Fried Pompano recipe

Ingredients

• 1 (2 lbs.) pompano fish, cleaned and innards and gills removed
• 1 tablespoon sea salt
• 1 1/2 cups cooking oil
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground black pepper
• 1 piece lemon, wedged

Cooking Procedure

1. Make diagonal incisions on both sides of the fish using a sharp knife. This will open the fish to absorb the seasonings.
2. Rub the salt all over the fish and then sprinkle both sides with ground black pepper. Let it stay for 10 to 15 minutes.
3. Heat the cooking oil in a pan.
4. Spread the flour in a plate and then dredge both sides of the fish. This helps avoid the oil to splatter because the flour will absorb the liquid.
5. When the oil becomes hot, fry one side of the fish in medium to high heat for about 8 to minutes or until the color turns golden brown and the texture becomes crisp.
6. Flip the fish gently to cook the other side. Fry it for about 7 to 8 minutes.
7. Remove the place from the pan while letting excess oil drip. Place it in a plate lined with paper towels so that the oil will be absorbed.
8. Serve with lemon wedges along with your favorite vegetable dish as a side.
9. Share and enjoy!

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 12 review(s)

Hoisin Glazed Salmon recipe

Ingredients

• 4 (6 oz) slices salmon fillet
• 4 tablespoons hoisin sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon Sriracha sauce
• 2 tablespoons low sodium soy sauce
• 2 teaspoons grated ginger
• 1 teaspoon garlic powder
• 1 tablespoon extra virgin olive oil

Cooking Procedure

1. Combine Hosin sauce, lemon juice, soy sauce, garlic powder, Sriracha sauce, ginger, and EV olive oil in a bowl. Stir until the mixture is well incorporated.
2. Arrange the salmon fillets inside a resealable freezer bag. Pour-in the mixture inside the bag. Make sure that the mixture coats the salmon.
3. Place the bag in a flat surface then gently push the air out of the bag and seal it. Refrigerate for 1 hour.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Grease a baking tray by spraying or spreading a small amount of cooking oil. Arrange the marinated salmon on the tray.Scoop the remaining marinade and pour it nover each salmon fillet.
6. Bake for about 28 to 32 minutes.
7. Remove from the oven. Let the temperature cool down.
8. Arrange in a serving plate along with your favorite salad side dish.
9. Serve. share and enjoy!

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 15 review(s)

Basil Beef Recipe

Ingredients

• 1 1/2 lbs. ground beef
• 10 pieces fresh basil leaves (holy basil)
• 2 1/2 tablespoons fish sauce
• 2 teaspoons chili flakes
• 2 tablespoons minced garlic
• 2 tablespoons brown sugar
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon ground black pepper

Watch the cooking video:

http://www.youtube.com/watch?v=N1E7d69O0p0

Cooking Procedure

1. Heat a frying pan.
2. Pour the oil in the frying pan.
3. When the oil becomes hot, sauté the garlic.
4. Add the chili flakes and then cook for 15 seconds.
5. Put-in the ground beef. Stir and brown for about 10 minutes.
6. Add the fish sauce and brown sugar. Stir. Simmer for 20 minutes while letting the excess liquid evaporate.
7. Put-in the basil leaves. Cook for 5 minutes.
8. Sprinkle the ground black pepper. Stir
9. Turn-off heat. Transfer to a serving plate. Add fried egg on top if desired.
10. Serve. Share and enjoy!

