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REGION I

A. Ensaladang Bagnet Ingredients: 300 grams bagnet (pork belly crackling) 150 grams slivered shallots 500 grams tomatoes cut into wedges 1 tbsp. kinchay (chinese parsley) chopped 2 tbsp. fresh calamansi juice 3 tbsp. strained bagoong isda (anchovy sauce) 2 tsp. freshly ground black peppers Materials: Strainer, mixing bowl, stock pot, knives, chopping board, measuring cups, measuring spoon, weighing scale, Procedures: Boil water in a stock pot and put the pork belly for a minute to tender that turn into crackling. Remove and chop the crackling into bite-size chunks then set aside. In a bowl, mix the shallots, tomatoes, parsley, bagoong isda (anchovy sauce), calamansi juice and pepper, then add the crackling and toss lightly. Transfer to a salad bowl and arrange the seaweed around the sides.

B. Buko Lumpia with Brown Sauce Ingredients: 1 tbsp. cooking oil 1 tbsp. garlic minced cup onion chopped 1 cup pork boiled and dice cup shrimp shelled cup shrimp juice 2 tbsp. soy sauce 1 cup carrot strips 1 1/3 cups green beans sliced 3 cups buko meat grated 12 pieces lumpia wrapper 12 pieces lettuce leaves Procedures: Saut the garlic, onion, pork and shrimp. Add shrimp juice and soy sauce. Bring to a boil. Add carrots and green beans. Cover and cook for one minute. Add buko meat and cook for another 2 minutes. Set aside to cool. Wrap in individual wrapper with lettuce. Serve with brown sauce. Brown Sauce Ingredients: 4 tbsp. brown sugar 2 tbsp. corn starch 1 tbsp. soy sauce 1 tsp. salt cup water cup broth 2 tsp. garlic crushed Procedures: Combine all dry ingredients (brown sugar, corn starch, and salt) and dissolve in water. Add broth and soy sauce then cook until thick. Add garlic and mix.

C. Tupig Ingredients: 1 cup ground malagkit rice cup brown sugar cup coconut milk, first extraction 1 cup coconut milk, second extraction 14 pieces banana leaves (10x17) Procedures: Wilt 14 pieces banana leaves over low heat. Set aside, mix ground malagkit and brown sugar, add first and second extraction of coconut milk gradually and mix thoroughly. On the centre of each wilted banana leaf put 1/3 cup of the mixture and form into a rectangle about 6 inches long and 2 inches wide. Fold over the long edges of leaf to the centre. Arrange on a baking sheet and bake in a hot oven at 300 F or broil in hot coals for 30 minutes on each side.

D. Kilawen Ingredients: 2 tbsp. coconut oil 4 cloves garlic, crushed and peeled 1 large onion, peeled and sliced 1 thumb-sized ginger, peeled and cut into strips 75 grams beef intestines, cleaned and sliced 75 grams beef tripe, cleaned and sliced 50 grams beef heart, cleaned and sliced 50 grams beef lapay, cleaned and sliced cup native vinegar 6 cups beef broth, or water 3 tsps. Salt Dash black pepper, freshly ground 50 grams beef liver, chopped and sliced 1 tsp. papait (bile juice) Procedures: Saut garlic, onion and ginger in hot coconut oil. Add intestines and cook for 3 minutes. Add tripe, heart and lapay. Continue cooking for 5 minutes. Add the vinegar and bring to boil, add broth and season with salt and pepper. When mixture comes to boil, add the liver and bile juice cover tightly and lower heat. Simmer for 15 minutes or until the liver is cooked. Serve very hot.

REGION II

A. Tinimtim Ingredients: 1 cup water 6 cups saluyot leaves, cleaned and drained 1 tbsp. bagoong alamang 1 tbsp. kalamansi juice 1 large fresh tomatoes, cleaned and sliced 1 medium onion, peeled and cut into rings Procedures: Place water in a medium sauce pan and bring to boil. Add saluyot and cook for 5 minutes or until cooked. Place cooked vegetables on platter and season with a mixture of bagoong alamang and kalamansi juice. Garnish with tomatoes and onion rings.

