REGION I: ILOCOS REGION 6. Sprinkle some salt to taste.

DINARDARAN 7. Transfer to a serving plate. Serve.

Ingredients 8. Share and enjoy!
1 lb. pork shoulder sliced into small cubes - 150
3 pieces long green chili peppers - 10 BAGNET
¾ cup pork blood - Ingredients
4 cloves garlic minced -10 2 to 2 1/2 lbs. whole pork belly- 330
1 medium red onion chopped -20 1 tablespoon whole black peppercorn- 5
2 cups beef broth or water 6 cloves crushed garlic- 10
¼ cup white vinegar - 7 3 cups cooking oil- 105
3 tbsp Soy Sauce -11 1 medium red onion- 30
½ teaspoon ground black pepper - 5 1 1/2 tablespoons salt- 5
Salt to taste 4 to 6 cups water
3 tablespoons cooking oil Instructions
Instructions 1. Arrange the pork belly in a wide and deep cooking pot. Pour-in the
water. Make sure that the pork belly is fully submerged in water. Let
1. Heat oil in a cooking pot.
boil.
2. Sauté the garlic and onion until soft 2. Once the water starts to boil, add the garlic, onion, 1 tablespoon salt,
and whole black peppercorn. Simmer for 30 to 40 minutes.
3. Add the pork and ground black pepper. Sauté until it turns medium 3. Remove the boiled pork belly from the cooking pot and place in a
brown. plate. Let it cool to room temperature.
4. Pour the broth or water. Let boil. Adjust the heat to low. Cook for 25 to 4. Rub the remaining 1/2 tablespoon of salt all over the boiled pork
30 minutes. You may add more water if it starts to dry out while you belly. Let is stay for 10 to 20 minutes.
simmer. 5. Heat the cooking oil in a deep cooking pot. When the oil gets hot,
gently put-in the pork belly and deep-fry in medium heat until the
5. Pour the vinegar in the pot. Let boil. Stir. Add the green peppers and pork pork belly turns golden brown and the texture gets crispy. The oil
blood. Continue to cook for 15 to 20 minutes or until the sauce thickens. will splatter during this process, so be careful. Make sure that you do
 not cover the cooking pot completely while deep frying. You can put
a splatter guard on top of the cooking pot to control the oil.
6. Once the pork belly is golden brown and crispy, remove it from the
cooking pot and arrange in a plate lined with paper towel. Turn the
stove off and let the pork belly cool down to room temperature.
7. When the pork belly cools down, heat-up the oil on more time. Deep
fry the same pork belly for the second time in medium heat for 5 to
10 minutes or until it gets extra crispy.
8. Remove from the cooking pot and place in a plate lined with paper
towel. Let the towel absorb the excess oil.
9. Slice the pork bagnet into serving pieces and serve with bagoong
monamon (also known as bugguong munamon) or even guinamos or
bagoong Balayan. Note: you can squeeze lemon or calamansi on the
bagoong to make it taste better.
10. Share and enjoy!
REGION II: CAGAYAN VALLEY
PANCIT CABAGAN
Servings: 30
Ingredients
8 pieces boiled quail eggs -19 10pcs
1/4 lb. cooked Lechon Carajay chopped- 184 ½ kilo
1 lb. fresh Miki noodles – 53 ½ kilo
1 medium carrot julienned – 29 1 pc
1 small bell pepper cut into thin strips – 17 1 pc
1/4 cup chopped parsley – 26 3 tbsp
1/4 lb. pork shoulder sliced in small pieces -
1/4 lb. Igado optional (sauted or fried liver) – 60 ¼ kilo
1/4 head cabbage chopped – 35 half head
5 cloves garlic crushed – 11- 1 whole
3 cups beef broth
1/4 cup soy sauce- 12 200ml
3 tablespoons Cooking oil -
3 tablespoons chopped celery – 48 ¼ kilo
ground black pepper to taste- 10
Instructions
Heat the oil in a wok or pan.
Saute the garlic until it starts to turn light brown.
Add the pork slices. Stir-fry until for 2 minutes or until it starts to turn
brown.
Pour-in the soy sauce, fish sauce, and 3 cups beef broth. Let boil.
Cover and cook in low heat for 12 minutes or until the pork becomes tender.
Add the miki noodles. Toss. Cook for 2 minutes.
Add the carrot, parsley, bell pepper, and cabbage. Continue to cook for 5
minutes.
You can add more beef broth if needed.
Sprinkle some ground black pepper. Toss.
Put the boiled quail eggs in the wok and top with lechon carajay and igado.
Transfer to a serving plate.
Serve.
Share and enjoy!
 FOR LATIK SAUCE:
BINALAY 1. In a saucepan, heat coconut milk and bring it to a boil. Then simmer over
low heat, when it boils. Constantly stirring.
Yields: 10 pcs
2. When the latik starts to form small solids, and becomes oily. Or it
INGREDIENTS
produces coconut oil.
4 cups glutinous rice flour -60 1/2kilo
3. Keep stirring, until you achieve the perfect color of your latik. Keep
½ cup water stirring and scraping as you cook it. Strain to separate the oil from latik or
coconut curd.
4 cups coconut milk – 30 ½ kilo
4. In another saucepan, mix water and brown sugar.
1 cup water
5. Mix it well until sugar gets dissolved, let it boil until caramelized.
1 ½ Cups brown sugar -36 ½ kilo
6. Add the latik to the caramelized sauce. Mix well, remove from heat.
Banana leaves wrapper, wilted
For serving:
INSTRUCTIONS:
1. Serve it unwrapped and with latik sauce on top.
1. Wilt and pass banana leaves over the flame and wipe, brush with coconut
oil from the latik you will be making. 2. Serve and enjoy!!!

