menu and announced that he'll be cooking the menu I was drooling for months whenever I am watching it in Maangchi's youtube channel. 

The cravings end when the Braised Pork Kimchi touched my tastebuds. It is way too hot and spicy but I can't hold back my spoon to stop scooping the food inside my mouth. 

It is not only taste good but also one of the healthy alternatives in our daily menu. :) 

Love my chef a lot! Next time "Cooking Time" post please!

Spicy Tuna Aglio Olio Pasta Recipe

Ingredients:
1/2 cup of olive oil
250g pasta
1 medium sized onion and 4 cloves garlic
1 can Century Tuna Flakes Hot and Spicy
Green bell pepper


Cook pasta. Saute onion and garlic using Century Tuna oil. When onion is translucent add the tuna flakes. After 5 minutes add the Sliced green bell pepper. Pour in olive oil, once simmering put some salt pepper. Add pasta, and blend well with the oil.

VERDICT
ABBEY: Well when it comes to pasta, it is always Wilma. I like the red sauce and that is my favourite. But as per her, we need to have balance. So sometimes she cooks white sauce and recently the olive oil variety. 

The tuna, capsicum strips and the oil blended completely well that a nice aroma filled up the kitchen. Mamma mia, so simple yet so elegant and delicious. If I'm not into measuring my intake, I can finish all 1kg of pasta :) Thank you my baby.

Sweet Healthy Tofu

Ingredients:
1/2 cup of butter
15.25 oz Golden Sweet Whole Kernel Corn - No Salt Added 
Medium Size Broccoli, cut in florets 
Firm 4 pcs Tofu
Pinch of salt 


Fry the tofu. cut into cubes. Put aside.
Drain the corn from water. Set aside the water for future use. Melt the butter. Saute the corn. Once corn is tender, add in the broccoli florets. After 3 minutes of stirring pour the water of corn. Let it simmer. Add salt to taste. Turn off the heat and top the cubed tofu over the corn and broccoli.

Serve hot.

VERDICT
ABBEY: This dish is sweet and light. The creaminess of butter gives its unique taste. 

I was suprised when Wilma made this. She woke up early and I thought she just went to fix herself in the bathroom. But lo and behold, I saw her in the kitchen when I get a cup of coffee. 

Next time we'll try to fry the tofu to the "crunchiest" level. Thank you, my chef.

Spicy Cereal Chicken Recipe

Ingredients:

3 boneless chicken thigh (cut into bite size pieces)

3 cups of potato starch (dissolved in water for min. 3 hours and then remove water)

5 chilli padis (chopped)

a handful of curry leaves

a pack cereal chicken mix

1/2 cup of butter

Coat the chicken with potato starch and fry (double fry). Set aside.

Melt butter in a pan. Once melted, stir fry curry leaves and chilli padi.

Mix in the cereal until the butter is absorbed.

Toss in the chicken and stir.

Serve with rice and soda.

VERDICT
WILL: Cereals proved itself not to be good only with prawn or luncheon meat. At this time Abbey put it with chicken. 

Crunchy-crunchy chicken inspired by Maangchi + spicy cereals is heaven. Sweetness of cereals, spiciness of curry leaves and crunchy chicken brings perfection to this meal. 

I will surely  asked Chef Abbey to cook this again for us. :)

Chicken and Asparagus Recipe

Ingredients
Chicken breast (cut into 1-inch bite-size)
1 tbsp soy sauce
1 tbsp honey
bunch of asparagus (1-inch in length)
garlic (thinly sliced)
onion (thinly sliced)
1-2 tbsp oil

Marinate the chicken with soy sauce and honey and set aside for minimum of an hour.

Heat the oil in a pan on medium-high heat. Sauté the asparagus for a couple of minutes. Remove it on the pan and set aside. Put in the chicken but reserve the marinade and let it cook for a couple of minutes. Mix the garlic and onion and sauté until fragrant.
Put the marinade and let it simmer. Put back the asparagus.

Serve with hot rice and Sriracha sauce (optional).

VERDICT
WILL: We are changing our diet since last year. And if we are eating meat we always see to it to incorporate it with more vegetables. Abbey last week told me that he will do a viand with asparagus so I make Sunday clear for that. 

After our power nap after Bukit Timah hiking, Abbey prepared this meal to relinquish all the energy burn up. The scent of stir fried asparagus made me smile. Abbey holler that the dinner is ready. After saying grace, I munched and I proved I am not wrong, that night’s meal is awesome. 

The sweetness of the honey plus the crunchiness of asparagus and tenderness of the chicken sends a quick bliss!

I am so lucky to have a husband and chef in one!

