• 4 cups watermelon, deseeded and diced
• water as needed
• 4 tbsps. brown sugar or muscovado
• 2 cups pineapple juice
• 250 mL light all-purpose cream

• 1 pc. apple, diced
• 1 pc mango, diced
• 1 cup papaya, diced
• 1 cup pineapple tidbits
• 1 cup seedless grape, halved
• 1 pc. orange

1. To make the watermelon puree, combine the watermelon, water and muscovado or brown sugar in a blender or food processor. Cover and blend until the mixture becomes smooth. Set aside.
2. To make the pina colada base, combine the pineapple juice and all-purpose cream in a blender or food processor. Cover and blend until frothy. Set aside.
3. In a large bowl, combine the fruits except the orange. Add the juice of the orange and mix well.
4. Add 1-2 tablespoons of fruit mixture in individual popsicle molds or mini plastic cups.
5. Fill up the molds with your chosen base – pina colada mix or watermelon puree. Place a popsicle stick at the middle of each mold.
6. Freeze the popsicles for 6 hours to overnight. Serve and enjoy!

1. To release the frozen popsicles, soak the mold in tap water and gently wiggle the popsicle to loosen. Carefully stick out the popsicles from the mold.
2. You can use any seasonal fruits available in your locality.
3. Turn into adult popsicles by adding a dash of either vodka or light rhum.

Filipino salpicao can also be a main dish served with plenty of hot steamed rice.

• 2 lbs. whole chicken, chopped in serving pieces
• 1 head garlic, minced and divided into two
• ½ cup button mushrooms
• ¼ cup oyster sauce
• 3-4 tbsps. Worcestershire sauce
• ¼ cup water or as needed
• 3 tbsps. olive oil
• 2 tbsps. butter
• 1 tbsp. cooking oil
• 2 tbsps. onion spring, chopped (plus extra for garnish)
• 2 tbsps. toasted garlic
• salt and pepper to taste

1. In a large bowl, combine half of garlic, Worcestershire sauce, oyster sauce, salt and pepper. Stir well to combine all ingredients. Add the chicken slices in the marinade mixture and mix to thoroughly coat the chicken.  Leave aside for about 15 minutes. 
2. Add olive oil and marinate for about 1 hour to overnight.
3. In a large pan, heat the cooking oil and 1 tablespoon of butter. Sauté the garlic until brown. Add the mushroom and cook for 5 minutes.
4. Drain the chicken and set aside the marinade mixture. Sear the chicken until the color turns pale. Stir occasionally.
5. Pour in the marinade mixture and add the onion spring. Cook the chicken for about 20 minutes or until fork tender. Add water if the sauce begins to dry.
6. Add the remaining butter and stir until melted.
7. Remove from heat and transfer on a serving platter. Garnish the top with toasted garlic and remaining onion spring before serving. Enjoy!

• This recipe is originally made using beef but other meat can be substituted such as chicken, pork, fish and squid.

The word "canapé" means couch or sofa in French.

These Asian-inspired starters are so tasty and very easy to make.

• 20-30 pcs. wonton wrappers
• paprika powder to taste
• salt and pepper to taste
• ¼ cup cooking oil

• 150 grams tuna flakes in oil, drained and set aside the oil for sautéing
• 150 grams corned beef
• cheese, thinly sliced into strips
• 2 tbsps. butter
• 1 large white onion, finely chopped and divided into two
• 8 cloves garlic, minced and divided into two
• 3 pcs. medium-sized tomatoes, finely chopped and divided into two
• 2 pcs. small tomatoes, thinly sliced into wedges
• store-bought or homemade garlic-mayonnaise dip (see recipe here)
• 20-30 pcs basil leaves

1. Sprinkle the wonton wrappers with paprika powder. In a frying pan, heat the cooking oil on medium to low heat. Fry the wonton wrappers until brown and crispy.
2. Transfer the fried wonton wrappers on paper towel to drain excess oil. Sprinkle with salt and pepper while still hot. Set aside.

1. Prepare the garlic-mayo dip. Set aside.
2. Heat the leftover tuna oil. Sauté the first batch of onion, garlic and tomatoes until fragrant and limp. Add the drained tuna flakes and cook for about five minutes. Season with salt and pepper, and set aside.
3. Sauté in butter the second batch of garlic, onion and tomatoes. Add the corned beef and cook until well done. Set aside.

1. Spread a small dollop of garlic-mayo on top of fried wonton wrapper.
2. Top It with choice of toppings from cheese, sautéed tuna and garlic.
3. Garnish the canapés with basil leaves and sliced tomatoes. Serve and enjoy!

• The wonton crackers are quite versatile so you can prepare additional and different toppings as you wish.

