Mamay Rado

06/09/2026

The stew that shows up at every fiesta table for a reason. Beef Kaldereta simmers tender beef, potatoes, carrots, and bell peppers in a rich tomato sauce rounded out with liver spread and a little cheese, giving it a depth of flavor that makes it feel like a celebration dish even on an ordinary night. It's hearty, a little indulgent, and always disappears fast.

Serves 6, Total time 1 hour 30 minutes

INGREDIENTS
2 lbs beef chuck, cubed
1 cup tomato sauce
2 tbsp liver spread
1 red bell pepper, sliced
1 green bell pepper, sliced
2 carrots, sliced
2 potatoes, cubed
1 onion, chopped
4 cloves garlic, minced
1/4 cup grated cheese
Salt and pepper to taste

INSTRUCTIONS
1. Brown beef in a pot, set aside.
2. Saute garlic and onion.
3. Return beef, add tomato sauce and water, simmer until tender.
4. Add potatoes and carrots, cook until soft.
5. Stir in liver spread and cheese.
6. Add bell peppers, simmer briefly, serve hot with rice.

What's the dish that always makes an appearance at your family's fiestas?

06/09/2026

This authentic Thai with shrimp is easy and fast to make. It's ready in less than 30 minutes, and you only need up to 7 ingredients!

Ingredients

12 medium shrimp, deveined, see notes
1 tbsp red curry paste, see notes
1 tbsp fish sauce
1 tbsp palm sugar
1 1/4 cup coconut milk
1/2 large chili, see notes
2 kaffir lime leaves, sliced into thin strips
1 tbsp oil

Instructions

Heat oil in a wok or a non-stick skillet over medium heat. Sauté the shrimp until they’re cooked and red on both sides. Remove the shrimp from the pan and transfer them to a serving dish.

Into the same wok, pour 100ml (about 3.40 fl oz) of coconut milk and set it over medium heat. Allow it to boil gently while stirring, reducing the milk until you see the coconut oil beginning to separate.
Stir in the curry paste with the reduced coconut milk. Mix well until the paste is thoroughly combined with the milk.

Follow up with the remaining coconut milk. Bring the mixture to a simmer, then blend in the palm sugar and fish sauce, stirring until the sugar dissolves completely.

Add kaffir lime leaves strips and sliced chilies, give it a good stir, and turn off the heat.

Pour the choo chee curry sauce over the cooked shrimp in a serving dish. Serve alongside steaming jasmine rice and enjoy!

06/09/2026

🌸 6 Types of

Ingredients

* 1 cup glutinous rice flour
* 1/3 cup cornstarch
* 1/2 cup sugar
* 1 1/4 cups milk
* 2 tbsp unsalted butter
* 1 tsp vanilla extract
* Food coloring, optional
* Cornstarch or coconut flakes for dusting

Fillings

* 🥭 Mango Mochi: Mango jam or mango puree
* 🍓 Strawberry Mochi: Strawberry jam
* 💜 Ube Mochi: Ube halaya
* 🍵 Matcha Mochi: Matcha cream or matcha paste
* 🍫 Chocolate Mochi: Chocolate spread or ganache
* 🥥 Coconut Mochi: Coconut cream filling

Procedure

* Mix glutinous rice flour, sugar, cornstarch, and milk until smooth.
* Add butter and vanilla extract.
* Divide the mixture into portions and add the desired flavor or food coloring.
* Cook each portion over low heat, stirring continuously until thick and sticky.
* Let the dough cool slightly.
* Dust your hands and work surface with cornstarch.
* Divide the dough into small pieces and flatten each one.
* Add the desired filling in the center.
* Pinch the edges together and roll gently into a smooth ball.
* Dust with cornstarch or roll in coconut flakes.
* Chill for 20–30 minutes before serving.

06/09/2026

This easy fried rice with leftover rice recipe is a quick dinner option, customizable with your favorite protein and vegetables for a tasty meal.

Ingredients

2 tbsp oil
1 clove garlic, minced
1 cup pork, thinly sliced
2 eggs
3 tbsp oyster sauce
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tbsp white sugar
1 cup carrot, diced
1 cup onion, diced
3 cups cooked jasmine rice, preferably chilled day-old rice
6 green onions, chopped

Instructions

Mince the garlic and chop your green onions. Dice all vegetables into bite-sized pieces for even cooking.

