LUTONG PINOY RECIPE

INIHAW NA LIEMPO (GRILLED PORK BELLY) INGREDIENTS
2 kilograms pork belly
2 tablespoons finely chopped garlic
1/2 cup vinegar
1 tablespoon cracked black peppercorns
1-1/4 tablespoon soy sauce
2-1/2 tablespoons 7-Up

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Suman Moron is a native delicacy from Leyte. This is a sweet choco filled rice cake wrapped in banana leaves.

SUMAN MORON INGREDIENTS:
2 kilos grated coconut meat
8 cups boiling water
6 cups ordinary rice flour
2 cups glutinous rice flour
30 chocolate tableya, melted with 1/4 cup water

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NILAGANG BAKA INGREDIENTS:
2 lbs beef ( cut into cubes about 1-1/2 inches)
6 pcs potatoes (cubed, as big as the beef slices)
1 bundle Pechay (bok-choy) (cut in halves)
1 small cabbage (quartered)
3 tbsp vegetable oil
8 cloves garlic (mince)
6 medium onions (quartered)
3 tbsp fish sauce
12 pcs black peppercorns
10 cups water
2 cubes beef broth cubes
salt & pepper to taste

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SINIGANG NA BANGUS INGREDIENTS:
1 piece large bangus, cleaned and sliced into serving pieces
5 cups water
1 small ginger, sliced
2 pieces tomatoes, quartered
1 medium onion, sliced
2 medium eggplants, cut into serving pieces
5 pieces string beans, cut into serving pieces
2 cups kangkong leaves

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Puto bungbong is a delicacy popular during Christmas season. It is a filipino native snack made from sticky rice which is steamed in small chimney like steamers. These are sold beside churches during “simbang gabi” or early morning mass.

PUTO BUNGBONG INGREDIENTS:
1 cup glutinous rice
2 tsp purple food color (ube)
2 cups water
panutsa

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NILAGANG MANI INGREDIENTS:
peanuts
water
salt

NILAGANG MANI PROCEDURES:
1. In a large sauce pan, cover peanuts (still in shell) with enough water.
2. Add salt.
3. Boil until peanuts are tender.

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FRIED SAGING INGREDIENTS:
4 medium banana (saba variety), cut in half lengthwise
1/2 cup white sugar
1/2 cup cooking oil

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PUSO INGREDIENTS:
- young coconut leaves (These leaves are taken from the top of the coconut tree. They are unopened, yellow, and soft. )
- rice

PUSO PROCEDURES:
1. Begin weaving the puso basket using the young coconut leaves. Please click on the picture for steps in weaving the basket.

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LUMPIA NGOYONG INGREDIENTS

½ k shredded coconut ubod
1/k ground pork
½ k shrimps (shelled) and chopped
½ c onions
¼ c garlic
1 tbsp. ngoyong powder
50 pcs. Lumpia wrapper
2 c cornstarch
2 c flour (all purpose flour) 2 eggs
½ gallon oil
1 tbsp. ginisa mix
water enough for a pour better

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BAGOONG INGREDIENTS:
Use only good fresh fish (anchovies are preffered)
Salt

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