2. For the Sticky Rice: Add the glutinous rice flour in a bowl, add water and
mix well.
REGION IV-A: CALABARZON
3. Knead the flour mixture to just like a smooth dough.
BUKO PIE
4. Prepare mixture and mold into balls size shape using the palm.
5. In a wilted banana leaf, add one piece of dough on top and flatten into a FLAKY PIE CRUST
patty.
 3 cups flour, sifted
6. Wrap the banana leaves to secure the rice mixture and fold the sides.  1 tsp salt
7. Arrange the wrapped rice mixture and fold each one, (face down) into  3/4 cups lard, chilled
 6 tbsp cold water
steamer rack.
8. Make sure water is already boiling, steam the wrapped binally over
BUKO FILLING
medium heat for about 20 minutes.
 1/3 cup cornstarch
  1/2 cup coconut water  Place the dough on top of the pie pan with the pointed part precisely
 2 tbsp Vanilla extract in the middle. Unfold the pie dough and gently fit the dough on the
 3/4 cup sugar bottom and sides of the plate without tearing it.
 4 cups young coconut meat  Using kitchen shears, trim dough to a 1-inch overhang; fold under,
and press gently to seal. Crimp edges if desired. Refrigerate for 30
minutes to an hour before using.
UBE HALAYA FILLING  Take the remaining half of the dough and roll it forming a circle
with the same diameter as the top of the pie pan (28cm). Place the
 350 ml Evaporated Milk dough on parchment paper and roll it together into a cylinder.
 1/2 cup Brown sugar Refrigerate until ready to use.
 1 kl Ube or Purple yam
 300 ml Condensed Milk
 1/2 tsp salt BUKO FILLING
 1/4 cup unsalted butter
 Dissolve the cornstarch in coconut water and set aside.
 Heat pan in a medium heat, pour-in coconut water mixture, add in
EGG WASH sugar. Stir until sugar completely dissolved.
 Add the coconut meat.
 1 small egg  Cook, stirring frequently, for about 3 to 5 minutes or until the sauce
 1 tbsp milk thickens to an almost paste-like consistency.
 Remove from heat and allow to cool completely.
FLAKY PIE DOUGH
UBE FILLING
 In a bowl, sift flour and salt. Add chilled lard and cut in with a knife
until resembling small peas. Make sure they are not too small or the  In a pan, place the purple yam pieces. Add water to the pan, enough
crust will be crumbly. to cover the purple yam pieces. Turn the flame into high heat. Cover
 Add the cold water and sprinkle in just enough cold water to the the pan and allow the purple yam pieces to boil until soft.
flour mixture, while tossing lightly with a fork, to form a ball. Chill,  Poke the purple yam pieces to check if they are soft enough for
if possible, to make for easier handling. Divide into two equal parts, mashing. Drain the water and let it cool.
one for the bottom and one for the top crust.  Once cooled down, mash the boiled purple yam using a fork or a
 Take 1 part of the pie dough and place it on a floured surface. Roll it blender until soft.
out thinly to fit a 28×4 cm pie pan with an additional inch allowance
for the edges. Gently fold the rolled dough in half and then in a  Place the mashed ube in a pan. Add the condensed milk. Add some
quarter. sugar depending on your sweetness preference. Mix well until fully
combined. Heat the mixture under medium heat.
  Cook the mixture while stirring continuously for around 20 minutes. 4 cloves garlic minced – 5
As the mixture thickens, scrape the sides of the pan to avoid the
bottom part of the mixture from burning. 1 medium red onion chopped -10
 Continue cooking and stirring for about 15 minutes. As an optional 2 cups beef broth or water
step, you can add butter or margarine and vanilla extract to the ube
mixture. Mix until well combined. Cook for a few minutes until the ¼ cup white vinegar- 100 ml- 7
mixture is not sticking to the pan.
 Transfer the ube mixture and set aside to cool down. 3 tbsp Soy Sauce -100 ml- 8
½ teaspoon ground black pepper
ASSEMBLY AND BAKING Salt to taste

