DIFFERENT CUTS  1 tablespon minced garlic

 1 tablespoon cornstarch
Lumpiang Sariwa with Fresh Lumpia
Wrapper Instructions

Ingredients 1. Prepare the filling by heating oil in a

pan or wok.
 6 to 8 pieces Romaine lettuce 2. Saute onion and garlic until onion
 1/2 cup crushed peanuts becomes soft and transparent.
 1/4 cup chopped parsley 3. Add sweet potato. Stir. Pour water and
let boil.
Fresh Lumpia Filling Ingredients 4. Add Knorr Shrimp Cube. Stir. Cover
and continue to cook in medium heat
 10 ounces extra firm tofu fried and for 5 minutes.
cubed
5. Remove the cover and let water
 1/2 cup small shrimp shell removed evaporate. Add tofu and shrimp.Stir fry
 1 Knorr Shrimp Cube for 1 minute.
 1/2 head medium cabbage chopped 6. Add cabbage,green beans, , and
carrot. Continue to stir fry for 3
 3/4 cup green beans sliced crosswise minutes.
 1 medium carrot julienne 7. Season with fish sauce and ground
 1 cup sweet potato cubed black pepper. Set aside.
 3 tablespoons parsley chopped 8. Meanwhile, make the fresh lumpia
 1 medium white onion chopped wrapper by beating the eggs in a large
bowl. Pour oil and water. Whisk until
 2 garlic minced all ingrediests are blended.
 2 tablespoons fish sauce 9. Slowly whisk-in flour into the mixture.
 1/2 cup water Continue to whisk until all ingredients
are well blended.
 1/8 teaspoon ground black pepper
10. Heat a non-stick pan. Lightly grease
 3 tablespoons cooking oil
with oil or spray cooking oil.
Fresh Lumpia Wrapper Ingredients 11. Scoop around 7 to 8 tablespoons of
the lumpia wrapper mixture and pour
 1 cup all-purpose flour into the pan. Swirl the pan to spread
the mixture. Continue to cook in
 2 eggs medium heat for 1 minute or until the
 2 tablespoons canola oil wrapper is cooked. Note: the fresh
 1 1/2 cups water lumpia wrapper is done when it gets
unstuck from the pan.
 1/4 cup cooking oil or cooking oil spray
12. Remove the fresh lumpia wrapper
from the pan. Arrange in a plate. Set
Lumpia Sauce Ingredients
aside. Note: perform this step until all
the wrapper mixture are consumed.
 6 tablespoons brown sugar
13. Prepare the Lumpiang Sariwa Sauce
 1 1/2 tablespoons soy sauce
by boiling water in a sauce pan. Add
 1 1/2 cups water soy sauce, brown sugar and garlic.
Stir.
 14. Dilute cornstarch in 3 tablespoons  1 medium Onion, chopped finely
water. Pour the mixture into the sauce  1 medium sized Bell pepper, chopped finely
pan. Stir and continue to cook until the  1/4 cup Carrots, chopped finely
sauce thickens.  1 tsp Chili Powder
 1 tsp Curry Powder
15. Assemble the fresh lumpia (lumpiang
 2 tsp Chopped Green Onion
sariwa) by laying a piece of wrapper
 2 Eggs, beaten
flat on a large plate. Put a piece of
 3 tbsp Cooking Oil
lettuce leaf in the middle of the
 Salt and pepper to taste
wrapper and top with the fresh lumpia
filling and chopped parsley. Secure
the filling by folding the lower part of Cooking Instructions:
the wrapper upwards until it reaches 1. On a skillet, saute finely chopped garlic in
the filling, and then fold the sides oil until golden brown. Make sure that your
inwards. Arrange each piece on a fire is set to medium heat.
plate and top with lumpia sauce and 2. Add finely chopped onion and stir until
sprinkle some crushed peanuts. translucent.
16. Serve. Share and enjoy! 3. Add your meat of choice (beef or chicken or
chopped sausage) and stir occasionally
until cooked.
4. Put chopped bell pepper and carrots, salt
and pepper and continue stirring.
5. Add chili powder and curry powder and mix
until evenly distributed.
6. Add your cooked rice and mix until slightly
brown.
7. Add beaten eggs and stir until it becomes
completely distributed and cooked.
8. Stir in your green onion right before serving.
Serve hot and enjoy!

