Adobong Kangkong Ingredients: 1 bundle of kangkong (river spinanch); cut stems 1 length 1/4 cup vinegar 1/4 cup

soy sauce 1 tablespoon garlic; minced Adobong Kangkong Cooking Instructions: Saute garlic. When golden brown, add all other ingredients. Cover and simmer until done. Dont overcook the kangkong. Serve hot! Squid Adobo Ingredients: 1/2 kilo squid 1/2 cup water 1/2 cup vinegar 1 onion; chopped 1 tomato; chopped 4 cloves garlic; crushed 1/4 cup soy sauce 1 cup water 2 laurel leaves 1/2 tablespoon ground pepper Sugar to taste Salt to taste Squid Adobo Cooking Instructions: Wash and clean the squid by removing the eyes, membrane, and stomach. Boil squid in saucepan with vinegar, garlic, pepper, soy sauce, salt, and little water. Simmer until the squid is tender. Do not overcook. Drain and set aside. Save the sauce. In a skillet, saut garlic (taken from the sauce) until brown, then add the onion, and tomato. When onion becomes translucent, add the squid and laurel leaves. Add sauce and season with sugar according to taste. Simmer until a thick broth is formed, then serve. Adobong Sitaw Ingredients: 2 cups string beans; cut in 2" lengths 1 cup ground pork or chicken 3 tablespoons of soy sauce 3 tablespoons of vinegar 1/4 cup water 1 onion; sliced 1 tablespoon garlic; crushed Salt and pepper to taste Cooking oil Adobong Sitaw Cooking Instructions: Saut garlic and onion. Add pork, then continue sauteing with salt and pepper to

taste until meat starts to render fat. Add string beans, then simmer until half cooked. Add water, vinegar, and soy sauce. Continue cooking until string beans are cooked. Agos-Os Ingredients: 1/4 kilo pork or beef; thin slices 1 onion; minced 4 cups mashed sweet potato (kamote) Banana leaf Salt to taste Agos-Os Cooking Instructions: Season the mashed boiled sweet potato with salt, then mix the onion. Set aside. On a dry banana leaf, spread about one centimeter thick of mashed sweet potato. Put on top layer the meat, then spread again the mashed sweet potato. Do this until two layers of meat and three layers of mashed sweet potato are spread. Roll the layers (8 long) carefully with banana leaf. Tie both ends firmly. Keep in a cool place for 1 - 2 days. Cut into ring slices. You may either fry or broil the Agos-Os. Arroz Caldo Ingredients: 1 kilo chicken; cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion; chopped 4 cloves garlic; chopped 1 root ginger; sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing) Cooking Instructions: In a casserole, saut garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned. Drain any remaining oil and then add rice. Add enough water and bring to boil. Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary). Season with fish sauce according to taste. Serve hot in a bowl. Garnish on top with fried minced garlic and scallions. Arroz Caldo Cooking Tip:

Always dry chicken well with paper towels before placing into hot pan or casserole so it won't stick. You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce. Bagnet (Ilocano Chicharon Baboy) Ingredients: 1 kilo pork belly; cut into desired pieces 1 liter cooking oil 1/2 liter water Salt to taste Water Bagnet (Ilocano Chicharon Baboy) Cooking Instructions: In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Drain and hang dry, then set aside. Submerged pork in hot cooking oil until brown. Drain and dry in paper towel until completely cool. Reheat cooking oil. Submerged pork in very hot cooking oil for while, strain, and sprinkle with cold water. Do this process several times until skin pops. Remove from fire and serve. Bamboo Shoot and Shrimps in Coconut milk Ingredients: 1/2 cup shrimps 4 cloves garlic; minced 1 small onion; chopped 1 cup rice water 1/2 cup coconut milk 1/4 cup saluyot leaves 2 cups bamboo shoot; sliced in strips Salt and pepper to taste Cooking Instructions: Squeeze out the juice from the bamboo shoot. Set aside the bamboo shoot. Saut garlic and onion. Add shrimps, then quickly simmer with fish sauce. Add bamboo shoot and rice water. Boil until bamboo shoot gets tender. Add coconut milk, bring to a boil, then simmer. Add saluyot leaves. Add seasoning according to taste. Cook until done. Bicol Express Ingredients: 1 kilo of pork meat; cut lengthwise 1/2 cup of Philippine bird's eye pepper (siling labuyo) 3 cups coconut milk

1/2 cup sauted shrimp paste (bagoong alamang) 4 cloves garlic; crushed 1 small onion; chopped Bicol Express Cooking Preparation: In a saucepan, saut garlic and onion. Drop the pork and birds eye pepper. Continue sauteing until pork starts to render fat and edges turn to brown. Add sauted shrimp paste and stir, then pour the coconut milk (you may pour gradually in preference to the amount of sauce you want). Cook in low fire until pork becomes tender and until a saucy consistency is achieved. Serve hot! Laing Ingredients: 25 taro (gabi) leaves; shredded 1/2 kilo pork; diced or thinly sliced 1 tablespoon garlic; minced 1 tablespoon onion; minced 1 tablespoon ginger; chopped 2 tablespoons shrimp paste 3 green chili pepper (siling haba) 1 can coconut milk Laing Cooking Instructions: Arrange the taro leaves in a casserole. Spread on top the pork, ginger, garlic, and onion. Add coconut milk but do not stir. Cover, bring to a boil, then simmer until pork is tender. Add more coconut milk when mixture gets too dry or if necessary. Add shrimp paste and chilli pepper. Simmer, then remove from fire when little sauce is left. Serve hot! Cooking Tip: Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine. Bistek Ingredients: 3/4 kilo tender pork or beef steaks, sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 1/2 teaspoon ground black pepper 1 big onion; sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred) Bistek Cooking Ingredients: Marinate pork/beef steak with kalamansi (or lemon) juice, soy sauce, salt and pepper for 30 minutes or more. Set aside.

