crab, cream cheese, spices, chives in a crispy wonton wrapper

Crab Rangoon

Chicken Pancit Combo

deep fried chicken dumplings with soy chili dipping sauce

Kung Pao Pot Stickers

Ube jam  and banana deep fried in a spring roll wrapper. Served with caramel sauce.

Ube Banana Turon

cheesecake in a crispy lumpia wrapper deep fried and served with chocolate dipping sauce

Cheesecake Churro Lumpia

pork, carrots, onions and peppers deep fried in a crispy lumpia wrapper.

Two Dozen Lumpia

Thin rice noodles with chicken, carrots, garlic, cabbage and secret Filipino seasonings

Chicken Pancit

Chicken Wings

shaved ice, coconut jellies, ube jam, evap milk, flan and ube ice cream.

Halo Halo

Chicken adobo over jasmine rice, side of pancit and three lumpia

Fusion Plate

Savor the rich flavors of tender chicken marinated in a tangy adobo sauce, served over a fluffy rice bowl for a satisfying meal.

Chicken Adobo Rice Bowl

Enjoy a dozen juicy bone-in wings, perfectly seasoned and tossed in your choice of savory sauces for a flavorful bite.

12 bone in wings

pork, carrots, onions and peppers deep fried in a crispy egg roll wrapper

Dozen Pork Lumpia

Deep fried pork belly served with spiced vinegar

Lechon Kawali

pork, carrots, onions and peppers deep fried in a crispy spring roll wrapper

Five Pork Lumpia

In a mixing bowl, combine crab meat, cream cheese, chopped chives, garlic powder, soy sauce, salt, and black pepper. Mix until all ingredients are well incorporated.

Prepare the Filling

Take a wonton wrapper and place about 1 teaspoon of the crab mixture in the center. Moisten the edges of the wrapper with a little water, fold it in half to create a triangle, and press the edges to seal. You can also bring the two opposite corners of the triangle together to form a pouch and seal.

Fill the Wontons

In a deep skillet or pot, heat oil to 350°F (175°C). Fry the filled wontons in batches until they are golden brown and crispy, about 3-4 minutes. Remove them with a slotted spoon and place on paper towels to drain excess oil.

Fry the Rangoon

Serve the crab rangoon hot with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.

Serve

crab meat

cream cheese

chives, chopped

garlic powder

soy sauce

salt

black pepper

In a large pan, heat vegetable oil over medium heat. Add minced garlic and sauté until fragrant.

Prepare the Pancit

Add the chicken breast to the pan and cook until no longer pink. Season with salt and black pepper.

Add Chicken

Stir in the carrots, bell pepper, and green onions. Cook for about 5 minutes until vegetables are tender.

Add Vegetables

Add the pancit bihon noodles and soy sauce. Stir well to combine and cook for another 5 minutes, adding a little water if needed.

Cook Noodles

In a bowl, combine ground pork, salt, and pepper. Mix well.

Prepare Lumpia Filling

Take a lumpia wrapper, place a tablespoon of filling, and roll tightly. Seal the edges with beaten egg.

Wrap the Lumpia

Heat oil in a pan over medium heat. Fry the lumpia until golden brown and crispy on all sides. Drain on paper towels.

Fry the Lumpia

Serve the chicken pancit with two pork lumpia on the side. Enjoy!

Chicken breast, boneless and skinless

Pancit bihon noodles

Carrots, julienned

Bell pepper, sliced

Green onions, chopped

Garlic, minced

Soy sauce

Vegetable oil

Black pepper

Salt

Pork, ground

Lumpia wrappers

Egg, beaten

Oil for frying

In a medium bowl, combine ground chicken, minced garlic, minced ginger, white parts of the green onions (thinly sliced), Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1 teaspoon kosher salt, and 1/4 teaspoon white pepper. Mix with a fork or chop briskly with a spatula until mixture is sticky and cohesive (about 1–2 minutes). Chill in the refrigerator 15 minutes to firm up for easier handling.

