Kalderetang Kambing (Goat Kaldereta)

Ingredients:

1 kg. of goats meat

1/2 bottle of green olives

1/2 can of green peas

2 cans of liver spread

1 can of tomato sauce

salt and pepper to taste

1/2 cup of bread crumbs

1 tbsp. of Worcestershire sauce

1 tbsp. of Tabasco sauce

2 tbsp. of olive oil

2 tbsp. of Achuete coloring

1 bay leaf

4 potatoes cut in cubes

1 carrot medium sized but in cubes

2 sweet red pepper

half tsp. of minced garlic

Cooking procedure:

1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.

2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.

3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.

4. Add the remaining ingredients and serve after simmering for five minutes.

Can serve up to 10 persons.

Sisig Bangus/Milkfish

The milkfish is an unofficial national symbol of the Philippines, where it is called by the Tagalog name bangus.

Ingredients:

1/2 cup finely chopped onions

1/4 cup vinegar

1/2 tsp. soy sauce

1/2 tsp. chili powder

Pinch of sugar

1 1/2 tbsps. oyster sauce

1 1/2 cups deboned and diced bangus (Milk Fish)

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 tsps. oil

1 tsp. finely chopped garlic

Cooking and preparation:

Combine onions, vinegar in a pan, simmer until the vinegar is reduced and onions are cooked. Set it aside.

In a small bowl, combine soy sauce, chili powder, sugar and oyster sauce.

Marinate bangus in mixture for a few hours. Just before cooking, season with salt and pepper.

In a pan, heat oil and saute garlic. Add the onions with vinegar and the marinated fish. Simmer until liquid is reduced.

Crab Cooked in Coconut Milk

Ginataan, is a Filipino term which refers to food cooked with gata - the Filipino word for coconut milk. Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but this time our recipe is Ginataang Alimasag or Crab cooked in Coconut milk.

Ingredients:

* 6 medium size of Crab

* Squash

* Squash Flower / Bulaklak ng Kalabasa

* Yardlong Beans/Sitaw

* Spinach

* Coconut milk, 1 whole coconut

* Garlic

* Onions

* Chillis

* Fish Sauce

Cooking Procedure:

* Saute' garlic and onions, add fish sauce and coconut milk

* Let it boil then add the crabs

* Once the crab turned orange color, add the squash,  squash flowers and the spinach

* Let it cook for few minutes and turn off the fire and add the chillis.

* Please make sure that the vegetables are half cooked, overcooked veggies don't taste well.

This recipe is very easy to do and serves 6 people.  Eat it with steamed rice.

Bicol Express

Bicol Express is the name given to a popular dish which originated in the Bicol Region of the Philippines. It is a stew made with red hot chilli peppers (siling labuyo in Philippines), coconut milk (gata ng niyog), shrimp paste (bagoong na alamang), onion, pork, and garlic.

Ingredients:

* 1/4 cup corn oil or olive oil (if you're health conscious)

* 1 kilo of pork - cut into 1/2 inch slices

* 3 tablespoon garlic - minced

* 1/2 cup onions chopped

* 1/4 cup fresh ginger - chopped

* 1/2 cup of Shrimp paste (Bagoong alamang)

* 1/2 tablespoon chopped red chili peppers (siling labuyo)

* 1 1/2 cup fresh red or green bell pepper, sliced diagonally

* 3 cups coconut milk (preferrably fresh)

* salt and pepper

Cooking Procedure:

1. In a pan, fry pork for a few minutes until its brown then put it on the side.

2. Saute garlic in hot oil then add onions and cook until slightly brown.

3. Stir in fresh ginger, and the cooked pork that you've set aside.

4. Add Shrimp paste and chopped hot chilli (siling labuyo).

5. Pour in 6 cups of coconut cream, do not stir and let it boil until the sauce is thick enough.

6. Then add the sliced green and red bell peppers. Continue cooking for about 10 minutes.

7. Add salt and pepper according to your taste.

Please note that Red Hot Chilip Peppers can really sting, be careful on the amount of chilis you put. :)

Laing w/ Shrimps

Laing is a Filipino dish native to Bicol. It is a spicy and creamy dish of taro leaves (which give the dish a rough feeling), pork or shrimps, and chili peppers cooked in coconut milk.

Ingredients:

* 3 cups shredded Gabi leaves (Taro), dried under the sun

* 1 1/2 cups of coconut milk

* 1 piece of onion

* 1/2 clove of garlick

* Piece of Ginger

* 1/4 kilo of Shrimps

* 2 tbsp. of Bagoong (Shrimp Paste)

Cooking procedure:

1. In a saucepan, cook the garlic, ginger, onion, bagoong, gabi leaves, and coconut milk together. Add Sili if desired.

2. Allow to boil if the coconut milk is almost drying out, and looks oily.

3. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from the fire and serve.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Ginataang Monggo

Ginataang Monggo is called in Pampangga as "Lelut Balatung". I really don't know where is this delicacy originated from but all I can say it's one of the famous Merienda in the Philippines.

Ingredients:

* 1 kilo of malagkit rice (Lacatan)

* 1 kilo of shredded coconut

* 1/2 kilo of monggo or beans (green monggo was used in this recipe)

* 3/4 kilo of white sugar.

Cooking procedure:

1. Roast the monggo on a pan, when roasted crushed the monggo using a bottle and set aside.

2. Add 1 cup of water to the shredded coconut to make 1 cup of coconut creme. This creme is for the toppings of the ginataan. Set aside.

3. Use the shredded coconut again for the 2nd squeezed, add 1 liter of water to make the coconut milk then set aside.

4. To cook the ginataan, mix the rice, roasted monggo and the 1 liter coconut milk on a caserole and stir it occassionaly.

5. When it's almost done, add the 3/4 kilo of sugar and stir. The quantity of sugar will depend on your taste, put more or less.

6. When it's done, don't forget to put the creme on top of the ginataan when you serve it.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Ginataang Suso

Ingredients:

* 1 Kilo of Snail (Suso)

* 1 kilo of shredded coconut

* 1/2 clove of Garlic

* 1 big Onion sliced

* 2 Tbsp. of Ginger strips

* 2 Tbsp. of Shrimp Paste

* 1 medium sized Green Papaya

* Moringa or Malunggay Leaves

* 2 Tbsp. of Fish Sauce or according to your taste.

* Hot chilli

Cooking procedure:

1. To extract the coconut milk, pour about 2 cups of water on a one kilo of shredded coconut.

2. On a caserole, put coconut mikl, with the other ingredients such as garlic, ginger, onion, shrimp paste, fish sauce or salt and bring to a boil until the coconut milk become thick.

3. When boiling pour the snails and boil again.

4. Next step is to add the papaya and moringa/malunggay leaves,

5. If you like it hot, put few chopped hot chilli. Don't overcooked the Papaya.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Tips: On how to eat the snails. Get a toothpick to take out the content of the snail. You can also use a fork.