LUTONG PINOY RECIPE

Red Snapper Ala Badjao Ingredients:
2 pcs. whole red snapper (lapu-lapu)
1 cup boiled mussels
1 cup boiled clams
1 cup cooked shrimp
2 onions, chopped
3 tomatoes, chopped
4 fresh red chili (siling labuyo)
1 head garlic, crushed
5 tsps. fish stock
2 pcs. calamansi, juice only

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Roasted Ostrich Ingredients:
1/2 k. ostrich meat
2 heads garlic, chopped
2 small onions, chopped
pepper to taste
3 pieces bay leaves
1 tsp. mustard, store-brought
pinch of salt
corn oil

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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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Ingredients:
3 cups thin coconut milk
2 pc pandan leaves
2 pcs ripe saba banana, sliced
1 pc (100g) yellow or purple kamote, cut into cubes
150g galapong (ground glutinous rice), shaped into 1 tsp balls
2 tbsp sugar
1/2 cup cooked large white sago
1 can (439 g) DEL MONTE FIESTA Fruit Cocktail, drained and chilled
1 pack (125 ml) DEL MONTE Fruit Salad Cream, chilled
3 tbsp sweetened condensed milk

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Fish with miswa ingredients:
1 fried fish
1/2 cup miswa
1/2 onion cut in wheels
2 ripe tomatoes
2 cloves garlic, crushed
salt to taste

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Chicken with corn and malunggay ingredients:
1 medium sized chicken
2 cloves garlic, crushed
1/2 onion, medium size
1 cup fresh corn from cob
5 cups water
4 tbsps. lard
1/2 cup malunggay leaves, washed and sorted
2 or 3 tbsps. patis or soy sauce

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Pocherong dalag ingredients:
1 medium-sized dalag
1/2 cup fat
1/4 cup tomato sauce
1/2 head garlic
1 small onion, sliced fine
3 ripe saba bananas, cut in halves
1/2 small cabbage, cut into 4 parts
2 yellow camote (cut into 4 parts)
2 yellow camote (cut into halves)
1 cup water
salt

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Asado de Carajay Ingredients:
2 pcs. ox tongue
1 kilo pork
3 tbsps. toyo
1 cup vinegar
2 onions, quartered
1 tbsp. paprika
2 whole chicken
1 bay leaf
grains of black pepper
salt to taste
1 can mushrooms
1/2 kilo potatoes, quartered
2 tbsps. flour
water enough to make tongue and pork tender.

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Pinangat na gabi ingredients:
24 gabi stems and leaves
1/4 kilo cooked pork, cut into small cubes
1/2 cup dried fish, boiled and flaked
1/2 cup bagoong alamang
2 pieces siling labuyo, crushed
2/3 cup green onions, finely cut
1 1/2 cups pure coconut milk
1 1/2 cups coconut milk (second extraction)

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Crispy Adobo with Adobo Rice Ingredients:

1 1/2 k pork liempo (cut 1 1/2″ wide, 1/2″ thick)
1/4 k chicken liver
1/2 c soy sauce
1/2 c vinegar
1/2 c water
1 tsp brown sugar
2 pcs peppercorn
1 head small garlic, crushed for adobo
1 head small garlic, crushed for adobo rice
1 c cooking oil for frying

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