LOTIK Kalabasa 1 lubi (gata) Baboy/Pasayan 1tsp. Ginamos 1knorr cube shrimp Luy-a, ahos, sibuyas 1.

Slice Kalabasa into thin pieces 2. Gisa ahos, sibuyas, baboy, ginamos, knorr cube 3. add kalabasa, add a little water 4. mash kalabasa 5. add gata PAKSIW Baboy Ahos, sibuyas, luy-a, peppercorns, rekado Soy sauce Vinegar Magic sarap Sugar cup water cup Mang Tomas 1. Place baboy in pan, altogether with all ingredients. 2. Add Mang Tomas. SINIGANG NA BABOY Baboy Sibuyas, kamatis Balatong Gabi Labanos Tangkong 2 pcs laba na katumbal Knorr sampaloc 1. Place baboy in pot with kamatis and sibuyas, no oil needed. 2. If oil from baboy comes out, put cup water para pahumukon baboy.

3. If humok na baboy, add knorr sampaloc, then water for broth. 4. Then dungan hulog ang labanos and balatong. 5. then kangkong and lastly katumbal. ADOBO NA BABOY kg baboy Toyo Rekado, magic sarap Sibuyas Luy-a Ahos 1 spoon vinegar 1 teaspoon sugar 1. Marinate baboy sa toyo, paminta, magic sarap. 2. Boil baboy with marinade, add sibuyas, luy-a, rekado and ahos. 3. May add cup water for boiling. 4. When pork is tender, remove the sauce, and continue frying the pork in the pan. 5. When oil from the pork comes out, add the round sliced onions 6. pour sauce back into pan LASWA Kalabasa Okra Talong Togabang Knorr cube pork Water 1. Boil knorr cubes, when water is already boiling add kalabasa, talong, and okra altogether 2. Add togabang

GINAT-ANG TALONG Talong

Gata Ahos Luy-a Sibuyas Ginaling na baboy (marinate in toyo, oyster sauce and paminta) 1. Marinate giniling with toyo, paminta, oyster sauce 2. Slice talong with its skin on 3. puga-i ang gata 2x (lasaw and lapuyot) 4. Gisaha ang luya, den add ahos, den sibuyas, den baboy 5. when luto na ang baboy add.. lasaw gata 6. When it boils add talong. 7. then add lapuyot na gata. CHICKEN SOTANGHON Manok Atay Sotanghon Carrots Cabbage Sayote Bagiou beans Sibuyas dahon Ahos, sibuyas, oyster sauce, sesame oil, knorr chicken cubes, black pepper 1. marinate chicken in oyster sauce and toyo and magic sarap 2. boil atay with salt 3. Gisaha ang manok, then add knorr chicken cubes 4. then add carrots, magic sarap, then sayote, then bagiuo beans 5. add 2 cups water, until it simmers 6. add repolyo, sotanghon and atay 7. add black pepper, toyo for coloring 8. add sesame oil EMBOTIDO 1 kg ground pork 1 can luncheon meat cubed 1 big carrots grated

1 big bell pepper minced 1 big violet onion for mixing after marinate, 1 small minced onion for marinate 6 boiled eggs 100 gm seedless Raisins 2 eggs 6 slices of bread (cubed) Garlic, soy sauce, oyster sauce 2 tbsp salt and 4 tablespoon flour 1. marinate ground pork in 2 tablespoon soy sauce, 2tbsp oyster sauce, 2. den mix ground pork with 2 tablespoon salt, minced garlic and minced onion, magic sarap 3. mince carrots and bell pepper, and added minced onions, cube the luncheon meat, 4. mix all, add raisins and bread, add 4 tbsp. of flour, and 2 whole eggs 5. fry a little portion to check taste 6. slice 6 boiled eggs into quarter halves 7. Cut 6 pieces foil (tray size each 8. place meat mixture in foil, place 4 slices egg in the center and roll the foil 9. steam the embotido for 1hr BAKED MACARONI 1.4 kg elbow macaroni 2 kgs breast chicken 1kg ground pork 2 packs strips scrap ham 2 big packs delmonte Italian spaghetti sauce 4 small SM bonus packs spaghetti sauce 2 tomato sauce delmonte 2 pcs chicken knorr cubes 2 cups finely chopped onions 1 big anchor butter 2 heads garlic 4 pcs red green bell pepper 2 small boxes quickmelt cup evap

2 tbsp salt, pepper 3 boxes all purpose nestle cream 1. Boil breast chicken, debone and cut in cubes 2. grate quickmelt and add to all purpose cream for topping 3. Heat big pan, put 1 cup butter, low fire when melted 4. add garlic, onions, ground pork til cooked 5. add deboned chicken cubes, add of the ham 6. add sauces, let boil 7. add bell pepper, cup milk, salt, pepper, knorr chicken cubes 8. When the mixture is cooked, add the boiled macaroni which was boiled in chicken broth. 9. Place ham on top as decoration, then add the topping and bake in oevn for 20 mins.