LUTONG PINOY RECIPE

Soup No. 5 which makes use of cow penis and testicles, is said to be an aphrodiac.

INGREDIENTS:
4 tbsp chopped garlic
6 tbsp minced sampalok (tamarind) or 1 pack sinigang mix
1 whole cow’s penis and testicles, cleaned
8 cups water
6 tbsp chopped onions
1 tbsp whole peppercorns
t tbsp or 1 pack si-bot or tungkoy
1 beef bouillon cube
2 tbsp chopped spring onions
patis to taste

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Kandigga ingredients:
1/2 cup lungs, sliced
1/2 cup liver, sliced
1 cup water
2 tbsp lard
6 segments garlic
1 pc. medium sized onions, chopped
2 tbsp. salt
1/2 cup vinegar

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Diguang Albay Ingredients:
2 coconuts, meat grated
4 cups water
2 chickens, cut into serving portions
1 head garlic, minced
2 small onions, sliced
salt to taste
pepper to taste
1 cup chicken blood
6 bird’s eye chili (siling labuyo)

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NGREDIENTS:

1 kilo ox tongue

1/2 cup water

vinegar or lemon juice

8 strips bacon

2 cloves garlic minced

2 onions sliced

1 can button mushroom, drained

mustard, salt and pepper to taste

1/2 cup white wine

1 cup tomato sauce

1/4 cup butter

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INGREDIENTS

• 1 lb chicken’s large intestine (well cleaned)
• 1/2 cup vinegar
• 2 tbsp whole pepper corn
• 2 tbsp salt
• 4 to 6 pieces dried bay leaves
• 4 cups water
• catsup
• soy sauce
• cooking oil
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Kilawing Laguna Ingredients:

1 kilo pork intestines, boiled hen sliced into strips
1 kilo labanos (white radish), sliced
3 big onions, sliced
3 tbsps. patis (fish sauce)
1 cup vinegar
1 tsp. ground black pepper
2 tbsps. sugar
cooking oil

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Kinunot na Pagi Ingredients:

• 1 kilo stingray/pagi
• 1 pc onion
• 1 stalk celery
• 1 pc bay leaf
• 1 tsp black peppercorns
• 3 tsp olive oil
• 125 gms onion ,chopped
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Bagoong, like the rest of Northern Luzon, Alaminos cooking wouldn’t be the same without it. It is the uniquely ideal dip for fried fish and fresh fruits like green mangoes. You can also add some chili or garlic to spice it up or blend it with some vinegar for added zing.

It is also a vital ingredient to many recipes, bringing out or complimenting the natural and distinct flavors of many vegetable and meat dishes. You can also let bagoong simmer in garlic and cooking oil. Then, once cooked, pour it over some steamy rice and presto, perfect comfort food, especially during the rainy season.

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2 tbsps. oil
1/2 cup vinegar
1 tsp. salt
1 cup sliced tomato
1 onion
1/4 k. camaru or rice field cricket

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Dinakdakan Ingredients:
1/2 kilo pig ears, or pig snoout, or pig skin (variety meats)
1/2 kilo pork
salt
pepper
garlic
2 onions, chopped
1/4 cup calamansi juice
mayonnaise or
pig brain, boiled then mashed

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