 Pour the ube fillings on the chilled pie crust, making sure that it is 3 tablespoons cooking oil
evenly distributed. Pour the buko filling making a layer with the ube
Instructions
halaya filling.
 Unroll the second crust dough with the parchment paper to cover the 1. Heat oil in a cooking pot.
top of the pie. Cut the excess from the edges, if any, and pinch the
sides to seal together with the crust. 2. Sauté the garlic and onion until soft
 Using the tines of a fork, poke holes in the top crust to serve as vents 3. Add the pork and ground black pepper. Sauté until it turns medium
for the steam while baking.
brown.
 Bake a 425 F for 10 minutes.
 In a small bowl, whisk together the egg and milk. 4. Pour the broth or water. Let boil. Adjust the heat to low. Cook for 25 to
 Remove the pie from the oven and brush the top with the egg wash. 30 minutes. You may add more water if it starts to dry out while you
 Lower the temperature to 350 F and bake for another 30-40 minutes. simmer.
 Remove the pie from the oven and let it cool down for the filling to
set in. Serve warm or cold. 5. Pour the vinegar in the pot. Let boil. Stir. Add the green peppers and pork
blood. Continue to cook for 15 to 20 minutes or until the sauce thickens.
6. Sprinkle some salt to taste.
7. Transfer to a serving plate. Serve.
REGION IV-B: MIMAROPA
8. Share and enjoy!
KARI-KARI
1 lb. pork innards sliced into small cubes
REGION V: BICOL REGION
3 pieces long green chili peppers - 10
PANSIT BATO
¾ cup pork blood
INGREDIENTS 10. Serve. Share and enjoy!
3/4 lb. Pancit Bato- ½ kilo 55
2 cups chopped cabbage ½ head- 40
1 medium carrot julienned- 1 pc- 25 REGION VI: WESTERN VISAYAS
2 cups chicken broth
6 ounces sliced pork- ¼ kilo 90 REGION VII:
6 ounces chicken liver, chopped- ¼ kilo 60
1/4 cup soy sauce - 100 ml- 8 REGION VIII: EASTERN VISAYAS
ground black pepper to taste CHICKEN INASAL
1 medium onion sliced- 1 pc- 10 INGREDIENTS
2 teaspoons minced garlic- 3 cloves- 3 Chicken
3 tablespoons cooking oil- 1 kg Chicken- 300
I cup Kikiam- 20 ½ cup Vinegar - 10
Instructions ¼ cup Calamansi Juice- 20
1. Heat the cooking oil in a cooking pot or deep pan. ¼ cup Soy sauce- 10
2. Once the oil is hot, saute the garlic and onion.
2 tbsp Garlic, crushed- 10
3. Add the sliced pork. Cook for 3 minutes.
4. Add kikiam, pepper, and carrots. Mix until combined. ½ tbsp Salt-
5. Pour-in the chicken liver and mix to combine.
6. Add soy sauce and half of the chopped cabbage. Mix and let simmer ¼ cup Sugar-
for 2-3 minutes. Then set aside leaving only the broth. 1/2 cup Oil – 50
7. Pour in broth or boiled water. Let boil. Simmer covered for 20
minutes. Add water if needed. 5 tbsp Achuete- 20
8. Put-in the noodles (pancit bato). Stir and cook until all the liquid is
absorbed. The noodles should be soft . Otherwise, add a little water
to soften the noodles. Java Rice
9. Transfer to a serving plate. 5-6 cups Steamed Rice-
½ tbsp Annatto powder- 50
3 tbsp Margarine- 50 First, boil the water and sugar to create a thin syrup. Set this aside. Next, you have
to wash the rice with water 4 times. This will clean the rice from dust and dirt.
1 tbsp Garlic powder- After that, soak the rice in water for 10 minutes and drain the water with a net bag
afterwards. When that’s done, proceed to grind the soaked rice flour and sieve.
1 tbsp Onion powder-
Once the rice flour has been finely ground, you can now sieve and mix it with the
½ tbsp Salt- thin syrup. Take note that this mixture will be sticky. Next, heat the oil in a wok
and ensure that you maintain a high temperature. Then, hang a strainer over the
REGION IX: ZAMBOANGA REGION wok (about 15-20 cm above the wok) then pour the mixture into the strainer, half-
full. Swing the strainer clockwise and let the mixture pass through it. When the
LOKOT-LOKOT
mixture has turned golden brown, take it out of the wok and fold it in half or roll
INGREDIENTS it.  Lastly, let your Lokot-Lokot cool and enjoy!

