1 pound chicken
1 pound shrimp
1 tablespoon butter or margarine
1 clove garlic -- minced
1/4 cup onion -- diced
1 stalk celery -- sliced
1/4 head cabbage -- chopped
1 each carrot -- peeled and chopped
8 ounces rice sticks or pancit noodles
Accent seasoning mix -- to taste
salt and pepper -- to taste

Boil the chicken in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes. Save broth meat was cooked in. Saute shrimp, garlic and onion in butter till onion is tender. Add meats to pan. Add some broth and Accent and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add celery and cabbage. Cook for 5 minutes more or until vegetables are tender. Boil water for the rice sticks. Cook according to package directions then add to mixture in pan. Add more broth to mixture if necessary and cook until heated through. Adjust seasonings to taste.

Serves 6

2 1/2 to 3 lb chicken fryer, cut up
2 tablespoon Cooking oil
1 Clove garlic, minced
2 medium Tomatoes, sliced
1 medium Onion, thinly sliced
1 1/2 teaspoon Salt
1 tablespoon Patis (fish sauce)
1/8 tablespoon Pepper
5 cup Water
5-6 pieces medium sampaloc(tamarind)(about 1/2 package)
[available as powdered packages]

1 medium Icicle radish, cut into 1" pieces (or 10 red radishes, pared)
1/2 lb Mustasa (mustard greens)[or water cress, spinach, cabbage]
3 Green onions

Saute garlic, onion and tomatoes in hot oil in big saucepan. Add chicken and cook stirring for 10 minutes or until chicken colors slightly.

Add salt, pepper, patis, tamarind powder and 5 cups water. Cover and simmer for 30 minutes or until chicken is tender.

Add radish and cook for 5 minutes. Add mustasa, cover and remove from heat. Correct seasoning. Serve hot.

Serves: 4-5

1/4 cup cider vinegar
1 teaspoon soy sauce
1/2 cup sugar
1 cup water -- or pineapple juice
1/2 teaspoon ginger root -- Finely grated
1/2 garlic clove; -- crushed
2 tablespoon cornstarch; -- blended with
2 tablespoon cold water
salt

1/2lb ground beef
2 carrots -- finely chopped
1 bell pepper -- finely chopped
1 onion -- finely chopped
3 egg yolks
2 tablespoons Soy sauce
Lumpia wrappers
Oil for deep-frying

To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm.

For lumpia, brown ground beef then add, carrots, bell pepper, onions, egg yolks and 2 tablespoons soy sauce in bowl. Mix well. Shape about 1 1/2 tablespoons meat mixture into strip and place along one side of lumpia wrapper. Roll tightly, folding in wrapper ends while rolling. Moisten edges lightly with water to seal. Repeat with remaining filling. Fry in deep hot oil until golden brown. Serve whole or cut in halves or thirds. Serve with sweet-sour sauce

2 lbs chicken thighs
1/4 cup sugar
1/4 tsp salt
1/4 cup vinegar
1 tsp salt

It is easy to make tocino using Mamasita tocino mix bought from the oriental stores. Just thin slice your meat (chicken), then stand overnight in the fridge. Remove desired amount to cook in a frying pan. Add a little water and simmer to soften the meat before frying. Tastes like homemade!

3 lb Chicken thighs
1/2 cup Vinegar
1/4 cup Soy sauce
1 cup Water 3 Garlic cloves -- crushed
1/4 teaspoon Salt
1 1/2 teaspoon Sugar
1/4 teaspoon Peppercorns -- crushed
4 Bay leaves

In a large sauce pot, combine all ingredients. Cover and let stand for 1 to 3 hours. Bring to a boil; lower heat and simmer for 30 minutes (45 minutes for pork). Uncover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned. Makes 6 servings.