BREAKFAST
EGG ROLLS
Fried Rice with mix vegetables
Ingredients
 3 eggs
 1 tablespoon milk
 1 tablespoon carrot, finely chopped
 1 tablespoon onion, finely chopped
 1 tablespoon green part of spring onion, finely
chopped
 Salt and freshly ground pepper for seasoning
Instructions
Ingredients: 1. First, crack the eggs into a mixing bowl
and add in milk and salt. Whisk until
 6-8 cups Cooked Rice
combined. Then pass through a fine sieve
 1/4 cup Choice of Meat (ground beef,
to remove chalaza. Liquid without lumps is
ground chicken meat, or finely chopped
helpful in making egg roll successfully.
breakfast sausage)
2. Add in carrot, onion, spring onion, and
 2 tbsp Garlic, chopped finely
pepper and stir until combined.
3. Lightly grease a frying pan with vegetable browned/burned) whites, soft unbroken
oil. It’s a small egg roll. And heat the frying yolk. Perfect.
pan. Then pour in ½ egg mixture and over
low heat cook it over until half done. Roll
the omelet half way from the right to the
middle. And move the egg roll to the right HOT CHOCO
edge of the pan. If there is not enough oil,
lightly grease the pan each time you roll
up. And add in ¼ egg mixture to cover the
left half of the pan. And cook until half
done. And roll again half way up from the
right to the left and move the egg roll to the
right side of the pan. And add in the
remaining egg mixture and cook until half
done. And finally roll all the way up.*
Ingredients
4. Transfer to a cutting board. When an egg
roll is hot, it’s easily broken, so let cool
 2 pure cocoa
before cutting. Slice into bite-size pieces.
 1 to 2 tablespoons sugar (depending on
And serve.
how sweet you like it)
 Pinch of salt
 1/4 teaspoon vanilla extract
EGG IN A HOLE
 Marshmallow for toppings
Ingredients
PREPARATION
 1 slice of your favorite kind of bread
 1 tablespoon butter Whisk together the cocoa, sugar, salt, and
 1 egg about 2 tablespoons milk in a small saucepan
over medium-low heat until cocoa and sugar
 Salt and freshly ground black pepper are dissolved and heat it over medium heat,
whisking occasionally, until it is hot. Stir in the
Directions
vanilla and serve with marshmallow on top.
1. With a biscuit cutter or the rim of a
SOUPS
glass, press a hole in the center of the
slice of bread.
2. Heat a skillet over medium-low heat and
melt in the butter. When the butter is all
spread out, place the slice of bread in
the skillet and crack the egg straight into
the center of the hole.
3. Cook until the egg sets a bit on the
bottom, 30 to 45 seconds. Sprinkle the
egg with salt and pepper. After about a
minute, flip it over with a spatula and salt
and pepper the other side.
4. Move the toast around in the skillet, Pork batchoy with squash
soaking up all of the glorious butter. Let
Ingredients:
it cook until the yolk feels soft. Here's
the key: golden brown toast, white (not  2 tablespoons cooking oil
  1 tablespoon garlic, sliced I NS TRUCTI O NS
 1/2 cup onion, chopped
 2 tablespoons ginger, sliced thinly 1. Cut the squash into wedges. Scoop out
 200 grams pork tenderloin cut into thin the seeds, cut off the rind, and dice the
strips squash.
 100 grams pork liver, cut into thin strips
 8 cups water 2. Heat the oil in a large skillet over medium
 3 tablespoons fish sauce (patis) high heat. Add the squash, onion, and
 1 teaspoon salt garlic. Sprinkle with a little salt and saute
 1/2 tablespoon pepper until lightly browned and the squash is
cooked through.
 2 rolls misua (fine rice noodles)
 1/4 cup squash, diced 3. Place the cooked squash in a blender
and add the milk and cayenne. Blend for
Procedure: 3-5 minutes or until the mixture is very
smooth. Season generously with salt.
1. In a pot, heat oil then sauté garlic, onion, Top each serving with cheese, or cream.
and ginger. Add pork tenderloin and
cook until lightly browned, then set Chicken Galantina Recipe
aside.
2. In the same pan, sauté pork liver until
browned.
3. Pour in water then add patis, salt,
squash and pepper.Bring to a boil then
simmer for 10 minutes.
4. Return the cooked pork in the pan.Add
the misua.
5. Turn off the heat and cover for 5
minutes. Serve hot.

