Vegetables with Curry Procedure:
1. Take oil in  a pan and saute the garlic until in turns red then add the onions.
2. Put all vegetables and salt to taste. Add water as needed.
3. Allow it to cook until all vegetables are tender.
4. Add curry powder.
5. Serve hot.

Serves 4

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Malunggay Corn Soup Procedures:

1. Saute the garlic and onion.
2. Add water and bring to a boil.
3. Add the shredded corn and continuously stir until cooked.
4. Add salt and pepper to taste.
5.  When cooked, add patola and malunggay leaves.
6. Simmer for few more minutes until patola is tender.

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1 pcs. of Puso ng Saging
3 tbps. of soy sauce
2 cups of water
2 tbps. of lime juice
1 pcs. of garlic
2 pcs. of laurel leaves
salt for the taste

Adobong Puso ng Saging Procedure:
1.   Remove the older part of Puso ng Saging. Chop finely.
2.  Mash it with salt to remove the bitter taste then wash it again with water.
3. In a cooking pan, saute the garlic until its color become red.
4.  Add water, soy sauce, laurel leaves, lime juice and salt. Let it boil and add the chopped Puso ng Saging.
5.  Put 2 tbsp of cooking oil. Cook until Puso ng Saging become tender. Wait until the broth be almost dry.

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Serves 5

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Corned beef procedure:
1. Wash meat thoroughly. Slice into matchbox sizes. Set aside.
2. In a bowl, mix the following: salt, sugar, and prague powder. Add water and ascorbic acid. Stir until completely dissolved.
3. Add sliced meat.
4. Cover and store in a refrigerator for at least 2 days for curing.
5. Discard water. Place cured meat in pressure cooker and add 1/3 cup water and 3 pcs. peppercorn.
6. Cook for 25-30 minutes at least 15 psi.
7. Drain. Collect meat stock. Set aside.
8. Flake meat using fork. This is ready for immediate use.

Canning/Bottling:
1. Add 1 tsp. gelatine and 1 tsp. corned beef seasoning to the meat stock.
2. Simmer for 3 minutes with constant stirring.
3. Pack flaked meat in sterilized jar and fill with hot broth.
4. Remove air spaces and seal tightly.

Process for 30 minutes.

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Brown Sauce:
200 g (1 cup) brown sugar
500 ml (2 cups) water
1 tsp salt
2 tbsp  soy sauce
2 tbsp corn starch
60 ml (1/4 cup) water
1/2 head of garlic, cloves peeled and crushed

Lumpiang Sariwa procedures:
1. To prepare brown sauce, blend sugar, water, salt and sauce sauce bring to the boil and simmer for 5 minutes. In a small bowl blend cornstarch with water  until smooth. Stir into the saucepan. Simmer until the mixture thickens, about 10-15minutes.
2. Heat oil in a pan and fry bean curd. Remove the pan and cut into narrow strips. Set aside.
3. Blanch the string beans,  carrot strips and cabbage by plunging in boiling water in 5 minutes. Drain immediate and plunge into a boil of iced water. Drain well then season with salt and pepper.
4. Steam a spring roll wrapper for about 5 minutes.  Line a wrapper with a lettuce leaf. Spoon 2 or 3 tbsp of blanched vegetables onto the  lettuce leaf.  Add about 1 tbsp of the chickenpeas and the cooked bean curd.  Roll wrapper and tuck in the end of the seal completely. Repeat with remaining vegetables and wrappers.  Serve with brown sauce and crushed garlic.

Serves: 4

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Mechadong Dila Procedures:

1. Bring ox tongue and 2 liters (8 cups) of the water in to the boil in a stockpot. Reduce the heat and simmer about 20 minutes until a white coating appears on the ox tongue. Remove ox tongue from water and scrape off the white coating. Discard the water.
2. Return ox tongue to stockpot and pour in remaining 2 liters (8 cups) water. Add onion, bring to the boil, then simmer ox tongue from stockpot and refrigerate for about 2 hours to firm it up, so it does not crumble when sliced. Reserve the stock.
3. Slice ox tongue into serving pieces. Heat olive oil in a large casserole and saute the garlic about 1 minute. Pour in chopped tomatoes, their juices as well as the canned tomato sauce and two cups of the reserved stock. Add the sliced ox tongue. Bring to a simmer, then stir in calamansi juice and soy sauce.
4. Add potatoes, carrot and olives, if using, then let mixture simmer until ox tongue, potatoes and carrot are fork tender, about 30 more minutes.

Serves 6-8

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Chicken Pastel Procedures:
1. Marinate chicken in a calamansi juice and soy sauce.
2.  In a casserole, heat olive oil and saute chorizo until firm, about 2 minutes on each side. Remove chorizo and set aside.
3. Add butter to casserole. When butter melts, saute onion until transparent, 1 to 2 minutes. Add garlic and saute until fragrant. Add the chicken (discarding the marinade) and brown.
4. Stir in water and simmer over low heat for about 10 minutes. Add carrot and potatoes and simmer until chicken, carrot and potatoes are almost tender, about 15minutes. Stir in white wine, sausage, mushrooms, peas and the cooked chorizo. Season with salt and pepper.
5. Preheat over to 190°C (375°F). In a small bowl, blend cornstarch and water until smooth and stir into casserole. Simmer until liquid thickens, about 5 minutes.
6. Spoon mixture into a baking dish. Slice hard-boiled eggs and place on top of mixture. Cover baking dish with the pie crust and brush the crust with egg yolk. Make slits on surface of the crust to let steam escape. Bake for about 30 minutes or until crust is golden brown.

Serves 6-8

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Chicken Cocido Procedures:
1. In a large casserole, heat olive oil about 1 minute. Satue the chorizo until firm, about 2 minutes on each side. Remove from heat and set aside. In same oil, saute onion 1 to 2 minutes, then add garlic and saute until fragrant. Add chicken and brown lightly. Pour in water, bring to the boil then lower heat and simmer for 10 minutes.
2. Add carrots, cook for about 8 minutes, then add potatoes, bananas and chorizo sausage.
3. Stir in tomato sauce and let mixture simmer until chicken, vegetables and bananas are almost tender. Add the cabbage and heat through until cabbage leaves are tender but crisp and chicken is completely cooked.
4. Serve with rice and a dip of patis and calamansi.

Serves 4-6

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