Cocido 1.

In a casserole, cook beef kenchi, salted pork and bulalo in 1 liter of

water.
2. Take out the skim before the water boils.
Ingredients:
3. Cook until beef is tender.
4. Add chorizo bilbao, chickpeas or white beans and simmer until
-kilo beef kenchi (cut into 1 chunk cubes) tender.
2 pieces chorizo bilbao 5. Add in the camote and bananas.
2 slices of salted pork (cubed) 6. When banana and camote are almost cooked, add in cabbage and
2 pieces bulalo lastly pechay.
Chickpeas or white beans (soaked overnight) 7. Cook until vegetables are done but not soggy.
1-cup cabbage (sliced) 8. Season with salt and pepper.
1-cup pechay (sliced)
1-cup camote (peeled and qurtered) Tomato Sauce
3 pieces saba bananas (cut into 4 each)
1. Saute garlic, onions and tomatoes.
pinch of salt and pepper
2. Simmer until tomatoes are soft.
3. Season to taste.
Tomato sauce: 4. Add a little broth to keep sauce from drying.
5. Bring to a boil for awhile.
6 medium ripe tomatoes (seeded and finely chopped)
1 head of garlic (minced) Eggplant sauce
1 red onion (minced)
1. Add the peeled eggplant into the casserole.
Eggplant sauce: 2. When eggplant is tender, take it out and mash it with a fork.
3. Add minced garlic and vinegar.
3 big eggplants (peeled just before using) 4. Season with salt, pepper and sugar.
1 head of garlic (minced) 5. Serve dish separately. In a large bowl, arrange beef and the rest of
the meat and vegetables. In a large soup bowl, serve soup. And in
1 teaspoon black pepper (freshly grounded)
smaller bowls, the tomato sauce and the eggplant sauce.
-teaspoon salt
6. Serve hot.
-teaspoon sugar

Procedure:

Dinengdeng
Ingredients:
2 pieces bangus (halved and grilled)
1 bundle string beans (cut into 2")
2 cups squash (peeled and cubed)
6 pieces okra (halved)
1 big ampalaya (cut into 6 parts)
2 cups water
3 tablespoons bagoong isda
Procedure:
1. In a pot, pour in water and bagoong.
2. Strain mixture and bring back to heat.
3. Add in the bangus and vegetables.
4. Cover and cook well.
5. Serve hot.
Ginataang Langka
Ingredients:
1/2 kilo langka meat (raw, washed and cleaned)
3 pieces laurel leaves
1 tablespoon leeks (chopped)
1 small red onion (diced)
1/2 cup dried fish (flaked)
2 cups coconut milk (1st extraction)
1 cup coconut milk (2nd extraction)
Pinch of salt and pepper
Procedure:
1. In a deep casserole, boil langka meat until tender.
2. In another casserole, saute onion, leeks, laurel leaves and
dried fish.
3. Add in langka and pour in coconut milk (1st extraction).
4. Bring up to a boil for 5 minutes.
5. Lower heat and simmer for another 5 minutes.
6. Season with salt and pepper.
7. When cooked, pour in coconut cream of 2nd extraction
and cook for 3 minutes.
8. Serve hot with steamed rice.