BACHOY

2 pcs. pork kidney (about 300grams)
1/4 k. pork liver
1pc. pork heart (about 200 grams)
1/4 k. pork lomo or tenderloin
2 segments garlic, chopped
3 tbsps. cooking oil
1 tsp. patis
1 onion, chopped
1 tsp. ginger, cut finally
1 1/2 c. water
Spring onions for garnishing
Salt to taste

Cut pork kidney, liver, heart and pork into strips. Set aside.
Saute garlic in cooking oil. When golden brown add chopped onions. Cook till tender and transparent. Add pork kidney, liver, heart and lean pork. Put in ginger and continue cooking in 1/2 cups water. Boil until meat becomes tender. Garnish with chopped green onions. Serve.

Tagalog Chopsuey

1/6 cooked chicken
1/6 kilo pork
1/5 kilo liver
1/2 c. patola (sliced)
1/2 c. cauliflower
6 shrimps
Salt and pepper
4 pechay leaves
4 cabbage leaves
2 onions
2 sausages (canton)
4 tbsp. lard

Slice the liver meat and lean chicken and sausage which has been boiled, then peel the shrimps and cut in the noodle. Slice the cabbage and pechay. Slice the onion, patola and cauliflower. Saute the garlic, onion and liver, shrimp, meat, chicken, and sausage. Add toyo and little broth and boil until thick; then drop the cabbage, pechay, cauliflower, patola and cover. Melt a little flour in water, and add to thicken the sauce. Boil for a few minutes and remove when done.

Pansit Guisado No. 1

You will need:

5 pieces ham, sliced
4 tbsp. toyo
1 1/2 cups patola
1 1/2 cup cabbage
1 c. shrimps, sliced
1 c. chicken
Pepper and salt
2 c. shrimp broth
1 onion
1 head garlic
8 pack of miki and bihon
2 tbsp. flour
2 c. ham broth

Saute the ingredients and set aside a part for garnishing. Add the patola and cabbage and let it boil a little. Add the miki and bihon last. Cook until tender and place on platter. Spread the garnishing on top.

Pork and Shrimp Omelet

You will need:
1/4 kilo pork
20 shrimps
2 onions
2 potatoes
3 cloves garlic
2 tbsp toyo
2 eggs
6 tbsp raisins
1/2 cup lard
2 tomatoes
Banana leaf
Salt and pepper

Fry the meat until brown. Peel the shrimps and slice fine. Slice the tomato and onion very fine. Slice the potato fine and fry. Saute the garlic, onion, tomato, and potato, then add the meat, shrimps and raisins. Mix very well, add toyo and pepper and let it dry and remove from fire. Beat the eggs and get banana leaf. Prepare the hot lard, and place the banana leaf. Pour one-half of the beaten eggs, and put the mixture. On top, add the other half of the beaten eggs. Fry until brown and turn, and brown the other half. Remove the banana leaf. Place on a platter.

Alimango Adobo con Cauliflower

You will need:

1 crab
1/4  kilo cauliflower
3 cup shredded cabbage
1 onion
2 tomatoes
2 tbsp lard
1 tbsp flour
Toyo and salt to taste

Cut the crab into two pieces. Slice the cauliflower, tomatoes, onion, and cabbage. Saute garlic, onion, tomato, cabbage and cauliflower, then the crab. Add water and cover, let it boil, then add toyo, and a little flour dissolved in water to serve as sauce.

Kalderetang Kambing

You will need:

1 kilo goat meat

2 tbsp lard

5 cloves garlic

6 potatoes (sliced)

1 c. peas

1/2 cup ham (sliced)

2 cups broth

1 onion

6 tomatoes (sliced)

Paprika

Pepper and salt

Red Pepper

2 Boiled eggs

Saute in a skillet the garlic, onion and tomatoes, then add the meat, pepper, salt, and paprika. Cook for a while, then transfer in kettle, and add the broth and cook until meat becomes tender. Add the potatoes and cook until tender. Add the liver sauce to thicken. Add th peas, red pepper, and serve with egg on top.

Liver Sauce for the above recipe:

Liver

2 cups bread crumbs 

2 tbsp vinegar

1 cup broth

Pepper and salt

Mix the ingredients and strain, then add to the caldereta

Sotanghon Guisado

You will need:
10 pieces dried rat's ears
2 bundles sotanghon
4 pieces sitsaron (chopped)
1/5 kilo liver
20 shrimps
6 fresh mushrooms
1 cup chicken meat, sliced
1 onion


Soak the sotanghon in water for 10 minutes and cut into pieces. Scald the shrimp and cut the meat. Pound the shell and extract the juice. Soak the rat's ears and mushroom in water. 


Saute the garlic, onion, liver, and let it cook, then add the shrimp, chicken meat, sitsaron and taingang daga and boil. 
Add toyo or patis and pepper to taste. 
Add the shrimp juice, and let it boil, then drop the sotanghon and cook until done.

TINOLANG MANOK

You will need:
1 whole chicken
2 tomatoes
2 tbsp. lard
Pepper
2 onions
1/2 upo or papaya
Salt to taste
2 tbsp. toyo

Slice the chicken, onion, upo and tomatoes.

Boil the chicken until tender. Saute the garlic, onion, tomato, then add the chicken, and cover and let it simmer. Then drop the upo, and toyo or salt. Add enough broth and cook till done.

PANSIT

Ingredients:

3 c. dried shrimps

3 calamansi

1 bundle young onion

3 eggs, boiled

2 tbsp. lard

1/2 kilo pork, sliced

1/2 kilo spaghetti

2 crabs

3 cloves garlic

1 saucer tango leaves

3 bundles macaroni

Pepper and patis to taste

Boil the crab and separate the meat. Pound the shrimps, shell and extract juice. Lay aside the meat broth. Saute the garlic and put aside. Saute the onion and shrimp, and continue cooking. Add the pork, patis and shrimp juice, let them boil. Add crab meat, pork broth, and season to taste. Add the spaghetti, macaroni, tango and onion leaves. After boiling, transfer to plate and garnish with eggs, garlic, unsuy and lime juice.

RELLENONG BANGUS

Ingredients:

1 med-sized bangus or milkfish (about 800 grams)

1 tbsp. soy sauce

1 tbsp. calamansi or lemon juice

1/8 tsp. pepper pinch of salt

1/4 c. water

2 tbsp. cooking oil

2 cloves garlic, crushed

1 onion, finely chopped

1/3 tomatoes, finely chopped

1 tsp. salt

1/8 tsp. pepper

1 tbsp. butter or margarine

1/3 c. peas, drained

1/4 c. raisins

1/4 c. potatoes, diced finely then fried

2 eggs, beaten

1/2 c. flour

1/2 c. cooking oil

Clean fish. Pound to soften. Slit back to open and remove backbone. Scrape meat with a spoon or knife. Keep skin in 1 piece. Soak skin in mixture of calamansi juice, soy sauce and pepper. Set aside.

Boil bangus flesh with pinch of salt and 1/4 cup water, until color changes. Set aside. Drain. Pick bones.

Saute garlic, onion and tomatoes in hot oil. Add fish and season. Cook for 5 minutes. Remove from fire. Put in margarine, peas, raisins, fried potatoes, and eggs. Mix thoroughly. Stuff fish skin with mixture and sew opening. Dredge in flour and fry until brown. Arrange on a platter, garnish with kinchay, or Chinese celery, tomatoes, and slices of lemon