PANCIT CABAGAN RECIPE

Ingredients

8 pieces boiled quail eggs

lb. cooked Lechon Carajay, chopped

1 lb. fresh Miki noodles

1 medium carrot, julienned

1 small bell pepper, cut into thin strips

cup chopped parsley

lb. pork shoulder, sliced in small pieces

lb. Igado (optional)

head cabbage, chopped

5 cloves garlic, crushed

3 cups beef broth

cup soy sauce

2 teaspoons fish sauce (patis)

3 tablespoons Cooking oil

3 tablespoons chopped scallions

 ground black pepper to taste
Instructions

1. Heat the oil in a wok or pan.

2. Saute the garlic until it starts to turn light brown.

3. Add the pork slices. Stir-fry until for 2 minutes or until it starts to turn brown.

4. Pour-in the soy sauce, fish sauce, and 3 cups beef broth. Let boil. Cover and cook in low heat for
12 minutes or until the pork becomes tender.

5. Add the miki noodles. Toss. Cook for 2 minutes.

6. Add the carrot, parsley, bell pepper, and cabbage. Continue to cook for 5 minutes. You can add
more beef broth if needed.

7. Sprinkle some ground black pepper. Toss.

8. Put the boiled quail eggs in the wok and top with lechon carajay and igado.

9. Transfer to a serving plate. Serve.

10. Share and enjoy!

IGADO RECIPE

Ingredients

2 lbs. pork tenderloin, sliced into 2 inch strips

lb pig's liver

lb pig's kidney
 1 cups green pea

1 medium-sized carrot, cut into strips

1 tablespoon garlic, minced

1 medium-sized onion, diced

1 large red bell pepper, cut into strips

3 pieces dried bay leaves

6 tablespoons soy sauce

5 tablespoons vinegar

1 cup water

2 tablespoons cooking oil

Salt and pepper to taste

Instructions

1. Heat the cooking pot and pour-in the cooking oil.

2. When the oil is hot enough, saut the garlic and onions.

3. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown.

4. Pour-in the soy sauce and water then simmer until the pork is tender.

5. Add the pigs kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.

6. Add the pigs liver and vinegar then simmer for another 10 minutes.

7. Put-in the carrots and simmer for 3 minutes.

8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate
to thicken the remaining sauce.

9. Transfer to a serving plate then serve.

10. Share and Enjoy!

 BOLA BOLA RECIPE

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INGREDIENTS

1 pound Ground Beef

1 pound Ground Pork

1 medium Onion, chopped finely

2 cloves Garlic, minced finely

1/2 cup dry breadcrumbs or 1 cup fresh breadcrumbs

1 large Egg, beaten

1 tablespoon Salt

1 teaspoon Pepper

Oil for Frying

PREPARATION TIME : 10 minutes

 COOKING TIME :20 minutes

1 Mix all the ingredients together, except for the cooking oil.

2 Portion into small balls, about 1/8 cup size balls. Use a small ice cream scooper to get even sizes.

3 Lightly roll into balls without packing tightly to keep it from getting dense and dry inside once cooked.

4 Heat up the oil in the pan and fry in batches. Do not overcrowd the pan and handle as minimally as
possible to keep it from losing shape or falling apart.

5 Once golden brown, set on a paper towel to drain excess oil.

PAKBET RECIPE

Ingredients

4 pcs round eggplant, cut in half

2 pcs small bitter melon (ampalaya), quartered

bundle string beans, cut into 2 inch length

1 small sweet potato (kamote), quartered

8 pcs small okra

2 thumbs ginger, thinly sliced

1 large tomato, cubed

1 large onion, cubed

1 cup water

1 lb bagnet or lechon kawali

 cup Anchovy sauce (bagoong isda)
Instructions

1. In a large pan, place water let boil

2. Put in the anchovy sauce and wait for the mixture to boil once more

3. Add-in the vegetables starting with the ginger, then the sweet potatoes, okra, bitter melon,
eggplant, string beans, tomato, and onion and simmer for 15 minutes

4. Add the bagnet or lechon kawali (cooking procedure available in the recipe section) and simmer for
5 minutes

5. Serve hot. Share and Enjoy!

CHICKEN TINOLA RECIPE

Ingredients

1 whole chicken, cut into serving pieces

36 ounces rice washing

pc small green papaya, cut into wedges

 1 tbsp garlic, minced

1 medium sized onion, chopped

1 thumb ginger, cut into strips

2 tbsp fish sauce

Hot pepper leaves

Instructions

1. Saut the garlic, onion, and ginger

2. Put-in the chicken and cook until color turns light brown

3. Add the fish sauce and mix well

4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.