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Vegetable Spring Roll recipe

Ingredients

• 2 1/2 cups shredded cabbage
• 3/4 cups carrots, julienned
• 3 cups bean sprouts, cleaned
• 2 tablespoons chopped green onions
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon sesame oil
• 1 1/2 tablespoon soy sauce
• 1/3 teaspoon ground black pepper
• spring roll wrappers
• 1 egg, beaten
• 3 cups Cooking oil

Cooking Procedure

1. Heat a pan and then scoop about 1 to 1 1/2 tablespoons of cooking oil.
2. When the oil becomes hot, saute the garlic and ginger.
3. Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes.
4. Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes.
5. Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down.
6. Lay a piece of spring roll wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the other side until a cylindrical shape is formed. Seal the edge by brushing the beaten egg mixture in the end of the wrapper. Repeat this step until the veggie mixture is consumed.
7. Meanwhile, heat the cooking oil in a deep cooking pot.
8. When the oil becomes hot, put-in the spring rolls gently one at a time until the maximum capacity of the cooking pot is reached. For better results, try to limit the rolls by cooking around 5 to 6 pieces at a time.
9. Deep fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
10. Remove the fried spring rolls from the pot and place in a plate lined with paper towel.
11. Serve with your favorite spring roll dipping sauce.
12. Share and enjoy!

Number of servings (yield): 5

My rating 5 stars:  ★★★★★ 15 review(s)

Pork Tinola Recipe

Ingredients

• 2 lbs. pork butt, cubed
• 1 bunch fresh spinach, cleaned
• 2 medium chayote, wedged
• 2 thumbs ginger, julienned
• 1 medium yellow onion, sliced
• 5 cloves garlic, crushed
• 2 tablespoons fish sauce
• 32 oz. beef broth
• 4 cups rice washing
• 1/2 teaspoon ground black pepper
• 2 tablespoons cooking oil

Watch the cooking video:

http://www.youtube.com/watch?v=8TASwTS5ewg

Cooking Procedure

1. Heat the cooking oil in a deep cooking pot.
2. When the oil is hot, saute the garlic, ginger, and onion. Cook until the onion is soft.
3. Put-in the pork and then cook for 5 minutes or until it browns.
4. Add-in the ground black pepper. Stir.
5. Pour-in the beef broth. Let boil.
6. Pour 1 cup of rice washing. Allow the liquid to reboil. Cover and simmer for 45 to 60 minutes or until the pork becomes tender.
7. Add the chayote wedges. Cook for 5 minutes.
8. Pour the fish sauce and stir.
9. Add the spinach. Cover the cooking pot and then turn the heat-off. Let the residual heat cook the spinach.
10. Transfer to a serving bowl. Serve with white rice.
11. Share and enjoy!

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

Tangy Shrimp Tacos recipe

Ingredients

• 1 lb large shrimp, cleaned and shelled
• 2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 2 tablespoons lemon juice
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 cup guacamole
• 1 cup chopped cilantro
• 1 1/2 cups sour cream
• 1 cup diced fresh roma tomatoes
• Hot sauce (optional)
• 10 to 12 pieces flour tortilla
• 1 tablespoon cooking oil or cooking oil spray

Cooking Procedure

1. Pour the lemon juice over the shrimp. Let it stay for 10 minutes.
2. In a bowl, combine the cumin, chili powder, ground black pepper, garlic powder, and salt. Mix well.
3. Combine the spice mixture and shrimp. Gently toss to coat and then let it stay for 30 minutes.
4. Heat a non stick frying pan. Apply a little cooking oil spray.
5. Once the pan is hot, put enough shrimp in the pan and then cook each side in medium to high heat for 3 to 4 minutes. Note: do not overcook the shrimp.
6. Remove the shrimp and place in a clean plate.
7. Meanwhile, heat a grill pan. Warm the flour tortillas by placing it on the grill pan for 40 seconds.
8. Place the warm tortilla in a plate and then start to assemble the shrimp tacos. You can start by arranging the cubed tomatoes and chopped cilantro followed by the shrimp. Add some guacamole and top with sour cream. you can even add hot sauce if you want.

