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Inun-unan Ingredients: 1/2 kg. may-maya, cleaned 1 cup vinegar 3 medium tomatoes, sliced 2 pcs siling haba (finger chilies) 1 beef cube, dissolved in 1/2 cup water 4 cloves garlic, pounded 2/3 cup kakang gata or first extraction (coconut milk) Inun- (read full article)
Bulalo Cebuano Ingredients: 1 pc. bulalo with some meat and bone marrow 2 beef cubes, dissolved in 6 cups water 1 thumb-size ginger, sliced 1 medium-onion, quartered 2 corns on the cob, cut into 2″ long 1/4 kilo fresh bamboo shoot (optional) 1 (read full article)
For wrapper: 2 tbsps cooking oil 3 cups unsifted all-purpose flour 6 eggs 1/2 tsp salt 5 cups water For filling: 3 tbsps cooking oil 4 cloves garlic, minced 1 small onion, minced 100 grams pork casim, cut 1/2 inch cubes 1/4 kilo shrimps, shelled and (read full article)
Sylvannas Ingredients: 1 250ml NESTLÉ All Purpose Cream, chilled 1 cup butter, slightly softened ¾ cup powdered sugar 1 cup chopped cashew nuts, roasted 24 pieces otap (local flaky cookie) Sylvannas Cooking Instructions: 1. In a bowl, whip cream (read full article)
Papis Ingredients: 1/2 kilo beef tendons (litid) 1/2 kilo lean beef, sliced pepper to taste 2 small onions chopped 1 big can of pork and beans cooking oil Papis Procedures: 1. Heat oil in a pan. Saute onions. 2. Add the beef tendons and lean beef. A (read full article)
Baka Tapa Ingredients: 1/2 k. beef 1 head garlic 2 pieces bay leaves 1 tbsp. peppercorns 1 tbsp. brown sugar 1/2 cup vinegar 1/2 cup soy sauce salt to taste white pepper to taste Baka Tapa Procedures: 1. Slice the beef into 1/4-inch thick slices. 2. (read full article)
Humba Pampango Ingredients: 2 tbsps. cooking oil 4 pcs. smoked bacon, sliced 1 head garlic, chopped 2 tbsps. paprika 1 kilo lean pork, cubed 4 cups water 2 tomatoes, chopped 1 green bell pepper, sliced 2 cups sliced potatoes 2 pcs. chili pepper, s (read full article)
Adobong Tarlac Ingredients: 1 kilo pork (pigue) 1 kilo chicken 1/2 liter pineapple juice 1 cup soy sauce 1 cup white vinegar 2 tbsps. black pepper 1 cup sliced pineapple 1 head garlic, chopped 3 onions, chopped 1/2 cup cooking oil 1 laurel leaf Adob (read full article)
Bisukol Ana Balangak Ingredients: 1 kilo kuhol (snails), washed and cleaned 2 bundles kangkong, leaves separated and stalks sliced into 3-inch lengths 1/2 cup fish bagoong (fermented fish), strained to remove impurities and mixed with 1 1/2 cups ric (read full article)
Ingredients: ½ kilo pili nut 1 kg. chocolate premium Procedure: 1. Toast the pili nut in an oven at low temperature. 2. Cool and set aside. 3. Melt the chocolate bar in a double boiler. 4. Distribute the nuts in moulders. 5. Pour the melted chocol (read full article)
Ingredients: 1 ½ lbs free-range chicken, cut in 8 portions 2 stalk lemongrass, pounded 2 tbsp oil 2 tbsp ginger root, julienned 1 pc medium red onion, sliced 3 cloves garlic, minced ¼ cup white vinegar salt freshly ground black pepper 800 ml thick (read full article)
Kinunot na Pagi Ingredients: 1 kilo stingray/pagi 1 pc onion 1 stalk celery 1 pc bay leaf 1 tsp black peppercorns 3 tsp olive oil 125 gms onion ,chopped 1 tbsp garlic, minced 1 tbsp ginger, chopped 1 tbsp chili pepper, chopped 1 pack 7 gms Aji-Gini (read full article)
Pili Brittle Ingredients: 1 cup pilinut 1 tsp. baking soda 1 tsp. margarine 8 tbsp. sugar 4 tspb. Water 4 tbsp. corn syrup Pili Brittle Procedures: 1. Dry pilinut under the sun or in a mechanical dryer. Cool and remove see (read full article)
Tasty flesh formed inside a tough shell. If you think you had enough of the regular seafood menu,comb the city market and score on this salty delight. Don’t let its coarse-looking shell and small size fool you; this tiny seafood delight is (read full article)
Sautéed Oyster Ingredients: 1 cup unshelled oysters garlic 1 onion 2 – 3 medium sized tomatoes salt vetsin 1 green pepper. Sautéed Oyster Procedures: 1. Sautee garlic, onion and tomatoes. 2. Then, add the oysters. 3. Season with salt and vets (read full article)
Kilawing Talaba Ingredients: 1 cup unshelled oysters salt vetsin ground black pepper long green pepper (sliced) 1 large onion (sliced) Kilawing Talaba Procedures: 1.Boil 1 cup of water. 2. Pour it over the unshelled oysters. Drain. 3. Season oyste (read full article)
Ingenious native delicacy steamed in bamboo. Infused with the richness of coconut extract and heated evenly, the glutinous rive turns into a treat that oozes delectability and leaves you full and satisfied. The use of bamboo tubes adds to this de (read full article)
Glutinous rice dipped in sugarcane juice wrapped in coco leaves. It’s a sticky, tasty treat often brought home by mothers after a tiring market day, and a delicacy usually shared by the family after attending mass on Sunday. Basic ingredients: (read full article)
Longganisa Ingredients: ¾ k ground lean pork ¼ k pork fat 4 tbsp. sugar 2tbsp. coarse salt 2 tsp. ground black pepper 2 tbsp. vinegar ¼ tsp. salitre ½ tbsp. soy sauce 2 tsp. garlic (chopped) 1 tbsp. rum atsuete or food coloring Pork casings Lo (read full article)
A delicacy prepared from glutinous rice cooked with either salt or sugar and with or without coconut milk, usually wrapped in buri, coconut or banana leaves and then, boiled or steamed. An ideal food for long trips and picnics. Suman in Buri Leaves (read full article)
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