• 1 lb. fresh squids, cleaned and sliced into rings
• 4 tbsps. calamansi lime juice
• 2 tbsps. soy sauce
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 tsp. paprika
• 1 tsp. cayenne
• 1 tsp. ground black pepper
• 1 tsp. oregano powder
• 1 tsp. thyme powder
• 1 tsp. garlic powder
• salt to taste
• 1 egg, beaten
• ¼ cup cooking oil

• 1 cup mayonnaise
• 3 tbsps. butter
• 4 cloves garlic, minced
• 1 tsp. ground black pepper
• 2 tbsps. calamansi lime juice
• 1 tbsp. minced fresh basil
• salt to taste

1. To clean the squids, gently pull the tentacles away from the body pouch. Remove the beak, innards, ink sacks and the strip of transparent cartilage from the body. Cut off the eyes from the tentacles. Discard the eyes and save the tentacles. Wash the body pouch and tentacles under running water. Dry them thoroughly. Slice the squid bodies lengthwise into ½-inch rings and then cut the tentacles in half.
2. Combine the calamansi juice and soy sauce in a bowl. Marinate the sliced squids in the mixture for about 30 minutes.
3. In a separate bowl sift and combine together the all-purpose flour, cornstarch, paprika, cayenne, ground black pepper, oregano, thyme and garlic powder. Season with salt.
4. Heat enough cooking oil in a pan. Drain the squid. Coat the squid rings and tentacles with flour mixture and then quickly dip in beaten egg. Fry them in hot oil for about 2 to 3 minutes on each side or until crispy and golden. Remove the squids from oil and transfer on paper towel to drain the excess oil.
5. Arrange the fried squid rings on a serving platter and then garnish with sliced tomatoes and basil leaves. Serve along with garlic-mayonnaise dip. Enjoy!

1. In a clean pan, melt the butter over low to medium heat. Add the garlic and cook until brown. Set aside to cool at room temperature.
2. In a small bowl, combine together the mayonnaise, butter-garlic mixture, calamansi juice, ground black pepper and minced basil. Season with salt. Mix to incorporate all the flavors. Garnish with basil leaves and serve as a dip or spread.

1. If fresh squids are not available, use the frozen ones.
2. Aside from garlic-mayonnaise dip, the fried squids can also be served along with spiced vinegar.
3. The garlic-mayo dip can be stored in a sealed jar inside the fridge for a few days to a week.

• 1 lb. baby creamer potatoes/ marble potatoes, peeled
• 1 tsp. garlic powder
• salt and pepper to taste
• water for boiling
• ¼ cup olive oil or any cooking for frying

• 8 oz. tomato sauce
• 1 cup water
• 3 cloves garlic, minced
• 1 small red onion, finely chopped
• 3 pcs. red hot chili pepper or red Thai chili, minced
• 1 tsp. ground pepper
• 1 tsp. cayenne powder
• 1 tsp. smoked paprika
• salt to taste
• 3 tbsps. calamansi lime juice
• 1 tsp. dried chilli flakes
• 1 tbsp. minced parsley
• 1 tbsp. olive oil or any cooking oil

1. In a cooking pot, boil water with 1 tsp. of salt. Add the potatoes and cooked for about 10 to 15 minutes or until they can be pierced with the tip of a fork. Transfer the potatoes in a colander to drain the liquid. Set aside.
2. Heat the olive oil in a small saucepan over medium-low heat. Fry the potatoes in batches for about 5 to 8 minutes per batch or until the potatoes turn light brown. Transfer the potatoes on paper towel to drain the excess oil. 
3. Transfer the potatoes on a serving dish. Toss in the garlic powder, salt and pepper. Drizzle with spicy tomato sauce and then sprinkle with chili flakes and minced parsley. Serve immediately. Enjoy!

1. Heat the olive oil in a saucepan over medium-low heat. Sauté the garlic and onion until fragrant and translucent. Add tomato sauce and water. Stir the mixture and bring to a light simmer.
2. Add chili, cayenne, paprika, ground pepper, salt and calamansi juice. Cook for about 5 to 10 minutes or until the flavors are well-blended. Adjust the seasonings as needed.
3. Remove from heat and pour the sauce on the cooked baby potatoes.

1. Add more toppings like cheese and other fresh herbs and spices.
2. Other varieties of potatoes can also be used.
3. The spicy sauce can be served as a dip to other dishes or as toppings to favorite pasta. It will keep in the refrigerator for a week.

