INGREDIENTS

3lbs pork ribs, chopped into 1 inch

pieces
2tablespoons minced garlic
1medium onion, chopped
1packet sinigang tamarind soup
mix (found in international food
section)
16cups water
1bok choy, chopped in 1 to 2 inch
slices
1daikon radish, chopped in thin round slices (optional)
1small tomatoes, chopped fine (optional)
2small potatoes, chopped in large chunks (optional)
DIRECTIONS
Saute ribs garlic onions and salt to taste until brown.
In Separate large pot add water Sinigang tamarind soup packet (found
in international food section) to taste I like the whole packet but less is
more in this case if it is to sour for you.
Remember you can eat this with rice.
Then add the tomato and the pork, cook on medium heat for about 40
min and then add the potatoes cook for another 10 min and then add
the Daikon Radish and the Bok choy cook about 10 more min.
It is good if the meat easily comes away from the bone.
You can eat this straight or over rice or both.
INGREDIENTS
1kg pork tenderloin, cubed
3medium potatoes, cubed
2medium carrots, cubed
1 2cup raisins
1medium red bell pepper, diced
1medium green bell pepper, diced
500ml tomato sauce
100g liver spread (originally, we
use fresh pork liver but since it's
very difficult to find a good liver, I substitute)
1medium onion, chopped
2garlic cloves, chopped
50g grated romano cheese(Parmesan is also good)

MARINADE
2bay leaves
1cup Sprite (Yes, Sprite.)
4tablespoons soy sauce
2tablespoons lemon juice
1lemon, zest of, only
ground black pepper
DIRECTIONS
Combine all marinade ingredients. Divide the marinade in halves. Save
half. Add pork cubes on the other half with the bay leaf and marinate
for at least 30 minutes.
Remove pork from the marinade, drip dry.
Saut garlic and onion, add pork and the unused half of the marinade
and bay leaf, simmer uncovered, reduce the liquid to half.
Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
Add tomato sauce, liver paste (if this is what you're using), carrots,
potatoes and raisins, simmer stirring occasionally.
Add peppers and adjust the seasoning.
Add the grated cheese, let it melt, stir and distribute evenly. Serve
hot.
Ingredients:

500 grams pork(liempo or

spareribs), cut into serving
pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers,
diced
3-4 cups water
1 can (85 grams)liver spread
or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.
Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add pork, continue sauteing until color turns to brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until tender.
Add water if necessary.
4. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5
minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Add cheese and simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.
Ingredients
1. 5 Fish Fillet or whole fish
2. 2 Eggs, beaten
3. 1 medium size onion, thinly
slice
4. 2 medium tomatoes, chopped
5. 2 cloves garlic, chopped
6. 1 cup water
7. 2 stalk green onions, cut into small pieces
8. 3 tablespoon flour
9. cooking oil
10.

salt and white pepper

Instructions

1. Season each pieces of mahi fillet with salt and pepper, cover and set
aside.
2. Coat the fish with all purpose flour on both side.
3. Fry the fish on both side and place them in a paper towel covered
plate.
4. Heat oil in a medium frying pan, saut garlic and onion.
5. Add the tomatoes and cook until totally wilted.
6. Season with fish sauce, salt and pepper.
7. Add water and bring to a boil.
8. Add the beaten eggs, do not stir and let the eggs cook thoroughly.
9. Sprinkle with cut of spring onions.
Cooking Tips
1. Adding water depends on the thickness of sauce that you want.
2. Sarciado original recipe doesn't required any eggs, egg is optional.
3. Fresh or left over fried fillet or whole fish can be used for this recipe.
Ingredients
1. 500 Grams oxtail
2. 500 Grams tripe
3. 1 Large eggplant
4. 3 Bunch of small Chinese
cabbage
5. 1 Bundle string beans
6. 5 Tablespoon peanut butter
7. 1 Teaspoon annatto powder

8. 1 Medium size onion

9. 2 Cloves garlic
10.

Salt and pepper to taste

11.

Shrimp paste

Instructions
1. Boil the oxtail and tripe until tender, reserve the broth and set aside.
2. Saut garlic and onion until wilt, add broth from boiled oxtail and tripe.
3. Add 2 1/2 cup of broth from boiled oxtail and tripe, simmer for few
minutes.
4. Add string beans, Chinese cabbage and eggplants and cook until
tender.
5. Dissolve annatto in 1/4 cup of the broth and add to the vegetables.
6. Add oxtail, tripe and peanut butter dissolved in broth and stir
occasionally.
7. Season with salt and pepper, serve with shrimp paste.
Cooking Tips
1. After adding the peanut butter sauce, keep stirring to avoid sticking on
the bottom of the pan.
2. Pork hocks, calves feet, pig feet, beef stew meat are some of the meat
substitute.
3. Substitute for peanut butter are ground roast peanut and rice.