Prepare filling

Place a dumpling wrapper on a clean work surface. Brush the edge lightly with cold water. Spoon about 1 to 1 1/2 teaspoons of filling into the center of the wrapper (fillings should be slightly domed but not overstuffed). Fold wrapper in half to form a semicircle and press to seal at the top. Starting at one end, create 2–3 pleats along one side and press firmly to seal, leaving the other side smooth. Place finished pot stickers on a tray lightly dusted with cornstarch or brushed with vegetable oil to prevent sticking. Repeat until all filling is used (about 30 dumplings). Cover with a damp towel to prevent drying.

Assemble pot stickers

Whisk together 1/2 cup all-purpose flour and 1/2 cup cold water until a smooth, slightly thin batter forms. This will create a crisp lacy coating when fried.

Prepare batter

Pour neutral oil into a deep pot or deep fryer and heat to 350°F (175°C). Use a thermometer for accuracy. If you don't have a thermometer, heat until a small piece of bread browns in about 30–40 seconds.

Preheat oil

Lightly dust each assembled dumpling with cornstarch to remove excess surface moisture. Holding by the pleated top, dip each dumpling into the batter to coat evenly, allowing excess to drip off for 2–3 seconds. Carefully lower battered dumplings into the hot oil in small batches (do not overcrowd). Fry until golden brown and crisp, about 3–4 minutes, turning as needed. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a 200°F (95°C) oven while frying remaining dumplings.

Dredge and fry dumplings

In a small dry skillet over medium heat, toast 1/2 teaspoon Sichuan peppercorns until fragrant (about 1 minute), then crush lightly with a mortar and pestle or spice grinder. In a bowl, whisk together 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 1 1/2 tablespoons chili garlic sauce, 1 tablespoon brown sugar, and 2 tablespoons water until sugar dissolves. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry and add to the sauce bowl; stir to combine.

Toast spices and prepare sauce

In a small skillet or wok over medium heat, add 1 teaspoon oil. If using, add 6 dried red chiles and briefly toast (15–20 seconds) to perfume the oil. Add the prepared sauce mixture and bring to a gentle simmer, stirring. Once the sauce thickens (1–2 minutes), remove from heat and stir in the toasted crushed Sichuan peppercorns and half of the chopped peanuts. Taste and adjust heat or sweetness as desired.

Finish sauce

To serve classic Kung Pao-style pot stickers, place fried dumplings on a platter and spoon the warm Kung Pao sauce over them to coat lightly, or serve the sauce on the side for dipping. Sprinkle remaining chopped peanuts, sliced green parts of the scallions, and toasted sesame seeds over the dumplings.

Coat pot stickers (optional) & garnish

Whisk together 2 tablespoons light soy sauce, 1 tablespoon black vinegar, 1 teaspoon chili oil, and sliced scallion. Serve in a small bowl alongside the pot stickers for guests who prefer a classic soy-chili dip.

Make dipping sauce

ground chicken

green onions (thinly sliced, white and green separated)

garlic (minced)

fresh ginger (minced)

Shaoxing wine (or dry sherry)

light soy sauce

sesame oil

cornstarch

kosher salt

white pepper (or black pepper)

round dumpling wrappers (3 to 4-inch / 7–10 cm)

cold water (for sealing)

vegetable oil (for brushing/handling)

all-purpose flour

cold water

cornstarch (for dredging)

neutral oil for deep frying (peanut, canola, or vegetable)

dark soy sauce

rice vinegar

chili garlic sauce (e.g., sambal oelek or Lao Gan Ma style)

brown sugar

water

cornstarch (for slurry)

Sichuan peppercorns (lightly toasted and crushed)

dried red chiles (whole, optional)

roasted unsalted peanuts (coarsely chopped)

sesame seeds (toasted, optional)

black vinegar (or rice vinegar)

chili oil

scallion (thinly sliced)

Peel the ripe bananas and cut them in half lengthwise.

Prepare the Bananas

Place a spring roll wrapper on a clean surface with a corner pointing towards you. Spread about 2 tablespoons of ube jam in the center of the wrapper. Place half a banana on top of the ube jam. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.

Assemble the Turon

In a deep frying pan or pot, heat vegetable oil over medium heat. Once the oil is hot, carefully add the wrapped turon in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.