Place a frying pan over medium-high heat. Once hot, add oil followed by the garlic. Sauté until it’s fragrant and golden, about 20 seconds.

Toss in your thinly sliced pork pieces and stir-fry until it’s almost cooked through.

Move everything to one side of the pan, crack the eggs into the open space and scramble them. Then, combine the pork with the scrambled eggs.

Stir in light soy sauce, dark soy sauce, oyster sauce, and sugar. Mix well and make sure each piece of pork is coated with the stir-fry sauces.

Add your prepped vegetables (carrots and onion) and stir-fry for about 1 minute for a crisp crunch, or about 2 minutes for tender veggies.

Add your leftover rice. Use the back of your spatula to break up the grains. Stir-fry for about 2–3 minutes, add the chopped green onions near the end and mix everything well. Optionally season with white pepper, and then serve immediately. Enjoy!

06/09/2026

🍰

Crust

* 1 cup gluten-free graham cracker crumbs
* 2 tbsp granulated sugar
* 4 tbsp melted butter

Filling

* 16 oz (450 g) cream cheese, softened
* 1/2 cup granulated sugar
* 1 tsp vanilla extract
* 2 large eggs
* 1/2 cup sour cream
* 1 tbsp lemon juice

Procedure

* Preheat oven to 325°F (165°C).
* Line a muffin pan with cupcake liners.
* Mix graham cracker crumbs, sugar, and melted butter.
* Add the crust mixture to each liner and press firmly.
* Beat cream cheese and sugar until smooth and creamy.
* Add vanilla extract and eggs, one at a time.
* Mix in sour cream and lemon juice until smooth.
* Pour the filling evenly over each crust.
* Bake for 18–22 minutes until the centers are just set.
* Let them cool completely, then refrigerate for 2–3 hours.
* Top with strawberries, blueberries, mango, chocolate, or your favorite topping before serving.

06/09/2026

06/09/2026

Pambansang Isda, Pang-Level Up na Luto!

Bangus Recipes 😊😊😊

(1) Tochong Bangus
Tocho Sauce:
* 6 ounces tofu fried
* 3 ounces tahure fermented bean curd, mashed
* 2 Tablespoons tausi salted black beans
* 4 tomatoes diced
* 1 thumb ginger Julienne
* 1 onion chopped
* 3 cloves garlic crushed
* 2 teaspoons white vinegar
* 1 cup water
* 1 cup cooking oil
* 1 teaspoon sugar optional
* Salt and ground black pepper to taste

Instructions
1. Rub salt all over the fish. Let it stay for 10 minutes.
2. Heat oil in a pan. Fry both sides of the fish until the color turns light to medium brown. Remove fish from the pan and place on a clean plate. Set aside.
3. Make the tocho sauce by heating 3 Tablespoons of cooking oil in a clean pan. Sauté garlic, onion, ginger, and tomato.
4. Once the onion softens, add vinegar, tahure and tausi. (follow the great savor ph for more recipes) Cook for 30 seconds.
5. Pour water into the pan. Let boil. Cook in a low heat setting for 3 minutes.
6. Add fried fish and fried tofu in the pan. Cover and continue cooking for 8 to 10 minutes. Note: add water as needed.
7. Season with salt, ground black pepper, and sugar. Serve with warm rice. Share and enjoy!

(2) Binagoongang Bangus Belly

Ingredients
* 1 kilo boneless bangus belly (milkfish belly) sliced into serving pieces
* 1 head garlic minced
* 3 pcs ripe tomatoes chopped
* 100 grams fresh bagoong alamang (shrimp paste)
* 3 Tbsp. white vinegar
* 1/4 cup cooking oil
* 1 Tbsp. brown sugar
* 1/2 tsp ground black pepper
* 2 pcs siling labuyo chopped

Instructions
1. Heat cooking oil in a pan and saute garlic until slightly brown.
2. Add tomatoes and stir until soft. Add the bagoong alamang and stir.
3. Add vinegar and allow to simmer for 1 minute. Do not stir. Then stir for a few seconds.
4. Cover and simmer again in low heat for 10 minutes. (follow the great savor ph for more recipes) Stir and add more oil if the bagoong is drying out.
5. Add brown sugar and black pepper and stir until the sugar dissolves in the mixture.
6. Add the bangus belly and stir for a few seconds. Then arrange the bangus belly in the pan with the belly fat facing up.
7. Add some red chili peppers to add some kick or make it spicy.
8. Cover and simmer again in a very low heat for 30 minutes. Serve with hot steaming cooked rice.

