Unripe Jackfruit with Coconut Milk

You'll Need: 
  • 1/4 kilo sliced raw jackfruit 
  • 1/2 cup boneless dried fish 
  • 2 cups coconut cream (1st extraction) 
  • 1 cup coconut milk (2nd extraction) 
  • 2 pcs Jalapeno pepper (sliced) 
  • 1 thumb size ginger (sliced) 

What to Do: 
  1. Saute the ginger, onion and dried fish. 
  2. Add 1 cup coconut milk (2nd extraction) and the jackfruit. Cover with lid, cook in low fire until done. 
  3. When done add the Jalapeno pepper and 2 cups coconut cream. When it boils again put off the fire.

Vanilla Pudding with Mango Puree

You'll Need: 
  • 4 cups fresh milk 
  • 2 tbsp unflavored gelatin 
  • 2 cups all purpose cream 
  • 1/4 tsp vanilla extract 
  • 1/2 cup sugar 
  • 2 scoops vanilla ice cream 
  • 2 whole ripe mangoes 

What to Do: 
  1. In a small bowl, combine 1 cup milk and unflavored gelatin. Set aside to bloom. 
  2. In a heavy saucepan, combine the remaining milk with all purpose cream. Add vanilla and sugar. Bring to a simmer. 
  3. Add bloomed gelatin and stir until dissolved. Remove from heat and let cool. Strain into ramekins. Cover with cling wrap and chill until set. 
  4. In a blender, puree mangoes with vanilla ice cream. Set aside. 
  5. To assemble, spoon mango puree on top of chilled pudding. Top with mango slices and mint leaves if desired.


You'll Need: 
  • 1/2 kilo taro leaves and stalk 
  • 1/4 kilo pork (small slices) 
  • Ginger 2" (sliced thinly) 
  • 2 tbsp shrimp fry paste 
  • 4 cups coconut cream (1st extraction from coconut meat) 
  • Hot chili (according to taste) 

What to Do: 
  1. Put at the bottom of the pan, the pork and the ginger. 
  2. Add the taro leaves and stalks, shrimp paste, coconut cream and chili.
  3. Let it boil in low fire for 30 minutes.

Pork Siomai

You'll Need:
  • 1/2 kilo ground pork w/o fat (double grind)
  • 1/2 cup grated turnips
  • 1 tbsp. chopped spring onions
  • 1/2 tsp. salt
  • 1 raw egg
  • 2 tbsp. soy sauce
  • 2 tbsp. cornstarch
  • 30-40 pcs. siomai wrappers
What to Do: 
  1. Mix together all ingredients. Wrap by spoonfuls in wrapper. 
  2. Brush steamer plate with oil; arrange at least 1 inch apart, so they will not stick together when cooked. 
  3. Boil water in steamer before placing the before placing the steamer plate. Steam for 30-45 minutes. 
  4. Serve with soy sauce and calamansi juice.


You'll Need:
  • 1 kilo beef sirloin (cut into chunk cubes)
  • 1/2 cup pork fat (julienne)
  • 6 medium potatoes (quartered)
  • 4 onions (quartered)
  • 1 cup beef stock
  • 2 bay leaves
  • 2 pieces red bell pepper (quartered)
  • 1/2 cup vinegar
  • 1 cup tomato sauce
  • Pinch of salt & pepper
  • 2 tablespoons olive oil
What to Do: 
  1. Make an incision on each beef chunks and insert porkfat. 
  2. In a casserole, place beef, bay leaves, vinegar, tomato sauce, salt & pepper and beef stock. 
  3. In medium heat, allow simmering until beef is tender. Add in potatoes, onions, and bell pepper. 
  4. When potatoes are fork-soft and sauce has thicken, stir in olive oil.


You'll Need:
  • 2 kilos pork belly (liempo)
  • 4 cups water
  • 1/4 cup salt
  • 1 liter cooking oil

What to Do:
  1.  Boil and simmer pork (skin side up) in water with salt for 45 minutes or until tender in moderate heat.
  2. Drain and air cool overnight.
  3. Heat oil in a deep fryer over high fire.
  4. Fry pork until golden brown in color and crispy.


You'll Need:
  • 3 cups water
  • 2 tbsp bagoong isda
  • 1 medium bangus
  • 1/2 cup tomatoes, sliced
  • 1 cup string beans, cut into 2" long
  • 1 cup squash, cubed
  • 1 cup okra, sliced diagonally
  • 2 cups squash tops

What to Do:
  1. In a frying pan, heat oil and fry fish. Set aside. 
  2. Boil water in a casserole. Once water is boiling, scoop 3 tbsp and pour it the bowl containing the bagoong isda 
  3. Extract bagoong flavor and strain. Discard the pulp. 
  4. Add the extracted bagoong to the boiling water. Mix the fried fish with the bagoong mixture and let simmer for about 2 minutes. Separate the fish and set aside. 
  5. Add all the vegetables into the bagoong mixture. Cover and let cook. 
  6. Once the vegetable are cooked, turn off the fire and place the fish on top of the vegetables.

