8-10 cups water
1 large green mango, peeled and sliced thinly
2 native tomatoes, quartered
1 large onion, quartered
1 radish, peeled and sliced into rounds
1 bundle yard-long beans (sitaw), cut into 2-inch lengths
2 okra, sliced diagonally in half
1 large whole bangus, scaled, gutted, and sliced into 3 to 4 pieces
salt or patis (fish sauce) to taste
1 bundle water spinach (kangkong)
- Place water in a pot and bring to a boil. Add green mangoes; continue to boil for another 5 to 10 minutes.
- Add tomatoes, onions, radishes, beans, and okra. Simmer for about 2 minutes.
- Add fish and continue simmering until cooked through. Season to taste with salt or patis.
- Right before removing from heat, add kangkong and cover the pot. Transfer to a serving bowl and serve hot.
2 tablespoons vegetable oil
4 cloves garlic, crushed
1 small red onion, chopped
5 cups leftover cooked rice at room temperature
1/4 cup bagoong
2 ripe mango, julienned, about 1/4 cup
1 medium carrot, julienned, about 1/4 cup
2 medium tomatoes, coarsely chopped
5 eggs, fried
1 tablespoon coriander leaves, freshly chopped
1 tablespoon salt
- Heat oil in a wok or large heavy skillet over high heat. Add garlic and stir fry until it starts to brown.
- Add onions and stir fry until soft and fragrant. Add bagoong and stir fry for a minute.
- Mash the rice gently with clean hands, breaking apart clumps of rice.
- Pour rice into the hot wok and stir well, again breaking apart clumps of rice with a spatula. Stir until well combined.
- Stir fry until grains are separated and dressed in bagoong. Season with salt to taste.
- Divide into five bowls. Garnish with mango and carrots, and tomatoes. Serve with fried eggs.
250 grams pork belly
¼ cup soy sauce
1/2 tsp ground black pepper
1 tsp salt
4 cloves garlic, crushed
- Combine pork belly with the soy sauce, salt, ground black pepper, garlic and mix well. Marinade the pork belly for at least 1 hour.
- In a bowl, pour the pork belly marinade and cooking oil. Stir well. (This will be the basting sauce)
- Grill the pork belly while basting the top part of the pork after flipping it over.
- Serve with spiced vinegar.
1 pc onion
1 tablespoon soy sauce
50 ml vinegar
salt and pepper to taste
- Mix ingredients and serve as a dip
4 chicken breasts fillet
4 tbsp allspice
4 tbsp curry powder
2 cloves garlic
pinch of salt
pinch of black pepper
10 tbsp mango chutney
610 ml chicken stock
2 sweet potato
2 cups sugar
1 cup white vinegar
6 cups mangoes
1 medium onion, chopped
1/4 cup ginger
1 tbsp prepared mustard
1/4 tsp red chilli pepper flakes
- Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
- Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
- Pour into clean bowl. Heat some oil in a pan saute garlic and the chicken until it is golden brown and remove from the pan.
- Dice the onions, carrot and potato and add to the pan, along with another clove of garlic. Leave them to sweat for a few minutes and add the curry powder and mango chutney.
- Once the vegetables have softened, return the chicken to the pan and add the chicken stock.
- Reduce the mixture until you have the desired consistency and remove from the heat.
- Peel and slice the sweet potato, coat in oil and heat on a griddle pan for 10-12 minutes.
- Remove from the heat and sprinkle the remaining tablespoon of allspice.
- Serve with rice.
1 pack Graham crackers
2 packs of 250 ml all-purpose cream or heavy cream (approximately 2 cups)
1 small can condensed milk (about 3/4 cup)
3-4 ripe mangoes
- Combine the all-purpose cream and condensed milk, and chill it in the fridge for at least 30 minutes, or you can leave it overnight in the fridge overnight. (It’s chilled so when you layer it later with the graham, the crackers wont float)
- Slice mangoes into thin wedges and set it aside.
- Use whatever container/bowl you prefer, either plastic, glass, or aluminum as long as it has a flat bottom.
- Lay a layer of graham crackers at the bottom. Pour a layer of the chilled cream you prepared earlier.
- Lay a layer of the mangoes. Repeat the layering, ending with the cream on the top.
- Top with mango slices or design the top layer to however you want.
- Store in refrigerator and chill it overnight. Some preferred the mango float to be frozen so it will be your choice. Serve it cold or serve it with a scoop of vanilla ice cream on top.
½ k. unripe langka (jackfruit) sliced
1 small onion, sliced
5 medium size tomatoes sliced
1 thumb size ginger, sliced into strips
7tbsps. Calamansi juice
2 tbsps. Sugar
2 cups coconut cream (first extract or kakang gata)
1 bird eye chilli, sliced spring onion chopped for garnish water for boiling
- Boil the jackfruit in water with salt until cooked
- Drain and combine with onion tomatoes and ginger. Allow to chill
- When sufficiently chilled, place in a bowl and combine with rest of the ingredients.
- Toss garnish with spring onions and serve immediately.
¼ k. guso (seaweed)
1 cup vinegar
2 small onion sliced
3 pcs. tomatoes chopped
1 thumb size ginger sliced
2 tbsps. Patis (fish sauce)
1 green mango shredded
guinamos (shrimp paste)
2 calamansi juice only
- Clean the guso thoroughly in running water.
- Blanch the guso in hot water. Remove and allow to drain.
- In a bowl, mix with all the other ingredients and toss.
1 cup crabmeat
2 cups ubod (coconut pith) julienned
1 cup carrots, julienned
1 small onion, chopped
1 head garlic, minced
1 cup brown sugar
Soy sauce or fish sauce to taste
- Heat oil in a pan and saut’e the onion and garlic
- Add the crabmeat
- Add the ubod and carrots and aloe to simmer. Mix
- Add the brown sugar and mix some more.
- Season with soy sauce or fish sauce . Mix Serve immediately.