(3) Spanish Style Bangus Sardines In Olive Oil

INGREDIENTS
* 1 large bangus cleaned, gutted, and cut into serving portions but leaving scales intact
* 1 large carrots peeled and cut into florets
* 1 head garlic peeled and crushed
* 12 pieces dried bay leaves
* ¼ cup olives pitted
* ⅓ cup sweet gherkins pickles sliced
* 1 cup olive oil
* 1 tablespoon oyster sauce
* 4 pieces red chili peppers
* 2 cups water
* salt to taste
Soak
* 5 cups water
* ¼ cup rock salt

INSTRUCTIONS
1. In a large bowl, combine 5 cups of cold water and ¼ cup rock salt. Stir until salt is dissolved. Add bangus slices and soak for 30 minutes. Drain well, discarding liquid.
2. In a pot, layer carrots, garlic and bayleaves at the bottom. Arrange bangus slices on top. Add another layer of carrots and aromatics before adding a layer of bangus.
3. Evenly distribute the olives, sweet gherkins pickles, black peppercorns, oyster sauce and olive oil. (follow the great savor ph for more recipes) Add about 2 cups of water. Season with salt.
4. Cover the pot and simmer for 2 hours or until the sauce has reduced.
5. Serve with steamed rice and enjoy!
(4) Daing na Bangus

Ingredients
* 1 large boneless bangus milkfish; scales removed, cleaned and butterflied
* 1/2 cup white vinegar
* 4 cloves garlic crushed
* 1/2 teaspoon whole peppercorn
* 1/2 teaspoon salt
* 1 cup cooking oil

Instructions
1. Combine vinegar, garlic, whole peppercorn, and salt in a bowl. Stir.
2. In a deep wide plate, pour-in the mixture and then lay down the fish in a manner that the sliced part is facing down (skin should face up). Cover and place in the fridge. Marinate for 8 to 12 hours.
3. Heat the cooking oil in a pan. (follow the great savor ph for more recipes) Fry both sides of the bangus in medium heat until the color turns medium brown (note: it should take around 5 minutes per side). Note: the oil has a tendency to splatter because of the liquid from the marinade. Make sure to cover the pan while leaving open a small space for the steam to escape.
4. Serve with spiced vinegar (sinamak).
5. Share and enjoy!

(5)Paksiw na Bangus

Ingredients
* 3 1/2 lbs. milkfish cleaned and sliced crosswise into serving pieces
* 3 ounces pork fat chopped
* 5 thumbs ginger thinly sliced
* 1 head garlic crushed
* 1 ¼ cup white vinegar
* 2 cups water
* 2 onions sliced thinly
* 2 Chinese eggplant sliced
* 2 bitter melons sliced
* 5 long green pepper
* 2 teaspoons whole peppercorn
* fish sauce to taste

Instructions
1. Heat a pan and sear the pork fat until enough oil gets extracted.
2. Turn off the heat. Arrange the garlic, ginger, onion, and whole peppercorns.
3. Top with the milkfish slices, long green peppers, eggplant, and bitter melon.
4. Pour the vinegar. (follow the great savor ph for more recipes) Turn the heat on. Cover the pot, and let it boil. Cook for 2 minutes.
5. Add water. Let the liquid re-boil. Simmer for 15 minutes.
6. Season with fish sauce.
7. Transfer to a serving plate. Serve with rice.
8. Share and enjoy!

