Commonly known as Bistek, Pinoy Style Beef Steak is a dish typically made with onions and strips of sirloin beef slowly cooked in soy sauce, and calamansi juice. Others uses pork chops as replacement for the sirloin strips.
Preparation of the dish is so easy, it only takes less than half an hour of preparation time.
Lumpiang Ubod is a spring roll that make use of the heart of palm as its main ingredients, unlike the normal vegetable spring rolls, it is wrapped not by the ordinary lumpia that is readily available in the market, instead, it is wrapped with a home-made eggroll wrapper and served with a brown sauce (sweet and salty) and sprinkled with minced garlic.
Camaron Rebosado (Deep-Fried Bread Prawns) is a prawn (or shrimp) Filipino Dish commonly referred to as the Filipino version of the famous Japanese Tempura. The peeled & deveined prawn are dipped into a batter of eggs and flour and deep-fried to a generous amount of oil.
Camaron Rebosado is best eaten with rice and dipped in Sweet & Sour Sauce.
February 10th, 2011 
Chef Ricardo 
Copacabana Ingredients
Copacabana Directions:
Shake well over ice cubes in a shaker, and strain into a large highball glass. Fill with crushed ice, and serve.
Serve Copacabana in a Highball Glass.
February 5th, 2011 Chef Ricardo 
Cool Yule Martini Ingredients
Cool Yule Martini Directions:
Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.
Serve Cool Yule Martini in a Cocktail Glass.
February 4th, 2011 Chef Ricardo 
Cherry Almond Granola Ingredients
February 3rd, 2011 Chef Ricardo 
Breakfast Pizza Ingredients
