From One Mega Group Inc comes another exciting venture that is close to every food lover’s heart… an ultimate online guide to delicious cooking. With, easy to follow recipes are made available to anyone willing to take the extra step in preparing a favorite dish. In this post, we bring you three special Filipino recipes prepared by Chef Arnold Bernardo that are sure to bring out the inner chef in you. Cannot wait to hear about your cooking experience. Keep us updated, ayt?

Makes 5-6 servings


2 bundles Water spinach (kangkong)
3 Tbsps Cooking oil​
2 heads Garlic, minced
1 cup Diced white onion
1 cup Soy sauce
¾ cup Vinegar
1 tbsp Sugar
1 Tbsp Chicken powder
1 tsp Ground black pepper
8 cups Steamed rice
½ -1 tsp Salt (optional)
¾ cup Chicharon

1. Clean and trim kangkong, separate the leaves and the stems.
2. Heat cooking oil in a wok over high heat then sauté garlic and onions until translucent.
3. Add the kangkong stems. Continue sautéing for a minute until stems becomes tender. Add the kangkong leaves and continue to sauté for another minute.
4. Pour in the soy sauce, vinegar, sugar, chicken powder, and black pepper. Do not stir. Let sauce simmer for three minutes, uncovered.
5. Stir in rice. Sauté for five minutes until well incorporated. Taste and adjust seasoning with salt, if needed.
6. Transfer rice to a serving plate and top with chicharon.

Makes 5-6 servings


1 kilo Squid, cleaned, mouth, and quill removed
1 cup Puréed garlic
1 cup Lemon-lime soda
1 tsp Freshly ground black pepper
½ tsp Salt
½ cup Unsalted butter

1. Pull out squid heads from the main body. Find the squid ink sacs (it looks like a small eye) and gently pull out from the bottom end. Reserve ink sacs.
2. In a bowl, mix the squid (head and body), half of the minced garlic, lemon-lime soda, black pepper, and salt. Let marinate for 30 minutes.
3. In a pan, sauté the other half of the garlic in butter until slightly brown.
4. Add marinated squid including the marinade. Cook for five minutes then remove the squid and set aside.
5. Continue cooking the liquid-marinate mixture until it reaches a thick sauce consistency. Taste and adjust seasoning.
6. Return the squid to the pan and sauté for a few minutes then remove from heat. Serve with steamed rice and mixed vegetables.

Tip: For this recipe, it’s best to buy fresh squid from the wet market with its ink sac still intact.

Makes 5-6 servings


2 cups Coconut cream
2 cups All-purpose cream
1 liter Carabao’s milk
¼ cup Salted butter
1 can Cream-style corn
1 can Corn kernels
1 ½ cups White sugar
¼ tsp Iodized salt
1 cup + 3 Tbsps Cornstarch
1 cup Water
1 cup Grated cheese
Toasted desiccated coconut, to garnish

1. Mix the coconut cream, all-purpose cream, and carabao’s milk in a pot over medium heat. Bring to a boil, stirring constantly.
2. Add the butter, cream-style corn, corn kernels, and iodized salt. Lower heat and continue cooking for several minutes.
3. In a separate bowl, dissolve cornstarch in water. Slowly add cornstarch slurry to the pot while stirring constantly.
4. Transfer the coconut-corn mixture to a molding tray or small ramekins. Refrigerate until set.
5. Before serving, remove from the mold and set on a serving plate. Top with grated cheese, corn kernels, and toasted desiccated coconut.

*Photos by Ed Simon of Studio 100

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