REGION I

(ILOCOS REGION)

PINAKBET WITH SITSARON

Ingredients:
1 cup sliced pork liempo
1 large ampalaya, sliced
4 small eggplants
5 pieces okra, sliced
1 teaspoon sliced ginger
1 teaspoon crushed garlic
cup sliced tomatoes
cup sliced onion
3 tablespoons bagoong isda, strained
1 cup water
Procedure:
Cook pork in cup water, uncovered, until all water has evaporated.
Continue cooking, stir constantly until pork pieces turn golden brown,
(sitsaron).
Arrange vegetables in a saucepan
Add bagoong, water and simmer until vegetables are just crisp-tender.

PANCIT GUISADO ILOCANO

Ingredients :
6 medium-sized dried pusit, sliced
cup cooking oil
1 head garlic, minced
1 medium-sized onion, sliced
1 cup sliced boiled pork
1 cup sliced sausage
cup sliced sayote
1 medium-sized sweet pepper, thinly sliced
1 cup sliced celery
1 cup sliced Baguio petsay
4 cups meat broth
1 cup atsuete extract
1 kilo bihon
Salt to taste

Procedure:
Soak dried pusit in water to soften and slice thinly. Set aside. Fry
minced garlic until golden brown; set aside half the amount for
garnishing. To the remaining garlic saute onion, pusit, boiled pork and
petsay Baguio. Add meat broth, atsuete extract and bihon. Season,
with salt. Garnish with fried garlic and serve with kalamansi.

KILAWEN NGA KALDING

Ingredients:
2 tablespoons cooking fat
1 teaspoon crushed garlic

1 tablespoon sliced onion

1 teaspoon narrow ginger strips
cup cut goats intestines (crosswise lengths)
cup sliced goats tripe
cup sliced goats heart
cup sliced lapay
cup vinegar
6 cups water
3 teaspoons salt
Dash of pepper
cup sliced liver
1 teaspoon bile juice
Procedure:
Saute garlic, onion and ginger.
Add intestines and cook 3 minutes to extract a little fat.
Add tripe, heart and lapay.
Continue cooking 2 minutes longer.
Add vinegar and bring to a boil before adding water.
Simmer until tender.
Season with salt and pepper.
Add liver and bile juice and cook 15 minutes longer.
Six servings.

DINALDALEM
Ingredients:
cup cut leaf lard (small pieces)
cup water
1 teaspoon crushed garlic
cup sliced lean pork
cup sliced pork heart
cup water
cup chopped boiled pork lungs
1 cup cubed pork liver soaked in cup vinegar
1-1/2 teaspoons salt
teaspoon pepper
cup green sweet pepper strips
cup red sweet pepper strips
Procedure:
Heat leaf lard and water in a frying pan and cook until fat is extracted.
Brown garlic in fat.
Add lean pork and pork heart.
Saute 5 mintues.
Add water.
Cover and cook 15 minutes over low heat.
Add lungs and pork liver and cook 5 minutes.
Season with salt and pepper.
Add green and red pepper and cook 5 minutes longer.
Six servings.

REGION II
(CAGAYAN VALLEY)

OVED (BANANA HEART) WITH FISH

Ingredients:
6 pieces fresh fish, cleaned
1-1/2teaspoons salt
2 cups water
2 cups sliced banana heart
2 teaspoons chopped garlic
teaspoons chopped ginger
2 teaspoons sliced onion
1 teaspoon salt
1-1/2cups fish and vegetable broth
cup sliced tomatoes
Banana leaves, cut 1 wide
Procedure:
Parboil fish with salt in 2 cups water to facilitate flaking. Boil banana
blossom in the fish broth for 2 minutes. Drain and chop finely. Reserve
broth for cooking fish balls. In a bowl, mix together flaked fish, banana
blossoms, garlic, ginger, onion and salt. Form into balls 2 in diameter.
Tie with banana leaves. Boil broth and tomatoes in a saucepan. Add
fish balls and cook 15 minutes. Serve hot. Six servings.

