Bagnet

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.

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.

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.

Polvoron

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. 

Camaron Rebosado

You'll Need:

• 1 kilo long shrimps (peeled and black vein cleaned out, but tail in tacked)
• Pinch of salt & pepper
• 2 teaspoons calamasi juice
• 2 cups all purpose flour
• 1 cup oil
• 2 tsp salt
• 2 tbsp cornflour dissolved in 1 cup water
• 2 large eggs, lightly beaten

What to Do:

1. Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying. 
2. Marinate shrimps in salt & pepper and calamansi.
3. In a mixing bowl, combine flour and salt. Dredge each prawn in flour mixture, dip in eggs, then dredge in flour again Heat cooking oil in a work or frying pan. 
4. Cook prawns in hot oil in batches until they turn an even yellow orange color. Drain on paper towels. Serve with sweet and sour sauce.

Sweet and Sour Sauce

You'll Need:

• 1/2 cup white refined sugar
• 1/4 cup vinegar 
• 1/2 teaspoon salt
• 2 tbsp corn flour dissolved in 1 cup water 
• 1/4 cup tomato ketchup 

What to Do:

1. Blend sugar, salt, ketsup and vinegar in a saucepan. 
2. Bring to a simmer over low heat. Stir in the cornflour mixture. 
3. Continue simmering until sauce is thick, stirring occasionally. Serve as a side dip.

Longganisa (Filipino Sausage)

You'll Need:

• 500 g minced pork
• 1 tbsp annatto seeds 
• 1 cup diced pork fat
• 1/4 cup vinegar 
• 3 tablespoons brown sugar
• 1/4 to ½ cup) oil 
• 2 teaspoons salt
• spring onion, to garnish (optional) 
• Freshly ground black pepper
• 2 tablespoon finely chopped garlic 
• 2 tbsp crushed garlic 

What to Do:

1. In a mixing bowl, combined minced pork, pork fat, sugar, salt, pepper and garlic. 
2. In a small bowl, combine annatto seeds and vinegar. Press on the annatto seeds with back of a spoon to extract the color. 
3. Strain vinegar into the pork mixture. Mix well by hand or with a wooden spoon. 
4. Shape into 8 1/2cm (4 inc) sausage and roll in a small pieces of wax paper. 
5. Chill for a few hours in the refrigerator. When ready to cook, heat oil in a wok or frying pan. 
6. Unwrap the sausage and fry in batches in hot oil until fully cooked. Drain on paper towels. 
7. Garnish with spring onion, if desired and serve with rice and tomatoes or garlic. These sausages can also be frozen until needed.

Toasted Grated Coconut

You'll Need:

• 5 1/2 cup coconut milk 
• 3 tbsp sugar 

What to Do:

1. In a non stick frying pan, bring the coconut milk and sugar to a boil then lower to medium heat. 
2. Continue boiling and stirring for sometime the coconut milk until the coconut oil starts coming out. 
3. When the coconut milk solids turn golden brown and oil should be separating from the milk. Remove from heat immediately and pour into container.

Special Maja Blanca

You'll Need:

• 1 1/2 cup cornstarch
• 1 1/2 cup sugar
• 1/2 cup all-purpose cream  
• 1 1/2 c water
• 1/2 cup quickmelt cheese (grated)  
• 1/2 c cream of corn or corn kernel
• 1 cup thick coconut milk

What to Do:

1. Dissolve cornstarch in water. Set aside. Boil coconut milk and sugar. Add cheese and cream of corn or corn kernel. Mix well. Boil.
2. Add cornstarch dissolved in water. Mix thoroughly to avoid lamps. Turn off heat.
3. Add all-purposed cream to the mixture. Pour onto a pan. Let cool until set. Refrigerate.
4. Sprinkle toasted grated coconut on top before serving. Serve cold.