HALAAN CHOPSUEY

4 loves garlic, crushed
1 medium onion, sliced
1 kilo halaan (clams), boiled in 1 ½ cups water and shells removed
1 cup halaan broth
2 medium (200g) carrots, sliced
1 large sayote, sliced
1 pounch (250g) tomato sauce
3 heads (300g) native pechay, sliced
1 medium red bell pepper, cut into strips

HERE’S HOW:

1. Saute garlic, onion and halaan meat. Add halaan broth and season with 1 Tbsp. soy sauce, 1/3 tsp. iodized salt ( or 1 tsp. rock salt) and ¼ tsp. pepper. Allow to simmer.
2. Add carrots and sayote. Simmer until half tender. Add Tomato sauce. Simmer for 5 minutes. Add pechay and bell peppers. Simmer until cooked.

STUFFED BUTTER CHICKEN

¼ cup Butter, softened
1 tbsp Garlic, finely chopped
1tsp. Iodized Salt
1pc. Whole Chicken, approx 1-1 ¼ kilos
1tbp. Cooking oil
¼ cup Onion, finely chopped
½ cup Button Mushrooms, thinly sliced
¼ cup Green Peas, cooked
1pc Chicken Broth Cube
¼ cup Water
2 cups Cooked Rice

PROCEDURE:

1. Combine softened butter, garlic and salt. Coat the chicken with this mixture and insert some underneath the chicken skin.
Set aside.
2. In a pan, sauté onions in hot oil and add button mushrooms and green peas. Add Chicken Broth Cube and water.
Stir until the cube is dissolved. Add the cooked rice and mix very well. Remove from heat.
3. When the rice has cooled slightly, careful stuff into the prepared chicken. Place the chicken in the glass or aluminum pan
Bake in a 350-degree oven for about an hour or until juice from the chicken run clear when pierced with a knife.

Tip: For better browning, lightly brush the chicken with 1-tablespoon vegetable oil. The ends of the chicken wings may also be wrapped in aluminum foil to prevent burning. The foil can be removed halfway through the cooking time.

LUMPIANG SOTANGHON

1 tbsp. Cooking Oil
3 cloves Garlic, finely chopped
1 pc. Onion, small, finely chopped
¼ cup Celery, finely chopped
½ cup Carrots, sliced thinly into strips
1 ½ cups Sotanghon, soaked in water then drained
½ - ¾ cup Water
1 pc. Shrimp Broth Cube
1 cup Beansprouts
8-10 pcs Lumpia Wrappers
Oil for Frying

PROCEDURE:

1. Saute garlic, onion in hot oil. Add celery and carrots and cook for 2 minutes.
2. Add the drained sotanghon, water and Shrimp Broth Cube. Simmer until sotanghon is cooked.
3. Add the beansprouts and cook for one more minute. Remove from heat.
4. When the sotanghon filling has slightly cooled, get 1-2 tablespoons of the mixture and wrap in lumpia wrapper.
5. Fry in hot oil and drain.
Tip: For the dipping sauce, make a mixture of vinegar, crushed garlic and soy sauce.

CHICKEN WITH CORN AND TOMATOES

2 tbsp. Cooking Oil
½ kl. Chicken, cut into serving pieces
1 tbsp. Garlic, finely chopped
1 pc. Onion, small, coarsely chopped
3 pcs. Tomato Sauce
¾ cup Corn Kernels
1 cup Water
1 pc. Chicken Broth Cube

PROCEDURE:

1. In a frying pan, half cook chicken pieces in hot oil until slightly golden in color.
Remove from oil and drain in paper towels.
2. Remove all oil from pan except 1 tablespoon. Saute garlic, onions and tomatoes.
Mix in the fried chicken and remaining ingredients including the Chicken Broth
Cube.
Simmer until chicken is thoroughly cooked and all the flavors have blended together.
3. Season with pepper and if desired, add hot sauce.
Tip: Turn this already wonderful recipe into a gourmet dish to impress, by adding sliced olives and basil leaves.

