1.

Mango Jam:
2.

Ingredients:

- 4 cups ripe mangoes, peeled and chopped

- 1 cup sugar

- 2 tablespoons lemon juice

Instructions:

1. In a saucepan, combine the chopped mangoes, sugar, and lemon juice.

2.
3. Cook the mixture over medium heat, stirring occasionally, until the mangoes soften and the
sugar dissolves.
4.
3. Reduce the heat to low and continue cooking for about 30-40 minutes, or until the mixture
thickens to a jam-like consistency. Stir occasionally to prevent sticking.
4.
5. Remove from heat and let the mango jam cool.
6.
5. Once cooled, transfer the jam to sterilized jars and seal tightly.
6.
7. Store in the refrigerator for up to 2 weeks.
8.
7. Longganisa:
8.

Ingredients:

- 1 kg ground pork
 - ¼ cup brown sugar

- 3 tablespoons soy sauce

- 2 tablespoons vinegar

- 1 tablespoon minced garlic

- 1 teaspoon ground black pepper

- 1 teaspoon salt

- ¼ cup cold water

- Sausage casings (optional)

Instructions:

1. In a bowl, combine the ground pork, brown sugar, soy sauce, vinegar, minced garlic, black
pepper, salt, and cold water. Mix well until all the ingredients are evenly incorporated.
2.
3. If using sausage casings, soak them in water according to the package instructions to soften
them.
4.

3. Take a portion of the pork mixture and shape it into a log, around 2-3 inches long.

5. If using sausage casings, carefully stuff the pork mixture into the casings, twisting the sausages
into individual links.
6.
5. If not using casings, shape the pork mixture into individual patties or simply leave them as logs.

7. Heat a non-stick pan over medium heat and cook the longganisa until browned and cooked
through, turning occasionally. If using casings, prick them with a fork before cooking to prevent
them from bursting.
8.

7. Serve the longganisa hot with garlic rice and eggs for a traditional Filipino breakfast.

9. Tocino:
10.

Ingredients:

- 1 kg pork belly, thinly sliced

- 1 cup pineapple juice

- ½ cup brown sugar

- ¼ cup soy sauce

- 2 tablespoons vinegar

- 1 tablespoon minced garlic

- 1 teaspoon ground black pepper

- 1 teaspoon salt
 - Red food coloring (optional)

Instructions:

1. In a bowl, combine the pineapple juice, brown sugar, soy sauce, vinegar, minced garlic, black
pepper, salt, and red food coloring (if using). Mix well until the sugar dissolves.
2.
3. Place the pork slices in a container or resealable bag and pour the marinade over them, ensuring
all the slices are coated.
4.

3. Marinate the pork in the refrigerator for at least 4 hours or overnight for best results.

5. Heat a non-stick pan over medium heat and cook the tocino slices until browned and
caramelized, turning occasionally.
6.

5. Serve the tocino hot with garlic rice and a side of pickled vegetables.

7. Atcharang Papaya:
8.

Ingredients:

- 2 cups green papaya, julienned

- 1 carrot, julienned

- 1 red bell pepper, julienned

- 1 green bell pepper, julienned

- 1 onion, thinly sliced

 - 1 cup vinegar

- ½ cup sugar

- 1 teaspoon salt

- 1 teaspoon whole peppercorns

- 2 cloves garlic, minced

- 1 tablespoon grated ginger

Instructions:

1. In a bowl, combine the vinegar, sugar, salt, peppercorns, minced garlic, and grated ginger. Stir
until the sugar and salt dissolve.
2.
3. In a separate bowl, combine the julienned papaya, carrot, red bell pepper, green bell pepper, and
sliced onion.
4.

3. Pour the vinegar mixture over the vegetables and toss to coat them evenly.

5. Transfer the mixture to a sterilized jar and press it down to remove any air pockets.
6.

5. Seal the jar tightly and let the atcharang papaya sit at room temperature for 2 days to allow the flavors
to develop.

7. After 2 days, store the atcharang papaya in the refrigerator. It can be enjoyed for several weeks.
8.
7. Spanish Style Sardines:

Ingredients:

- 500 grams sardines, cleaned and scaled

- ½ cup olive oil

- ¼ cup vinegar

- 4 cloves garlic, minced

- 1 onion, sliced

- 1 red bell pepper, sliced

- 1 green bell pepper, sliced

- 1 teaspoon paprika

- 1 teaspoon dried chili flakes (optional)

- Salt and pepper to taste

Instructions:
 1. Heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant.
2.
3. Add the sliced onion, red bell pepper, and green bell pepper to the pan. Sauté until the
vegetables are slightly softened.
4.

3. Stir in the vinegar, paprika, dried chili flakes (if using), salt, and pepper. Mix well.

5. Gently place the cleaned sardines in the pan, making sure they are coated with the sauce.
6.

5. Simmer the sardines in the sauce for about 10-15 minutes, or until cooked through.

7. Remove from heat and let the Spanish style sardines cool before transferring them to a sterilized
jar.
8.

7. Pour the remaining sauce over the sardines in the jar and seal tightly.

9. Store in the refrigerator for up to 1 week.

10.

Enjoy preparing and savoring these delicious food products!