Half Pang Lasing.. Half Pang Bagong Gising


It’s 3:00 in the morning and I swear not too long ago this was the time I would just be on my way home from a gig or a night out with the boys. I find myself in a now brightier more commercial Tapsi Ni Vivian in Tuazon Ave. Marikina. Though the place does look more appealing it doesn’t lose its flare for food nor the characters that fill the tables in this 24/7 “panghimasmas-bago-uwi”.. Nightspot.. Or should I say.. Early morning spot..

You have your poker players most looking like they lost the world and a few feeling like they’re on top of it.. Treating the gang. Then you have your typical all male testosterone filled barkada.. Trying their latest pick up lines on the next table.. Which happens to be bar girls with their manager who have just finished work in the nightclubs around. You can tell a lot just by sitting and observing as your free to seat in this iconic place this side of town good for one or twenty one.

I’ve been on a bulalo /nilaga spree the past weeks and this is no day to let down on my streak. I ordered Nilaga.. Which would usually mean Nilaga Baka or Beef Shank Soup in broth. I’m surprised they offered NILSILOG.. I was starting to think of the taste and the texture of food in my head ad how the flavours would lead up to..

Time to get adventurous… I just don’t know how nilaga would taste with fried rice.. And with fried egg to boot. It’s like you’re suppose to order a a strong dish match it with mild sidings or starch. Not this morning.I’m going all fireworks. I asked for 3 calamansi (kumkuats citrus) and siling labuyo for my dip..

I know it’s just tasteless of me and utterly baduy to order three-in-one coffee with my nilaga.. But that’s just me. The disk arrives and as expected.. The festival flavours of brothed tender beef, leafy veggies, chilli citrus fish sauce, runny fried egg on fried rice may just be too much on the pallette. Specially if you take in a few spoonful sips of warm beef broth to go with it.

These 24/7 bulalo houses have their own secret “bulalo since the beginning of time” concoction. It’s.just tasty.. MSG lightly present though.. But still beefy.. And UNLI! Yep you could have as much as you want
. Unlike those joints in the now snobbish tagaytay district when you can no longer ask for extra soup.

The solo fried rice and fried egg won’t cut it though. So the P135 price would end up something like p170.. For your additional fried rice and egg.

It’s 3:58 in the morning.. And I’m now seeing runners.. Cyclists and families coming in.. And a new day begins this side of town where the sun shines first only in the east.

Active Health Sports Gel

I wanted to try out the new ACTIVE HEALTH SPORTS GEL but I wanted to try it in a brick training session as Im joining ULAH Tri United this month. I was planning on doing a 750m Swim, 20Km Bike, and 5Km run. but bad weather suddenly set in and I had to cut short the bike to 12km and the run 3km as it was already starting flood in our area. 

Trying out the new Active Health Sports Gel, Just before the 750m Swim, 12Km Bike, and 3Km Run Brick Training.

Trying out the new Active Health Sports Gel, Just before the 750m Swim, 12Km Bike, and 3Km Run Brick Training.

I wanted to try out the Active Health Sports Gel that if taken around 30 minutes before the run, I would like to observe if it was “hiyang” to it, so as that i wouldnt experience upset stomach or sudden increase in palpatations..etc.. as I am with other sports gel. For the record i use GU, Clif Gel and Clif Sports block,

Id have to take my hat off to Unilab for starting from scratch regarding the development of the Active Heatlh Sports Gel. If it was some other company, they would have just imported a formula, or had reversed engineering an existing product and tweak on it., but not Unilab.. they started from scratch and really developed it which according to Ms. Bianca (Brand Manager) , took 2 years to develop. Now that they have the finished product after numerous testing. It is now BFAD approved which is one of the highest quality standards in testing fit for commercial use.

Compared to other sports gel, the most evident difference from other sports gels which I totally like is its CONSISTENCY.. it is more syrupy than most. Taking other sports gels, I would have to drink water along with the gel so It wouldnt slime all over my throat. With the Active Sports Gel, it is more syrupy and it was easy to swallow.

The taste is good. It had just the right richness. I didnt have that sudden sugar overload that would shock my tastebuds.   For now the current flavor available is BERRY MIX.

Active Health Sports Gel contains more complex carbs as there is a 9:1 ratio of complex to simple carbs. It also contains the highest amount of maltodextrin(26g/43g sachet) as compared to other gels, which provides endurance athletes more of the longer-sustaining energy fuels. Complex carbohydrate maltodextrin is easy to digest in the stomach and easily absorbed in the intestine as quickly as glucose.