B. Tukmen Soup Ingredients: 2 tbsp. coconut oil 2 cloves garlic, peeled and crushed 1 large tomato, cleaned and sliced 3 tbsp. bagoong alamang 1 tsp. salt 6 cups rice washing 4 cups tukmen 3 cups spinach tops, cleaned and drained Procedures: Saut the garlic and tomato in hot cooking. Add bagoong alamang, salt and rice washing. Bring to a boil. Add tukmen and cook for 5 minutes. Add spinach and cook 4 minutes longer. Serve hot.

C. Oved (Banana Heart) with Fish Ingredients: 6 pieces fresh fish, cleaned 1 tsp. salt 2 cups water 2 cups sliced banana heart 2 tsp. chopped garlic tsp. chopped ginger 2 tsp. sliced onion 1 tsp. salt 1 cups fish and vegetable broth cup sliced tomatoes Banana leaves, cut 1wide. Procedures: Parboil fish with salt in 2 cups water to facilitate flaking. Boil banana blossom in the fish broth for 2 minutes. Drain and chop finely. Reserve the broth for cooking fish balls. In a bowl, mix together flaked fish, banana blossoms, garlic, ginger, onion and salt. Form into balls 2 in diameter. Tie with banana heart. Boil broth and tomatoes in saucepan. Add fish balls and cook 15 minutes. Serve hot. Six servings.

REGION III

A. Kare-kare with Coconut Milk (Buntot ng Baka) Ingredients: Buntot ng baka 1 cup water 2 tbsp. cooking oil 1 tsp. garlic, minced 2 tbsp. onion, chopped 2 tsp. salt 2 cups coconut milk, 2nd extraction cup vinegar 1 cups blood 6 pieces green pepper (siling pang-sigang) cup coconut milk, 1st extraction 1/3 cup res pepper, minced 2 pcs. Siling labuyo (hot pepper) Procedures: Boil and simmer the buntot ng baka for about one hour or until tender. Then strain, sliced and set aside. In carajay, saut garlic, onion, and buntot ng baka, then season with salt. Add coconut milk (2nd extraction), vinegar, and blood. Stir as soon as it boils, lower the heat and simmer for 45 minutes. Add green pepper and cook 10 minutes. Add coconut milk 1st extraction, minced red pepper and siling labuyo. Bring to boil, stir thoroughly and remove from fire after 5 minutes. Serve hot with 6 servings.

B. Kamaniang (Sauted shrimp with squash and string beans) Ingredients: 2 tbsp. cooking oil 1 tsp. garlic, crushed 2 tbsp. onion, sliced cup tomatoes, sliced cup white shrimp, shelled, 1 cup shrimp juice 1 tsp. salt Dash pepper 2 cups squash fruit, cubed 1 cup string beans, cut into 2 long pieces Procedures: Saut garlic, onion, tomatoes and shrimp then cook for 2 minutes over medium heat. Add shrimp juice and season with salt and pepper. Let the mixture come to boil. Add squash fruit and string beans. Lower heat and continue cooking for 10 minutes or until the squash and string beans are cooked. Serve hot with 6 servings.

C. Sapin-sapin Ingredients: 1 cups malagkit dough (galapong) cup rice galapong 2 cup whitre sugar 3 cups cooked ubi (mashed) Grated coconut 4 cups thick coconut cream (from 2-3 coconuts) 2 cans (big) condensed milk Food coloring: violet and egg-yellow Procedures: Blend all ingredients except mashed ubi and food coloring. Divide into 3 parts: Part 1: add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring then mix well. Part 2: add egg-yellow coloring and mix well. Part 3: just plain white, nothing to add. Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming. Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes. Lastly, pour 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.\meanwhile, fry the grated coconut mixture until brown and put on the top of the sapin-sapin. Cool before slicing. Cookery terms: Cheese cloth sack of flour or babys cloth diaper.