Yield: 4 servings

300 grams    chicken breast fillet, diced
  45 ml        Good life Oyster sauce
  30 ml        Good life Sesame oil
  30 grams    Sugar
120 ml        Water
  15 ml        Doña Elena Pure Olive oil
  15 grams    Ginger, minced
  15 grams    Garlic, minced
  30 grams    Onions, minced
200 grams    Good life Pancit canton
    5 grams    Spring onions, chopped
        Doña Elena Pure olive oil – for frying noodles


1.Marinate chicken in Oyster sauce, Olive oil, Sesame oil and sugar for 30 minutes and drain. Set aside marinade.
2.Sauté ginger, onions and garlic in 30 ml pure olive oil and add marinated chicken.
3.Add marinade when chicken is cooked and simmer for 10 minutes.
4.Cook noodles separately in chicken stock and drain.
5.Deep-fry noodles in pure olive oil and drain in paper towel.

Ingredients:
Dory Breading:
½ Kg        cream dory fillets, cleaned and cut in half
to taste                salt and pepper
2 tsp                    Spanish paprika
½ tsp                   dried basil leaves
1 cup                   all purpose flour mixed with
½ cup                  Jolly Fresh Milk
½ pack                 Good Life Bread Crumbs
1 cup         Dona Elena Pure Olive Oil (for deep frying)
 
Ratatouille Sauce and Noodles:
2 tbsp            chopped garlic
2 tbsp                  Dona Elena Pure Olive Oil
4 strips                 Dona Elena Anchovies (add at least 1 tbsp of the oil)
½ cup                  red onions, cut into cubes
1 can                    Jolly Button Mushrooms Pieces and Stems
1 tbsp                  tomato paste
½ cup                  red wine
2 cups                  cubed eggplant, deep fried
1 cup                   ripe tomatoes, skinned and seeded, cut into cubes
¼ cup                 Dona Elena Black Olives, cut into small rings
2 cups                  spaghetti sauce
1 cup                   chicken stock
½ tbsp                 ground oregano
½ tbsp                dried thyme
½ tbsp                dried basil
to taste                ground black pepper
to taste                sugar
½ pack                 cooked Good Life Egg Noodles
garnish                 chopped parsley, grated parmesan cheese

Procedure:
1.                  Preheat a pan with the Dona Elena Pure Olive Oil for deep frying.
2.                  In a bowl, mix the Spanish paprika, dried basil, salt and pepper then rub some to the dory fillets. Dip onto the milk and flour mixture then dredge with the Good Life Bread Crumbs. Deep fry until golden brown in color and dry with some paper tissue. Set aside
3.                  Preheat another pan and sauté the chopped garlic with the Dona Elena Pure Olive Oil, cook until white in color. Toss in the Dona Elena Anchovies with some of its oil. Add the red onions, Jolly Button Mushrooms and tomato paste. Deglaze with red wine. Toss in the chopped tomatoes, Dona Elena Black Olives.  Simmer with the spaghetti sauce and chicken stock. Season with the dried herbs and sugar. If sauce is too thick, you may thicken it with some chicken stock.
4.                  To plate, slightly toss the deep fried dory onto the sauce, then set aside. Get a bowl and mix some noodles and the sauce transfer to a plate top with the dory, some of the sauce. Garnish with some chopped parsley and grated parmesan cheese.                
 

Instead of buying sandwich spreads at the supermarket – which are filled with artificial preservatives and other synthetic additives that are harmful to health in the long run – why not make them yourself? This three olive spread is the perfect addition to sandwiches or dip for crackers and bread sticks.

Ingredients:

1 pc        garlic cloves, chopped
1 ¾ c        olives ( black, green, green with pimiento)
1 pc        anchovy fillet
2 T        capers
¼ tsp        dried thyme leaves
3 T        lemon juice
6 T        olive oil
To taste    salt and pepper

Procedure:

Combine garlic, olives, anchovies, thyme and lemon juice in a blender or food processor.  You can also use a mortar and pestle or chop all the ingredients finely.
Slowly add the olive oil while pulsing the mixture until a paste is formed.
Season with salt and pepper.
Place in an airtight container until ready to use.  You can spread this on crackers or crusty bread when the need arises.

The beauty of pasta dishes is that they are devastatingly simple to prepare, rich in flavor, and absolutely filling.  Even if you don’t know your way around the kitchen very well, you can easily make this anchovy and caper pasta for dinner or other special occasions.