5. Add the green papaya wedges and simmer for 5 minutes

6. Add the hot pepper leaves

7. Add salt and pepper to taste

8. Serve hot. Share and enjoy!

BIBINGKA RECIPE
 Ingredients

1 cup rice flour

teaspoon salt

2 teaspoon baking powder

3 tablespoons butter

1 cup granulated sugar

1 cup coconut milk

cup fresh milk

1 piece salted duck egg, sliced

cup grated cheese

3 pieces raw eggs

Pre-cut banana leaf

Instructions

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine rice flour, baking powder, and salt then mix well. Set aside.

3. Cream butter then gradually put-in sugar while whisking.

4. Add the eggs then whisk until every ingredient is well incorporated.

5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.

6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
 7. Arrange the pre-cut banana leaf on a cake pan or baking pan.

8. Pour the mixture on the pan.

9. Bake for 15 minutes.

10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).

11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.

12. Remove from the oven and let cool.

13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.

14. Serve. Share and enjoy!

PUTO RECIPE

Ingredients

1 cup all-purpose flour

cup granulated white sugar

3 teaspoons baking powder

1 cup fresh milk

teaspoon vanilla extract

 cup shredded sharp cheddar cheese

5 cups water (for steaming)

Instructions

1. Pour the water into a steamer or cooking pot. Let boil.

2. Sift flour, sugar, and baking powder. Combine in a bowl. Mix well.

3. Gradually add the milk while stirring. Continue to stir until the texture of the mixture becomes
smooth.

4. Stir-in the vanilla extract and half of the cheese.

5. Pour the mixture into small to medium sized molds. Arrange in a steamer. Cover and steam for 25
minutes. Top each puto with the remaining cheese. Steam for 5 minutes more.

6. Take the steamed cheese puto out of the steamer. Let it cool down.

7. Gently remove the puto from the mold with the help of a spatula.

8. Arrange in serving plate. Serve.

9. Share and enjoy!

INATATA RECIPE
 Ingredients

2 cups glutinous rice (aka sticky rice or malagkit)

1 cups water

2 cups brown sugar

4 cups coconut milk

tsp salt

Instructions

1. Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally
combined lesser amount of water than the usual so that the rice will not be fully cooked)

2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot
and cook in low heat until the texture becomes thick. Stir constantly.

3. Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in
the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but
do not overcook).

4. Scoop the cooked biko and place it in a serving plate then flatten the surface.

5. Share and Enjoy!

 BUKO SHAKE

INGREDIENTS:

1 cup coconut meat, scrape from the husk

1 cup coconut water
1/2 cup evaporated milk
3 tablespoons brown sugar
cube ice

PROCEDURES:

1. In a blender, process coconut meat, coconut water, milk and sugar until blended.
2. Add some ice and blend until smooth then pour into glasses then served cold.
 TSOKOLATE

INGREDIENTS

4 cups milk

1 (7 ounces) roll tablea cacao

2 tablespoons peanut butter

INSTRUCTIONS

In a pot over medium heat, heat milk just until bubbles begin to form around the edge and steam begins to
rise from the milk. Stir regularly to prevent film layer from forming.

Add the tablea and continue to cook, stirring regularly, until completely dissolved. Add peanut butter and stir
until dissolved. If using sugar, add at this point.

Transfer into a serving pot. Twirl batidor in chocolate mixture for about 2 to 3 minute or until frothy. If using
a mechanical frother, insert frother whisk into serving pot and holding at a slight angle, turn on and move up
and down for about 30 to 40 seconds or until frothy. Serve hot.