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.