THE PHILIPPINE

COOK BOOK
PORK CHICKEN SEAFOOD

Last updated 11/01/06 www.cebe-ph.com

ADOBONG BABOY

1 kilo pork picnic or side bacon belly (cut into bite-sized cubes)
1 cup white vinegar
1 head garlic (finely chopped) portioned into two
3 pcs. laurel (bay leaves)
1/2 cup soy sauce
1 cup water
1 teaspoon peppercorn
3 tablespoons oil

In a deep skillet, brown pork in oil.

Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water.
Bring to a boil, lower the fire and cook uncovered for 10 minutes.
When it gets too dry just add 1/2 cup of water.
Cover and let simmer until pork becomes tender.
In another pan, cook remaining garlic until golden-brown.
Add pork and pour the rest of the adobe sauce.
Serve hot.
AFRITADANG BABOY

1 kilo pork (cut into chunk cubes)

kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
cup breadcrumbs
Pinch of salt & pepper
Oil

In a casserole, brown pork and set aside.

Saut garlic and onion.
Pour in the stock and tomato sauce.
Bring to a boil and add in pork.
Allow simmering until pork is cooked and tender.
Add in potatoes and allow cooking.
Add in bell pepper and season with salt & pepper.
Add in breadcrumbs and thicken sauce.
Serve hot.
AFRITADANG BAKA

1 kilo beef (cut into chunk cubes)

kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
cup breadcrumbs
Pinch of salt & pepper
Oil

In a casserole, brown beef and set aside.

Saut garlic and onion.
Pour in the stock and tomato sauce.
Bring to a boil and add in beef.
Allow simmering until beef is cooked and tender.
Add in potatoes and allow cooking.
Add in bell pepper and season with salt & pepper.
Add in breadcrumbs and thicken sauce.
Serve hot.
BICOL EXPRESS

kilo pork (sliced very thinly)

3 cups long chili pepper (julienne)
1 cup baguio beans (julienne)
1 small head of garlic (minced)
1 small onion (minced)
1 cup coconut milk
1 cup coconut cream Pinch of salt and pepper

Soak chili peppers in salted water for 30 minutes, rinse, then strain well.
In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion,
and then mix pork once more.
Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10
minutes.
Add in baguio beans and chili pepper and cook until dish gets a little dry.
Pour in coconut milk and cook until sauce thickens.
Season to taste.
Serve hot.
BINAGOONGANG BABOY

1 kilo pork with fat (cut into chunk cubes)

2 cups bagoong alamang
1 head of garlic (minced)
1 big onion (minced) 4 tomatoes (diced)
4 chili peppers (minced)
cup vinegar
4 tablespoons brown sugar
cup water

In a casserole, boil pork and lower fire until water evaporates and pork oil starts
to come out.
When pork is lightly crispy, put in on the side and saut garlic, onion, tomatoes
and chili peppersin the fat and mix pork once more.
Add in the bagoong and cook while stirring for 5minutes.
Pour in the vinegar and stir well.
Add in the sugar and let simmer for 10 minutes or just until cooked.
Serve hot.
BISTEK

kilo beef sirloin (cut into 3 " strips)

2 tablespoons soy sauce
2 tablespoons calamansi juice
1 teaspoon salt
1 teaspoon pepper
cooking oil
1 big red onion (sliced thinly to make rings)

Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
Saut onion rings in oil.
Serve beef in a platter topped with onion rings.
BOPIS

1 kilo pig's heart (clean, boiled and minced)

1 kilo pig's lungs (clean, boiled and minced)
1 head of garlic (minced)
1 onion (minced)
3 tablespoons oil
teaspoon oregano
1 laurel leaf
3 pieces red bell pepper (diced)
-cup vinegar
1-cup stock
teaspoon hot chili pepper (minced)
2 tablespoons atsuete oil
Pinch of salt & pepper

In a saut pan, heat oil and saut garlic and onion.

Add in minced heart and lungs.
Season to taste with salt & pepper.
Add in oregano, laurel leaf, red bell pepper and vinegar.
Bring up heat and allow boiling without stirring.
Stir in stock and hot chili pepper.
Lower heat and allow simmering until stock evaporates a little.
Finish with atsuete oil.
Serve hot.
BULALO

1 kilo beef shank (chopped for serving pieces with the bone & marrow)
1 big onion (diced)
4 stalks onion leeks (chopped)
cup dried banana blossom
Pinch of salt & pepper
Water
Patis (fish sauce)
cup Soy sauce
2 pieces calamansi
2 pieces hot chili pepper

Boil beef shank and throw away the water.

Boil beef shank once again in medium heat for about 2 hours or until beef is
tender and broth is flavorful.
Add water if necessary.
Add the onions, leeks and banana buds.
Season with salt & pepper and patis.
Serve hot with soy sauce, calamansi, and hot chili pepper.
BREADED STEAK

1/2 kilo beef (tenderloin)

1 tbsp salt
1/4 tbsp pepper
1 tbsp calamansi juice
1 tbsp vetsin
1 beaten egg

Cut beef into thin slices. Season with salt, calamansi juice, pepper, and vetsin.
Let stand for 1/2 hour.
Dip in beaten egg, roll on bread crumbs. Deep fry until golden brown. Serve with
catsup.
CHICKEN-PORK ADOBO

1/2 kilo pork

1/2 kilo chicken
1 cup vinegar
2 tbsp salt
1 tsp vetsin
1/2 tsp pepper (powdered)
5-6 cloves garlic, minced
2 cups thick coconut milk

Cut pork and chicken into small serving pieces. Put in pan and add all ingredients
except coconut milk. Boil for 5 minutes. Drain. Set aside broth.
Fry pork, chicken, and garlic in oil until a little brown. Add broth again, cover and
boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking
until pork and chicken are done.
CHICKEN PORK EMBUTIDO

1 kilo ground pork

2 cups diced ham
cup grated carrots
1 cup pickle relish
cup raisins
cup green bell pepper (minced)
cup red bell pepper (minced)
6 whole eggs
1 cup grated cheddar cheese
Pinch of salt & pepper

In a mixing bowl, mix all ingredients well.

Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
Steam or bake in oven until firm cooked.
Let cool and refrigerate.
Serve chilled and sliced.
CHORIZO DE BILBAO

1/2 kilo ground beef meat

1/2 kilo ground pork meat
1/4 kilo pork fat, cubed
1/4 tsp. salitre
2 tbsp. fine salt
2 tbsp. white sugar
3 tsp. ground pepper
1 head garlic, minced
1/4 cup pimento
3/4 cup cooking oil

Brown garlic in oil. Add garlic and oil to ground beef, pork meat, and pork fat. Add
the rest of the ingredients and mix well. Fill in casing. The chorizo should be at
least 4" long. Keep in refrigerator for 3 days.
On the 4th day, place in pan, cover with water and boil for 10 minutes. Prick wtih
fork to eliminate air bubbles in skin. Drain. Set aside broth. Dry in the sun for a
day or dry in the oven with a low heat (200 F) for 2 hours.

Place again in pan. Pour back broth (where chorizos were boiled). Add 3/4 cup
cooking oil or shortening. Simmer until sauces dries and only the oil is left. Turn
several times while cooking. Cool and arrange in a container with cover. Pour in
oil. Keep in the refrigerator.
CORNED BEEF

1 kilo beef
5 cups water
1 cup salt
1 tbsp white sugar
5 tablets ascorbic acid (500 mgs)
1 tsp saltier
1 tsp Sodium Nitrite

Cut meat into 1 1/2" cubes. Mix last 6 ingredients. Soak cubed meat in the
solution for 7 hours or overnight. Caution: soaking should not exceed 12 hours
and sodium nitrite should be used as directed. Too much of this solution is
dangerous to the health.

Rinse 3 times in clear water.

Boil in plain water until done. Drain. Throw away broth.
While in strainer, shred meat using 2 forks.
You may then saute your corned beef with minced garlic, onion, and tomatoes.
Add diced potatoes if desired.
CRISPY PATA

1 pork's front leg (pata)

1 bottle 7 up or sprite (soft drinks)
1 1/2 cups water
1 tbsp. salt
1/2 tsp. baking soda
1 tsp. vetsin
2 tbsp. patis
2 tbsp. flour oil fro frying

Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in a
deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15
minutes, add baking soda. Baking soda will hasten the softening of the pata's
skin. Continue cooking. If water dries up and pata is not yet done, add another
cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or
place in refrigerator overnight to make skin dry.
Before frying, brush with patis and sprinkle with flour generously. Deep fry until
crispy and golden brown.

Put off the heat and pour 1/4 cup water. This will make the skin more crispy.

Serve with this sauce:

Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper
(siling labuyo).
DINOGUAN

kilo pork (diced)

1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
-cup vinegar
3 tablespoons patis (fish sauce)
2-cups stock
1-cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
teaspoon black pepper

In a pot, simmer pork for 30 minutes and remove scum that rises to the surface.
Keep stock.
In a casserole, heat oil and saute garlic and onion for a minute.
Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5
minutes.
Add in vinegar and bring up to a boil withoutstirring.
Lower heat and allow simmering uncovered until most ofthe liquid has
evaporated.
Add in stock and allow simmering for 5 minutes.
Add in blood, sugar and long green peppers.
Cook for 10 minutes more or until consistency thickens, stirring occasionally to
avoid curdling.
Serve hot with puto.
EMBUTIDO

1 kilo ground pork

2 cups diced ham
cup grated carrots
1 cup pickle relish
cup raisins
cup green bell pepper (minced)
cup red bell pepper (minced)
6 whole eggs
1 cup grated cheddar cheese
Pinch of salt & pepper

In a mixing bowl, mix all ingredients well.

Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
Steam or bake in oven until firm cooked.
Let cool and refrigerate.
Serve chilled and sliced.
HAM (15 DAYS)

1 kilo pork (thigh or pigi)

1 cup salt
1 tsp salitre
1/2 cup gin
1 cup white sugar

Mix salt, salitre, sugar, and gin altogether. Prick pork all over with ice pick or fork
and soak in mixture. Soak for 15 days. Kepp in refrigerator, covered with cheese
cloth or foil.
Each day, prick and turn meat in its solution.
On the 15th day, wash thoroughly, add a can of pineapple juice (medium-sized
can) and boil until meat is tender.
Remove the skin. Sprinkle brown sugar and bake in a preheated oven (350 F) for
10 minutes or until brown.
Instead of baking in oven, you may press a heated kitchen turner (siyanse) on
the meat, repeating several times until meat browns.
KALDERETANG BAKA

1 kilo beef (for stewing, cut into chunk cubes)

kilo beef liver (cut to almost the same size as the beef)
6 cloves garlic (minced)
2 medium onions (diced)
6 big tomatoes (quartered)
3 big red peppers (diced)
3 big green peppers (diced)
cup pitted green olives
4 pieces chili pepper (minced) 1/2 cup olive oil)
2 tablespoons tomato paste
cup all purpose cream
cup grated cheese pinch of salt & pepper to taste
3 cups beef stock
1 teaspoon cornstarch in little water

In a casserole, saute garlic, onion, tomatoes and all the pepper.