(6) Relyenong Bangus

Ingredients
* 1 large whole bangus
* juice of 1 lemon
* 2 tablespoons soy sauce
* 1 cup water
* oil
* 1 onion, peeled and chopped
* 2 cloves garlic, peeled and minced
* 1 large carrot, peeled and finely chopped
* ½ cup frozen green peas, thawed
* ¼ cup raisins
* 2 tablespoons oyster sauce
* salt and pepper to taste
* ½ cup flour

Instructions
1. Scale fish and remove its innards, leaving the belly intact. Break the spine near the tail and right below the head.
2. Through the fish's neck, insert a long, thin spatula between the skin and the flesh, all the way to the tail. With the spatula, gently go around the sides of the fish to loosen and separate the flesh from the skin. Remove the spatula.
3. Starting from the tail, squeeze and push the flesh out through the neck. Pull the flesh, including the big bone, out of the fish. (follow the great savor ph for more recipes) Insert a long spoon into the cavity and gently scrape the inside to remove any flesh left, making sure to leave skin and head firm and intact.
4. In a shallow dish, combine the hollowed skin, lemon juice and soy sauce. Marinate in the refrigerator for about 30 minutes.
5. Remove the big bone (spine) from the flesh. In a pot, bring about 1 cup lightly salted water to a boil. Add the fish meat and cook for about 3 to 5 minutes or until color changes. Drain from liquid. Flake and debone fish meat.
6. In a a skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
7. Add carrots and cook for 1 to 2 minutes or until tender yet crisp. Add fish meat, green peas, and raisins. Cook, stirring occasionally, until heated through.
8. Add oyster sauce and stir to combine. Season with salt and pepper to taste.
9. Remove from pan and allow to cool completely. In a large bowl, combine the fish mixture and egg.
10. Using a spoon, stuff and fill the fish mixture into the skin. Sew the head to the body and any openings to prevent the filling from spilling.
11. In a shallow dish, combine flour, salt and pepper to taste. Lightly dredge stuffed fish in flour to coat.
12. In a wide, deep pan over medium heat, heat about 3 inches deep of oil (enough to deep-fry fish fully submerged). Add fish and cook, gently turning on sides as needed, until golden and crisp.
13. Remove from pan and drain on paper towels. Let stand and allow to cool before slicing.

06/09/2026

1. Slow Cooker Beef Stew

Ingredients

* 2 lbs beef chuck roast, cut into 1-inch cubes
* 4 carrots, sliced
* 4 potatoes, peeled and cubed
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 4 cups beef broth
* 2 tbsp tomato paste
* 1 tbsp Worcestershire sauce
* 1 tsp dried thyme
* 1 tsp dried rosemary
* 1 tsp salt
* ½ tsp black pepper
* 2 tbsp all-purpose flour
* 2 tbsp olive oil
* 1 cup frozen peas

Method

1. Pat the beef cubes dry and season with salt and black pepper.
2. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side.
3. Transfer the beef to the slow cooker.
4. Add the carrots, potatoes, onion, and minced garlic.
5. In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and flour until smooth.
6. Pour the mixture over the beef and vegetables.
7. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender.
8. Stir in the frozen peas during the final 20–30 minutes of cooking.
9. Taste and adjust seasoning before serving.

⸻

2. Slow Cooker Lasagna

Ingredients

* 1 lb ground beef
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 jar (24 oz) marinara sauce
* 1 can (14.5 oz) diced tomatoes
* 9 lasagna noodles, broken into pieces
* 15 oz ricotta cheese
* 1 large egg
* 2 cups shredded mozzarella cheese
* ½ cup grated Parmesan cheese
* 1 tsp Italian seasoning
* ½ tsp salt
* ¼ tsp black pepper

Method

1. Brown the ground beef and chopped onion in a skillet over medium heat. Drain excess fat.
2. Add minced garlic and cook for another 30–60 seconds.
3. Stir in the marinara sauce and diced tomatoes.
4. In a bowl, combine ricotta, egg, Parmesan, Italian seasoning, salt, and black pepper.
5. Lightly grease the slow cooker.
6. Spread a layer of the meat sauce on the bottom.
7. Add a layer of broken lasagna noodles.
8. Spoon some of the ricotta mixture over the noodles and sprinkle with mozzarella.
9. Repeat the layers until all ingredients are used, finishing with sauce and mozzarella on top.
10. Cover and cook on LOW for 4–5 hours, until the noodles are tender and the cheese is melted.
11. Turn off the slow cooker and let the lasagna rest for 15–20 minutes before slicing.