Creamy Squash Soup Ingredients

I NG RE DI E NTS  1 whole chicken deboned

 1 lb. ground pork
 1 medium kabocha squash
 4 pieces Chinese sausage
 1 yellow onion, roughly chopped
 3 tablespoons sweet pickle relish
 2 cloves garlic, smashed (optional – I like
 1/2 cup raisins
it both ways)
 2 pieces hard boiled eggs
 2 tablespoons olive oil
 3/4 cup minced ham
 1 1/4 cup milk
 3/4 cup chopped Vienna sausage
 1/4 teaspoon cayenne pepper
 1/2 cup minced yellow onion
 salt to taste  1/2 cup minced carrot
 cream to taste  1/2 cup chopped red bell pepper
 5 tablespoons bread crumbs
  3/4 cup soy sauce
 Juice of 1 lemon SAUCES
 1 1/2 teaspoons salt
 1/2 teaspoon ground black pepper

Instructions

1. Combine ground pork, ham, Vienna

sausage, bell pepper, carrot, onion, raisins,
sweet pickle relish, salt, and pepper. Mix
well.
2. Add the bread crumbs and then Creamy shrimp tomato sauce
continue mixing. Set aside.
Ingredients
3. Combine lemon juice and soy sauce in
a large container. Stir.
 3/4 lb fusilli pasta
4. Marinate the whole chicken in the  1 lb large raw shrimp peeled and deveined
lemon and soy sauce mixture for 30  250g tomato sauces
minutes.  1 Tbsp olive oil
5. Remove the chicken from the mixture  1/2 onion (medium), finely chopped
and then stuff with half of the meat  2 Tbsp unsalted butter
and vegetable mixture.  1 garlic clove minced
 2 cups whipping cream
6. Arrange the boiled eggs and Chinese  1/3 cup shredded parmesan cheese
sausage inside the chicken and then  1/2 tsp Sea salt or to taste
continue to put-in the rest of the meat  1/4 tsp black pepper or to taste
mixture.  1/4 tsp paprika or to taste
7. Secure the chicken by wrapping it in a  1 Tbsp Parsley finely chopped, to garnish
cheese cloth and tying both ends of
the cloth with a kitchen twine. Instructions
8. Meanwhile, boil about 1 to 1 1/2 quarts
1. Add 3/4 lb pasta to a pot of boiling water
of water in a steamer.
with 1 Tbsp salt and cook according to
9. Steam the chicken for 90 minutes. package instructions until al-dente. Drain
10. Let the chicken cool down and then without rinsing and set aside.
refrigerate for 3 to 6 hours.
2. While pasta is cooking, prepare the shrimp
11. Slice into serving pieces.
and sauce. Season shrimp with 1/2 tsp
12. Serve. Share and enjoy! salt, 1/4 tsp black pepper and 1/4 tsp
paprika. Place a large, non-stick pan over
medium/high heat and add 1 Tbsp oil.
Once oil is hot, add shrimp in a single layer
and cook 2 min per side or just until
cooked through and no longer translucent.
Remove to a separate dish to prevent
overcooking.