Tteokbokki - Hot and Spicy Rice Cake Recipe (Korean Cuisine)

Ingredients:

Rice cakes

1/3 cup pepper paste

1 tbsp pepper flakes

1 tbsp sugar

Fish cake/balls (cut into bite size)

Kikiam

Hard-boiled eggs

4 cups water

Spring onions (cut into strips and small chunks for garnish)

Stock:

7-10 pcs of anchovies (without the head and guts)

A good amount of kelp or seaweed.

On a casserole, put the kelp, anchovies and water. Bring them to a boil. 

While waiting for the it, mix pepper paste, pepper flakes and sugar in a bowl until well incorporated. Once the water is boiling, remove the anchovies and seaweed and put in the rice cakes and the pepper-sugar mixture. Mix it gently and simmer for a couple of minutes. Next, put the fish cakes, kikiam, and eggs.

Put in more water if sauce is too thick as the rice cakes will absorb some of it. Adjust the spiciness as well to your desire.

Garnish with spring onion and serve hot with or without rice.

VERDICT:
WILL: "There is a reward to the one who waits."

I waited not days, not weeks, but months for my husband to cook this for me. Well, you can't force a chef to cook something, why? It will reflect to the food. When he decided to make schedule for spicy rice cake, I immediately affirmed on it. Haha!

The aroma of spiciness makes my tummy grumbles even more. He announced for lunchtime and my cravings was satisfied. Tsk! The sauce clicked really well to the rice cake and fishballs. 

Because the sauce is really delicious, I asked Abbey if I can have a bowl of rice. He explained that the rice cake is my carbo for that food but I insisted to have a separate rice for the spicy sauce. Yummmmy to the max! 

Crunchy Korean Fried Chicken and Mushroom (Dakgangjeong: 닭강정)

Ingredients:
Chicken wings/boneless thigh/drumsticks
Shitake mushrooms (soaked in warm water then cut into quarters)
Potato starch
Dried chili peppers (seeds removed and cut into strips)
Sesame seed
Soy sauce
Vinegar
Sugar
Garlic (minced)
Ginger (minced)

1. Put the chicken and mushrooms in a bowl and mix with ginger, salt and pepper. Set aside.
2. Mix potato starch with water and let it settle in the bottom of the bowl and then discard the water. This will serve as your batter.
3. Coat the chicken and mushrooms with the starch and deep fry them. And then double fry. This will make the chicken and mushrooms very crunchy.
4. For the sauce, fry garlic and dried chili peppers. Then put 1/4 cup soy sauce, 1 tablespoon vinegar and 2 tablespoon sugar.
5. Once the mixture form bubbles, toss the chicken and mushroom and mix it until all of them are covered in sauce.
6. Top it with sesame seed and serve with hot rice.

VERDICT
WILL: I am big fan of Maangchi. Being the biggest fan of her youtube channel and even I am not the one cooking I always watch her videos. Then I stumbled upon this Korean style fried chicken... The Dakgangjeong. As usual, I asked Chef Abbey to do that for me. 

Lo and behold, Abbeys's Crunchy-Crunchy Spicy Chicken and Mushroom. Every bite is an explosion of spiciness in my mouth. 

Thanks Abbey for cooking! Love it a lot! 

Japchae 잡채 (Sweet Potato Starch Noodles)

Ingredients:
lean meat pork/beef (cut into strips)
shitake mushrooms (soaked in warm water then cut into thin strips)
3-4 cloves garlic (minced)
brown sugar
soy sauce
sesame oil
toasted sesame seed
1 large egg (yolk-beaten)
spinach (washed and drained)
dangmyeon (sweet potato starch noodles)
2-3 green onions (cut into 2-inch long pieces)
medium onion (sliced thinly)
1 medium carrot (cut into matchstick size)
1 medium red bell pepper (cut into strips)
ground black pepper

1. Marinate pork/beef and mushrooms with minced garlic, a teaspoon of sugar, salt and pepper, 2 teaspoon of soy sauce and a teaspoon of sesame oil.
2. Boil 4-5 cups water in a pot. Once done, put the spinach and let it be cooked for 1-2 minutes.
3. Put the spinach in a strainer and wash in running water to stop it from cooking.
4. Give it a chop or two and then put it in a big bowl. Drizzle with sesame oil, black pepper and pinch of salt.
5. On the same pot, put the sweet potato starch noodles and cook as per package instruction. Upon cooking, put it in the same bowl as the spinach. And then put sesame oil, sugar and soy sauce.
6. For the vegetables, cook them separately from light to dark color with a pinch of salt and put on the bowl once done:
   a. onion, green onion
   b. carrot, red bell pepper
7. Cook the beef and mushroom on the same skillet.
8. For jidan (garnish), on a non-stick pan put small amount of oil and have it cover the whole pan. Put in low heat. Remove the excess oil and turn off the heat. Put the yolk and tilt the pan so the yolk will be thin. Flip it over to cook the other side. Upon cooking, cut it into thin strips.
9. Mix all the ingredients in the bowl. Top it with jidan and sesame seed when serving.

