Tuna Corn Soup
Topic: Soup
Here's another version of corn soup.

Ingredients:
1 small can, tuna flakes in oil
1 can 8.25 oz cream-style corn
4 cups fish broth/water
1 tbsp. cornstarch dissolved in 2 tbsp. water
1 egg, beaten
1 small size onion, minced
2 cloves garlic, minced
1/2 tsp. ginger powder
2 tbsp. melted butter
1 tsp. sugar
1 tsp. fish sauce
salt and pepper to taste

Directions:
1. Heat butter in a pan, saute garlic and onion, then add tuna, stir.
2. Add broth/water, corn, ginger powder, fish sauce and sugar. Bring to a boil over a medium heat, stirring occasionally.
3. Add in the cornstarch mixture, stir.
4. Continue cooking, uncovered for 3 minutes.
5. Stir the beaten egg into soup. Reduce heat and stir for 1-2 minutes, season with salt and pepper.
6. Off the heat and transfer to a soup bowl.

See also Chicken Corn Soup

Spicy Chicken Necks
Topic: Appetizers
Surprise? Traditionally, chicken necks were used only to make stocks or added for stewing vegetables but in our home, we cooked it this way, or adobo, sometimes we also grill it and served it as our appetizer or side dish. It was really delicious, try it!

Ingredients:
250 g chicken necks, cut into 1.5 inches length
1 onion, sliced into rings
2 tbsp. soy sauce
1 tsp. sugar
pepper to taste
3 tbsp. cooking oil

Marinade:
3 tbsp. Italian Style Dressing
1 tbsp. vinegar
1 tbsp. soy sauce
1/3 tsp. garlic powder
1/3 tsp. ginger powder

Directions:
1. Marinate chicken for 15 minutes, drain and reserve marinade.
2. Fry the chickens in hot oil until brown, add spy sauce, sugar, pepper and the reserved marinade. Cook until the chicken are done.
3. Add the onions, stir for a minute. Turn off heat and serve.

Eggplant with Egg
Topic: Vegetables
Eggplant with egg was very common in our home served as a side dish but when I made it last night, I remembered that my sister Jong was not an eggplant eater, so I added zucchini and mushrooms for her.

Ingredients:
1 eggplant (large variety), sliced thinly
1 medium zucchini, sliced
1/2 cup mushrooms, sliced
1 onion, sliced thinly
2 cloves garlic, crushed
1 bell pepper, strips
1 egg, beaten
1/2 cup chicken broth
1 tbsp. fish sauce
1 tsp. sugar
2 tbsp. cooking oil
salt and pepper to taste

Directions:
1. Heat oil in pan, saute garlic and onions. Add eggplant and zucchini, stir to mix well with the onions.
2. Add broth, fish sauce, sugar, salt and pepper. Simmer until liquids are reduced, then add mushrooms and bell pepper. Cook until all vegetables are done.
3. Stir in the beaten egg, stir and mix well until done. Serve.

Stir Fried Shrimps in Ginger
Topic: Shrimps
One of our favorite dish at home, anything stir-fried!

Ingredients:
350 g medium shrimps, shelled and devienned
1 small carrot, sliced
2/3 cup black fungus,soaked in water and sliced
1/3 cup ginger strips
1 onion, quartered
3 cloves garlic, minced
2 tbsp. oyster sauce
1/2 tsp. black pepper powder
some slices of green and red capsicum
2 tbsp. cooking oil

Directions:
1. Heat oil in a pan, saute garlic, then add shrimps, ginger and black fungus. Stir fry until shrimps change its color.
2. Stir in the carrots, capsicums and onions.
3. Add oyster sauce and black pepper powder. Cook until the vegetables are done. Serve.

Sotanghon Soup
Topic: Soup
This soup was product of being desperate-for-what-to-cook last night. My husband said he want some soup for our sohoor meal as a side dish for the chicken and the fishes I fried, I didn't know what to cook since its almost time for meal already, so I have to think fastly, I want to make Chicken Corn Soup but I must have to thaw the chicken first, so that's not a solution. Fortunately, I saw few shrimps in the fridge, so that was easy to thaw, then an idea came to mind, this is what I made:

Ingredients:
1 cup shrimps,shelled and deviened leaving the tails on
100 g sotanghon noodles
1 small carrot, julienned
1 stalk celery, diced
1/2 cup mushroom
1 onion, minced
1 tomato, quartered
1 thumb-sized ginger, crushed
2 cloves garlic, crushed
2 tbsp. butter, melted
4 cups broth/water
2 tbsp fish sauce
salt and pepper to taste
chopped green onions for garnish

Directions:
1. Heat butter in a pot, saute garlic and onions, thed add ginger and tomatoes.
2. Stir in the shrimps, add broth, then season woth salt and pepper. Bring to a boil. Simmer for 2 minutes.
3. Add carrots, mushrooms, celery and fish sauce. Simmer until the vegetables are done.
4. Add sotanghon noodles, cook for 1 minute. Remove from heat, garsnish and serve while hot.