So now you have your Enervon Active vitamins to provide serious stamina for serious sports, Your Active Health Sports Gel during training or race, and your Enervon HP drink which is great for recovery.

The new Active Health Sports Gel

The new Active Health Sports Gel

So Im off to my 750m swim in moderate pace.  Of all the three events my favorite is swimming. Clearly check out my pics that im not built for speed in land!

Selfie under the water during my swim Photo courtesy of my training bud Mike Nera and Camera by Jimmy Ong

Selfie under the water during my swim Photo courtesy of my training bud Mike Nera and Camera by Jimmy Ong

I made the swimming pool by the clubhouse our transition area. So after the swim, I was off to bike. Before biking I was bent on doing 20km but bad weather and due to safety and flooding I was just down to 12km. But still I had my Active Health Sports Gel in my bike cockpit just in case it turned out to a long ride.

Active Health Sports Gel, cockpit ready and easy to tear away and chug away!

Active Health Sports Gel, cockpit ready and easy to tear away and chug away!

So the short bike ride didnt leave me tired as I would expect but I wanted to try the Active Health Sports Gel during the brick training session so I tried one, back to transition just before going off to do the run…

Trying out another Active Health Sports Gel in transition to Run. Still able to smile!

Trying out another Active Health Sports Gel in transition to Run. Still able to smile!

What was supposed to be a 5km run ended up in 3km as bad weather persisted and it was starting to flood in some streets. It was a good workout still and I was happy I was able to try out the Active Health Sports Gel in training.

The verdict.. a good product! I like the way it is syrupy in consistency and it has more carbs to fuel my training or race! I was able to sustain my stamina during my training and had my 2nd wind during the run!

The Active Health Sports Gel will debut at the Run United Philippine Marathon on Oct 6. I see myself still using the Active Health Sports Gel, not for the run, but to fuel my hosting which i expect to run from 12mn to 11am in the morning straight duty.. Ill see you at the finishline!

Pompono Fish in Clear Broth ( Tinolang Pampano )

Pompono Fish in Clear Broth (Tinolang Pampano)

Pompono Fish in Clear Broth (Tinolang Pampano)

My mom is ilongga, hailing from a small town called Murcia near Bacolod. Its only now that I get to really appreciate the simple yet savory, not to mention healthy cuisine they cook up there.

When fresh fish is available, and I mean fresh,( just caught transported brought in the wet market and not yet frozen), tinola or clear broth is the way to go. Most would shy away from this or just opt for the usual sinigang in masking or eliminated the “fishy” taste and smell of fish. It all boils down to how fresh your ingredients are, the fresher the ingredients the less you should mess with it.

One of the fish and sea food capitals in the Philippines is in Capiz and over centuries they would find ways to cook bounties from sea. Tinola is a way of cooking seafood in broth / soup that has made its way to neighboring provinces as well.  In Manila, the tagalog (taga ilog) are used to eating chicken tinola. In visayas, tinola is referred to as seafood broth.

For this dish there are no soy sauces, no fish patis sauce, not even instant broths knorr maggi etc,.

200g pampano cleaned
2 pcs tomatoes big slices

tanglad or lemon grass

onion leeks

coin size slice of ginger or size to taste

1/4 clove garlic

1 whole red onion sliced in half

1 cup Talbos ng Kamote (Sweet potato leaves)

750ml water

salt  to taste

green sinigang pepper optional

Prep everything as instructed under the ingredients and throw everything in soup pan at the same time.

Thats how my mom made it. I was contesting to have the water boiled first but nah… she insisted on throwing everything at the same time.

Done in 15 minutes. Serve hot.

Tell me how yours turned out.

To turbo spice ala Asian the dish, Add half lemon, basil, chilli peppers, SRIRACHA,

Lypo-spheric Vitamin C



Wifey had me take this.

“I asked what is it?”

“Its vitamin C”

“Id rather take my usual multivitamin as long as its tablet.. this one is ..uh .. mushy”

“Sige na.. its good for you…” she then downs hers and teaches me how to take it.

“Put it under your tongue..ngayk…zchiz..chlchlchclrrr … ” I couldnt type in words what the sound was but read aloud

and youll get the hang of it.

