Name of Dish: Pinakbet Yield: 4 servings

Ingredients
1 cup pork, boiled and cut into large cubes (or a medium-sized fish, broiled)
2 medium-sized tomatoes, sliced
1 medium-sized onion, sliced
1 cup rice washing
2 tbsp. fish bagoong
3 pcs eggplant, sliced into 4 lengthwise
2 pcs ampalaya, sliced into 4 lentghwise
7 pcs young okra cut into halves crosswise
1 tbsp cooking oil

Procedure
1. Fry the boiled pork in cooking oil until it turns slightly brown. Set aside.
2. In a saucepan or cooking pot, put the rice washing. Add the fish bagoong, and
bring to a boil.
3. Add browned pork, tomatoes, onions and arrange the eggplants and ampalaya
on top. Cover and boil.
4. When boiling, lower the heat and let simmer till the vegetables are about done.
Put the okra, cover and cook until all the vegetables are done.
5. In the Ilocano way, instead of stirring, the vegetables are tossed a few times so
that those at the bottom of the pot will come to the top and cooking is continued
until all the vegetables are done. Correct seasoning.

Reference: Philippine Fiesta Recipes, L. Belmonte & P.Del Mundo

Name of Dish: Binagoongang Baboy Yield: 4 6 servings

Ingredients
1 lbs. pork shoulder or butt cut into 2 cubes
2 tbsp. cooking oil
2 cloves garlic, minced
1 medium onion, sliced
1 medium tomato, coarsely chopped
cups water
4 tsps. sugar
4 tbsps. bagoong

Procedure
1. Saut garlic, onion and tomatoes in hot oil. Add pork and saut until pork is no
longer pink
2. Add water; cover and cook for 45 minutes. Add bagoong and sugar and continue
cooking for another 15 minutes or until pork is tender, stirring occasionally over
low heat.
3. Serve with green mangoes (manibalang na manga).

Reference: Philippine Fiesta Recipes, L. Belmonte & P.Del Mundo

Name of Dish: Bringhe Yield: 4 6 servings

Ingredients
1 tablespoon oil
1 small red bell pepper, seeded, cored and cut into strips
1 small green bell pepper, seeded, cored and cut into strips
2 pieces (5 ounces) chorizo de bilbao, sliced into inch thick
1 medium onion, peeled and sliced thinly
3 cloves garlic, peeled and minced
1 pound boneless, skinless chicken thigh meat, cut into 1-inch cubes
1 tablespoon fish sauce
1 cup glutinous rice
1-1/2 cups coconut milk
1 cup chicken broth
cup raisins
teaspoon turmeric powder
salt and pepper to taste
2 eggs, hard-boiled, peeled and quartered
Additional Equipment
banana leaves, wilted

Procedure
1. In a wide, thick-bottomed skillet over medium heat, heat oil. Add bell peppers and
cook for about 30 seconds or until tender yet crisp. Remove from heat and set
aside. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly
browned. Remove from heat and set aside.
2. In the skillet, add onions and garlic and cook until limp and aromatic. Add chicken
and cook, stirring occasionally, for about 4 to 5 minutes or until color changes
and lightly browns. Add fish sauce and continue to cook for 1 to 2 minutes.
3. Add rice and cook, stirring regularly, for about 2 to 3 minutes. Add coconut milk,
broth, chorizo de bilbao, raisins and bell peppers. Add turmeric powder and stir to
combine. Season with salt and pepper to taste. Bring to a boil for about 3 to 5
minutes, stirring occasionally.
4. Lower heat, cover and simmer for about 10 to 15 minutes. When the rice is
almost dry, cover with banana leaves and continue to cook for about 10 to 15
minutes or until rice is fully cooked and begins to form crust at the bottom.
Transfer rice onto serving platter and garnish with egg.
Reference: Philippine Fiesta Recipes, L. Belmonte & P.Del Mund
Name of Dish: Kare Kare Yield: 10 servings

Ingredients
kg meat
4 pcs eggplants
1 bundle sitaw
2 bundle pechay
6 cups water
1/2c atchuete seed for coloring
c cooking oil
2 tbsp garlic, chopped
1 onion, sliced
1 cup bagoong
1 cup ground peanuts
1 cup toasted ground rice
Salt & pepper
Procedure
1. Boil meat in water until tender
2. Soak atchuete in hot oil or in water, set aside
3. Cut evegetables to desired pieces
4. Saute garlic and onion in cooking oil, add salt and atchuete juice. Let boil for 5
minutes.
5. Blend in ground peanut and toasted ground rice.
6. Bring to a boil and meat. Add bagoong
7. Just before turning of the heat, add vegetables.
8. Serve hot with bagoong
Reference: Philippine Fiesta Recipes, L. Belmonte & P.Del Mundo