• 1 lb. giniling na baboy (minced pork)
• 3 pcs. hotdog, thinly sliced
• 4 tbsps. calamansi lime juice
• 4 tbsps. soy sauce
• 3 cloves garlic, minced
• 1 pc. medium-sized red onion, finely chopped
• 2 pcs. medium sized potatoes, diced
• 1 ½ cups tomato sauce
• 1 cup water
• 1 large carrot, diced
• ½ cup green peas
• ½ cup raisins
• 1 medium-sized red bell pepper, diced
• 2 pcs. bay leaves
• salt and pepper to taste
• 3-5 pcs. hardboiled eggs, peeled (optional)
• 3 tbsps. minced parsley
• 3 tbsps. cooking oil

1. In a large bowl, marinate the minced pork in the mixture of soy sauce and calamansi lime juice. Mix well and set aside for at least 30 minutes
2. Heat cooking oil in a large saucepan over medium heat. Sauté garlic and onion until fragrant and translucent. Add minced pork and cook, stirring occasionally, for 5 minutes or until the color turns pale brown.
3. Add tomato sauce, water and bay leaves. Stir to incorporate all the ingredients. Bring to a boil and then lower the heat to simmer to about 10 minutes or until the pork meat is cooked through. Add more water as necessary.
4. Add potatoes and carrots. Continue to simmer until tender. 
5. Add green peas, hotdogs, raisins and hardboiled eggs (optional). Continue to simmer until the liquid is reduced. Season with salt and pepper. Remove from heat.
6. Transfer on a serving dish and then garnish with parsley. Serve with fresh bread or hot steamed rice. Enjoy!

1. Minced beef is a good substitute for pork. Just adjust the cooking time of the meat.
2. You may put some sweet catsup or a dash of sugar to add a hint of sweetness.
3. You may add a couple of tablespoons of liver spread or liver pâté, if preferred.

• Red and Green Apple – a good source of antioxidant that have anti-inflammatory effects on our cells; helps in the maintenance of healthy immune cells and in the prevention of various types of cancer; contains vitamins A, B and C that helps in the maintenance of glowing skin from inside; keeps our bones and tissues strong; contains a number of minerals such as zinc, copper, manganese, potassium, etc. which are trace minerals and are a must for human health and well-being; contains iron that helps in raising the levels of blood oxygen and helps in increased metabolic rate; prevents asthma, diabetes and Alzheimer’s disease.
• Cucumber – contains important electrolytes that keep us hydrated and help in flushing out the toxins; aids in weight loss and digestion; cures diabetes, reduces cholesterol and controls blood pressure; helps promote joint health by strengthening the connective tissues; relieves gout and arthritis pain by lowering the uric acid levels.
• Orange – aids with healthy blood circulation; helps prevent cancer and kidney diseases; contains potassium, an electrolyte mineral responsible for helping the heart function well; protects cells by neutralizing free radicals; protects against viral infections.
• Calamansi Lime – excellent anti-aging weapon due to its restorative properties for hair, skin, and nails; contains vitamin C that strengthens our immune system and heals our wounds; helps produce collagen in or bodies; helps relieve cold and flu; helps with weight loss, skin tone and bowel movement.
• Ginger – a notorious immune system booster; highly effective against nausea, especially morning sickness; reduces muscle pain and soreness; helps lower blood sugar and improves heart disease risk factors; helps lower bad cholesterol; can treat chronic indigestion; contains antioxidants and bioactive compounds that can inhibit inflammatory responses that occur in the brain that improve brain function and protect against Alzheimer’s disease. 
• Mint Leaves – supports the digestive system by activating salivary glands and digestive enzymes; its strong and refreshing aroma is a quick and effective remedy for nausea and also very effective in clearing up congestion of the nose, throat, bronchi and lungs, which gives relief for respiratory disorders that often result from asthma and the common cold; freshens breath; inhibit the release of histamines, which often spur on the severe nasal symptoms that are associated with hay fever and seasonal allergies.

• ½ red apple
• ½ green apple
• ½ cucumber
• 1 orange
• 6 pcs. calamansi lime
• 1 thumb-sized ginger
• 8-12 pcs. mint leaves
• 1.5 L water

• a basin full of water
• 2 tbps. vinegar or calamansi juice

1. Thoroughly wash the ingredients in running water, lightly rubbing the skin with fingers to remove the dirt. For 5 to 10 minutes, soak the whole fruits in a mixture of water and vinegar or calamansi juice. This will help remove the impurities sticking on the skin.
2. Slice the cucumber, and green and red apples into two. Cover the remaining halves with plastic cling wrap and set aside in the refrigerator for future use. Thinly slice the halved apples into wedges and the cucumber into round slices.
3. Peel the ginger and then slice into strips. Cut the calamansi limes into two and the orange into thin round slices.
4. Place all the sliced ingredients in a large mason jar or glass pitcher. Add the mint leaves. Fill the jar or pitcher with clean drinking water and then tightly cover with lid. Infuse the water for at least thirty minutes. Add ice or chill it in the refrigerator if preferred. Drink like an ordinary drinking water. Enjoy!

1. Replenish the jar or pitcher with clean drinking water every now and then, and keep refrigerated. Discard and change the fruits after 48 hours.
2. You may make your own combination of fruits and herbs, whichever is seasonal and accessible, such as strawberries, pineapple, kiwi, lemon, lime, watermelon, rosemary, lavender, cilantro, oregano and basil.
3. You may also infuse the water with tea of your choice and honey as you prefer.