So I eventually follow.. GEEZ!!!! and I shit you not!!! this thing tastes AWFUL!!!!!  From a guy who eats anything!!!
This thing is like a 9 out of 10 in my taste like shit meter..a 10 out of 10 must be shit (not that I tasted)

hmmm.. how do I describe it..  Its like the consistency of those energy gels, no.. more like the syrupy fillings of chocolates.. its like orange filled Lindt candy but then again its panis.

Anyway .. its suppose to make you feel better, well improve immune system or whatever vitamin C is suppose to do ..but time 10 times so many pa.

Im the last person to talk technical about it..so I searched on it and this is what I got.. (see article below)


Must Buy if: youre a runner/ active lifestyle person, suddenly youve got colds and you trained months for a race and by chance youre rushing to get well. Youd down anything regardless of taste just for any improvement on health / performance

Dont buy. if youre loyal to your multivitamin, vitamin c brand. If youre kuripot. If taste is king over health benefits.

Lypo-Spheric™ Vitamin C is the first choice of people who really understand bioavailability and the importance of high-dose vitamin C. Right out of the gate all other forms of vitamin C rapidly crash into an absorption barrier that vastly limits the level of vitamin C that can enter the bloodstream… and the vitamin C that doesn’t get absorbed, gets flushed. (Important note: all the vitamin C in your food is just as restricted by this absorption barrier.)

In stark contrast, the “Smart” Lyposomal Nano-spheres® that encapsulate Lypo-Spheric™ Vitamin C gently slip across the intestinal wall and into the blood. That’s because they are able to completely bypass a very restrictive nutrient transport system that radically limits the bioavailability of all non-liposome encapsulated forms of vitamin C. A recent clinical trial by world-renowned vitamin C expert and pharmacologist, Steve Hickey, PhD, shows that Lypo-Spheric™ Vitamin C is able to produce serum levels of vitamin C nearly double those thought theoretically possible with any oral form of vitamin C. This astounding level of bioavailability not only dramatically increases the amount of vitamin C in the blood, but recent thermographic microscopy provides visible evidence that it also aids its entry into individual cells.

Try it and you’ll see and feel superior delivery and enhanced results for yourself — guaranteed!

Squeeze the contents of one packet into your favorite juice or other cool beverage. It’s easy to swallow. Within minutes millions of “Smart” Lyposomal Nano-Spheres® loaded with vitamin C will move into your bloodstream and then into your cells. Once there, the “essential” phospholipids and the vitamin C will be unleashed to perform their powerful work!

Each 0.2 oz. packet of Lypo-Spheric™ Vitamin C contains 1,000 mg of vitamin C and 1,000 mg of “essential” phospholipids. It’s the most bio-available, easy-to-swallow vitamin C supplement on the market.

Lypo-Spheric Vitamin C – Numerous Positive Effects:

  • Lypo-Spheric Vitamin C is a powerful Antioxidant with extraordinary benefits
  • Provide rapid and positive impact on CARDIOVASCULAR FUNCTION (C.V.)
  • Help to prevent impaired liver function linked to excessive fatigue, accelerated aging, weight problems, impaired immunity.
  • Increase metabolism, endurance, energy and stamina.
  • Help the body form the protein COLLAGEN that builds bone structure, cartilage and blood vessels.
  • Help to decrease cholesterol and lead toxicity.
  • Help to INCREASE LONGEVITY and overall immune system.
What Experts Are Saying…
“Comparing the bioavailability of all other oral vitamin C delivery with your oral liposomal delivery is like comparing a squirt gun to a fire hose. Not only am I convinced that the efficacy of Lypo-Spheric™ Vitamin C far surpasses any traditional oral vitamin C supplement, but my recent personal experience with it suggests that it may sometimes be better than IV injection.”

Thomas E. Levy, MD, JD
Author of Primal Panacea


Quizzed at Quiznos BGC


After one of those hectic meetings I had from BGC Bonifacio Global City I don’t know why I found myself inside Quiznos again after vowing I won’t eat here again.

Its like that love hate relationship na nagtampo ka pero binanalikbalikan mo pa rin. For the life of me I couldn’t figure out why? Quizzed at Quiznos but rather puzzled.  Is it the lure of good location just returning to where you parked? Is it the clean inviting interior you see from the outside of Italian or Mexican red and green hues? Could it be the sumptuous sandwich photos posted outside? Whatever it is I couldn’t figure out.

Last I ate I wanted to try what the people are lining up for and I wasnt too happy with the roast beef sandwhich vis a vis the price.