Add in the beef and the liver. Cook for a little while and take out the liver and set
aside.
Pour in the stock and tomato paste.
Bring to a boil and lower the fire and let simmer until beef becomes tender.
Season with salt and pepper.
Add in olives, and diluted cornstarch.
Grate liver and add into the mixture.
Allow sauce to thicken and add in cream and grated cheese.
Serve hot
KARE KARE

kilo beef (tender cut from sirloin or round)

cut into chunk cubes
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional
to eggplant slices, blanch in boiling water)
1 bundle sitaw (string beans) cut to 2" long

In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is
tender and cooked. Remove all scum that rises to the surface.
Take out the meat, set aside, keep stock for later.
In another casserole, heat oil and atsuete oil and saute garlic, onion and
bagoong alamang and toasted rice and nuts (if using nuts)
Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and
add peanut butter (if using peanut butter)
Simmer until all flavors are incorporated, then add the vegetables.
Make sure vegetables is well cooked and not soggy.
Serve hot with bagoong with calamansi and chili pepper.
LENGUA ESTOPADA

1 tongue pork (sbout 1 1/2-2 kilos)

2-3 large onions, quartered
6 green olives (optional)
1/4 kilo pork fat
3 tbsp pimento
1 small can tomato paste or 2 cans tomato sauce
1 tbsp. vetsin
1 tsp. pepper (ground)
1 tbsp. salt
1/2 cup rhum
2 tbsp. chili sauce
2 tbsp. Worcestershire sauce
3 bell pepper, red & green (strips)
1 small can pineapple juice
1/2 cup bread crumbs
1 chorizo de bilbao (finely chopped)

To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape
white, thick skin. Then wash in clear water.
Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and
simmer until half done.

Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all
ingredients except bread crumbs. Stir for 3 minutes, then add to tongue.
Continue cooking until tongue becomes tender. You may add more water if
sauce dries and meat is not yet done.

Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with
bread crumbs. Pour over sliced tongue.
LONGANISA HAMONADO

1 kilo ground pork

1/4 kilo pork fat (cubed)
1/2 cup white sugar
1 1/2 tbsp. fine salt
1/2 tsp. salitre
longanisa casings

Mix all seasoning before adding to the ground pork and fat. The pork should be
coarsely ground. Mix by hand.
Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After
4 days or more, it is ready to be cooked.
MECHADO

1 kilo beef sirloin (cut into chunk cubes)

-cup pork fat (julienne)
6 medium potatoes (quartered)
4 onions (quartered)
1-cup beef stock
2 bay leaves
2 pieces red bell pepper (quartered)
-cup vinegar
1-cup tomato puree
Pinch of salt & pepper
2 tablespoons olive oil

Make an incision on each beef chunks and insert porkfat.

In a casserole, place beef, bay leaves, vinegar,tomato puree, salt & pepper and
beef stock.
In medium heat, allow simmering until beef istender.
Add in potatoes, onions, and bell pepper.
When potatoes are fork-soft and sauce has thicken,stir in olive oil.
MENUDO

kilo pork tenderloin (cut into chunk cubes)

kilo pork liver (cut into cubes)
4 pieces chorizo Bilbao (sliced to the same size aspork)
1 big red bell pepper (diced)
1 big green bell pepper (diced)
3 big potatoes (peeled, diced and deep fried)
1-cup chickpeas
-cup raisins
teaspoon Spanish paprika
1 cup stock or water
Pinch of salt and pepper
3 tablespoons oil
1 tablespoon atsuete oil
1 small head of garlic (minced)
1 medium size onion (diced)
2 big tomatoes (diced)
cup grated cheese

In a casserole, heat cooking oil and atsuete oil.

Saute garlic, onion, and tomatoes.
Add in pork chunks, pork liver, chorizo bilbao, bellpepper, Spanish paprika and
stock.
Simmer until pork is tender.
Add in potatoes, chickpeas, and raisins.
Season to taste.
Finish grated cheese.
Serve hot
MORCON

cup calamansi juice

cup soy
Pepper
2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
1 can sausage, cut into strips
3 hard-boiled eggs, sliced lengthwise into quarters
1 carrot, sliced into 1/4" thick long strips
2 strips pork fat, 1/4" thick
2 strips of cheese, 1/4" thick each
All-purpose flour
Cooking oil
4 cups broth
Salt and pepper
Parsley and bell pepper (optional)

Mix together marinade ingredients (calamansi juice, soy sauce and pepper).
Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one
hour.
Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of
each beef arrange the following: strips of sausages, egg, carrot, porkfat and
cheese, distributing fillings evenly.
Starting from the end where the fillings are, roll the beef sheets carefully, making
sure that all the fillings are intact.
Roll the sheets of beef completely until it reaches the other end.
Truss the rolls using any kitchen twine by using a metal truss and some string to
use for twining.
Spread flour on a large sheet pan or on a work table that has been cleaned and
dried. Roll the morcon overthe flour.
Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown
on all sides.
Transfer the morcon to a big casserole. Add broth (orstock) and season with salt
and pepper. Cover the pan and allow to simmer over low heat until the beef
becomes tender (about 2 hours).
When the morcon has cooled down a little, slice it into half an inch slices and
serve on a platter with the sauce it was cooked in.
You can add a garnish of peppers and parsley.
Serve hot.
NILAGANG BAKA

1 kilo beef (for stewing) cut into chunk cubes

4 small onions (diced)
head garlic (minced)
pinch of salt and pepper
7 medium potatoes (cut to the same size as the beef)
10 pieces Chinese cabbage (cut into four)
12 pieces Petsay (cut into 3)
2 tablespoons patis
2 tablespoons oil

In a soup pot, brown garlic and onion.

Add in beef, water and bring to a boil, lower the fire and let simmer until beef is
tender for about an hour or two.
Remove all the resulting scum that will rise to the top of the pot and keep the
stock clear.
Add potatoes and bring up to a boil to cook potatoes.
Season with salt, pepper and patis.
Lower heat and add in vegetables and cook uncovered.
Serve hot with soy sauce and calamansi to taste.
PAKSIW NA LECHON

1 kilo cooked lechon

1 cup ready-mixed sauce or 1 can liver spread
1 cup vinegar
1/2 cup brown sugar (pack)
1 tbsp. salt
1 tbsp. peppercorn (whole)
4 cloves garlic, crushed
1 teaspoon vetsin
1/2 cup dried oregano
1 cup water

Chop lechon into small serving pieces. Put in pan and add all the ingredients.
Boil. Lower heat and simmer until lechon skin becomes very soft and sauce
thickens.
PAKSIW NA PATA

1 pork's leg (chopped)

1 gram dried banana blossoms
1/2 cup dried oregano leaves or 1/2 tsp. pregano powder
1 tbsp. peppercorn (whole)
4 gloves garlic, crushed
1 cup vinegar
2 cups water
2 tbsp. soy sauce
1 tbsp. salt
1/2 brown sugar (pack)

Place pata and all the ingredients in a deep pan with a tight cover. Boil. Lower
heat and simmer until meat and skin of the pata is tender and sauce thickens.
PIMIENTO LOAF

1 kilo ground pork (double grind)

1 tsp fine salt
3 tbsp powdered milk
1/2 cup red & green pepper (finely chopped)
1 cup bread crumbs
1 tbsp white sugar
3-4 cloves minced garlic
1/2 tsp pepper
1 tbsp vetsin

Mix all ingredients. Brush bread pan with oil and pack in mixed ingredients.
Cover with foil; steam-bake fro 1 hour. You may also wrap mixture in 'sinsal' and
roll like an 'embutido'.
Cool before slicing. Serve with catsup.
PINSEC PRITO

1/2 kilo ground pork w/o fat (double grind)

1/2 cup grated turnips
1 tbsp. chopped spring onions
1/2 tsp. salt
1 raw egg
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. vetsin
30-40 pcs. siomai wrappers

Mix together all ingredients. Same ingredients as of SIOMAI. The difference is in

the way the mixture is wrapped. Palce 1 teaspoon of mixture in center of the
wrapper, fold once triangle, press and drop one by one in deep boiling oil. Fry
until crispy and golden brown.
Serve with sweet sour sauce.
PINEAPPLE-PORK DE LUXE

1 kilo pork (cubed, 1")

1 small can pineapple tidbits
2 tbsp soy sauce
1 tbsp vetsin
2 large onions, cubed
4 cloves garlic, minced
2 tbsp butter or margarine
1 tbsp cornstarch
a few stalks of spring onions

Fry pork and galic together in butter. Brown a little and add onions. After 3
minutes, season with soy sauce. Stir for another 3 minutes, then pour in
pineapple juice (drained from tidbits) and 1/2 cup water. Add vetsin and salt.
Cover, simmer over low fire until tender.
Thicken sauce with dissolved cornstarch. Lastly, add pineapple tidbits. When it
boils remove immediately from pan. Garnish with spring onions cut 1 1/2" long.
PINSEC PRITO

1/2 kilo ground pork w/o fat (double grind)

1/2 cup grated turnips
1 tbsp. chopped spring onions
1/2 tsp. salt
1 raw egg
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. vetsin
30-40 pcs. siomai wrappers

Mix together all ingredients. Same ingredients as of SIOMAI. The difference is in

the way the mixture is wrapped. Palce 1 teaspoon of mixture in center of the
wrapper, fold once triangle, press and drop one by one in deep boiling oil. Fry
until crispy and golden brown.
Serve with sweet sour sauce.
PORK ASADO (MACAO STYLE)

1 kilo pork chops or spareribs

2 tbsp. soy sauce
1/2 cup brown sugar (pack)
1 tbsp. salt
1 tbsp. peppercorns (whole)
1 cup water
1/2 pc. bay leaf
5 cloves garlic, minced
1 petal sangue (estrella)
4-5 pcs. dried mushrooms (optional)
1 tsp. vetsin
1/2 cup toasted casay nuts

Boil and simmer pork with all the abovementioned ingredients except casuy nuts.
If sauce dries and pork is not yet done, add more water. Boil over low fire until
sauce thickens. Add casuy nuts when about to serve.
Garnish with parsley or spring onions cut into 2" long sprigs. Best when served
with pickled papaya.
PORK IN SWEET SOUR SAUCE

1/2 kilo lean pork

1 large size onion, quartered
3 tomatoes, quartered
1 carrot (strips, 2" long)
2 bell pepper, red & green (strips)
2 stalks celery (1 1/2" long)
3-4 cloves garlic, minced
1 small can pineapple tidbits
1 cup catsup
1 tbsp soy sauce
1 tbsp cornstarch
2 tbsp flour
1 tbsp salt
1 tbsp vetsin

Cut pork into small serving pieces. Boil in 1 1/2 cup water with alittle salt. When
tender, drain. Set aside broth to be used later. Sprinkle flour on pork. Fry until
golden brown.
Saute` minced garlic until brown. Add altogether onion, tomatoes, celery, carrot,
and pepper strips. Stir. After 3 minutes or until half-cooked, add catsup,
pineapple tidbits (with syrup), and broth. Thicken with dissolved cornstarch.
When it boils pour over fried pork.
PORK TIIM

1/2 kilo pork (belly or liempo)

1/4 cup soy sauce
1/4 cup rice wine
2 tbsp. thin strips of ginger
1 tbsp. dried shrimps (hibe)
1 tsp. vetsin
1/2 kilo petsay (Baguio)
1 tbsp. cornstarch

Slice pork into long strips, 1/3" thick. Arrange in baking pan, top with hibe
(previously soaked in a little water for 1/2 hour) and ginger strips. Pour soy
sauce, and rice wine, and sprinkle with vetsin. Steam for 1 hour or more till pork
is tender. transfer to serving dish.
Boil pork drippings in a pan; abdd petsay (cut into big pieces). Cook until petsay
is half-wilted. Thicken sauce with dissolved cornstarch. Pour over pork and serve
hot.
SINAMPALUKANG BAKA

kilo beef (cut into chunk cubes)

2 heads of garlic (crushed)
1 onion (diced)
5 pieces taro root (quartered)
1 piece radish (sliced bias)
1 bundle string beans (cut into 1')
teaspoon salt
teaspoon black pepper
cup beef stock
6-cups of the water used to wash rice
-cup tamarind juice

In a bowl, marinate beef chunks in salt & pepper for an hour.