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 15 review(s)

Squid Ball Chop Suey

Ingredients

• 1 medium head cabbage, chopped
• 12 to 15 pieces squid balls
• 2 cups snow peas
• 2 tablespoons oyster sauce
• 1 large carrot, sliced crosswise
• 1 red bell pepper, sliced
• 1 yellow bell pepper sliced
• 2 cups cauliflower
• 1/4 lb chicken liver
• 10 pieces boiled quail eggs
• 1 cup chicken broth
• 1 teaspoon mined garlic
• 1 medium yellow onion, sliced
• salt and ground black pepper to taste
• 2 tablespoons cooking oil

Watch the cooking video:

http://www.youtube.com/watch?v=DR3w4FNiVac

Cooking Procedure

1. Heat the oil in a pan.
2. Once the oil is hot, saute the garlic and onion.
3. Add the chicken liver. Cook for 3 to 5 minutes.
4. Add the oyster sauce and chicken broth. Stir and let boil.
5. Put-in the squid balls. Cover and simmer for 10 to 12 minutes.
6. Increase the heat to medium. Sprinkle some ground black pepper. Stir.
7. Add the carrots and cauliflower. Cook for 3 minutes.
8. Add the snow peas and bell peppers. Toss.
9. Put-in the cabbage. Cover and steam the vegetables for 3 to 5 minutes.
10. Remove the cover. Gently stir the ingredients and add the quail eggs.
11. Add salt to taste.
12. Transfer to a serving plate. Serve.
13. Share and enjoy!

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 12 review(s)

Honey and Balsamic Glazed Mahi-mahi

Ingredients

• 4 (5 oz.) mahi-mahi fillets
• 1/2 cup honey
• 1/4 cup balsamic vinegar
• 1/2 teaspoon mustard powder
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon sea salt
• Melted butter, for brushing salmon

Cooking Procedure

1. Combine the mustard powder, salt, and ground black pepper in a bowl. Mix well and set aside.
2. Microwave the honey for 15 to 20 seconds and then mix with balsamic vinager. Stir to mix.
3. Rub the salt, pepper, and mustard mixture all over each mahi-mahi fillet.
4. Brush the top with the honey and balsamic vinager mixture.
5. Heat the grill and then grill each side of the fish in medium heat for 5 to 6 minutes while basting with the honey mixture.
6. Tranfer to a serving plate.
7. Serve with brown rice and steamed asparagus.
8. Share and enjoy!

Number of servings (yield): 4

My rating 5 stars: ★★★★★ 8 review(s)

Kilawing Puso ng Saging

Ingredients

• 2 to 3 cups chopped banana blossoms
• 1 tablespoon minced garlic
• 1 medium yellow onion, sliced
• 6 tablespoons cane vinegar
• 3 pieces long green chili pepper, sliced
• 2 tablespoons fish sauce
• 1/4 teaspoon ground black pepper
• 3/4 cup vegetable broth
• Brine: 6 cups of water combined with 5 tablespoons salt
• 2 tablespoons cooking oil

Watch the cooking video:

http://www.youtube.com/watch?v=5Y6UZ6bv3R8

Cooking Procedure

1. Soak the chopped banana blossoms in the bowl with brine for 15 to 20 minutes. After soaking, squeeze tightly to release the sap from the banana blossoms. Place in a colander to drain the water. Set aside.
2. Heat the cooking oil in a pan.
3. Saute the garlic and onion.
4. Add the banana blossoms. Cook for 5 minutes.
5. Pour-in the fish sauce and vegetable broth, Stir and let boil.
6. Pour-in the vinegar. Allow to re-boil, cover, and simmer for 10 to 15 minutes.
7. Add the green chili and ground black pepper.Stir and continue to cook for 5 minutes.
8. Turn-off the heat and transfer to a serving plate.
9. Serve. Share and enjoy!