You get a bright welcome greeting from the staff which is a good start. I ordered the Italian sandwich size regular which is 8″ I think. Salami pastrami all the Italian mi ‘s are in the mix on rosemarie bread honey mustard dressing.

Too bad they don’t have jalapeno peppers. And off the sandwich goes to their toaster conveyor which is the highlight hmmm toasty.


The lady played a Jedi trick “do you like chicken noodle soup to go with that?” I must have said yes


Hmmm toasty. Bread toasted to perfection. But a tad too much bread or lack of sandwhich filling. Honey mustard dressing tasted good and something to rave about on the light sweet side. Not too happy with the price though at p185.

Not too happy with the p65 chicken noodle soup with plastic spoon. I must say the chicken chunks are rather fresh but it reminds you of a diluted Royco chicken noodle soup when you were a kid.

Hmmm toasty. Maybe I’ll be back to complain some more but deep inside I really enjoy eating there and enjoy the food even if it’s a Tad pricey for a sandwhich. Youre in BGC after all.

Cohen Diet Recipe: Steamed Lemon Lapu Lapu With Spinach & Roasted Vegetables

Steamed Lemon Lapu Lapu with  Spinach & Roast Vegetables

For those into the Cohen Lifestyle Diet Im sure by now youre running out of recipes.. and like me, a fellow food lover, with all the restrictions.. this is just not right..

For those already in Cohen Lifestyle Diet, kindly base your allowance as written in your personal program and you should know the restrictions. The main weight of the protein and vegetables is omitted but do base it on your program. To know more on the Cohen lifestyle diet. Visit http://www.cohenlifestyle.com.ph

A note on this dish. Lapu Lapu is best steamed as a whole fish, but due to weight allowance restrictions I already have our fish suki cut and fillet it. Fresh fish is best, there is no way around cooking good food if to begin with your primary ingredient (fish) is not fresh. Look for the freshest fish you can find given your budget.  Frozen fish any longer than 3 days from the time you bought it at the market is not going to taste as prime. This recipe I’ll be elaborating is not 100% cohen lifestyle diet friendly. Its cooked to appeal to “normal” diners or those in transition to low salt diet yet still maintaining a good and appetizing taste.

To make this dish 100% cohen lifestyle diet friendly, REMOVE from the ingredients the following:
No Sesame Oil
No Soy Sauce

Based on http://www.myfitnesspal.com this dish contains only the following:

430 Calories 25 Carbs 1 Fat 13 Protein

The following are the ingredients and instructions in preparing the Steamed Lapu Lapu & Spinach with Roasted Vegetables.

Lapu Lapu Fillet



Half Large White Onion


1/2 cup Bell Pepper

2 Teaspoon Minced Garlic

1 Tablesoon Olive Oil

2 Teaspoon Kikoman Light Soy Sauce

3 Teaspoon Sesame oil

Salt, Pepper,


1) Wash Fish and drain water. Place fish on approx 8″ x  8″ aluminum foil.  Season with Pepper (no salt yet). Squeeze 1/2 lemon on top. Expect juices to drain but still should be inside the foil. Pour 1 teaspoon sesame oil. Slice lemon to have 2 thin slices. Place lemon slices on top. Wrap foil and entirely enclose fish.

You can actually just steam the fish directly without the foil, I choose to steam the fish with foil to retain lemon juice.

2) Steam at low heat 15 minutes. In the same steamer place spinach and steam for not more than 8 minutes

4) Slice onion in half. Do not peel. Slice Bell pepper. Slice tomatoes. Place in ceramic or oven capable plate. Pour in 1 teastpoon olive oil on Tomato, bell pepper. Place inside oven and roast it at 200 degrees 20 minutes

5) Steam spinach add salt and pepper to taste.

5) Prepare pan in low heat. Pour 2 teaspoon of olive oil. Place 2 teaspoon of minced garlic . Careful in unwrapping the steamed fish as it is hot and careful not to spill those precious delicious juice Pour in juices from the steamed fish. Pour in 2 teastpoon of sesame oil. Pour in 2 teaspoon of Kikoman Light soy sauce.  (optional to taste.. add 2 tablespoon of water, add 1 packet of splenda)

6) Plate the fish and pour in pan sauce on top of the fish. Plate the spinach and roast vegetables.

Why I like roasted vegetables.. if kaya ng ihaw much better. Tomato and onions gets to share its sweetness best when roasted or broiled. It just complements the light dish.

