QUEZON PROVINCE DISHES AND DELICACIES  Next in a same pan, put the brown

stock(beef bones, OCC and sachet) then

PANCIT CHAMI IN QUEZON PROVINCE let it boil for atleast 2-3 mins, after 2-3
mins of boiling add the miki noodles.
 Add the oyster sauce and the stir fry
veggies and meet. Stir until well
combined.
 Add the slurry( cornstarch and water)
 Second to the last add the cabbage then
stir. Lastly add the quail egg this is
optional.
 Then ready to serve.

Ingdrients of Pancit Chami PUTO BAO

 Pork Belly
 Garlic
 Pork Liver
 Onion
 Carrots
 Cabbage
 Green Beans
 Red and Green Bell Pepper
 Ground Black Pepper
 Brown Stock Ingredients:
 Miki Noodles
 Oyster Sauce Puto bao mixture:
 Cornstarch
2 cups glutinous rice flour
 Water
 Quail Egg (Optional) 1cup rice flour
Procedure of Pancit Chami 2 cups of dessicated coconut / shredded
coconut (matured)
 In a pan put the pork belly and add the
¼ cup water then simmer atleast 5 to 10 ½ teaspoon ube flavoring
mins until the pork belly turn into a
golden brown. ½ teaspoon food color (purple)
 Arter that saute the garlic and onion for 1 cup brown sugar
about 1 min.
 Then add the chicken liver saute until it ½ cup water
change color.
Bukayo filling :
 After add the ground black pepper and
soy sauce then mix it. 1 cup coconut milk
 After that add the veggies like carrots,
green beans, cabbage, and red and 1 cup brown sugar
green bell pepper. Then stir fry. 1 ½ cup coconut meat
 After the stir frying we need to remove
all the veggies and meet and set aside.
Procedure:
 Now, we will be dividing the
preparation process into two parts. The
first part is for preparing the bukayo
filling.
 To start, pour the coconut milk into a
preheated pan and let it simmer.
 While simmeing, add the brown sugar
and be sure to mix well.
 Then, you can now add the grated
coconut meat, while continuously
stirring the mixture.
 Keep in mind that the key to the perfect
Puto Bao is the constant stirring in low
heat. Just keep on stirring until the
bukayo turns into a thick mixture. -Once
the desired consistency is achieved, let
the bukayo filling cool and set it aside.
 For the second part, we’ll be preparing
the Puto Bao mixture!
 -Just add all of the dry ingredients
including the glutinous rice flour, rice
flour, and desiccated coconut in one
bowl then mix it well.
 -After that, add the brown sugar, 1
tablespoon of ube flavoring, water and
food coloring
 Gradually mix them all well until it
reaches the consistency of a dough
mixture.
 Now, we’ll start cooking the Puto Bao!
 Simply pour the Puto mixture into the
mold or any puto mold you have until it
reaches about ¼ of its height.
 Then add the bukayo mixture in the
middle. After doing that, just fill up the
mold with Puto mixture until it fills out.
 follow the step on the video or cover
the molds with banana leaves then flip
them into the steamer.
 Finally, just steam the mixture for about
25 to 30minutes in medium heat and
you’re good to go! You can now serve
and enjoy one of Quezon province’s
best-tasting delicacies, the Puto Bao!
PANCIT HABHAB (PANCIT LUCBAN) RECIPE
Pancit Habhab or Pancit Lucban is a
specialty noodle dish of Lucban, Quezon. It
uses Miki Lucban noodles or dried flour
noodles, vegetables and pork! Taste even
better with a drizzle of vinegar before
eating.
Ingredients:
 250g dried miki Lucban noodles
 150g pork belly
 ½ cup carrots
 ½ cup sayote
 ½ cup pechay leaves
 Pork broth (from boiled pork belly)
 Cooking oil
 1 T soy sauce
 1 t fish sauce
 ½ t ground black pepper
 3 cloves garlic
 1 medium onion sliced
For boiling:
 3 cloves garlic, crushed
 ½ t cracked peppercorns
 4 cups water
 ½ t salt
Instructions
1. Put pork belly in a casserole, then add
water. Put the crushed garlic, salt and
cracked peppercorns in a casserole.
Simmer it for 20-25 minutes until fork
tender. Remove pork from pot and save
broth for later use. Fry the pork for 10-
12 minutes until golden brown then cut
pork belly into small pieces approx. 1 in.
by 1 in. sized.
2. In a deep large pan or wok, heat
cooking oil over medium heat and sauté
onion until translucent then add garlic
 and sauté add carrots and sayote then
stir fry for a minute.
3. Add sliced pork belly and sauté until
light brown in color. Set aside the
sauteed vegetables and pork.
4. Pour the reserved pork broth. Add soy
sauce and fish sauce. Add dried miki
Lucban.
5. Let it sit for 3-5 mins. When noodles are
