Serves 4-6

Noodles with Spicy Meat Sauce Ingredients:

450g ground pork or beef
450g broad flat egg noodles
2 tbsp vegetable oil
2 dried red chillies, chopped
1 tsp grated fresh root ginger
2 cloves of garlic, finely chopped
1 tbsp chilli bean paste
1 tbsp sesame oil
2 spring onions, chopped, to garnish

Ingredients for the sauce:

1 tsp sugar
1 tbsp soy sauce
1/4 tsp salt
1 tsp mushroom ketchup
1 tsp Chinese rice wine or dry sherry
1 cup chicken stock
1 tbsp cornflour (cornstarch)

Noodles with Spicy Meat Sauce Cooking Procedure:

1. In a large pan, heat the vegetable oil then add the dried chillies, ginger and garlic. Cook until the garlic starts to color then gradually stir in the chilli bean paste.

2. Add the ground pork or beef. Break it up with a spatula or wooden spoon. Cook over a high heat until the ground meat changes color and any liquid has evaporated.

3. In a jar or pitcher, mix all the sauce ingredients. Make a well in the center of the pork or beef mixture and pour in the sauce mixture. Stir together then simmer for 10-15 minutes until tender.

4. In a large pan of boiling water, cook the noodles for about 5-7 minutes until just tender. Drain well and toss with the sesame oil. Serve topped with meat sauce and garnished with spring onions.

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Experience the raw heat of chillies in this superb stir-fry vegetable noodles.

Serves 2 to 3

Five-Spice Vegetable Noodles Ingredients:

2 carrots
225g dried egg noodles
2 tbsp sesame oil
2 fresh red chillies
1 small fennel bulb
1 celery stick
1 clove garlic, crushed
1in pc of fresh root ginger, peeled and grated
2 courgettes (zucchini), halved and sliced
1 1/2 tsp Chinese five-spice powder
4 spring onions, sliced
4 tbsp warm water
1/2 tsp ground cinnamon

Five-Spice Vegetable Noodles Cooking Instructions:

1. Boil a large pan of lightly salted water. Add the noodles and cook for 2-3 minutes until tender. Drain the noodles thoroughly in a colander and then return them to the pan and toss in a little of the sesame oil. Set aside.

2. Cut the carrots and celery into matchstick strips. Cut the fennel bulb in half and cut out the hard core. Cut into slices then cut the slices into matchstick strips.

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Kilawin na Tuna Ingredients:

250 g tuna fillets
1/2 garlic clove, peeled and crushed
ginger, thumb size, peeled and crushed
1 pc onion
2 pcs green chilli peppers, cut diagonally
1 c vinegar
1 pc red or green bell pepper, diced
salt
pepper
1/4 c calamansi

Kilawin na Tuna Preparation Instructions:

1. Cut the tuna into cubes. Wash the fillets. Place in a glass bowl and sprinkle with salt and pepper. Mix well. Pour in the vinegar and mix well. Cover loosely and chill for about two hours.

2. Drain the fish. Add the calamansi juice, garlic, chilli peppers, bell pepper, ginger and onion. Mix well. Chill for another 20 minutes. Pour in 1 cup of coconut cream, optional. Mix well and serve cold.

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