Microwave Granola

2 cups plain white oats
1/2 cup roasted ground peanuts
1/4 cup roasted sesame seeds
2 tbsp. cinnamon powder
1/4 cup wild honey
1/4 cup raisins
1 medium banana sliced into small cubes
2 tbsp. mango jam

Mix oats, peanuts and sesame seeds in a microwavable bowl then cook in a medium heat for 2 mins. Mix banana and mango jam and cook in the oven for 2 mins. Mix all the ingredients and cook again for 3 mins. Press the granola mixture in a baking pan and let cool. Cut in equal squares.

Sauteed Oyster Mushrooms

250 gms. oyster mushrooms
1 medium size red tomato sliced into desired cut
5 cloves chopped garlic
1 medium size onion cut into rings
3 tbsp. soy sauce
3 tbsp. canola oil
1 tbsp. sugar
salt and pepper to taste

Saute garlic and tomato in a frying pan over medium heat. Add mushrooms. Saute until mushrooms reaches a rubbery texture. Add onion rings, soy sauce, sugar, salt and pepper. Cook for less than a minute until sugar and salt dissolves into mixture.

Steamed Salmon

200 gms. salmon
1 medium size lemon
3 cloves garlic (minced)
chopped sweet basil for garnishing
salt and pepper to taste

Put salmon in an aluminum pan. Squeeze half of the lemon over the fish. Put some salt and pepper. Sprinkle minced garlic and sweet basil. Slice the remaining lemon in circles and place on top of the fish. Place pan in the steamer and steam fish for 6-10mins.

Spinach Adobo with Tokwa

1 block of tokwa cut into cubes
1 bunch of spinach (separate leaves from the stalk)
1/4 cup soy sauce
1/8 cup vinegar
1 medium size white onions
4 cloves garlic (minced)
5 tbsp. canola oil
salt, pepper and brown sugar to taste

Saute onion and garlic in oil until slightly brown. Add in tokwa cubes until slightly brown. Mix soy sauce, vinegar, salt, pepper and brown sugar in a small bowl. Pour in mixture then add spinach and cook for 30 seconds.

Preparation time:  5 mins.
Cooking time: 10 mins.
Serving suggestion:  Sprinkle roasted garlic on top.

Misua and Cucumber Soup

4 small packs of misua noodles
1 small size cucumber (diced)
1 beef or chicken cube
4 cloves garlic (minced)
1/2 tsp. dried basil
5 cups water
2 tbsp. olive oil

Saute garlic in olive oil in a sauce pan until it turns light brown. Add water. Bring to boil then add the beef cube, cucumber, basil and misua. Cook for 2 minutes. Serves 4.

Preparation time: 5 mins.
Cooking time:  15 mins.
Serving suggestion:  You may add fried diced tokwa or scrambled egg while the soup is still hot.