SINABALO (SUMAN)
Ingredients:
2 cups malagkit rice
1-1/4cups thick coconut milk
2 teaspoons salt
2 pieces green bamboo tube, fresh
Banana leaves, wilted
Procedure:
Soak malagkit rice overnight. Wash and drain. Add coconut milk and
salt and cook until malagkit is half done, stirring the mixture to avoid
sticking at the bottom of the container. Divide the mixture into two and
wrap each portion in banana leaves. Insert inside a freshly cut bamboo
tube. Broil bamboo tube over hot charcoal, rotating it slowly until
bamboo tube gets burned. Eight servings.
LININTA
Ingredients:
2 cups fresh dulong
2 teaspoons finely chopped ginger
2 tablespoons sliced onion
1 tablespoon salt
2 cups water
Banana leaves about 7 x 12
6 pieces kalamansi
Procedure:
Mix first 4 ingredients together. Place cup of the mixture on two
layers of banana leaf. Wrap in the form of a square and tie with a piece
of string. Put wrapped fish in pan and add 2 cups of water. Cover and
boil 30 minutes over moderate heat. Serve with kalamansi juice. Six
servings.

BEEF STEW
Ingredients:
1/3 kilo beef chunks
cup flour

2 teaspoons salt
teaspoon pepper
2 tablespoons cooking oil
3 pieces medium-sized onion, quartered
5 medium-sized potatoes, quartered
3 medium-sized carrots, quartered
cup water
cup tomato sauce
cup sweet peas
cup celery, sliced.
Procedure:
Coat meat with mixture of flour, salt and pepper.
Slowly brown in cooking oil in a large skillet, about 20 minutes.
Add water and tomato sauce.
Cover. Simmer until almost soft for about 1 hour.
Add water, bring to a boil and add all the vegetables.
Cover and cook 15 minutes longer until tender.
Six servings.

SINIGANG NGA LUDONG (FISH)

Ingredients:
4 pieces tamarind
6 cups rice washing
1 small onion, sliced
cup sliced tomatoes
6 pieces fresh ludong, cleaned
2 medium eggplants. Sliced

1 cups sliced stringbeans

1 tablespoon salt
3 cups kamote tops
Procedure:
Boil tamarind in 1 cup rice washing.
When soft, mash fruit
Strain and add juice to the remaining rice washing.
Cover and bring to a boil. Add onion, tomatoes and fish.
Cover and cook 3 minutes. Add eggplant, stringbeans and cook for
another 3 minutes. Season with salt.
Add kamote tops and cook 4 minutes longer.
Serve hot. Six servings.

REGION III
(CENTRAL LUZON)

PINATISAN
Ingredients:
cup sliced cleaned & cooked small intestines (2 lengths)
1 tablespoon cooking oil
1 teaspoon minced garlic
6 slices lean pork
cup sliced pork liver
cup vinegar
2 tablespoons patis
cup meat broth
Procedure:
Turn small intestines inside out and rub with salt.
Rinse well with water. Boil 2 cups water and add small intestines.
Cook over low heat for one hour until tender.
Heat cooking oil and brown garlic.
Mix in small intestines, pork and liver.
Add vinegar, patis and cup meat broth.
Cover and bring to a boil. Simmer over low heat for 30 minutes.
Serve hot.
Six servings.

BINAGIS
Inredients:
2 tablespoons cooking oil

1 teaspoon crushed garlic

2 tablespoons sliced onion
1 cup sliced boiled pork
1 cup cubed pork liver
cup sliced boiled pork heart
cup sliced oiled pork kidney
1 cup broth
1/3 cup vinegar
1-1/2teaspoons salt
cup red sweet pepper strips
PROCEDURE:
Saut garlic, onion, pork, liver, heart and kidney.
Cover and cook 5 minutes.
Add broth, vinegar and salt.
Boil and add sweet pepper.
Cook 5 minutes longer.
Serve hot.
Six servings.

MIKI WITH MUNGGO SPROUTS

Ingredients:
2 tablespoons cooking oil
2 segments garlic, crushed
1 tablespoon sliced onion
1 cup sliced boiled pork
1 cup munggo sprouts, sorted and washed
cup sliced tokwa
cup sliced petsay

 cup sliced cabbage

kilo fresh miki
Soy Sauce to taste
PROCEDURE:
Heat cooking oil.
Saut garlic, onion and pork.
Add munggo sprouts, simmer, then ad tokwa.
Season with soy sauce. Cook for 5 minutes.
Add petsay and cabbage. Cook for 2 minutes.
Add miki. Cook 3 minutes more.
Serve hot.
Six servings.