Fry onion rings until translucent. Set aside. In a skillet, fry marinated pork/beef steak over high heat turning upside down several times until tender. Add onion rings and just enough marinade to create oily sauce. Cover and simmer until done. Serve hot! Breaded Fried Chicken Ingredients:

the bell pepper. Simmer for 1 minute before serving. Serve hot! Camaron Rebosado Ingredients: 1 lb large shrimps (prawns); shelled and deveined (keep tail intact) 1 tablespoon calamansi or lemon juice Salt and pepper to taste Cooking oil Batter Ingredients:

1 kilo chicken; cut into desired pieces 1/2 tablespoon salt 1 tablespoon bread crumbs 1/4 tablespoon ground black pepper Cooking oil Breaded Fried Chicken Cooking Preparation: Mix salt, bread crumbs, and pepper together in a paper bag. Drop 3 pieces of chicken in the bag and shake. Take it out and deep fry in hot oil until golden brown. Serve hot! Beef Caldereta Ingredients: 1 1/2 kilo beef, cut in chunks 1 potato; quartered (fry in 3 minutes) 1 carrot; cut in 1 inch chunks (fry in 3 minutes) 4 cloves garlic; pounded 1 onion; chopped 1 can liver spread or ground liver 1 tomato; quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper; chopped 1 tablespoon ground black pepper 2 stems kinchay (celery); chopped 1/2 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional) Beef Caldereta Cooking Instructions: In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour. In a saucepan, saut garlic and onion. Add the marinated beef, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the beef. Boil until beef becomes tender. Add tomato sauce and pickles. Simmer for 10 minutes. Add cheese, peanut butter, liver spread, potato, green olives, and carrots. Simmer for 5 minutes. Drop

2 egg; slightly beaten 1 cup flour 1/4 cup water Salt and pepper to taste

Camaron Rebosado Cooking Instructions: Remove heads and shells of the shrimps but leave tails intact. Make sure you remove the black intestine by slitting halfway the back of the shrimps. Marinate shrimps in calamansi and salt. Set aside in the refrigerator. Meanwhile, prepare batter by mixing eggs and flour in a mixing bowl. Carefully and gradually pour water, blending it well with the mixture, until you reach your desired thickness of consistency. Salt to taste, then set aside. Dip shrimps in batter, and then deep-fry in hot cooking oil until golden brown. Strain and dry in a platter with paper towel. Serve hot with sweet and sour sauce or catsup. Chicken Adobo with Coconut Milk Ingredients: 1 kilo chicken; cut into desired pieces 4 cloves garlic; crushed 1 small onion; minced 1 potato; quartered (optional) 1 bell pepper; sliced (optional) 2 cups rice water 1/2 cup vinegar 1 cup thick coconut milk Fish sauce (patis) 2 bay leaves Salt to taste Cooking oil Chicken Adobo with Coconut Milk Cooking Instructions: In a saucepan, saut minced garlic and onion in oil. Add chicken, when brown

season with little amount fish sauce to taste. Add rice water, vinegar, crushed garlic, bay leaves. Bring to a boil and simmer until chicken becomes tender. When little liquid is left, add the coconut milk. Simmer until a saucy consistency is achieved. Season with salt according to taste. Remove from fire and serve hot! Chicken Binakol Ingredients: 1 dressed chicken 1 onion; chopped 4 cloves garlic; minced 3 cups of young coconut water (juice) Few slices of young coconut meat 1 node of bamboo tube Salt to taste Chicken Binakol Cooking Preparation: Dress the chicken and cut into serving pieces. Put all ingredients together inside the fresh green bamboo tube. Cover the bamboo tube end to end, tight enough so that the young coconut water will not leak. Place the bamboo tube over in a low fire until the chicken is cooked. Serve hot! Cooking Tip: You may use the coconut shell but dont remove the coconut meat if bamboo tube is not available. Chicken Inasal Ingredients: 1 kilo chicken; breast and wings preferred 4 stalks lemon grass; julienned 1 lemon; juice extracted 1 lime; juice extracted 4 cloves garlic; crushed 2 tablespoons 7-up or Sprite soda Ground black pepper 1/4 cup annatto seeds 2 tablespoons butter Chili pepper flakes (optional) Skewers for grilling Salt to taste Cooking oil Chicken Inasal Cooking Instructions: In a bowl, marinate chicken overnight in salt, pepper, garlic, lemon grass, lime and lemon juice, and 7-up or Sprite soda. Set aside. Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside. Prepare a mixture for bashing by mixing annatto oil, marinade, and butter. Pan

boil for few minutes and season with salt and MSG if desired. Filipinos, sometimes, has this tantsa tantsa lang (estimate and approximate) method of cooking. Experiment, therefore, on your best combination. Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done. Cooking Tip: You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar in the marinade is good if you intend to preserve the left over chicken inasal in a day or two. Chicken Tinola Ingredients: 1 whole chicken; cut into desired pieces 1 green papaya; cut in cubes 1 ginger root; crushed 4 cloves garlic; crushed 1 onion; sliced 3 cups of rice water. 1/2 cup moringa (malunggay) leaves * or chilli pepper (siling labuyo) leaves 1 chicken bouillon cubes Fish sauce (patis) Chicken Tinola Cooking Instructions: Saut garlic and onion in a casserole. Add chicken and ginger root. Stir fry with fish sauce to taste until chicken turns light brown. Add rice water and chicken bouillon cubes. Bring to a boil until chicken is tender. Add papaya. Simmer for 5 minutes. Add malunggay leaves or chilli pepper leaves. Serve hot! Chicken with Pineapple Ingredients: 1 1/2 kilo chicken; cut into desired pieces 1 can pineapple chunks (with juice) 1 egg; well beaten 4 cloves garlic; crushed 1 onion; chopped 1 can evaporated milk Fish sauce (patis) Powdered black pepper Cooking oil Chicken with Pineapple Cooking Instructions: Saut garlic and onion in saucepan. Add chicken and spice with pepper and fish sauce. Continue sauteing until all liquid has evaporated and chicken starts to brown. Add pineapple juice and chunks. Simmer for 15 minutes. Add egg and

evaporated milk. Simmer for 3 minutes. Serve hot!