Number of servings (yield): 3

My rating 5 stars: ★★★★★ 7 review(s)

Pork Kaldereta Recipe

Ingredients

• 2 lbs. Pork, cubd
• 1 (15 oz.) can tomato sauce
• ¾ cup green olives
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 2 medium baking potatoes, cut into large cubes
• 1 medium yellow onion, sliced
• 2 teaspoons minced garlic
• 32 oz. beef broth
• ½ cup liver spread
• 3 tablespoons cooking oil
• Salt and pepper to taste

Watch the cooking video:

http://www.youtube.com/watch?v=wcCkzvApxkA

Cooking Procedure

1. Heat the oil in a cooking pot.
2. Once the oil is hot, saute the garlic and onion.
3. Add the pork. Stir and cook for for 5 minutes or until the color turns light to medium brown.
4. Pour-in the tomato sauce and beef broth. Let boil. Cover and simmer for 60 minutes.
5. Add the liver spread. Stir and cook for 3 minutes.
6. Put-in the carrots and potatoes. Cover and cook for 8 to 10 minutes.
7. Add the olives and bell peppers. Cook covered for 8 minutes.
8. Add salt and pepper to taste.
9. Turn-off the heat. Transfer to a serving plate.
10. Serve. Share and enjoy!

Number of servings (yield): 5

My rating 5 stars:  ★★★★★ 27 review(s)

Asian Grilled Chicken and Corn

Ingredients

• 4 chicken leg quarters
• 1/2 cup soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 teaspoon brown sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• Rind of 1 lemon
• 4 pieces sweet corn
• 1/4 cup butter, melted

Cooking Procedure

1. Combine the soy sauce, sesame oil, grated ginger, lemon rind, sugar, ground black pepper, and salt in a bowl. Mix well.
2. Arrange the chicken leg quarters in a resealable plastic bag. Pour-in the soy sauce mixture. Let the air out of the bag and seal. Marinate for at least 6 hours.
3. Heat-up the grill. Grill one side in low heat for 15 minutes. Flip the chicken. Baste using the leftover marinade. Continue to grill the other side for another 15 minutes. You can also grill the corn at this time and brush it with butter.
4. Increase the heat to medium. Flip the chicken once more and then grill each side for 5 to 8 minutes while basting. Use a meat thermometer to ensure that the chicken is cooked. You know that its done if the internal temp reaches 165F.
5. Remove the chicken and corn from the grill. Transfer to a serving plate.
6. Serve. Share and enjoy!

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 12 review(s)

Bok Choy Adobo Recipe

Ingredients

• 1 lb. bok choy, chopped
• 1 head garlic, crushed
• 3 tablespoons soy sauce
• 2 tablespoons white vinegar
• 1/2 teaspoon granulated white sugar
• 3 pieces dried bay leaves
• salt and pepper to taste
• 2 tablespoons cooking oil

Cooking Procedure

1. Heat the cooking oil in a frying pan.
2. Once the oil becomes hot, put-in the crushed garlic and dried bay leaves. Cook until the garlic turns light to medium brown.
3. Remove half of the garlic and then set them aside.
4. Add the chopped bok choy. Stir and cook for 3 minutes.
5. Pour-in the soy sauce and vinagar. Let boil. Stir, cover, and simmer for 5 to 8 minutes.
6. Add salt (if needed), pepper, and sugar.Stir and then cook for another minute more.
7. Tranfer to a serving plate. Top with fried garlic.
8. Serve. Share and enjoy!

Number of servings (yield): 3

My rating 5 stars:  ★★★★★ 8 review(s)

Braised Collard Greens Recipe

Ingredients

• 3 lbs fresh collard greens, stems removed and chopped
• ½ lb. Turkey bacon. Chopped
• 1 medium yellow onion, sliced
• 2 teaspoons minced garlic
• 2 tablespoons molasses
• 4 tablespoons cane or white vinegar
• 2 cups chicken broth
• 1 1/2 cups water
• 1 1/4 teaspoon salt
• 1/2 teaspoon ground back pepper
• 2 tablespoons cooking oil

