First, the appetizer, Lumpiang Sariwa:

    Let’s start with the Lumpia Filling.  Heat pan and drizzle with cooking oil. Sauté garlic and onion. Add the ground chicken. Dash with black pepper to taste. Once water from the ground chicken dries up, add sweet potato and carrots. Stir. Add chicken cubes and fish sauce, continue to stir.  Add shrimp, green beans and turnips. Add ½ cup water and simmer while continuously stirring. Mix in cabbage once the water stars to dry out. Continue stirring for 1 to 2 minutes or until the mixture has dried. Remove pan from the stove and set aside to cool.

     For the Lumpia Sauce, mix 1 tbsp. corn starch and 3 tbsp. water in a small bowl. Set aside. Boil 1 ½ cup water in a sauce pan and add in sugar. Mix well and bring into a boil. Add garlic and soy sauce. Stir then add the water and cornstarch mixture. Simmer while continuously stirring. Make and add another water and cornstarch mixture and mix. Repeat this until you get the thickness you desire. Remove pan from heat and set aside.

      For the crushed peanuts topping, heat another pan, drizzle with cooking oil and stir fry peanuts. Continuously stir until the peanuts cook (there is visible burnt spots). Remove peanuts from the pan and crush them. Set aside.

     In making the Lumpia Wrapper, whisk eggs in a bowl. Add 2 tbsp oil and 1 ½ cup water and continue mixing.  Gradually add all purpose flour. Continue whisking until the mixture is free from lumps. On low fire, heat a non stick pan. Grease the pan with a small amount of cooking oil. Brush the cooking oil to spread it. Pour in a portion of the mixture enough to cover the base of the pan. Tilt the pan from side to side to spread the mixture evenly on the pan. Cook for 1 to 2 minutes. Remove from the pan. Repeat procedure for the remaining mixture.

     To assemble and plate lumpia, on a flat surface, place 1 wrapper and place a lettuce leaf on the middle top portion of the wrapper. Scoop in 2 to 3 spoons of filling on top of the lettuce leaf. Fold the bottom and sides of the wrapper to secure the filling inside. Transfer on a plate. Repeat for the remaining filling and wrappers. Drizzle sauce on top and sprinkle with peanuts. 

For the next dish, Pancit Bihon:

     Start by heating a pan and drizzle with cooking oil. Stir fry kikiam. Remove from pan and set aside. Put in chicken liver. Sprinkle with a pinch of salt. Drizzle with cooking oil and stir fry. Remove from pan and set aside. Add 3 tbsp cooking oil into the pan. Stir fry baguio beans and carrots. Season with a pinch of Salt, 1 tbsp soy sauce, a dash of black pepper and 1 tbsp oyster sauce, stir. Add ¼ cup of water and stir. Remove from heat and set aside.

     Then, heat a larger pan and drizzle with 3 tbsp cooking oil. Sauté garlic and onions. Add in chicken and stir fry. Season with soy sauce.

     In a container soak bihon noodles in water. Make sure entire noodles are soaked so that it would be soft and easy to toss when cooking it.

     Continue to stir fry the chicken. Add 2 cups of water and mix well. Add chicken cube and continue to stir until the cubes dissolves. Add the noodles. Make sure the noodles are soaked in the broth. Add 1 tbsp of oyster sauce, toss and mix well. Drizzle with 1 to 2 tbsp soy sauce and continue to toss the noodles to mix the seasoning well. Add the chicken liver, kikiam and sautéed vegetables and mix well with the noodles. Sprinkle with spring onions.

For the main course, Beef Caldereta:

Let’s start by boiling the beef to make it tender. In a casserole, put in beef, 3 cups water, and crushed garlic. Add salt to taste. Bring to a boil. Occasionally stir while boiling until the meat is tender. Once the meat is tender, remove from pot and set aside.

     Now let’s, heat a pan and drizzle with cooking oil. Sauté potatoes and then add in carrots. Once cooked, remove from pan and set aside. Sauté green and red bell peppers for a minute. Remove from pan and set aside.

     Still in the same pan, sauté onions then add chopped garlic. Add the beef and sear for 1 to 2 minutes. Get the pot where you boiled the beef and pour in 1 ½ cups water. Gently shake the pot so that the flavor from the boiling pot will mix with the water. Pour the water into the pan. Add beef cube and mix thoroughly. Add 1 ½ cup water and bring into a boil. Add soy sauce and bay leaves. Simmer for 2 minutes. Add liver spread and stir. Add sugar and cheese. Continue to boil and stir until the cheese melts in the sauce.

     Then, add the sautéed potatoes, carrots and bell peppers. Stir and boil for another minute. Add in chili flakes and stir. 

And lastly, end the meal with a dessert, Cathedral Window Gelatin:

 In cooking flavored gelatins, first, heat casserole pot and pour 1 ½ cups water. Pour in Orange gelatin powder. Stir and bring to a boil. Simmer for a minute. Remove from heat. Transfer to Square or rectangle containers. Let cool and set. Once gelatins are cool, slice them into ¾ to 1 inch cubes. Do this procedure for all flavored gelatins (grapes, mango, buko pandan and strawberry)

     For cooking unflavored gelatin, heat casserole pot and pour 4 cups water. Bring to a boil. Add evaporated milk, condensed milk, all purpose cream and sugar. Stir continuously. Add unflavored gelatin. Bring to a boil and simmer for a minute. Remove from heat and set aside.

     To assemble, in a mold, evenly distribute 1/3 of the cubed flavored gelatins. Make sure the cubes are evenly distributed as to its flavor. Strain and gently pour 1/3 of white gelatin mixture in the mold. Add another 1/3 flavored gelatin cubes. Strain and gently pour 1/3 of white gelatin mixture in the mold. Add the remaining flavored gelatin cubes. Strain and gently pour the remaining white gelatin mix.

     Let it cool before placing it in the fridge to chill for 4 hours.