*RELLENONG BANGUS

1 Big Milkfish 1 Egg, Hard -Boiled 1/2 c.. Purefoods Green Peas 2 tsps. vetsin 1/2 c. chopped raisins 1/2 c. potatoes, cut into small pieces 1 big tomato, sliced 4 segments garlic, minced, salt and pepper to taste cooking oil for frying

Remove the scales of the milkfish, taking care not to destroy the skin. Rinse well. Within the back of the knife, beat the fish thoroughly on both sides, from head to tail until the flesh in loosened from the skin, Trough the neck remove carefully all the meat, then remove the spines. Add a little salt and water and cook for 10 minutes. Cool. Remove fish bone carefully and set aside. Saute garlic and onion in oil. Add potatoes, green peas, raisins, fish meat and egg. Season well and continue cooking until done. Cool for a while. Stuff this mixture. Fry in deep hot fat until fish is golden brown. 4 - 6 servings.

*CHICKEN SINAMPALOKAN

1 chicken, cut into serving pieces 1 tbsp. sliced ginger 1 tbsp. crushed garlic 1 onion, sliced 2 big tomatoes, sliced 1 c. tamarind tops and flowers 1 tsp. salt 6 c. water, patis to taste oil for frying

Saute garlic and ginger until golden brown. Add onion and tomatoes. Cook until tender. Add chicken and cook for a0 minutes Set aside. Wrap tamarind tops and flower in a piece of cheese cloth and tie ends. Put all the remaining ingredients and the wrapped tamarind. Bring to boil and add the chicken mixture. Continue cooking until chicken in tender. Correct seasoning. Remove the wrapped tamarind tops. Serve hot. 6 servings

*KARE - KARE

1 buntot ng baka (ox tail) 1 pata ng baka (ox leg) 1 goto ng baka (tripe) 5 pcs. eggplant 3 bundles sitaw 1 puso ng sagin (buluan variety) 2 heads garlic, crushed 2 onions, sliced 2 c. ground peanut 1, 1/2 c toased ground rice 1/2 c. atchuate seed

Boil the buntot, pata, goto in water and atchuete red coloring until tender. Blend in ground peanut and rice. Add the sliced half cooked vegetable. Serve with bagoong sauted with garlic and onion.

*CHICKEN AND PORK ADOBO

1 Kilo chicken, cut in pieces 1 kilo pork, cut in pieces 1 head garlic, pounded 1 c. Vinegar 2 c. water, salt and pepper to taste peppercorn

Put chicken and pork in a cooking pan. Add garlic, vinegar, water, soy sauce, and seasonings. Cook until tender and thick broth forms. PORK AND BEEF SINIGANG

1\2 k. beef with bones, cut into pieces 1/2 k. pork cut into pieces 3 big tomatoes, quartered 1 big onion, sliced 6 pcs, native gabi (taro roots), cut into halves 4 pcs. long sili (green pepper) 2 c. sitao 2 radish, cut crosswise, green tamarind fruit, patis to taste

Simmer beef, pork in enough water. Add tomatoes. onion, tamarind, gabi. More water maybe added if the meat is tough. Add the rest of the ingredients and season with patis.

*SWEET AND SOUR SPARE RIBS

1 red hot pepper, diced 2 c. oil 1 k. spareribs 2 cloves garlic, pounded 2 small green peppers, diced 1/2 teaspoon salt 1 c. pineapple chunks 2 tbsps. brown sugar 3tbsps. vinegar 2 tbsps. soy sauce 1/2 c. pineapple juice 1 tbsp. cornstarch 1/2 tsp. salt 1/3 c. cornstarch

Cut each spareribs into 1 1/2 inch. pieces. Place in a pan, cover and cook until tender. drain with appear towel. Mix salt and cornstarch. Coat spareribs with cornstarch mixture. Heat oil, deep fry spareribs until golden brown, arrange on platter. Leave oil pan, add garlic brown. Add red hot pepper, green peppers, stir - fry 1 min. add salt. add pineapple chunks, mix well, and place around spareribs. mix sugar, vinegar, soy sauce, pineapple juice, and cornstarch. Stir over heat until thickened. Pour over spareribs and serve.

*CHICKEN TINOLA

1 k. chicken, cut into serving pieces 2 c. green papaya, cut into desired pieces 2 c. cili leaves (pepper leaves) 4 segments garlic, pounded 1 onion, sliced 1 tsp. pounded garlic 1tsp. ginger, cut into strips patis or salt to taste vetsin, oil for frying

Fry garlic and ginger until golden brown in cooking oil. Add onion. Drop in chicken and season with patis. Cover and simmer for 10 minutes. Add water and simmer until chicken is tender. Add papaya and cook until half done. Season well. Add sili leaves. Serve hot. 6 servings

