Description:
Recipe by The Center for Culinary Arts (CCA)’s Pamela Comia and Driselle Peleo Photographed by Aldwin Aspillera
Ingredients:

3 large pcs Taro
2 c cold water
Vegetable oil for frying

SALSA

1 pc tomato, diced small
1/4 pc onion, chopped
2 tbsp lemon juice
1 tsp coriander, chopped (optional)
Salt and pepper to taste

Instructions:

Peel taro and slice thinly using paring knife. Submerge in cold water [...]

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Description:
Ingredients:

1/2 cup red, hreen, yellow bell pepper strips
1/2 pc small onion, sliced
1 clove garlic, minced
3/4 lb boneless, skinless chicken breast, cut in strips
1 pc whole-wheat pita, cut in half
2 slices cheese, cut in half diagonally
1/4 cup sour cream

Instructions:

In bowl, toss pepper and onion together. Set aside.
Spray small frying pan with nonstick cooking spray; cook garlic [...]

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Description:

Ingredients:

90 gms beef tenderloin, cut into strips
1 tbsp butter
10 gms onion, chopped
10 gms bell pepper, cut into strips
dash of cimun seed powder
40 gms quickmelt cheese, grated
2 pcs small tortilla wrapper
1/2 tbsp all purpose cream

Dip:

1/2 tbsp chopped fresh tomato
1/2 tbsp chopped onion
1/4 tbsp chopped coriander
1 tbsp balsamic vinegar
salt and pepper

Instructions:

Saute beef tenderloin in butter. When [...]

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