VERDICT
WILL: My husband/chef is going Korean! He was well inspired my Maangchi. 

When we went to Chicken Up, my boss ordered glass noodles. Because I am a shy type of person (maybe not, haha) I only took a small portion of Japchae. So to serve my cravings, I asked my handsome chef to cook it for me once we have time. 

2nd Sunday of 2015 arrived and he want to satisfy my drooling. He cooked Japchae. 

The noodles are perfectly cooked. Sweetness and saltiness of the brown sugar and soy sauce is quite nice combination. The aroma of sesame oil and sautéed mushroom is at its finest. 

Thanks Abbey. What will be the next Korean dish will he make?  

Tangsuyuk (Sweet, Sour, and Crispy Pork: 탕수육) Recipe

Ingredients:

1/4 kilo of pork (lean meat)

5-7 pcs of medium-sized shitake mushrooms (soaked for 1 hour)

2 cups of potato starch (dissolved in water)

1 tsp ginger (chopped finely)

1 egg (egg white only)

Sauce:

1 medium-sized cucumber (sliced thinly)

2-3 rings of canned pineapple (cut into quarters)

1 medium-sized carrot

1 small apple (sliced thinly)

1 small onion (sliced thinly)

3-4 pcs woodear mushrooms (soaked and chopped)

1/2 cup brown sugar

2 tbsp wiphite vinegar

1 tsp soy sauce

3 cups water

2 tbsp potato starch (dissolved in water)

1. Slice the pork thinly and dry marinate it with ginger, salt and pepper. Put in fridge.

2. Have the dissolved potato starch settled at the bottom of the mixture for an hour and a half.

3. Cut shitake mushrooms in quarters. Put some salt, pepper and potato starch powder.

4. Mix two tbsp of potato starch on the pork.

5. Once the starch is settled at the bottom of water-starch mixture remove the water and mix the egg white, then pork and mushrooms.

6. Deep fry the pork and mushrooms until it turns light brown.

7. Put in strainer and set aside. Prepare the sauce now.

SAUCE

8. Saute onion, carrots, apple,  and woodear mushrooms.

9. Add 3 cups of water and bring to a boil.

10. Add vinegar, sugar, soy sauce and a little salt and pepper.

11. Mix the dissolved potato starch until the sauce thickens.

12. Re-fry the mushroom and pork. This will make them very "crunchy-crunchy"

Serve it separate or you can pour the sauce into the fried pieces.

If in doubt, visit www.maangchi.com and search for tangsuyuk.

VERDICT
WILL: Crunchy! Crunchy!

I can't count how many times Abbey watched Maangchi while cooking this cuisine. He watch over and over and it made me drool and asked my husband to cook it for me. Finally, first Sunday of year 2015 I got to taste this famous Tangsuyuk.

I can't control myself when I saw the first batch of fried mushroom and pork. I warned Abbey that I might ate it all before he prepared the sauce. But it is crunchier when Chef Hubby double fried it.

I am so surprised to taste the sauce. Delicious!

We will never forget to add this viand in our monthly dish. Healthy and yummy option. 

Nutella Flan Recipe

Ingredients: for 3 medium-size llanera

6 egg yolks

1 can condensed milk

1 can evaporated milk

4 tablespoonful Nutella

2 tsp vanilla extract

Caramel: 2-3 tablespoon sugar per llanera

1. Put sugar in llanera and place it under stove (low heat)

2. Once it liquifies, remove from heat and set aside. Make sure that all sugar is dissolved.

3. Mix other ingredients in a bowl slowly so it will not be aerated too much.

4. Use a strainer when putting the mixture in the containers to filter bubbles and lumps.

5. Have a pot boiling with water. And then steam the mixture for 30mins.

6. Let it cool for sometime and put it in fridge. Serve it cold.

VERDICT
WILL: Abbey told me that he have a surprise for me. He can’t hold the excitement so he told me that he’lll do a chocolate flan for me this holiday season. A bright bulb of idea sprung in my head, I get in touch straight away with my Ate Beth for her to cook this unique dessert. An instant business was built that day and she have more than 50 orders for 25^th December alone.

Abbey not satisfied for a simple chocolate, he combined Nutella with yolks! The result! A PIECE OF HEAVEN! The creaminess of egg and milk went well together with the sweetness of Nutella Chocolate Spread.

Abbey never fails to create sweet surprises! Love it Chef Abbey!

Chicken Fajitas Recipe

Fajitas wrap:

Tostillas

Bell peppers cut into strips ( yellow, green, and red)

- this will give good appearance as well

Sour cream

Salsa

1 large onion cut into strips

Chicken marinade:

Chicken breasts (1/2 inch thick)

Cumin

Chilli powder

Jalapeno

1 lime

Cilantro (finely chopped)

Mix all the ingredients for marinate in a bowl and put the chicken. It can be marinated overnight for better taste.