⸻

3. Slow Cooker Beef & Broccoli

Ingredients

* 2 lbs flank steak, thinly sliced
* 4 cups broccoli florets
* ¼ cup soy sauce
* ¼ cup brown sugar
* 3 cloves garlic, minced
* 1 tbsp fresh ginger, minced
* 1 tbsp cornstarch
* ¼ cup cold water
* 1 tbsp sesame oil
* 1 tbsp rice vinegar
* ½ tsp red pepper flakes (optional)
* ½ tsp black pepper

Method

1. Place the thinly sliced beef in the slow cooker.
2. Add soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, black pepper, and red pepper flakes.
3. Stir well to coat the beef.
4. Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the beef is tender.
5. Mix cornstarch with ¼ cup cold water to make a smooth slurry.
6. Stir the slurry into the slow cooker during the final 20–30 minutes to thicken the sauce.
7. Add the broccoli during the final 20–30 minutes so it stays tender-crisp.
8. Stir gently and serve hot over steamed rice.

⸻

4. Slow Cooker Pulled Pork

Ingredients

* 3 lbs pork shoulder
* 1 cup barbecue sauce
* ¼ cup apple cider vinegar
* ¼ cup brown sugar
* 2 cloves garlic, minced
* 1 tbsp Worcestershire sauce
* 1 tbsp paprika
* 1 tsp onion powder
* 1 tsp salt
* ½ tsp black pepper
* ½ cup chicken broth

Method

1. Pat the pork shoulder dry.
2. Mix paprika, onion powder, salt, and black pepper. Rub the seasoning all over the pork.
3. Place the pork in the slow cooker.
4. Add chicken broth, apple cider vinegar, Worcestershire sauce, and brown sugar.
5. Pour about ½ cup of the barbecue sauce over the pork.
6. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the pork is very tender.
7. Transfer the pork to a large bowl and shred it using two forks.
8. Return the shredded pork to the slow cooker.
9. Stir in the remaining barbecue sauce and some of the cooking juices.
10. Cook uncovered for another 15–20 minutes on HIGH if you want a thicker, saucier texture.
11. Serve in burger buns, sandwiches, tacos, or alongside coleslaw.

⸻

5. Slow Cooker Chicken Curry

Ingredients

* 2 lbs boneless chicken thighs
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1 tbsp fresh ginger, minced
* 1 can (14 oz) diced tomatoes
* 1 can (13.5 oz) coconut milk
* 2 tbsp tomato paste
* 2 tsp curry powder
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1 tsp salt
* ½ tsp black pepper
* 2 cups baby spinach (optional)

Method

1. Cut the chicken thighs into large bite-sized pieces.
2. Place chicken, onion, garlic, and ginger in the slow cooker.
3. Add diced tomatoes, coconut milk, tomato paste, curry powder, cumin, coriander, salt, and black pepper.
4. Stir everything together until well combined.
5. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
6. Stir in the baby spinach during the final 5–10 minutes of cooking, if using.
7. Taste and adjust salt or spices as needed.
8. Serve hot with steamed rice, naan, or roti.

⸻

6. Slow Cooker Chili Con Carne

Ingredients

* 1 lb ground beef
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 1 can (14.5 oz) diced tomatoes
* 1 can (15 oz) kidney beans, drained and rinsed
* 1 can (15 oz) black beans, drained and rinsed
* 2 tbsp tomato paste
* 2 tbsp chili powder
* 1 tsp ground cumin
* 1 tsp paprika
* 1 tsp salt
* ½ tsp black pepper
* ½ tsp cayenne pepper (optional)
* 1 cup beef broth

Method

1. Brown the ground beef and chopped onion in a skillet over medium heat.
2. Add the minced garlic and cook for 1 minute.
3. Drain excess fat.
4. Transfer the beef mixture to the slow cooker.
5. Add diced tomatoes, kidney beans, black beans, tomato paste, chili powder, cumin, paprika, salt, black pepper, cayenne pepper, and beef broth.
6. Stir thoroughly to combine.
7. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
8. Stir once or twice during cooking if convenient.
9. Taste and adjust the seasoning.
10. Serve hot with shredded cheese, chopped green onions, sour cream, or fresh cilantro.

