Liver and Baguio Beans

1/4 kilo chicken liver
100 grams baguio beans
2 tbsp tomato catsup
2 tbsp oyster sauce
3 tbsp soy sauce
3 cups water
2 tsp cooking oil
pepper to taste

Heat oil in the saucepan.  Add chicken liver and water. When liver is cooked as you prefer it, take one piece and squash using a fork.  Put squashed liver back to the pan, add catsup, oyster sauce, soy sauce and pepper.  Once sauce thickens, add baguio beans.

*Cooking time is 10 minutes when using high heat.

Budget Pesto

1 kilo cooked pasta of your choice
2 cups basil
1 bulb garlic
1/2 cup cooking oil
1 1/2 cup cheese
3 packs of Nestle cream (small)
6 chicken breasts

Chicken:
Marinate chicken breasts in 1/2 tsp salt and a pinch of pepper. Fry or grill. Let stand for 5 minutes before chopping.

Manual:
Chop a bit of basic and garlic, add some more ingredients, chop some more. Chopping both ingredients in bits allows you to make sure that both ingredients are fine-chopped. It takes time, but the over-all consistency is worth it. Put the chopped mixture in a pan and add the oil, cream and cheese. Heat the pan (low flame) until cheese melts, pour on top of the pasta.

Food processed:
Finely chop basil and garlic in a food processor or chopper, slowly adding the cooking oil in a constant stream while the basil and garlic is being processed. Put the chopped mixture in a pan and add the cream and cheese. Heat the pan (low flame) until cheese melts, pour on top of the pasta.