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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)
Lauot-lauot Ingredients: 1 beef cube dissolved in 1 cup gata or second extractino (coconut milk) 2 cups squash, cubed 2 cups patola, sliced 1 small bundle kangkong, leaves and upper tender stems only. 4 pcs okra, sliced 1″ long 1 small bundle (read full article)
.4 tbsps cooking oil 2 tbsps garlic, crushed 4 tbsps onion, sliced 6 cups kangkong stems, cut into 3″ long 1/2 cup tomatoes, sliced 1 cup vinegar 1 1/2 cups water 6 tbsps bagoong alamang Apan-apan Procedures: 1. Mix vinegar and water and heat (read full article)
Lagat na Puso Ingredients: 2 pcs banana heart (Butuan variety), sliced 2 tbsps salt (for rubbing) 100 grams pork liempo, sliced thinly 3 tbsps cooking oil 2 cloves garlic, minced 1 onion, minced 1 onion, minced 100 grams shrimps, shelled and deveine (read full article)
Pako Salad Ingredients: 6 cups pako leaves Dressing: 1/3 cup vinegar 1/3 cup sugar 1 tsp salt 4 tsps onion Tagalog 6 medium-sized tomatoes, sliced Pako Salad Procedures: 1. Blanch pako leaves. 2. Mix ingredients for dressing except tomatoes and onio (read full article)
Tinimtim Ingredients: 3 cups water 6 cups saluyot leaves 2 tbsps calamansi juice 1/2 cup tomatoes, sliced round 1 medium onion, sliced crosswise Tinimtim Procedure: 1. Boil water in a saucepan. 2. Add saluyot leaves and cook for 5 minutes. Drain an (read full article)
Kamaniang Ingredients: 2 tbsps cooking oil 1 tsp garlic, sliced 2 tbsps onion, sliced 1/2 cup tomatoes, sliced 1/2 cup shrimps, shelled 1 1/2 cups shrimp juice 1/4 tsp salt 1/4 tsp ground black pepper 2 cups squash 1 cup string beans, cut into 2R (read full article)
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