soft and absorbed the sauce, toss it for
a few times for even cooking. Let it sit
again for 2-3 mins until noodles are
cooked. Mix sauteed vegetables with
the noodles.
6. Add ground black pepper, sliced pechay
leaves then mix well. Arrange it on top
of banana leaf. Top it with fried pork
belly and garnish with onion rings and
Serve it with spiced vinegar. Bon
appetit!
SINANTOMAS (QUEZON)
Sinantomas is a Filipino braised pork dish that
originated in the province of Quezon. It is
composed of pork ribs and sweet potato
Ingredients:
 1kg.Pork Ribs
 1⁄2 cup soy sauce
 1⁄2cup pineapple juice
 1⁄2 tsp. ground blackpepper
 2 tbsp.cooking oil.
 1 pc.potato
 1 pc.onion
 5 cloves garlic
 1 pc.tomato
 1 to 11⁄2 cup water
 1tbsp.fish sauce
 1⁄4 cup.green peas1⁄4 cup banana
ketchup.
Procedure:
 Prepare the ribs by removing
membrane and slicing it into serving
pieces.
 Combine the marinade ingredients
along with tbe ribsin a big bowl.Start
with the
 soysauce,pineapple juice and black
pepper and mixed it well.
 Heat oil in a pan.Fry the potato until it
turns light brown.
 Remove and set aside. Using the
remaining oil,pan fry ribs for atleast 3
minutes per side.
 Remove from the pan and
 set aside. Saute onion,garclic and
tomato.
 Add the ribs back into the pan and pour
the remaining marinade liquid.
 Add banana ketchup to add flavor and
color to the dish.
 Stir,cover and simmer.
 Add water and cover ,simmer for 1 to
11⁄2 hours or until the pork ribs get
tender.
 Add the potato back in the pan and the
green peas.Stir and cover.
 Add fish sauce and cook for 3-5
minutes.
MINUKMO
INGREDIENTS
• 1kg of cassava or banana
• ¼ cup of margarine or butter (some use
peanut butter)
• ½ cup of condensed milk
INSTRUCTION:
• 1/3 cup of sugar ( or more if needed)
• Cheese (toppings)
• Chopped peanuts ( optional)
PROCEDURE
• Peel the cassava of kamoteng
kahoy, cut it and remove the root
like part at the center. After that
steam the cassava for 10 to 15
minutes or until it becomes soft
but not too soft or soggy.
• After steaming the cassava, place
it in the mortar and pestle or the
traditional lusong and pambayo.
Pound it continuously until it
becomes mushy.
• And then add sugar, condensed
milk and butter / margarine and
then pound it again until it is
well blended.
• When it becomes sticky and
fine it is ready.
• Some serve MINUKMOK with
margarine on top and some
serves it with cheese and
peanut as toppings.
MARUYANG PARIRUTONG
Ingredients of Kamote Pastillas
Procedure of Kamote Pastillas
INGREDIENTS:
 2 cups glutinous rice flour
 1/2 cup sugar
 1 tsp ube flavoring
 1/4 tsp fine salt
 3/4 buko strips
 1 cup water
• In a small bowl, whisk together the
glutinous rice flour, sugar, salt and mix
together.
• Gradually add a cup of water and mix
well to make a batter. The batter should
have a smooth consistency.
• Add the ube flavoring and grated buko,
mix well until it combine.
• Heat a nonstick frying pan on a
medium-low heat. Lightly brush the pan
with butter.
• Slowly pour the batter by the 1/3 cupful
onto the middle of the pan and cover
with lid then cook for 2 minutes over
medium heat, flip and cook the other
side for another 2 minutes. Remove
from pan and transfer to a plate. Repeat
with remaining batter.
• Then serve while it still warm.
MINDORO DISHES AND DELICACIES
KAMOTE PASTILLAS IN MINDORO
 Sweet Potato
 Coconut Sherred
 Brown Sugar
  First of all we need to boiled the sweet
potato for atleast 5 mins.
 After the Boiling smash the sweet
potato. Then add the greated coconut,
add the brown sugar and mix it until all
the ingredients combine.
 In a pan put the mixture then mixed
very well.
 After that put in a glass Tupperware and
flatten the mixture.
 Then put in the fridge atleast 5 mins.
 After that cut in your prefer size.
 Then ready to serve.
ADOBONG PUGITA
Ingredients
• 2 ¼ pounds octopus, cleaned
• ½ cup white vinegar
• ½ cup water
• Salt and ground black pepper to taste
• 2 tablespoons oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 2 pcs. Bay leaves
• 1 tablespoon soy sauce
• Brown sugar
• Lemon soda
Procedure:
• Combine onion, garlic, ginger, salt and
pepper and water in a small pot over
medium heat.
• Wait until it simmer.
• Slowly put the squid into the
pot/caserole, let it simmer for about 10
minutes then set aside
• Cut the pugita into bite size
• Put oil into the pre-heated pan and
saute onion, garlic and ginger until it
releases its aroma
• add the pugita, bay leaves, ground
