Lugaw Station

Ang lugaw (Ingles: porridge, rice congee, gruel) ay uri ng lutuing may sabaw, nilutong bigas, at sahog. Sa Pilipinas, nagluluto ang mgaPilipino ng goto o lugaw goto na sinangkapan ng goto o kalyos ng baka. Maaari ring haluan ito ng paa ng baka. Isang pang lugaw ng Pilipino ang lugaw tokwa-baboy. Sa pinakapayak na paghahanda, nilalagyan lamang ang lugaw ng asukal (walang ibang halong sahog), at ang ganitong nilugaw ang inihahanda para sa batang may sakit. Gumagamit din sa nilugaw ng mga hibi at bao. Bago kainin ang isinilbing lugaw, kadalasan ding nilalagyan ito ng patis, toyo, bawang, paminta, at kalamansi.

Ang aroskaldo o aruskaldo (Kastila: arroz caldo) ay uri ng nilugawang bigas na may sabaw ng manok at luya. Makapal ang sabaw nito na maaari ring sangkapan ng mga bituka o laman-loob ng baka. CB LUGAW STATION ay nilikha at ang kumpanya ay naniniwala na isang araw ito ay makakapagbigay ng magandang pananaw at lalo pang pagkilala sa Industriya ng pagkain.

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Sisig Sarap Sizzling and Steak

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which ismarinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.[2] Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned withcalamansi and chili peppers.Sisig Sarap Sizzling and Steaks was created and the company believes that one day this will gives a positive feedback in the Industry.

 
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Buko King

Coconut tree is abundant in South East Asia, particularly in the Philippines. It is recently consider as "tree of Life" simply because of the benefits it provides. From coconut juice which said to be a diuretic. What is amazing with this coconut Tree is that it has actually no waste from fruit, juice, and meat, and shell and Husk. Now another variety derived from its meat as main Ingredient in famous Buko Shake.  It was created and the company believes that one day this will gives a positive feedback in the Industry.

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Puto Kiko

Puto Kiko is a type of steamed rice cake in Philippine cuisine derived from the Indian dish Puttu. It is eaten as is or with butter and/or grated fresh coconut, or as an accompaniment to a number of savoury viands.

Puto is a common food throughout the Philippines, there are numerous variations by area and family. It is common knowledge that the best-tasting rice is that which is newly harvested followed by rice from the previous harvest, and a common method to improve its flavour is to include a knot of Pandanus amaryllifolius (pandán, "screwpine") leaves in the pot. However, since there seems to be common agreement that aged rice is more suitable for making puto, this fresh flavour is therefore absent and it is necessary to use water in which pandán leaves have been steeped.

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Tapsilogan

Tapsilogan is the term used when tapa, garlic-fried rice (sinangag), and fried egg (itlog) are combined into one meal, which is served primarily during breakfast. However, Tapsilog is also known in different combination of rice meals like "Tocilog" Tocino, Fried egg & Sinangag, "Porksilog" Porkchop, Fried egg, & Sinangag, "Chicksilog" Fried Chicken, Fried egg & Sinangag, "Longsilog" Longanisa, Fried egg, & Sinangag, "Hotsilog" Hotdog, Fried egg & Sinangag, etc. It is also known to be an all time favorite and a quick hunger fix for people who are always on the go. Tata Tasyo Tapsilogan is created and the company believes that one day this will gives a positive feedback in the Industry.

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Antwerpen Belgian Waffle

The Anwerpen Belgian Waffle is a type of waffle popular in North America identified by its larger size, lighter batter and higher grid pattern which forms deep pockets and has larger squares than the standard American waffle and It has different flavors or fillings. It is also known to be an all time favorite and a quick hunger fix for people who are always on the go.

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