PINAIS (SARIAYA)

A dish made from grated coconut meat, apta and kamamba leaves, and wrapped in banana leaf.
It has sweet and smoky flavour brought by the combination of coconut milk and the kamamba leaf
placed on top of the dish.

INGREDIENTS

 Ulang o hipon (hiwain ng maliit)

 Alangan (buko)
 Sabaw ng buko
 Asin
 Asukal
 Paminta
 Bawang
 Dahon ng saging
 Kamamba

PROCEDURE

- Linisin ng mabuti ang hipon

- Sa isang mangkok, timplahan ng asin,asukal,bawang at paminta ang buko. Ilatag ang dahon ng
kamamba at ilaga ang timpladong buko. Ilagay sa ibabaw ang hipon
- Ibalot sa dahon ng saging at talian
- Sa isang kaserola, pakuluan ang binalot sa sabaw ng buko at hintaying matuyo.

ALANG-ANG (SARIAYA)

A dish made of alangan or mura ng niyog (young coconut) and ulang (river prawn).

HARDINERA (TAYABAS)

Is a famous meatloaf dish that originated in Quezon province this is considered as a special dish
and is often serve only in special occasion such as town fiesta and other important gatherings.

INGREDIENTS

 2 tablespoons cooking oil

 1 medium sized onion, diced

 3 cloves garlic, minced

 1 lb pork, diced

 1 cup water
  ½ cup tomato sauce

 ¼ cup sweet pickle relish

 ½ cup beef franks or hotdogs, diced

 ¼ cup raisins

 ½ teaspoon salt

 ½ teaspoon ground black pepper

 ½ beef cube

 ½ cup pineapple chunks

 ¼ cup roasted sweet pepper

 ¼ cup liver spread

 ¼ cup cheese, grated

 ½ cup bread crumbs

 2 pieces hard boiled eggs, sliced or wedged

 2 pieces raw eggs

Instructions

1. In a cooking pot, add cooking oil and sauté garlic and onions.

2. Add the diced pork and cook for 3 to 5 minutes.

3. Put-in the beef cube, water, and tomato sauce then bring to a boil. Simmer until the pork is
tender and the liquid completely evaporates. Set aside and let cool.

4. In a large mixing bowl, combine the cooked pork, salt, ground black pepper, beef franks, bread
crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.

5. Mix all the ingredients until everything is well incorporated.

6. Grease a llanera and arrange the sliced eggs and roasted sweet pepper.

7. Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed on the
llanera.

8. Scoop the pork mixture in to the llanera until it occupies at least ¾ of the total volume.

9. Cover the whole llanera with aluminum foil.

 10. Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam
for 50 minutes.

11. Remove the steamed mixture from the llanera and transfer to a serving plate.

12. Serve either hot or cold. Share and enjoy!

DONA AURORA (TAYABAS)

Dona aurora was named after the wife of the former Philippines 1st president Manuel L. Quezon.
Dona aurora is a native dish from Quezon province.

INGREDIENTS

 12 eggs, boiled cut into halves

 200g. mince pork
 1/3 cup chopped raisins
 1/3 cup chopped bell peppermedium size onion, finely chopped
 4 cloves garlic, minced
 1 egg, beaten
 salt & pepper to taste
 Cooking oil for frying

PROCEDURES

1. Saute garlic and onion in a pan. Add the mince pork and cook it well till golden brown.

2. Add the raisins, bell pepper and season with salt and pepper according to your taste. Mix it well till
the raisin & pepper is cooked. Set aside and let it cool down completely.

3. In a bowl, remove all the egg yolk and mash it using fork. Add the mashed egg yolk to the mince pork
mixture. Mix well.

4. Put the mixture in the hole of the egg white and packed it well. Continue the procedure until all egg
whites are packed.

5. Dip the packed egg white in a beaten egg then fry it till golden brown.

6. Place the fried egg in a plate with paper towel to absorb the excess oil before serving. Enjoy your
Donya Aurora!
TAMALES (LUCENA)

It is made from grounded rice shaped into squares and topped with meat and slices of boiled
eggs. The delicacy is wrapped in banana leaf perfect for those who want a heavy packed lunch on-the-
go.

INGREDIENTS

 ½ pound chicken

 salt and pepper to taste

 1 tablespoon oil

 1 small onion, peeled and finely chopped

 2 cloves garlic, peeled and minced

 4 cups coconut milk

 1 cup chicken broth (reserved from cooking the chicken)

 2¼ cups rice flour

 1 tablespoon atsuete powder, diluted in 1 tablespoon water

 1 tablespoon smooth peanut butter

 3 hardboiled eggs, peeled and quartered

Equipment

 12 pieces (8 x 8 inches) banana leaves

 "thread" of banana leaves or kitchen twine

INSTRUCTIONS

1. In a saucepan over medium heat, add chicken and enough water to cover. Bring to a boil,
skimming scum that may float on top. When broth has cleared, season with salt and pepper to
taste. Lower heat, cover, and simmer for about 15 to 20 minutes or until chicken is cooked
through. Drain chicken, reserving about 1 cup of the broth. Allow chicken to cool to touch and
then flake.
2. In a pan over medium heat, heat oil. Add onions and garlic and cook until softened. Add coconut
milk and broth and bring to a gentle boil. Slowly add rice flour, whisking vigorously to prevent
 lumps. Cook, stirring regularly, for about 2 to 3 minutes or until smooth and resembling a thick
paste.
3. Separate ⅔ of the mixture into one bowl and the remaining ⅓ to another bowl. To ⅓ of the
mixture, add the dissolved annatto and the peanut butter. Stir until well combined and evenly
colored.
4. Wash banana leaves and with a paper towel, wipe down any grit or dirt. Briefly pass through gas
flames or soak for a few minutes in hot water until softened and more pliable.
5. Scoop about 2 tablespoons of plain mixture on banana leaf and spread to about 3-inches wide.
Scoop about 1 tablespoon of the colored mixture onto plain mixture and spread across top. Top
with eggs and flaked chicken.
6. Fold banana leaves over tamale mixture to fully enclose. Tie with kitchen twine to secure.
Arrange prepared tamales on steamer basket and steam for about 20 to 30 minutes or until
cooked. Alternatively, arrange tamales in a pot and add enough water to cover. Over medium
heat, boil for about 20 to 30 minutes. Gently remove tamales from heat and let stand for 1 or 2
minutes to set a little. May be served hot or cold.