3. In the same hot pan, add 2 Tbsp butter

with finely chopped onion and sauté until
soft and golden (3-5 mins), stirring often.
 Add minced garlic and sauté another  2 onions, chopped
minute until fragrant. Stir in 1/3 cup white  5 bay leaf (laurel)
wine and boil down until there is only 25%  ½ teaspoon of ground black pepper
of the liquid left.  ½ cup vinegar
 2 teaspoon salt
4. Stir in 2 cups cream and 250g tomato  2 cups of water
sauces, bring to a light boil then simmer 2  2 meters thread or string
min. Sprinkle sauce with 1/3 cup parmesan
cheese and stir just until creamy and Procedure:
smooth. Let it come just to a simmer
without boiling then turn off the heat and 1. Spread and stretch the sliced beef on
season sauce with more salt, pepper and your working table.
paprika to taste. 2. Arrage the filling on the sliced beef:
sausage strips, olives, sliced eggs, pork
5. Stir in the drained pasta and cooked fat and some ground liver.
shrimp, tossing until noodles are well 3. Roll the sliced beef with all the filling
coated in sauce. Serve in warm pasta inside and secure with the thread or
bowls with a generous sprinkle of finely string.
chopped parsley, more parmesan cheese 4. Repeat the procedure for the two
and some freshly cracked black pepper. remaining beef slices.
5. On a pot, place the beef rolls and put
the water, the remaining ground liver,
grated cheese, chopped onions, bay
BEEF MORCON leaves, ground black pepper and salt.
6. Cover the pot and bring to a boil.
Simmer for one hour.
7. Add the vinegar and continue to simmer
of another hour or until beef is tender.
8. Sliced the beef morcon, arrange on a
platter and top with sauce/gravy poured
on top.
SALAD

Ingredients

 1 kilo beef, sliced ¼ inch thick

 ¼ kilo ground beef liver
 200 grams pork fat
 200 grams sliced sausages or ham Fruit Salad Abalos Style
 3 hard boiled eggs, sliced
 ¼ cup green olives-pittted Ingredients:
 100grams cheddar cheese in strips
 100 grams grated cheddar cheese  1 can fruit cocktail, drained
  1 can lychees, drained 4. Pour dressing mixture over pasta
 1 jar macapuno, drained mixture and gently stir ro coat.
 1 can nata de coco, drained 5. Top with bacon crumbles for garnish, if
 1 can creamed corn desired.
 1 red apple, cored and diced
 1 asian pear, cubed
 1 can sweetened condensed milk
Procedure:
1. Stir together the fruit cocktail, lychees,
macapuno, nate de coco, creamed corn,
apple Asian pear, and condensed milk in
a large bowl. Chill for at least one hour
before serving.

Bacon Ranch Chicken Pasta

Ingredients

 2 cups small dry pasta, cooked to al

dente
 2 cups diced or shredded chicken
 1 cup frozen peas cooked
 1 cup diced tomatoes
 6 slices bacon cooked and diced
 ½ bottled ranch dressing
 2 tablespoons mayonnaise
 1 tsp fresh cracked black pepper
 ¼ teaspoon salt
Procedure
2. Cook the pasta to al dente and allow to
cool. Add chicken, bacon, peas and
tomatoes and toss to combine.
3. Combine ranch dressing, and
mayonnaise into a small bowl. Dd salt
and pepper and stir until combined.
 SANDWICHES 2. Spread the peanut butter mixture
on the bread, the the sliced
banana and the remaining slices
of bread.