Try it and hit me up on how it tastes. You can replace lapu lapu fillet with Dory (not cohen friendly), tilapia fillet, and sea bass.

Fitness Journey: Now and Forever

(photo credit to SnailShot photography for the photo)

My Fitness journey now and forever. With that Id like to segue to one of my favorite quotes “the past was once the future”. The elemenf of a time line in my fitness journey has been in limbo for the past couple of years. I started getting serious  in losingweight and getting fit way back in 2005.

In my eternal search for a sport that would fit and challenged me I thought getting into Triathlon would be the best way. I mean with swimming biking and running i suppose papayat na siguro ako niyan. ive done a couple of olympic standard distances.. though triathlon training made me always hungry. I would justify my binge eating with the swim bike run workouts I would do. Unfortunately even for non workout days and evev off season days i retained my”tri” diet as well.

It was just fairly recent when i got to spend some time with Coach Chinggay (andarada). Though not a fan of Fad diets She elaborated that eating sensibly is a huge part if the equation.. and by that eating quality, nutritious non processed food.

As far as diets are concerned, i didnt want to go that route as i did try it before. I tried the South Beach diet.. i did lose like 15lbs infortunately i lost around 15 friends in the process as well. The South Beach diet left me craving, moody, no, make that extremely moody and cranky.. inaway ko na talaga lahat.. buong mundo!

I did try the No rice diet and I did lose 10lbs only to gain 20lbs a couple of weeks after. Thats what deprivation does to me. Buffet restaurants become my haven.

More articles on my fitness journey to follow. Hopefully this will inspire some of you my fellow fluffies and hopefully get tips from my fit friends as well. Join me in my journey. This is going to be fun. Lets do this!

Vietnamese Pho recipe

Nothing compliments cool rainy weather better than hot soup. I just remembered my post a year back in Facebook of a recipe I did after watching Master Chef Kids Edition. If its easy enough for kids its easy enough for everyone!  I prefer my soup boiling hot. In some cases I like mine thick and rich where Hot and Sour soup just makes my day. In times Id just want it light to complement other dishes, the Vietnamese Pho is great to serve, specially for family and friends. What strikes this dish is the fresh, citrusy aroma it should have as you put up the bowl close to you.

The beauty of the Vietnamese Pho is you can put in your desired protein ingredient, hard boiled egg, tofu, chicken, kani, fishballs, shrimp, fish fillet, twice cooked roast pork slices, and spices such roasted garlic and carmelized onion shavings, chili peppers etc. to suit your taste.

You can adjust how spicy you would want it as well and keep it easy on the chilli and sriracha, but then again, whats the use in riding the roller coaster with your eyes closed.

There are two ways of doing this, one is the fast food way, by prepping the chicken stock with cubes or getting whats available at the grocery (imported sections sell chicken stock)


1kg chicken wing,

1 cup fresh corriander leaves

1 1/2 fresh cup basil leaves 2 lemons

2 cups bean sprouts

100gm rice-stick (pad Thai) clear noodles

3 tablespoon olive oil

2  knorr cubes (dissolve and mix  in 1 cup coldwater)

3 piso coin siezed slices ginger,

3 onions,

3 stems celery,

2 cups pre-boiled cabbage (baguio petchay)

ripe tomatoes,

1 tablespoon cinammon,

1 teaspon equvalent or 2pcs star anise,

2  tablespoon thai fish sauce or amount to taste,

2 tablespoon soy sauce, or amount to taste

season salt and pepper to taste

rock salt in cleaning chicken

1 clove minced garlic for toppings (cook in olive oil till BROWN, not burned, remove) ,

finely chopped chilli siling labuyo, rinsed and seeds removed

Additional ingredients

1 cup deveined sauteed shrimp
1cup semi firm tofu tokwa

1 cup kani (artificial crab)

Sriracha Chilli sauce

Hoisin sauce



1) Clean chicken wings thoroughly remove membranes, flush with running water, rinse repeat then rub slightly with rock salt, rinse

2) Heat stockpot (cookingpan of choice used to cook broth / pressure cooker) medium heat, place in olive oil, garlic, large quad cuts of onions. Place in chicken wings and sautee slightly turning them often no longer than 5 minutes

3) Put in 2 liters of purified water. Place in celery stems and star anise. Bring to a boil. After 10 mins of boiling, remove impurities floating. Continue to boil and add in cinammon, soy sauce, thai fish sauce, additional knorr cubes to taste, squeeze in 2 lemons. Mix. Trow in the half lemon peeling (this is my personal preference it gives more citrusy  flavor with a bitter twist of the lemon peel). Add 1 small siling labuyo chilli seeds removed.