Deep Fry the Turon

In a small saucepan, combine 1 cup of sugar and 1/4 cup of water over medium heat. Stir until the sugar dissolves, then let it boil without stirring until it turns golden brown. Remove from heat and carefully add 1/2 cup of heavy cream, stirring to combine. Let it cool slightly before serving.

Prepare the Caramel Sauce

Serve the hot ube banana turon drizzled with caramel sauce.

Ube jam

Ripe bananas

Spring roll wrappers

In a mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and mix until well combined. Stir in the vanilla extract and sour cream. Add the egg and mix until smooth and creamy. Set aside.

Make the Cheesecake Filling

Lay a lumpia wrapper on a flat surface with one corner pointing towards you. Place a tablespoon of cheesecake filling near the corner. Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with a little water.

Prepare the Lumpia Wrappers

Heat oil in a deep frying pan over medium heat. Once hot, carefully add the lumpia and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

In a small saucepan over low heat, melt chocolate chips until smooth. Stir in a splash of heavy cream until the desired consistency is reached.

Make the Chocolate Dipping Sauce

sugar

vanilla extract

sour cream

In a large mixing bowl, combine ground pork, shredded carrots, chopped onion, chopped bell pepper, minced garlic, soy sauce, salt, black pepper, and beaten egg. Mix thoroughly until well combined.

Take a lumpia wrapper and place about 2 tablespoons of the filling mixture near one edge. Fold the sides over the filling and roll tightly from the edge, sealing the end with a little water or flour paste.

Assemble the Lumpia

In a deep frying pan, heat oil over medium heat. Fry the lumpia in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Serve hot with your favorite dipping sauce.

Ground pork

Carrots, finely shredded

Onion, finely chopped

Bell pepper, finely chopped

Soak the rice noodles in warm water for about 20 minutes or until they are soft. Drain and set aside.

Prepare the Rice Noodles

In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

Cook the Chicken

In the same skillet, add the minced garlic and sliced onion. Sauté for 2-3 minutes until fragrant. Then add the julienned carrots and shredded cabbage, and cook for another 5 minutes until the vegetables are tender.

Sauté Vegetables

Return the cooked chicken to the skillet with the vegetables. Add the soaked rice noodles, soy sauce, oyster sauce, and chicken broth. Toss everything together and let it simmer for about 5-10 minutes, allowing the noodles to absorb the flavors.

Combine Ingredients

Season with black pepper and garnish with chopped green onions before serving. Enjoy your Chicken Pancit!

Season and Serve

rice noodles

chicken breast, sliced

carrots, julienned

cabbage, shredded

garlic, minced

onion, sliced

oyster sauce

chicken broth

green onions, chopped

vegetable oil

Preparation

In a large bowl, combine the chicken wings with olive oil, salt, black pepper, garlic powder, and paprika. Toss until the wings are well coated.

Season the Wings

Place the seasoned wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, turning halfway through, until the wings are crispy and cooked through.

Bake the Wings

Remove the wings from the oven and toss them in a bowl with the buffalo sauce until fully coated.

Add Sauce

Serve the wings hot with your choice of dipping sauce.

Bone-in chicken wings

Olive oil

Garlic powder

Paprika

Buffalo sauce

Gather all the ingredients. If you haven't done so already, prepare the flan according to your favorite recipe or purchase pre-made flan.

Prepare the Ingredients

In a tall glass or bowl, start by adding a layer of sweetened red beans at the bottom.

Layer the Ingredients

Top the red beans with a layer of coconut jellies.

Add Coconut Jellies

Spoon a layer of ube jam over the coconut jellies.

Add Ube Jam

Next, add a generous amount of shaved ice on top of the ube jam.

Add Shaved Ice

Drizzle evaporated milk over the shaved ice.

Pour Evaporated Milk

Place a slice of flan on top of the shaved ice.

Add Flan

Top it all off with 2 scoops of ube ice cream.

Finish with Ube Ice Cream

You can serve it immediately with a spoon and straw, and enjoy your delicious Halo Halo!