CLASSIC MEATLOAF
Ingredients

 1 lb. 90% lean ground beef

 1 cup dried bread crumbs
 ½ cup diced yellow onion
Hawaiian Ham Sandwiches  ½ cup milk
Ingredients  1 large egg beaten
 2 tbsp. ketchup
 4 slices Pepperidge Farm® Whole Grain
 1 tbsp. Worcestershire sauce
100% Whole Wheat Bread
 1 tsp. dried parsley leaves
 ¼ cup shredded reduced fat Colby cheese
 ¾ tsp. salt
 2 leaves romaine lettuce  ½ tsp. garlic powder
 4 reduced sodium deli ham  ¼ tsp. ground black pepper
 2 thin slices fresh pineappleor drained
canned pineapple For the Topping:
 2 slices red onion
 ¼ cup ketchup
 ½ teaspoon yellow mustard
 2 tbsp. packed light brown sugar
Procedure  1 tbsp. red wine vinegar

1. Toast the bread slices. Top each hot Procedure

bread slice with 1 tablespoon cheese. 1. Preheat oven to 350 degree Fahrenheit.
2. Divide the lettuce, ham, pineapple and
onion between 2 bread 2. In a large bowl, add the beef, bread crumbs,
onion, milk, egg, 2 tablespoons ketchup,
slices. Top each with 1/4
Worcestershire sauce, parsley, salt, garlic
teaspoon mustard and the powder, and pepper. Use your hands to mush
remaining bread slices. and mix these ingredients together until well
combined.
Banana With Cinnamon Sandwich
3. Add the meat mixture to a loaf pan. At the
Ingredients meat down into an even layer.
 ½ cup peanut butter 4. In a small bowl, add ¼ cup ketchup, the
 2 tablespoon honey brown sugar, and vinegar. Stir to combine.
 1 teaspoon ground cinnamon Pour the sauce on top of the meatloaf and
 1 banana, sliced spread it into an even layer.
 2 sliced whole grain bread
 1 tablespoon butter 5. Bake uncovered for 55 minutes.
6. Let the meatloaf rest for 8-10 minutes before
Procedure serving (or it may fall apart)
1. Mix the ingredients into a small
bowl except the bread
FISH AND SHELLFISH Ingredients
Spicy Lemon Garlic Baked Tilapia  1 pound shrimp, shelled and deveined
 1/3 cup sweet chili sauce
 1 lemon, juice and zest
 3 kaffir lime leaves, sliced or 1 lime,
zest
 1 teaspoon chili sauce or to taste
 1 tablespoon fish sauce
 3 cloves garlic, chopped
 1 teaspoon palm sugar or brown sugar
Ingredients
 1/4 cup coconut milk
 4-6 Tilapia Fillets  1/4 cup cilantro, chopped
 1 tbsp Lemon Juice
 3 tbsp Butter
 1 tsp Garlic Minced Instructions
 1/2 tsp Red Chilli Powder
 Salt to taste 1. Marinate the shrimp in the sweet chili
 1/2 tsp Black pepper Freshly Cracked sauce, lemon juice, lemon zest, kaffir
 1 lemon Cut into thin slices
lime leaves, chili sauce, fish sauce,
garlic and sugar for 10 or more minutes.
 2 tbsp Fresh Parsley Chopped
2. Heat a pan over medium heat.
Instructions 3. Add the shrimp along with the marinade
1. Wash the Tilapia fillets and pat them and the coconut milk and simmer until
dry. the shrimp are cooked, about 2-3
2. Arrange the fillets in a baking tray. minutes.
3. Mix lemon juice, butter, garlic, red chilli 4. Remove from heat and mix in the
powder, salt and black pepper in a bowl. cilantro.
4. Pour this mixture over the tilapia.
5. Arrange lemon slices in between the
DESSERT
fillets.
6. Pre heat the oven to 180 degrees C Easy Pan O’ S’mores
(350 Degrees F).
7. Bake the fish for 15-20 minutes.
8. Garnish with fresh parsley.
9. Serve hot.

