Pork Bulanglang

Ingredients:

3/4 cup sliced pork
1/2 cup banana heart, cut into cubes
1/2 cup malunggay leaves
1 one-inch piece ginger, minced
1 eggplant
1/3 cup squash leaves
11/2 tbsp. fish bagoong
3 cloves garlic
1/2 onion, sliced
water for boiling

Procedure:

1. Boil pork until tender. Save the broth for later use.
2. Put pork in frying pan. Saute garlic, onions and ginger. Add fish bagoong. Add the broth,
then the sliced banana heart. When the banana heart is tender, add squash leaves and
eggplant. After a few minutes, add malunggay leaves.
3. Cover the pan. Simmer until the vegetables are cooked but firm.

Embutido

Ingredients:

1 kilo ground (lean meat) pork
2 pcs. chorizo, finely chopped
2/3 cup pickle relish
1 cup raisins
1 cup cheddar cheese, cubed
1 medium-sized carrot, finely chopped
1 tsp. ground black pepper
3 onions, finely chopped
1 tbsp. Worcestershire sauce
8 eggs, boiled and sliced
1/4 kilo powdered milk

For sauce:
Worcestershire sauce
ketchup

Procedure:

1. Combine all ingredients in a large bowl. Divide mixture into 8 equal portions.
2. Form each portion into a log. Wrap each log in aluminum foil. Puncture foil with pin
in several places to prevent bursting while cooking.
3. Steam for 1 hour. Cool at room temperature before refrigerating. Serve with sauce.
4. To make sauce, combine ketchup and Worcestershire sauce.

Note: Embutido becomes tastier when the meat has absorbed the flavor of the other
ingredients, that's why it's best to serve it a day or two after cooking.

Crispy Pata

Ingredients:

1 pig's front leg (pata)
11/2 cups water
1 can Sprite
1/2 tsp baking soda
2 tbsp. flour
oil for deep frying

For dipping sauce:
2 cloves of garlic, minced
1 tbsp patis
salt and pepper
siling labuyo (optional)

Procedure:

1. Clean pata and slit skin (3-4 slits on each side) without cutting the bone.
Arrange on a deep pan.
2. Add water, Sprite and salt. Boil over high heat for about 15 minutes.
Add baking soda to soften the meat faster. Continue cooking.
3. If water dries up and meat is not yet cooked, pour in another cup of water.
(Make sure that the meat is not too tender.)
4. Drain pata when done. To dry up skin, hang pata in the kitchen for one day
or refrigerate overnight.
5. Before frying, brush patis and sprinkle flour on meat. Deep fry until golden brown.
To make the skin crispier, turn off the heat and pour 1/4 cup of water on pata.
Serve with dipping sauce.
6. To make sauce: Combine patis, garlic, salt and pepper in a bowl. Add a small chili
pepper if desired.

Humba

Ingredients:

1/2 kilo pork, cubed
2 cloves garlic, minced
1 tbsp brown sugar
1 tbsp. salt
1/4 bay leaf
1/2 cup water
1 tbsp. oil
1 tbsp. soy sauce
1/4 cup vinegar
1/2 tbsp. tausi (optional)

Procedure:

1. Combine all ingredients in a deep skillet.
2. Simmer over medium heat until pork is tender.

Chicken Sinampalukan

Ingredients:
1 chicken, cut into serving slices
1 cup sampalok (tamarind) tops and flowers
2 tomatoes, sliced
1 tbsp. crushed garlic
1 tbsp. sliced ginger
1 onion, sliced
1 tsp salt
6 cups water
patis to taste
oil for frying

Procedure:

1. In a saucepan, saute garlic and ginger until golden brown. Add onion and tomatoes, and cook
until tender. Add chicken and cook for 10 minutes. Set aside.
2. Wrap sampalok tops and flowers in cheesecloth, making sure that the end of clothes are tied.
Combine the wrapped sampalok and the other ingredients in another pan. Let boil, then add
the chicken mixture.
3. Continue cooking until the meat becomes tender. Season to taste. Remove the wrapped
sampalok. Serve hot.

Kare-Kare

Ingredients:

1 buntot ng baka (ox tail)
1 pata ng baka (ox leg)
1 goto ng baka (ox tripe)
5 eggplants, sliced and half-cooked
1 bundle of sitaw, sliced and half-cooked
1/2 puso ng saging, sliced and half-cooked
2 cloves garlic, minced
2 onions, sliced
2 cups ground peanuts
11/2 cups toasted ground rice
1/4 cup atchuete seed for coloring

Procedure:

1. In a pot, boil the ox tail, leg and tripe along with atchuete seeds until tender.
2. Blend in ground peanuts and ground rice. Add the eggplant, sitaw and puso ng saging.
Cook for 1-2 minutes, remove from heat. Serve with bagoong paste.
3. To make bagoong paste: Saute onion and garlic in a saucepan, then add bagoong.
Mix well.

Pinakbet

Ingredients:

1 medium-sized ampalaya, sliced
1 medium-sized eggplant, sliced
4 pcs. okra, sliced
2 small tomatoes, sliced
1/2 kilo pork, sliced
1 medium onion, chopped
1/4 cup bagoong alamang
1 cup water
patis or soy sauce or salt to taste

Procedure:

1. Cook pork in little water until water evaporates. Stir continually until meat turns
slightly brown.
2. Add sliced ampalaya, eggplant, okra and tomatoes.
3. Pour in bagoong and 1 cup of water. Simmer until ingredients are crisp-tender.
4. Season well with patis, soy sauce or salt.

