...  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 onion and add the stir fried pigs face and ears. Put in the green chili. Carefully mix the ingredients to blend the taste. Remove from heat. Put the egg while it’s hot. Best serve with calamansi juice. Share and ...

...  Needed: 1 large boneless bangus(milkfish), cleaned and cut into 6 pieces 4 pcs calamansi 5 tbsp patis or fish sauce 5 cloves garlic crushed 1 cup cooking oil 1 tbsp of chili powder Ground black pepper Crispy Fry Breading Mix Directions: Put in the bangus in a flat surface container. Add the patis, garlic and squeeze the calamansi or lemon. Season with ground pepper and marinate for 25 to 30 minutes. Set aside. Ready for coating, place the breading mix into a plate. Add the marinated bangus. Roll each bangus pieces until it coated. Heat the cooking oil. Fry the coated bangus. While frying, pinch with chili powder each side of the bangus. Cook until it turns to golden brown. Place with paper towel to absorb excess oil and to preserve crispiness. Share and ...

...  Needed: 1 kilo pork belly For marinating: ¼ cup calamansi juice or lemon juice ½ cup soy sauce 4 tbsp honey 5 cloves garlic chopped Salt and ground pepper to taste For basting sauce: Banana catsup Cooking oil Honey Charcoal for grilling Directions: In a bowl, mix all the ingredients for marinating. Put in the pork belly and marinate for 3 to 5 hours. Set aside. In a separate small bowl, mix all the basting ingredients. Ready for grilling, put in the marinated pork belly. While grilling, keep basting the meat to add more taste. Grill for 5 ...

...  Needed: 2 large squids cleaned and gutted ¼ kilo ground pork 1 pc carrots minced 1 head garlic minced 2 onions minced 1 bundle spring onion chopped 1 pc egg beaten 2 tbsp of oat meal 5 tbsp soysauce 2 tbsp calamansi juice Salt and ground pepper to taste Charcoal for grilling Directions: In a big bowl, marinate the squid in soy sauce and calamansi juice for 5 to 10 minutes. Set aside. In separate container, mix ground pork, garlic, onion, carrots, spring onion, oat meal and beaten egg together. Add salt and pepper to taste. Then stuff the marinated squid with the mix ingredients, make sure all the stuff ingredients are intact. Insert toothpick to lock the head and to secure ends.Ready for grilling, use toothpick to press the stuffed squid once in a while to absorb the heat inside. Grill for 5 to 10 minute each side or until ...