Cooking Procedure

1. Heat the oil in a wide casserole.
2. When the oil is hot, add the turkey bacon. Cook for 1 minute.
3. Put-in the garlic and onion. Continue to cook until the onion becomes soft.
4. Pour-in the chicken broth and water. Let boil.
5. Add the molasses, vinegar, salt, and ground black pepper. Stir.
6. Gradually add the collard greens while pushing down with a spoon. Cover and simmer for 80 minutes or until the greens are tender. Make sure to stir every 15 minutes. Note: add water as necessary.
7. Remove the cover to let the excess liquid evaporate.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 15 review(s)

Tuna and Zucchini Omelet Recipe

Ingredients

• 2 (5 oz.) cans tuna, drained
• 1 medium zucchini, sliced
• 1 medium red onion, sliced
• 5 eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons cooking oil

Cooking Procedure

1. Preheat the oven to broil (510F).
2. Combine salt, pepper, and beaten eggs in a bowl. Mix well and then set aside.
3. Heat an oven-safe frying pan or skillet in a stove top. Pour-in the cooking oil.
4. Once the oil becomes hot, saute the onion and zucchini for 2 to 3 minutes.
5. Add the tuna. Cook for 2 minutes.
6. Pour-in the beaten eggs. Gradually stir to distribute the ingredients. Cook in low to medium heat for 4 to 6 minutes.
7. Turn off heat from the stove top and then place the pan inside the oven. Broil for 5 to 7 minutes or until the top part of the omelet is done.
8. Serve for breakfast.
9. Share and enjoy!

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 27 review(s)

Asian Chicken Vermicelli Soup

Ingredients

• 3 oz. Vermicelli noodles
• 1 lb. Ground chicken
• 1 small yellow onion, minced
• 1 teaspoon minced garlic
• 1/2 cup chopped scallions
• 4 cups chicken broth
• 3/4 cups water
• 2 tablespoons toasted garlic
• 2 tablespoons cooking oil
• Salt and pepper to taste

Cooking Procedure

1. Heat the cooking oil in a casserole or soup pot.
2. Once the oil is hot, saute the garlic and onion until the onion is soft.
3. Add the ground chicken. Cook for 5 minutes while stirring once in a while.
4. Pour-in the chicken broth and water. Let boil and simmer for 45 minutes.
5. Add the vermicelli noodles. Stir and cook for 5minutes.
6. Add salt and pepper. Stir.
7. Pit-in the chopped scallions. Turn the heat off and then cover the pot for 3 minutes.
8. Transfer the soup to a serving bowl. Top with toasted garlic.
9. Serve. Share and enjoy!

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 15 review(s)

Jollibee Style Spaghetti Recipe

Ingredients

• 2 lbs. Spaghetti pasta
• 3 (15 oz.) can tomato sauce
• 1/2 cup tomato paste
• 1 lb. minced ham
• 1 1/2 lbs. ground pork
• 6 to 8 pieces red hotdogs, sliced diagonally
• 1/2 cup granulated white sugar
• 1 medium yellow onion, minced
• 2 teaspoons minced garlic
• 2 cups beef broth
• 1 cup shredded Velveeta cheese
• 2 tablespoons cooking oil
• Salt and pepper to taste

Watch the cooking video:

http://www.youtube.com/watch?v=XcJ96kgt9xI

Cooking Procedure

1. Cook the spaghetti pasta according to the package instructions. Drain and set aside.
2. Heat the oil in a cooking pot.
3. Saute the garlic and onion.
4. Add the ham. Cook for 3 minutes.
5. Put-in the ground pork. Cook for 3 to 5 minutes.
6. Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes.
7. Add the hotdogs and tomato paste. Stir and cook for 10 minutes or until the sauce thickens.
8. Put-in the sugar, salt, and pepper. Stir until the ingredients are well incorporated.
9. Arrange the spaghetti pasta in an individual plate. Pour the meat sauce over the pasta and top with cheese.
10. Serve. Share and enjoy!