pepper, soy sauce, vinegar, sugar and
lemon soda or sprite
• lastly, add the chilis and let it simmer
for 5 minutes and we’re done.
GINATAANG KUHOL (SNAILS IN COCONUT
MILK) RECIPE
Ginataaang kuhol or golden apple snails in
coconut milk is a Filipino freshwater mollusk
delicacy. These river snails are cooked in
coconut milk with spices like garlic, ginger,
turmeric, bagoong alamang and red chili
pepper.Cooking the snails in coconut milk is
one of the traditional way of cooking it and I
think this is the only way these snails are
cooked.
Ingredients
 1 lb. Apple snails kohol, shell
removed
 1 large bunch fresh spinach
 2 cups coconut milk
 6 pieces red chillies
 1 medium onion sliced
 4 cloves garlic crushed and
chopped
 2 thumbs ginger sliced
 1/4 cup shrimp paste
 1/4 teaspoon ground black
pepper
 3 tablespoons cooking oil
Instructions
• Heat the cooking oil in a cooking pot.
 • Once the oil gets hot, saute the
garlic and onion. Add the ginger and
continue to cook for 1 to 2 minutes.
• Put the apple snails in the cooking
pot. Stir and cook for 2 minutes.
• Add the shrimp paste and chillies.
Stir.
• Pour-in the coconut milk. Let boil.
Cover and simmer for 30 minutes.
• Add the ground black pepper and
spinach. Stir and cook for 5 minutes
without covering.
• Transfer to a serving bowl. Serve for
pulutan or as a main dish with warm
white rice. Share and enjoy!
GINATAANG MANOK SA LUYANG
DILAW(MINDORO RECIPE)
Ginataang Manok Na May Luyang Dilaw is
a version of Ginataang Manok that uses
turmeric. This ingredient is referred to as
luyang dilaw in Filipino because of its
similarity to ginger interms of visual
appearance. This dish is rich, creamy, and
flavorful. In addition, it has alsoadditional
health benefits brought about by turmeric.
Ingredients:
• 1 kg.Chicken thigh or leg
• 5 cloves garlic (crushed)
• ½ cup turmeric (julienne)
• 1 medium onion (dice)
• 1 ½cup coconut milk
• 1 cup coconut cream
• 1 cup hot pepper leaves
• 4pcs.thai chili(optional)
• ⅛ tsp.peppercorn(crushed)
• 3tsp.fishsauce
Procedure:
• Heat oil in a pan.
• Once the oil becomes hot, sauté
garlic, onion, and turmeric (luyang
dilaw) until the onionsoftens.
• Add chicken. Cook until all the sides
turns light to medium brown.
• Pour the Coconut milk into the pan.
Let boil.
• Add the coconut cream and simmer
for 30 minutes or until chicken is
tender.
• Add crushed peppercorn and Thai
chili(optional). Stir.
• Cover and continue to cook until the
sauce reduces to half Add hot
pepper leaves. Stir.
• Note: you can also use malunggay
leaves or spinach Pour the fish
sauce into the mixture. Stir and
continue to cook uncovered for 2
minutes.
SINULBOT
INGREDIENTS
• 4 Cups water
• 3 Cups sugar
• 1 tsp salt
• 1 tsp vanilla extract
• 12 or more banana’s (ripe but still
firm)
PROCEDURE
  Over medium heat, in a sauce pan, •Add coconut milk and continue to simmer until
combine the water, sugar and salt. squash is really soft and mushy like a puree. Add
Stir until the sugar is fully disolved. the cooked crabs, yard long beans, and chili
Continue to cook, stirring peppers and season with fish sauce. Let it cook
for another 10-15 minutes or until the sauce has
occasionally, until it reaches the
thickened.
syrupy consistency between 15 to
•Transfer to a serving dish and serve with hot
20 minutes more or less. steamed rice.
 Add the sliced banana and vanilla
extract. Cook for about 5 to 10
minutes or until the bananas are
tender and have developed a deep
amber color.
 And then serve, to serve place
a few slices of bananas in a
bowl and pour in a little
syrup. It may serve warm or in
a room temperature.

CRABS IN COCONUT MILK

(GINATAAN ALIMANGO)
INGREDIENTS:
• 4 large mud crabs
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 1-2 clove garlic - minced
• 1 medium onion - chopped
• 1 ½ cups squash - cut into cubes
• ½ cup water or crab stock
• 1 can coconut milk - (13.5 fl. oz.)
• 1 cup yard long beans - cut into 2-inch
long pieces
• 1-2 pieces red or green chili peppers
• fish sauce - for seasoning
INSTRUCTION:
•In a large pot, bring enough water to boil.
Plunge the crabs head-first one by one. Add salt
and let simmer for 10 minutes. Remove from
water and cut the crabs into half. Reserve ½ cup
of the crab stock.
•In a large pan, sauté garlic and onion in oil
until tender and aromatic over medium heat.
Add squash and the water or reserved stock. Let
it simmer until the squash becomes tender.