Roast Chicken

1 roasting chicken (about 1/2 kilo), dressed
1/3 cup soy sauce
1 tbsp. calamansi or lemon juice
Butter or margarine

Marinate chicken in soy sauce and calamansi juice. Let stand 30mins. Remove chicken from marinade, stuff. Sew openings. Tuck neck by pushing in over skin. Truss wings at the side with a piece of string. Brush with margarine and wrap in aluminum foil. Bake at 324°F for 1 hour. Unwrap and continue baking until chicken is golden brown. Baste occasionally with margarine. Serve with gravy.

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.