CURRIED PORK CHOPS

10 3/4 oz (330 g) can of cream of mushroom soup
1 medium apple, peeled, cored and finely chopped
2 oz (50 g) finely chopped onion
2 oz (50 g) raisins
1 oz (30 ml) cream
2 to 3 tsp. (2 to 3x5 ml spoon) curry powder
¼ tsp. (1/4 x5 ml) dried thyme
¼ tsp. (1/4 x5 ml spoon) salt
¼ tsp. (1/4 x5 ml spoon) pepper
4 pork chops, ½ inch (1.2 cm) thick (1 ½ to
2 lbs/750g to 1 kg)

PROCEDURE:

1. Combine all ingredients except pork chops
In mixing bowl and blend well.
2. Arrange pork chops in a glass casserole.
Pour curry mixture on top. Cover. Microwave
At Time Cook (power level 6) for 15 to 21
Minutes or until chops are tender. Let stand
Covered 5 minutes before serving.

ITALIAN MEATBALLS

½ lb (225 g) minced beef
1 egg
2 oz (50 g) crushed cream crackers
1 oz (25 g) grated Parmesan cheese
1 clove garlic crushed or finely chopped
½ tbsp. (1/2 x5 ml spoon) dried parsly
½ tsp. (1/2 x5 ml spoon) oregano
1 tsp. (1x5 ml) spoon) thyme leaves
¼ tsp. (1/4 x5 ml spoon) salt pinch of pepper
18-oz (225 g) tin of tomatoes chopped
2 oz (50 g) grated Parmesan cheese

PROCEDURE:

1. Combine all ingredients except tinned
tomatoes and last 2 oz (50 g) grated Parmesan
cheese in medium mixing bowl. Shape into 12
1¼-inch (3 cm) balls. Arrange meatballs in a
round baking dish. Microwave uncovered at
Time Cook (power level 10) for 2 to 4 minutes
or until meatballs are nearly done, rearranging
them once.
2. Pour chopped tomatoes over meatballs and
sprinkle with 2-oz (50 g) grated Parmesan
cheese. Cover. Microwave at Time Cook (power
level 10) for about 4 minutes or until heated
through.

Beef Stew

b (600g) stewing1 l
1 tbsp. (1x15 ml spoon) oil or bacon dripping
1 oz. (25g) plain flour
1 8-oz (225g) can tomatoes
1/8 pint (60 ml) beef stock
1/8 pint (60 ml) cold coffee
1 medium potato peeled and cubed
1 medium carrot scraped and sliced
1 medium onion sliced
1 celery stalk sliced
1 tbsp. (1x15 ml spoon) tomato puree
¼ tsp. (1/4x5 ml spoon) thyme leaves
¼ tsp. (1/4x5 ml spoon) salt
1 tsp. (1x5 ml spoon) pepper

PROCEDURE

1. Combine meat and oil in glass casserole. Cover. Microwave at Time Cook (Power level 10) for 4 minutes, stirring once.
2. Stir flour into meat. Add remaining ingredients. Cover. Microwave at time cook (power lever 4) for 42 minutes. Stir after 22 minutes cooking time. If meat is not forktender microwave at Time Cook (Power level 4) for an additional 10 minutes..
Serve

CHICKEN CURRY

4 cloves garlic, crushed
1 medium onion, sliced
2 tsp. curry powder
½ kilo chicken, cut into serving pieces
¼ cup raisins
1 (200 g) tomato sauce
2 medium (1/4 kilo) potatoes, cut into chunks
150 g baguio beans , sliced diagonally.

PROCEDURE:

1. Saute garlic, onion, curry powder and chicken.
add raisain, tomato sauce and ½ cup water. Cook
for 10 minutes.
2. Add baguio beans, ¾ tsp. iodized salt (or ¾ tbsp.
rock salt) and ¼ tsp. pepper, Continue simmering
until vegetables are cooked.

Ampalaya Con Carne

4 cloves garlic, crushed
200 g beef round, cut into strips
1-1/2 tbsp. salted black beans (tausi)
1 can (140 g) tomato sauce
1 bunch (200 g) string beans, cut 1-1/2” long
1 tbsp. oyster sauce
1 large (300 g) ampalaya, seeds removed
And sliced ¼ cm. thick

PROCEDURE:

1. Saute garlic, onions and beef. Add ¾ cup water,
tomato sauce and salted black beans. Simmer for
20 minutes.
2. Add string beans , oyster sauce and ¼ tsp. pepper.
simmer for 7 minutes. Add ampalaya. Cook for
Another 3 minutes.

