1 1/2 kilo green mangoes , sliced into strips, julienne
5 medium size tomato, cut into thin wedges
3 small size onion, sliced thinly, optional
1-2 hot chillies, chopped
Sautéed salted shrimp paste, bagoong alamang (to taste)
1. In a big bowl mix/toss all ingredients.
2. Quantity of baggong alamang to suit taste.
3. Chill in a refrigerator until ready to serve.
That it must be serve as soon as possible to enjoy the crispiness of the green mango.
Serve with pulang itlog (cut in half “hating kapatid” ah )

1 kilo pork and liempo (half and half kilo kindly cut them into even portions) 
3 tali kangkong
3 tbsp fish sauce (option to taste)
4 pieces medium sized tomato, quartered
3 pieces chili
1 tbsp cooking oil
2 liters water
4 medium size of red onion
5 pieces taro (gabi), quartered
2 pack sinigang mix (good for 2 liters water) (to taste also)
½ kilo okra cut diagonally
1/2 kilo horse radish (cut diagonally)

Pour in the stock and tomato paste. In a casserole. 6. and diluted cornstarch. Allow sauce to thicken and add in cream and grated cheese. . Put-in the kankong and okra. Bring to a boil and lower the fire and let simmer until beef becomes tender. 2. and cover the pot. KALDERETANG BAKA INGREDIENTS 3 kilo beef (for stewing. Pour the water and bring to a boil 6. Let them cook using the remaining heat in the pot. Sauté the onion until slightly translucent. 7. tomatoes and all the pepper. Put-in the sinigang mix and chili 8.PROCEDURE 1. 5. saute garlic. 7. Cook for a little. Add in peas. turn off the heat. Add the pork and cook until outer part turns light brown (or grill liempo first until it has grill marks then you may add it into the sautéed onion) 4. Heat the pot and put-in the cooking oil 2. 4. cut into chunk cubes) 18 cloves garlic (minced) 6 medium onions (diced) 18 big tomatoes (quartered) 9 big red peppers (diced) 3 cup pitted green peas 4 pieces chili pepper (minced) 6 tablespoons tomato paste 2 cup all purpose cream 1 cup grated cheese pinch of salt & pepper to taste 9 cups beef stock 1 teaspoon cornstarch in little water (option if not thick enough) PROCEDURE 1. Put-in the fish sauce and mix with the ingredients 5. Add in the beef. Season with salt and pepper. 3. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender then add the horse raddish. 3. onion.

When the cooking oil is hot enough. deep-fry the chicken for about 12-15minutes. 5. Remove the chicken from the pot and allow the excess liquid to drip. 6. Add the dried bay leaves and peppercorns. 2. cut into strings pandan extract 2 all purpose cream 1 milk or evap gelatin pandan extract green food coloring sugar Cheese (small dice) condense milk corn kernel . PRITONG TALONG INGREDIENTS 1 kilo Eggplant Bagoong PROCEDURE 1. (If the chicken is not entirely immersed in oil. 2. In a pot. In a deep-fryer or tall pot. Heat the oil then fry the eggplant. Let the chicken cool down. Boil the chicken for 15-20 minutes 4. pour the cooking oil and apply heat. pour the water and bring to a boil. Remove the chicken from the fryer and allow oil to drip. flip the chicken to fry the other side for another 12 minutes or until color turns golden brown) 7. Cut the eggplant lengthwise. BUKO PANDAN INGREDIENTS coconut meat.PRITONG MANOK (ALA MAX’S) INGREDIENTS 5 kilos of thigh and legs (chicken) 10 grams of bayleaf 10 grams of pepper corn 2 Liters of oil (for deep fry) 1. 3.

and bring to boil. 9. milk and sweetened condensed milk. Serve chilled. Drain off all the liquid from the buko meat before adding to the cream mixture. Cut the gelatin into 1 inch cubes. Gently mix in the gelatin. whisk together all-purpose cream. 6. Dissolve gelatin and sugar in 1 1/2 cup water. 8. Stir in pandan essence. 3. Remove from heat and stir in the pandan essence and food color.  . 11. In a large bowl. Transfer into a flat container and refrigerate until firm (about 2-3 hours).PROCEDURE 1. Add the corn kernel 10. 5. 4. Note: Guys tanchameter to ah. 7. Add the remaining 1 1/2 cup water. 2.