2 1/2 pounds chicken pieces
1 teaspoon salt
Dash of pepper
3 tablespoons vegetable oil
1 small piece ginger root, crushed
1 onion, sliced
2 cans (14 1/2 ounce size) chicken broth
2 cups water
1 green papaya, pared and seeded
4 cups marungay leaves, if desiredems removed

Season chicken with salt and pepper. In a large sauce pot, heat oil and brown chicken. Add ginger and onion; cook until onion is transparent. Add broth and water. Cover and simmer for 1 hour. Cut papaya into 1-inch cubes. Put into soup and cook 5 to 10 minutes, or until papaya is tender. Add marungay leaves; turn off heat and let stand for 2 minutes. Enjoy!
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3 pounds stew meat or boneless and skinless chicken pieces
6 cloves garlic, crushed
1 tablespoon salt
4 carrots, pared and cut diagonally
5 potatoes, pared into 6 pieces
2 quarts water
1 can (8 ounces) tomato sauce
1 onion, cut into wedges
6 stalks celery, cut diagonally into bite-size pieces
1/4 cup shoyu (soy sauce)
1/2 cup flour
1 cup water

In a large saucepan or Dutch oven, brown meat and garlic, adding 1 tablespoon salad oil if meat is very lean. Sprinkle with salt. Add the 2 quarts water, the tomato sauce and carrots to meat. Bring to a boil and cook rapidly for about 10 minutes. Add potatoes, lower heat, and cook for 15 minutes. Stir onions and celery into stew; cover and cook for about 1 1/2 hours or until meat is tender. Stir in shoyu. Mix flour with the 1 cup water. Stir into stew. Cook until gravy thickens, stirring constantly. ENJOY!
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1&1/2 lbs won bok cabbage, cut into 2-inch slices
1 lbs ground pork
2-3 pieces of green onion, minced
1 egg, slightly beaten
1/4 tsp. powdered ginger
1 tsp sherry
2 tsp salt, divided
1 quart chicken broth
shiitake mushrooms, sliced thin

In a mixing bowl, combine the pork, onion, egg, ginger powder, sherry & a half a teaspoon of salt. Mix well then shape into 1-inch balls. In a medium to large pot, heat the chicken broth and add the pork balls. Simmer, covered, for about 20 minutes. Last add the cabbage and mushrooms and simmer for about 5 to 10 minutes more, until the cabbage is cooked. Enjoy!
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1&1/2 lbs ground beef
1 small onion, chopped
1 egg
1/4 C shoyu
1/4 C sugar
2 cloves garlic, minced
1/2 tsp fresh ginger, minced
2 stalks green onion, chopped
1 Tbsp sesame oil

Combine all the ingredients in a medium size bowl. Form into patties. Your choice of bake, fry, or hibachi. Cook until your liking. Enjoy with rice, noodles or as a burger. ONO!
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1 lb. Pork, cut into bite size pieces
¼ tsp. Ginger
a dash Pepper
3 strips Bacon, sliced
½ C. Water or Chicken Broth
1 bunch Won Bok Cabbage, cut into bite size pieces, separating the hard (bone) pieces and leafy part
¼ tsp. Oyster Sauce or to taste
shoyu to taste

Brown Pork in a large pot, add ginger and pepper. Clear a space in the middle of the pork and add bacon. Cook till bacon is slightly crispy, add water. Add the hard part of the cabbage to the pot first, Place the leafy part on top. Cover the pot few minutes simmer till the leafy part is soft. Add oyster sauce and shoyu. Stir then cover pot and turn off the fire. Ono with white rice and a banana on the side.
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