In a soup pot, heat oil and brown beef.
Add beef stock and rice wash water.
Bring to a boil in low heat until beef is tender.
Add in taro root, radish and string beans.
When vegetable is almost cooked, stir in tamarind juice.
Serve hot.
SINIGANG NA BAKA

1 Kilo beef (for stewing, cut into chunk cubes)

12 pcs Tamarind (Sampaloc)
1 big Onion (diced)
6 big tomatoes (quartered)
2 pcs Radish (sliced)
4 pieces Gabi (peeled & cubed)
1 bundle Sitaw Stringbeans (cut into 2" long)
1 bundle Kangkong (cut into 2" long)
Salt and Patis to taste
6 cups water

Boil Tamarind to soften. Pound and strain all juices and set aside.
In a casserole, bring beef to a boil, lower fire and simmer for an hour or 2 until
beef is tender.
Take out all scum that rises to the surface.
Add onions, tomatoes and Tamarind juice.
Add in gabi, and cook for a few minutes.
Add in string beans (sitaw) and kangkong stalks.
Season with salt and Patis to taste.
Add in kangkong leaves.
Serve hot.
SISIG

1 kilo Pork head

cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil
1 cup vinegar
1 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock

Grill pork head for to remove hair.

Boil pork head until tender.
Take out all the meat and dice.
In a saut pan, heat oil and saut garlic, onion,red pepper, pork meat and liver.
Season with liquid seasoning, black pepper, and brown sugar.
Pour in beef stock and cook until meat is tender and starts to oil again.
Add minced chili pepper last.
Serve on a sizzling plate.
SIZZLING STEAK

Choice of Meat:

Beef - round or pierna

Pork - thigh or pigi
Meat Preparation:

Cut all ligaments or litid on surface. Slice diagonally, 3" thick and slit in middle to
make 1 1/2" thick. Pound meat with back of knife or sprinkle with meat tenderizer
to make it tender before marinating. You may also use the juice of fresh, unripe
papaya as tenderizer.

Cooking Time:

Medium rare or half done - 7 minutes

Well done or fully cooked - 15 minutes
Marinate for at least 1/2 hour in:

1/4 cup worcestershire sauce

1 tbsp. vetsin
1/4 tsp. pepper
Procedures:

When grilling do not press meat so as not to squeeze out the meat's juice. Brush
griller with a little oit before putting on steak. Also brush meat with a little oil
before truning to grill its other side.

Meanwhile, while waiting for the steak to cook, heat the steak's stell plate on
another stove. Arrange garnishings on palte, so you can immediately transfer
steak from the griller to the hot platter. The steak will sizzle when placed on the
hot platter. Serve at once.
SIOMAI

1/2 kilo ground pork w/o fat (double grind)

1/2 cup grated turnips
1 tbsp. chopped spring onions
1/2 tsp. salt
1 raw egg
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. vetsin
30-40 pcs. siomai wrappers

Mix together all ingredients. Wrap by spoonfuls in wrapper. Brush steamer plate
with oil; arrange at least 1 inch apart, so they will not stick together when cooked.
Boil water in steamer before placing the before placing the steamer plate. Steam
for 30-45 minutes.
Serve with soy sauce and calamansi juice.
SPARERIBS With CATSUP

Choice of Meat:

Kilo pork
Beef spareribs (or Chicken)
Procedures on how to prepare Spareribs:

Rub spareribs with a little salt. Set aside. After 15 minutes pour 1 bottle 7 Up or
Sprite over ribs.

Catsup Sauce:

1 cup banana cxatsup

1 tbsp. minced garlic
3 tbsp. butter or margarine
2 minced hot pepper (siling labuyo)
1 small piece bay leaf
1 tsp. pepper, ground
2 onions, finely chopped
1 tsp. salt
1 tbsp. vetsin
2 tbsp. white sugar
Procedures in Cooking:

Marinate spareribs in sauce for 1 hour or more (or overnight). Heat a little oil in
pan. Scrape sauce from spareribs. Fry meat. Brown a little, then pour 1/2 cup of
sauce; simmer for 5 minutes. Add the remaining mixture if more sauce is desired.
Served Hot.
ADOBONG MANOK

1 Kilo Whole chicken (cut into parts) or choice

cuts of breasts, thighs or wings.
1 cup white vinegar
1 head garlic (firmly chopped) portioned into two
3 pcs. laurel (bay leaves)
1 cup water
1 teaspoon peppercorn
3 tablespoons oil

In a deep skillet, brown chicken in oil.

Add vinegar, soy sauce, first portion of garlic,laurel, peppercorn and water.
Bring to a boil, lower the fire and cook uncovered for 10 minutes.
When it gets too dry just add 1/2 cup of water.
Cover and let simmer until chicken becomes tender.
In a deep pan, cook remaining garlic until it becomes soft golden-brown.
Add the chicken and cook until lightly crispy and pour the rest of the adobo
sauce.
Serve hot.
AFRITADANG MANOK

1 kilo chicken (cut into parts)

kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
cup breadcrumbs
Pinch of salt & pepper
Oil

In a casserole, brown chicken on both sides and set aside.

Saut garlic and onion.
Pour in the stock and tomato sauce.
Bring to a boil and add in the chicken.
Allow simmering until chicken is cooked.
Add in potatoes and allow cooking.
Add in bell pepper and season with salt & pepper.
Add in breadcrumbs and thicken sauce.
Serve hot.
BAKED CHICKEN

1 kilo chicken
1 cup pineapple chunks
2 tbsp soy sauce
1/4 cup white sugar
1 tsp vetsin
1 tsp salt

Cut chicken into small pieces. Marinate in soy sauce, salt, sugar, and vetsin. Let
stand for 1/2 hour. Place in baking pan, pour in pineapple chunks and 1/2 cup of
its juice. Bake in oven with 350 F heat for 45 minutes or until done. You may also
steam-bake it in ordinary pan (kawali) with a tight cover.
Serve with spring onions or parsley as garnishing.
CHICKEN ALA KIEV

5 pcs. chicken breast (pitso)

1/2 head garlic, minced
1 tbsp. salt
1/4 tsp. ground white pepper
1 tsp. vetsin frozen butter ofr margarine
1/2 cup bread crumbs
1 betten egg

Remove skin of chicken breast. Separate meat from the bone. With one chicken
breast you can make 2 pieces of "Ala King". Place meat between 2 pieces of wax
paper.Pound until spread thinly. You may use minced garlic. Combine salt, vetsin
and pepper. Springkle on meat.
Rub meat with minced garlic. Combine salt, vestin, and pepper. Sprinkle on
meat.

Cut frozen butter into sticks 3/4 " thick and 2 1/2" long. Place 1 piece in the
middle of the meat and roll like a drumsticksrim. Be sure the butter is well
enveloped in the meat or it will ooze out while being fried.

Cover thoroughly with flour, Dip in beaten egg and roll on bread crumbs. Place in
refrigerator for 1 hour to set the coating. Deep-fry for 5 minutes and serve
immediately.

Cooking Tip:

Instead of butter, try stuffing a thick of quick-melt cheese in your 'Ala Kiev".
CHICKEN or PORK BARBECUE

PORK - slice into square but thin pisces.

CHICKEN - cut whole chicken into 4 pieces. Slit thick meat (thigh and breast).
Break joints of wings to flatten but do not separate the bines.

Marinate for at least 1/2 day or overnight in the following mixture:

1/2 cup tomato or banana catsup

2 tbsp sugar
1/2 head garlic, crushed
1 tsp pepper
1 tsp vetsin
1/4 cup rhum or gin
1 tbsp salt
1 tbsp soy sauce

Brush pork or chicken with mixture while grilling. Serve with 'papaya atsara', and
fried rice.
CHICKEN-CABBAGE CURRY

1 cup chicken meat (cooked, shredded)

2 tbsp butter or margarine
3 tbsp flour
1 1/2 tbsp curry powder
1 tsp salt
1/2 tsp ground pepper
3/4 cup evaporated milk (or thick coconut milk)
1 small onion, finely chopped
1 tsp vetsin
1/2 cup water
1/2 kilo cabbage shredded

Drop shredded cabbage in boiling water with a little salt. Put off heat. After 3
minutes, drain. Set aside.
Combine flour, salt, pepper, and curry powder. Melt butter in low heat, add flour
mixture. Stir. When well blended, gradually add water and continue stirring until
mixture is smooth.

Add onion and chicken meat. Cook for 5 minutes. Add milk. Stir until smooth and
thickened. Add vetsin.

Spread drained cabbage on plate. Make a hollow in the middle and pour the
cooked chicken mixture. Serve hot.
CHICKEN DRUMSTICK

5-6 pcs. chicken legs

1/4 kilo ground pork
2 slices sweet ham
2 pcs. frankfurters or sausage
2 eggs
1 onion, finely chopped
2 tsp. pickle relish
2 tbsp. flour
1 tsp. vetsin
1 tsp. salt
1/2 tsp. pepper
3 tbsp. bread crumbs
1 egg, beaten

Clean chicken legs. Carefully push down skin to the end of the bone. Try not to
tear the skin. Scrape meat from bone. Season skin with a little salt and vetsin.
Set aside.
Grind or chop finely the chicken meat, ham and sausage. Mix with ground pork,
pickle relish, onion, eggs, and flour. Season with vetsin, salt and pepper.

Pack well mixed ingredients around bone with skin holding it. If the skin is torn,
wrap with sinsal. Dip in beaten egg; roll on bread crumbs. Fry in deep, hot oil
until golden brown.

Serve with catsup.

CHICKEN with BANANA CATSUP

1 kilo chicken
1/4 kilo cabbage (cut into 1 1/2" squares)
2 bell peppers (red & green, cut into thick strips)
2 stalks celery (1 1/2" long)
2 onions (quartered)
1 cup banana catsup
4 cloves garlic (minced)
1 tbsp soy sauce
salt to taste
1/2 cup water

Cut chicken into small pieces. Saute garlic and when brown, add onion. Stir for 3
minutes, then add chicken. Stir for another 3 minutes, put in soy sauce, salt and
water. Cover and simmer.
When chicken is almost done, add banana catsup, cabbage, celery, and pepper.
Cook until cabbage is wilted. Add vetsin.
CHICKEN GALANTINA

1 big chicken (1 1/2 kilo)

2 grams ham, chopped finely or 4 ocs. sausage
1/2 kilo ground pork, doubled grind
2 eggs, hard cooked
6-8 pcs' olives, chopped finely (optional)
1 tsp. salt
1 tsp. vetsin
1/2 tsp. bround white pepper
2 carrots cooked whole
1/4 cup grated cheese
1 1/2 cup fresh bread crunbs

Clean and debone whole chicken. Rub with salt and pepper (in and out). Set
aside.
Mix together all ingredients except boiled eggs, whole pickles, and cooked
carrots.

Stuff 1/2 of mixture in chicken. Arrange the boiled age, carrots, and whole pickles
(all cut into half, lengthwise) on top of mixture. Then, spread remaining mixture.

Do not overstuff chicken or the skin would burst while cooking. Sew opening.

Place stuff chicken in baking pan. Cover with cheese cloth or foil. Use a pan just
big enough to pack in chicken so stuffings will be firm when cooked and chicken
can easily be sliced evenly. Preheat oven (350 F) for 10 minutes. Bake for 1 hour
or until done. To test, prick chicken with toothpick and when toothpick comes out
dry, it is then cooked. Cool before slicing.