To cook it, put a tablespoon of oil in a pan and some salt in the chicken. When the oil began to smoke, put the chicken in the pan and let it be seared for 2-3 minutes on each side.The trick is to wrap the chicken in aluminum foil after cooking until ready to serve. The chicken will continue to cook with the heat and all the moisture will be locked inside.

After cooking the chicken, add a couple of tablespoon of oil in the same pan and saute bell peppers and onion for a couple of minutes and then set aside

This is optional: heat your sizzling plates.

While waiting, cut the chicken to strips, put it on the plate along with the veggies.

Put some sauce collected in the chicken to the plate for the sizzling effect.

Top with sour cream and salsa.

Heat your tostillas and serve.

VERDICT
WILL: Don't you deny it that you are thinking you can eat that everytime you are seeing a photos of foods while you are surfing the world wide web. Well, I am also guilty of it. So when I saw restaurants like Chili's and Stewords River Boat offering chicken fajitas, I immediately googled for recipe. So here, my greatest man cooked for me. Haha.

Saw him how to do it and it seems easy. But never dare and too lazy to do it on my own. :) The taste is awesome. The aroma filled our home and it is really nice. Lime, sour cream and salsa sauce is really perfect combination. Chicken is so tender.

Try to do this guys.

Espasol Recipe (Filipino Rice Cake Originated From Laguna Philippines)

3 cups coconut milk

1 1/2 cups roasted grated coconut

3 cups roasted glutinous rice flour

1/2 cup roasted rice flour

1 1/2 cups sugar

1 tsp vanilla extract

Bring the coconut milk to boil. Upon boiling add sugar, mix it until sugar is dissolved. Make sure your stove is in low heat only to avoid the mixture to burn.

Then add the grated coconut and vanilla extract, and let it simmer.

Lastly, add the glutinous rice flour.

This is the hardest part: Mix it until the all ingredients were incorporated well.

Dust a plate with rice flour and put the dough in it and let it cool. Cut it to appropriate size and dip each slice to rice flour to avoid them sticking together.

VERDICT
WILL: Every time my mom goes to Laguna I always asked her to get me some espasol. Of course she never failed to do that. She always bought for me that sweet delicacy from that town. 

Abbey knew me a lot, I am so surprised when having a dinner with his colleagues he asked them if his right shoulder is same size with left. We asked why. He told us that he made espasol for me. 

I taste-test one when we got home and the judgement..terrific! Same as the one in Pansol and Tagaytay that I used to buy. I went to office the following day and shared it to my colleagues. They love it too. 

Thanks Abbey for the continuous surprises.

Sizzling Bangus(Milk Fish) Sisig Recipe

1 large milkfish (fried, deboned, and shredded)

1 large red onion (diced)

1/4 cup ginger (chopped finely)

1/4 cup scallions

1 large chilli

1/4 cup butter

1/2 cup mayonnaise

2 pc calamansi

Melt butter in a pan. Once done, sauté onion and then ginger.

Put the milkfish, them scallions and chilli.

Sauté for a few more minutes and add the mayonaisse.

Heat the sizzling plate and add butter to it.

Pour in the milkfish and garnish with calamansi.

VERDICT

WILL: Monotonous. That is a word that will describe our weekly food list. Lately we are trying to new food to tickle our tastebuds. Weekly, I vowed that there should be something new. Last week, I cooked the meatball wrap, this week it is Abbey's turn.

Monday, I am so excited to go home to judge his sisig. After a spoonful of it, it is a 2 thumbs up! Very good alternative for pork.

Thanks Chef Abbey. You are the BEST! 

Meatball Wrap Recipe

6 prata

500g ground pork

1 cup minced potato

2 onions

1 garlic

1 green bell pepper

1 can tomato paste

2 beaten eggs

lettuce

Mix the pork, minced potato and the beaten eggs. Add salt and pepper to taste. Divide into 24 and roll into balls. Heat the oil in a large frying pan and fry the meatballs for 10 minutes until golden.

On the same oil add the chopped onions and garlic. Pour the tomato paste in and add 2 cups of water. Put the sliced green bell pepper let it simmer for 5 minutes. Put the meatballs in and cook it further for 10 minutes.

Fry the prata according to pack instructions.

Spoon the meatballs over the prata and lettuce. Fold up and serve.

VERDICT ABBEY: Dogmas, dogmas everywhere. As puto is to dinuguan or tuyo is to champorado or kaya toast is to soft boiled egg. Why not spaghetti meatball to a wrap? Enyg?! Try it. Lay out a prata on to a plate, put lettuce, then your meatballs. Make sure you put sauce in each and every bite. It's gonna get messy but it's worth it.