TUNA-EGGPLANT SPAGHETTI

1 pkg. (225g) spaghetti noodles, cooked per package direction
4 cloves garlic, crushed
1 medium onion, chopped
2 medium (1/4 k) eggplant, cut into cubes and soaked in water
1 stalk celery, sliced
1 medium red bell pepper, cut into strips
1 can (385g) Spaghetti Sauce, Italian Style
1 can (190g) tuna chunks

PROCEDURE

1. Saute garlic, onion and eggplant. Cook for 5 minutes.
Add 3/4 cup water and remaining ingredients except spaghetti noodles.
Season with 2 tsp.rock salt (or 2/3 tsp. iodized salt), 1 Tbsp. sugar and
1/4 tsp. pepper. Cook for 5 minutes.
2. Add spaghetti noodles and blend well, or pour sauce over cooked noodles.
Top with grated cheese if desired.

CHICKEN MECHADO

8 cloves garlic, crushed
1 onion, sliced
400 g chicken breast, cut into serving portions
8 sibuyas tagalog
2 medium (200 g) potatoes, cut into chunks
1 red bell pepper, cut into strips
1 can (230 g) Mechado-Caldereta sauce

PROCEDURE:

1. Saute garlic, onions, chicken for a few minutes.
Add ½ cup water and 1 tsp. rock salt (or 1/3 tsp.
iodized salt). Simmer until half-tender.
2. Add sibuyas tagalong, potatoes and bell peppers.
Simmer for 10 minutes. Add Mechado-Caldereta sauce.
Simmer for another 5 minutes.

BEEF CALDERETA

1/4 kl. Beef round, cut into chucks
150g potatoes, cut into chucks
1pc. Laurel
1pc. Siling labuyo, sliced
200g Mechado-Caldereta Recipe Sauce
1/4cup Liver spread
1/2cup cooked green peas
1med. Red and green bell peppers, cut into strips

PROCEDURE:

Simmer beef in 1-1/2 to 2 cups water until tender.
Add potatoes, laurel leaf, 1/2tsp. iodized salt or
1/2 tbsp. rock salt and siling labuyo. Cook for 10 minutes.
Add Mechado-Caldereta Recipe sauce, liver spread, green peas
And bell peppers. Continue simmering until cooked.

CHUNKY LUMPIA

1/4kl. pork pigue,cut into strips
50g. baguio beans,sliced
1can 140g.Tomato Sauce
1med. onion,sliced
1/4Tsp. ginger,minced
1stalk green onion,chopped
1/2kl. squash,cut into strips
18pcs. medium lumpia wrapper

PROCEDURE:

1.Combine all ingredients except squash and lumpia wrapper.Season with 1/2tsp.iodized salt(or 1/2 Tbsp.rock salt)and 1/4tsp.pepper.Saute in 2 Tbsp.oil over high heat for 10 minutes.
2.Add squash then continue stirring over low heat until squash is almost done.Wrap 1 heaping Tbsp.of meat-vegetable mixture in lumpia wrapper.Fry in oil until golden brown. Drain on paper towels.

MEAT LOAF

1/4kilo ground beef
1/4kilo ground pork
1/4cup bread crumbs
2tbsp. butter
2tbsp. catsup
1tbsp. chopped onions
1/4cup water
2pcs. tomatoes, ripe, chopped
2pcs. eggs
salt and pepper
grated cheese

PROCEDURE:

Mix all ingredients in a bowl. Blend well and put in greased loaf pan. Bake with the Turbo Broiler at 350F for 30 minutes. Transfer to a platter and garnish with vegetables.

RELYENONG BANGUS

1pc. big bangus
1/4 cup ground pork
3pcs. tomatoes, shopped
1pc. red pepper, chopped
2cloves garlic, minced
1clove onion, chopped
1/4 cup green peas
2tbsp. flour
2pcs. eggs
1 small box raisin
salt
pepper
vetsin
2tbsp. cooking oil

PROCEDURE:

Debone the fish after cleaning. Remove all spines in the flesh. Heat the cooking oil in a pan. Saute garlic and onions. Add tomatoes, then mix in the ground pork. Add the flesh of the fish, red pepper, green peas and raisins. Season with salt, pepper and vetsin. Add the flour solution and blend in eggs. Stuff the fish with the mixture. Close the opening. Put on top of the Turbo rack inside the cooking pan, cover with the Turbo Broiler and set the temperature at 375F and cook for 20-25 minutes. Garnish with lettuce, boiled potatoes and slices of ripe tomatoes with a little French Dressing.