4) When broth is done, you may separate the chicken wings, fillet and get chicken meat (no skin ) and set aside (throw back in the chicken bones)

5) prep broth for serving. At this point, your broth will most likely look a tad gross resembling that of  an asian soup place with hanging ducks, gross but delicious. With all those grime and impurities floating. But remember in some cultures those grime and impurities are delicacies. remove chicken bones,  siling labuyo (go find it . now na) star anise, whole lemon peel, ginger and celery stem from the broth.If you;re really maarte, and going for quality to impress you may opt to strain the broth even further with straining cloth. Arte ha.


1) Cleaning, who really wants powdered impurities. Place white pad thai noodles in cold water, agitate, drain.

2) Pour in boiling water, cover with a plate for 3 to 5 minutes. drain water when cooked


1) Dito na lalabas kaartehan mo pa. Serve the following per serving bowl

2) Pad thai noodles, beansprouts topped with kani, chicken meat, tofu, deveined sauteed shrimp,

3) Top further with minced browned garlic chips, sliced chili labuyo, lemon wedges, basil leaves, coriander, cabbage (baguio petchay) cut ripe tomatoes

Offer to season it with1 tablesppon of SRIRACHA Chilli sauce and 1 teaspon Hoisin sauce


Mixed Vegetables & Mushrooms in Oyster Sauce

Now that I have my blog I’ll be migrating my simple recipe’s ive shared in facebook to my friends.

Ok this time ill make a run down on how I came up with the dish this time.. and not just pics maybe  ill make a video soon.

I spent the whole day looking for a particular Japanese Salad Dressing. So me and my mom went to around 4 specialty japanese, chinese and korean groceries. Earlier on, we ate Mixed Vegetables at Wok Inn. And I was just in awe looking at the way they cook their dishes.

I couldnt quite get the “authentic chinese restaurant” taste in my mix vegetalbes and chopseuy.

This time however I think I nailed it! Im excited to share the recipe with you.

The secret ingredient i think that gave it a unique taste is Chinese Rice Wine. The one I got is the cheapeset one I could

find in the oriental grocery.  Shao Xing Jia Fan Wine.. I guess you couldnt be more chinese than that.



4 Tablespoon Chinese Rice Wine (I used Shao Xing Jia Fan Wine)

3 Tablespoon Oyster Sauce

1 1/2 Cup of water (or better Chicken stock)

2 heaping tablespoons of cornstarch

1/2 teaspoon sesame oil

2 1/2 tablespoon of olive oil

1 Cup tenga ng Daga Mushroom

3/4 Cup sliced fresh mushroom

3 Cups Baguio pechay

1/2 cup finely sliced Carrot

1/2 cup green bell pepper

1/2 Cup onions

2 coin size slices of ginger


I didnt have these: but it could have tasted better with:

1 cup young baby corn

1/2 cup chicharo


Cooking Directions

1) prep the mushrooms by soaking in 2 cups water or chicken stock the mushroom, dried tenga ng daga, carrots for at least 5 minutes

2) mix in bowl; SEASONED MIX of

4 Tablespoon Chinese Rice Wine (I used Shao Xing Jia Fan Wine)

3 Tablespoon Oyster Sauce

1 1/2 Cup of water (or better Chicken stock)

1/2 teaspoon sesame oil


separate 4 tablespoon of mix in a separate bowl, pour in the remaining bowl

2 heaping tablespoons of cornstarch and mix vigorously until powdered cornstarch is not visible


3) Heat pan high/max  heat, leave to heat for 3 minutes. Pour in 2 1/2 tablespoon of olive oil leave to heat oil 1 minute.


4) Place in Ginger in oil 30 secs, followed by onion mix for another 1 minute.


5) Remove water from the prepped mushrooms/carrot and place in pan and sautee.  Put in Seasoned mix W/O

cornstarch. Sautee for 2 minutes. Note pan at this point is still at high/max heat. Season with blackpepper no need to add salt.


6) Put in Seasoned mix with cornstarch and put in Baguio Pechay. Mix for another 2 minutes then turn off flame.

continue mixing for another 30 secs to a minute. Place in Serving bowl