Pancit Molo Recipe

• 1 whole chicken
• 4 cups water
• 1/4 kilo shrimps
• 1/2 kilo ground pork
• 1 piece onion, chopped
• salt and pepper
• 2 beaten eggs
• 50 pieces molo wrapper
• 2 tablespoons cooking oil
• 2 teaspoons garlic
• 1 piece onion, chopped
• 1 piece chicken cube
• 4 cups water
• salt and pepper
• atchuete oil
• spring onions, chopped
• fried garlic bits

In a pot, put chicken and water. Simmer for about 45 minutes. When chicken is cooked, remove from stock and shred into small pieces. Discard the skin. Set stock aside.

Shell and devein shrimps, chop. Put shrimp heads in mortar and pestle and pound heads until crushed. Put about 1/4 cup water and mix well. Strain off shrimp juice. Set aside.

Mix ground pork, 1/2 of the chopped shrimps, onions, seasonings and eggs. In each molo wrapper, put a teaspoonful of meat mixture and wrap. Arrange each wrapped molo in a tray.

Heat cooking oil and sauté garlic and onions. Add the other half of the chopped shrimps, flaked chicken, shrimp juice, chicken broth and water. Season with salt and pepper. When water is simmering, drop wrapped molos one at a time. Stir. Simmer until molo is cooked. Add atchuete oil.

Garnish with spring inions and fried garlic bits. Serve hot.

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Sinigang na Baboy Recipe

           Pork Sinigang

• 8 cups water or rice washings
• 4 pieces medium-sized tomatoes, quartered
• 1 piece medium-sized onion, quartered
• 1 / 2 kilo pork liempo, cut into 2" cubes
• 2 pieces tamarind broth cubes
• 2 pieces radish, sliced diagonally
• 1 / 4 kilo string beans, sliced into 3 inch lengths
• 2 cups kangkong tops and leaves
• salt
• 4 pieces long sili peppers

Boil tomatoes and onions in water. Add the pork cubes and boil until tender. Add the tamarind cubes and the radish. When the radish is half-cooked, add t I e string beans. Season with salt.
 

Before turning off fire, add the kangkong tops and leaves and long sili peppers. Serve hot.

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Pork with Kadios and Langka Recipe

• 1 cup kadios (pigeon pea)
• 6 cups water
• 1/2 kilo pork cubes
• 1/2 kilo langka slices (young jackfruit) 1/4 kilo batwan
• 1 stalk tanglad (lemon grass), bundled

Wash kadios in water. Boil it in 2 cups water for 10 minutes to release the scum from the kadios. Put off flame, discard water and wash kadios again.
 

Boil kadios again in 6 cups water. When water is boiling, add pork pieces. Lower flame and simmer until kadios and pork pieces are tender. To test kadios, get I bean and squeeze between thumb and forefinger if it can be crushed. Add langka slices.
 

When langka is cooked, add batwan. Make sure langka is cooked because the batwan toughens the langka. Simmer until the batwan has soured the broth. Add tanglad bundle and season with salt. Serve hot.

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Patola with Miswa Soup Recipe

• 1 tablespoon cooking oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 / 2 cup shrimps, peeled and deveined 
• 6 cups rice washings
• 1/ 2 kilo patola (sponge gourd), peeled and sliced crosswise to about 1/4 inch
• 100 grams misua (flour threads) salt and pepper
• fried garlic bits
• spring onions, chopped

Saute garlic and onions in cooking oil. Add the shrimps until they are pink in color then pour the rice washings. When stock is boiling, lower heat. Simmer and add patola slices.

When patola is half-cooked, add the misua. Season with salt and pepper. Sprinkle with fried garlic bits and chopped spring onions. Serve hot.

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Laswa Recipe

The Ilonggos' claim to fame-- having the healthiest soup ever cheated!

• 4 cups water
• 2 pieces tomatoes, quartered
• 1/4 cup shrimps, peeled and deveined 
• 1/4 kilo squash, cut into 2" squares
  1/4 kilo string beans, cut into 3" lenghts 
• 1/4 kilo eggplant, sliced diagonally 
• 10 pieces okra, sliced diagonally 
• 2 cups alugbati leaves
• salt

Boil tomatoes in water then add the shrimps. Whenn shrimps are pink in color, add the following one at a time in this order--squash, string beans, eggplant, okra and cook until tender.

Add the alugbati leaves and season with salt. Serve inlnlediately.

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Kansi Recipe

• 8 cups water
• 1 / 2 kilo punta y pecho (beef brisket), cubed 
• 1. beef bone with marrow, cut into serving pieces
• 1 medium-sized onion, quartered 
• 1 tomato, quartered
• 1 / 2 kilo young langka slices 
• 1 stalk tanglad, bundled
• 1/4 kilo batwan
• 4 long sili peppers    
• 1 tablespoon atchuete oil*
• salt

Boil water and add the beef cubes, bone, onion and tomatoes. Simmer until meat is fork tender.

Add langka slices and tanglad. When langka is cooked, add batwan and sili peppers.

Season with salt. Add atchuete oil. Serve hot.

*To make atchuete oil, fry a tablespoon of atchuete idss in 2 tablespoon oil. Turn off flame when color is extracted.

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Tinola na Isda (Bangus) Recipe

• 4 cups rice washings
• 3 pieces medium-sized tomatoes, quartered
• 1 piece onion, quartered
• 1 piece 1/2 kilo bangus, cleaned, scaled and sliced diagonally
• 3 pieces long sili peppers
• 2 pieces tamarind broth cubes
• salt
• 2 cups kamote tops and leaves

Boil tomatoes and onions in rice washings. Once mixture boils, add bangus slices and simmer uncovered.
 

When fish is half-cooked, add sili peppers and tamarind cubes. Season with salt. Put off flame and add kamote tops and leaves. Serve hot.

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Chicken with Kadios and Ubad Recipe

• 1 cup kadios (pigeon pea)
• 6 cups water
• 1 piece chicken, cut into serving pieces 
• 1 piece medium-sized onion, quartered
• 2 pieces ubad (banana tree core), chopped 
• 1 piece barbeque stick
• 1 stalk tanglad (lemon grass), bundled
• salt

Wash kadios in water. Boil it in 2 cups water for 10 minutes to release the scum from the kadios. Put off flame , discard water and wash the kadios again.
 

Boil kadios again in 6 cups water. When water is boiling, add chicken pieces and -onions. Lower flame
until kadios and chicken are tender. To test the kadios, get 1 bean and squeeze between thumb and forefinger if it ,can be crushed. Squeeze rock salt with ubad to remove sap. Put squeezed ubad in a bowl. Twist the end of a barbeque stick in the bowl of ubad to remove the fibers. Continue twisting until all fibers are removed. The ubad makes approximately 2 cups.
 

When chicken and kadios are tender, add the I  I and tanglad. Season with salt. Serve hot.

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