LECHON KAWALE

1Kilo pork liempo
1tbsp. rock salt
3/4tsp. vetsin
1/4tsp. baking soda (optional)

PROCEDURE:

Boil liempo in water for 30 minites. Scrape white layers in the pork skin. Prick skin with fork. Rub with salt and vetsin all throughout the liempo until salt liquifies. Spread baking soda evenly and thinly on the skin. Place the meat on top of the Turbo rack inside the cooking pan. Cover with the Turbo Broiler at 475F and cook for 25-35 minutes. Ready to serve.

ROASTED SPARERIBS WITH GREEN ONIONS

1lb small spareribs
8pcs. green onions, sectioned into two
1tbsp. wine
1tbsp. soy sauce
1tsp. salt
1tbsp. sugar
1tbsp. Hoi Sin sauce or catsup
1/8tsp. 5-spice powder
3cloves garlic, minced

PROCEDURE:

Select relatively lean spareribs. Rinse, drain and pat dry. Combine wine,soy sauce, 5-spice powder and garlic in a large bowl. Blend well and marinate spareribs for at least 1 hour. Turn occasionally so that the spareribs will marinate evenly. Roast the spareribs with the Turbo Broiler at 450F for 25 minutes. Cut into individual ribs and arrange on a serving platter. Place green onion between each spareribs and serve.

PRAWN BALLS

700grms. lean pork
200grms. pork fat
300grms. shrimps
1Tbsp. salt
1Tsp. vetsin
1Tbsp. sugar
pepper
2Tbsp. cornstarch
4Tsp. water
3stalks spring onions(optional)
2pcs. eggs

PROCEDURE:

Grind pork.Set aside.Shell the shrimps,chop and pat dry.Mix these ingredients.Put salt,pepper,vetsin and sugar.Mix egg gradually.Add cornstarch and water.Blend well.Form into balls and place on top of the rank inside the cooking pan.Cook with the Turbo Broiler at 375F for 15 minutes.For variation,wrap sliced shrimps with the mixture leaving the tail out,then wrap with "sensal" or aluminum foil.

PRAWN ON TOAST

1/4kl. shrimp
50grms. pork fat,ground
1/4Tsp. vetsin
1/4Tsp. salt
1/2 eggwhite
1Tbps. cornstarch
pepper
loaf bread


PROCEDURE:

shell and pat dry the shrimp.Chop.Combine shrimps,salt,vetsin,eggwhite,pepper and cornstarch.Add pork fat.Refrigerate.Trim bread and cut into halves.Dip shrimps with tail in egg,put on top of the bread,cover with the mixture leaving the tail out.Cook with the Turbo Broiler at 350F for 10 minutes.Brush with egg once.

ROAST PORK IN COIN SHAPE

1-1/4Lbs lean pork
6oz pork fat
2pcs. spring onion
3 slices ginger
1/4Tsp. all-spice powder
2Tbsp. sugar
2Tbsp. wine or sherry
1/2Tbsp. sesame oil
1/4Tsp. black pepper

PROCEDURE:

Trim the meat into a round shape (about 1 1/2" in diameter). Cut into 14 slices and score the center of each slice (don't cut it through). Cut the pork fat into 14 round pieces (a little smaller than the lean pork).
Place lean pork and fat into a bowl. Add the crushed spring onion and ginger, all-spice powder, sugar, soy sauce, sesame oil and pepper. Soak for about one hour.
Put
one slice of fat in the center of each lean pork, then thread into a skewer. Put the skewer on a baking sheet and place on top of the Turbo rack inside the cooking pan. Roast the pork with the Turbo Broiler at 350F for 15 minutes.
After 15 minutes, remove and rub with marinade, then roast again for another 15 minutes. Rub with oil. Arrange on a plate and serve with Chinese pan cake layers or sliced bread.

PORK POT ROAST

1Kilo pork ham
1clove garlic, minced
3Tbsp. soy sauce
2Tbsp. catsup
1Tsp. Lea & Perrins
1Tbsp. wine
dash of Ngo Hiong powder (optional)
1/2Tsp. vetsin
2Tbsp. sugar
1Tbsp. honey
1/4cup water

PROCEDURE:

Combine all ingredients and mix thoroughly. Marinate pork in the mixture for two hours. Roll pork and tie to form a cylindrical shape. Inject with the marinade by means of an injection pump. Set aside. Put on top of the rack inside the cooking pan. Cover with the Turbo Broiler and set the temperature at 350F - 375F and cook for 40-50 minutes.