*PINAKBET

1/2 k. pork, sliced 1/2 k. medium - sized, ampalaya, sliced 1/2 k. medium - sized eggplant 4 eggs, slightly beaten (talong), sliced 1 c. chopped tomatoes 1/2 c. chopped onion 1 tsp. pounded garlic 1/4 -1/2 c. bagoong alamang oil for frying

Boil eggplant and amagoso in enoughwater until half done. Drain and set aside. Saute garlic, onion and tomatoes in oil until tender. Add the pork and cook till pork is tender. Add bagoong alamang, eggplant, ampalaya. Cook for a few minutes. Cook until sauce is of desired consistency. Gradually add beaten eggs. Season well. 6 servings

*CALLOS

1 k. ox leg(pata ng baka) 1 k. tripe (goto) 1 tbsp. garlic, minced 3 pcs. sliced Chorizo Filipino 1 big onion, chopped 1/4 k. carrots, sliced and cooked 1/4 c. pimiento, cut into strips 1 c. garbanzos, cooked 1 c. Tomato Sauce 2 tsps. cooking wine 2 tsps. Worcestershire Sauce 1/2 c. green olives 1/2 c. grated Che - Vital Cheese 1/2 c broth, salt and pepper to taste corn oil.

Clean ox leg and tripe very well. Boil with enough water and little salt. Cover and simmer until tender.. Rmove bones of ox leg and cut into thin strips together with goto. Saute garlic onion and chorizo in oil. Add tomato sauce. Worcestershire Sauce and wine. Cook for 5 mintues. Add broth and simmer foa s few minutes. Add the rest of the ingredients. Season well. 6 to 8 servings

*POCHERO

1 k. beef, cut into serving pieces 1 pc. Chorizo Filipino, sliced 1/2 c. garbanzos (chick peas), cooked 1 slice Ham bones 1 medium potatoes, halves 1 c. sliced cabbage 1 c. sliced pechay 1 c. string beans, cut into two-inch lengths 2 bananas (saba variety), fried 1 big onion, sliced 2 big tomatoes, sliced 1 tbsp. garlic pounded salt, and peeper to taste oil for frying beef broth

Simmer beef and ham bones in enough water until tender. Set aside. Saute garlic, tomatoes, onion and chorizo in oil. Add beef broth and vegetables. Cook until half done.. Add garbanzos and the cooked beef. Season well.. 6 servings.

*CALDERETA

1 kl. pierna corta (beef round) 1/2 c. vinegar 4 cloves garlic, crushed 1 onion, sliced 1 can Liver Spread (85 gms) 1 can tomato sauce (8 oz) 2 sweet red and green peeper, sliced 2 pcs. laurel hot sauce, pepper corn, crushed, hot water

Marinate beef in a mixture of vinegar, peppercorn, salt, and garlic for 1 hour... Fry beef pieces in oil.. Add onion, tomato sauce, and hot water... Add the green and red pepper, laurel, hot sauce... Cover and simmer until meat is tender... Blend in liver spread.. Continue cooking for 5 minutes.... 5-8 servings..

*CHILI CON CARNE

1/2 k. ground beef 1 onion, chopped 1 sweet green pepper, diced 1 can Tomato Sauce 1 bay leaf 1 tbsp. Chili Powder 1 big can pork and Beans salt and pepper to taste

Cook ground beef in pan (no fat added).. Add onion and green pepper.. Cooked until tender.. Add bay leaf, tomato sauce, chili powder, and seasonings.. Simmer for a few minutes.. Add pork and beans, mix well and cooked for 5 minutes... 4 to 8 servings...

*EMBUTIDO

1/2 k. ground pork 1 big sweet red pepper, chopped 1/2 k. Hotdog, chopped 1/2 c. greated Che-vital Cheese 1 onion, chopped 2 hard-boiled eggs 1/2 c. flour 2 eggs 1/2 c. whole pickles 1/2 c. chopped Chorizo Filipino salt and pepper to taste Catsup

Mix all the ingredients together.. Season well.. Add raw eggs and mix thoroughly.. Take a piece of clean cloth and sprad the mixture.. Arrange pickles, hard-boiled eggs and hot dog on pork mixture.. Roll and wrap.. Tie both ends and sew up oopening.. Cover with broth and simmer until done.. Cool.. Unwrap and slice... Serve with catsup... 6 servings

*MORCON

1/2 k. beef, thinly sliced 4 big calamansi 1 sliced Ham, sliced into 1 can Chorizo de Bilbao, cut into 2 strips 2 slices pork fat, stripped 4 pcs. sweet Pickles, halved 1 can tomato sauce (8 oz) 1 onions chopped 2 eggs, boiled, halved bay leaf, soy sauce, garlic grounded, salt to taste, catsup

marinate beef in calamansi juice, soy sauce, garlic, and pepper for 15 min. Spread beef, arrange ham, chorizo, pork fat, pickles and eggs in rows.. Roll an dtie with string.. fry until light brown.. Add water, bayleaf, onion, tomato sauce, salt and pepper.. Simmer until tender.. Untie roll.. Slice and serve with banana catsup..

