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  Ginisang Ampalaya with Egg Recipe is a very simple dish with very high nutrients content, which is also good for those who are diabetic. I used to hate ampalaya or bitter melon when I was a kid but when my mom cooked it with egg, that’s when I started to like it and become one of my favorite filipino dish.
  
  
  Preparation Time: 00:10
  Cooking Time: 00:20
  Servings: 3 to 4

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• INSTRUCTION

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• 3 medium size amapalaya or bitter melon

• crushed 1 clove of  garlic

• 1 sliced onion

• 3 diced tomatoes

• 4 eggs, beaten

• some salt or patis (fish sauce) and pepper to taste

STEPS

1. Slice ampalaya or bitter melon thinly ( put in a bowl with water to lessen the bitter taste )

2. In a pan, saute garlic, onion, and tomatoes until the tomatoes have juiced out. While doing this, add some patis (fish sauce), or salt and pepper to taste.

3. Add ampalaya and 1/2 cup of water. Let it simmer for 5 minutes.

4. When ampalaya is quite tender, stir in the beaten eggs and cook for another 5 minutes. Then it’s ready to be 

served.Note:

Do not over cooked the vegetable so it will still have a distinct crunchy taste when you eat.

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  Chicken Lumpia Recipe is a very simple dish filled with chicken, onions, a little of curry powder and brown sugar and with grated cheese. You’ll love chicken version of Lumpia.  Try it
  
  
  Preparation Time: 00:15
  Cooking Time: 00:15
  Servings: 6 to 8

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• INGRIDGENTS

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• 2 tbsp cooking oil

• 1/3 cup minced onions

• 250 g chicken breast minced

• 1 sachet 8g MAGGI MAGIC SARAP

• 1 tsp curry powder

• 1 tbsp brown sugar

• 1 cup grated cheese

• 1/4 cup NESTLÉ All Purpose Cream

• 10 pieces lumpia wrapper cut into half

• cooking oil for deep frying

• • Salsa:

• 1 cup minced tomatoes

• 1/2 cup minced onions

• 1 tbsp minced kinchay

• 1 tbsp lemonade mix

STEPS

1. Heat oil and saute onions until limp.

2. Add in chicken and cook for about 8 minutes or until color is translucent.

3. Add in rest of the ingredients then remove from fire.

4. Put about 1 tsp of chicken mixture in lumpia wrapper and roll and seal edges well.

5. Deep fry and drain well in paper towels. Serve with salsa.

Enjoy this  Grilled Spice-Rubbed Salmon recipe with any low-fat side dishes of your choice, it’s undeniably delicious

Preparation Time: 00:10

Cooking Time: 00:15

Servings: 4

INGRIDGENTS

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• 2 tsp. chili powder

• 1 tsp. ground cumin

• 1 tsp. packed brown sugar

• 4 5-oz. skinless salmon fillets

• 1 small cabbage, cut in 6 wedges

• 2 to 3 Tbsp. cooking oil

• 1 large

• carrot Orange wedges

STEPS

1. In small bowl mix chili powder, cumin, brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Rub spice mixture on salmon. Brush cabbage wedges with 1 tablespoon of the oil.

2. On charcoal grill place salmon and cabbage on greased rack of uncovered grill directly over medium coals. Grill salmon 4 to 6 minutes for each 1/2 inch of thickness or until it flakes when tested with a fork, turning once halfway through cooking time. Grill cabbage 6 to 8 minutes, turning once.

• 3. Meanwhile, peel carrot and cut in wide strips. Remove fish and cabbage from grill. Coarsely cut cabbage; combine with carrot and 1 to 2 tablespoons remaining oil. Season with salt and pepper. Serve with oranges.

Preparation Time: 00:10

Cooking Time: 00:35

Servings: 4

Grilled Chicken Leg with Asparagus and Peas Recipe, Chicken legs are the perfect meat for grilling. The heat of the grill sears the outside, keeping the meat moist and tender on the inside. In this recipe, chicken legs are brushed with a mixture of ketchup and hoisin sauce, and grilled on a charcoal grill. Served with fresh asparagus and sugar snap peas, this recipe makes a delicious and complete summertime meal.

INGIDIENTS

1/4 cup ketchup

3 Tbsp. hoisin sauce

4 whole chicken legs, about 2-1/2 lb.

4 slices bacon

2 bunches small carrots with tops, trimmed, or 12 oz. baby carrots

3/4 lb. sugar snap peas

8 oz. asparagus, trimmed and cut in 2-inch lengths

1 Tbsp. small fresh mint leaves

STEPS

1.For sauce, in small bowl stir together the ketchup and hoist sauce; set aside.

2.Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3.For charcoal grill, place chicken on rack, bone side up, directly over medium coals. Grill, uncovered, 35 to 45 minutes or until no longer pink (180°F), turning once halfway through and brushing with sauce last 10 minutes. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on rack over heat. Cover; grill as above.)

4.Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp.

5.Drain on paper towels, reserving drippings in skillet.

6.Add carrots to drippings; cook and stir 5 minutes.

7.Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are tender.

8.Remove from heat. Crumble bacon. Stir in mint and bacon.

9.Serve with chicken. Makes 4 servings.