Shrimp and Pomelo Ensalada Ingredients:
1/2 kilo shrimps
1 pomelo
salt to taste
pepper to taste
1/2 cup lemon juice

For the dressing:
1/2 cup white vinegar
1/2 cup soya oil
1 thumb-sized ginger, chopped

1 head garlic, chopped
1/2 cup honey
1/4 cup pomelo juice
1/4 tsp. salt
freshly ground black pepper

Shrimp and Pomelo Ensalada Procedures:
1. Poach the shrimps. Drain and remove shell. Marinate in salt, pepper and lemon juice; set aside.
2. Peel the pomelo and shred the meat. Set aside.
3. To prepare the dressing: Combine all ingredients and mix well.
4. Place the shrimp and pomelo in a salad bowl. Add the dressing and toss.

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Papaya Ensalada Ingredients:
1 half-ripe papaya, peeled then cubed
1/2 kilo squid, cubed

For dressing:
1/2 cup white vinegar
1/2 cup soya oil
1 small onion, chopped
1 thumb-sized ginger, chopped
1 tbsp. sugar
pinch of salt
pepper to taste

Papaya Ensalada Procedures:
1. Blanch the squid. Drain and set aside.
2. Place the squid in a salad bowl and add the papaya. Add the dressing and toss.
3. To prepare the dressing: Blend the ingredients until smooth. Strain further with a cheesecloth to remove large bits of the ingredients.

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Halaan Adobo Ingredients:
2 tbsps. cooking oil
1 clove garlic, crashed
2 cups halaan, shelled
1/2 cup water
1/4 cup vinegar
salt to taste
peppercorn
1 pc. bayleaf

Halaan Adobo Procedures:
1. Heat oil in a pan.
2 Saute garlic and add the rest of the ingredients. Cover and allow simmer until cooked.

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Budbud Hinambid Ingredients:
1 kilo glutinous rice (malagkit)
3 cups refined white sugar
2 tbsps. salt
1 thumb-sized ginger, extracted juice only
1/2 liter coconut milk
4 tablets tableya (native cocoa)
water for cooking rice
water for steaming wrapped rice

Budbud Hinambid Procedures:
1. In a pot, cook the rice along with the malagkit, sugar, salt and ginger juice.
2. When the rice mixture is half-cooked, remove and allow to cool.
3. Melt the native cocoa; set aside.
4. Get half of the rice mixture and mix with the melted cocoa.
5. Roll this chocolate-infused rice mixture with the remaining cooked rice. Do not mix so as to give that distinctive white and black marks of this delicacy.
6. Wrap the rice mixture in wilted banana leaves.
7. Steam until cooked to at least 1/2 to an hour.

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Tripe with Chickpeas Ingredients:
1 kilo goto (ox tripe), cleaned, washed and sliced into strips
2 tbps cooking oil
1 cup cooked chickpeas (garbanzos)
4 pcs. chorizo de bilbao, sliced
1 thumb-sized ginger, crushed
1 head garlic, minced
1 small onion, chopped
1 large potato, peeled then cubed

1 cup tomato sauce
4 cups water
1 carrot sliced
4 tbps. sugar
1 1/2 tbsps. paprika
1 bell pepper, dice
4 tbps. cornstarch slurry (2 1/2 mix tbsps. cornstarch with 2 tbsps. water)

Tripe with Chickpeas Procedures:
1. Place the tribe, ginger and some water in a pot and allow to boil for an hour, or until tripe is tender. Remove tripe from water and set aside.
2. Heat oil in a deep pan and saute garlic and onions.
3. Add the tomato sauce and allow to boil.
4. Add the tripe and add some more water. Allow to boil.
5. Add the carrots and the potatoes until cooked.
6. Add the sugar, paprika, chorizo de bilbao, chickpeas, salt and pepper. Allow to boil for 15 minutes.
7. Add the cornstarch slurry to thicken the sauce. Mix.
8. Served topped with diced bell pepper.

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Chicken with Mango Ingredients:
1 small chicken, dressed then sliced into serving pieces
2 pcs. half ripe mango (manabalang), meat removed and cubed
1/2 cup chicken stock
salt to taste
1 green bell pepper, diced
1 head garlic, minced
1 small onion, finely chopped
cooking oil

Chicken with Mango Procedures:
1. Heat oil in a pan and saute onion and garlic.
2. Add the chicken pieces and saute some more.
3. Add the mango cubes and allow to simmer.
4. Season with salt. Allow to simmer until cooked.
5. Add the red and green bell pepper; mix and allow to simmer some more until cooked.

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Parana Ingredients:
4 tbsps. cooking oil
1 head garlic, minced
1 medium-sized onion, minced
1/2 kilo shrimps, peeled then chopped
1 small upo (bottle gourd), sliced
lumpia wrappers
cooking oil for deep-frying
water or starch paste for sealing wrappers

Panara Procedures:
1. Heat oil and saute the garlic and onion.
2. Add the shrimp and saute some more.
3. Add the upo and allow to simmer for 10 to 15 minutes until cooked.
4. Drain the liquid and allow to cool.
5. Place the filling in a lumpia wrapper and form into triangles. Seal edges with water or starch paste.
6. Deep-fry until golden brown.
7. Drain to remove excess oil before serving.

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Ohong Guisado Ingredients:
1 kilo fresh mushrooms
1/4 kilo pork, sliced into strips
1/4 kilo shrimps, shelled and deveined
1 tsp. garlic, chopped
1 tbsp. onion sliced
2 tbsps. cooking oil
2 tsps. guinamos (Visayan shrimp paste)

1 tbsp. oyster sauce
1 big patola (loofah gourd), sliced
salt to taste
fish sauce to taste

Ohong Guisado Procedures:
1. Heat oil in a pan and saute the garlic and the onion.
2. Add the shrimp, pork, bagoong and oyster sauce.
3. Add the mushrooms and continue to saute until tender.
4. Add some water and follow with patola.
5. Season with salt before serving.

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Lawot-lawot Ingredients:
1 cup coconut cream (first extract or kakang gata)
2 cups coconut milk (second extract)
1 cup dried dilis (local anchovy)
3 tbsps. bagoong alamang (shrimp paste)
1 small onion, sliced
1 finger pepper
1 small tomato, quartered
1 1/2 cups squash, cubed

1 small patola (loofah gourd), sliced
1 bundle kangkong, tender
stalks and leaves only
1 bundle alugbati, leaves only

Lawot-lawot Procedures
1. In a pot, mix coconut milk, dilis, bagoong alamang, onions and finger pepper. Simmer for 5 to 10 minutes.
2. Add the squash and allow to simmer for 5 minutes more.
3. Add the patola, kangkong, alugbati and tomatoes. Cook for 5 to 10 minutes.
4. Add the coconut cream and allow to boil until cooked.

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Lawot-lawot Ingredients:
2 cups thin coconut milk (second extract)
4 cups squash, cubed
4 cups sliced loofah gourd (patola)
2 budles kangkong, tender stalks and leaves only
8 pcs. okra, slice each piece into halves
1 bundle alugbati (Malbar spinach), leaves only
6 medium-size tomatoes
1/2 cup coconut cream (first extract or kakang gata)
salt to taste
pepper to taste

Lawot-lawot Procedures
1. Place the coconut milk in a pan and allow to boil.
2. Add the squash, patola, kangkong. Allow to simmer for 5 to 10 minutes.
3. Add the okra, alugbati, and tomatoes. Allow to simmer for several minutes more.
4. Add the coconut cream.
5. Season with salt and pepper before serving.

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