GINATAANG HIPON

1 cup coconut milk
1 kl shrimps
1 onion (sliced)
kang kong leaves
finger peppers
salt to taste

*how to cook*
Cook the coconut milk until it boils.
Add the shrimps and onion. Simmer for minutes
Season with salt, then add the kangkong and finger peppers.
Serve.

GINISANG MUNGGO

1 cup mungo green

4 cups water
1/4 kl pork liempo, cut into cubes

2 cloves garlic
1 onion, sliced
4 pcs tomatoes
1/2 cup tinapa flaked
3 tbsps bagoong alamang
ampalaya leaves or malunggay
3 tbsp cooking oil

*how to cook*
Boil the munggo with pork in water for 30 minutes.
Saute the garlic, onion, and tomatoes, then add the tinapa.
Season with bagoong alamang .
Combined the sauted mixture with the boiled munggo and pork.
Simmer for 5 minutes, then add the ampalaya or malunggay leaves.

DINUGUAN

1/2 kl pork
water
2 tbsps cooking oik
2 cloves garlic (minced)
1 onion (diced)
1 cup pork liver, diced
1/2 cup vinegar1 1/2 cups broth
1/2 cups pigs blood
2 tsps sugar
2 pcs finger peppers (sili panigang)
2 tbsps patis
1tsp salt


*how to cook*
 Cover pork with water and simmer for 30 minutes. Remove pork from broth and cut into cubes. Set aside 1 1/2 cups broth.
In a saucepan, heat cooking oil and saute garlic and onions until onions are transparent.
Add pork liver, patis and salt. Saute for 5 minutes.
Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
Add broth. Simmer for 10 minutes. Stir in blood and sugar. Cook until thick, stirring occasionally to avoid curdling.
Add finger peppers and cook for 5 minutes.
Serve hot with puto or steamed rice.

BEEF STEAK

1 kl sirloin beef cut for steak
2 tbsps soy sauce
2 tbsps calamansi juice
1 tsp. salt
2 tbsps sugar
1/2 cup water
5 tbsps oil
2 onion, cut into rings

*how to cook*
Marinate beef in calamansi juice, soy sauce, sugar, salt for 30 minutes.
Saute onion in hot oil until transparent, then transfer to a platter.
Drain beef. Fry, a few slices at a time, in the skillet used to sauce onion over medium heat until pieces of beef are brown on both side. Transfer to a platter.
Pour off excess oil in the skillet, add marinade and 1/2 cup water. Simmer for 3 minutes.
Pour sauce over meat and sauted onions on platter.

CURRY CHICKEN

2 lbs chicken
1 big potato quartered
1 big carrot chopped
1 medium onion, chopped
1 tbsp garlic, minced
1 small red bell pepper, cut into cubes
2 tbsp patis
1 cup coconut milk
2-3 tbsp curry powder
1 thumb ginger, cut into strips
1 cup water


*how to cook*
Pan-fry the chicken and set aside.
In the pan where the chicken was pan-fried, saute the garlic, onion and ginger
Add the pan-fried chicken, patis, and curry powder
Add water and simmer until the chicken is tender
Put-in the red bell pepper, carrots and potatoes then simmer for 5 minutes
Add the coconut milk and mix well.
Simmer for 4 minutes.

PININYAHANG MANOK

1 whole chicken, cut into serving pieces
2 white onions sliced thinly
4 tomatoes, chopped coarsely
2-3 cups of chopped fresh pineapple
1 cup of gata (coconut milk) or evaporated milk
4 tbsps. of cooking oil
patis


*how to cook*

Heat the cooking oil in a pan, add the chicken pieces cook until lightly browned.
You’re not exactly frying the chicken (you just want to seal in the juices).
Then add the sliced onions and chopped tomatoes.
Cook, stirring, until the vegetables start to soften.
Add the chopped pineapple. Season with patis.
Cover and simmer for about 45 minutes.
When the chicken is done, the sauce would be rather thick and creamy.
Turn up the heat to medium and pour in the coconut milk or evaporated milk.
Stir and add more patis if necessary.
Bring to a simmer, do not cover it otherwise, the coconut milk or the evaporated milk will curdle, then turn off the heat.

TORTANG GINILING

3 eggs
1 onion (minced)
1/2 to 1 lb of Ground pork
3-4 cloves of garlic,
salt and pepper to taste
1 small potato cut in small cubes


*how to cook*
Saute garlic, and onion first, then add ground pork.
Saute until brown then set aside.
Beat eggs and then mix the sauteed ingredients into the egg.
Heat the frying pan with oil over medium heat, then pour mixture.
Turn upside down and it's done.