LUTONG PINOY RECIPE

Lawot-lawot Ingredients:
1 cup coconut cream (first extract or kakang gata)
2 cups coconut milk (second extract)
1 cup dried dilis (local anchovy)
3 tbsps. bagoong alamang (shrimp paste)
1 small onion, sliced
1 finger pepper
1 small tomato, quartered
1 1/2 cups squash, cubed

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Lawot-lawot Ingredients:
2 cups thin coconut milk (second extract)
4 cups squash, cubed
4 cups sliced loofah gourd (patola)
2 budles kangkong, tender stalks and leaves only
8 pcs. okra, slice each piece into halves
1 bundle alugbati (Malbar spinach), leaves only
6 medium-size tomatoes
1/2 cup coconut cream (first extract or kakang gata)
salt to taste
pepper to taste

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Lumpia Ubod Ingredients:
1 kilo fresh ubod (coconut trunk pith), julienned
1/2 kilo pork, boiled then diced
3 large onions, sliced
1 head garlic, minced
lettuce leaves
lumpia wrappers
chicken or pork broth

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Kamote Tops Salad Ingredients:
1 medium bunch of fresh kamote tops, trimmed
5 cups water
2 medium tomatoes, sliced
1 medium onion, minced
1 thumb-sized ginger, minced
Juice of 1 lemon
1 tbsp. olive oil
3 tbsp. soy sauce

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For wrapper:

2 tbsps cooking oil
3 cups unsifted all-purpose flour
6 eggs
1/2 tsp salt
5 cups water

For filling:
3 tbsps cooking oil
4 cloves garlic, minced
1 small onion, minced
100 grams pork casim, cut 1/2 inch cubes
1/4 kilo shrimps, shelled and minced
2 cups shrimp juice
1 small carrot, cut julienne strips
1/2 kilo soft ubod, cut julienne strips
1 small head cabbage, cut julienne strilps
Spring onion for garnish

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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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Lagat na Puso Ingredients:
2 pcs banana heart (Butuan variety), sliced
2 tbsps salt (for rubbing)
100 grams pork liempo, sliced thinly
3 tbsps cooking oil
2 cloves garlic, minced
1 onion, minced
1 onion, minced
100 grams shrimps, shelled and deveined
2 tbsps vinegar
1 chicken cube, dissolved in 1/2 cup water
1/8 tsp salt
1/8 tsp ground black pepper

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Pako Salad Ingredients:
6 cups pako leaves

Dressing:
1/3 cup vinegar
1/3 cup sugar
1 tsp salt
4 tsps onion Tagalog
6 medium-sized tomatoes, sliced

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