Sinampalukang Manok Ingredients: 1 kilo chicken; cut into serving pieces 1 onion; sliced 2 tomatoes; sliced 1/2 cup string beans; cut 2" length 4 cloves garlic; crushed 1 root ginger; crushed 2 cup tamarind tops and flowers 5 cups water Fish sauce or salt to taste Cooking oil Sinampalukang Manok Cooking Instructions: Wrap the tamarind tops and flowers in a cheesecloth; tie both ends together. In a casserole, saut garlic, ginger, onion, and tomatoes. Add chicken and saute until chicken turns light brown. Pour enough water, then add the wrapped tamarind tops and flowers. Bring to a boil and simmer. Add the vegetable. Strain and squeeze the cheesecloth, then remove from the casserole. Season with fish sauce according to taste. Cook until done. Serve hot! Chopsuey Ingredients: 4 cloves garlic; minced 1 onion; chopped Chosse four (4) meat ingredients from the list:

1/4 kilo cauliflower; divided into flowerettes 1/4 kilo sayote; peeled and sliced 1/4 kilo snow peas (sitsaro); stringed 1/4 kilo bok choy; cut into 2-inch portions 1/4 kilo mushrooms; cut in 2-inch portions 1/4 kilo young corn about 2-inch long 1/4 kilo baguio beans; stringed

2 cups chicken or pork broth 1 tablespoon cornstarch Salt to taste Cooking oil Chopsuey Cooking Ingreidients: Saute garlic and onion, then add the meat ingredients. Cook for 5 minutes. Add broth and salt to taste. Add cornstach to thicken the sauce. Bring to a boil, then add the vegetables. Cook until done. Cooking Tip: Add vegetables in the order of their respective tenderness. Add first those that are longer to cook than those easier to get tender. Crispy Pata Ingrediets: 1 kilo porks knuckle (pata) 1 onion; chopped 2 bay leaves 1/4 cup peppercorns 2 tablespoons salt Cooking oil Sauce Ingredients: 1 tablespoon onion; chopped 1 tablespoon garlic; pounded 1/2 cup vinegar Soy sauce to taste Crispy Pata Cooking Ingredients: Boil porks knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough). Add salt, bay leaves, peppercorn, and onion. Continue boiling until tender, then drain and hang to dry. Place in the refrigerator overnight. Deep fry in hot cooking oil until golden brown. Serve with a mixture composed of soy sauce, vinegar, garlic, and onion. Dinakdakan Ingredients: Porks parts of your choice:

1/4 kilo pork; sliced sliced into small pieces (preferred) 1/4 kilo shrimps; shelled (preferred) 1/4 kilo chicken giblets & liver; sliced to small pieces (preferred) 2-3 chicken wings, cut into small pieces 1/4 kilo pork's liver; sliced 1/4 kilo hotdog sausage; sliced

Choose eight (8) vegetable ingredients from the list:

1 piece red bell pepper; sliced (preferred) 1 medium carrot; sliced into thin circles (preferred) 1/4 kilo cabbage; cut into thin ribbon-like shreds (preferred) 2 stalks of leeks; cut into 2-inch portions (preferred) 3 stalks celery; cut into 2-inch portions

ear (preferrred) nape or batok in Filipino (preferrred) togue liver small intestine

1 tomato; chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional) Dinuguan (Pork Blood Stew) Cooking Instructions: Boil pork until tender and cut into desired sizes. Save the broth. Saut garlic, onion, and tomato. Add the pork and continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown. Season salt to taste and stir once in a while to absorb the seasoning. Add vinegar, broth, and long peppers. Simmer for 10 minutes. Adjust seasoning with fish sauce according to taste. Pour porks blood stirring regularly for 5 minutes. Remove from fire and serve hot! Pork Embutido Ingredients: 1 kilo ground pork 1 carrot; minced 1 can reno liver spread 1/2 cup pickles; minced 1/2 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions; minced 1/2 cup tomato sauce 1/2 cup grated cheese 1 hotdog; minced 2 broiled eggs; sliced Kinchay o celery; minced 2 slices bread; minced 1/4 tablespoon ground black pepper MSG (optional) Embutido Cooking Instructions: In a bowl, combine all ingredients (except the hard boiled eggs) and mix well until blended. Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8" long by 2" diameter roll. Steam for 30-40 minutes. Remove from steamer and let cool. You may either fry or eat it as is. Serve with catsup. Escabetcheng Lapu-Lapu Ingredients:

Onion; thinly sliced Salt and pepper Calamansi or lemon juice or vinegar Pig's brain; boiled Mayonnaise (optional) Dinakdakan Cooking Instructions: Parboil pig's parts. Strain and broil or grill. Slice into 1 long by 1/4 thick (or your desired sizes), then place in a large bowl. Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt and pepper according to taste. Dinengdeng ng Ilocano Ingredients: 1 milk fish (bangus); fried or grilled 1 cup string beans; cut into 2" long 6 pieces okra 1 cup squash; cut in cubes 1 big ampalaya; cut in 2 rectangular lengths 1 onion; sliced 2 large tomatoes; sliced 1 cup jute leaves (saluyot) 1 root ginger; crushed Bagoong isda 3 cups water Dinengdeng ng Ilocano Cooking Instructions: In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes. Season with bagoong and continue boiling for 5 minutes. Remove the scum that rises on top of the liquid and then drop the milkfish. Simmer for 5 minutes, then add vegetables. Cook until vegetables are done. Adjust seasoning according to taste. Serve hot! Cooking Tip: You can use other kind of fish like tilapia or shellfish. You can also use or add other vegetables like sweet potato and malunggay fruits. Dinuguan (Pork Blood Stew) Ingredients: 1 kilo pork meat, ear, intestine, or combinations 3-4 cups porks or beefs blood 4 cloves garlic; minced 1 small onion; minced

