1. dELiCACiES with RECiPiES:
* PAKSIW NA PATA WITH BEER
INGREDIENTS:
1 large pork pata, sliced
1 cup beer
½ cup dried banana blossoms, cleaned and
soaked
1 clove garlic, crushed
1 small laurel leaf
Oregano leaves
½ cup vinegar
Salt, soy sauce and pepper to taste
6 pieces saba banana, fried
Brown sugar to taste
PROCEDURE:
Clean pata and place in deep saucepan. Add beer
and enough water to cover and cook until tender.
Add the rest of the ingredients except bananas
and continue cooking. Add bananas and simmer
for 5 minutes more
* PANCIT GUISADO PAMPANGO
INGREDIENTS:
¼ cup cooking oil
1 teaspoon minced garlic
3 pieces tokwa, cut into cubes
¼ kilo pork, lean, cut into cubes
¼ kilo shrimps, shelled
½ cup shrimp juice
½ cup atsuwete extract Patis, salt and pepper for
seasoning
¼ kilo cabbage, cut finely Kintsay
¼ kilo bihon, soaked briskly in water
1 teaspoon, minced garlic
2 tablespoons minced garlic
Green onions
½ cup finely cut kamias
2 hard-cooked eggs, sliced
PROCEDURE:
Heat oil, sauté 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 sauté 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.
*KAMANIANG
INGREDIENTS:
2 tablespoons cooking oil
1 teaspoon crushed garlic
1 tablespoon sliced onion
½ cup sliced tomatoes
½ cup shrimps, shelled
1-1/2cups shrimp juice
1-1/2teaspoons salt
Dash of pepper
2 cups cut squash fruit
1 cup cut kamaniang (sitaw) (2” lengths)

2. PROCEDURE:
Sauté garlic, onion, tomatoes and shrimps. Cook
2 minutes and add shrimp juice. Season with salt
and pepper. Let boil. Add squash fruit and sitaw.
Cook 10 minutes.
* BINAGIS
INGREDIENTS:
2 tablespoons cooking oil
1 teaspoon crushed garlic
2 tablespoons sliced onion
1 cup sliced boiled pork
1 cup cubed pork liver
¾ cup sliced boiled pork heart
¼ cup sliced oiled pork kidney
1 cup broth
1/3 cup vinegar
1-1/2teaspoons salt
½ cup red sweet pepper strips
PROCEDURE:
Sauté 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.
*PINATISAN
INGREDIENTS:
½ cup sliced cleaned & cooked small intestines
(2” lengths)
1 tablespoon cooking oil
1 teaspoon minced garlic
6 slices lean pork
½ cup sliced pork liver
¼ cup vinegar
2 tablespoons patis
½ 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 ½ cup meat broth. Cover and
bring to a boil. Simmer over low heat for 30
minutes. Serve hot.
*TALANGKA SOUP
INGREDIENTS:
30 pieces talangka
3 cups water
2 tablespoons cooking oil
1 tablespoon sliced onion
¼ cup sliced tomatoes
Patis to taste
2 pieces kamias
¼ 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. Sauté 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.

3. *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
½ cup sliced tokwa
½ cup sliced petsay
½ cup sliced cabbage
½ kilo fresh miki
Soy Sauce to taste
PROCEDURE:
Heat cooking oil. Sauté 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
*MAZAPAN DE PILI
INGREDIENTS:
Mazapan de Pili (pili nut candies)
3 cups ground pili nuts
2 cups sugar
1 tsp. dayap juice
1 tsp. dayap rind
2 cups evaporated milk
½ cup fine bread crumbs
3 large egg yolks
PROCEDURE:
Blanch the pili nuts and grind finely using a food
processor or grinder. In a deep frying pan cook
ground nuts, sugar, milk and water for about 15
minutes or until thick. Add the egg yolks, juice,
rind and bread crumbs and cook for an
additional 10 minutes. Place in small paper
candy cases. Makes 10-15 large candies.
*TAMALES (rice and peanut cake with
savory topping)
INGREDIENTS:
1 cup powdered rice or rice flour
1 cup coconut milk
2 ½ cups chicken broth
¼ tsp brown sugar
1 ½ tsps. salt
¼ tsp pepper
3 tbs. peanut butter
½ cup cooked lean pork meat cut into strips
½ cup cooked chicken breast cut into strips
1 sliced cooked ham
½ cup thinly sliced chorizo or pepperoni
2 hard-boiled eggs, sliced
PROCEDURE:
Toast the rice flour over medium heat until
golden brown. Remove from heat and gradually
add the coconut milk. Stir or whisk until smooth.
Mix in peanut butter, salt, sugar and pepper. Add
the chicken broth and continue cooking,
constantly stirring until mixtures turns into a
thick paste. Turn the heat down and continue
cooking with constant stirring for 10 more
minutes. Taste and correct the seasonings.
Remove from the heat and add half of the pork,
chicken, ham and chorizo pieces. Transfer to a
lightly oiled 9x9x1½” square pan (or 9” pie
plate). Smooth out the surface and arrange the
remaining cooked meat slices and eggs over the
top. 6 servings.