SAUCE:

Make a delicious sauce out of the pan-drippings. Add 2 tablespoon grated

cheese, thicken with 1 tablespoon dissolved cornstarch. Cook over low fire,
strring continously until thick and smooth.

TIP:

Instead of baking in oven, steam-bake Galantina in steamer.

CHICKEN CALDERETA

1 chicken (1 kilo)
1 can liver spread or
1 cup lechon sauce
1 small can tomato sauce
3-4 pcs. sweet whole pickles (sliced slanting by, 1/4' thick)
1/4 cup pickle sauce
2 bell pepper (red & green, strips)
3 onions (quartered)
4 Frankfurters or sausage (sliced slantingly, 1/4" thick
1/2 head garlic, minced
1/4 cup vinegar
2 tbsp. soy sauce
1 tsp. salt
1 tsp. ground pepper

Clean chicken, cut into small serving pieces. marinate in vinegar, soy sauce, salt,
pepper, and garlic. Let stand for 1-2 hours. Drain. Fry until a little brown.
Put back fried chicken into vinegar mixture, add tomato sauce, pickles, pickle
liquid, onions. Cover.

When it starts boiling, lower heat and simmer until chicken is tender. Add the rest
of the ingredients, Thicken sauce with liver spread or prepared lechon sauce.
Cook for another 10 minutes.

NOTE:

If you want a more spicy caldereta, add minced siling labuyo and more powdered
pepper.
CHICKEN PAELLA

1 kilo chicken (cut into small pcs.)

1/4 kilo chicken giblets & liver
2 cans tomato sauce
2 large onions chopped
1/2 head garlic, minced
1 pc. bay leaf (laurel)
2 bell peppers, red & green (strips)
1/2 kilo tahong (cooked in shell)
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, 1/4' thick)
1 tsp. pimenton powder
1 tbsp. vetsin
salt to taste
1 hard-cooked egg (garnishing)
3 cups rice
4-5 cups water

Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add
chicken. Stir unitl light brown and pour in tomato sauce. Add bay leaf, vetsin, and
salt. Cover. Cook until almost done. Add pimenton, stir to blend well with sauce.
Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10
minutes. Set aside.
This time a big wok or KAWALI. Saute' remaining onions until soft. Add 1 can
tomato sauce, water, and rice (previously washed). Stir to blend water with
tomato sauce. When it boils, cover, lower heat to medium temperature and
continue cooking until rice is cooked.

When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked
mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly.
Cook until dries.

Place in a big dish, spread the remaining cooked mixture on top. Garnish with
sliced hard-cooked egg and chopped spring onion.
CHICKEN PASTEL

1 chicken (1 kilo)
1 pc. chorizo de bilbao, chopped
1 big onion, finely chopped
1/2 cup butter
1 carrot small cubes
2 potatoes, medium size cubes
1 small can sausage, cubes
8-10 pcs. olives (optional)
1/2 kilo chicken giblets & liver
1 cup evaporated milk
1/4 cup flour
1 tbsp. salt
1 tbsp. vetsin
1/2 tsp. ground pepper
2 cups chicken broth
4 cloves garlic, crushed

Brown garlic in butter. Add onion, chicken (cut into small serving pieces), giblets,
liver, and chorizo. Stir for 2 minutes, add 1/2 of broth. Cover; simmer for 10
minutes. Add remaining ingredients. Stir in remaining chickne broth. Lastly, add
milk and thicken sauce with dissolved flour.
When chicken is almost done, transfer to baking dish. garnish top with hard-
boiled egg (cut into half). Cover with pie crust. Bake at 350 F for 20 minutes or
until crust turns golden brown.

Pastel Crust:

4 cups all-purpose-flour (sift 3 times)

1 cup shortening or margarine
2 tsp. salt
1 tbsp. sugar
1 cup water

Add salt and sugar to flour. Cut in shortening using two knives. Gradually add
water. Mix with hand but do not knead. When well blended, roll out on floured
board. Fit on top of prepared 'pastel'. brush with beaten egg yolk or milk.
CHICKEN TINOLA

1 chicken (1 kilo)
3 potatoes, quartered or 2 cups quartered upo or sayote
1 onion, chopped
4 cloves garlic, crushed
2 tbsp. ginger strips
2 tbsp. patis
1 tsp. vetsin
4-5 cups rice water
1/2 cup young SILI leaves

Clean and cut chicken into small serving pieces. Saute' garlic and ginger until
brown. Add onion. When wilted, add chicken. Stir for 3 minutes, pour in patis.
Cook for another 3 minutes, then, add 1 cup rice water. Cover and let simmer.
When chicken is half done, add potatoes. Pour in the remaining rice water. Cover
and simmer until chicken and potatoes are done. Lastly, add vetsin and sili
leaves. Let boil for 3 minutes.

Serve hot.
ROAST CHICKEN

(With bread stuffing)

1 chicken (1 1/2 kilo)
1/2 cup soy sauce
1 1/2 tbsp calamansi juice
1 tsp vetsin
butter or margarine

Clean whole chicken. Marinate in combined soy sauce, calamansi juice, and
vetsin. Set aside for 1 hour.
Pack in bread stuffing and sew opening. Brush with butter. Wrap in aluminum foil
with tied at the sides and the neck pushed inside the shoulder. Bake for 1 hour or
more (until done) at 325F. Unwrap and continue baking until golden brown.
Brush occasionally with butter.

Serve with gravy made from the drippings.

STEAMED WHITE CHICKEN

For every 1 kilo chicken

1 tbsp vetsin
1/2 tsp ground pepper
1 cup 7up or sprite
2 tbsp ginger strips
1/3 cup rhum or gin
1 1/2 tbsp sesame oil
3-4 stalks spring onions (1" long)
3-4 stems kinchay (1" long)

Marinate whole chicken in the mixture for 1 hour or more. Place altogether in a
pan and steam until chicken is done. Halfway, add spring onions and kintsay.
Thicken broth with 1 tablespoon dissolved conrstarch.

Serve whole with the broth in separate sauce bowl. Garnish with parsley and
sliced carrots.
ADOBONG BANGUS

1 medium sized bangus, sliced

4 cloves garlis, minced
2 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper
1 cup vinegar
1/3 cup water
1 tsp. vetsin
cooking oil

Combine all ingredients and marinate bangus in this mixture. Let stand for 1
hour.
Drain fish. Set aside vinegar mixture. Fry fish. When golden brown, set aside and
fry garlic. Add vinegar mixture. When it boils, drop in fried bangus. Cook for 10
minutes.
ADOBO PUSIT

1 Kilo squid
cup water
1 cup white vinegar
1 teaspoon peppercorn
1 pinch of salt
1 head garlic (roughly chopped)
1 medium onion (roughly chopped)
3 pieces tomatoes (diced)
tablespoon sugar (optional)
3 tablespoons oil

Wash and clean squid well, making sure the black tint does not burst as it will
give bitter taste.
In a deep pan, bring the water to a boil along with the squid, vinegar, pepper and
salt until squid is cooked.
Take out the squid, set aside.
Strain the sauce, set aside.
In another pan, saute' garlic, onion and tomatoes.
Add the squid and pour the rest of the sauce.
Add sugar if desired and allow it to thicken or be a little dry in consistency.
Serve hot.
ADOBONG TILAPIA

1/2 kilo med. size tilapia

5-6 cloves garlic, minced
1 cup vinegar
1/3 cup water
1 tbsp soy sauce
1 tbsp salt
1 tsp pepper
1 tsp vetsin
2 tbsp cooking oil

Scrape scales of fish. Clean. Arrange on shallow pan. Add all ingredients. Cover.
Let boil, then lower heat and cook for 15 - 20 minutes.
BAKED TAHONG

1 kilo fresh large tahongs

1/2 cup butter or margarine
5 cloves garlic, minced
1/2 cup grated cheese
1/2 cup bread crumbs

Place tahong on a pan (no water), cover and cook over moderate heat. When
shells open up, drain. Remove top shell.
Melt butter, add minced garlic. Stir for 3 minutes. Brush each tahong meat with
butter-garlic mixture, top with grated cheese and cover with bread crumbs.

Arrange tahong on a baking sheet. Bake in pre-heated oven with a low heat
(250F). Bake for 10 - 15 minutes.
BLANCHED FRESH SHRIMPS

(Hipon Halabos)

Wash shrimps. Cut off whiskers.

Heat water enough to cover shrimps. Add salt and when about to boil, drop
shrimps. Add a little sugar.

After 5 minutes cooking, drain shrimps. Add a few drops of cooking oil and toss.
BURONG DALAG

1 kilo mudfish (Dalag)

2/3 cup salt
3 cup cooked rice
1 tbsp angkak (herb for coloring)

Scrape scales of fish. Slit at the back from head to tail and spread. Cut into 4
pieces. Clean. Drain and rub with salt. Set aside for 2 hours.
Combine cooked rice, salt and angkak. Pack fish and rice mixture in an earthen
jar (Palayok) or a bottke with wide mouth. Cover tighly. Store in the refrigerator.

After one week, you may then saute the 'buro'.

NOTE: Instead of dalag, you may choose tilapia or gurami for your buro.

Sauteing Burong Dalag

Saute minced garlic till brown, add chopped onions and tomatoes. Stir for 3
minutes and add burong dalag with the rice mixture. Add a little water, vetsin.
Cook for 10 minutes.
BURONG ISDA

kilo milkfish or fresh water carp

(well cleaned and scaled)
2 cups cold rice, not burnt
100 grams garlic (crushed)
100 grams ginger (minced)
100 grams red onion (chopped)
6 lime wedges
Pinch of salt and pepper
cup patis (fish sauce)
cup white vinegar
cup water

In a bowl, mix all ingredients by hand, mashing everything well.

Pour into a big mouthed bottle.
Stick fishes into the bottle.
Seal the bottle well and keep for 1-2 weeks
After 2 weeks the fish should be ready.
CAMARON REBOSADO

Wash and unshell shrimps. Remove head but leave tail intact. Cut a slit on
the back. Marinate in salt, vetsin, and a few drops of calamansi juice. Set
aside.
1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs (medium size)
1 tsp baking powder
1/4 tsp baking soda
1/4 cup water

Mix all ingredients until smooth.

Dip shrimps in this dough and drop one by one in boiling oil. If you want 'double-
size' shrimps, after cooking halfway, dip again in dought and fry. Hold shrimps by
the tail while dipping (first step) to be able to to take it out in oil and coat again
with dough.

Serve with sweet sour sauce or soy sauce with calamansi juice.

You can turn this recipe into another delicious dish:

CARDILLONG BANGUS

1 medium sized bangus, sliced 4-5 pcs

1 large onion, sliced
2-3 tomatoes, sliced
3 cloves garlic, minced
1 tbsp patis
1 tsp vetsin
1 cup water
1 egg
cooking oil

Sprinkle a little salt on bangus. Set aside for 1 hour. Fry until golden brown.
Saute garlic until brown, add onion and tomatoes. Add patis. Stir for 3 minutes
and pour in water. Season with vetsin. When it boils, add fried bangus. Cook for
5 minutes, then, stir in slightly beaten egg. Serve hot.
FISH ASADO

(Japanese Style)

1/2 kilo fish fillet (labahita or any meaty fish)

2 tbsp cornstarch
1 large onion, quartered
5 cloves garlic, minced
3-4 stalks leak (cut into 1 1/2 " long) or spring onions
1 red bell pepper (strips)
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1/2 tsp ground pepper
1 tsp vetsin
2 tbsp margarine
1/2 cup water

Cut fish into 1" square fillets. Add minced garlic and cornstarch. Fry in butter until
golden brown. Pour in soy sauce, Worcestershire sauce and season with pepper
and vetsin. Stir in onion. After 5 minutes, add water, stir till sauce thickens.
Lastly, add pepper strips and leek. Serve at once.
FISH ESCABECHE

1 large fish (apahap, lapu-lapu or talakitok)

1 large onion, thick slices
2 red & green bell pepper, strips
1 cup grated papaya (unripe)
4 cloves garlic, crushed
2 tbsp. ginger strips
1 cup vinegar
1/2 cup water
1 tbsp. salt
3 tbsp. sugar
1 tbsp. cornstarch

Clean fish. Rub salt and let stand for 1-2 hours.
Prepare vinegar sauce. Add salt and sygar to vinegar and boil. Thicken with
cornstarch (dissolved). Blend well. Set aside.