Thai Lemon Shrimp

Ingredients
 9 honey grahams, broken crosswise in
half
 36 Jet-puffed Marshmallows, cut
crosswise in half
 4 Hershey’s Milk Chocolate bars

Instructions
1. Heat oven to 350F
 2. Place 9 graham squares in single layer
on bottom of 8-inch square pan; top with
36 marshmallow halves. Sprinkle with Ingredients
chopped chocolate. Cover with
 1 zucchini
remaining graham squares.
 1 sweet potato, peeled
3. Top with remaining marshmallows
halves, cut sides down.  ½ head broccoli
4. Bake 9 to 11 min. or until puffed and  1 carrot, peeled
golden brown. Let stand 5 min. before  1 teaspoon salt, divided
serving.  1/2 cup grated parmesan cheese
 ½ cup panko breadcrumbs
 1 teaspoon black pepper
Creamy Sago and Fruits Salad  1 teaspoon onion powder
 1 teaspoon on garlic powder
 1 tablespoon olive oil
 1 egg

Instructions

Ingredients 1. Preheat oven to 400F (200C)

2. On cutting board, grate the zucchini,
 3 cups cooked (small) sago sweet potato, carrot, and broccoli with a
 1 cup cream coarse cheese grater.
 1 cup condensed milk 3. Transfer the grated vegetables to a
 2 cans fruit cocktail, drained medium bowl and season with ½
 Slices of fresh fruits (mangoes, teaspoon of salt. Mix until well
bananas, avocado, buko) incorporated.
4. Let the vegetables sit for 20 mins until
Procedures the salt has drawn out some of the
moisture.
1. In a bowl, mix the sago and fruit cocktail
5. Transfer the grated veggies into a
2. In a separate bowl, mix cream and
kitchen towel and twist to strain as much
condensed milk. Adjust sweetness to
liquid as you can.
suit your taste.
6. Place the grated veggies back into a
3. Pour cream mixture over sago fruit
bowl and mix with the Parmesan, panko,
cocktail and mix.
pepper, remaining salt, onion powder,
4. Add fresh fruits and make some final
garlic powder, olive oil, and egg. Mix
mixing before it goes inside the fridge.
until well combined.
5. Serve chilled.
7. Form the mixture into 20-25 even-sized
tots and transfer to a parchment paper-
lined baking sheet.
VEGETABLES 8. Bake for 20-30 minutes or until tots are
golden brown, flipping each halfway.
Mixed Vegetable Tots 9. Serve with your choice of dipping sauce.
10. Enjoy!
APPETIZERS Monaco Biscuit Canape
Ingredients

 1 packet monaco biscuits or any salty

biscuits
 1 tbsp chaat masala
 1 small tomato
 1 small onion
 ½ cucumber
 1 carrot
 2 slice of cheese1 cube of processed
cheese grated
 1 to 2 tbsp tomato ketchup
 cilantro for garnishing
Egg and Bacon Canape
Instructions
Ingredients
1. Slice all vegetables using slicer or food
 3 hard boiled eggs, peeled processor. Take one cheese slice and
 3 slices whole wheat or white toast make four small pieces from it.
 1/4 cup (60 mL)low-fat mayonnaise 2. Now it’s time to assemble. take one biscuit
 1/2 tsp (2.5 mL)Dijon mustard put ¼ part of cheese slice and again put
 1 tsp (5 mL)chopped fresh herbs (such another biscuit on slice. Now take one by
one slice of all vegetables.
as dill, chives or tarragon) plus 3. First put cucumber then sprinkle some
additional for garnish chaat masala on it. then onion slice and
 Dash hot sauce tomato slice, again sprinkle some chaat
 Pinch freshly ground pepper masala and finally add carrot slice.
 2 slices cooked bacon, cut into bite- 4. At the top, put some grated cheese and
also 2-3 drops of tomato ketchup and
sized pieces
garnish with cilantro leaves. Finally
sprinkle some chaat masala and ready to
Instructions serve.
1. Using egg slicer or sharp knife, slice
hard boiled eggs, crosswise into 1/4 inch Veggies Sticks Crudites (Relishes)
(1 cm) slices.
Ingredients
2. Using 2 inch (5 cm) circle cookie or
biscuit cutter, cut rounds out of toast to  Carrot sticks
make 12 circles.  Cucumber sticks
3. In small bowl, combine mayonnaise with  Red bell pepper sticks
Dijon mustard, herbs, hot sauce and  Celery sticks
pepper.  Cherry tomatoes
4. To assemble: Top toast with 1 egg slice,
1/4 tsp (1.25 mL) dollop of mayonnaise, Instructions
a piece of bacon and garnish with fresh
herbs. 1. Make the vegetables as appetizing and
ready-to-eat as possible: rinse well, trim
stems, remove spots and seeds, peel (if
 necessary), cut into sticks or rounds. 7. Heat oil in a pan and then carefully
place each ball into the oil and fry on
2. Arrange the vegetables on a nice small both sides. Remove from oil and serve
with a sauce of your choice.
glass.
3. Serve with your choice of dipping
sauce.
Mozzarella Sticks
4. Enjoy!
Ingredients