5 Lapu-Lapu (grouper fish) 1 can pineapple (set aside juice); chunks 1 carrot; cut into strips 1 bell pepper; cut into strips 4 cloves garlic; mined 1 onion; chopped 1 tablespoon ginger; minced 1/2 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 1/2 cup water 2 tablespoons flour Ground black pepper Cooking oil Escabetcheng Lapu-Lapu Cooking Instructions: In a skillet, fry lapu-lapu fish and place in a platter. Set aside. Saut garlic, ginger, and onion in a saucepan. Add pineapple and carrot. Simmer for 10 minutes. Add pineapple juice, sugar, soy sauce, water, flour, salt and water. Simmer until a saucy consistency is achieved. Add the bell pepper. Simmer for 1 minute. This is the hot sauce (mixture). Pour the hot sauce (mixture) on top of the lapu-lapu fish. Serve hot! Beef Mechado Ingredients: 1 1/2 kilo beef; cut into desired pieces 1 potato; quartered (fry in 3 minutes) 1 carrot; cut in 1 inch chunks (fry in 3 minutes) 1 onion; minced 4 cloves garlic; mined 1/2 cup soy sauce 1 can tomato sauce 2 stems kinchay (coriander); chopped 1 bell pepper 1 teaspoon ground black pepper Cooking oil MSG (optional) Beef Mechado Cooking Preparation: In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour. Saut garlic and onion in a saucepan. Add the marinated beef, and kitchay. Continue sauting until most of the broth coming out from the meat has evaporated (add water if necessary to soften). Boil until beef is tender and until little broth is left. Add tomato sauce. Bring to a boil and then add the potato and carrot. Cook in medium low fire until potato and carrot are tender. Drop the bell pepper. Simmer

for few minutes before serving. Serve hot! Filipino Callos (Beef tripe) Ingredients: 1 kilo beef's tripe (tuwalya ng baka); sliced in serving pieces 4 cloves garlic; minced 1 small onion; chopped 1 can pork and beans 5 tablespoons soy sauce 1/4 tablespoon ground black pepper 1/4 tablespoon sugar 1 root ginger; crushed 1 tablespoon salt MSG (optional) Filipino Callos (Beef tripe) Cooking Instuctions: In a stock pot with enough water, add the beef stripe, ginger, and salt. Bring to a boil for 20 minutes to remove the obscenity. Remove from fire, replace water and boil again until beef's tripe becomes tender. Slice the beef's tripe lengthwise and set aside. Saut garlic and onion. Add the beef's tripe, soy sauce, pepper. Stir fry for 10 minutes. Add the pork and beans, and sugar. Continue cooking for another 5 minutes or until done. Serve hot! Chicken Adobo Ingredients: 1 kilo chicken; cut in serving pieces 1 head garlic; pounded 3 laurel leaves 6 tablespoons of soy sauce 6 tablespoons of vinegar 1 tablespoon of corn pepper 1 cup rice water Salt to taste Chicken Adobo Cooking Instructions: Place all ingredients together in a saucepan. Boil in medium fire until chicken becomes tender. Simmer until a saucy consistency is achieved. Season with soy sauce or salt if needed or according to desired taste. Serve hot! Chicken Adobo Cooking Tip: Adding 2 tablespoons of oyster sauce will make this recipe taste better. Kalderetang Kambing Ingredients: 1 1/2 kilos goat meat, cut into chunks 1 potato; quartered 1 carrot; cut in 1 inch chunks or slices

4 cloves garlic; pounded 1 onion; chopped 1 can liver spread or ground liver 1 tomato; quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper; sliced 1 tablespoon ground black pepper 2 stems kinchay (celery); chopped 2 laurel leaves 1/2 cup soy sauce Cooking oil MSG (optional) Kalderetang Kambing Cooking Instructions: Fry the potato and carrot for 3 minutes. Set aside. In a bowl, marinate goat meat in vinegar, soy sauce, and ground black pepper for 1 hour. Set aside. Saut garlic and onion in a saucepan. Add the marinated goats meat, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the goats meat. Boil until tender. Add tomato sauce and pickles. Simmer for 10 minutes. Add the cheese, peanut butter, liver spread, potato, olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer 1 minute before serving. Serve hot! Lumpiang Sariwa Ingredients: 1/2 cup ground pork 1/4 cup shrimp; chopped 1/4 cup cooked ham, chopped 2 cups carrots; shredded 2 cups cabbage; shredded 2 cups sayote; shredded 1 cup baguio beans; shredded 1 tablespoon onion; minced 4 cloves garlic; minced 1 cup ground peanuts Lettuce leaves Lumpia wrapper Salt to taste Lumpiang Sariwa Cooking Instructions: Saut garlic, and onion. Add ground pork, ham, and shrimp. Simmer until it changes color. Season with soy sauce and sugar. Add vegetables and continue cooking until it is done. Balance

seasoning with salt according to taste. Set aside the mixture. Lumpiang Sariwa Sauce Ingredients: 1/2 cup sugar 1 tablespoon cornstarch 1 cup chicken broth 2 tablespoons soy sauce 2 cloves garlic; minced Lumpiang Sariwa Sauce Cooking Instructions: Mix all the sauce ingredients together in a saucepan except the garlic. Boil in a very low fire, stirring occasionally, until the sauce thickens. Add the garlic. Set aside. Final Lumpiang Sariwa Cooking Instructions: Place on top of the lumpia wrapper a leaf of lettuce and 3 tablespoons of the mixture. You may roll up folding one end and leaving other open or just roll up and place in the platter. Serve with sauce and minced peanuts. Lumpiang Shanghia (Spring Rolls) Ingredients: 1/2 kilo ground pork, beef, or chicken 1/4 cup carrot; chopped 1/4 cup celery; chopped 4 cloves garlic, minced 1 egg; beaten 1/2 onion; chopped 1 tablespoon soy sauce 1 tablespoon sugar 1/2 teaspoon salt 1 pinch pepper Lumpia wrappers Cooking oil Lumpiang Shanghia (Spring Rolls) Cooking Instructions: In a bowl, mix all ingredients together. Wrap in lumpia wrapper and deep fry in hot cooking oil until golden brown. Drain and place in a platter with paper towel. Cut into desired pieces. Lumpiang Shanghia Sauce Ingredients: 1/2 teaspoon salt 1 teaspoon cornstarch 2/3 cup water 1/4 cup sugar 1/4 cup vinegar 2 tablespoon soy sauce