Yield:     3-4 Persons

Ingredients:

¼ c        olive oil
10 pcc        garlic cloves, peeled
1 T        chili flakes, dried
20 pcs        anchovy fillets
2 c        cherry tomatoes, cut in half
¼ c        capers, drained
To taste    salt and pepper
250 g        penne pasta
For garnish    parsley, chopped

Procedure:

1. Heat the olive oil in a small pot.  Add the garlic and chilies.
2. Cook the garlic until it becomes soft and golden brown.
3. Add the anchovies and stir until the fillets break down.
4. Add the cherry tomatoes and capers and cook until tender about 5 minutes.
5. Season with salt and pepper to taste.
6. Mix the sauce with the pasta and add a little pasta water if pasta is too dry.
7. Garnish with chopped parsley and parmesan cheese.

The sardine sandwich takes less than fifteen minutes to prepare and tastes as divine as those served in restaurants.  Perfect for lunchtime meals or for small intimate merienda parties.

Yield:    3 persons

Ingredients:

1 pc         French baguette
               Olive oil (for drizzling)
1 bottle    Spanish sardines in olive oil, bones removed
¼ c         cream cheese
1 T          sour cream
1 T          lemon juice
2 stalks    fresh dill
To taste   salt and pepper
1 pc         baguio tomato, sliced
1 pc         white onion, sliced into rings
1 bunch    romaine lettuce

Procedure:

1. Drizzle the French bread with olive oil.  Place in oven toaster until crisp and golden.
2. Mix the cream cheese, sour cream, lemon juice and dill in a bowl.  Season with salt and pepper.
3. Spread the cream cheese mixture on the inside portion of the baguette.
4. Place the lettuce, tomatoes and onions on the bottom portion of the baguette.
5. Arrange the slices if sardines on top of the vegetables.
6. Cover with the top portion of the baguette.
7. Serve.

Ingredients:

2 Tbsp    Dona Elena Pure Olive Oil
½ kl        beef cubes
1 can    Jolly Cream of Mushroom
2 cups    water
1 pc        white onions, quartered
1 pc        bay leaf
1 pc        carrot, cut into cubes
2 pcs    potatoes, quartered
1 cup    broccoli flowers
To taste    salt and pepper

Procedure:

1. Season the beef with salt and pepper.
2. Heat the oil in a pan and brown the beef on all sides.
3. Add mushroom soup, water and bay leaf and let boil.
4. Simmer and cook the beef in a low heat until tender.
5. Add the vegetables. Add salt and pepper to taste.
6. Serve with rice.

Ingredients:

2 pcs    cooked sweet ham, sliced into 4 pcs
4 strips    cheddar cheese
Lumpia wrapper
Dona Elena Pure Olive oil (for deep frying)

Procedure:

1. Place the lumpia wrapper on a flat surface.
2. Put the sliced ham in the middle of  lumpia wrapper and place the cheese strip in the middle of the ham.
   
3. Roll the lumpia wrapper.
   
4. Deep fry in olive oil.

Ingredients:

2 pcs    mini baguettes
¼ cup     Dona Elena Extra Virgin Olive Oil
1 cup     pizza sauce
1 Tbsp    Italian seasoning
1 ½ cup     Mozzarella cheese, grated
1 cup     Jolly Pieces and Stems Mushrooms
100g     salami/ ham/ pepperoni
½ cup    pineapple tidbits
¼         garlic, minced
¼ cup    white onions, diced
¼ cup    green bell pepper, chopped

Procedure:

1. Preheat oven to 350° F (175° C).
   
2. Slice baguette lengthwise.
   
3. Drizzle each sliced baguette with olive oil.
   
4. Spread pizza sauce over the baguette.
   
5. Sprinkle with Italian seasoning.
   
6. Top with desired toppings.
   
7. Sprinkle mozzarella cheese on top.
   
8. Bake in oven until cheese melts and baguette is crisp, about 10 to 15 minutes or toast or broil in a toaster oven.

Ingredients:

¼ cup red wine vinegar
1 Tbsp sugar
2 Tbsp **Dona Elena Extra Olive Oil
1 pc cabbage, shredded
2 pcs carrots, grated
To taste salt and pepper

Procedure:

1. Mix vinegar and sugar with a whisk until sugar is dissolved.
2. Slowly add the olive oil and whisk well.
3. Add the cabbage and carrots to the dressing.
4. Toss well.
5. Season with salt and pepper to taste.
6. Ready to serve.

