AMPALAYA CON CARNE Ingredients

300 grams beef sirloin, cut into thin strips 1 medium-sized bitter gourd(ampalaya), cut in half then removing the seeds and sliced crosswise 1/4 cup soy sauce 1 tablespoon cornstarch 1 tablespoon sugar 1 tablespooon oystersauce 3 cloves garlic, minced 1 onion, chopped 1 thumb-sized ginger, julienned 2 tablespoons olive oil salt and pepper to taste 1 tablespoon sesame oil(optional) Procedures: Part 1 1. In a bowl, combine beef, soy sauce, cornstarch, sesame oil, sugar, salt and pepper then marinate for an hour. 2. In a separate bowl, combine bitter gourd, 1/4 cup salt and enough water then soak for 15 minutes. Rinse, drain and set aside. Part 2 1. In a pan, heat oil then stir fry marinated beef for 5 minutes. Remove the beef from the pan and set aside. Part 3 1. In a same pan, saute garlic, onion and ginger. 2. Add bitter gourd, water and oyster sauce then simmer for 5 minutes or until tender. 3. Put back beef then season with salt and pepper to according to taste. 4. Turn off heat then serve with steamed rice.

CHICKEN ORANGE

Ingredients: 4 boneless chicken breast, cut into serving pieces Coating: 1 raw egg, beaten 1/4 teaspoon salt 1/4 teaspoon ground pepper 2 cups cornstarch cooking oil Sauce: 4 tablespoons orange juice 1 tablespoon grated orange zest 2 tablespoons soy sauce 1/4 cup vinegar 1 cup brown sugar 1 1/2 cup water 1/2 teaspoon grated fresh ginger 1/2 teaspoon garlic powder 2 teaspoons cornstarch(dissolve in 2 tablespoons water) orange slices, cut into small pieces Procedures: Part 1 1. In a bowl, combine the chicken, egg, salt, ground pepper and then cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes. Part 2 1. In a frying pan, heat cooking oil and deep fry chicken for about 7 minutes or until color turns to golden brown. Drain and set aside. Part 3 1. In a sauce pan, put-in the water, soy sauce, vinegar, grated orange zest and orange juice. Bring to boil. 2. Add the garlic, ginger and sugar the simmer for 5 minutes. 3. Add cornstarch mixture and simmer for another minute. 4. Add the chicken pieces and orange slices then simmer for 1-2 minutes or until the chicken is tender and the sauce thickens. 5. Adjust seasoning according to taste then transfer to serving bowl. Serve. CHICKEN ASPARAGUS

Ingredients: 500 grams chicken fillet, cut into serving pieces 1 bunch medium-sized fresh asparagus 1 tablespoon oyster sauce 3 cloves garlic, minced 1 onion, chopped 1/4 cup chicken broth 3 tablespoons cooking oil salt and pepper to taste Marinade: 1/4 cup soy sauce 1/4 cup oyster sauce 2 tablespoons brown sugar 1 teaspoon sesame oil Procedures: Part 1 1. In a bowl, combine chicken and marinade then stir together. Set aside for 30 minutes. 2. Cut asparagus into 2-3 inches then separate the asparagus spears. Set aside. Part 2 1. In a pan, heat oil then saute garlic and onion. 2. Add marinated chicken and stir cook until light brown. 3. Add chicken broth then simmer for 10 minutes or until chicken is tender. 4. Add oyster sauce then season with salt and pepper according to taste. 5. Add asparagus stalk and simmer for a minute. 6. Add asparagus spears and simmer for another minute. 7. Remove from heat then transfer to serving plate. Serve immediately.