BARBEQUED BEEF

3/4pounds beef (tenderloin)
1clove onion
12pcs mushroom
2pcs green pepper
1/2Tsp salt
1/2cup soy sauce
1Tbsp. sugar
1/2Tbsp. wine
1/2Tbsp. sesame oil
1clove garlic, minced

PROCEDURE:

Combine soy sauce, sugar, wine, sesame oil and garlic in a sauce pan, bring to a boil and turn off the heat. This sauce is for basting.
Cut the beef into 1/2"squares and season with salt and pepper. Cut onion and green pepper into 1"squares.
Thread onto a skewer the beef, onion, green pepper and mushroom alternately. Roast the skewered beef for 10 minutes with the Turbo Broiler at 400F. Paste with the sauce 3-4 times. After the beef is done arrange on a plate.

BACON BLANKET

3pcs. frankfurters
9pcs. sliced Bacon, long
6strips cheese
6strips pickles toothpick

PROCEDURE:

Cut frankfurters halfway lengthwise. Insert strips of cheese and pickles. Wrap with slices of bacon. Secure both ends with toothpick. Place on top of the Turbo rack inside the cooking pan. Cook with the Turbo Broiler at 475F for 3 minutes. Serve with catsup or mustard.

STEAMED WHOLE FISH

1Whole lapu-lapu
2pcs. lemon or calamansi
4pcs. onion rings
3pcs. stalks celery or parsley
3Tsp. water
1Tsp. wine
2Tsp. salt pepper

PROCEDURE:

Rub fish with salt and pepper. Place fish on an aluminum foil. Squeeze the lemon or calamansi juice all over the fish. Put the remaining ingredients on top of the fish. Wrap with foil. Place on top of the rack inside the cooking pan. Cover with the Turbo Broiler at 450F for 20 minutes.

BAKED TAHONG

1/2Kl. fresh tahong
3Tsp. butter or margarine, melted
1/4Tsp pepper
1/4Tsp ginger, crushed
2cloves onions, chopped

PROCEDURE:

Arrange tahong or mussel in a cookie sheet after opening. Mix all ingredients thoroughly and dot on top of each tahong. Place on top of the rack inside the cooking pan. Cover with the Turbo Broiler and set the temperature at 475F and cook for 6-7 minutes.

SKINLESS EMBUTIDO

1/2Kl. ground pork
2Tbsp. soy sauce
1/2Tsp. salt
1Tsp. black pepper
1/2cup bread crumbs
1cup catsup
1box raisins
1can green peas (optional)
1/4cup pickle relish
2pcs. eggs
1can sausage, chopped
1pc. red bell pepper, chopped
1pc. carrots, chopped
1clove onion, minced
1can pineapple, sliced

PROCEDURE:

Mix all ingredients except pineapple slices. Grease a baking pan, arrange pineapple slices and put all the mixture in the baking pan. Cover with aluminum foil. Place the baking pan on top of the rack inside the cooking pan. Bake with the Turbo Broiler at 350F for 25-30 minutes.

PORK BARBEQUE

1kl. pork, sliced into pieces
1Tsp. salt
2Tbsp. sugar
2cloves garlic, minced
2cloves onions, minced
4Tbsp. water
2Tbsp Hoi Sin sauce
1Tsp. vetsin
3Tbsp. tomato catsup drops of sesame oil
1Tsp. wine
1Tbsp. soy sauce

PROCEDURE:

Mix all ingredients and marinate pork overnight. Thread in slices of meat in the skewer or barbeque stick. Put on top of the rack inside the cooking pan, cover with the Turbo Broiler and set the temperature at 375F for 10-15 minutes. Brush with marinade occassionally.

HONGKONG STYLE ASADO

1/2kl. pork,sliced into pieces
1Tsp. salt
2Tbsp. sugar
2cloves garlic, minced
2cloves onions, minced
4Tbsp. water
2Tbsp. Hoi Sin sauce
1Tsp vetsin
1Tsp wine drops of sesame oil
dash of pepper
2Tsp catsup

PROCEDURE:

Mix all ingredients and marinate meat overnight. Place slices of meat on top
of the turbo rack inside the cooking pan. Cover with the Turbo Broiler and cook at 375F for 15-20 minutes. Serve.