TALANGKA SOUP
Ingredients:
30 pieces talangka
3 cups water
2 tablespoons cooking oil
1 tablespoon sliced onion
cup sliced tomatoes
Patis to taste
2 pieces kamias
kilo fresh miki
Green onions and kintsay for garnishing
Procedure:
Wash talangka very well.
Extract aligi and set aside.
Pound talangka shells until fine. Add water.
Strain. Boil stock & set aside.
Saut onion, tomatoes and aligi; season with patis and add to the
soup stock.
Add kamias and cook until tender.
Take out kamias and mash with a little stock.
Strain and add to the soup stock. Boil.
Add miki and cook 3 minutes.
Before serving, sprinkle with green onion and kintsay.
Serve hot.
Six servings.

PANCIT GUISADO PAMPANGO

Ingredients:
cup cooking oil

1 teaspoon minced garlic

3 pieces tokwa, cut into cubes
kilo pork, lean, cut into cubes
kilo shrimps, shelled
cup shrimp juice
cup atsuwete extract
Patis, salt and pepper for seasoning
kilo cabbage, cut finely
Kintsay
kilo bihon, soaked briskly in water
1 teaspoon, minced garlic
2 tablespoons minced garlic
Green onions
cup finely cut kamias
2 hard-cooked eggs, sliced
Procedure:
Heat oil, saut 1 teaspoon garlic. Add fried tokwa & pork, shrimp and
shrimp juice. Season with patis, salt and pepper. Cover and allow to
boil. Add cabbage and kintsay and cook for 1 minute. Add bihon and
cook until done. Remove from fire. In another skillet saut the rest of
the minced garlic in a little oil until brown, add green onions and
kamias. Sprinkle over cooked pansit. Garnish with hard-cooked eggs.
Six Servings.

Japanese cuisine
Japanese cuisine is the foodingredients, preparation and
way of eatingof Japan. The traditional food of Japan is based on rice
with miso soup and other dishes, with an emphasis on seasonal
ingredients. The side dishes often consist of fish, pickled vegetables,
and vegetables cooked in broth. Fish is common in the traditional
cuisine. It is often grilled, but it may also be served raw as sashimi or

in sushi. Seafood and vegetables are also deep-fried in a light batter as

tempura.

Apart from rice, staples include noodles, such as soba and udon. Japan
has many simmered dishes such as fish products in broth called oden,
or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese
food in the form of noodles in soup called ramen and fried dumplings,
gyoza, and western food such as curry and hamburger steaks are
commonly found in Japan. Historically, the Japanese shunned meat, but
with the modernization of Japan in the 1860s, meat-based dishes such
as tonkatsu became common.
Japan has an indigenous form of sweets called wagashi, which include
ingredients such as red bean paste, as well as its indigenous rice wine
sake.
Japanese cuisine, particularly sushi, has now become popular
throughout the world.

Niratama (Garlic Chive Scrambled Eggs)

Ingredients:

100 grams garlic chives - flat (1 small bunch)

3 large eggs

1 teaspoon sugar - evaporated cane juice

1/2 teaspoon soy sauce

1/4 teaspoon salt

2 teaspoons vegetable oil

Procedure:
Thoroughly wash the garlic chives in a bowl of water as they tend to
hold a lot of grit towards the stems. Chop them into 1" (3 centimeter)
lengths.
Beat the eggs, sugar, soy sauce and salt together in a small bowl until
uniform in color.
Heat a nonstick frying pan, over medium-high heat, until hot. Add the
oil and then the garlic chives, sauting until they're bright green and
wilted.
Pour the eggs into the pan and turn down the heat. Let this cook until
you see the bottom of the egg go from translucent to opaque.
Give it a gentle stir, scraping the cooked egg up off the bottom of the
pan, with a spatula and allowing the raw egg to run underneath. Let
this cook until the bottom layer turns opaque and stir again.
Repeat step 5 until the egg has reached your desired doneness. Keep
in mind that the egg will continue to cook a little after you take it off
the heat, so you want to aim for the niratama to to be just a bit less
cooked than you want it.

