Binagoongang Baboy

Ingredients:
Pork
Bagoong alamang
Garlic
Onion
Tomatoes
Sugar
Vinegar
Fried eggplant
Sili fingers

Directions:
Sauté garlic, onion and tomatoes.
Add pork and stir fry until brown.
dd bagoong, vinegar and sugar.
Pour in water and bring to boil until tender.

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Green Mango and Egg Salad

Ingredients:
250 gms. galunggong (small to medium size)
Salt & pepper
Cornstarch
Oil for deep-frying

For the dressing:
½ cup fish sauce
¼ cup brown sugar or honey
1-2 pcs. red chilis
1 tbsp. cilantro, chopped

For the greens:
100 gms. mixed lettuce greens
3 pcs. green mango, julienned fine
2 pcs. red plump tomatoes, sliced into wedges
1 pc. red onions, sliced thinly
2 pcs. salted eggs, sliced into wedges
20 gms. cilantro leaves

Directions:
Season galunggong with salt and pepper.
Steam galunggong until fully cooked.
Flaked the fish and discard the head and the bones.
Toss the flaked fish with a little cornstarch.
Deep-fry in hot oil until crispy.
To make the dressing:
Combine all ingredients together and adjust seasoning.
Chill until ready to use.
Arrange the lettuce greens on a serving plate or platter.
Combine the rest of the ingredients for the salad with the dressing and arrange on top of the bed of lettuce.
Top with more crispy galunggong flakes and garnish with more cilantro leaves.

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Krispy Tadyang

Ingredients:
350 gms. beef tadyang
8 cups cooking oil
Guyada sauce
Tomato and parsley, for garnish (optional)

Directions:
Score the beef; set aside.
Heat oil t 300ºF.
Deep fry the beef until golden brown and crispy.
Garnish with tomato slices and sprig of parsley.

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Beef Tapa

Ingredients:
1 cup all purpose dressing
2 tbsps. garlic, chopped
1 tsp. salt
¼ tsp. pepper
2 tbsps. liquid seasoning
½ k. beef sirloin, sliced & pounded
1 tbsp. butter for frying

Directions:
Combine all-purpose dressing, garlic, salt, pepper and seasoning.
Marinate beef for 30 minutes.
Heat butter in a pan and fry beef about 1 minute per side.

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Bulalo Soup

Ingredients:
1 pc. beef bulalo, chopped into serving pieces
15 gms. onion leeks, sliced
5 gms. whole pepper, crushed
¼ tsp. salt
½ head cabbage
spring onions, chopped

Directions:
Chop bulalo into serving pieces.
Put in a pan with water.
Cover and boil for 3 to 4 hours or until tender.
Occasionally skim the surface of the water to remove scum.
Add all the other ingredients and boil for 3 more minutes.
Season to taste.
Upon serving, top with chopped spring onions.

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Ginataang Pinakbet

Ingredients:
2 tbsp. cooking oil
1 cup sliced kalabasa
1/2 cup sliced ampalaya
1 cup slice okra
1 cup sitaw, cut 1 1/2 inch long
1 cup sliced talong
1 7 g. sachet flavored ginisa mix
1 cup coconut milk
1 cup kangkong leaves

Directions:
Heat oil, sauté kalabasa, ampalaya and okra for 5 minutes or until vegetables turn light in color.
Stir in sitaw and talong, add ginisa mix and cook for another minute.
Pour in coconut milk and bring to boil.
Cook for 5 minutes more or until vegetables are crisp tender.
Add kangkong leaves and simmer for another minute.

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Golden Maja Kalabasa

Ingredients:
2/3 cup squash, boiled and mashed
1 378 ml. can evaporated milk
2/3 cup water
3/4 cup condensed milk
2 tsps. kalamansi juice
1/2 cup cornstarch
1 tbsp. butter or margarine

Directions:
Combine all ingredients except butter or margarine.
Mix well and bring to a boil while stirring until thickens.
Add butter or margarine.
Pour into a mold and allow to set.
Cut and serve.

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Gwapa Chicken Sisig

Ingredients:
2 tbsps. oil
2 tbsps. garlic, chopped
1 (500 gms.) pack fresh ground chicken
¼ k. fresh chicken liver, minced
½ cup mayonnaise
1-½ cups onion, chopped
2 tsps. ginger, ground
1 tsp. salt
2 tsps. peppercorn, ground
3 chili red pepper, chopped

Directions:
In a heavy skillet or pan, heat oil and saute garlic until wilted.
Over medium-high heat, add liver and ground chicken, stirring continuously until cooked thoroughly.
Remove from the heat, add in the remaining ingredients.
Mix well.
Heat sizzling plate.
Spoon chicken sisig.
Garnish with a nice red chili.
Serve at once.

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Alimanghang (Fried Crabs with Chili Sauce)

Ingredients:
1 k. crab (female or male), cut into 6 pieces & slightly crack with a cleaver
1 egg
Salt & pepper
1/4 cup cornstarch

For the sauce:
60 ml. corn oil
30 gms. onions, minced
30 gms. ginger, minced
50 gms. garlic, minced
10 gms. red chilis, chopped
60 ml. oyster sauce
250 gms. cornstarch, diluted with 60 ml. water
30 gms. spring onions, chopped

Directions:
In a mixing bowl, toss crabs with beaten egg and cornstarch.
Season with salt and pepper.
Deep-fry the crabs until cooked through; set aside.
In a saute pan, saute onions, ginger and garlic with oil.
Add the chilis and oyster sauce.
Add chicken stock.
Adjust seasoning.
Thicken sauce with cornstarch mixture.
Add the crabs to the sauce.
Let it simmer for a few minutes.
Add more stock if sauce appears too thick.
Arrange crab on a serving plate.
Pour sauce over the crab.
Sprinkle with spring onions before serving.

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