...  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 taste will blend. Place tofu and pig’s face in the same bowl. Put in the chopped spring onions, chili pepper and calamansi juice. Pour the combine sauce and mix well. Share and ...

...  Needed: 1 whole medium fresh lapu-lapu fish (grouper) 5 tbsp calamansi juice 1 tbsp chili powder 2 tbsp corn flour Salt and ground pepper Cooking oil for deep frying Directions: Clean the fresh fish. Make a diagonal slice on each side of the fish. In a bowl, mix calamansi juice, chili powder, salt and ground pepper. Marinate each side of lapu-lapu with the mixed seasoning for 3 to 5 minutes. Coat the marinated lapu-lapu into corn flour. In a deep frying pan, heat the cooking oil. Deep fry the coated fish and cook for 2 to 3 minutes each side or until it turns to golden crispy brown. Remove from heat and place into paper towel to absorb excess oil. Best serve with the Filipino dipping sauce, the mixed of soy sauce, calamansi juice, chopped onions and ...

...  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 kilo chicken, fried chicken cut 5 tbsp calamansi juice or lemon juice 5 tbsp soy sauce 8 tbsp curry powder Bread crumbs for coating Cooking oil for frying Directions: In a container, mix soy sauce, calamansi juice and curry powder. Put in the chicken and marinate for 30 minutes or more. In a clean and dry container, place the bread crumbs. Roll the marinated chicken until it coated. Heat the cooking oil. Deep fry the coated chicken in low heat until it turns to golden brown. Place in paper towel to absorb excess oil and to preserve the crunchiness. Best serve with gravy or the favorite dipping sauce of Filipino the Mang Tomas Sauce. Share and ...

...  Needed: 1 kilo beef sirloin, sliced in thin and small pieces 4 large white onions sliced into rings 5 cloves garlic minced 2 tsp ground black pepper ¼ cup soy sauce 3 tbsp cooking oil ¼ cup calamansi juice or lemon juice 2 cups of water Directions: In a pan, boil the beef for 20 to 25 minutes over a low heat. Remove from heat and drain. Place it into a bowl. In a container, marinate the boiled beef with calamansi juice and soy sauce for 30 minutes to 1 hour. Set aside. In a pan, heat the cooking oil. Stir fry the onion rings until soft. Remove the onion rings and set aside. In the same pan, sauté the garlic and add the beef. Reserve the marinade. Stir fry for 3 to 5 minutes. Add the onions and ground pepper. Pour the marinade and boil for 2 to 3 minutes or until sauce thicken. Remove from heat. Best serve with steam rice. Share and ...

...  Needed: 1 cup fresh oyster meat 3 cups hot water 1 cup vinegar 1 onion sliced 5 cloves garlic grated 1 thumb ginger grated 1 cup grated unripe mango 1 pc red chili pepper ¼ cup calamansi juice or lemon juice Salt and ground pepper to taste Directions: Put in the fresh oyster into a strainer. Rinse with hot water and drain. In a bowl mix vinegar and oyster, marinate for 30 minutes to 1 hour. Drain. Set aside. In a bowl, mix all the spices (ginger, garlic and onion). Add the calamansi juice and grated unripe mango. Add salt and ground pepper to taste. Put in the chili pepper and the oyster. Mix well. Share and ...