Saute' garlic, ginger strips, and onion. Add bell pepper and grated papaya. Saute'
unitl half-cooked.

Fry fish until golden brown. Place in serving dish and while still sizzling hot, top
with sauteed mixture and pour on the vinegar sauce. Serve at once.
FISH SALAD

1 large fish (apahap or any meaty fish)

1/4 kilo shrimps (cooked, chopped)
1 cup mayonnaise
1/4 cup butter
1 tsp. vetsin
2 tbsp. sweet pickles (relish)
salt to taste
1 tsp. sugar

Clean fish. Place in pan, cover with 1 cup water, a little salt and butter. Cook for 3
minutes. Drain. Flake meat, pick out bones. Retain the head and tail of fish intack
on its big bone as you are going to put back the fish-meat mixture on it.
Mix together the fish meat, chopped shrimps, mayonnaise and seasonings. Pack
mixture on the fish skeleton. Chill before serving.
FISH SARCIADO

1 large lapu-lapu (apahap or bacoco)

3 tbsp. patis
1 tsp. vetsin
1 tbsp. calamansi juice
4 cloves garlic, minced
2 onions, chopped finely
3-4 tomatoes, chopped finely
1/2 cup bread crumbs or cornstarch
1/2 tsp. ground pepper
2 tbsp. chopped spring onions for garnishing

Scrape scales of fish. Clean. Marinate whole in combined patis, calamansi juice,
vetsin, pepper, and minced garlic. Let stand for 3-4 hours (or overnight). Drain.
Set aside patis mixture to be used for sauce.
Roll fish in bread crumbs and fry until golden brown. Saute garlic (drained from
patis mixture), onion, and tomatoes. Add patis mixture and cook until it thickens.

Place fried fish in serving dish, pour sauted mixture and sauce on top. Sprinkle
chopped spring onions.
GAMBAS

1/2 kilo frsh shrimps (medium size)

1/4 cuo butter or margarine
1/2 cup tomato sauce
5 cloves garlic, minced
1 large onion, finely chopped
1 tsp. vetsin
1/2 tsp. powdered pepper
1 tsp. hot sauce or 1 2 hot pepper (siling labuyo), minced
1 tbsp. salt
1 tbsp. bread crumbs

Unshell and devein shrimps. Saute and brown garlic in butter. Add onion. Then,
add shrimps. Stir for 3 minutes and add all ingredients.
Cover. Cook for 5 minutes. Then, thicken with bread crumbs.
GALUNGGONG - PINANGAT SA KAMIAS

1/2 kilo fresh galunggong

5-6 tomatoes, quartered
1 large onion, chopped
6-7 large kamias
1 tbsp salt
1 tbsp patis
1 tsp vetsin
2 tbsp cooking oil
3/4 cup water

Cut off ends of kamias. Slice into halves, lengthwise. Put on a shallow pan, add
onion and tomatoes. Pour in water and cooking oil, add patis, salt and vetsin.
Arrange galunggong on top of mixtures. Cover and cook for 15-20 minutes over
low heat.
CAMARON REBOSADO

Wash and unshell shrimps. Remove head but leave tail intact. Cut a slit on the
back. Marinate in salt, vetsin, and a few drops of calamansi juice. Set aside.

1/2 cup all-purpose flour

1/2 cup cornstarch
2 eggs (medium size)
1 tsp baking powder
1/4 tsp baking soda
1/4 cup water

Mix all ingredients until smooth.

Dip shrimps in this dough and drop one by one in boiling oil. If you want 'double-
size' shrimps, after cooking halfway, dip again in dought and fry. Hold shrimps by
the tail while dipping (first step) to be able to to take it out in oil and coat again
with dough.

Serve with sweet sour sauce or soy sauce with calamansi juice.

You can turn this recipe into another delicious dish:

GRILLED SQUIDS

fresh large squids

salt
calamansi juice
powdered pepper
vetsin

Clean squid, slit on one side to spread. Rub with salt, pepper and sprinkle with
vetsin. Season with a few drops of calamansi juice. Let stand for 2-3 hours
before grilling.
Add 1 tablespoon cooking oil to marinate mixture. Brush squid with this mixture
while grilling.

Serve grilled squid with pickled papaya.

GINATAANG TILAPIA

6 pieces Tilapia fish (cleaned and scaled)

4 cloves garlic (crushed)
1 medium red onion (cut into eight)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 small ginger (sliced)
1 big eggplant (cut into eight)
1/2 cup squash (sliced)
1 medium ampalaya - bitter gourd - (cut into eight)
Salt to taste
2 cups coconut milk
1 cup vinegar

In a casserole, arrange fish and spices.

Pour in vinegar and coconut milk.
Boil for five minutes.
Add squash and eggplant and cook until almost done.
Add onions, red and green peppers and ampalaya (bitter gourd).
Season with salt.
Cook until vegetables are done.
Serve hot with steamed rice.
KINILAW NA TUNA

1 kilo fresh tuna (cut into chunk cubes)

1 cup vinegar
cup calamansi juice
1 head of garlic (minced)
1 big onion (minced)
2 tablespoons ginger (minced)
3 pieces chili pepper (minced)
Pinch of salt & pepper
cup chicharon (ground)

Wash the tuna and drain well.

In a bowl, mix all the ingredients except for chicharon.
Transfer to a serving container and top with chicharon.
Chill and serve.
LOBSTER TERMIDOR

4 pcs. large prawns

2 tbsp. butter
2 tbsp. flour
1 cup evaporated milk
1 tsp. salt
1 tsp. vetsin
3/4 cup grated cheese
1 ts. calamansi juice
2 tbsp. bread crumbs
1 egg yolk
1 medium sized onion, finely chopped

Cook prawns in a little water over low fire for 1 hour. Cut shell at the back and
scoop out meat. Set aside the shell. Chop meat coarsely.
Saute onion in butter, lower heat and add flour. Stir well. Remove from heat and
gradually add milk, egg yolk (slightly beaten), and half of the grated cheese.
Season with salt, vetsin, and calamansi juice. Lastly, add the prawns meat.
Continue cooking until mixture thickens.

Fill prawns shell with cooked mixture, top with bread crumbs and the remaining
grated cheese. Bake in preheated oven (375 F). Bake for 20-30 minutes or until
topping becomes golden brown.
PAKSIW NA BANGUS

3 medium bangus (clean, scaled & halved)

2 small ampalaya (quartered)
2 small eggplants (quartered)
1 small ginger (crushed)
4 pieces long green pepper
2 cups vinegar
1 cup water
1 teaspoon patis (fish sauce)

In a casserole, arrange vegetables at the bottom.

Add in bangus, long green pepper and ginger.
Pour in vinegar and bring to a boil.
Lower the heat and pour in water.
PAKSIW NA TILAPIA

6 pieces Tilapia fish (cleaned and scaled)

1 medium red onion (diced)
1 small ginger (quartered)
5 small whole okra
3 long green peppers (sliced)
cup vinegar 1 small garlic (crushed)
teaspoon soy sauce
5 pieces string beans

In a casserole, arrange fish, red onion, ginger, okra, green peppers, string beans
and garlic.
Pour in vinegar and soy sauce.
Season with salt.
Cook covered over medium fire for 10-15 minutes.
Serve hot with steamed rice.
RELLENONG BANGUS

1 large size bangus

1 onion, chopped finely
4 cloves garlic, minced
1 small size carrot, small cubes
1 box raisins (optional)
2 tomatoes, chopped
1 raw egg, large
1 tsp vetsin
1 tsp salt
1/2 tsp Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp flour
cooking oil for frying

Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use
flat side of a knife in pounding. Break the big bone at the nape and on the tail.
Insert the end of the handle of an aluminum kitchen turner (sandok) through the
fish neck. Gently scrape down the handle between the meat and the skin. Scrape
down to the tail, going around and on the other side of the fish. If you feel the
meat is entirely separated from the skin, remove the handle, squeeze and push
out meat (with the big bone), starting from the tail going out through the head.
This way, you will be able to push out the whole meat without cutting an opening
on the skin.
Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside.
Boil fish meat in a little water. Drain. Pick out bones. Flake meat.

Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and
pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add
raisins.

Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in
mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil.
Fry. Cool before slicing.

Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.
RELLENONG ALIMANGO

8 pieces crabs
1 small head of garlic (minced)
1 small onion (minced)
3 pieces tomatoes (diced)
3 pieces potato (boiled, peeled & cubed)
4 pieces whole eggs
Pinch of salt & pepper
3 tablespoons olive oil
Cooking oil

Cook crabs and take out all meat and mince.

Keep the shells and set aside.
In a pan, saut garlic, onion, and tomatoes.
Add in potatoes and minced crabmeat.
Cook and let cool then add one whole egg to themixture.
Stuff the shells with the mixture.
In a bowl, whisk 3 whole eggs.
Dip stuffed shells in egg and deep fry.
Serve hot.
SHRIMP CURRY

1/2 kilo fresh shrimps (medium size, shelled)

1 1/2 cup thick coconut cream
2 onions (coarsely chopped)
2 red and green bell pepper, (strips)
2 stalks celery (cut into 2" long)
3 cloves garlic, crushed
2 tbsp curry powder
1 tsp vetsin
1 tsp pepper (powdered)
1 tsp hot sauce
or 2 3 hot pepper (siling labuyo), minced salt to taste

Saute garlic until brown. Add onions, pepper strips, and celery. Stir for 3 minutes.
Pour in coconut cream and add shrimps. Stir until it boils. Add curry powder,
season with salt, vetsin, and powdered pepper. Simmer until cream thickens.
Subtitute to coconut cream - 1/4 cup evaporated milk and 3/4 cup water
STEAMED FISH

(with Mayonnaise)

1 large lapulapu or Apahap

1 cup mayonnaise
2 hard-boiled eggs, chopped
1/3 cup minced sweet pickles
1 small carrot, cooked, chopped finely
2 tbsp spring onions, chopped finely
salt to taste

Clean whole fish, scrape scales. Rub with salt, vetsin, and sprinkle pepper. Let
stand for 1 hour.
Brush fish with butter. Steam for 20-30 minutes. Drain. Place on a serving dish.
Cool. Then, coat both sides with mayonnaise. Arrange the chopped garnishings
on top. Chill in refrigerator before serving.

On garnishing the fish, you may use your own artistic talent. Either mix together
and sprinkle on top of fish or arrange individually by stips on top of fish.
SUAM NA TAHONG

1 kilo large na tahong

1 large onion, sliced
2 cups diced papaya (unripe)
3-4 cloves garlic, minced
2 tbsp ginger strips
2 tbsp patis
1 tsp vetsin
4 cups rice water
salt to taste
2 tbsp cooking oil
young pepper leaves (dahong sili)

Wash tahong drain.

Saute' garlic until brown. Set aside. Brown ginger strips and add onion. Pour in
patis. Stir for 3 minutes and add rice water and papaya. Cover and let boil.

