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.

Laing

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.

Dinengdeng

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.

Chayote Pickles

You'll Need: 
  • 3 pcs sayote 
  • 2 tbsp red bell pepper (thin strip) 
  • 1 pc carrot 
  • 2 tbsp green bell pepper (thin strips) 
  • 1 cup vinegar 
  • 1/4 cup ginger (thin strips) 
  • 1 cup sugar 
  • salt to taste

What to Do: 
  1. Wash and peel sayote and carrots. Slice thinly with a peeler. 
  2. In a bowl, put sayote, carrot, red and green bell pepper. Put salt, mash and press to remove juice. Set aside. 
  3. Boil vinegar, ginger and sugar. Pour over the vegetables while boiling hot. Mix well. Let cool.