Kulao

2.Place tomatillos in a pan with enough water to cover;

Ingredients: bring to a boil over medium heat and cook 5-10 minutes 1/4 kilo pork or more (preferably the ear and face part) or until tender; drain. 4 pieces tokwa (dry tofu) 3.When tomatillos are cool, remove skins from 2 cups cooking oil tomatillos if desired and chop coarsely. 1 small head garlic 4.Mix ingredients together thoroughly in a bowl. 3 white or red onions 5.Serve. 5 whole peppercorns 1 tsp salt Sinaing na Tulingan 1/4 cup vinegar 1 tbsp soy sauce Ingredients: 2 lbs kilo tulingan (small Mackerel tuna or any type 1 tsp brown sugar of Mackerel) 1/2 tsp pepper 2 tablespoons rock salt to taste chopped red sili 50 grams pork fat, sliced into strips 1/2 cup water Procedure: 1/2 cup dried kamias Place pork in small casserole and pour enough 2 tablespoons soy sauce water to cover the pork. Add 3 pieces or more garlic 1/4 cup vinegar Method: cloves, 1 whole onion, whole peppercorns and salt. Bring to a boil skimming off scum as it rises, then lower 1. Remove gills and all internal organs of the fish then chop off tail. Slit both sides of the fish and press against the heat and simmer for about 1 hour. Remove the pork the sides with palms of the hands to flatten the fish and from the pot and let it cool. Strain and reserve 1/2 cup of soften its flesh. Wash thoroughly under running water, till water runs clear. Rub fish with salt in and out. the pork broth for the sauce. In a pan, heat the oil. Fry tokwa until golden 2. In a saucepan, arrange the pork fat at the bottom brown. Drain on paper towels and cool. then some of the dried kamias. Put the fish on top side Mince remaining garlic cloves, chop 2 heads by side. Add the rest of the ingredients. Cook slowly on onions and siling labuyo. very low heat and simmer for about 2-3 hours till fish is In a large bowl, prepare the sauce by done. thoroughly combining the minced onion and garlic, siling labuyo,vinegar, soy sauce, brown sugar, pepper, and Bicol Express the reserved pork broth. Slice the pork and the tokwa Ingredients: into 1/2-inch cubes and combine with the sauce. 1 kilo pork(1/4 fat), cut lengthwise

Salsa Diablo
Ing. 1 lb tomatillo 2 medium tomatoes, diced 1 medium white onion, minced 1 Mexican lime, juice of 4 -6 fresh jalapenos (to taste) 2 tablespoons tomato paste 1/2 teaspoon salt Directions: 1.Remove husks and stems from tomatillos; rinse and drain.

1/2 cup of long green peppers(siling pangsigang) or baguio beans, cut diagonally 3 cups coconut milk 1/2 cup shrimp paste (bagoong alamang) 4 cloves garlic; chopped 1 small onion; chopped 3 pieces red chili(siling labuyo) 2 tablespoons vegetable oil Salt to taste Procedures: Part 1 1. In a bowl with water and salt, soak green peppers for

30 minutes then rinse and drain. Part 2 1. In a pan, heat vegetable oil then saute garlic and onion. 2. Add sliced pork, continue sauteing until colors turn to brown. 3. Add the shrimp paste then mix for another minute. 4. Pour coconut milk, bring to a boil and simmer until milk turning into oil. 5. Add the green peppers and red chili. 6. Adjust seasoning with salt according to taste.

banana leaves, wilted 1 tsp vanilla (optional) PROCEDURE: Preparing the banana leaves (wilted): 1. Cut the banana leaves into desired sizes (approx. 6 inches width). 2. Trim off the edges (hard part). 3. Carefully pass the leaves over low flame of your gas stove. 4. Wipe with a clean clothe or towel. Coconut Filling: 1. Mix grated coconut and brown sugar in a pan. 2. Cook it over low-medium heat for 8-10 minutes. Stir frequently to prevent scorching. 3. Remove from heat. Transfer to a bowl. Note: Cook it with care, adjust the heat to lowest if necessary. Remember you are working with sugar, it's not good if it's burnt. Suman: 1. Peel the skin of the cassava. Divide it to manageable lengths and cut it in half (lengthwise) to remove the rind. 2. Wash the flesh thoroughly. Rinse it several times. 3. Finely grate it. 4. Mix the cassava, sugar, and vanilla (optional). You can use spatula to mix it but I prefer to hand mix it. Just use disposable plastic gloves. 5. Lay 2 pieces of banana leaves on a flat surface (smaller piece on top of the bigger piece). 6. Scoop 2 to 3 tbsp cassava mixture and put it in the banana leaf (smaller piece). Flatten the mixture. 7. Put the coconut filling in the middle of the cassava mixture. 8. Carefully wrap the banana leaf (smaller piece) to make thin roll shape. 9. Wrap it again using the bigger piece. Fold the ends to seal in the mixture. 10. Repeat the procedure #5 to #9 until all mixture is used up. 11. Line the unused banana leaves in a pot. 12. Arrange the wrapped cassava mixture in the pot. 13. Add water until it reaches the top most wrapped cassava mixture. 14. Cook for 1 hour over medium-high heat. 15. Remove from heat. Let it cool.

Suman Balinghoy
Ingredients: 1 egg 1/2 cup evaporated milk 1/2 cup sugar 1-1/2 cups cassava (balinghoy), grated 1/4 cup butter or margarine 1 cup thick coconut milk (1st extract) 1 cup thin coconut milk (2nd extract) 1 piece sinaklob (panutsa), cut up Procedures: 1.For coconut syrup, cook thick coconut milk over medium heat. 2.Stir constantly until oil comes out and latikor coconut residue forms. Cool until latikturns brown. Set aside. 3.Cook thin coconut milk and bring to boil. Add one panutsa. 4.Stir continuously until thick then add the latik. Set aside. 5.For pancakes, beat egg and stir in evapoprated milk and sugar. Blend well. 6.Add cassava and pour melted butter or margarine. Cook batter in a griddle using 1/3 cup batter per pancake. 7.Serve with Pulot at Latik.

Suman Balinghoy
INGREDIENTS: For the coconut filling: 1 cup grated coconut (mura na niyog) 1/2 cup brown sugar For the suman: 1 kg fresh cassava 3/4 cup brown sugar