06/09/2026

NOODLES SOUP 😊

(1)

Ingredients
For The Filling
* 600 g / 1.3 lb pork mince
* 6 prawns/shrimp
* 10 rehydrated shiitake mushrooms (finely sliced)
* 10 g / 0.02 lb woodear mushrooms (finely sliced)
* 1 dried flounder
* 20 g / 0.04 lb rehydrated scallops
* 1 carrot (julienned)
* 200 g / 0.4 lb jicama
* 1 tbsp oil (for toasting the flounder)
For The Filling Seasoning
* 1 tbsp sugar (or to taste)
* 1/2 tbsp salt (or to taste)
* 1 tbsp chicken bouillon powder
* 1/2 tbsp potato starch
* 1 1/2 tbsp sesame oil
* 1/2 cup water
* 3 tbsp oil
For The Broth
* 6 1/2 L / 27.4 cup chicken and pork stock
* 60 g / 0.13 lb rock sugar (or to taste)
* 3/4 cup fish sauce (or to taste)
* salt (optional; to taste)
For The Noodles And Wontons
* 2 packets wonton wrappers
* 1 bag egg noodles
For The Toppings and Garnish (Optional)
* Chinese BBQ pork
* choy sum (washed and separated at the stems)
* garlic chives (washed and cut into 10 cm / 4" segments)
* bean sprouts
* coriander (finely chopped)
* spring onions (finely chopped)

Instructions
1. Begin heating up the stock on medium heat, then use scissors to cut the flesh off the dried fish into sections, as shown in the diagram. You want to separate the meat from its bones.
2. Add 1 tbsp oil into a pan on low-medium heat and lightly toast the fish pieces for 3 minutes on both sides or until golden brown. Put the browned bones straight into the broth and let the flesh cool on a plate.
3. Season the broth with the rock sugar and fish sauce.

Note: If you find the fish sauce's saltiness isn't salty enough, add salt 1/2 tsp at a time until it reaches you desired taste.
4. Use a mortor and pestle to pound the fish meat until it becomes a fine powder, then set aside for later.
5. Deshell and mince the prawns using a cleaver until it forms a paste.

Pro Tip: For extra springiness, throw the paste against the chopping board 5 times.
6. Put the mince, prawn paste, woodear and shiitake mushrooms, carrot, jicama and rehydrated scallops in a large mixing bowl and mix until well combined. (follow the great savor ph for more recipes)
7. Add the sugar, salt, chicken bouillon powder, sesame oil, oil, potato starch and water in. Stir until mixed in well.

How To Wrap Wontons

Pleated Style
1. Lay the wonton in your palm, corner facing your index finger. Use a teaspoon to scoop some filling, placing it in the center of the wrap.
2. Wet your finger with some water (keep a small bowl of cold water beside you) and run it along the top 2 edges of the wrapper.
3. Hold onto the bottom skin corner and fold it upward to create a triangle. Press along the edges to seal the sides while gently squeezing out any air bubbles.
4. To pleat, hold the left corner (or right, if you’re left-handed) with your thumb and index finger. Use your other thumb and index finger to hold onto the skin beside your left hand.
5. Your right index finger can now push the wrapper onto your left thumb where you will lift it and press the fold together. Repeat this step until all the wrapper is pleated on the top.
6. Sit the wonton upright on a plate to avoid crimpling the folds while you fold the others.

Chinese Ingot Style
1. Just like the pleating method, start by folding the filled wrapper into a triangle with the edges lightly damp.
2. Then hold onto the left and right corners and pull them together.
3. Pull until the corners overlap.
4. Press down using your thumb and index finger to seal.

Cooking The Wontons And Noodles
1. Get a large pot of water boiling and cook the wontons for 4-5 minutes or until they have been floating for 1 minute.
2. When they're cooked, scoop them out using a spider strainer and put them in a large bowl of cold water.
3. When cooled, strain them in a colander to drip dry.
4. Meanwhile, bring a large pot of water to a boil and cook the egg noodles for 5 minutes or until al dente. Alternatively, cook it the same way we cook the noodles in our Char Siu Noodles.
5. Blanch the choy sum and let aside in a colander.

How To Assemble
1. Fill the bowl with noodles and wontons.
2. Put the BBQ pork and choy sum on top.
3. Bring the soup to a boil and pour it over the toppings.
4. Garnish with garlic chives, bean sprouts and red vinegar.
5. Serve immediately as is!