Lumpiang Shanghia Sauce Cooking Instructions: Combine all the sauce ingredients together. Parboil in low fire, stirring occasionally, until sauce thickens. Serve hot together with the lumpiang shanghai. Meatballs (Bola-Bola) Ingredients: 1 kilo ground pork or beef 1 onion; minced 1 tablespoon garlic; minced 3 well beaten eggs 1/2 cup flour Salt Ground pepper Soy sauce Tomato catsup Meatballs (Bola-Bola) Cooking Instructions: In a bowl, mix all ingredients. Season with salt, soy sauce, and pepper according to taste. Form a ball 1 diameter out of the mixture. Deep fry the meat balls until golden brown. Drain in a plate with paper towel and serve with tomato catsup. Menudo Ingredients: 1 kilo pork; cut in 1/2-inch chunks 1/4 kilo hotdog; sliced 1/2 inch slices 1/4 kilo liver; sliced in 1/2-inch chunks 1 potato; diced (fry in 3 minutes) 1 carrot; diced (fry in 3 minutes) 2 stems kinchay (celery); chopped 1 onion; minced 4 cloves garlic; minced 1/2 cup soy sauce 1/2 cup raisins 1 can tomato sauce 1 teaspoon ground black pepper Cooking Oil Sugar Menudo Cooking Instructions: Marinate pork in soy sauce and ground black pepper for 1 hour. Boil liver for 5 minutes. Drain and set aside. Saut garlic and onion. Add marinated pork and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add tomato sauce and simmer for 15 minutes. Add liver, hotdog, potato, raisins, and carrot. Continue cooking in medium fire for 5 minutes or until done.

Season with little sugar (if desired) according to taste. Serve hot! Chicken Curry Ingredients: 1 kilo chicken; cut into desired pieces 2 cups coconut milk 1/2 cup curry powder 1 bell pepper; sliced 1 medium potato; diced 1 carrot; diced 4 cloves garlic; crushed 1 small onion; chopped Fish sauce Ground black pepper Cooking oil

Chicken Curry Cooking Preparation: In a saucepan, saut garlic, and onion. Drop the chicken and season with salt and pepper. Stir fry the chicken until light brown. Mix the curry powder and let simmer for 5 minutes. Pour coconut milk and drop the potatoes, and carrots. Boil for 10 minutes or until the sauce thickens. Drop the bell pepper and season with fish sauce according to taste. Serve hot! Sweet and Sour Meatballs Ingredients: 1 kilo ground pork or beef 1 onion; minced 1 tablespoon garlic; minced 3 well beaten eggs 1/2 cup flour Ground pepper Soy sauce Salt Sauce Mixture Ingredients: 1 can pineapple (set aside juice); sliced 1 carrot; sliced 1 bell pepper; sliced lengthwise 4 cloves garlic; minced 1 onion; chopped 1/2 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 1/2 cup water 2 tablespoons flour Ground black pepper Cooking oil Sweet and Sour Meatballs Cooking Instructions: In a bowl, mix all the meat balls ingredients together. Season with salt, soy sauce, and pepper according to taste. Form a ball 1 diameter out of the

mixture. Deep fry the raw meat balls until golden brown. Strain, drain in a plate with paper towel, and set aside in a platter. In a skillet, saut garlic and onion. Add the pineapple and carrot. Simmer for 10 minutes. Add the pineapple juice, sugar, soy sauce, water, flour, salt and water. Simmer until a saucy consistency is achieved. Add bell pepper. Simmer for 1 minute. Pour the hot sauce (mixture) on top of the meat balls. Serve hot with rice! Fried Boiled Chicken Ingredients: 1 kilo chicken; cut into desired pieces 1/2 tablespoon salt 1/4 tablespoon ground black pepper 1/4 cup soy sauce 1/2 cup 7-up (or sprite) Cooking oil Fried Boiled Chicken Cooking Instructions: Boil chicken in saucepan with salt, pepper, 7-up, and soy sauce until tender. Remove chicken from saucepan and deep fry it in hot oil until golden brown. Serve hot! Ginataang Langka Ingredients: 2 cups jackfruit (langka); sliced 1/4 cup dried fish 1/4 cup shrimps; shelled 1 cup coconuts milk (gata) 1 small onions; chopped 4 cloves garlic; minced Fish sauce Ginataang Langka Cooking Instructions: Remove the heads of shrimps. Pound and mash in 1/2 cup water. Save the shrimp juice, then discards the heads. Saute garlic and onion. Pour shrimp juice and coconut milk. Bring to a boil, then add the jackfruit. When jackfruit is tender, add shrimps and dried fish. Cook until done. Season with fish sauce according to taste. Igado Ingredients: 1 kilo combination of the following:

4 cloves garlic; pounded 1 medium onion; chopped 1 segment ginger; cut in stripes 1 small can green peas (gisantes) 1 small carrot; cut in slices 1 bell pepper; cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil Igado Cooking Instructions: In a bowl, marinate liver in vinegar. Set aside. Saute garlic, ginger, and onion in oil. Add porks heart and kidney and spice with salt and pepper. Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften). Add the liver and continue sauteing for another 5 minutes. Add soy sauce to season and continue cooking until sauce thickens. Add the carrots fist and when tender, drop the bell pepper and peas. Cook until vegetables are done.

