INGREDIENTS: a. 1/4 kilo kamote or sweet potato (sliced crosswise) b. 1 cup brown sugar c. 1 cup cooking oil PROCEDURE: 1. Heat the pan and pour the cooking oil. 2. Put in the brown sugar. 3. When the brown sugar floats, put in the kamote . 4. Fry for 10 minutes. 5. Flip
INGREDIENTS: a. 4 potatoes (sliced into 1/4” rounds) b. 2 packs Cripsy Fry (original) c. 2 eggs d. 1/4 cup water e. Cooking oil (for deep frying) PROCEDURE: 1. In a bowl, whisk together eggs and water. 2. Set aside. 3. Clean potatoes and slice into 1/4” round, then put them straight into the
INGREDIENTS: a. Sweet potatoes (camote) b. Water c. Side dish or spices (for tasting) PROCEDURE: 1. To boil, start by filling a pot with water. 2. Bring to the boil and throw in sweet potatoes to cook until tender. 3. Drain water. 4. Add side dish or spices for tasting.
INGREDIENTS: a. 1 medium Chinese cabbage b. 1 can Century tuna (flakes and oil) c. Black pepper (to taste) PROCEDURE: 1. Drain the tuna in a strainer. 2. Chop the Chinese cabbage to measure 1/2 cup. 3. In a medium bowl, place the Chinese cabbage, the tuna and black pepper.
INGREDIENTS: a. 10 pieces fudgee bars b. 1 250ml all purpose cream (Nestle Cream) c. 1 390g condensed milk (Alaska) d. 3 packs Cream-O cookies (crushed) PROCEDURE: 1. Whip the cream until it doubled its size. 2. Add condensed milk. 3. Mix well. 4. Chill for atleast 2 hours. 5. Spread your pan or