EMBUTIDO

700grms. lean pork
200grms. pork fat
300grms. shrimps
1Tbsp. salt
1Tsp. vetsin
2 eggs
2Tbsp. sugar
pepper
2Tbsp. cornstsrch
4Tbsp. water
3 stalks spring onions(optional)
1clove onion,minced
1pc. carrots,grated

PROCEDURE:

Grind pork.Set aside.Shell shrimps,chop and pat dry.Mix these ingredients.Put salt,pepper,vetsin and sugar.Mix eggs gradually.Add the starch and water.Blend well.Add the spring onions,onions and carrots.Form into cylindrical shape 6"long then wrap with "sensal"or aluminum foil.put on the top the rack inside the cooking pan.cover with the Turbo Broiler,cook at 375F for 20-25 minutes.

PORK CHOP

1kl. pork chop
1/4cup soy sauce
2Tbsp. calamansi juice
1/4cup barbeque marinade
1Tbsp. patis
2Tbsp. sugar
1clove garlic,crushed
1/4Tsp. vetsin

PROCEDURE:

Mix all ingredients.Marinate pork chop.cover and chill for at least 8 hours,turning meat occasionally.Drain and reserve marinade.Place pork chop on top of the rank inside the cooking pan.Cover with Turbo Broiler,set the temperature at 350F and cook for 15-20 minutes or until done.Brush with marinade while cooking.

CHINESE STYLE SPARERIBS

1kl. pork spareribs,split
3Tbsp. honey
2Tbsp. soy sauce
2Tbsp. sugar
2Tbsp. catsup
1Tbsp. Lea&Perrins
1/4cup water
1/2Tsp. vetsin
1clove garlic,minced
1Tsp. salt

PROCEDURE:

Combine all the ingredients except pork spareribs.Marinate spareribs for 2 hours.Place on top of the rack inside the cooking pan and cover with the Turbo Broiler.Cook at 350F for 20-30 minutes.Brush with the marinade once in a while.

BEEF STEAK

2pcs. T-bone steak
salt
pepper
1Tbsp. Lea and Perrins
1Tbsp. butter,melted

PROCEDURE:

Rub steak with salt and pepper.Add Lea and Perrins sauce.Brush with butter.Place on the top of the rack inside the cooking pan and cook with the Turbo Broiler at 450F for 10-12 minutes.

CHICKEN BARBEQUE

1kl. chicken,cut into pieces
1/4cup butter
2Tsp. lemon juice
1/4cup catsup
dash of cayenne(optional)
3Tbsp. soy sauce
vetsin
dash of pepper

PROCEDURE:

Melt the butter and add other ingredients.Blend thoroughly and keep the sauce hot.Marinate the chicken.Put on top of the rank inside the cooking pan,cover with the Turbo Broiler,set the temperature at 375F and cook for 20 minutes.

CRISPY CHICKEN

1 whole chicken
1Tbsp. salt
3/4Tsp. vetsin
2pcs. star anise
3slice ginger
1clove garlic,minced
1clove onion,minced
1Tbso. soy sauce
1Tbsp. wine

PROCEDURE:

Rub chicken with vetsin.Stuff ginger,star anise,onion and garlic inside the chicken.Refrigerate overnight.Brush soy sauce and wine all over the chicken.Place
on top of the Turbo rack inside the cooking pan. Cover with the Turbo Broiler at
375F and cook for 25-30 minutes.Brush with honey before serving.

Continental Chopsuey

1/4c shortening
3 cloves garlic minced
1/2c onion mined
1/4c boiled pork slice thinly
1/2c boiled chicken moat sliced thinly giblets (optional)
2tsp soy sauce
1tsp sugar
1tsp pepper
1/2tsp m.s.g
1/2c chicken broth cube
2tsp cornstarch for thickening
1/4c shrimps
VEGETABLES
2pcs small pc. carrot sliced thinly
2pcs potato sliced thinly
1c ubod or singkamas
1/2 sayote
2 red and green pepper in cubes
1c cabbage
1/4c green onions
1can young corn
1 whole chiccaro

Procedure:

1.Saute garlic,onions. Add in the order above all the meat. Season to taste.
Simmer. Add the broth.
2.Add vegetables in the order of doneness. Cover for a while.
3.Add cornstatch dissolved in little water to thicken sauce. Serve hot