Flour mixture: REGION X: NORTH CENTRAL MINDANAO AND REGION XI:

DAVAO REGION
1 kg Glutinous Flour - 100
SINUGLAW
1 cup Sugar
Pork and Marinade
1-2 cups Water
1kl Pork, 320
3 cups Cooking oil- 1 liter- 100
5 pcs calamansi, 5
1/4 cup soy sauce 25
For Plating :
Ground black pepper, 5
1 cup Cocoa powder- 50
Garlic, 10
¼ cup White Sugar- 25
Kilawin
1 tsp Salt-
1/2 kilo Tuna Meat, 180
2 tbsp Vanilla Extract
1 pc Cucumber, 25
2 cups Ice Cream- 50
1 1/4 cup Vinegar, 20
2 pcs medium Onion, 24
EV: PHP850 More or less Divided by 6 members =PHP141.666667 each
member =Contribution each PHP150. 3-4 thumbs Ginger, 10
4-5 pcs Finger chilies, 10 Shredded Chicken ~
 In a pot add 1 liter of water, 1 tsp Salt and 1 tsp Black Pepper & 2
1 pc Lemon/Lime, 50 Laurel Leaves
 Add 350g Chicken Breast Fillet
4-6 pieces Red Chili, 20
 Boil on med. heat for about 15 mins.
1 tsp Salt  Drain, let it cool down & shred the chicken
~ Let's Fry ~
Total: 689/6= 114.833333333  In a fry pan pour ½ cup Oil
 Add minced Garlic and minced Red Onion
REGION XII: SOCCKSARGEN AND REGION XIII: CARAGA
 Fry until translucent then add 350g shredded chicken and saute
PROVINCE  Add ½tsp Black Pepper, ½tsp Turmeric & 1½tbsp Sugar
PASTIL  Add 4 tbsp soy sauce & saute
 Add 3 tbsp vinegar & let it simmer
Chicken breast- 218  add 2 tbsp margarine (optional)
 Fry until chicken flakes are crispy
Salt and pepper to taste- 10 ~ Assemble ~
¼ cup Soy sauce- 12  Originally Pastil is wrapped in Banana Leaves.
 But I'm using a 400ml Plastic Container at the moment.
¼ cup Vinegar- 10  1/2 cup of Rice, Lettuce (optional), Tomato,
 hard boild Egg & 1/4 cup of Pastil
3-5 pcs Chili- 10  You can also add Cucumber
 Serve and Enjoy!
1 pc Onion, chopped
3 cloves Garlic, minced
ARMM: AUTONOMOUS REGION OF MUSLIM MINDANAO
5 pcs Tomato, sliced 41
KUNING
3 tbsp Oil- 28 Ingredients:
3-5 cups Rice- 50 3 cups white rice (uncooked)

1/2 tbsp turmeric powder

Banana Leaf-
1 lemongrass
For side dish:
3 pcs salted egg- 50 Procedure:
1. Wash rice with water three times.
1 pc Cucumber- 20
2. Add 3 cups of water and 1/2 tbsp of turmeric powder.
Total: 449/6= 74.8333333
3. Divide lemongrass into 2 and place on top of the rice.
4. Wait until cooked then serve.
QUANTITY INGREDIENTS PRICE