(2) Noodle Soup

Ingredients
* 8 pieces dried shiitake mushrooms
* 6 cups water
* 2 chicken legs, or 4 chicken thighs (skin on & bone in)
* 2 tablespoon Shaoxing rice wine
* 4 slices ginger
* 2 stalks scallions, separate the white and green parts
* 2 teaspoon light soy sauce
* ½ teaspoon salt
* ⅛ teaspoon ground white pepper
* ¼ teaspoon sesame oil
* 4 portions noodles
* 2 heads bok choy, or other leafy greens
* Chili oil, optional

Instructions
1. Put dried shiitake mushrooms in a large bowl. Pour in 6 cups (1400ml) of water. Leave to soak overnight (or at least 4 hours).
2. Put the chicken legs (or thighs) into a pot. Add the rehydrated mushrooms, along with the soaking water (leave out any residue at the bottom of the bowl). Bring to a full boil. (follow the great savor ph for more recipes) Skim off any foam floating on the surface.
3. Add Shaoxing rice wine, ginger, and the white part of the scallions. Turn the heat to the lowest. Cover the pot with a tight lid. Leave to gently simmer for 30 minutes or so until the meat becomes very tender. You may speed up this process using an Instant Pot or pressure cooker
4. Transfer the chicken legs to a plate to cool. Discard the ginger and scallions. Add light soy sauce, salt, white pepper, and sesame oil to the broth. Taste to adjust if necessary.
5. Once the chicken is cool to touch, remove the skin and tear the meat into bite-sized shreds.
6. In a separate pot, bring plenty of water to a full boil. Cook the noodles over medium-high heat until fully cooked. At the very end of this process, add bok choy for a quick blanch (20 seconds).
7. Drain the noodles and bok choy. Place them into 4 serving bowls. Add the broth and mushrooms. Top with the shredded chicken and the green part of the scallions (finely chopped). Optionally, drizzle some chili oil over.

(3) Herbal Chicken Noodle Soup

INGREDIENTS
For the Chicken
* 4 chicken leg quarters
* 1 tablespoon oyster sauce
* 1 tablespoon dark soy sauce
* ½ teaspoon five-spice powder
* 1 teaspoon salt
* ½ teaspoon garlic powder
* ½ teaspoon black pepper
For the Broth
* 8 dried shiitake mushrooms
* 4 garlic cloves
* 4 shallots
* 2 thumb-sized pieces ginger, sliced
* 2 teaspoons coriander seeds
* 3-4 star anises
* 1 cinnamon stick
* 6 red dates
* 8 cups chicken stock (See Notes for making the stock from scratch)
* ½ teaspoon five-spice powder
* 1 teaspoon salt to taste
* 1 tablespoon light soy sauce
* 1 tablespoon oyster sauce
* 1 teaspoon rock sugar to taste
To Serve
* 4 servings of egg noodles, prepared according to package instructions
* blanched leafy greens, such as bok choy or choy sum
* chopped scallions
* chopped cilantro

INSTRUCTIONS
1. In a mixing bowl, combine the chicken leg quarters with all the ingredients in the For the Chicken section. Rub the marinade thoroughly over the chicken and set aside for 30 minutes to marinate.
2. Cover the dried shiitake mushrooms with water until rehydrated.
3. In a dry pot over medium-low heat, add the garlic, shallots, ginger, coriander seeds, star anises, cinnamon stick and red dates. Lightly toast for about 8 minutes until fragrant. (follow the great savor ph for more recipes)
4. Add the chicken stock and rehydrated shiitake mushrooms to the pot. Also add the five-spice powder, salt, light soy sauce and oyster sauce for the broth. Bring to a gentle simmer, then cover and cook for 45-60 minutes.
5. While simmering the broth, preheat the oven to 375℉ (or 190℃). Arrange the chicken legs on a rack set over a lined baking tray. The leftover marinating liquid can be added to the broth.
6. Roast the leg quarters for 12-15 minutes, until the skin turns golden. If the color has not developed enough, you can change the oven to Broil (or Grill) setting to deepen the color of the skin.
7. Add the roasted chicken legs to the simmering herbal broth. Continue cooking for another 15 minutes, until the chicken is tender but not falling apart. You may adjust cooking time until the meat is tender to your liking.
8. Cook the noodles separately according to package instructions. Blanch the greens briefly in boiling water.
9. Transfer the chicken legs to a clean plate. Add rock sugar to the broth, taste and adjust seasonings to your liking. Then strain the broth and discard all the spices.
10. Divide noodles into serving bowls, top with a chicken leg and greens, then ladle the hot herbal broth over everything. Sprinkle with chopped scallions and cilantro.