Ingredients:

1/3 cup  **Dona Elena Extra Virgin olive oil
1 Tbsp finely chopped garlic
2 cans  minced clams
1 Tbsp finely chopped parsley
pinch  red pepper flakes
to taste salt
1/3 cup Dona Elena White Wine
2 Tbsp butter
Parmesan cheese, grated
Freshly ground black pepper
Spaghetti noodles or angel hair noodles

Procedure:

1. Heat the olive oil in a pan.
2. Sauté the garlic then stir in parsley and red pepper flakes. Do not brown the garlic.
3. Slowly stir in liquid from the clams. Cover and cook over low heat for 4 minutes.
4. Add clams and white wine and let simmer for about 1 minute.
5. Add freshly cooked pasta to the sauce and toss well.
6. Add butter, and season with salt and pepper to taste.
7. Sprinkle with parmesan cheese and freshly chopped parsley. Ready to serve.

Ingredients:

½ cup Onion, minced
2 Tbsp Fresh lemon juice
2 Tbsp Good Life Sesame oil
½ cup **Dona Elena Pure Olive Oil
2 Tbsp  Soy sauce
3 cloves  garlic, chopped
5 g  grated fresh ginger
2 Tbso Honey
1 Tbsp Chopped fresh parsley,
To taste salt and pepper

Procedure:

1. Mix all the ingredients well and store in an airtight container.
2. Keep in the refrigerator and may be used as a marinade with any preferred meat for grilling (pork,chicken or seafood). 

Ingredients:

½ c  **Dona Elena Pure Olive oil
2 T  Fresh lime juice
1 T  Minced garlic
1 T  Freshly chopped oregano
1 tsp Crushed peppercorns
To taste salt

Procedure:

1. Mix all the ingredients well and store in an airtight container.
2. Keep in the refrigerator and may be used as a marinade for grilled steak or grilled chicken.

Ingredients:

½ cup Finely chopped onion
1 cup **Dona Elena Pure Olive oil
½ c up Honey
¼ c up Tomato ketchup
¼ c up Soy sauce
¼ c up French mustard

Procedure:

1. Mix all the ingredients well and store in an airtight container.
2. Keep in the refrigerator and may be used as a marinade with any preferred meat for grilling (pork,chicken or seafood).

INGREDIENTS:

Tikoy, sliced into strips
Lumpia wrapper
Brown sugar
Olive oil, for deep frying

PROCEDURE:

1. Cut the tikoy in strips.

2. Sprinkle with brown sugar.

3. Wrap in lumpia wrapper.

4. Deep fry in olive oil until wrapper turns golden brown.

5. Drain in paper towels.

6. You can serve this ala mode or with chocolate sauce and/ or fruit jam.

INGREDIENTS:

4 T olive oil
1 pc red onion, medium, sliced
2 T garlic, minced
100 g pork liempo, cut into strips
100 g chicken breast, cut into strips
2 pcs Chinese chorizo
100 g shrimps, peeled and deveined
5 pcs shiitake mushrooms, sliced
1 pc carrot, sliced
2 cups snow peas (sitsaro)
1 pc cauliflower
2 cups cabbage, sliced
4 T oyster sauce
2 T sesame oil
250 g pancit canton noodles

To taste salt and pepper

PROCEDURE:

1. Heat the olive oil and sauté the onions and garlic.

2. Add the pork strips, chicken strips, Chinese chorizo, and shrimps and sauté until tender. Add 2 T of the oyster sauce and toss the meats well in the sauce. Remove from heat and set aside.

3. Add the vegetables and sauté until tender. Add the remaining 2 T of oyster sauce then toss the vegetables in the sauce. Remove from wok and set aside.

4. Add the chicken broth add the noodles and let simmer until noodles are tender and some of the stock is absorbed.

5. Put back the other ingredients in the wok and toss with the noodles.

6. Season with sesame oil, salt and pepper.

INGREDIENTS:

1½ K pork leg (chopped)
1 head garlic (minced)
3 T soy sauce 2 T oyster sauce
1 T rice wine
1 T patis
1 tsp sesame oil
1 c pork or beef stock
2 T cornstarch in 4 tablespoons water
1 T olive oil
1 T garlic
1 T oyster sauce
4 pcs lettuce leaves (sliced)
6 pcs Shiitake mushrooms (whole)

PROCEDURE:

1. In a pot, boil pork leg until tender and keep stock.

2. Baste pork leg with soy sauce and brown in oil.

3. In another casserole, boil water and put in pork legs to take out oil.

4. Take out pork legs and discard water, take bones out and discard.

5. In a baking dish, arrange pork.

6. In a bowl, mix oyster sauce, rice wine, fish sauce, cornstarch diluted in water, and sesame oil and soy sauce.

7. Pour in mixture to pork leg.

8. Steam pork leg for an hour or until cooked.

9. Saute lettuce and shiitake mushrooms in olive oil, garlic and oyster sauce until tender then make a bed for the Pata Tim.