1 tbsp Dona Elena olive oil

10 strips of chicken breast fillet

Cornstarch

2 pcs bell pepper

1 big pc white onion 

1/2 cup Jolly P&S mushroom 

2 tbsp Dona Elena black olives

1 cup Dona Elena diced tomato

salt and pepper to taste

1.  Sprinkle the strips of chicken breast fillet with salt and peppr, coat with cornstarch and fry until brown

2.  Sautee half of the onion, half of the bell pepper, mushroom, then pour in the diced tomato

3.  Put back the fried chicken strips and black olives, salt and pepper to taste.

4.  Simmer.

5.  Serve on top of baked rice or white rice.

1 pack - 8 oz cream cheese

2 packs - 200 gms Graham cracker crushed

1 pack - 200 g baking butter (melted)

1/2 cup - brown sugar

1 can - 21 oz Comstock or Wilderness Blueberry, Red Ruby Cherry, Strawberry depending on the flavor you like but this serving can accommodate three cans

100 g cheddar cheese (grated)

1 pack 250 ml all purpose cream

Preparation:

1.  Mix crushed cracker, melted butter, sugar and place in a 9' round pie pan.  Place in freezer for an hour.

2.  Mix the cream cheese, all purpose cream and grated cheese.  Mix well.

3.  Place the cheese mixture on top of the preapred crumb.  Spread evenly.

4.  Top with the Comstock or Wilderness Blueberry, Red Ruby Cherry or Strawberry.

5.  Freeze for an hour or so.

6.  Enjoy with coffee or tea. 

Ingredients:

10 pcs tuyo

5 pcs dried bisugo

1/2 cup Dona Elena Olive Oil

1/2 cup Cane Vinegar

garlic (minced)

chilli

bottle container

1.  Remove head and tail of dried fish and fry

2.  Remove scales

3.  In a bottle container put in the oil, vinegar, garlic and chilli and the prepared dried fish

4.  Let all ingredients set, preferably a week, turning the bottle upside down to allow the oil and vinegar to mix well.

Enjoy with hot rice and egg. 

Ingredients:

1 pata unahan

5 cups water

salt

peppercorn

1 onion

ginger

3 bay leaves

1/2 cup brown sugar

1 Goodlife 210 ml oyster sauce

1 tsp cornstarch

1.  Boil pata in 5 cups water, onion, ginger, bay leaves, salt and peppercorn until water is reduced to 1 cup

2.  When pata is tender put in sugar and oyster sauce

3.  Add cornstarch if you want the sauce to be thicker

that's it, enjoy!