When papaya is half cooked, season with vetsin and add tahong. Boil until shells
open up. Lastly, add pepper leaves. Serve hot.
SINIGANG NA HIPON

1 Kilo Shrimp
12 pcs Tamarind (Sampaloc)
1 big Onion (diced)
3 big tomatoes (quartered)
2 pieces Radish (sliced)
1 bundle Sitaw (Strringbeans)
1 bundle Kangkong (cut into 2" long)
3 pieces long green pepper
5 cups ricewash or water
Salt or Patis to taste

Boil Tamarind in rice wash or water to soften. Pound and extract all juices and
set aside.
In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and
Radish.
Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper. simmer for
5 minutes.
Season with salt and patis.
Serve hot.
STEAMED LAPU LAPU

400 grams Lapu-lapu fish

20 grams salt & pepper
20 grams butter
100 ml fresh milk
12 pcs. Quail eggs
60 grams sweet green peas (cooked)
2 pcs. Calamansi
30 grams flour

In a bowl, marinate fish in salt, pepper and calamansi juice for 20 minutes.
Steam fish for 20 minutes.
In a pan, melt butter over low heat, add flour and fresh milk and stir to thicken
sauce.
Season w/ salt and pepper (do not boil).
Place fish on a platter and pour sauce over the fish.
Garnish with Quail eggs and sweet green peas.
Serve hot with steamed rice.
TINUHOG NA HIPON

(Skewed Shrimps)

3 pcs. King Prawns (80-90 grams), peeled but tail intact

1 piece. Big tomato (sliced into two thick rings)
1 piece green bell pepper
(sliced to almost the same size as the tomato)
1 piece red onion (sliced into two thick rounds)
1 tablespoon mixed spices
(even measures of black pepper, paprika and salt).
1 tablespoon Calamansi juice
1 tablespoon soy sauce

In a bowl, marinate prawns in calamansi juice, soy sauce and spicesfor 20

minutes.
Skewer alternatively prawns, tomato, onion and bell pepper.
Grill for a few minutes until prawns are cooked.
Serve hot with steamed rice and atchara.
TAHONG OMELLETE

1 tahong meat, chopped

1 med. sized onion, finely chopped
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 med. sized onion, finely chopped
1 tsp vetsin
3 eggs
2 tbsp cooking oil

Saute' garlic until brown. Add onion. Stir in tahong meat and season with salt,
pepper, and vetsin. Cook for 3 minutes.
Beat eggs, add sauted tahong. Heat a little oil in pan and pour in mixture. Fry.
You can make 2 pcs. omelletes with this mixture. Serve with tomato catsup.
About the Philippines

The Best of Islands Philippines

THE PHILIPPINES stands at the crossroads of the developed western world and the
Orient. It lies in the heart of Southeast Asia, stretching more than 1,840 kilometers.
Composed of 7,107 islands, the Philippines is readily accessible to the different capitals
of the world. Its three main islands are Luzon, Visayas and Mindanao.

The South China Sea washes its western shores. Taiwan, China and Hong Kong are
northern neighbors and further north is Japan. To the west lie Southeast Asian
countries such as Singapore, Malaysia and Thailand. An arm of the archipelago reaches
out towards Borneo and at its feet stands the chain of Indonesian islands. To the east
and south, the waters of the Pacific Ocean sweep its headlands, looking out towards
Micronesia and Polynesia.

Its unique location has made the Philippines the commercial, cultural and intellectual
hub of Asia from the dawn of history.

8 Tourist Anchor Destinations

MANILA. Manila is a microcosm of the rhythm of the islands, named after a delicate
white mangrove plant, this charming city lives as a silent witness to the country's
turbulent history. Once ruled by the Islamic Rajah Sulayman, the
city was captured one after the other by the Spaniards, the
Americans, and then the Japanese. Today, the city is the country's
capital, a fast growing metropolis spurred by the country's robust
economy. Given its fascinating history, Manila is a showcase of
different cultures. The enterprising tourist might want to visit the
ruins of Intramuros or Corregidor, the greens of Rizal Park, the
Cultural Center of the Philippines, the mystique of Chinatown, or
the urban veneer of Makati and Ortigas.

CEBU. In the island of Cebu, the worlds of business and leisure go

hand in hand. Called the "Queen City of the South", Cebu is the site
of the new and exciting business ventures between local and foreign
capital. But amidst such hectic commercial activity, Cebu's
numerous beach resorts and exhilirating historicity beckon tourists
of all races. The city is also blessed with numerous museums and
churches. As for the shopping, Cebu offers a lot of souvenir ideas
from export quality fashion accessories and furniture, handcrafted
guitars and handicrafts, to dried mango preserves, sugar coated biscuits, and peanut
wafers.

DAVAO. Known for its elegant orchids, exotic fruits and Muslim heritage, Davao is a
bustling city teeming with cultural diversity. It is the industrial hub of Mindanao with
corporate centers, manufacturing sites, shopping centers, hotels,
and casinos. Davao also features various points of interest for the
adventurous visitor. Mt. Apo, the highest peak in the country and
home to the Philippine Eagle, is a close distance from Davao City.
Caroland Farms, 13 kms from the city, is a bird and wild duck
sanctuary. Samal island offers an array of beach resorts for serious unwinding.

BAGUIO. The country's summer capital, Baguio City, stands amidst the mountainous
region of the Cordillera. Situated 1,500 meters above the sea, Baguio is one of the few
places in the country blessed with a cool climate. At any given time, it is eight degrees
cooler in Baguio than the lowlands. Apart from the numerous sightseeing "musts":
Burnham Park, Club John Hay, Lourdes Grotto and the Mines View Park, Baguio is
also a great shopping place. Delight on freshest vegetables and strawberries, Baguio is
also the jump-off point to the famous Banawe Rice Terraces.

BORACAY. Known far and wide as an island paradise, Boracay has charmed
vacationers with its powder white sand, crystal blue waters and purposely laid-back
pace. Located at the northern tip of Panay island, Boracay is about
three hours away from Manila. Sun worshippers from all over the
world visit Boracay yearly, and some have even made it their
second home. It is no wonder, therefore, that French, German,
Spanish and English can be heard spoken in the island. The
culinary fare is equally exciting, featuring a wide range from Thai
and Austrian to Belgian and Filipino. Numerous water sports
facilities, including dive shops, are on hand as well as a sprinkling
of bars and discos. Most visitors, however, prefer to sit back and
enjoy the sun.

PALAWAN. An island of peace and quiet, it seems time has stood

still for Palawan. Situated between Mindoro Island and North
Borneo, Palawan is the country's last frontier. It is the home of over
80 cultural minority groups.It is a sanctuary for the most exotic
plant, animal and aquatic life in the country including the Calamian
deer, the Palawan bearcat and the tarsier. As if these were not
enough, Palawan also features white sand beaches, black marble
caves, and breathtaking dive sites. Visit Calauit Island, Ursula
Island, El Nido beach, and Saint Paul Park for an unforgettable
Palawan sojourn.

BOHOL. The country's tenth largest island, Bohol is a veritable

masterpiece of nature with its blend of pristine white beaches,
wonderful dive sites, virgin forests and rolling hills. Situated in
Central Visayas, Bohol is particularly popular for the Chocolate
Hills. This natural wonder consists of hundreds of dome-shaped limestone hills
covered with grass which dried up and turn brown under the sun. It is also in Bohol
where the historic blood compact between the Boholano chieftain Sikatuna and
Spanish explorer Miguel Lopez de Legaspi took place. Other points of interest include
the Jesuit-built Baclayon Church and the underground watersprings of Hinagdanan
Cave.

LAOAG/VIGAN. Time-locked Ilocos is a broad hardy country blessed with

impressive wide highways and stretches of narrow cobblestoned roads, antiquated
towns dominated by heavily-buttressed grand churches and Antillan ancestral homes,
and a brave people who, by sheer industry, harnessed a formidable terrain into a
source of sustenance. A seemingly tempestuous sea rimmed with uneven rock
formations and ascetic mountains are the two scenic images that first impress the
visitor to Ilocos. Wedged between the wild China Sea and the rugged Cordillera
mountain range, the region presents a visual feast that is at once dazzling in its
boldness. Divided into Ilocos Sur and Ilocos Norte, their capitals - Vigan and Laoag
City - are anchor tourist destinations and part of the 7,000 times more islands that
make up the Philippine archipelago.

Tourism Highway

BEING an archipelago of more than 7,000 islands scattered over 114,000 square
kilometers is no obstacle to travel in the Philippines. The country's geographical
structure and makeup has, in fact, proven to be an advantage to the traveler,
particularly the adventurous, daring and enterprising.
Traveling overland the entire length of the Philippines is now possible through the Pan
Philippine Highway. Also known as the Maharlika Highway, the road network runs
from Manila to Laoag City via Cagayan Valley in northern Luzon and from Manila to
Davao in Mindanao via Bicol in southern Luzon, and Samar and Leyte in eastern
Visayas.
Twenty-six areas in Luzon and seven areas in the Bicol region, the Visayas and
Mindanao have been designated as Scenic Highways, all with great amenities for the
traveller.
The Philippines in the World

THE PHILIPPINES is readily accessible from the travel capitals of the world. Traveling
time to Manila from Hong Kong is an hour and 50 minutes; Singapore, 3 hours and 10
minutes; Bangkok, 3 hours and 50 minutes; Tokyo, 4 hours and 15 minutes; Sydney, 10
hours and 20 minutes; London, 20 hours and 45 minutes; Paris, 21 hours and 15
minutes; Frankfurt, 19 hours and 40 minutes; San Francisco, 16 hours and 15 minutes;
Los Angeles, 15 hours and 20 minutes; and New York, 25 hours and 20 minutes
Balut

A balut (or Ht vt ln in Vietnamese) is a fertilized duck egg with a nearly-

developed embryo inside that is boiled and eaten in the shell. They are
considered delicacies of Asia and especially the
Philippines, China, Cambodia, and Vietnam.
Popularly believed to be an aphrodisiac and
considered a high-protein, hearty snack, baluts are
mostly sold by street vendors at night in the regions
where they are available. They are often served
accompanied with consumption of beer. The Filipino
and Malay word balut (balot) roughly translates to
mean "wrapped".