*CHINESE PANCIT CANTON

1 pkg. pancit canton (dried Chinese noodles) 4 slices Chinese style ham, cut into strips 2 c. cabbage, cut into strips 2 c. chicken meat, boiled andd cut into strips 1/2 k. shrimps, shelled 1 c. chicharo (sweet peas), cut into 1/2 inch lenghts 2 c. chiken broth 3 tbsps.cornstarch dissolved into1/4 c. chicken broth 1 onion, chopped 6 segments garlic, pounded 1 carrot cut into strips 2 tbsp. soy sauce salt and pepper to taste, oil for frying

Saute garlic and onion in oil.. Add ham, chicken, and shrimps and cook until tender.. Add broth and seasonings.. Bring to a boil.. Add all vegetables.. Thicken with cornstarch mixture.. Add pancit canton and mix thoroughly.. Continue cooking for 10 minutes.. Serve hot.. 6 to 8 servings

*AMPALAYA CON CARNE

1/2 k. ampalaya, sliced crosswise 1/2 k. beef, cut into strips 1 onion, sliced 1/2 c. sliced tomatoes 1 1/2 c. beef broth 3 tsps. soy souce 1 tsps. WorcerstershireSauce 2 tbsps. flour salt and pepper to taste cooking oil.

Slice ampalaya and cook salted water until half done.. Set aside.. Cook beef in seasoned water until tender.. Drain.. Saute garlic, tomatoe and onion in cooking oil.. Add flour and blend well.. Then add beef broth and continue cooking until it thickens... Add ampalaya and cooked beef.. Season well... 4 Servings

*PORK & CHICKEN VEGETABLES

2 heads cauliflower, separate into flowerets 1 small cabbage, sliced 1/2 c. kinchay, cut into one-half inch lengths 1/2 k. chicharo (sweet pea) 1 c. patola (sponge gourd) 1/4 k. pork cut into cubes 1/4 k. chicken meat, cut into cubes 1 onion, sliced 2 tbsps. garlic , pounded 1 c. chicken broth 2 tbsps. cornstarch dissolved in 1/2 c. broth salt and pepper to taste, oil for frying

In a frying pan, saute onion and garlic in oil until half done.. Add pork, chicken and cook until tender.. Add chicken broth.. Thicken with cornstarch mixture... Season well and add the rest of the ingredients.. Cook until vegetables are half done.. 6 servings FRIED LUMPIA VEGETABLE

1/4 k. pork, diced 1/4 k. shrimps, shelled and diced 1 tbsp. pounded garlic 1/2 c. shrimp juice /2 k. mongo sprouts (toge) 2 tsps. vetsin 5 bean cakes (tokwa), diced and fired 1 onion, sliced 2 tomatoes, sliced lumpia wrapper salt and pepper to taste vinegar

Saute garlic, onion, and tomatoes until tender. Add pork. shrimps juice, and little salt. Cover and simmer until pork is tender. Add shrimps, tokwa and toge. Season well. Wrap in lumpia wrappers. Fold two ends well. Fry until golden brown. Serve with vinega, spiced with garlic, pepper, and salt. 10 servings

*LUMPIANG SARIWA WITH UBOD

1/4 k. pork, boiled ans sliced into strips 1/2 c. sliced tomatoes 1 big onion, sliced 1/2 k. ubod (heart of palm) in thin strips 1/4 k. snap beans (habitsuelas) cut in diagonal strips 1 tbsp. crushed garlic 1/2 c. diced Sweet Ham, cut into small pieces 1/2 k. sliced shrimps 1 c. cooked garbanos (thick peas) 1 carrot, diced 2 tsps. vetsin salr and pepper to taste , letttuce leaves and oil for frying

Brown garlic in oil. Add tomatoes and onion. Add pork, ham and shrimps. Add the rest of the ingredient except lettuce leaves. Cover and cook vegetable until half done. Season well. Drain and cool. Wrap mixture in homemade wrapper lined with letuce leaves and serve with lumpia sauce. 12 serving

*HOME MADE LUMPIA WRAPPER

1 medium - sized egg 1/2 c. water 5 tbsps. cornstarch dash of salt

dissolve cornstarch in water and set aside. Beat eggwhite until fronthy. Then add eggyolk and beat slightly. Mix cornstarch mixture, beateb egg and salt. Brush frying pann with oil and heat. Put 6 tablespoons of mixture in pan and spread evenly. Slip off warpper when done.

*LUMPIA SAUCE

1 c. pork broth or water 1 tbsp. soy sauce 1 tbsp. brown sugar 5 tsps. cornstarch 1 tbsp. garlic, pounded 1/2 c. toasted peanut, pounded, salt to taste

Combine the first 4 ingredients. Continue cooking until sauce thickens, stirring constantly. Add pounded garlic and peanuts. Season with little salt if desired. Serve hot.