LUTONG PINOY RECIPE

LINAT-AN INGREDIENTS
1/2 kilo pork ribs, sliced into serving pieces
2 cups rice washing
1 onion, quartered
1 stalk lemon grass (tanglad), knotted and root bulb crushed
1 big taro root (gabi), peeled then sliced
3 string beans, sliced into 3-inch lengths
1 red bell pepper, sliced
2 tbsps. chopped spring onions
salt to taste
pepper to taste

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CRABMEAT WITH VEGETABLES INGREDIENTS
1 cup crabmeat
2 cups ubod (coconut pith), julienned
1 cup carrots, julienned
1 small onion, chopped
1 head garlic, minced
cooking oil
1 cup brown sugar
soy sauce or fish sauce to taste

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CLAM SOUP INGREDIENTS
1 1/2 kilo clams
1 bundle lemon grass
1 tbsp. salt
3 cloves garlic, minced
1 small onion, sliced
1 tbsp. chopped garlic
1 thumb size  ginger, sliced
3 pcs. tomatoes, chopped
4 cups water
2 stalks spring onions, sliced
cooking oil

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VIGAN PINAKBET INGREDIENTS
2 tbsps. cooking oil
1 tbsp. finely minced garlic
1/2 cup finely chopped onion
1 kilo pork, sliced
5 ripe tomatoes, quartered
1/2 cup shrimp paste (bagoong alamang)
1/2 cup water
1/2 cup water
3 eggplants, sliced
2 cups squash, sliced
1/2 cup boiled squash, mashed
5 pcs. okra
1 bundle sitaw, sliced into 3-inch lengths
salt and pepper to taste

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BULALO INGREDIENTS
3 pcs. bulalo (ox knee cap)
2 tbsp. peppercorn
salt to taste
3 onions, quartered
3 potatoes, quartered
1 kilo Baguio beans, slice each bean in two
1 head cabbage, quartered
4 pcs. banana (saba variety)
2 pcs. corn on the cob, cut into several pieces
1 bundle pechay

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MONGGO WITH AMPALAYA INGREDIENTS
2 cups cooked monggo
1 tbsp oil
1/2 cup cup sliced tomato, sliced thinly
1 onion, sliced
1 tsp garlic
1 tsp salt
1 1/2 cup water
Ampalaya leaf

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