LUTONG PINOY RECIPE

Sinanglay Ingredients:
6 pcs. tilapia fish
5 tomatoes, minced
3 small onions, minced
1 thumb-size ginger, minced
2 pcs. bird’s eye chili (siling labuyo), sliced
1 bundle pechay
3 cups coconut milk
salt to taste

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Ingredients:
1 kilo whole chicken, cut into serving pieces
1 medium-size green papaya, cut into pieces about 2″x1″
1/4 cup white vinegar
3 cloves garlic, crushed
1/2 cup water
1 1/2 cups kakang gata or first extraction (coconut milk)
1 thumb-size ginger, cut thinly
2 pcs siling labuyo
1 tbsp salt
1/4 tsp ground black pepper
2 bay leaves

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Sinuklaw Ingredients:
1/2 kilo pork belly, grilled and cubed
1/4 kilo fresh fish, cubed
20 grams onion, sliced
10 grams finger pepper, sliced
20 grams tomatoes, sliced
20 grams ginger, julienned
2 tbsps vinegar juice from 3 pcs calamansi
1/2 tsp salt
2 pcs siling labuyo
1 cucumber, sliced

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Kinilaw na Tuna Ingredients:
1 kilo fresh tuna, cut into chunk cubes
1/2 cup vinegar
1/2 cup calamansi juice
1 head of garlic, minced
1 big onion, minced
2 tbsps ginger, minced
3 pcs finger peppers, minced
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup chicharon, crushed

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Sampayna Ingredients:
2 tbsps cooking oil
3 cloves garlic, minced
2 small onions, minced
1 thumb-size ginger, minced
5 small tomatoes, seeded and diced
1/4 kilo pork liempo, boiled and diced
1 1/2 cups pork lungs, cleaned, boiled and diced
1 banana heart (Butuan variety) sliced and sap removed
2 chicken cubes, dissolved in
1 cup water
3 pcs lemon grass, root pounded and leaves tied in a knot
3/4 cup vinegar, combined with
1 cup pork blood
1/4 tsp salt
1/4 k pork liver, diced
1 pc jalapeno chili

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Tiolah Sapi Ingredients:
1 small garlic, peeled
1 onion, chopped
2 thumb-size turmeric (luyang dilaw)
1/2 thumb-size ginger, peeled and sliced
4 pcs siling labuyo, sliced
pinch of salt
1 coconut, grated and toasted dark brown
1/r cup cooking oil
1 kilo beef short ribs
3 beef cubes
6 cups rice washing or water
1 bundle native pechay

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Seafood Nilubihan Ingredients:
2 cups thin gata or second extraction (coconut milk)
1 onion, chopped
1 thumb-size ginger, sliced thinly
3 pcs siling labuyo, sliced
1 pc chicken cube
1 kilo squid, cleaned (removed ink sac and skin) and sliced
1 kilo tahong, steamed open and shelled
3 large corns on the cob, grated
1 cup malunggay leaves
1/2 cup kakang gata or first extraction (coconut milk)
1/4 tsp salt

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Lauot-lauot Ingredients:
1 beef cube dissolved in 1 cup gata or second extractino (coconut milk)
2 cups squash, cubed
2 cups patola, sliced
1 small bundle kangkong, leaves and upper tender stems only.
4 pcs okra, sliced 1″ long
1 small bundle alugbati leaves
4 medium tomatoes
1 1/4 cup kakang gata or first extraction (coconut milk)
1/4 tsp salt
1/8 tsp ground black pepper

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.4 tbsps cooking oil
2 tbsps garlic, crushed
4 tbsps onion, sliced
6 cups kangkong stems, cut into 3″ long
1/2 cup tomatoes, sliced
1 cup vinegar
1 1/2 cups water
6 tbsps bagoong alamang

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Tagoctoc Ingredients:
1 kilo tilapia, about 5 pieces
4 medium tomatoes, minced
2 onions, minced
1 thumb-size ginger, minced
1 siling labuyo, chopped
2 chicken cubes, crushed
1/4 cup coconut milk (kakaang gata)
1/4 tsp salt
10 pcs native pechay leaves
4 cups kakang gata or first extracction (coconut milk)
3 1/2 cups gata or second extraction (coconut milk)

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