Balut are most often eaten with a pinch of salt, though some balut-eaters prefer
chili and vinegar to complement their egg. The eggs are savored for their balance
of textures and flavors; the broth surrounding the embryo is sipped from the egg
before the shell is peeled and the yolk and young chick inside can be eaten. All of
the contents of the egg are consumed. In the Philippines, Balut have recently
entered higher cuisine by being served as appetizers in restaurants: cooked adobo
style, fried in omelettes or even used as filling in baked pastries.
Philippine Cities and Provinces
Region Municipality

Bicol Region (Region V) Aborlan, Palawan

CARAGA Region (Region XIII) Abra de Ilog, Occidental Mindoro

North Philippines Abuyog, Leyte

(Regions I,II,III, CAR)
Alamada, Cotabato
Province
Albuera, Leyte

Abra Province Alegria, Surigao del Norte

Agusan del Sur Province Allen, Northern Samar

Agusan del Norte Province Almeria, Biliran

Albay Province Anahawan, Southern Leyte

Antique Province Arteche, Eastern Samar

Apayao Province Asturias, Cebu

Aurora Province Aurora, Zamboanga del Sur

Bataan Province Bacolod, Lanao del Norte

Batanes Province Bacolod Kalawi, Lanao del Sur

Basilan Province Bacuag, Surigao del Norte

Benguet Province Balatan, Camarines Sur

Biliran Province Balete, Aklan

Bohol Province Balingasag, Misamis Oriental

Bukidnon Province Banaybanay, Davao Oriental

Bulacan Province Banga, Aklan

Camarines Norte Province Bangued, Abra

Camarines Sur Province Bani, Pangasinan

Camiguin Province Barobo, Surigao del Sur

Capiz Province Baroy, Lanao del Norte

Catanduanes Province Basilisa, Surigao del Norte

Cavite Province Basud, Camarines Norte

Cebu Province Batan, Aklan

Compostela Valley Province Bato, Leyte

Cotabato Province Bauang, La Union

Davao del Norte Province Bayabas, Surigao del Sur

Davao del Sur Province Bayugan, Agusan del Sur

Davao Oriental Province Bingawan, Iloilo

Eastern Samar Province Bontoc, Mountain Province

Guimaras Province Bontoc, Southern Leyte

Ifugao Province Buenavista, Agusan del Norte

Ilocos Norte Province Buenavista, Bohol

Iloilo Province Bulacan, Bulacan

Kalinga Province Bulusan, Sorsogon

La Union Province Bunawan, Agusan del Sur

Laguna Province Burdeos, Quezon

Lanao del Norte Province Burgos, Surigao del Norte

Lanao del Sur Province Buruanga, Aklan

Leyte Province Cabadbaran, Agusan del Norte

Marinduque Province Caba, La Union

Misamis Occidental Province Cabarroguis, Quirino

Misamis Oriental Province Cabucgayan, Biliran

Naga Province Cagdianao, Surigao del Norte

Negros Occidental Province Cagwait, Surigao del Sur

Negros Oriental Province Calabanga, Camarines Sur

Northern Samar Province Calatrava, Negros Occidental

Nueva Ecija Province Calinog, Iloilo

Nueva Vizcaya Province Candaba, Pampanga

Occidental Mindoro Province Cantilan, Surigao del Sur

Palawan Province Capas, Tarlac

 Pampanga Province Caraga, Davao Oriental

Pangasinan Province Carmen, Agusan del Norte

Quezon Province Carmen, Surigao del Sur

Quirino Province Carmona, Cavite

Rizal Province Carrascal, Surigao del Sur

Samar Castilla, Sorsogon

Sarangani Province Catanuan, Quezon

Siquijor Province Catigbian, Bohol

Sorsogon Province Cauayan, Negros Occidental

South Cotabato Province Clarin, Misamis Occidental

Sultan Kudarat Province Claver, Surigao del Norte

Sulu Province Compostela, Compostela Valley

Surigao del Norte Province Conner, Apayao

Surigao del Sur Province Cordova, Cebu

Tarlac Province Cortes, Surigao del Sur

Tawi-Tawi Province Culasi, Antique

Zambales Province Dalaguete, Cebu

Zamboanga del Norte Province Dapa, Surigao del Norte

Zamboanga del Sur Province Daraga, Albay

City
Datu Piang, Maguindanao

Alaminos City Dinagat, Surigao del Norte

Bacolod City Dingle, Iloilo

Bago City Don Victoriano Chiongbian, Misamis

Baguio City Dulag, Leyte

Bais City Dumalag, Capiz

Balanga City Dumangas, Iloilo

Batangas City Dumanjug, Cebu

Bayawan City Esperanza, Agusan del Sur

Bislig City Estancia, Iloilo

Boracay E.B. Magalona, Negros Occidental

Butuan City Garcia-Hernandez, Bohol

Cagayan de oro General Luna, Surigao del Norte

Calapan City General Tinio, Nueva Ecija

Caloocan City Gerona, Tarlac

Candon City Gigaquit, Surigao del Norte

Cebu City Godod, Zamboanga del Norte

Cotabato City Guiguinto, Bulacan

Dagupan City Guinsiliban, Camiguin

Davao City Guiuan, Eastern Samar

Dipolog City Hadji Panglima Tahil, Sulu

Dumaguete City Hagonoy, Bulacan

Escalante City Hinatuan, Surigao del Sur

General Santos City Igbaras, Iloilo

Gingoog City Infanta, Quezon

Iligan City Jabonga, Agusan del Norte

Koronadal City Jagna, Bohol

La Carlota City Jimenez, Misamis Occidental

Lapu-Lapu City Jipapad, Eastern Samar

Las Pinas City Jose Dalman, Zamboanga del Norte

Legazpi City Jose Panganiban, Camarines Norte

Lipa City Julita, Leyte

Makati City Kadingilan, Bukidnon

Malabon City Kapai, Lanao del Sur

Mandaluyong City Kawayan, Biliran

Mandaue City Kitcharao, Agusan del Norte

Makati Kolambugan, Lanao del Norte

Manila City La Libertad, Zamboanga del Norte

Marikina City La Paz, Agusan del Sur

Muntinlupa City Laak, Compostela Valley

Naga City Labo, Camarines Norte

Olongapo City Lagangilang, Abra

Ormoc City Lantawan, Basilan

Pasay City Lanuza, Surigao del Sur

Pasig City Las Nieves, Agusan del Norte

Puerto Princesa City Lasam, Cagayan

Quezon City Leon, Iloilo

Sagay City Lezo, Aklan

Samal City Libertad, Antique

San Carlos City, Negros Occidental Libjo, Surigao del Norte

City of San Fernando, Pampanga Licuanbaay, Abra

San Fernando City, La Union Linamon, Lanao del Norte

San Jose City Lingig, Surigao del Sur

Silay City Looc, Romblon

Subic Bay Lopez, Quezon

Surigao City Loreto, Agusan del Sur

Tabaco City Loreto, Surigao del Norte

Tagaytay City Luba, Abra

Tagbilaran City Lubang, Occidental Mindoro

Taguig City Lumbatan, Lanao del Sur

Talisay City Lutayan, Sultan Kudarat

Tanauan City Mabini, Batangas

Tarlac City Mabini, Compostela Valley

Urdaneta City Mabitac, Laguna

Valencia City Maco, Compostela Valley

 Vigan City Madalag, Aklan

Madalum, Lanao del Sur

Liga ng mga Barangay Madamba, Lanao del Sur

League of Cities of the Philippines
Madrid, Surigao del Sur
League of Municipalities of the Philippines
Madridejos, Cebu
League of Provinces of the Philippines
Magallanes, Agusan del Norte
League of Vice-Governors of the Philippines
Magsaysay, Occidental Mindoro

