LUTONG PINOY RECIPE

Mechado with Lemon Grass Ingredients:
1 kilo beef, cubed
1 small onion, chopped
1 thumb-sized ginger, chopped
3 lemon grass bulbs
1 1/2 cups tomato sauce
1 carrot, cubed
1 potato, cubed
1/4 tsp, cinnamon powder
1/2 tsp. curry powder (red or yellow)
1/2 tsp. cayenne pepper

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SWEET AND SOUR PORK INGREDIENTS:
1 lb Pork shoulder or butt
1/3 cup Distilled white vinegar
2 Potatoes
2 Bell peppers
1 Onion
1 Carrot
1 tbsp Peanut oil
1 cup Water
2 tbsps Soy sauce
1/4 tsp Salt
1 tbsp 1 Tbsp. sugar
2 tbsp All-purpose flour

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ADOBONG PUSIT INGREDIENTS:
1/2 kilo squid, cleaned
1 medium onion, roughly chopped
3 cloves garlic, crushed and chopped
3 tbsp vinegar, preferably white
2 tbsp soy sauce
1 cup water
cooking oil
salt and pepper to taste

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Bukayo is a very sweet Filipino dessert popular with children. It is made by simmering strips of young, gelatinous coconut (buko) in water and then mixing with white or brown sugar.

BUKAYO INGREDIENTS:
1 kg grated coconut
1 kg pulot-ipot (molasses)
½ kg corn syrup
½ g potassium metabisulfite

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Leftover Lechon Fries Ingredients:
1 kilo leftover lechon
1/2 cup freshly squeezed calamansi juice
1/2 tablespoon chopped siling labuyo (chili pepper)
1/2 cup oil for frying

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2 cups guso seaweeds (lato)
1/2 cup shrimps, blanched then peeled
1 thumb-size ginger, chopped
2 small onions, sliced
2 medium-sized tomatoes, seeded then julienned
3 tbsps. salad oil
1/2 cup vinegar
salt to taste
pepper to taste
1 head lettuce
1 small cucumber, sliced into thin rounds

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Binaki Ingredients:
30 ears sweet corn, grated
3 cans evaporated milk
1 stick (or block) of butter (or margarine if desired)
1 1/2 tbsps. baking powder
1 pack cheddar cheese
1/2 kilo white sugar
corn husk or skin

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Steamed Maliputo Ingredients:
1 medium-size maliputo fish (a fish native in Taal lake in Batangas)
1 tbsp. salt
1 tsp. sesame oil
1 tbsp. lambanog (coconut wine)
1 thumb-size ginger
spring onions

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Tabios Ingredients:
1/2 k. tabios (fish native to Bicol, considered one of the smallest fish in the world)
1 thumb-size ginger, sliced
1 small onion, sliced
cooking oil
1/4 cup vinegar
2 bird’s eye chili (siling labuyo), chopped

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Buntan Crabs Ingredients:
1 buko (young coconut)
salt to taste
1 cup coconut cream (first extract or kakang gata)
1 thumb-size ginger, sliced
3 stalks leeks, sliced
1 large crab, washed and cleaned

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