Menudo Ingredients:

 1/2 kilo pork (cut into small chunks)

 1/4 kilo pork liver (cut into small cubes)
 5 pieces chorizo Bilbao (also cut in small pieces)
 4 potatoes (peeled, cut in small cubes, fried)
 1 green and 1 red bell pepper (diced)
 1 cup chickpeas
 1/4 cup raisins
 1/2 teaspoon paprika
 1 cup pork or chicken stock
 2 teaspoons of patis (fish sauce)
 3 tablespoons oil
 1 tablespoon atsuete oil (optional)
 3 tomatoes (diced)
 1 small head of garlic (minced)
 1 medium size onion (diced)
Menudo Cooking Instructions:
 In a pan or wok, heat cooking oil and atsuete oil.
 Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell
pepper, paprika, patis and the stock.
 Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
 Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
 Salt and pepper to taste.
 Serve hot with white rice.

Chicken Afritada Ingredients:

 1 kilo chicken, cut into pieces
 5 pieces potatoes, peeled and halved
 1 red onion, diced
 1 head garlic, minced
 1 green bell pepper, sliced into strips
 1 red bell pepper, sliced into strips
 2 cups pork or chicken stock (broth)
 1 cup tomato sauce
 2 tablespoons of patis (fish sauce)
 3 tablespoons of cooking oil
Chicken Afritada Cooking Instructions:
 In a cooking pot or wok, heat oil.
 Sauté garlic and onions.
 Add chicken and slightly brown.
 Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20
minutes or until the chicken is almost cooked.
 Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
 Add the green and red bell peppers, simmer for an additional minute or two.
 Salt and pepper to taste
 Serve this chicken recipe hot with steamed rice.

Bicol Express Ingredients:
 1/4 kilo pork, thinly sliced
 1 cup Baguio beans
 3 cups long chili or jalapeno peppers
 1 onion, minced
 1 head of garlic, minced
 1 cup coconut milk
 1 cup coconut cream
 2 tablespoons of cooking oil
 Salt to taste
Bicol Express Cooking Instructions:
 In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
 In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
 In another pan, sauté minced garlic and onion.
 Add to the sauté the browned pork.
 Then add the coconut milk, bring to a boil and simmer for 10 minutes.
 Add the chili peppers, Baguio beans and cook until dish gets a little dry.
 Add the coconut cream and simmer until the sauce thickens.
 Salt to taste.

Chicken Teriyaki Ingredients:

 1 kilo chicken, cut into pieces
 6 tablespoons of soy sauce
 4 tbsp of vinegar
 2 tbsp of salt
 1 tbsp pepper
  2 tbsp of sugar
 2 tbsp of cooking oil
 6 tbsp of teriyaki sauce
 1-2 tbsp of sesame seeds
Cooking Instructions:
 In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar
 Marinate for at least 30 minutes
 In a wok or pan, boil the mixture and let simmer until chicken is tender and the
sauce thickens
 Add cooking oil and teriyaki sauce
 Let simmer for another 5 minutes
 Garnish with sesame seeds
 Serve hot with steamed rice