(4) Pares Mami Noodles

Ingredients
* 1/2 recipe for beef pares
* 1 lb. round miki noodles
* 1/2 cup chopped scallions
* 3 tablespoons toasted garlic
* 4 boiled eggs
* 1 lb. beef neck bones
* 8 cups water
* 2 tablespoons fish sauce
* Salt and ground black pepper to taste

Instructions
1. Pour water in a pot. Add the beef neck bones. Let boil. Simmer for 2 hours.
2. Add salt and ground black pepper to taste.
3. Arrange the miki noodles in a cooking basket. (follow the great savor ph for more recipes) Submerge in boiling broth for 10 minutes. Remove, drain, and the set aside.
4. Arrange the cooked miki noodles along with a serving of beef pares in individual bowls. Top with chopped scallions, toasted garlic, and a piece of boiled egg, sliced in half.
5. Pour a cup or two of hot beef stock in the bowl. Season with some fish sauce and ground black pepper.
6. Serve. Share and enjoy.

(5) Chicken Soup

Ingredients
* 1 1/2 lbs. chicken breast
* 1 piece Chicken Cube
* 2 1/2 ounces sotanghon noodles
* 7 cups water
* 1 piece dried bay leaves
* 1 1/2 cups cabbage shredded
* 1 piece carrot julienne
* 1/2 cup scallions chopped
* 2 stalks celery chopped
* 1 piece onion chopped
* 5 cloves garlic minced
* 2 tablespoons garlic roasted
* Fish sauce and ground black pepper to taste
* 3/4 cups annatto water
* 3 tablespoons cooking oil

Instructions
1. Prepare the chicken by boiling water ina cooking pot. Add bay leaf. Put the chicken breast in the pot. Cover and boil in medium heat for 20 minutes. Remove chicken from the pot and put in a clean plate. Let it cool down. Save the chicken stock. Shred the chicken and set aside.
2. Heat oil in a large pot. (follow the great savor ph for more recipes) Saute garlic until light brown. Add onion and celery. Saute until onion softens.
3. Put the shredded chicken in the pot and then saute for 2 minutes.
4. Pour chicken stock and let boil.
5. Add Chicken Cube. Stir.
6. Add annatto water and sotanghon noodles. Cover and cook for 10 minutes.
7. Put carrots and cabbage into the pot. Cook for 5 minutes.
8. Season with fish sauce and ground black pepper.
9. Put some roasted garlic and chopped scallions. Stir.
10. Transfer to a serving bowl. Serve. Share and enjoy!

(6) Dumpling Noodle Soup

Ingredients
For the soup:
* 4 cups chicken or vegetable broth
* 2 packs instant ramen noodles, seasoning packets discarded
* 1–2 tbsp soy sauce
* 1 tbsp sesame oil
* 1 tbsp chili oil or chili crisp
* 1 tsp grated ginger
* 2 cloves garlic, minced
* 1 tsp rice vinegar
* 1 tsp brown sugar
* ½ cup shiitake mushrooms, sliced
* 2 cups bok choy, halved
* 8–10 frozen or fresh dumplings/wontons
* 2 green onions, sliced
* 1 tsp sesame seeds

Instructions

1. Make the broth: In a pot, sauté garlic and ginger in a little sesame oil for about 30 seconds.
2. Add the chicken broth, soy sauce, rice vinegar, brown sugar, sesame oil, and chili oil. Bring to a gentle boil.
3. Add the shiitake mushrooms and simmer for 3–4 minutes.
6. Add the dumplings and cook according to their size—usually about 5–7 minutes for frozen dumplings. (follow the great savor ph for more recipes)
7. Add the ramen noodles and cook for 2–3 minutes until tender.
8. Add the bok choy during the final 1–2 minutes so it stays bright green and slightly crisp.
9. Taste and adjust with more soy sauce, chili oil, or vinegar.
10. Divide into bowls and garnish with green onions and sesame seeds.