Mongo Guisado

Ingredients:

1 cup mongo beans, soaked in water for 30-45 minutes
1 small onion, sliced
3 cloves garlic, minced
1 cup pork, cubed
1 cup shrimps, shelled and heads removed
4 cups rice water
patis
soy sauce
oil for sauteeing

Procedure:

1. Saute garlic in oil until golden brown.
2. Add onion, pork and shrimps. Stir continually until cooked.
3. Add mongo beans. Pour in 4 cups of rice water. Cook until beans are tender but not soggy.
4. Season with patis and soy sauce according to taste.

Adobo

Ingredients:

1 kilo chicken, cut into serving pieces
5 medium-sized potatoes, peeled and quartered
2 cups of water
1 head of garlic, minced
1 bay leaf
peppercorns
3 tbsp. soy sauce
11/2 tsp. vinegar
1 chicken cube
salt to taste


Procedure:

1. In a saucepan, combine chicken, garlic, bay leaf, peppercorns, salt and soy sauce.
Bring to a boil over medium heat, then cover.

2. Reduce heat. Cook until chicken is tender. When meat is almost done, add potatoes
and chicken cube.
3. Pour in vinegar. Simmer for a few minutes, stirring occasionally. Dont't overcook
the potatoes.

Note: Adobo may also be cooked using pork or a combination of chicken and pork.

Laing

Ingredients:

6 cups shredded gabi leaves (stems optional)
2 cups thick coconut milk
1/2 cup flaked daing (dried white fish)
small piece of ginger
2-3 pcs. siling labuyo
1 tsp salt


Procedure:

1. Put 1 1/2 cups of coconut milk in a saucepan. Set aside the remaining 1/2 cup of coconut milk.
2. Add salt, ginger and daing. Simmer over medium heat until fish flakes are cooked.
3. Add gabi leaves (and sliced stems if desired). Cook until soft but not soggy. Stir occasionaly to prevent coconut milk from clotting.
4. Pour in the remaining 1/2 cup coconut milk. Add chili peppers according to taste.

Ginataang Langka

Ingredients:
6 cups shredded unripe langka (jackfruit)
4 pcs. daing (dried fish), washed
5 cloves garlic, crushed
1 large onion, chopped
3 tomatoes, sliced, seeds removed
1 cup thick coconut milk
2 cups thin coconut milk
oil for sauteing
salt to taste


Procedure:

1. Wash jackfruit thoroughly and remove the tough portions. Drain and set aside.
2. In a pan, saute garlic, onion and tomatoes. Stir then cover for 2 minutes.
3. Add jackfruit, then stir. Season with salt. Stir again and cover for another 10 minutes
4. Add the thin coconut milk and stir occasionally until the mixture boils. Cover then reduce
heat. Allow to boil for another 10 minutes then add the thick coconut milk. Allow to boil
once.
5. Put daing on top. Leave over for heat for 5 minutes before serving. (Daing may be added
whole or shredded.)

Ginataang Kalabasa

Ingredients:

1/2 kilo kalabasa (squash), cubed
6-8 sitaw stalks, cut into 2-inch lenghts
4 cloves garlic, minced
1 medium-sized onion, sliced
1 cup shrimp meat
2 1/2 cups thin coconut milk
1 cup thick coconut milk
salt and pepper to taste
oil for sauteing


Procedure:

1. In a saucepan, saute garlic until light brown. Add onions and shrimp. Mix well.
2. Pour in thin coconut milk. Add kalabasa and sitaw.
3. Season with salt and pepper according to taste.
4. Simmer until vegetables are done but not overcooked. Pour in thick coconut milk, then
remove from heat.

Bicol Express

Ingredients:

4 cups siling labuyo (chili pepper), sliced and seeds removed
2 cups thin coconut milk
1 cup thick coconut milk
1-2 cups alamang, fresh
1/4 kilo pork liempo, diced
3 cloves garlic, crushed
1 onion, sliced thinly
salt


Procedure

1. Soak siling labuyo in water with salt for about 30 minutes. Rinse and drain. Set aside.
2. Combine thin coconut milk, pork, alamang, onion, garlic, and salt in a skillet. Allow to boil,
then reduce heat. Simmer for about 10 minutes.
3. Add siling labuyo. Cook until some of the sauce has dried up.
4. Add thick coconut milk. Cook until the dish becomes oily.

Ampalaya Guisado

Ingredients:

1/2 kilo ampalaya(bitter gourd), cut thinly and diagonally
100 grams pork belly, cubed
2 eggs, beaten
1 cup water
1 small onion, sliced
3 cloves garlic, minced
patis or fish sauce
pork cube for seasoning
oil for sauteing


Procedure:

1. Saute garlic in a pan until brown. Add onions.
2. After 2 minutes, add tomatoes. Stir, then add pork and pork cube seasoning.
3. Season with patis. Cook for another 3 minutes.
4. Pour in 1 cup of water. Let boil.
5. Add ampalaya. When half-done, add beaten eggs. Stir.
6. Cover pan and simmer for another 2 minutes.