Chinese cuisine
The history of Chinese cuisine is marked by both variety and
change. The archaeologist and scholar K.C. Chang says Chinese
people are especially preoccupied with food and food is at the center

of, or at least it accompanies or symbolizes, many social interactions.

Over the course of history, he says, "continuity vastly outweighs
change." He explains basic organizing principles which go back to
earliest times and give a continuity to the food tradition, principally
that a normal meal is made up of fan/ (grains and other
starches) and cai (vegetable or meat dishes)
Chinese cuisine as we now know it evolved gradually over the
centuries as new food sources and techniques were introduced,
discovered, or invented. Although many of the characteristics we think
of as the most important appeared very early, others did not appear or
did not become important until relatively late. The first chopsticks, for
instance, were probably used for cooking, stirring the fire, and serving
bits of food and were not initially used as eating utensils. They began
to take on this role during the Han dynasty, but it was not until the
Ming that they became ubiquitous for both serving and eating. It was
not until the Ming that they acquired their present name (, kuaizi)
and their present shape. The wok may also have been introduced
during the Han, but again its initial use was limited (to drying grains)
and its present use (to stir-fry, as well as boiling, steaming, roasting,
and deep-frying) did not develop until the Ming.[4] The Ming also saw
the adoption of new plants from the New World, such as corn, peanuts,
and tobacco. Wilkinson remarks that to "somebody brought up on late
twentieth century Chinese cuisine, Ming food would probably still seem
familiar, but anything further back, especially pre-Tang would probably
be difficult to recognize as 'Chinese'".[4]

Bourbon Chicken
Ingredients:

2 lbs boneless chicken breasts, cut into bite-size pieces

1 -2 tablespoon olive oil

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

1/3 cup soy sauce

Directions:
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well
mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.

Mandarin Chicken

Ingredients:

1 whole boneless skinless chicken breast, cut into 4 equal pieces

(1lb)

vegetable oil cooking spray

2/3 cup sugar (or less, according to taste)

1/4 cup soy sauce

1 tablespoon lemon juice

1 tablespoon vegetable oil

1/2 teaspoon minced fresh garlic

1/2 teaspoon minced fresh ginger

1/4 cup water

4 teaspoons cornstarch

Procedure:
Spray chicken breasts with vegetable oil spray.
Grill chicken breasts 4-6 minutes per side or until done (chicken
should be brown in spots).Chop chicken into bite size pieces, set
aside.
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a
small saucepan.
Heat over medium until sugar is dissolved, stirring often. Bring to
boil.
Combine cornstarch and water. Add to sauce pan, stirring often.
Reduce heat and simmer 4-6 minutes or until sauce thickens.
Pour chicken into a large frying pan over medium heat.

Heat until chicken sizzles, then reduce heat and pour sauce over the
chicken.
Heat through.

Thailand Cuisine
Thai food is internationally famous. Whether chilli-hot or
comparatively bland, harmony is the guiding principle behind each
dish. Thai cuisine is essentially a marriage of centuries-old Eastern and
Western influences harmoniously combined into something uniquely
Thai. Characteristics of Thai food depend on who cooks it, for whom it
is cooked, for what occasion, and where it is cooked. Dishes can
berefined and adjusted to suit all palates.
Originally, Thai cooking reflected the characteristics of a waterborne
lifestyle. Aquatic animals, plant and herbs were major ingredients.
Large chunks of meat were eschewed. Subsequent influences
introduced the use of sizeable chunks to Thai cooking. With their
Buddhist background, Thais shunned the use of large animals in big
chunks. Big cuts of meat were shredded and laced with herbs and
spices. Traditional Thai cooking methods were stewing and baking, or
grilling. Chinese influences saw the introduction of frying, stir-frying
and deep-frying. Culinary influences from the 17th century onwards
included Portuguese, Dutch, French and Japanese. Chillies were
introduced to Thai cooking during the late 1600s by Portuguese
missionaries who had acquired a taste for them while serving in South
America. Thais were very adapt at "Siameseising" foreign cooking
methods, and substituting ingredients. The ghee used in Indian cooking
was replaced by coconut oil, and coconut milk substituted for other
dairy products.Overpowering pure spices were toned down and
enhanced by fresh herbs such as lemon grass and galanga. Eventually,
fewer and less spices were used in Thai curries, while the use of fresh
herbs increased. It is generally acknowledged that Thai curries burn
intensely, but briefly, whereas other curries, with strong spices, burn
for longer periods. Instead of serving dishes in courses, a Thai meal is
served all at once, permitting diners to enjoy complementory
combinations of different tasters.