Insarabasab Ingredients: 1 kilo pork (shoulder preferred) 1 onion; thinly sliced Vinegar / lemon / calamansi juice Salt and pepper to taste Insarabasab Cooking Instructions: Slice the pork 1 thick for roasting. Roast pork over to an open fire until all pink color of the meat disappears. When roasted, slice pork again into 1/4" thick x 1" length (or your desired sizes). Place in a bowl and then add the onion. Season with salt, pepper, and vinegar (lemon or kalamansi juice) according to taste. Kalabasang may Gata Ingredients: 1 cup shrimps; shelled 2 cups squash; cut in cubes 1 cup string beans; 2 inches length 1 small onion; chopped 1 small tomato; chopped 4 cloves garlic; minced 1 cup coconut milk 2 green chilli peppers 1 tablespoon shrimp paste (bagoong alamang) Salt to taste Kalabasang may Gata Cooking Instructions:

Porks liver; cut in slices porks kidney; cut in slices porks heart; cut in slices

Saute garlic, onion, and tomato. Add shrimp paste and coconut milk. Bring to a boil in medium low fire, then add the vegetables. When vegetables are tender, add shrimps and green chilli peppers. Cook until done. Adjust seasoning according to taste. Cooking Tip: You can use belly pork instead of the shrimps or use both shrimp and belly pork. Kare Kare Ingredients: Meat Ingredients:

and pepper to taste. Simmer, then serve hot with bagoong alamang. Kilawing Bituka Ingredients: Large Intestines of pork (bituka ng baboy) Garlic; minced Onion; sliced Ginger; crushed Long green chili peppers (siling haba) Banana leaf (optional) Kilawing Bituka Cooking Instructions: Wash and mash the intestine with salt and banana leaf to get rid of the odor. Wash and clean very well, then boil intestine with ginger until tender. Cut into desired sizes. Saute garlic and onion. Add the intestines and saute using medium high heat until the intestines becomes tender. Lower heat, then blend with soy sauce, vinegar, and pepper according to taste. Garnish with long green chili pepper. Serve as pulutan-something to pick up when drinking a liquor. Mongo Guisado Ingredients: 1 cup belly pork; sliced 1 cup mongo beans 4 cloves garlic; minced 1 small onion; chopped 1 tomato; sliced 5 cups water Salt to taste 1 cup malungay or ampalaya leaves

1/2 kilo beef's oxtail; cut in 3-inch chunks 1/2 kilo beef's tripe; cut in 2-inch x 3-inch

Vegetables Ingredients

4 pieces eggplant, sliced in 1-inch thick 1 bundle pechay (bok choy); cut into 2 pieces 10 string beans; cut in 2-inch long 1 banana heart (puso ng saging); cut in lengths

Other Ingredients: 2 pieces onions; chopped 2 heads garlic; minced 2 tablespoons annatto (atsuete) seeds 1 cup peanut butter 1/4 cup grounded toasted rice Salt and pepper to taste Bagoong alamang Cooking oil (olive oil preferred) Water Kare Kare Cooking Instructions: Fry annatto seeds in 4 tablespoons of oil. Drain annatto oil in bowl and discards seeds. Boil beefs oxtail with enough water to cover until tender. Strain oxtail and save broth. Meanwhile, blanch beef's tripe with boiling water and set aside. Using 1 tablespoon of annato oil, saut garlic and onion in a large saucepan. Add oxtail, saute, and brown all sides, then drop the tripe. Saute again for a while, then add broth just enough to create a sauce. Simmer, then add the vegetables. When tender, add the grounded peanut, toasted ground rice, and the rest of the oil to thicken the sauce. Season with salt

Mongo Guisado Cooking Procedure: In a skillet, saut the garlic, and onion. Add pork and tomato, then season with salt to taste. Continue sauteing until pork renders fat and edges turns brown. Set aside as a mixture. Boil monggo in casserole until tender. Add the mixture, simmer, and stir. Add the ampalaya or malungay leaves before serving. Nilagang Baka Ingredients: 1 kilo beef; cut in chunks 1 small head cabbage (repolyo); quartered 1/4 kilo Chinese cabbage (pechay) 2 potatoes; quartered 1 tablespoon garlic; crushed (optional) 1 onion; sliced

1 tablespoon peppercorns Fish sauce Salt to taste 2 beef boullion (optional) 1 lemon or 5 kalamansis Soy sauce Nilagang Baka Cooking Instructions: Fry the potatoes in 3 minutes. Set aside In a stock pot with no water, simmer the onion with the beef on top until onion renders its juice and beef changes color. Season with fish sauce,cover, and let stand for 5 minutes. Add water to cover, garlic, and peppercorns. Boil for at least one hour. More water maybe added if the beef if tough. When beef is tender, add the potatoes. Let stand for 5 minutes. Season with salt according to taste or simply add boullion whichever you prefer. Add repolyo cabbage and Chinese cabbage. Cook until done. Remove from fire and serve hot! Side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice whichever is your preference. Cooking Tip: Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender. But but but....if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank. When tender, add the necessary ingredients. Paksiw na Isda with Soy Sauce Ingredients: 1/2 kilo fish ( Galunggong, Mackerel Scad) 4 cloves garlic; pounded 1 long green pepper 1 ginger root; crushed Vinegar Soy sauce Water Salt (optional) 1/4 fish bullion cubes (optional) Paksiw na Isda with Soy Sauce Cooking Instructions: Wash the galunggong fish thoroughly. Arrange in cooking pan. Pour vinegar and soy sauce with water for your desired taste. Add the other ingredients. Add knorr cubes (optional) or salt if needed.

Simmer for 15 minutes until fish is cooked. Papaitan Ingredients: 1/2 kilo following beef innards; cut in 1" cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin; cut in 1/2" cubes 1/4 cup bile 1 onion; minced 4 cloves garlic; minced 1 head ginger; minced 1/4 cup onion leaves 5 Philippine bird's eye peppers (siling labuyo) Salt and pepper Fish sauce Ingredients for cleaning and boiling the innards: 1 lemon; sliced(optional) 8 kalamansi; sliced (optional) Banana leaves (optional) 1 ginger root; crushed Papaitan Cooking Instructions: Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside. Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sauting until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo. Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves. Cooking Tip: To make it healthy and if you have the time, cook the papaitan long before you intend to serve. Let it cool, then refrigerate. All the fat will solidify, and you can easily scrape it from the surface.

The taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already. Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result. Calamansi juice will further enhance the taste. And if you want a stronger pepper aroma but not the spice, put some chopped siling haba. Paksiw na Pata Ingredients: 1 kilo porks leg (pata); cut into serving sizes 1/2 cup vinegar 1/4 cup soy sauce 1 head garlic; crushed 1/2 cup banana blossoms (bulaklak ng saging) 2 bay leaves (laurel) 2 tablespoons sugar Salt and pepper to taste Water Paksiw na Pata Cooking Instructions: Place porks leg in a saucepan and add water to cover. Add all the ingredients except the banana blossoms. Bring to a boil, then lower heat to medium low fire. When pork is tender and thick sauce is formed, add the banana blossoms. Simmer until banana blossoms is done. Pata Tim Ingredients: 1 kilo porks leg (pata) 1/4 cup soy sauce 3/4 cup pineapple juice 3/4 cup oyster sauce 5 cloves garlic; crushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion; chopped 3 bay leaves Lettuce (fried in 2 minutes) Pata Tim Cooking Instructions: In a stock pot with enough water, simmer the pork pata with all the ingredients until fork tender. Add hot water if necessary to replace the evaporated liquid. Drain and cut the meat from one side and separate the bones. Save 1 cup of broth. Place lettuce in a platter. Put the pata over the lettuce. Set aside.

Pata Tim Sauce Ingredients: 1 cup broth of pata 5 tablespoons cornstarch Salt to taste Pata Tim Sauce Cooking Instructions: In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick. Pour the sauce on top of the pata. Serve hot! Cooking Tip: Boiling the pork's leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender. Pinakbet Ingredients: 1/4 kilo pork ribs, sliced 4 cloves garlic, chopped 1 onion, chopped 1 ginger root; cut in chunks and crushed 1 tomato; sliced 2 cups squash; cut in cubes 1 eggplant, sliced 1 ampalaya 5 okras 3 cups water Bagoong isda Salt to taste Cooking oil Pinakbet Cooking Instructions: In a casserole, saut garlic, and onion in oil. Add pork, then season with salt. Continue sauteing until edges of pork turns brown and renders fat. Add the ginger and tomatoes. Stir well for few minutes, then add water and bring to a boil. Add ampalaya, eggplants, okra, squash, and string beans. Season with bagoong according to taste. Simmer until all vegetables are cooked. Serve hot! Pork Adobo Ingredients: 1 kilo pork; cut into 2-inch pieces 1 head garlic; pounded 1/2 small onion; chopped 4 dried bay leaves 1/2 tablespoon peppercorns 6 tablespoons soy sauce 6 tablespoons vinegar 1 cup rice water 1 tablespoon oyster sauce (optional addon) Cooking oil

In a skillet, fry carrot and potatoes in 3 minutes. Set aside. Saut garlic and onion in a saucepan. Add pork, spice with salt, and continue sautening until meat renders fat and changes in color. Add carrot, potatoes, bell pepper, and bay leaves. Simmer for 5 minutes. Add fish sauce and tomato sauce. Simmer for 5 minutes. Add water and continue cooking until a saucy consistency is achieved. Add and stir well with flour to thicken the sauce. Season with salt and pepper according to taste. Serve hot! Bachoy Soup Ingredients: 1 kilo of at least 3 combination of the following innards:

Pork Adobo Cooking Instructions: Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes. Saut onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of garlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender. Pour vinegar and simmer until little sauce is left. Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick sauce is formed. Serve hot! Cooking Tips: The basic ingredients of adobo is pork, soy sauce, garlic, vinegar, and water. The other ingredients are just additional and optional condiments as some folks love to make their adobo special and love to have variations. Boiling the pork without vinegar in the beginning of cooking procedure makes the process of pork tenderization faster. Add the vinegar when pork is already tender. Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious. Pork Afritada Ingredients: 1/2 kilo pork belly (liempo); cut into desired pieces 2 potatoes; quartered 1 carrot; sliced in 1 inch thick 4 cloves garlic; minced 1 bell pepper; sliced 1 onion; chopped 1 can tomato sauce 1 teaspoon of fish sauce (patis) Salt and pepper 1/2 cup water 1 tablespoon flour 2 bay leaves Cooking oil Pork Afritada Cooking Instructions:

Porks tenderloin porks kidney porks spleen porks liver porks heart

4 cloves garlic; minced 1 medium onion; chopped 1 root ginger; cut in strips 2 stalks green onion leaves; chopped Meat broth Fish sauce Salt and pepper Cooking oil Bachoy Soup Cooking Instructions: Saut garlic, ginger, and onion in oil, then add the porks heart and kidney. Suate for 15 minutes or until enough broth comes out from the innards. Pour enough broth to cover all the ingredients and at first boil, add the porks tenderloin, liver, and spleen. Simmer and continue cooking until innards are tender or done. Season with fish sauce according to desired taste. Remove from fire and serve hot with green onion leaves! Cooking Tip: You can add miki noodles to make it La Paz Bachoy recipe. You can add bile to make Papaitan recipe. Although beef or goat innards are normally used for Papaitan. You can add sinigang mix (or tamarind seeds) to make it Sinanglaw Ilocano recipe. Although beef or goat innards are normally used.

Pork Binagoongan Ingredients: 1 kilo pork liempo; cut in serving pieces 1/2 cup shrimp bagoong 4 cloves garlic; minced 1 small onion; chopped 1 medium tomato; sliced in 8 pcs. 1 teaspoon Philippine bird's eye pepper (siling labuyo) 5 tablespoon vinegar 1/2 tablespoon sugar 1 eggplant; cut in slices Pork Binagoongan Cooking Preparation:

1 onion; sliced 4 tomatoes; sliced 1 radish (labanos); sliced 5 string beans(sitaw), cut in 2 length 1/2 cup kangkong leaves (river spinach) 4 pieces gabi (taro); peeled and cut in halve 2 whole siling haba (long green pepper) Side Sauce Fish (or soy) sauce Lemon (or calamansi) juice Pork Sinigang Cooking Instructions:

Boil pork until tender and cut into cubes. Set aside. Saut garlic, onion, and tomato. Add pork and shrimp bagoong. Stir fry for few minutes until pork starts to render fat and edges turn to brown. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with sugar and drop the eggplant. Continue cooking in low fire until the eggplant is done. Serve hot! Pork Humba Ingredients: 1/2 kilo pork belly, cut in cubes 1 tablespoon garlic, crushed 1 small onion; chopped 1/3 cup vinegar 1/4 cup soy sauce 1/4 cup brown sugar 3 bay leaves 1 cup rice water 1/4 tablespoon ground black pepper 1 tablespoon salted black beans (optional) Cooking oil Pork Humba Cooking Instructions: Marinate pork in soy sauce and pepper for 1 hour. Saute garlic and onion. Add pork from the marinade and bay leaves. Stir fry for few minutes until pork starts to render its oily fat. Add rice water, then bring to a boil until most of the liquid has evaporated. Add vinegar but do not stir in order not to over sour the flavor. Boil for few minutes, then add the brown sugar stirring once in a while. Simmer until a saucy consistency is achieved. Adjust seasoning with soy sauce according to taste. Serve hot! Pork Sinigang Ingredients: 10 tamarind seeds or 1 package sinigang mix 1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)

