Batangas Adobo

1/2 kilo beef
200 grams beef heart
100 grams beef liver
1/2 kilo pork
1/2 to 1 cup vinegar, depending on acidity
1 small head garlic
1/2 tsp. black pepper
1 tsp. salt
3 tbsps. atsuete soaked in 1 cup warm water

Cut all meats into serving pieces. In a saucepan, combine vinegar, garlic, pepper, salt. Put in beef heart. Let cook for 20 minutes. Add pork, beef liver and atsuete water and simmer until tender. Strain sauce. Brown the garlic and then the meats in hot oil. Return to saucepan. Cover and simmer until sauce thickens.

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.