Fish Balls

You'll Need

  • 1 kilo fish (any white meat fish, cleaned up)
  • 2 pcs carrots
  • 2 eggs
  • 2 potatoes
  • ginger (slice 1")
  • 1/2 tbsp salt
  • 1 head garlic
  • 1 1/2 cup cornstarch
  • 1 cups water

What To Do

  1. Cook the fish in water and ginger for 5 minutes.
  2. Remove the fish bones and chop the fish finely.
  3. Chop finely the carrots, potatoes, garlic and onions.
  4. Mix all the ingredients and form into 1" diameter ball.
  5. Bring to boil the liquid used in boiling the fish and drop 3 or more fish balls at a time. Remove the fish balls when it floats.
  6. Put the cooked fish balls in a drainer and let them cool.
  7. Fry the fish ball before eating.


You'll Need 
  • 2 cups all purpose flour 
  • 1/2 cup sugar 
  • 1/2 cup melted butter 
  • 1/2 cup powdered milk 

What to Do 
  1. Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the color turns light brown. Make sure to stir while toasting to prevent the flour from being burnt.
  2. Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl.
  3. Add the powdered milk then stir using a balloon whisk.
  4. Put-in the granulated sugar then stir again.
  5. Add-in the crushed pinipig then stir until every ingredient is well distributed.
  6. Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact.
  7. Using a polvoron molder, scoop the mixture and wrap in colored paper. Serve attractively. 

Kare Kare

You'll Need:
  • 1/2 kilo beef (tender cut from sirloin or round)
  • 2 oxtail
  • 2 pig hocks
  • 7 cups water
  • 1/2 cup oil
  • 2 heads garlic (minced)
  • 2 medium sized onions (diced)
  • 1 tbsp atsuete (soak in 1/2 cup water and mash later to get its color)
  • 1/2 cup sauted shrimp fry paste (bagoong alamang)
  • 1 pc banana heart (cut to almost proportional)
  • 4 pcs eggplant (sliced into rings)
  • 6 pcs string beans (cut 2" long)
  • 4 cups of peanut butter
  • 1 head petchay
  • pinch of salt and pepper
What To Do: 
  1. In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface. Take out the meat, set aside, keep stock for later.
  2. In a wok, saute garlic, onion, bagoong alamang and then the banana heart. 
  3. Add oxtail, hocks and beef, pour in the stock, season with salt and pepper, atsuete broth, and add peanut butter 
  4. Simmer until all flavors are incorporated, then add the vegetables. Make sure vegetables are well cooked and not soggy. 
  5. Serve hot with bagoong with calamansi and chili pepper

Pork Adobo

You'll Need

  • 6 cloves garlic, minced 
  • 1/2 kilo pork, cut into cubes 
  • salt and ground pepper 
  • 1/2 cup water 
  • 1/3 cup white vinegar 
  • 1/3 cup soy sauce 
  • 3-4 bay leaves (aka laurel) 
  • 1/2 tsp peppercorn 
  • oil

What to Do:

  1. On a hot skillet over medium heat, add oil. Saute garlic and pork cubes. Sprinkle some salt and pepper to taste. 
  2. Cook while stirring occasionally until half-cooked, about 15 minutes. 
  3. Add water, vinegar, soy sauce, bay leaf and pepper corn. Do not stir. Turn down the heat. 
  4. Simmer for about 20 minutes or until pork is done and sauce is almost dry. Serve with rice.

Rellenong Bangus

You'll Need:

  • 1 whole bangus (milkfish) 1-1/2 to 2 pounds dressed 
  • 1/4 cup soy sauce 
  • 1/4 cup lemon juice 
  • 1/2 cup water 
  • 1/2 teaspoon salt (for boiling fish) 
  • 2 tablespoons corn oil 
  • 2 cloves garlic, chopped fine 
  • 1 medium onion, chopped fine 
  • 1 can (8 ounces) tomato sauce 
  • 1/2 cup potatoes, diced fine 
  • 1/2 cup carrots, diced fine 
  • 1 small can early baby peas 
  • 1/2 cup raisins 
  • 1/4 teaspoon salt 
  • Fresh ground pepper to taste 
  • 1 egg, beaten 1 tablespoon 
  • melted butter or oil 

What to Do: 

  1. Pound fish body to soften. Slit back to open. Remove backbone. With a spoon, scrape meat off the skin, leaving belly intact. 
  2. Marinate skin (with head and tail) in soy sauce, lemon juice and pepper. Place in refrigerator to chill while you cook the fish meat. 
  3. Boil fish flesh with water and salt until color of flesh changes. Let it cool, then pick bones. 
  4. Saute garlic in hot oil until brown. Add onion and tomato sauce. Simmer 3-5 minutes. 
  5. Add potatoes and carrots. Stir-fry over medium heat until vegetables are tender. Add peas, raisins and cooked fish flesh. Season with salt and pepper. Cook about 5 minutes more. 
  6. Add beaten eggs, mixing well. Take from heat, transfer to a bowl and let mixture cool. 
  7. Spoon the fish mixture into the fish and close it back. 
  8. Lightly dredge the whole fish in cornstarch or bread crumbs before frying it in a wok-ful of hot oil. Fry until the skin is golden brown and crisp, about 5 minutes on each side. 
  9. Alternatively, you may bake the rellenong bangus in a 350°F degree oven. Brush the fish with melted butter or oil. Wrap the fish with a greased tinfoil, for about 40-45 minutes. Unwrap and broil to get some color in the skin. Though you won't get the crunchy skin when fried.