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 31 review(s)

Fried Battered Whiting Recipe

Ingredients

• 2 lbs. whiting fillet, thawed
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 8 tablespoons fresh or evaporated milk
• 1/2 cup water
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups cooking oil

Cooking Procedure

1. Prepare the batter by combining the flour, garlic powder, milk, water, salt, and ground black pepper in a bowl. Whisk until well incorporated.
2. Heat the cooking oil in a deep pan or cooking pot.
3. Dip the fish fillets in the batter. Make sure that the entire fillet is coated.
4. Deep fry in medium heat until the color turns golden brown (about 5 to 7 minutes).
5. Remove the fish from the fryer. Transfer to a serving plate.
6. Serve with Braised Collard Greens.
7. Share and enjoy!

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 7 review(s)

Sauteed Tuna Flakes Recipe

Ingredients

• 2 (5 oz. cans) Tuna, drained
• 1 medium red onion, sliced
• 1/2 cup French’s fried onion
• 1/2 teaspoon dried parsley flakes
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1 tablespoon cooking oil

Cooking Procedure

1. Heat the oil in a pan.
2. Saute the onion until it becomes soft.
3. Put-in the tuna. Cook for 3 minutes in medium heat.
4. Add the lemon juice, salt, and pepper. Cook for an additional 3 to 5 minutes.
5. Transfer to a serving plate. top with French fried onions and dried parsley flakes.
6. Serve. Share and enjoy!

Number of servings (yield): 3

My rating 5 stars:  ★★★★★ 11 review(s)

Bean Sprout Chicken Recipe

Ingredients

• 1 lb. boneless chicken breast, sliced into thin pieces
• 3 cups mung bean sprouts, washed
• 3/4 cups scallions, cut in 1 inch length
• 1 small yellow onion, sliced
• 1 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1 teaspoon sesame oil
• 3 tablespoons cooking wine
• 1 teaspoon toasted sesame seeds
• 3 tablespoons light soy sauce
• 1/2 teaspoon granulated white sugar
• Salt and pepper to taste
• 2 tablespoons cooking oil

Cooking Procedure

1. Heat the cooking oil in a pan.
2. Saute the garlic, ginger, and onion.
3. Add the sliced chicken breast. Cook for 5 minutes in medium heat.
4. Add the soy sauce, cooking wine, and sesame oil. Stir. Cook for 2 minutes.
5. Put-in the mung bean sprouts. Cook for 3 to 5 minutes.
6. Add the scallions, sugar, salt, and ground black pepper.Stir and continue to cook for 2 to 3 minutes.
7. Transfer to a serving plate. Top with toasted sesame seeds.
8. Serve.Share and enjoy!

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 18 review(s)

Ginataang Pusit Recipe

Ingredients

• 1 1/2 lbs. small to medium squid, cleaned
• 2 cups coconut milk
• 1 1/2 cups malunggay leaves
• 4 pieces long green chili pepper
• 1 medium yellow onion, diced
• 1 teaspoon minced garlic
• 2 tablespoons fish sauce
• 1/4 teaspoon ground black pepper
• 2 tablespoons cooking oil

Watch the cooking video:

http://www.youtube.com/watch?v=0DdiO5OMsCY

Cooking Procedure

1. Heat the cooking oil in a cooking pan.
2. Saute the garlic and onion until the onion becomes soft.
3. Put-in the squid. Cook for 1 minute. Remove the squid, place in a clean plate, and set aside.
4. Pour-in the coconut milk. Let boil.
5. Add the fish sauce and green chili pepper. Simmer uncovered for 12 to 18 minutes or until the coconut milk becomes thick.
6. Put the squid back in the pan. Add the malunggay leaves. Stir and cook for 5 minutes.
7. Add the ground black pepper. Stir.
8. Transfer to a serving plate.
9. Serve with rice. Share and enjoy!

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 37 review(s)