MANGO KANI SALAD

Serving this salad cold adds refreshment even before or after the main dish. The coolness of its flavor will surely make your day fresh.

INGREDIENTS:
Crab meat
Lettuce
Cucumber
Ripe mango
Japanese mayo
Himalayan pink salt

DIRECTIONS:
1. Steam the crab meat in a minute then shred it in thin long strips with the cucumber. Peel the ripe mango, and cut into small cubes.
2. Put the fresh cut lettuce on a salad plate. Join the cucumber and crab meat, then the ripe mango cubes. Sprinkle the himalayan pink salt to taste, then put the japanese mayo as dressing. Serve and enjoy!

BIHON CANTON GUISADO

Sometimes, to start a new taste does not mean you need a new set of ingredients. All you have to do is blend in the old ones with one another to create something different out of it.

INGREDIENTS:
Bihon noodles
Canton noodles
Shrimp
Chicken breast
Chicken stock
Squid balls
Eggs
Garlic
Onion
Fish sauce
Soy sauce
Oyster sauce
Salt
Groung black pepper
Water cooking oul
Calamansi
Carrots
Cabbage
Celery
Sayote
Bitswelas

DIRECTIONS:
1. Boil both bihon and canton noodles until cooked. Drain and set aside.
2. Saute shrimp and chicken in garrlic and onion. Add the squidballs to fry. Add soy sauce, gish sauce, ground black pepper,water and salt.
3. Put all the cut vegies until half cook then mix the cooked noodles. Serve with hard boiled and calamansi. Enjoy!

Filipino delicious meals from different generations