A proper Thai meal should consist of a soup, a curry dish with

condiments, a dip with accompanying fish and vegetables. A spiced
salad may replace the curry dish. The soup can also be spicy, but the
curry should be replaced by a non-spiced item. There must be harmony
of tastes and textures within individual dishes and the entire meal.

Nam Pla Prig (Dipping Sauce)

Ingredients:

2 cloves garlic

1 teaspoon crushed red pepper flakes

4 Tablespoons sugar

2 Tablespoons fresh lime or lemon juice

4 Tablespoons fish sauce (available at supermarkets and Asian

food stores)

2 Tablespoons water

Procedure:
1. Combine all ingredients in a small bowl.
2. Stir to dissolve sugar.
3. If sauce is too salty, add more water.
4. Serve at room temperature in individual bowls.
5. Keeps for up to 2 weeks in the refrigerator, tightly covered.

Thai Beef Curry

Ingredients:

10 ounces beef flank steak with the fat trimmed off

2 cups coconut milk, unsweetened

2 Tablespoons red curry paste

1 teaspoon fish sauce

1 cup bamboo shoot strips

1 teaspoon sugar

3 Tablespoons water

20 leaves of fresh basil

medium red pepper, cut into thin strips

2 Tablespoons green peas, frozen

2 cups rice, steamed

Procedure:
1. Slice the steak into pieces -inch thick, 2 inches long, and about
1-inch wide.
2. Heat 1 cup of the coconut milk in a wok or frying pan and add
the red curry paste.
3. Stir to dissolve and cook at high heat for 5 to 6 minutes, until the
oil of the coconut milk rises to the top and the sauce thickens.
4. Add fish sauce and stir it in.
5. Add the second cup of coconut milk and the beef. Reduce heat to
medium.
6. Add the bamboo shoot strips and the sugar. Return the heat to
high and add 3 Tablespoons water.
7. Cook, stirring for 3 minutes until bubbling.
8. Add of the basil leaves, the red pepper strips and the green
peas.
9. Stir and cook for another 30 seconds, folding all the ingredients
into the sauce.

10.

Remove from heat and transfer to a serving dish.

Chicken Satay
Ingredients:

1 pound skinless, boneless chicken breast

1 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

teaspoon turmeric

1 teaspoon chopped garlic

1 Tablespoon sugar

1 Tablespoon vegetable oil

1 Tablespoon soy sauce

1 Tablespoon lemon juice

1 teaspoon fish sauce

Small amount of oil or coconut milk

Fresh coriander leaves

Lettuce leaves

Procedure:
1. Slice chicken breasts into thin slices lengthwise. Each slice
should be about 4 inches by 1 inch by inch. (Optional: place
chicken in freezer for 15 to 20 minutes to make it easier to slice.)
Place the chicken strips in a mixing bowl.
2. Add remaining ingredients, first the solids, then the liquids, to
the bowl. Toss until well mixed.

3. Let the chicken marinate (absorb the flavoring) in the refrigerator

for at least 2 hours and as long as 24 hours.
4. When ready to cook the satay, stir the chicken in the sauce and
remove.
5. Thread each slice onto a skewer, pushing the skewer in and out
down the middle of the slice.
6. Baste (rub) the chicken with oil or coconut milk and grill on a
barbecue or under the broiler.
7. Cook for about 2 minutes on each side, watching carefully and
turning to keep the chicken from burning.
8. Baste once more with oil or coconut milk. The satay is done when
it's golden brown and crispy along the edges. Serve with optional
garnish with fresh coriander leaves.