Boil the tamarind seeds, mash, and drain the juice. Set aside. In a saucepan or stock pot, boil pork until tender. Add onion, tomato, and tamarind juice. Add gabi until tender and thickens the soup. Simmer, then add radish and string beans. When tender, add kangkong leaves. Season with fish sauce according to taste. Serve or side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice, whichever is your preference. Pork Sisig Ingredients: 1 kilo pork head (face, ear, cheek, tongue) 1/4 cup liver; broiled and cut in cubes 1 tablespoon garlic; minced 1 small onion; chopped 2 bay leaves 1/2 cup vinegar 1 tablespoon red bell pepper; chopped 1/2 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi; sliced 3 siling labuyo; chopped Salt or fish sauce to taste Pork Sisig Cooking Instructions: Grill porks head to remove any remaining hair. Boil until tender, debone, and then cut in small cubes. Saut garlic, onion, red bell pepper. Add liver and pork. Season with salt, vinegar, and pepper. Add stock and bay leaves. Bring to a boil, then simmer until little sauce is left. Adjust seasoning according to taste. Garnish with kalamansi, and siling labuyo on a sizzling plate. Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired.

Beef Pochero/Puchero Ingredients: 1 kilo beef; cut into desired pieces 1 small can tomato sauce 1 potato; quartered 1 carrot; cut in 1 inch chunks 1 sweet potato; cut in 1 inch chunks 1 small head cabbage (repolyo); quartered 1/4 kilo Chinese cabbage (pechay) 4 plantains (saging na saba); peeled and sliced in halves 1 onion; minced 5 cloves garlic; minced 1/4 cup fish sauce (patis) Cooking oil Beef Pochero/Puchero Cooking Preparation: In a skillet, fry the plantains and potato in 3 minutes. Set aside. In a bowl, mash one fried plantain. Set aside. In a stock pot, stew the beef until tender. Strain the beef and set aside. Save the broth. Saut garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3 minutes. Add the tomato sauce and simmer for 5 minutes. Pour the broth and at first boil, add the potato, sweet potato, carrot, and the plantains. Let boil for 10 minutes. Add the mashed plantain and mix well. Add cabbage and parboil for 3 minutes. Add Chinese cabbage and remove from fire after 2 minutes or until the Chinese cabbage is done. Cooking Tip:

cooking oil coagulated beef blood (if available) Sinanglaw / Sinanglao Cooking Instructions: Wash thoroughly beef innards, tendons and face, set aside liver. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Cut beef parts into bite pieces. Return to the deep pot, add fresh water bring to a boil and simmer for 3-4 hours at low to medium heat or until beef parts are tender. Add more water as necessary and remove all scum that rises. Remove from pot separate broth and keep aside. In same pot saut onion, garlic and ginger. Add beef parts including liver stir cook for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and add in kamias, simmer for 10-15 minutes. Season with salt to taste and add in siling labuyo and beef bile (half quantity at time and taste bitterness add more if required). Simmer for another 3-5 minutes. Serve hot. Sinigang na Bangus Ingredients: 1 milk fish (bangus) ; cut into desired pieces 1 ginger root, crushed 2 tomatoes, quartered 1 onion; sliced 1 radish; sliced 1 eggplant, sliced 5 string beans cut into 2 lengths 1 cup kangkong leaves Sinigang mix or 2 crushed tamarind (sampalok) 5 cups water Salt or fish sauce (patis) Sinigang na Bangus Cooking Instructions:

Adding slices of chorizo bilbao will make this recipe more delicious!!! Sinanglaw / Sinanglao Ingredients: 1/2 kilo beef innards 1/4 kilo beef tendons* 1/4 kilo beef beef face* 1/2 cup diluted beef bile 1/2 kilo, kamias, ginger lily 1 head whole garlic 1 thumb size ginger, crushed 1/2 head garlic, chopped 2 medium size onion, chopped 2 thumb size ginger, cut into strips 3-4 siling labuyo, chopped 1/2 cup patis Cooking oil Salt to taste

In a casserole, parboil fish with enough water to cover. Add ginger root. Simmer until fish is half cooked. Add onion, tomatoes, and sinigang mix. Simmer for few minutes, then add vegetables. Season with salt or fish sauce according to taste. Cook until done. Serve hot! Sweet and Sour Tilapia Ingredients: 5 tilapia (cichlid fish) 1 can pineapple (set aside juice); chunks 1 carrot; cut in strips 1 bell pepper; cut in strips 4 cloves garlic; mined 1 onion; chopped 1/2 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce

1/2 cup water 2 tablespoons flour Ground black pepper Cooking oil Sweet and Sour Tilapia Cooking Instructions: Fry tilapia fish and place in a platter. Set aside Saut garlic and onion. Add pineapple and carrot. Simmer for 10 minutes. Add pineapple juice, sugar, soy sauce, water, flour, salt and water. Simmer until a saucy consistency is achieved. Add bell pepper. Simmer for 1 minute. Pour hot sauce (mixture) on top of the tilapia fish. Serve hot! Warek Warek Ingredients: Pigs meat and entrails (tongue, liver, intestine) Onion; thinly sliced Salt and pepper Calamansi or lemon juice Pig's brain Mayonnaise (optional) Warek Warek Instructions: Parboil intestines with sliced lemon or calamansi to remove the odor. Parboil tongue until half cooked. Wash and clean well the liver. Grill intestine, tongue, and liver. Slice into 1 long and 1/4 thick (or your desired sizes), then place in a large bowl. Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt, and pepper according to taste.