Potato Egg Balls  2 eggs, beaten

 ¼ cup water
Ingredients  1 ½ cups Italian seasoned bread crumbs
 500 g potatoes  ½ teaspoon garlic salt
 4 eggs hard-boiled  2/3 cup all-purpose flour
 1 onion  1/3 cup cornstarch
 1 quart oil for deep frying
 1/2 pieces ginger
 1 (16 ounce) package mozzarella
 1 pinch turmeric powder cheese sticks
 2 egg whites
 2/3 cup panko dried breadcrumbs Instructions
 1 splash canola oil for frying
 1 pinch salt *to taste 1. In a small bowl, mix the eggs and water.
2. Mix the bread crumbs and garlic salt in a
medium bowl. In a medium bowl, blend
Instructions
the flour and cornstarch.
1. Peel and boil the potatoes. Mash them 3. In a large heavy saucepan, heat the oil
well with salt and then divide into six
to 365 degrees F (185 degrees C).
equal portions
2. Finely chop the onion and ginger, then 4. One at a time, coat each mozzarella
cut each egg into 12-15 pieces stick in the flour mixture, then the egg
3. Heat 2 tsp of oil in a pan over medium
mixture, then in the bread crumbs and
heat. Add chopped onion and sauté for
two minutes. Lower heat, then add finally into the oil. Fry until golden
ginger, turmeric powder and 1/4 tsp of brown, about 30 seconds. Remove from
salt. Sauté until the onions are cooked heat and drain on paper towels.
well. Add eggs, toss well and remove
from heat Mini Caprese Bites
4. Allow the mixture to cool.
5. Cut cling wrap into 16 x 16cm square Ingredients
pieces. Place it in your palm, then take a
portion of potato and spread it onto the  1 pt. grape tomatoes, halved
cling wrap with your fingers. Place 2 to 3  10 to 14 fresh small mozzarella cheese
tsp of egg-onion mixture on it and then balls, cut into thirds*
seal by shaping into a ball inside the
 32 (4-inch) wooden skewers**
cling wrap and then slightly flatten the
ball.  1/4 cup extra virgin olive oil
6. Slowly remove the cling wrap and then  2 tablespoons balsamic vinegar
dip each ball into the egg whites and  1/4 teaspoon kosher salt
then roll in breadcrumbs. Set aside.  1/4 teaspoon pepper
  6 thinly sliced fresh basil leaves
 Kosher salt and pepper to taste

Instructions
1. Thread 1 tomato half, 1 piece of
cheese, and another tomato half onto
each skewer. Place skewers in a
shallow serving dish.
2. Whisk together oil and next 3
ingredients. Drizzle oil mixture over
skewers; sprinkle with basil and salt
and pepper to taste.
3. *1 (8-oz.) package fresh mozzarella,
cut into 1/2-inch cubes, may be
substituted.
4. **Wooden picks may be substituted.