Mahaplag, Leyte

Mainit, Surigao del Norte

Makato, Aklan

Malay, Aklan

Malimono, Surigao del Norte

Malinao, Aklan

Malitbog, Bukidnon

Mambajao, Camiguin

Mambusao, Capiz

Manay, Davao Oriental

Manolo Fortich, Bukidnon

Mantikao, Misamis Oriental

Mapanas, Northern Samar

Maragusan, Compostela Valley

Maribojoc, Bohol

Marihatag, Surigao del Sur

Maripipi, Biliran

Maslog, Eastern Samar

Matag-ob, Leyte

Matungao, Lanao del Norte

Mawab, Compostela Valley

Maydolong, Eastern Samar

Medina, Misamis Oriental

Minglanilla, Cebu

Moncada, Tarlac

Monkayo, Compostela Valley

Murcia, Negros Occidental

Naawan, Misamis Oriental

Nabas, Aklan

Naga, Cebu

Nasipit, Agusan del Norte

Nasugbu, Batangas

Natividad, Pangasinan

New Bataan, Compostela Valley

New Lucena, Iloilo

New Washington, Aklan

Norzagaray, Bulacan

Nueva Valencia, Guimaras

Obando, Bulacan

Orion, Bataan

Oton, Iloilo

Padre Burgos, Quezon

Paete, Laguna

Pagbilao, Quezon

Pagsanjan, Laguna

Palapag, Northern Samar

Pambujan, Northern Samar

Pandan, Antique

Pandan, Catanduanes
Paoay, Ilocos Norte

Paombong, Bulacan

Paranas, Samar

Pastrana, Leyte

Pateros, Metro Manila

Patnanungan, Quezon

Pigcawayan, Cotabato

Pila, Laguna

Pilar, Surigao del Norte

Pinamalayan, Oriental Mindoro

Pinan, Zamboanga del Norte

Placer, Surigao del Norte

Polanco, Zamboanga del Norte

Poona Piagapo, Lanao del Norte

Pototan, Iloilo

Prosperidad, Agusan del Sur

Pulilan, Bulacan

Pulupandan, Negros Occidental

Remedios T. Romualdez, Agusan del Norte

Rodriguez, Rizal

Rosario, Agusan del Sur

Rosario, La Union

Sudipen, La Union

Sabangan, Mountain Province

Sadanga, Mountain Province

Saguiaran, Lanao del Sur

San Agustin, Surigao del Sur

San Antonio, Northern Samar

San Benito, Surigao del Norte

San Esteban, Ilocos Sur

San Fernando, Bukidnon

San Francisco, Agusan del Sur

San Francisco, Cebu

San Francisco, Southern Leyte

San Francisco, Surigao del Norte

San Isidro, Surigao del Norte

San Jose, Surigao del Norte

San Jose de Buan, Samar

San Juan, Metro Manila

San Juan, Southern Leyte

San Lorenzo Ruiz, Camarines Norte

San Luis, Agusan del Sur

San Mateo, Rizal

San Miguel, Iloilo

San Miguel, Surigao del Sur

San Rafael, Bulacan

San Vicente, Camarines Norte

Santiago, Agusan del Norte

Santiago, Ilocos Sur

Sapad, Lanao del Norte

Sarrat, Ilocos Norte

Siayan, Zamboanga del Norte

Sibalom, Antique

Sibulan, Negros Oriental

Sibutad, Zamboanga del Norte

Sigma, Capiz
Sikatuna, Bohol

Sindangan, Zamboanga del Norte

Sison, Surigao del Norte

Socorro, Surigao del Norte

Sogod, Southern Leyte

Solano, Nueva Vizcaya

Sta. Maria, Bulacan

Sta. Maria, Ilocos Sur

Sta. Monica, Surigao del Norte

Sta. Rita, Samar

Sto. Domingo, Albay

Sto. Domingo, Ilocos Sur

Sto. Tomas, Batangas

Sudipen, La Union

Sultan Naga Dimaporo, Lanao del Norte

Tadian, Mountain Province

Taganaan, Surigao del Norte

Tagbina, Surigao del Sur

Tago, Surigao del Sur

Tagoloan, Misamis Oriental

Tagudin, Ilocos Sur

Taguig, Metro Manila

Talagocon, Agusan del Sur

Tandag, Surigao del Sur

Tangkal, Lanao del Norte

Tapaz, Capiz

Taraka, Lanao del Sur

Tibiao, Antique
Tigaon, Camarines Sur

Tineg, Abra

Tinglayan, Kalinga

Tiwi, Albay Tobias-Fornier

Tobias-Fornier, Antique

Tolosa, Leyte

Trinidad, Bohol

Tubajon, Surigao del Norte

Tubao, La Union

Tubay, Agusan del Norte

Tubod, Surigao del Norte

Ubay, Bohol

Valderrama, Antique

Veruela, Agusan del Sur

Victoria, Laguna

Victoria, Northern Samar

Zarraga, Iloilo
Philippine Cities and Provinces
Region Municipality

Bicol Region (Region V) Aborlan, Palawan

CARAGA Region (Region XIII) Abra de Ilog, Occidental Mindoro

North Philippines Abuyog, Leyte

(Regions I,II,III, CAR)
Alamada, Cotabato
Province
Albuera, Leyte

Abra Province Alegria, Surigao del Norte

Agusan del Sur Province Allen, Northern Samar

Agusan del Norte Province Almeria, Biliran

Albay Province Anahawan, Southern Leyte

Antique Province Arteche, Eastern Samar

Apayao Province Asturias, Cebu

Aurora Province Aurora, Zamboanga del Sur

Bataan Province Bacolod, Lanao del Norte

Batanes Province Bacolod Kalawi, Lanao del Sur

Basilan Province Bacuag, Surigao del Norte

Benguet Province Balatan, Camarines Sur

Biliran Province Balete, Aklan

Bohol Province Balingasag, Misamis Oriental

Bukidnon Province Banaybanay, Davao Oriental

Bulacan Province Banga, Aklan

Camarines Norte Province Bangued, Abra

Camarines Sur Province Bani, Pangasinan

Camiguin Province Barobo, Surigao del Sur

Capiz Province Baroy, Lanao del Norte

Catanduanes Province Basilisa, Surigao del Norte

Cavite Province Basud, Camarines Norte

Cebu Province Batan, Aklan

Compostela Valley Province Bato, Leyte

Cotabato Province Bauang, La Union

Davao del Norte Province Bayabas, Surigao del Sur

Davao del Sur Province Bayugan, Agusan del Sur

Davao Oriental Province Bingawan, Iloilo

Eastern Samar Province Bontoc, Mountain Province

Guimaras Province Bontoc, Southern Leyte

Ifugao Province Buenavista, Agusan del Norte

Ilocos Norte Province Buenavista, Bohol

Iloilo Province Bulacan, Bulacan

Kalinga Province Bulusan, Sorsogon

La Union Province Bunawan, Agusan del Sur

Laguna Province Burdeos, Quezon

Lanao del Norte Province Burgos, Surigao del Norte

Lanao del Sur Province Buruanga, Aklan

Leyte Province Cabadbaran, Agusan del Norte

Marinduque Province Caba, La Union

Misamis Occidental Province Cabarroguis, Quirino

Misamis Oriental Province Cabucgayan, Biliran

Naga Province Cagdianao, Surigao del Norte

Negros Occidental Province Cagwait, Surigao del Sur

Negros Oriental Province Calabanga, Camarines Sur

Northern Samar Province Calatrava, Negros Occidental

Nueva Ecija Province Calinog, Iloilo

Nueva Vizcaya Province Candaba, Pampanga

Occidental Mindoro Province Cantilan, Surigao del Sur

Palawan Province Capas, Tarlac

 Pampanga Province Caraga, Davao Oriental

Pangasinan Province Carmen, Agusan del Norte

Quezon Province Carmen, Surigao del Sur

Quirino Province Carmona, Cavite

Rizal Province Carrascal, Surigao del Sur

Samar Castilla, Sorsogon

Sarangani Province Catanuan, Quezon

Siquijor Province Catigbian, Bohol

Sorsogon Province Cauayan, Negros Occidental

South Cotabato Province Clarin, Misamis Occidental

Sultan Kudarat Province Claver, Surigao del Norte

Sulu Province Compostela, Compostela Valley

Surigao del Norte Province Conner, Apayao

Surigao del Sur Province Cordova, Cebu

Tarlac Province Cortes, Surigao del Sur

Tawi-Tawi Province Culasi, Antique

Zambales Province Dalaguete, Cebu

Zamboanga del Norte Province Dapa, Surigao del Norte

Zamboanga del Sur Province Daraga, Albay

City
Datu Piang, Maguindanao

Alaminos City Dinagat, Surigao del Norte

Bacolod City Dingle, Iloilo

Bago City Don Victoriano Chiongbian, Misamis

Baguio City Dulag, Leyte

Bais City Dumalag, Capiz

Balanga City Dumangas, Iloilo

Batangas City Dumanjug, Cebu

Bayawan City Esperanza, Agusan del Sur

Bislig City Estancia, Iloilo

Boracay E.B. Magalona, Negros Occidental

Butuan City Garcia-Hernandez, Bohol

Cagayan de oro General Luna, Surigao del Norte

Calapan City General Tinio, Nueva Ecija

Caloocan City Gerona, Tarlac

Candon City Gigaquit, Surigao del Norte

Cebu City Godod, Zamboanga del Norte

Cotabato City Guiguinto, Bulacan

Dagupan City Guinsiliban, Camiguin

Davao City Guiuan, Eastern Samar

Dipolog City Hadji Panglima Tahil, Sulu

Dumaguete City Hagonoy, Bulacan

Escalante City Hinatuan, Surigao del Sur

General Santos City Igbaras, Iloilo

Gingoog City Infanta, Quezon

Iligan City Jabonga, Agusan del Norte

Koronadal City Jagna, Bohol

La Carlota City Jimenez, Misamis Occidental

Lapu-Lapu City Jipapad, Eastern Samar

Las Pinas City Jose Dalman, Zamboanga del Norte

Legazpi City Jose Panganiban, Camarines Norte

Lipa City Julita, Leyte

Makati City Kadingilan, Bukidnon

Malabon City Kapai, Lanao del Sur

Mandaluyong City Kawayan, Biliran

Mandaue City Kitcharao, Agusan del Norte

Makati Kolambugan, Lanao del Norte

Manila City La Libertad, Zamboanga del Norte

Marikina City La Paz, Agusan del Sur

Muntinlupa City Laak, Compostela Valley

Naga City Labo, Camarines Norte

Olongapo City Lagangilang, Abra

Ormoc City Lantawan, Basilan

Pasay City Lanuza, Surigao del Sur

Pasig City Las Nieves, Agusan del Norte

Puerto Princesa City Lasam, Cagayan

Quezon City Leon, Iloilo

Sagay City Lezo, Aklan

Samal City Libertad, Antique

San Carlos City, Negros Occidental Libjo, Surigao del Norte

City of San Fernando, Pampanga Licuanbaay, Abra

San Fernando City, La Union Linamon, Lanao del Norte

San Jose City Lingig, Surigao del Sur

Silay City Looc, Romblon

Subic Bay Lopez, Quezon

Surigao City Loreto, Agusan del Sur

Tabaco City Loreto, Surigao del Norte

Tagaytay City Luba, Abra

Tagbilaran City Lubang, Occidental Mindoro

Taguig City Lumbatan, Lanao del Sur

Talisay City Lutayan, Sultan Kudarat

Tanauan City Mabini, Batangas

Tarlac City Mabini, Compostela Valley

Urdaneta City Mabitac, Laguna

Valencia City Maco, Compostela Valley

 Vigan City Madalag, Aklan

Madalum, Lanao del Sur

Liga ng mga Barangay Madamba, Lanao del Sur

League of Cities of the Philippines
Madrid, Surigao del Sur
League of Municipalities of the Philippines
Madridejos, Cebu
League of Provinces of the Philippines
Magallanes, Agusan del Norte
League of Vice-Governors of the Philippines
Magsaysay, Occidental Mindoro

Mahaplag, Leyte

Mainit, Surigao del Norte

Makato, Aklan

Malay, Aklan

Malimono, Surigao del Norte

Malinao, Aklan

Malitbog, Bukidnon

Mambajao, Camiguin

Mambusao, Capiz

Manay, Davao Oriental

Manolo Fortich, Bukidnon

Mantikao, Misamis Oriental

Mapanas, Northern Samar

Maragusan, Compostela Valley

Maribojoc, Bohol

Marihatag, Surigao del Sur

Maripipi, Biliran

Maslog, Eastern Samar

Matag-ob, Leyte

Matungao, Lanao del Norte

Mawab, Compostela Valley

Maydolong, Eastern Samar

Medina, Misamis Oriental

Minglanilla, Cebu

Moncada, Tarlac

Monkayo, Compostela Valley

Murcia, Negros Occidental

Naawan, Misamis Oriental

Nabas, Aklan

Naga, Cebu

Nasipit, Agusan del Norte

Nasugbu, Batangas

Natividad, Pangasinan

New Bataan, Compostela Valley

New Lucena, Iloilo

New Washington, Aklan

Norzagaray, Bulacan

Nueva Valencia, Guimaras

Obando, Bulacan

Orion, Bataan

Oton, Iloilo

Padre Burgos, Quezon

Paete, Laguna

Pagbilao, Quezon

Pagsanjan, Laguna

Palapag, Northern Samar

Pambujan, Northern Samar

Pandan, Antique

Pandan, Catanduanes
Paoay, Ilocos Norte

Paombong, Bulacan

Paranas, Samar

Pastrana, Leyte

Pateros, Metro Manila

Patnanungan, Quezon

Pigcawayan, Cotabato

Pila, Laguna

Pilar, Surigao del Norte

Pinamalayan, Oriental Mindoro

Pinan, Zamboanga del Norte

Placer, Surigao del Norte

Polanco, Zamboanga del Norte

Poona Piagapo, Lanao del Norte

Pototan, Iloilo

Prosperidad, Agusan del Sur

Pulilan, Bulacan

Pulupandan, Negros Occidental

Remedios T. Romualdez, Agusan del Norte

Rodriguez, Rizal

Rosario, Agusan del Sur

Rosario, La Union

Sudipen, La Union

Sabangan, Mountain Province

Sadanga, Mountain Province

Saguiaran, Lanao del Sur

San Agustin, Surigao del Sur

San Antonio, Northern Samar

San Benito, Surigao del Norte

San Esteban, Ilocos Sur

San Fernando, Bukidnon

San Francisco, Agusan del Sur

San Francisco, Cebu

San Francisco, Southern Leyte

San Francisco, Surigao del Norte

San Isidro, Surigao del Norte

San Jose, Surigao del Norte

San Jose de Buan, Samar

San Juan, Metro Manila

San Juan, Southern Leyte

San Lorenzo Ruiz, Camarines Norte

San Luis, Agusan del Sur

San Mateo, Rizal

San Miguel, Iloilo

San Miguel, Surigao del Sur

San Rafael, Bulacan

San Vicente, Camarines Norte

Santiago, Agusan del Norte

Santiago, Ilocos Sur

Sapad, Lanao del Norte

Sarrat, Ilocos Norte

Siayan, Zamboanga del Norte

Sibalom, Antique

Sibulan, Negros Oriental

Sibutad, Zamboanga del Norte

Sigma, Capiz
Sikatuna, Bohol

Sindangan, Zamboanga del Norte

Sison, Surigao del Norte

Socorro, Surigao del Norte

Sogod, Southern Leyte

Solano, Nueva Vizcaya

Sta. Maria, Bulacan

Sta. Maria, Ilocos Sur

Sta. Monica, Surigao del Norte

Sta. Rita, Samar

Sto. Domingo, Albay

Sto. Domingo, Ilocos Sur

Sto. Tomas, Batangas

Sudipen, La Union

Sultan Naga Dimaporo, Lanao del Norte

Tadian, Mountain Province

Taganaan, Surigao del Norte

Tagbina, Surigao del Sur

Tago, Surigao del Sur

Tagoloan, Misamis Oriental

Tagudin, Ilocos Sur

Taguig, Metro Manila

Talagocon, Agusan del Sur

Tandag, Surigao del Sur

Tangkal, Lanao del Norte

Tapaz, Capiz

Taraka, Lanao del Sur

Tibiao, Antique
Tigaon, Camarines Sur

Tineg, Abra

Tinglayan, Kalinga

Tiwi, Albay Tobias-Fornier

Tobias-Fornier, Antique

Tolosa, Leyte

Trinidad, Bohol

Tubajon, Surigao del Norte

Tubao, La Union

Tubay, Agusan del Norte

Tubod, Surigao del Norte

Ubay, Bohol

Valderrama, Antique

Veruela, Agusan del Sur

Victoria, Laguna

Victoria, Northern Samar

Zarraga, Iloilo
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