...  Needed: ½ kilo pig’s face (pig’s ear and cheeks) 4 pcs extra firm tofu 4 pcs green chili pepper sliced ¼ cup soy sauce 3 tbsp cane vinegar 1 tsp sugar Onion spring chopped Calamansi juice Water for boiling Cooking oil Salt and ground pepper to taste Directions: Boil water and put in the pig’s face. Add salt and pepper. Let it boil for 20 to 30 minutes or until tender. Use pressure cooker to save time. Remove from heat. Let it cool. Cut into bite size. Set aside. In a frying pan, deep fry the tofu until it turns to golden brown, remove from heat. Cut into cubes. Set aside. In the same pan, deep fry the sliced pig’s face until it turns to light brown and crispy. Set aside. In a separate bowl, combine sugar, soy sauce and vinegar. Mix well until the ...

...  Needed: ½ kilo pig ears ½ kilo pigs face or mascara 1 small can liver spread 1 tbsp cooking oil 3 onions minced 1 head garlic minced 5 pcs green long chili pepper minced ½ bar butter or margarine 4 tbsp soy sauce Salt and ground black pepper to taste Egg for toppings Calamansi juice Water for boiling Directions: In a casserole, boil water. Add the pigs face and ears; let it boil for 40 minutes to 1 hour or until it tender. Use pressure cooker to save time. Drain and let it cool. Slice or chop the pigs face and pig ears into fine pieces. In a pan, put in cooking oil and sauté garlic. Stir fry the chopped pigs face and pig ears. Put in soy sauce, salt and pepper to taste. Add the liver spread. Mix and stir fry until the ingredients turn to light brown.  Drain. In a sizzling plate or pan, melt the butter. Sauté the ...

...  Needed: ½ any fresh fish, fried ¼ kilo squash cut into cubes 1 bundle okra or lady finger sliced 1 bundle of string beans sliced 1 pc small bitter melon sliced 1 pc of egg plant sliced 1 cup of malunggay (moringa) leaves 2 onions sliced 2 pcs tomatoes, sliced 3 tbsp of patis or fish sauce 2 to 3 cups water 1 pc fish broth cube Salt to taste Directions: In a casserole, boil water with onion and tomatoes. Add the squash, okra, bitter melon and string beans. Simmer for a minute. Put in the egg plant and add the fish broth cube. Boil for 2 to 3 minutes. To add more taste, add fish sauce and salt. Put in the malunggay leaves and the fried fish. Simmer for a while. Remove from heat. Best serve while it’s hot. Share and ...

...  Needed: 2 bunch Talbos(sweet potato leaves), stems removed and cleaned 5 tbsp cane vinegar 2 tbsp white sugar 2 pcs tomatoes sliced 2 onions sliced 3 tbsp calamansi juice Water for boiling Salt and ground pepper to taste Directions: Boil water, blanch the potato leaves. Stay the potato leaves in boiling water for 20 to 30 seconds. Drain the leaves and submerge in a bowl with cold water. Strain and let it dry, set aside. In a bowl, mix all the ingredients (vinegar, sugar, calamansi juice, salt and pepper). Add the boiled leaves, tomatoes and onion, mix together to blend the taste.  Place in a serving plate. Serve as an appetizer or with fried fish. Share and ...

...  sago or tapioca pearl: 1 cup pearl 1 ½ cup water 2 tbsp white sugar For gulaman or gelatin: 1 pack gelatin powder or jello mix 4 cups water 4 tbsp white sugar For arnibal or caramelized sugar: ½ kilo brown sugar 4 tbsp vanilla essence 5 cups water Ice cubes or crushed ice Directions: In a wok, heat the water and put in the gelatin powder. Add sugar and mix. Boil for 3 to 5 minutes over a low heat. Place in a container until it cools and form. Slice in cubes and set aside. For tapioca pearl, boil water in a wok or pot. Put in the tapioca pearl and set the fire on low heat. Simmer for 10 to 15 minutes. Add sugar and stir occasionally to avoid sticking the tapioca to the pot. When the sago is partially translucent it’s time to turn off the flame. Cover the pot and let it stand for 10 minutes to continue cooking the sago by itself. When the sago is fully translucent, rinse it with running water using a sieve to remove the excess starch. Drain and set aside. For the arnibal, boil the ...

...  Needed: 10 pcs of saba or banana plantain sliced ½ kilo of brown sugar 3 cups of water 1 tsp of vanilla extract For the tapioca pearls: ¼ cup of sago or tapioca pearl Water for boiling Directions: For the tapioca pearl, boil water in a casserole bowl or pot. Put in the tapioca pearl and cook at low heat. Simmer for 10 to 15 minutes. Stir occasionally to avoid sticking the tapioca to the pot. When the sago is partially translucent it’s time to turn off the flame. Cover the pot and let it stand for 10 minutes to continue to cook the sago by itself. When the sago is fully translucent, rinse it with running water using a sieve to remove the excess starch. Drain and set aside. For the minatamis na saging or ...